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1. Vaginal microbiota of asymptomatic bacterial vaginosis and vulvovaginal candidiasis: Are they different from normal microbiota?

Author:
Pramanick, Rinku; Mayadeo, Niranjan; Warke, Himangi; Begum, Shahina; Aich, Palok; Aranha, Clara
Source:
Microbial pathogenesis 2019 v.134 pp. 103599
ISSN:
0882-4010
Subject:
Lactobacillus acidophilus; Lactobacillus crispatus; Lactobacillus fermentum,   etc   ; Candida albicans; Lactobacillus reuteri; Lactobacillus rhamnosus; Lactobacillus salivarius; bacteria; complications (disease); microbiome; polymerase chain reaction; screening; species richness; vulvovaginal candidiasis; women;     Show all 15 Subjects
Abstract:
... Vaginal microbiota contributes in maintaining and protecting the urogenital niche from infections and their sequelae. Despite extensive research, microbiome studies have often ignored asymptomatic bacterial vaginosis (BV) and vulvovaginal candidiasis (VVC). The present study aimed to explore the cultivable vaginal bacterial and mycological communities in women asymptomatic for BV and VVC using mul ...
DOI:
10.1016/j.micpath.2019.103599

2. Correction: Highly porous core–shell chitosan beads with superb immobilization efficiency for Lactobacillus reuteri 121 inulosucrase and production of inulin-type fructooligosaccharides

Author:
Charoenwongpaiboon, Thanapon; Wangpaiboon, Karan; Pichyangkura, Rath; Prousoontorn, Manchumas Hengsakul
Source:
RSC advances 2019 v.9 no.8 pp. 4453
ISSN:
2046-2069
Subject:
Lactobacillus reuteri,   etc   ; chitosan; enzymes; fructooligosaccharides;     Show all 4 Subjects
Abstract:
... Correction for ‘Highly porous core–shell chitosan beads with superb immobilization efficiency for Lactobacillus reuteri 121 inulosucrase and production of inulin-type fructooligosaccharides’ by Thanapon Charoenwongpaiboon et al., RSC Adv., 2018, 8, 17008–17016. ...
DOI:
10.1039/c9ra90009h

3. Comparison of the bacterial communities in home-made Nanfeng yancai with and without salt

Author:
Liu, Zhanggen; Li, Junyi; Huang, Tao; Xiao, Yangsheng; Peng, Zhen; Xie, Mingyong; Xiong, Tao
Source:
Food research international 2019 v.125 pp. 108509
ISSN:
0963-9969
Subject:
Lactobacillus brevis; Lactobacillus coryniformis; Lactobacillus fermentum,   etc   ; Lactobacillus pentosus; Lactobacillus plantarum; Pediococcus; Proteobacteria; acetic acid; bacterial communities; fructose; glucose; lactic acid; lactic acid bacteria; pH; salinity; sucrose;     Show all 16 Subjects
Abstract:
... The differences in bacterial communities and physicochemical characteristics between salted and salt-free yancai samples from Nanfeng County were compared in this study. Total acid, salinity and lactic acid content in salted group were significantly higher than those in salt-free group, whereas pH value as well as the contents of acetic acid, sucrose, glucose and fructose showed no significant dif ...
DOI:
10.1016/j.foodres.2019.108509

4. Antibiotic Resistance of Lactobacillus spp. and Streptococcus thermophilus Isolated from Chinese Fermented Milk Products

Author:
Li, Yiming; Li, Lili; Kromann, Sofie; Chen, Miaorui; Shi, Lei; Meng, Hecheng
Source:
Foodborne pathogens & disease 2019 v.16 no.3 pp. 221-228
ISSN:
1556-7125
Subject:
Lactobacillus acidophilus; Lactobacillus casei; Lactobacillus delbrueckii subsp. bulgaricus,   etc   ; Lactobacillus paracasei; Lactobacillus rhamnosus; Streptococcus thermophilus; antibiotic resistance; antibiotic resistance genes; fermented milk; lactic acid bacteria; phenotype; China;     Show all 12 Subjects
Abstract:
... The aim of the present study was to investigate the phenotypic and genotypic antimicrobial resistance and the transferability of resistance markers in 87 lactic acid bacterial strains recovered from fermented milk products obtained from different areas of China. The isolates were identified as 21 Lactobacillus bulgaricus, 8 Lactobacillus casei, 6 Lactobacillus rhamnosus, 3 Lactobacillus paracasei, ...
DOI:
10.1089/fpd.2018.2516

5. Biochemical screening of Lactobacilli in midgut of wild Aedes aegypti mosquitoes. A step toward paratransgenesis candidate

Author:
Maimusa, Alhaji Hamisu; Ahmad, Abu Hassan; Kassim, Nur Faeza Abu; Ahmad, Hamdan; Dieng, Hamady; Rahim, Junaid; Dahiru, Muhammad Ahmad
Source:
Entomological research 2019 v.49 no.2 pp. 87-92
ISSN:
1738-2297
Subject:
Lactobacillus acidophilus; Lactobacillus brevis; Lactobacillus casei,   etc   ; Aedes aegypti; Lactobacillus fermentum; Lactobacillus gasseri; Weissella viridescens; adults; catalase; lactic acid bacteria; larvae; midgut; paratransgenesis; screening; staining; symbionts;     Show all 16 Subjects
Abstract:
... This study was conducted to isolate and identify lactobacilli from larval and adult midgut of wild Aedes aegypti (Ae. aegypti) to find candidate bacteria for paratransgenic control. Characterization of the bacterial symbionts was done using Gram staining, motility test, catalase test, and biochemical tests, among others, and the morphological features were confirmed using a standard scheme that si ...
DOI:
10.1111/1748-5967.12248

6. Fermentation of commercial soy beverages with lactobacilli and bifidobacteria strains featuring high β-glucosidase activity

Author:
Delgado, Susana; Guadamuro, Lucía; Flórez, Ana Belén; Vázquez, Lucía; Mayo, Baltasar
Source:
Innovative food science & emerging technologies 2019 v.51 pp. 148-155
ISSN:
1466-8564
Subject:
Lactobacillus casei; Lactobacillus plantarum; Lactobacillus rhamnosus,   etc   ; Bifidobacterium pseudocatenulatum; bacteria; beverages; chemical composition; enzyme activity; fermentation; fermented foods; glycosides; isoflavones;     Show all 12 Subjects
Abstract:
... An increase of isoflavone aglycone content in soy foods can be attained through fermentation with food-grade bacteria. In this study, two commercial soy beverages with distinctive chemical composition (AS and VS) were fermented by strains of lactobacilli (eight strains) and bifidobacteria (two strains) with a high β-glucosidase activity. Along fermentation, growth of the strains and isoflavone deg ...
DOI:
10.1016/j.ifset.2018.03.018

7. Selection and characterisation of the predominant Lactobacillus species as a starter culture in the preparation of kocho, fermented food from enset

Author:
Weldemichael Weldeselassie, Helen; Admassu Emire, Shimelis; Alemu, Melaku
Source:
Food science and biotechnology 2019 v.28 no.4 pp. 1125-1134
ISSN:
1226-7708
Subject:
Lactobacillus brevis; Lactobacillus fermentum; Lactobacillus paracasei,   etc   ; Ensete ventricosum; Lactobacillus plantarum; acidification; bananas; fermentation; fermented foods; lactic acid bacteria; microbial load; pH; phenotype; pulp; starter cultures; Ethiopia;     Show all 16 Subjects
Abstract:
... Enset (Ensete ventricosum (Welw.) Cheesman) (false banana) plant is a multipurpose traditional crop widely cultivated in the south and southwestern Ethiopia. A study was conducted to determine the predominant microbes from kocho for subsequent use as a starter culture. Accordingly, a total of 40 lactic acid bacteria associated with kocho were characterized both at the phenotypic and genotypic leve ...
DOI:
10.1007/s10068-019-00555-2

8. Bile-induced promoters for gene expression in Lactobacillus strains

Author:
Martínez-Fernández, José Alberto; Bravo, Daniel; Peirotén, Ángela; Arqués, Juan Luis; Landete, José María
Source:
Applied microbiology and biotechnology 2019 v.103 no.9 pp. 3819-3827
ISSN:
0175-7598
Subject:
Lactobacillus casei; Lactobacillus plantarum; Lactobacillus reuteri,   etc   ; Bifidobacterium; Lactobacillus rhamnosus; Lactococcus lactis; bile; bioengineering; cholic acid; fluorescence; fluorescent proteins; gene expression; genes; intestinal microorganisms; intestines; plasmids; probiotics;     Show all 17 Subjects
Abstract:
... Bioengineering of probiotics allows the improvement of their beneficial characteristics. In this work, we develop a molecular tool that would allow the activation of desirable traits in probiotics once they reach the intestine. The activity of upstream regions of bile-inducible genes of Lactobacillus casei BL23 and Lactobacillus plantarum WCFS1 was analyzed using plasmids encoding an anaerobic flu ...
DOI:
10.1007/s00253-019-09743-w

9. A modified method for plasmid extraction from Lactobacillus plantarum contained lysozyme removal step

Author:
Yao, F.; Xu, X.Y.; Pan, Q.
Source:
Analytical biochemistry 2019 v.566 pp. 37-39
ISSN:
0003-2697
Subject:
Lactobacillus plantarum,   etc   ; Weissella cibaria; lysozyme; plasmids; protocols;     Show all 5 Subjects
Abstract:
... Plasmids of Lactobacillus plantarum PC518 cannot be effectively extracted by existing methods. It was studied that the effect of lysozyme treatment and removal on plasmid extraction by 7 protocols. The modified method was compared with a commercial kit using L. plantarum PC518, 410, 9L15, and JS193 and Weissella cibaria M2 as the tested strains. The results suggested that the step of lysozyme remo ...
DOI:
10.1016/j.ab.2018.11.005

10. Optimization of proteolysis and angiotensin converting enzyme inhibition activity in a model cheese using response surface methodology

Author:
Sahingil, D.; Gokce, Y.; Yuceer, M.; Hayaloglu, A.A.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 525-532
ISSN:
0023-6438
Subject:
Lactobacillus casei; Lactobacillus delbrueckii; Lactobacillus helveticus,   etc   ; Lactobacillus plantarum; antioxidant activity; cheese ripening; cheeses; enzyme inhibition; manufacturing; models; peptidyl-dipeptidase A; proteolysis; response surface methodology; salt concentration; salting; temperature;     Show all 16 Subjects
Abstract:
... Adjunct cultures including lactobacilli play important role in cheese proteolysis and bioactivity including Angiotensin Converting Enzyme (ACE)-inhibition and antioxidant activity. Four species of lactobacilli was used in the manufacture of model cheese and these were salted at different levels and the resultant cheeses were ripened at different time and temperature to understand the effect of sal ...
DOI:
10.1016/j.lwt.2018.09.076

11. Enhanced production of compound K in fermented ginseng extracts by Lactobacillus brevis

Author:
Yoo, Jae-Myung; Lee, Ji Yeon; Lee, Yong Gu; Baek, SeongYeon; Kim, Mee Ree
Source:
Food science and biotechnology 2019 v.28 no.3 pp. 823-829
ISSN:
1226-7708
Subject:
Lactobacillus brevis; Lactobacillus plantarum,   etc   ; Panax; antioxidant activity; fine roots; kimchi; microorganisms; phenolic compounds;     Show all 8 Subjects
Abstract:
... The purpose of this study is to establish the best condition and microorganism for preparation of fermented ginseng including rich compound K. When raw ginseng parts were incubated with various microorganisms, there was an increase in compound K at 5 days in all samples fermented by Lactobacillus brevis (L. brevis) and Lactobacillus plantarum, isolated from kimchi. Especially, ginseng fine roots f ...
DOI:
10.1007/s10068-018-0504-0

12. Assessment of antibiotic resistance from long-term bacterial exposure to antibiotics commonly used in fuel ethanol production

Author:
Walter, Audrey L.; Yang, Danmei; Zeng, Zhikai; Bayrock, Dennis; Urriola, Pedro E.; Shurson, Gerald C.
Source:
World journal of microbiology & biotechnology 2019 v.35 no.4 pp. 66
ISSN:
0959-3993
Subject:
Lactobacillus paracasei; Lactobacillus plantarum,   etc   ; antibiotic resistance; bacteria; benzylpenicillin; ethanol fuels; ethanol production; industry; virginiamycin;     Show all 9 Subjects
Abstract:
... It is widely assumed that bacterial resistance will be acquired when bacteria are exposed to long-term sublethal concentrations of antibiotics. The objective of this study was to evaluate the ability of two bacterial strains [Lactobacillus plantarum (18A) and Lactobacillus paracasei (18C)] isolated from the fuel ethanol industry to acquire bacterial resistance during long-term (≥ 14 days) exposure ...
DOI:
10.1007/s11274-019-2641-x

13. Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA

Author:
Liu, Zhanggen; Li, Junyi; Wei, Benliang; Huang, Tao; Xiao, Yangsheng; Peng, Zhen; Xie, Mingyong; Xiong, Tao
Source:
International journal of food microbiology 2019 v.306 pp. 108271
ISSN:
0168-1605
Subject:
Lactobacillus amylolyticus; Lactobacillus coryniformis; Lactobacillus fermentum,   etc   ; Lactobacillus pentosus; Lactobacillus pontis; Pediococcus parvulus; Proteobacteria; acidity; bacterial communities; community structure; dominant species; fermented vegetables; flavor; flora; high-throughput nucleotide sequencing; lactic fermentation; ribosomal RNA; statistical analysis; taste; China;     Show all 20 Subjects
Abstract:
... Fermented vegetables have a long history in many cultures. Jiang-shui and Suan-cai are two of the most well-known instances in North China. They are made by a process of natural lactic acid fermentation. However, they have the different characteristics, i.e. acidity, taste and flavor, which are influenced by the specific bacterial community. Therefore, we used high-throughput sequencing methods to ...
DOI:
10.1016/j.ijfoodmicro.2019.108271

14. Metagenomic analysis revealed beneficial effects of probiotics in improving the composition and function of the gut microbiota in dogs with diarrhoea

Author:
XuThese authors contributed equally to this work., Haiyan; Zhao, Feiyan; Hou, Qiangchuan; Huang, Weiqiang; Liu, Yahua; Zhang, Heping; Sun, Zhihong
Source:
Food & function 2019 v.10 no.5 pp. 2618-2629
ISSN:
2042-650X
Subject:
Lactobacillus acidophilus; Lactobacillus casei; Lactobacillus johnsonii,   etc   ; Bifidobacterium animalis subsp. lactis; Clostridium perfringens; Lactobacillus plantarum; Lactobacillus reuteri; Stenotrophomonas maltophilia; amino acids; biosynthesis; diarrhea; dogs; feces; intestinal microorganisms; metagenomics; probiotics; secondary metabolites; virulence; virulent strains;     Show all 19 Subjects
Abstract:
... The aim of the present study was to evaluate the effects of probiotics on the composition and function of the gut microbiota in dogs with diarrhoea. Forty dogs with diarrhoea were randomly allocated to the treatment group or control group. Probiotics, containing Lactobacillus casei Zhang, Lactobacillus plantarum P-8, and Bifidobacterium animalis subsp. lactis V9, were only fed to 20 treated dogs f ...
DOI:
10.1039/c9fo00087a

15. Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums

Author:
Francesca, Nicola; Gaglio, Raimondo; Alfonzo, Antonio; Corona, Onofrio; Moschetti, Giancarlo; Settanni, Luca
Source:
International journal of food microbiology 2019 v.293 pp. 114-123
ISSN:
0168-1605
Subject:
Lactobacillus brevis; Lactobacillus curvatus; Lactobacillus graminis,   etc   ; Lactobacillus plantarum; Lactobacillus sanfranciscensis; acidification; acids; alcohols; aldehydes; bubbles; chewiness; color; esters; fermentation; hardness; inoculum; lactic acid bacteria; mixed culture; pH; pizza; sensory properties; sourdough; starter cultures; titratable acidity; volatile organic compounds; weight loss;     Show all 26 Subjects
Abstract:
... Previous investigations on pizza dough lactic acid bacteria (LAB) revealed that facultative heterofermentative species (FHS) were more represented than obligate heterofermentative species (OHS) within the Lactobacillus genus. Thus, the main hypothesis of this work was that facultative and obligate heterofermentative Lactobacillus species can impact differently the appreciation of baked pizza. The ...
DOI:
10.1016/j.ijfoodmicro.2019.01.009

16. Enrichment and evaluation of galacto-oligosaccharides produced by whole cell treatment of sugar reaction mixture

Author:
Srivastava, Anita; Mishra, Saroj
Source:
Molecular biology reports 2019 v.46 no.1 pp. 1181-1188
ISSN:
0301-4851
Subject:
Lactobacillus acidophilus; Lactobacillus amylovorus; Lactobacillus brevis,   etc   ; Citrobacter; Escherichia coli; Kluyveromyces marxianus var. lactis; Lactobacillus casei; Lactobacillus plantarum; Saccharomyces cerevisiae var. cerevisiae; antimicrobial properties; disaccharides; fructooligosaccharides; galactooligosaccharides; glucose; high performance liquid chromatography; inulin; mass spectrometry; pathogens; prebiotics; synergism;     Show all 20 Subjects
Abstract:
... A process was developed for enrichment of galacto-oligosaccharides (GOS), synthesized from a whole cell driven system, from a sugar reaction mixture (SRM) containing non prebiotic sugars (monosaccharides and disaccharides) as impurities. SRM containing 38% (w/w of total carbohydrates) of GOS was enriched by 7 and 27%, attaining a purity of 45 and 65% respectively using Saccharomyces cerevisiae fol ...
DOI:
10.1007/s11033-019-04585-1

17. Effects of temperature on microbial succession and quality of sour meat during fermentation

Author:
Lv, Jing; Li, Caichan; Li, Shengjie; Liang, Huipeng; Ji, Chaofan; Zhu, Beiwei; Lin, Xinping
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.114 pp. 108391
ISSN:
0023-6438
Subject:
Lactobacillus curvatus; Lactobacillus plantarum; Lactobacillus sakei,   etc   ; Enterobacteriaceae; Pseudomonas; bacterial communities; dominant species; fermentation; fermented meat; meat; pH; product quality; temperature; texture; thiobarbituric acid-reactive substances; water content; China;     Show all 17 Subjects
Abstract:
... Little is known about the relationship between physicochemical characteristics and bacterial community of sour meat, a traditional fermented meat product in China. In this study, temperature effects on bacterial community and quality of sour meats during fermentation were investigated. The results showed the reduction of pH, TBARS, and water content was closely related to the increase in temperatu ...
DOI:
10.1016/j.lwt.2019.108391

18. Growth and viability of Lactobacillus acidophilus NRRL B-4495, Lactobacillus casei NRRL B-1922 and Lactobacillus plantarum NRRL B-4496 in milk supplemented with cysteine, ascorbic acid and tocopherols

Author:
Soto, Rosario I.; Jiménez-Munguía, María Teresa; Mani-López, Emma; Palou, Enrique; López-Malo, Aurelio
Source:
International dairy journal 2019 v.97 pp. 15-24
ISSN:
0958-6946
Subject:
Lactobacillus acidophilus; Lactobacillus casei; Lactobacillus plantarum,   etc   ; ascorbic acid; cold storage; cysteine; experimental design; fermentation; fermented milk; milk; oxygen; pH; redox potential; reducing agents; tocopherols; viability;     Show all 16 Subjects
Abstract:
... The effect of three reducing agents (RAs), l-cysteine, ascorbic acid, and tocopherols, on the growth of Lactobacillus acidophilus, Lactobacillus casei, or Lactobacillus plantarum during milk fermentation was evaluated. pH, redox potential, and Lactobacillus counts were determined until pH ≈ 4.6. Further, the study aimed to optimise the concentration of the RAs by formulating the fermented milks wi ...
DOI:
10.1016/j.idairyj.2019.05.003

19. Characterization and application of postbiotics of Lactobacillus spp. on Listeria monocytogenes in vitro and in food models

Author:
Moradi, Mehran; Mardani, Karim; Tajik, Hossein
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.111 pp. 457-464
ISSN:
0023-6438
Subject:
Lactobacillus acidophilus; Lactobacillus casei; Lactobacillus salivarius,   etc   ; Listeria monocytogenes; antibacterial properties; biofilm; byproducts; functional properties; ground meat; models; organic acids and salts; pH; probiotics; whole milk;     Show all 14 Subjects
Abstract:
... Anti-listeria and functional characteristics of postbiotics (metabolic byproducts of probiotics) of Lactobacillus acidophilus LA5 and L. casei 431 and L. salivarius were investigated in vitro, and in ground meat and whole milk. Antibacterial activity of all examined postbiotics was mainly associated to pyrrolo [1,2-a] pyrazine-1,4-dione and somewhat to the presence of different organic acids. Post ...
DOI:
10.1016/j.lwt.2019.05.072

20. Enhancing encapsulation efficiency of alginate capsules containing lactic acid bacteria by using different divalent cross-linkers sources

Author:
Petraitytė, Sigita; Šipailienė, Aušra
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.110 pp. 307-315
ISSN:
0023-6438
Subject:
Lactobacillus helveticus; Lactobacillus plantarum; Lactobacillus reuteri,   etc   ; alginates; bacterial growth; calcium carbonate; calcium chloride; crosslinking; emulsifying; encapsulation; extrusion; gelation; lactates; lactic acid; lactic acid bacteria; mortality; probiotics; toxicity; viability;     Show all 19 Subjects
Abstract:
... Despite the fact that probiotic encapsulation in cross-linked alginate capsules is widely studied and applied, there is still not enough research knowledge on the cross-linkers’ effect and also the encapsulation process still needs to be optimized in order to reduce the mortality of the cells during gelation. Thus, the aim of this study was to investigate the toxic effect on the viability of Lacto ...
DOI:
10.1016/j.lwt.2019.01.065