• Title, Summary, Keyword: lactobacilli

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Studies on the Effect of Lactobacilli on Shelf life of Fresh Pork Chop (Lactobacilli가 신선돈육의 저장성에 미치는 효과)

  • Lee, Shin-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.17 no.1
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    • pp.51-55
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    • 1988
  • This studies conducted to investigates shelf-life of fresh pork chop by using various packaging method such as aerobic packaging, aerobic packaging with lactobacilli, vacuum packaging and vacuum packaging with lactobacilli. Bacteriological and physicochemical proper ties of fresh pork chop were also investigated during storage at $4^{\circ}C$. The effect of lactobacilli treatment showed significantly in aerobic packaging and vacuum pactaging. The growth of lactobacilli did not occur in lactobacilli inoculated fresh pork chops. The gram-negative bacteria which caused to meat spoilage was inhibited by lactobacilli. The PH of Pork showed increasing tendancy regardless of treatments, TBA and VBN value appeared to be relatively low during storage at $4^{\circ}C$. The maximum shelf life of each treatments was 12-15 days of aerobic packaging. 20-25 days of vacuum packaging and aerobic packaging with lactobacilli and 30-35 days of vacuum pactaging with lactobacilli at $4^{\circ}C$ respectively.

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Stability and Gastric Acid Resistance of Lactobacilli and Bifidobacteria in Commercial Yogurts (시판 요구르트 중 Lactobacilli 및 Bifidobacteria의 안정성 및 내산성 연구)

  • 이범진;박옥선;고준수;안태석;박승용
    • Korean Journal of Microbiology
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    • v.35 no.1
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    • pp.89-93
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    • 1999
  • Stability and gastric acid resistance of Lactobacilli and Bifidobacteria in commercial yogurts were invcstigated. It was noted that there was significant differences of stability and gastric acid resistance among yo-wts. The sutvival of Lactobacilli and B#idohacleria in commercial yogurts decreased as a function of time during storage and showed in the range of $10^7$-$10^8$ cfulml. The lower the pH was, the lower survival of Lactobacillus and B~dobaclerium was observed. The survival of Lactobacillz and Bifidobacteria in three yogurts appeared to be $10^3$-10$^4$ cfuIml. In the case of yogurt containing Bifidobncterza- loaded capsules, the gastric acid resistance of the Rifidobncteria was greatly enhanced and the survival after treatment in a gastric juice for 120 min was over 10' cfulml.

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A STUDY OF THE EFFECTS OF MULTIBANDED ORTHODONTIC APPLIANCES ON THE ORAL LACTOBACILLI (구강 유산균에 대한 전대환교정장치의 효과에 관한 연구)

  • Ahn, Dae Sik
    • The korean journal of orthodontics
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    • v.5 no.1
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    • pp.25-31
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    • 1975
  • A study of the effects of multibanded orthodontic appliances on the oral lactobacilli was conducted on 41 multibanded group and 41 caries free group. The following conclusions were obtained. 1. In multibanded group, the average count of lactobacilli per milli-liter of saliva showed about 219,300 in male and 254,100 in female. In caries free group, the mean count of lactobacilli per milli-liter of saliva showed about 66,700 in male and 68,500 in female, Therefore, the average of lactobacilli in multibanded group was much higher than that of the caries free group in both sexes. 2. The average of all the types of lactobacilli colonies (Disk-type, Bell-type, Y-type) in multibanded group was much more than that of caries free group. 3. Multibanded orthodontic appliances were found to sufficiently alter oral environment to significantly affect disk-types and total counts in both sexes and bell-type in female, at $1\%$ level of confidence. But changes in bell-type and y-type, in male, were considered to be significant at $5\%$ level of confidence.

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Isolation, In vitro Antibacterial Activity, Bacterial Sensitivity and Plasmid Profile of Lactobacilli

  • Lonkar, P.;Harne, S.D.;Kalorey, D.R.;Kurkure, N.V.
    • Asian-Australasian Journal of Animal Sciences
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    • v.18 no.9
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    • pp.1336-1342
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    • 2005
  • The present research work was conducted to evaluate the beneficial effects as well as the safety aspects of lactobacilli as probiotic. Lactobacilli were isolated from poultry faecal samples, feed samples and from some known preparations procured from poultry feed manufacturers. L. acidophilus and L. sporogenes were tested for the antibacterial activity against four poultry pathogens viz. Escherichia coli, Salmonella spp., Proteus spp. and Pseudomonas aeruginosa. Cell free supernatant (CFS) of L. acidophilus exhibited significantly higher antibacterial activity against Salmonella spp. at original pH (4.50${\pm}$0.02). At the adjusted pH (6.50${\pm}$0.02) significantly higher antibacterial activity was recorded against indicator organism except for P. aeruginosa. Likewise, L. sporogenes exhibited similar antibacterial activity at original as well as adjusted pH except for E. coli. Antibacterial activity against E. coli was significantly higher at adjusted pH than at original pH of CFS. The competitive exclusion of E. coli by lactobacilli over the intestinal epithelial cells (IEC) was checked. L. acidophilus strain I, which was of poultry origin, exhibited maximum attachment over IEC as compared to other three strains of non-poultry origin viz. L. acidophilus strain II, L. sporogenes strain I and II. Overall, L. acidophilus exhibited higher competitive exclusion as compared to L. sporogenes. All the lactobacilli of poultry origin were most sensitive to penicillin G, amoxycillin, ampicillin and chloramphenicol, least sensitive to sulphamethizole, ciprofloxacin, neomycin, norfloxacin and pefloxacin and resistant to metronidazole and nalidixic acid. The isolates from probiotic preparations were most sensitive to ampicillin, amoxycillin and tetracycline, least sensitive to sulphamethizole, norfloxacin, neomycin and ceftriazone and resistant to nalidixic acid and metronidazole. Eight of the multiple drug resistant lactobacilli isolates were studied for the presence of plasmids. Plasmids could be extracted from six isolates of lactobacilli. These plasmids could be responsible for bacteriocin production or for antibiotic resistance of the strains. The lactobacilli need further studies regarding their safety for use in the probiotic preparations.

Screening of a Novel Lactobacilli Replicon from Plasmids of Lactobacillus reuteri KCTC 3678

  • Moon, Gi-Seong;Lee, Young-Duck;Kim, Wang-June
    • Food Science and Biotechnology
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    • v.17 no.2
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    • pp.438-441
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    • 2008
  • A novel lactobacilli replicon from plasmids of Lactobacillus reuteri KCTC 3678 was isolated. Eight L. reuteri strains from Korean Collection for Type Cultures (KCTC) and Korea Food Research Institute (KFRI) were screened for cryptic plasmids and most strains harbored 1 or 2 plasm ids. Particularly, L. reuteri KCTC 3678 contained 6 plasm ids which all were used for screening of lactobacilli replicon. EcoRI digests of the plasmid DNA prep from L. reuteri KCTC 3678 were ligated with pUC19 and the recombinant DNAs were serially named from pLR1 to pLR7. A cat (chloramphenicol acetyltransferase; $Cm^r$) gene originated from pC194 was introduced into pLR1-7, resulting in pLR1cat-pLR7cat, respectively. The recombinant plasmids were introduced into L. reuteri KCTC 3679, and only transformants harboring pLR5cat were obtained, indicating that the insert in pLR5 functioned as a lactobacilli replicon.

Effects of Lactobacilli on the Performance, Diarrhea Incidence, VFA Concentration and Gastrointestinal Microbial Flora of Weaning Pigs

  • Huang, Canghai;Qiao, Shiyan;Li, Defa;Piao, Xiangshu;Ren, Jiping
    • Asian-Australasian Journal of Animal Sciences
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    • v.17 no.3
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    • pp.401-409
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    • 2004
  • Two experiments were conducted to evaluate the effects of a complex Lactobacilli preparation on performance, resistance to E. coli infection and gut microbial flora of weaning pigs. In exp. 1, twelve pigs (7.65$\pm$1.10 kg BW), weaned at 28 d, were randomly allotted into 2 groups and placed in individual metabolic cages. During the first 7 d, one group of pigs was provided ad libitum access to water containing $10^5$ colony forming units (CFU) Lactobacilli per ml and the control group was provided tap water. The Lactobacilli preparation included Lactobacillus gasseri, L. reuteri, L. acidophilus and L. fermentum, which were isolated from the gastrointestinal (GI) tract mucosa of weaning pigs. On d 8, 20 ml of $10^8$ CFU/ml E. coli solution (serovars K99, K88 and 987P at the ratio of 1:1:1) was orally administered to each pig. Diarrhea scores and diarrhea incidence were recorded from d 7 to 14. On d 14, pigs were euthanized and digesta and mucosa from the stomach, duodenum, jejunum, ileum, cecum and colon were sampled using aseptic technique to determine microflora by culturing bacteria in selective medium. The results showed that Lactobacilli treatment significantly decreased E. coli and aerobe counts (p<0.01) but increased Lactobacilli and anaerobe counts (p<0.01) in digesta and mucosa of most sections of the GI tract. A 66 and 69.1% decrease in diarrhea index and diarrhea incidence, respectively, was observed in the Lactobacilli treated group. In exp. 2, Thirty-six crossbred Duroc$\times$Landrace$\times$Yorkshire piglets, weaned at 28$\pm$2 days, were selected and randomly allocated into 2 groups. There were 18 piglets in each group, 3 piglets in one pen and 6 replicates in each treatment with 3 pens of barrow and 3 pens of female piglet in each treatment. Piglets had ad libitum access to feed and water. The initial body weight of piglet was 7.65$\pm$1.09 kg. Dietary treatments included a non-medicated basal diet with Lactobacilli ($10^5$ CFU/g diet) or carbadox (60 mg/kg) as control. On d 21, six pigs per group (one pig per pen) were euthanized. Ileal digesta was collected to determine apparent amino acid digestibility. Microflora content was determined similarly to exp.1. The results showed that Lactobacilli treatment significantly improved average daily feed intake (ADFI) of pigs compared to carbadox (p<0.05) during the first 2 wks after weaning and average daily gain (ADG) and ADFI increased significantly (p<0.05) from d 8 to 14. Nitrogen and total phosphorus digestibility also increased (p<0.05). Bacterial counts were similar to exp. 1. The results indicate that the complex Lactobacilli preparation improved performance for 2 wks after weaning, enhanced resistance to E. coli infection, and improved microbial balance in the GI tract.

Carbohydrate Fermentation Character of Bifidobacteria and Lactobacilli isolated from Feces of the Adult Women supplied with Goat Milk (산양유를 섭취한 성인 여성의 분변에서 분리한 Bifidobacteria와 Lactobacilli의 탄수화물 발효특성)

  • Choi, Suk-Ho;Lim, Young-soon;Ham, Jun-Sang;Jeong, Seok-Geun;Lee, Seung-Bae
    • Journal of Dairy Science and Biotechnology
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    • v.33 no.2
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    • pp.103-110
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    • 2015
  • The objective of this study was to investigate the effects of consuming goat milk on the bacterial counts (colony forming units [CFU]) in adult women and to evaluate the carbohydrate fermentation capacity of bifidobacteria and lactobacilli isolated from their feces. Adult women who consumed goat milk (treatment group) had relatively higher CFU of bifidobacteria than did the control group, and the difference was significant (p<0.05) after 8 weeks. In total, 13 strains isolated from the feces of women in the treatment group were identified using 16S rRNA sequencing as Bifidobacterium adolescentis, B. longum, B. pseudocatenulatum, B. dentium, and Lactobacillus sakei. Similarly, 12 strains isolated from the feces of women in the control group included B. adolescentis, B. longum, L. ruminis, L. sakei, and B. pseudocatenulatum. All isolated bifidobacteria and lactobacilli fermented goat milk oligosaccharide and lactulose. All 7 strains of B. adolescentis fermented fructooligosaccharides, and 3 of the 4 B. pseudocatenulatum strains, 2 of the 3 L. sakei strains, and 1 of the 7 B. longum strains fermented fructooligosaccharides.

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Gastric Acid Resistance of Lactobacilli and Bifidobacteria in Commercial Drink and Liquid Yogurts (시판 드링크 및 액상 요구르트 제품중 Lactobacilli 및 Bifidobacteria의 내산성 연구)

  • Cui Jing-Hao
    • Korean Journal of Microbiology
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    • v.36 no.2
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    • pp.161-165
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    • 2000
  • Gastric acid resistance of aerobic Lactobacilli and anaerobic Bifidohacteria in commercial 19 drink and 18 liquid yogurts in Korea was investigated after exposure to simulated gastric fluid (pH 1.5). The initial survival of Lactobacilli in commercial drink and liquid yogurts was $10^8~10^{10}$ cfulml and $10^6~10^{10}$cfdml, respectively. On the other hand, the initial survival of Bifidobacteria in commercial drink yogurts was ($10^6~10^{10}$cfulml. The survival of Lactobacilli and Bifidobacteria in some commercial drink and liquid yogurts drastically changed depending on the type of commercial products when exposed to simulated gastric fluid for 120 min (<$10^3~10^6$ cfulml). Their survival decreased as a function of time in the simulated gastric fluid. In the case of drink yogurt containing Bifidobacteria-loaded capsu1es;the survival of Bifidobactena in only Mi after excluding capsules was similar to other commercial drink yogurts after exposure to gastric fluid for 30-120 min (ca. TEX>$10^5$ cfulml). However, the survival of Bifidobacteria in capsules was greatly enhanced due to their stability in low pH condition (>$10^8$ cfulml). The drink yogut containing Bifidobacteria-loaded capsules showed about 10-737 times higher survival in the gastric fluid for 120 min when compared to other commercial drink yogurts. It was evident that the gastric acid resistance of Bifidobacteria could be increased when encapsulated.

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he Change Pattern of Lactobacilli and Porphyromonas Gingivalis after Oral Administration of Lactobacillus Acidophilus V-20 (구강내 Lactobacillus acidophilus V-20 투여시 유산간균과 Porphyromonas gingivalis의 생균수 변화)

  • Kim, Eun-kyung;Kim, Young-Jun;Chung, Hyun-Ju
    • Journal of Periodontal and Implant Science
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    • v.30 no.2
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    • pp.403-420
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    • 2000
  • The treatment and prevention of periodontitis is focused on the reduction and the elimination of pathogenic bacteria, especially A. actinomycetemcomitans and black pigmented bacteria such as P. gingivalis. To prevent recurrent disease, the recolonization of these bacteria should be inhibited in the periodontal pocket. Since the replacement therapy was introduced in periodontics by Hillman et al, Jeong et al reported that hydrogen peroxide-producing Lactobacillus acidophilus V-20 completely inhibited P. gingivalis and A. actino - mycetemcomitans in vitro and mouth gargling with Lactobacillus acidophilus V-20 in periodontitis patients during the maintenance phase improved clinical condition and reduced the No. of P. gingivalis and A. actinomycetemcomitans at 4 weeks of treatment. Prior to replacement therapy with bacteria, dynamics of microbial colonization should be considered. This study was performed to evaluate the change in the viable cell number of Lactobacilli and P. gingivalis after oral administration of L. acidophilus V-20. In periodontal health, gargling increased the No. of Lactobacilli in saliva, buccal mucosa, supragingival plaque from the first week, which maintained for 2-3 weeks after gargling stop, and then returned to the undetectable baseline level at the ninth week. In the periodontal pocket of moderate periodontitis patients, daily irrigation for 1 week and weekly irrigation for subsequent 3 weeks decreased the viable cell number of P. gingivalis during the period of irrigation and increased the number of Lactobacilli, which was maintained from the second to the seventh week. L. acidophilus V-20 was isolated for the first 2 weeks of oral administration, and the 3 different strains of Lactobacilli were isolated continuously for remaining period and identified as L. ali - mentarius, L. casei subspecies casei and L. fructosus. The first two Lactobacilli strains completely inhibited P. gingivalis in vitro and all the isolated Lactobacilli strains reduced the artificial plaque formation by 55-63%. These results showed that mouth gargling or pocket irrigation with L. acidophilus V-20 increased the No. of intraoral Lactobacilli and caused to decrease in the No. of P. gingivalis. This suggests that the replacement therapy by these Lactobacilli might be useful in the maintenance care of periodontal patients.

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Effect of Lactobacilli on Reactive Oxygen Scavenging and Immune Stimulation (유산균의 활성산소 소거 및 면역증강효과)

  • lee, Ho;Yang, Seung-Gak;Park, Soo-Nam;Jeon, Do-Yong
    • KSBB Journal
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    • v.7 no.4
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    • pp.290-295
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    • 1992
  • Reactive oxygen scavenging activity and immune stimulatory activity of lactobacilli were investigated by different free radical scavenging assays and Ig G assay. Lactobacilli culture (S/N) and its complex with $Mn^{2+}$ have significant effects in XOD assay and response to paraquat. Cell free extract significantly prevented the photohemolysis. Thus, it seems that each sample from lactobacilli has a different free radical scavening mechanism. Furthermore, it is assumed that cell free extract from lactobacilli activates antibody stimulation of B cell through a stimulation of T cell.

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