• Journal of Microbiology and Biotechnology
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• v.28 no.11
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• pp.1791-1799
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• 2018

Weaning stress can affect the growth performance and intestinal health of piglets. Dietary alternatives to antibiotics, such as dietary probiotics, especially those containing multiple microbial species, are a preventive strategy for effectively controlling post-weaning diarrhea. In this study, we investigated forty-eight crossbred piglets in three treatment groups for 21 days: the control and experimental groups were supplemented with Enterococcus faecium DSM 7134, Bacillus subtilis AS1.836 plus Saccharomyces cerevisiae ATCC 28338 (EBS) or Lactobacillus paracasei L9 CGMCC No. 9800 (EBL). On day 21, weaned piglets supplemented with two kinds of probiotic complexes showed increased growth performance and significantly reduced post-weaning diarrhea (p < 0.05). The EBS treatment increased acetic acid and propionic acid in the feces (p < 0.05), and the EBL treatment increased fecal acetic acid, propionic acid, butyrate and valerate (p < 0.05). Moreover, the fecal microbiota of the piglets changed markedly in EBL treatment. The addition of EBS and EBL may have similar effects on the prevention of diarrhea by improving the intestinal morphology and regulating the microbiota during the weaning period.

• Korean Journal of Organic Agriculture
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• v.25 no.2
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• pp.461-473
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• 2017

Total mixed ration (TMR) including concentrate diet and roughage together have been used for the ruminant animal. Relatively high concentrations of moisture and water soluble carbohydrate are representative feature of TMR. Those moisture and water can also provide a niche for bacterial growth. Therefore, a possible fermentation of TMR induced by micro-organism is generally accepted. The present study hypothesized that different lactic acid bacteria could alter fermentation of TMR and subsequently rumen fermentation. Three lactic acid bacteria, Lactobacillus paracasei (A), L. plantarum (B) and L. parabuchneri (C), were employed and 7 treatments under full factorial design were compared with control without inoculation. TMR for dairy cow was used. Significant alterations by treatments were detected at lactic acid and butyric acid contents in TMR (p<0.05). Treatment AC (mixture of A and C) and BC (mixture of B and C) showed great lactate production. Great butyrate production was found at treatment C. At in vitro rumen fermentation, treatments B, C and AB (mixture of A and B) showed significantly great total gas production (p<0.05). All treatments except treatments B and AB, showed less dry matter digestibility, significantly (p<0.05). Total volatile fatty acid production at treatment AC was significantly greater than others (p<0.05). In individual volatile fatty acid production, treatment AB and AC showed great acetate and propionate productions, significantly (p<0.05). This study investigated correlation between organic acid production in TMR and rumen volatile fatty acid production. And it was found that butyric acid in TMR had significant negative correlation with acetate, propionate, total volatile fatty acid, AP ratio and dry matter digestibility.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.804-819
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• 2019

Ezine cheese is a non-starter and long-ripened cheese produced in the Mount of Ida region of Canakkale, Turkey, with a protected designation of origin status. Non-starter lactic acid bacteria (NSLAB) have a substantial effect on the quality and final sensorial characteristics of long-ripened cheeses. The dominance of NSLAB can be attributed to their high tolerance to the hostile environment in cheese during ripening relative to many other microbial groups and to its ability to inhibit undesired microorganisms. These qualities promote the microbiological stability of long-ripened cheeses. In this study, 144 samples were collected from three dairies during the ripening period of Ezine cheese. Physicochemical composition and NSLAB identification analyses were performed using both conventional and molecular methods. According to the results of a 16S rRNA gene sequence analysis, 13 different species belonging to seven genera were identified. Enterococcus faecium (38.42%) and E. faecalis (18.94%) were dominant species during the cheese manufacturing process, surviving 12 months of ripening together with Lactobacillus paracasei (13.68%) and Lb. plantarum (11.05%). The results indicate that NSLAB contributes to the microbiological stability of Ezine cheese over 12 months of ripening. The isolation of NSLAB with antimicrobial activity, potential bacteriocin producers, yielded defined collections of natural NSLAB isolates from Ezine cheese that can be used to generate specific starter cultures for the production of Ezine cheese (PDO).

• Microbiology and Biotechnology Letters
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• v.50 no.1
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• pp.63-70
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• 2022

Two small cryptic plasmids, pHG1 and pHG2, were isolated from Levilactobacillus zymae (formerly Lactobacillus zymae) GU240 and characterized. pHG1 is 1,814 bp in size with a GC content of 37.4% and contains two open reading frames. orf1 can potentially encode a protein of 101 amino acids (aa) with 99% identity with the copy number control protein of Lacticaseibacillus paracasei. orf2 can potentially encode a protein of 230 aa with 99% identity with a replication protein from multiple species. Six inverted repeats (IR I-VI) and six direct repeats (DR I-VI) were found in pHG1. pHG2 is 2,864 bp in size, with a GC content of 39.6%. pHG2 has two orfs. orf1 might encode a protein with 99% identity with the TrsL transmembrane protein. orf2 might encode a protein with 99% identity with plasmid recombination proteins from lactic acid bacteria. Both pHG1 and pHG2 may be useful as frames for constructing lactic acid bacteria-Escherichia coli shuttle vectors.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.22
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• pp.9909-9913
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• 2014

Background: Helicobacter pylori (H. pylori) remains an important cause of gastric cancer and peptic ulcer disease worldwide. Treatment of H. pylori infection is one of the effective ways to prevent gastric cancer. However, standard triple therapy for H. pylori eradication is no longer effective in many countries, including Thailand. This study was designed to evaluate the efficacy of adding bismuth and probiotic to standard triple therapy for H. pylori eradication. Materials and Methods: In this prospective single center study, H. pylori infected gastritis patients were randomized to receive 7- or 14-day standard triple therapy plus bismuth with probiotic or placebo. Treatment regimen consisted of 30 mg lansoprazole twice daily, 1 g amoxicillin twice daily, 1 g clarithromycin MR once daily and 1,048mg bismuth subsalicylate twice daily. Probiotic bacteria composed of Bifidobacterium lactis, Lactobacillus acidophilus and Lactobacillus paracasei. Placebo was conventional drinking yogurt without probiotic. CYP2C19 genotyping and antibiotic susceptibility tests were also done. H pylori eradication was defined as a negative $^{13}C$-urea breath test at least 2 weeks after completion of treatment. Results: One hundred subjects were enrolled (25 each to 7- and 14-day regimens with probiotic or placebo). Antibiotic susceptibility tests showed 36.7% metronidazole and 1.1% clarithromycin resistance. CYP2C19 genotyping revealed 40.8%, 49% and 10.2% were rapid, intermediate and poor metabolizers, respectively. The eradication rates of 7- or 14 regimens with probiotics were 100%. Regarding adverse events, the incidence of bitter taste was significantly lower in the 7- day regimen with the probiotic group compared with 7- day regimen with placebo (40% vs. 64%; p=0.04). Conclusions: The 7-day standard triple therapy plus bismuth and probiotic can provide an excellent cure rate of H. pylori (100%) in areas with low clarithromycin resistance such as Thailand, regardless of CYP2C19 genotype. Adding a probiotic also reduced treatment-related adverse events.

• Journal of Microbiology and Biotechnology
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• v.28 no.11
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• pp.1834-1845
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• 2018

The lactobacilli associated with a fermented goat milk product from Tajikistan were isolated to characterize their technological properties and antibiotic resistances in order to assess their suitability for development as starter cultures. In this study, twenty three strains were identified by 16S rRNA sequencing as typical dairy-associated lactic acid bacterial strains, i.e. L. plantarum, L. pentosus, L. delbrueckii, L. helveticus and L. paracasei. These strains were generally susceptible to most antibiotics tested in this study and this allowed a selection of strains as safe starters. The draft genomes of four representative strains were sequenced and the number of contigs of the four assembled genomes ranged from 51 to 245 and the genome sizes ranged from 1.75 to 3.24 Mbp. These representative strains showed differences in their growth behavior and pH-reducing abilities in in vitro studies. The co-inoculation of these Lactobacillus spp. strains together with a yeast Kluyveromyces marxianus MBT-5698, or together with the yeast and an additional Streptococcus thermophilus MBT-2, led to a pH reduction to 3.4 after 48 h. Only in the case of fermentation inoculated with the co-culture, the viscosity of the milk increased noticeably. In contrast, fermentations with single strains did not lead to gelation of the milk or to a decrease in the pH after 24h. The results of this study provide a comprehensive understanding of the predominant lactobacilli related to Tajikistani fermented milk products.

• Journal of Dairy Science and Biotechnology
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• v.37 no.2
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• pp.115-128
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• 2019

Lactic acid bacteria obtained from traditional Kimchi were selected on the basis of their caseinolytic activity and lactose usability and examined for availability as a starter in probiotic activity. Thirty-two strains were selected as lactic acid producing bacteria in BCP agar, and two strains (KC23 and KF26) with more than 90% resistance for both acid and bile salts were selected. The two strains were identified as L. plantarum (KC23) and L. paracasei (KF26) by API 50 CHL system and 16S rRNA sequence analysis. L. plantarum (KC23) was finally selected based on its biochemical characteristics for lactose and raffinose usability. Free tyrosine content increased rapidly in 10% skimmed milk medium, from $24.1{\mu}g/mL$ after 8 h to $43.9{\mu}g/mL$ after 16 h. Additionally, the caseinolytic clear zone of 12 mm of L. plantarum (KC23) was greater than the 9 mm zone of commercial L. acidophilus CSLA. The bacterium exhibited mesophilic growth and yielded $8.9{\times}10^8CFU/mL$ when incubated at $37^{\circ}C$ for 12 h at pH 4.25. Moreover, L. plantarum KC23 exhibited antibacterial activity as it formed a clear zone of 8-13 mm for the 5 pathogens. Adherent activity was 2.23 fold higher than that of LGG. The acidity of 10% skimmed milk fermented for 12 h was 0.74%.

• Journal of Life Science
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• v.28 no.6
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• pp.688-696
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• 2018

Hemp seed (Cannabis sativa L.; HS), an annual herbaceous plant in the Cannabis genus, has been reported to play various biological functions in immunity increase, atherosclerosis, constipation, hyperlipidemia prevention, anti-inflammatory, and anti-cancer. In recently years, as superfood, the growing interest in the health care benefits of hemp seed has led to increased consumption. In this study, we investigated the effect of an ethanol extract of HS fermented with lactic acid bacteria (Lactobacillus plantarum KCTC 3107, L. plantarum KCTC 3108, L. brevis BHN-LAB128, L. paracasei BHN-LAB129). An antibacterial activity against Staphylococcus aureus and Bacillus cereus were 13.99 mm and 15.17 mm, respectively. The ethanol extracts of fermented hemp seed by lactic acid bacteria that the contents of total polyphenol, total flavonoid content, DPPH radical scavenging activity, SOD-like activity, and ${\alpha}$-glucosidase inhibitory activity were increased compared to non-fermented hemp seed. Also, tyrosinase inhibitory activity of the fermented hemp seed (FHS), known to melanin increasing substance was increased. In these results, we suggested that FHS have effects of anti-oxidant, ${\alpha}$-glucosidase inhibitory activity, and tyrosinase inhibitory activity. Hence, we proposed that FHS has possible to development as functional foods and cosmetics.

• Food Science and Preservation
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• v.24 no.5
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• pp.576-584
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• 2017

With the goal of developing a new functional fermentation milk using green tea powder (GP), milk was fermented with direct vat set (DVS) starter culture containing Streptococcus salivarius subsp. thermophilus, Lactobacillus paracasei and L. delbrueckii subsp. bulgaricus. We investigated fermentation characteristics and antioxidative activities of fermented milk supplemented with different concentrations (0.5, 1, 2, 3%) of GP. All samples were evaluated for pH, total acidity, viable cell count, and sugar contents. The pH of all samples decreased during fermentation, and the final pH ranged from 4.35 to 4.51. The acidity increased during fermentation, after the fermentation was completed, the titratable acidity was 0.8 to 1.1%. And viable cell count of all samples increased during fermentation, and the final viable cell count was 8.57 to 8.89 log CFU/mL. The sugar content decreased as the fermentation proceeded and finally reached 12 to $13^{\circ}Brix$. And increasing GP, decreased brightness and increased yellowness. Increasing GP concentration added to milk, improved DPPH free radical scavenging activity and ferric ion reducing activity of fermentation milk. The fermentation milk kept their pH, total acidity and viable cell counts standard of fermentation milk during the storage period at $4^{\circ}C$. These findings confirmed the possibility of development of the novel functional fermentation milk through the investigation of the quality characteristics of the fermentation milk added with GP.