A MEDIUM FOR THE CULTIVATION OF LACTOBACILLI
An improved growth medium for lactobacilli is described. It supports good growth of lactobacilli generally and is also particularly useful for variety of fastidious strains which grow only poorly in other general media. additionally , juice , a highly variable material, isn’t required. during a slightly modified form, it also can be used as a basal medium for fermentation tests. [1]
Lactobacilli in sourdough fermentation
Sourdough technology is widely used; it’s employed in bread making and for the assembly of cakes. Sourdough is characterized by a posh microbial ecosystem, mainly represented by carboxylic acid bacteria and yeasts, whose fermentation confers to the resulting bread its characteristic features like palatability and high sensory quality. Investigation of the microbial composition of sourdough has relevancy so as to work out the potential activities of sourdough microorganisms. This review focuses on the role of the foremost important group of sourdough fermenting bacteria that consists of lactobacilli; species that belong to the Lactobacillus genus are the most responsible of flavor development, improvement of nutritional quality also as stability over consecutive refreshments of sourdough. Lactobacilli also establish some durable microbial associations. an summary of the tools for monitoring predominant species is additionally reported. [2]
Antagonistic activities of lactobacilli and bifidobacteria against microbial pathogens
The alimentary canal may be a complex ecosystem that associates a resident microbiota and cells of varied phenotypes lining the epithelial wall expressing complex metabolic activities. The resident microbiota within the alimentary canal may be a heterogeneous microbial ecosystem containing up to 1×1014 colony-forming units (CFUs) of bacteria. The intestinal microbiota plays a crucial role in normal gut function and maintaining host health. The host is shielded from attack by potentially harmful microbial microorganisms by the physical and chemical barriers created by the gastrointestinal epithelium. The cells lining the gastrointestinal epithelium and therefore the resident microbiota are two partners that properly and/or synergistically function to market an efficient host system of defence. [3]
In vitro assessment of immunomodulatory and anti-Campylobacter activities of probiotic lactobacilli
The present study was undertaken to assess the antimicrobial activity of Lactobacillus spp. (L. salivarius, L. johnsonii, L. reuteri, L. crispatus, and L. gasseri) against Campylobacter jejuni also as their immunomodulatory capabilities. The results demonstrated that lactobacilli exhibit differential antagonistic effects against C. jejuni and vary in their ability to elicit innate responses in chicken macrophages. All lactobacilli exerted inhibitory effects on C. jejuni growth, abrogated the assembly of the quorum sensing molecule autoinducer-2 (AI-2) by C. jejuni and inhibited the invasion of C. jejuni in human intestinal epithelial cells. Additionally, all lactobacilli, except L. reuteri, significantly reduced the expression of virulence-related genes in C. [4]
Improve Hygienic Quality of Egyptian Karish Cheese Employing Isolated Antagonistic Lactobacilli Strains
Good health is one among the sustainable development goals. This study aims to enhance hygienic quality of Karish Egyptian traditional cheese, using two wild antagonistic Lactobacilli isolates used as individual starter cultures; KP623 (Lb. plantarum) and KP654 (Lb. delbrueckii subsp. lactis) isolated from Karish cheese to stay autochthonous properties and performance as bio-preservatives to increase time period . Collected Karish cheese samples were micro-biologically analyzed. Two isolates; KP623 and KP654 were selected for application out of thirty-seven Lactobacilli carboxylic acid bacteria (LAB) isolated strains and identified via 16S rRNA approach. [5]
Reference
[1] De Man, J.C., Rogosa, D. and Sharpe, M.E., 1960. A medium for the cultivation of lactobacilli. Journal of applied Bacteriology, 23(1), (Web Link)
[2] Corsetti, A. and Settanni, L., 2007. Lactobacilli in sourdough fermentation. Food Research International, 40(5), (Web Link)
[3] Servin, A.L., 2004. Antagonistic activities of lactobacilli and bifidobacteria against microbial pathogens. FEMS microbiology reviews, 28(4), (Web Link)
[4] In vitro assessment of immunomodulatory and anti-Campylobacter activities of probiotic lactobacilli
Khaled Taha-Abdelaziz, Jake Astill, Raveendra R. Kulkarni, Leah R. Read, Afsaneh Najarian, Jeffrey M. Farber & Shayan Sharif
Scientific Reports volume 9, (Web Link)
[5] G. Allam, M., Darwish, A. M. G. and Ayad, E. (2017) “Improve Hygienic Quality of Egyptian Karish Cheese Employing Isolated Antagonistic Lactobacilli Strains”, Annual Research & Review in Biology, 19(2), (Web Link)