The Experts below are selected from a list of 34020 Experts worldwide ranked by ideXlab platform
Zhu Taicheng - One of the best experts on this subject based on the ideXlab platform.
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Viability and Stress Response of Putative Probiotic Lactobacillus plantarum Strains in Honey Environment.
Probiotics and antimicrobial proteins, 2017Co-Authors: Bemmo Kamdem Ulrich Landry, Zambou Ngoufack François, Rui-yan Wang, Zhu TaichengAbstract:Due to problem of preservation of dairy products which serve as a matrix for probiotics, it is challenging to use these probiotics as food supplements in many developing countries. To determine the suitability of the Lactobacillus strains for exploitation as probiotics in honey, we investigated the effect of their storage on the viability, functionality, and the mechanism associated with their protective effect. Three isolates obtained from our laboratory collection were identified through amplification of the 16S rRNA gene. The viability of the strains in honey at different storage conditions was studied. Three genes (hdc, gtf, and clpL) responsible for the resistance of bacteria in acidic environments were screened. SDS-PAGE analysis of total protein was performed to observe protein profile changes of the strains after exposure to honey. All the three isolates, namely, GGU, GLA51, and GLP56, were identified as Lactobacillus plantarum strains. After 28 days of storage in honey at 4 °C, viable cell concentrations of the three strains were higher than 2.04 × 106 CFU/ml. During the same period at room temperature, only the Lactobacillus plantarum GLP56 strain remained viable with a cell concentration of 1.86 × 104 CFU/ml. The clpL gene coding for ATPase was detected in all the three strains. The protein of molecular weight ~ 50 kDa was absent in the protein profile of Lactobacillus plantarum GGU after 60 days of storage in honey at 4 °C. The Lactobacillus plantarum GLP56, Lactobacillus plantarum GLA51, and Lactobacillus plantarum GGU strains exposed to honey can withstand acidic environmental stress but their viability declines over time.
Baoqing Zhu - One of the best experts on this subject based on the ideXlab platform.
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Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation
Food research international (Ottawa Ont.), 2018Co-Authors: Shaoyang Wang, Hongfei Zhao, Yuqi Chen, Bolin Zhang, Baoqing ZhuAbstract:This study investigated the evolution of acetaldehyde and pyranoanthocyanins in wine during malolactic fermentation, and further evaluated the correlation between acetaldehyde and pyranoanthocyanins. Cabernet Gernischt wine after alcoholic fermentation was inoculated with four lactic acid bacteria strains. Malolactic fermentation kinetics and wine characteristics were compared. Results showed these strains exhibited different kinetics on wine malolactic fermentation. Wine with Lactobacillus plantarum had lower reducing sugar, total acid, and yellowness. Lactobacillus plantarum elevated the level of acetaldehyde in wine model medium and wine during malolactic fermentation. Malolactic fermentation using Lactobacillus plantarum significantly increased the concentration of pyranoanthocyanins, whereas O. oeni strain reduced the level of pyranoanthocyanins in wine. Polymerized anthocyanins percentage in wine was significantly enhanced after fermentation with Lactobacillus plantarum. Principal component analysis indicated that the characteristics of these strains inoculated wines after malolactic fermentation were segregated. The findings from this study could provide useful information on the wine color improvement through malolactic fermentation with suitable lactic acid bacteria strains.
Jagoda Šušković - One of the best experts on this subject based on the ideXlab platform.
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The use of Lactobacillus plantarum L4 for the production of probiotic drink with cabbage juice
2008Co-Authors: Andreja Leboš, Blaženka Kos, Ksenija Habjanič, Jadranka Frece, Jasna Beganović, Jagoda ŠuškovićAbstract:The potential for using probiotic strain Lactobacillus plantarum L4 in cabbage juice fermentation was investigated. During the controlled fermentation of cabbage juice “ Varaždinski” and “ Vranski” cultivar with Lactobacillus plantarum L4, probiotic strain has produced cca 10 g/L lactic acid, pH was 4.3, and number of live cells stayed high (more than 106CFU/ml). Number of probiotic bacterium Lactobacillus plantarum L4, which was confirmed with RAPD-PCR method, maintained high during 2 weeks of the fermented cabbage juices storage at 4oC which ranks produced fermented cabbage juices into probiotic products because they contain more than 106 CFU/ml. Spontaneous fermentation was carried out together with controlled fermentation but without satisfying results what points out to deficient concentration of autochthonous lactic acid bacteria that could start the fermentation. Because of that the isolation of autochthonous lactic acid bacteria was carried out. Phenotypic characterization of 8 selected bacterial strains was done by SDS-PAGE of whole cell proteins. Electrophoretic pattern revealed one bacterial strain and it was identified as monoculture species of Lactobacillus plantarum. Furthermore the fermentation of the cabbage juice “ Varaždinski” and “ Vranski” cultivar was carried out with isolated and cultivated monoculture species of Lactobacillus plantarum and obtained results were comparable with the parametars of fermentation carried out with probiotic strain Lactobacillus plantarum L4. Isolated monoculture species of Lactobacillus plantarum and probiotic strain Lactobacillus plantarum L4 have shown antibacterial activity against six test microorganisms (Staphylococcus aureus 3048, Staphylococcus aureus K-144, Escherichia coli 3014, Salmonella enterica serovar Typhimurium, Bacillus subtilis ATCC 6633 and Bacillus cereus). High degree of survival and antibacterial activity of examined strains offers the possibility of their use as starter cultures for fermentation of the substrate such as cabbage juice.
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Probiotic properties of Lactobacillus plantarum L4
Food Technology and Biotechnology, 1997Co-Authors: Jagoda Šušković, Blaženka Kos, Srećko Matošić, Vladimir MarićAbstract:Lactobacillus plantarum is used as starter culture for vegetable fermentation, olives conservation, ensiling and probiotic preparations for humans and animals. For the administration of probiotics to humans or animals, strains of lactic acid bacteria should be resistant to the specific conditions of the gastrointestinal tract. The strain Lactobacillus plantarum L4 was examined for probiotic activities in experiments in vitro. The culture supernatant of L. plantarum L4 showed antimicrobial activity against enteropathogenic, spore-forming and fungal test microorganisms. That activity was higher than the antimicrobial activity of the corresponding concentration of lactic acid alone. At low pH values of the medium and in the prsence of lysozyme and substances such as phenol and bile salts, bacterium L. plantarum L4 showed a satisfactory degree of survival. Its resistance against different antibiotics that are often used in therapy was confirmed by determination of the minimum inhibitory concentration.
Wei Chen - One of the best experts on this subject based on the ideXlab platform.
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Strain-specific properties of Lactobacillus plantarum for prevention of Salmonella infection
Food & function, 2018Co-Authors: Junsheng Liu, Yingqi Chen, Hongxuan Huang, Hao Zhang, Jianxin Zhao, Wei ChenAbstract:Salmonella is a common food-borne pathogen; since lactobacilli show great potential for protecting against Salmonella infections, they are used as dietary supplements in functional foods. The aim of this study is to investigate the strain-specific properties and the involved mechanisms of action of Lactobacillus plantarum towards prevention of Salmonella infection. Mice were pretreated with mixed strains or single strain of Lactobacillus plantarum for 10 d prior to infection with Salmonella typhimurium SL1344, and the survival rates showed that lactobacilli exhibited strain-specific properties for preventing Salmonella infection. Then, in vitro and in vivo studies were carried out to investigate the involved mechanism of the strain-specific properties. The results showed that different Lactobacillus plantarum strains had different effects on inhibiting Salmonella growth, thus preventing adhesion to and invasion of epithelial cells by pathogens and enhancing immune responses. The present study demonstrated strain-specific properties of probiotics to prevent Salmonella infection and elucidated their underlying mechanisms.
Bemmo Kamdem Ulrich Landry - One of the best experts on this subject based on the ideXlab platform.
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Viability and Stress Response of Putative Probiotic Lactobacillus plantarum Strains in Honey Environment.
Probiotics and antimicrobial proteins, 2017Co-Authors: Bemmo Kamdem Ulrich Landry, Zambou Ngoufack François, Rui-yan Wang, Zhu TaichengAbstract:Due to problem of preservation of dairy products which serve as a matrix for probiotics, it is challenging to use these probiotics as food supplements in many developing countries. To determine the suitability of the Lactobacillus strains for exploitation as probiotics in honey, we investigated the effect of their storage on the viability, functionality, and the mechanism associated with their protective effect. Three isolates obtained from our laboratory collection were identified through amplification of the 16S rRNA gene. The viability of the strains in honey at different storage conditions was studied. Three genes (hdc, gtf, and clpL) responsible for the resistance of bacteria in acidic environments were screened. SDS-PAGE analysis of total protein was performed to observe protein profile changes of the strains after exposure to honey. All the three isolates, namely, GGU, GLA51, and GLP56, were identified as Lactobacillus plantarum strains. After 28 days of storage in honey at 4 °C, viable cell concentrations of the three strains were higher than 2.04 × 106 CFU/ml. During the same period at room temperature, only the Lactobacillus plantarum GLP56 strain remained viable with a cell concentration of 1.86 × 104 CFU/ml. The clpL gene coding for ATPase was detected in all the three strains. The protein of molecular weight ~ 50 kDa was absent in the protein profile of Lactobacillus plantarum GGU after 60 days of storage in honey at 4 °C. The Lactobacillus plantarum GLP56, Lactobacillus plantarum GLA51, and Lactobacillus plantarum GGU strains exposed to honey can withstand acidic environmental stress but their viability declines over time.
