• Title/Summary/Keyword: Lactobacillus acidophilus

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Antimicrobial Activity of Polylysine against Streptococcus mutans and lactobacillus acidophilus (Streptococcus mutans와 Lactobacillus acidophilus 에 대한 Polylysine의 항균활성)

  • 이갑상
    • The Korean Journal of Food And Nutrition
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    • v.12 no.2
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    • pp.199-203
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    • 1999
  • To evaluate antidental caries activity of polylysine cell growth and acid production of Streptococcus mutans and lactobacillus acidophilus were microbiologically monitored in anaerobic broth system containing various concentration of polylysine. The pH and heat stability of polylysine having antimicrobial activity were also examined. Two tested microbes were fairly well grown in broth containing polylysine 0.1mg/ml however inhibited at 1 and 2mg/ml of polylysine concentration. Especially lag times of Strep-tococcus mutans and Lactobacillus acidophilus were prolonged to about hour at 1.0 and 2.0 mg/ml of poly-lysine. acid production of Streptococcus mutans and lactobacillus acidophilus was also decreased by poly-lysine. Antimicrobial activity of polylysine was not affected by the change of pH and the heat treat-ment.

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Study on Mixed Cultures of Lactobacillus acidophilus and Saccharomyces cerevisiae in Soymilk (대두유에서의 Lactobacillus acidophilus와 Saccharomyces cerevisiae의 혼합배양에 관한 연구)

  • 유주현;오두환;공인수;박영서;임홍철
    • Microbiology and Biotechnology Letters
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    • v.16 no.2
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    • pp.131-135
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    • 1988
  • Lactobacillus acidophilus KFCC12731 and Saccharomyces cerevisiae KFCC32017 were incubated together in soymilk and the conditions for acid production were investigated. The acid production of Lactobacillus acidophilus was much higher when this organism was incubated with Saccharomyces cerevisiae in soymilk than when it was incubated alone. Optimum acid production by the mixed cultures of Lactobacillus acidophilus and Saccharomyces cerevisiae was achieved with the following conditions; a temperature of 34$^{\circ}C$, a 3:7-8:2 (OD 660) ratio of Lactobacillus acidophilus to Saccharomyces cerevisiae at inoculum, a 1.5% level of sucrose fortification or a 2.0-3.0 % level of skim milk powder fortification and a culture time of 12 hours or more.

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Properties of the Mixed Fermentation Milk Added with Red Ginseng Extract (홍삼 추출물 첨가 혼합 발효유의 특성)

  • Bae Hyoung-Churl;Nam Myoung-Soo
    • Food Science of Animal Resources
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    • v.26 no.1
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    • pp.127-135
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    • 2006
  • This experiment was carried out to examine the fermentation properties of yogurt with bovine milk and soybean milk at the mixed ratio of 2:1 and added 0.1, 0.2, 0.4 and 1.0% red ginseng extract. The effect on promoting the fermentation by additives 0.1, 0.2, 0.4 and 1.0% red ginseng extracts were higher and pH was $3.90{\sim}3.94$ when Lactobacillus acidophilus KCTC3150 and Lactobacillus salivarius ssp. salivarius CNU27 were used. Titratable acidity showed a little inhibiting due to increasing red ginseng extract content. The average viable counts of lactic acid bacteria after 15 hour culture was the highest level of $6.26{\times}10^8cfu/mL$ when Lactobacillus acidophilus KCTC3150 was used, and the additives content of red ginseng extract was 1.0% The production of lactic acid was the highest and the concentration was 332.22 mM when Lactobacillus acidophilus KCTC3150 was used, and the additives content of red ginseng extracts was 1.0% Lactose hydrolysis was completely hydrolyzed when Lactobacillus acidophilus KCTC3150 and Lactobacillus salivarius ssp. salivarius CNU27 were used. The highest viscosity of yogurt was 780 cP when Lactobacillus acidophilus KCTC3150 and Lactobacillus salivarius subsp. salivarius CNU27 were used and red ginseng extract was added 1.0% The overall acceptability, $4.17{\pm}0.64$, was the highest when Lactobacillus salivarius subsp. salivarius CNU27 was used and the additives content of red ginseng extract was 0.2%.

Lactobacillus acidophilus as a Probiotics (프로바이오틱스로서의 Lactobacillus acidophilus)

  • Oh, Sejong
    • Journal of Dairy Science and Biotechnology
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    • v.37 no.3
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    • pp.155-166
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    • 2019
  • Bacteria from the genus Lactobacillus are important for the production of fermented food and dairy products, and as symbionts in human and animals. Lactobacillus acidophilus has widely been used in the production of yogurt, health foods, and even medicines. The efficacy of L. acidophilus has been proven with regards to the reduction of cholesterol, prevention and treatment of diarrhea, modulation of the immune system, suppression of cancer, etc. Using molecular biology tools, Lactobacillus acidophilus has now been reclassified into six species: L. acidophilus, L. amylovorus, L. crispatus, L gallinarium, L. gasseri, and L. johnsonii. Thus, since L. acidophilus has now been marked as a newly defined species, caution is advised when reading future publications regarding this bacterium. In this article, the results of the reclassification of L. acidophilus are mentioned after an analysis of its field inheritance was performed by my research team. Especially, L. amylovorus KU4 (formerly named as L. acidophilus KU4; KCCM 10975P) is a novel probiotic strain that is isolated from humans; it has the ability to reduce cholesterol. It has also been reported as a microorganism that effectively inhibits the growth of pathogenic E. coli. However, this Korean patent (No 10-1541280) refers to a strain obtained from calves; the origin of this strain was incorrectly labeled. Furthermore, after the discovery of L. acidophilus in 1900, its role in intestinal microbiological research was described and its utilization as a probiotic was presented.

Changes of Oligosaccharide in Soymilk with Mixed Cultures of Lactobacillus acidophilus and Saccharomyces uvarum (Lactobacillus acidophilus와 Saccharomyces uvarum의 혼합배양에 의한 대두유의 당 변화)

  • Kong, In-Soo;Kong, Jai-Yul;Yu, Ju-Hyun
    • Korean Journal of Food Science and Technology
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    • v.24 no.6
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    • pp.586-591
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    • 1992
  • The oligosaccharide metabolism in soymilk was investigated by mixed culture with Lactobacillus acidophilus and Saccharomyces uvarum. When Saccharomyces uvarum was cultured in soywhey, change of oligosaccharide could be shown apparently. However, Lactobacillus acidophilus could not utilize oligosaccharide in soywhey for growth and lactic acid production. During the fermentation of mixed culture with Lactobacillus acidophilus and Saccharomyces uvarum, Saccaharomyces uvarum was supposed to convert oligosaccharide to monosaccharide first and then Lactobacillus acidophilus to convert these produced monosaccharide to lactic acid.

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Production of Bacteriocins by Strains of Lactobacillus acidophilus from Different Animal Origins

  • Kim, Sae-Hun
    • 한국유가공학회:학술대회논문집
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    • pp.30-34
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    • 1996
  • Twenty seven strains of Lactobacillus acidophilus among 92 isolated from fecal contents of humans, pigs, calves, chickens, rodents and turkeys demonstrated inhibitory attributed to bacteriocin(s). The bacteriocin(s) were heat stable and nondialyzable proteinous compounds and exhibited narrow inhibitory spectra of activity. Neither hydrogen peroxide nor low pH were responsible for inhibitory action. All of the producer strains were resistant to their own bacteriocin or bacteriocin(s) produced by other strains. The bacteriocins from several strains from different host species were purified for further characterization. The bacteriocin(s) all exhibited similar characteristics.

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Growth Characteristics of L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227 in Whey Broth (Whey 배지에서의 L. acidophilus KCCM 32820과 P. freudenreichii KCCM 31227의 생육특성)

  • Lee, Jeong-Hoon;Cha, Wook-Jin;Paik, Hyun-Dong;Lee, Si-Kyung
    • Applied Biological Chemistry
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    • v.49 no.1
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    • pp.1-6
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    • 2006
  • This study was carried out to evaluate the growth characteristics of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 in MRS (De Man-Rogosa-Sharpe), RCM (Reinforced Clostridial Medium) and whey broth. Bacterial growth, increase rate of TTA (Total Titratible Acidity) and decline rate of pH in broth were the greatest in 9-21 hr after culturing Lactobacillus acidophilus KCCM 32820 in MRS. Those were the greatest in 24-60 hr after culturing Propionibacterium freudenreichii KCCM 31227 in RCM. However changes of pH and TTA of broth were the greatest in 18-54 hr after culturing Propionibacterium freudenreichii in RCM after culturing Lactobacillus acidophilus in MRS for 36 hr. Viable cells of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 revealed larger numbers in 12% whey broth than in 6% whey broth. These also showed larger numbers in pasteurized whey broth than in sterilized whey broth. Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 grew best in pasteurized 12% whey broth.

Studies on the Protoplast Formation and Regeneration of Lactobacillus acidophilus 88 (Lactobacillus acidophilus 88의 Protoplast 형성 및 재생에 관한 연구)

  • Jun, Hong-Ki;Heo, Kyeong;Jo, Young-Bae;Baik, Hyung-Suk
    • Microbiology and Biotechnology Letters
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    • v.22 no.2
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    • pp.143-151
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    • 1994
  • In the course of the study on strain inprovement by protoplast fusion, Lactobacillus acidophilus 88 protoplasts production and regeneration conditions were investigated. This strain produced a bacteriocin that revealed strong inhibitory activity against various indicator strains, especially L. helveticus CNRZ 1096. Protoplasts of L. acidophilus 88 strains were very efficiently obtained by treatment with 125 $\mu $g/ml lysozyme in a protoplast forming buffer containing 20 mM N-2 hydroxy-ethtl-piperazine-N'-2-ethane-sulfonic acid(HEPES, pH 7.0) and 1M sucrose at 37$\circ $C for 30 min. Hovever, treatment with mutanolysin was not effective for the production of L. acidophilus 88 protoplasts under the same conditions. High protoplast yield was obtained form the cells at the middle to late logarithmic growth phase in the de Man, Rogosa and Sharpe(MRS) medium. Regeneration was efficiently accomplished with the MRS medium containing 10% sucrose.

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Effects of Penicillin G on Morphology and Certain Physiological Parameters of Lactobacillus acidophilus ATCC 4356

  • Khaleghi, M.;Kermanshahi, R. Kasra;Zarkesh-Esfahani, S.H.
    • Journal of Microbiology and Biotechnology
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    • v.21 no.8
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    • pp.822-829
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    • 2011
  • Evidence shows that probiotic bacteria can undergo substantial structural and morphological changes in response to environmental stresses, including antibiotics. Therefore, this study investigated the effects of penicillin G (0.015, 0.03, and 0.06 mg/l) on the morphology and adhesion of Lactobacillus acidophilus ATCC 4356, including the colony morphotype, biofilm production, hydrophobicity, $H_2_O2$ formation, S-layer structure, and slpA gene expression. Whereas only smooth colonies grew in the presence of penicillin, rough and smooth colony types were observed in the control group. L. acidophilus ATCC 4356 was found to be hydrophobic under normal conditions, yet its hydrophobicity decreased in the presence of the antibiotic. No biofilm was produced by the bacterium, despite testing a variety of different culture conditions; however, treatment with penicillin G (0.015-0.06 mg/l) significantly decreased its production of $H_2_O_2$ formation and altered the S-layer protein structure and slpA gene expression. The S-protein expression decreased with 0.015 mg/l penicillin G, yet increased with 0.03 and 0.06 mg/l penicillin G. In addition, the slpA gene expression decreased in the presence of 0.015 mg/l of the antibiotic. In conclusion, penicillin G was able to alter the S-layer protein production, slpA gene expression, and certain physicochemical properties of Lactobacillus acidophilus ATCC 4356.

Purification, Bacteriolytic Action and Plasmid Isolation of Acidocin 4A Produced by Lactobacillus acidophilus GP4A (Lactobacillus acidophilus GP4A 박테리오신의 정제, Bacteriolytic 작용 및 생산 관련 Plasmid의 선별)

  • Han, Gyeong-Sik;Jeon, U-Min;Kim, Yeong-Hun;Kim, Se-Heon
    • Journal of Dairy Science and Biotechnology
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    • v.21 no.2
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    • pp.114-119
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    • 2003
  • Acidocin 4A produced by Lactobacillus acidophilus GP4A was purified to homogeneity by ammonium sulfate precipitation and sequential chromatographies containing Octyl sepharose CL-4B column, $C_{18}$ Sep-Pak Cartridge, $C_{18}$ RP HPLC and HPLC gel filtration. Tricine SDS-PACE resulted in a single band with estimated molecular mass of 4.1 kDa corresponding to the polypeptide weight marker. Electron microscopy of acidocin-treated indicator cells(L. delbrueckii subsp. lactis ATCC 4797) confirmed that acidocin 4A presented bacteriolytic effect, resulting in cell lysis. Curing trial using ethidium bromide (EtBr) was carried out to examine whether acidocin 4A determinant was encoded either by chromosome or on plasmid. The plasmid designated as pLA4A, being about 20 kb in size, was responsible for acidocin 4A production and immunity to host cells.

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