Properties of acid ureases from Lactobacillus and Streptococcus strains.
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Abstract:
The acid ureases from 37 strains belonging to the genera Lactobacillus and Streptococcus were partially purified and characterized. The 37 acid ureases were classified into 6 different types according to their electrophoretic mobilities. The 6 different types of acid ureases, from 6 representative strains (4 species of Lactobacillus and 2 species of Streptococcus), were further characterized. The molecular sizes of the enzymes ranged from 140, 000 for Streptococcus salivarius to 350, 000 for Lactobacillus animalis. The isoelectric points were found to be 4.6 (Streptococcus mitior), 4.7 (Lactobacillus reuteri, Lactobacillus ruminis and Streptococcus salivarius) and 4.8 (Lactobacillus animalis and Lactobacillus fermentum). The optimum pHs ranged from 2.0 for Lactobacillus fermentum and Lactobacillus reuteri to 5.0 for Lactobacillus ruminis. The optimum temperatures ranged from 55°C for Lactobacillus animalis and Lactobacillus ruminis to 65°C for Lactobacillus fermentum, Lactobacillus reuteri and Streptococcus mitior. All 6 different acid ureases eliminated urea in alcoholic beverages that are generally acidic.Keywords:
Lactobacillus fermentum
Lactobacillus reuteri
Lactobacillus salivarius
Streptococcus salivarius
Lactobacillus brevis
Lactobacillus reuteri
Streptococcus salivarius
Lactobacillus salivarius
Aggregatibacter actinomycetemcomitans
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Introduction: The objective of this study was to characterize the lactobacilli from the human oral cavity as a potential source of probiotic strains. Methods: Samples were collected from four different locations within the oral cavity: surface of healthy tooth, oral mucous membrane, surface of tooth decay and deep tooth decay. On the basis of morphological and biochemical properties eight categories were formed and 26 isolates were selected for further characterization. The isolates were determined as Lactobacillus sp. using primers specific for 16S rDNA. Sequencing of 16S rDNA genes and repetitive sequence‐based polymerase chain reactions were used for determination to species and subspecies levels. Results: Predominant species were Lactobacillus fermentum , Lactobacillus plantarum , Lactobacillus salivarius and Lactobacillus paracasei subsp. paracasei , while Lactobacillus acidophilus , Lactobacillus cellobiosus , Lactobacillus delbrueckii subsp. lactis and Lactobacillus gasseri were also present. The isolates Lactobacillus salivarius BGHO1, Lactobacillus fermentum BGHO36 and BGHO64, Lactobacillus gasseri BGHO89 and Lactobacillus delbrueckii subsp. lactis BGHO99 exhibited antagonistic action on the growth of Staphylococcus aureus , Enterococcus faecalis , Micrococcus flavus , Salmonella enteritidis , Streptococcus pneumoniae and Streptococcus mutans , but not on growth of Candida albicans. Moreover, the isolates L. salivarius BGHO1 and L. gasseri BGHO89 were tolerant to low pH and high concentration of bile salts. Conclusion: Taken together, these findings imply that L. salivarius BGHO1 and L. gasseri BGHO89 might be subjects for additional investigation as potential probiotic strains.
Lactobacillus salivarius
Lactobacillus gasseri
Lactobacillus fermentum
Lactobacillus paracasei
Lactobacillus crispatus
Enterococcus faecalis
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Lactobacillus fermentum
Lactobacillus reuteri
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This study aimed to determine whether host-adapted lactobacilli exhibit superior survival during intestinal transit relative to nomadic and free-living organisms, and to characterize the impact of probiotic lactobacilli on autochthonous lactobacilli.Mixed cultures of Lactobacillus casei K9-1 and Lactobacillus fermentum K9-2, or reutericyclin producing Lactobacillus reuteri and its isogenic mutant were fed to piglets as freeze-dried culture, or as part of fermented feed. Lactobacilli in digesta and faecal samples were quantified by strain-specific quantitative PCR (qPCR), high-resolution-melting curve qPCR, and high-throughput sequencing of 16S rRNA gene sequence tags. The abundance of the host adapted L. reuteri in digesta and faeces was higher (P < 0·05) when compared to L. casei or L. fermentum. Feed fermentation or chemical acidification of feed reduced (P < 0·05) cell counts of Lactobacillus salivarius in colonic digesta. The reutericyclin producing L. reuteri TMW1.656 transiently reduced (P < 0·05) the faecal abundance of lactobacilli. However, the overall impact of probiotic intervention on autochthonous lactobacilli was minor.The vertebrate host-adapted L. reuteri survives better during intestinal transit of piglets compared to L. casei and L. fermentum.Ecology and lifestyle of Lactobacillus strains may be suitable criteria for selection of probiotic strains for use in swine production.
Lactobacillus fermentum
Lactobacillus reuteri
Lactobacillus casei
Lactobacillus salivarius
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Lactic acid bacteria (LAB) might offer opportunities as oral probiotics provided candidate strains persist in the mouth. After intake of a mixture of 69 LAB, strains of Lactobacillus fermentum and Lactobacillus salivarius were especially recovered. Coaggregation with other microbes is likely not a prerequisite for persistence since L. salivarius strongly coaggregated with typical oral cavity isolates, whereas L. fermentum failed to display this phenotype.
Lactobacillus fermentum
Lactobacillus salivarius
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A total of eight strains of Lactobacillus and two strains of Salmonella were isolated from free-range Malaysian chickens intestine. Evaluation based on in vitro studies included aggregation, co-aggregation, growth with bile salts, tolerance to acidic pH, and inhibitory activity were carried out. The isolated Lactobacillus were Lactobacillus fermentum IA, Lactobacillus fermentum IB, Lactobacillus fermentum IC, Lactobacillus fermentum ID, Lactobacillus salivarius subsp. salicinus IE, Lactobacillus salivarius subsp. salicinus IF, Lactobacillus salivarius subsp. salivarius IG, and Lactobacillus spp. IH. The corresponding isolated Salmonella were Salmonella spp. 3B21 and Salmonella spp. 1A12. The ability of aggregation and also tolerance to pH 2.5 are found in Lactobacillus fermentum ID, Lactobacillus salivarius subsp. salicinus IF, Lactobacillus salivarius subsp. salivarius IG, and Lactobacillus spp. IH. The isolate most resistance to 1% bile salts is Lactobacillus fermentum ID but observed to be weak in inhibitory activity against Salmonella spp. The best co-aggregation and strongest inhibitory activity against Salmonella spp. was observed in Lactobacillus salivarius subsp. salivarius IG. Despite being not so resistant in the presence of bile salts 0.5 and 1% (w/v), the lag time in the presence of bile salts 0.3% (w/v) of Lactobacillus salivarius subsp. salivarius IG and also for Lactobacillus spp. IH are the shortest. Based on good aggregation properties, the best co-aggregation, tolerance to acidic pH 2.5 and bile salts 0.3% (w/v) and strongest inhibitory activity against Salmonella spp., Lactobacillus salivarius subsp. salivarius IG comes out as the best candidate as probiotic for chicken.
Lactobacillus salivarius
Lactobacillus fermentum
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The acid ureases from 37 strains belonging to the genera Lactobacillus and Streptococcus were partially purified and characterized. The 37 acid ureases were classified into 6 different types according to their electrophoretic mobilities. The 6 different types of acid ureases, from 6 representative strains (4 species of Lactobacillus and 2 species of Streptococcus), were further characterized. The molecular sizes of the enzymes ranged from 140, 000 for Streptococcus salivarius to 350, 000 for Lactobacillus animalis. The isoelectric points were found to be 4.6 (Streptococcus mitior), 4.7 (Lactobacillus reuteri, Lactobacillus ruminis and Streptococcus salivarius) and 4.8 (Lactobacillus animalis and Lactobacillus fermentum). The optimum pHs ranged from 2.0 for Lactobacillus fermentum and Lactobacillus reuteri to 5.0 for Lactobacillus ruminis. The optimum temperatures ranged from 55°C for Lactobacillus animalis and Lactobacillus ruminis to 65°C for Lactobacillus fermentum, Lactobacillus reuteri and Streptococcus mitior. All 6 different acid ureases eliminated urea in alcoholic beverages that are generally acidic.
Lactobacillus fermentum
Lactobacillus reuteri
Lactobacillus salivarius
Streptococcus salivarius
Lactobacillus brevis
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Lactobacillus fermentum
Lactobacillus brevis
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The in vitro growth of Streptococcus mutans was completely inhibited by water-soluble extracts from cells of various intestinal lactic acid bacteria identified as Streptococcus faecium, Streptococcus equinus, Lactobacillus fermentum, and Lactobacillus salivarius. The growth inhibition was dependent on the concentrations of the extracts. In contrast, the extracts did not inhibit the growth of the major indigenous intestinal lactic acid bacteria isolated from humans. These lactic acid bacteria were not acutely toxic in mice.
Lactobacillus fermentum
Streptococcus salivarius
Lactobacillus salivarius
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سویههای پروبیوتیکی Lactobacillus قابلیت استفاده به عنوان نگهدارنده غذایی را دارند. پژوهش حاضر با هدف بررسی استفاده از Lactobacillus delbrueckii subsp. bulgaricus (PTCC 1737)، L. reuteri (PTCC 1655)، L. brevis CD0817 و ترکیب باکتریهای Lactobacillus روی کیفیت میکروبی فیله قزلآلای رنگینکمان در یخچال و انجماد انجام شد. تیمارها شامل فیلههای غوطهور شده در سوسپانسیون L. reuteri، L. brevis، L. delbrueckii و ترکیب آنها بودند. فیلههای غوطهور شده در اسید لاکتیک ۲ درصد و فیلههای بدون افزودنی به عنوان تیمارهای شاهد در نظر گرفته شدند. تیمارها به مدت ۵ روز در یخچال و شش ماه در انجماد نگهداری شدند. Staphylococcus aureus و Escherichia coli در تیمارهای آزمایشی و شاهد مشاهده نشدند.L. delbrueckii قادر به بقا تحت شرایط اتجماد نبود. تعداد Lactobacillusها در تیمارهای ترکیبی طی مدت زمان نگهداری در شرایط انجماد کاهش داشت (logCFU/g۳۴/۱). در L. brevis اسیدهای چرب اشباع ۹۱/۲۳ درصد و غیراشباع ۷۷ درصد و در تیمار L. reuteri اسیدهای چرب اشباع ۱۲/۲۷ درصد و غیراشباع ۸۸/۷۲ درصد بود (05/0P<). افزایش معنیدار در نسبت اسیدهای چرب غیراشباع به اشباع در L. brevis در مقایسه باL. reuteri و عدم تفاوت معنیدار در تعداد L. brevis طی مدت زمان نگهداری در دمای انجماد سبب شد که L. brevis به عنوان محافظ غذایی برای نگهداری فیله قزلآلای رنگینکمان پرورشی در یخچال و انجماد پیشنهاد شود.
Lactobacillus reuteri
Lactobacillus brevis
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