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Journal of Agricultural Science and Technology(A) 2012年第5期2卷 709-715页

作者： Souhila Tabak Djamil Maghnia Ahmed Bensoltane Laboratory of Bioteehnology Department of Biology Faculty of Science University Ibn Khaldoun Tiaret 14000 Algeria Laboratory of Food and Industrial Microbiology Department of Biology Faculty of Science University of Senia Oran 31000Algeria

The lactic acid bacteria are used in fermentation and the bio conservation of food, because it produces organic acids and other antibacterial substances as the bacteriocin to inhibit certain pathogenic stocks. In order to demonstrate the inhibitory effect of these bacteria, we studied the antagonistic capacity of the two leavens of yoghourt （Streptococcus thermophilus and Lactobacillus bulgaricus） and Bifidobacterium bifidum with respect to Helicobacterpylori by the method of diffusion by discs. Their interactions led to the emergence of large zones of inhibition. Bifidobacterium bifidum led the greatest halo with a diameter of 0.8 cm by contribution to Lactobacillus bulgaricus （0.5 cm） and Streptococcus thermophilus （0.3 cm）. The additional tests were required to know the exact nature of the inhibitors. The results showed that the antibacterial peptides （bacteriocins） have a narrow spectrum of activity against the species pathogen compared to that caused by acidity.

关键词： lactic bacteria antibacterial substances H. pylori.

Molecular Characterization and Technological Properties of lactic Acid bacteria, Bacillus and Yeast of Probiotic Interest Isolated from Fermented Porridges

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Advances in Bioscience and Biotechnology 2022年第7期13卷 284-297页

作者： Boureima Kagambèga Namwin Siourimè Somda Hama Cissé Oumarou Zongo Yves Traoré Aly Savadogo Laboratoire de Biochimie et Immunologie Appliquées (LABIA) Université Joseph KI-ZERBO Ouagadougou Burkina Faso Centre National de la Recherche Scientifique et Technologique (CNRST)/IRSAT/Département Technologie Alimentaire (DTA)/Direction Régionale de l’Ouest Bobo-Dioulasso Burkina Faso Unité de Formation et de Recherche en Sciences et Techniques (UFR/ST) Université Thomas SANKARA Ouagadougou Burkina Faso

Cereal-based porridges are among fermented foods with a composite microbiota. The objective of this work is to characterize the microbiota of porridge. Samples of porridge were collected in Ouagadougou and analyzed according to standard methods in microbiology. The presumed strains obtained were characterized by polymerase chain reaction (PCR). Technological abilities were estimated by tests for resistance to acid pH, bile, antibiotics and antimicrobial, proteolytic and lipolytic activities. All presumptive Bacillus, lactic acid bacteria and yeast were characterized by PCR. Four (BC1a;BC9b;BC2a and BC1b) strains were confirmed to Bacillus by PCR, 6 strains to Lactobacillus and only to Saccharomyces cerevisiae. All strains were sensitive to two antibiotics gentamycin and imipenem. In contrast, all strains were resistant to oxacillin, amoxicillin-clavulanic acid, streptomycin, penicillin and ticarcillin. Strains tested were resistant to bile but in terms of pH this resistance was relative. Potential probiotic strains have been shown to be effective in inhibiting pathogens. Proteolytic and lipolytic activities were positive on all strains. The characterization of strains, although concerned with a non-exhaustive list of primers, has made it possible to confirm the strains that may be of good quality probiotics if a quantitative study is carried out on technological aptitudes.

关键词： Bacillus lactic bacteria Yeast Porridge Probiotic

Assessment of fish coproducts Sardina pilchardus as the source of lactic acid bacteria

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Journal of Coastal Life Medicine 2016年第8期4卷 589-591页

作者： Hamza Belkhodja Mohamed Allam Fatima Sahnouni Ouardia Boukhari Department of Biology Faculty of Sciences of Nature and LifeUniversity of MascaraMascaraAlgeria

Objective:To recover the waste(edges,heads and guts)of a species of pelagic fish Sardina pilchardus as a source of lactic ***:The microbiological control of the fish waste was carried ***,the fish waste was assessed as a source of bacteria of industrial interest among other lactic *** standard protocol for researches of these microorganisms was adopted which comprised enrichment,isolation,identification,purification and ***:The results of the microbiological control indicated the presence of some species as part of the normal flora of the *** physiological and biochemical characterization has presented 2 different groups of lactic bacteria:Lactobacillus fermentum and Lactobacillus ***:The assessment of fish waste can give us the opportunity to obtain different species of useful bacteria.

关键词： Fish Sardina pilchardus Waste lactic bacteria

Viability and Proteolytic Capacity of Lactobacillus bulgaricus 2772 and Lactobacillus rhamnosus GG during Cheese Ripening

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Journal of Biosciences and Medicines 2014年第3期2卷 7-12页

作者： L. G.Gonzalez-Olivares Z.L.Lopez-Cuellar J.Anorve-Morga M.J.Franco-Fernandez A.Castaneda-Ovando E.Contreras-Lopez J.Jaimez-Ordaz G.M.Rodriguez-Serrano Centro de InvestigacionesQuimicas Universidad Autonoma del Estado de HidalgoCarr.Pachuca-Tulancingo km.4.5PachucaHgo.C.P.42067Mexico Instituto de CienciasAgropecuarias Universidad Autonoma del Estado de HidalgoRancho Universitario Av.Universidad Km.1 Ex-Hda.deAquetzalpa AP 32TulancingoHgoMexico Departamento de Biotecnologia Universidad AutonomaMetropolitanaUnidadIztapalapaAP 55-355 Mexico D.F.Mexico

Nowadays, probiotics have been utilized as starter cultures in the elaboration of fermented dairy products such as cheese. The survival of probiotic microorganisms in this type of products is very important in order to have a beneficial effect after their consumption. In addition to this, milk proteins are considered an important source of bioactive peptides. These peptides have been identified in hydrolyzed products of milk proteins and dairy products such as cheese. In this study, the protective effect on the survival of Lactobacillus rhamnosus GG was determined in a cheese which was inoculated only with this probiotic microorganism, and in another cheese additionally inoculated with Lactobacillus bulgaricus 2772 (exopolysaccharide producer bacteria). The ripening of these cheeses took place for 28 days at two different temperatures (4°C and 14°C). The proteolytic?capacity was analyzed by measuring the concentration of free amino groups, through the trinitrobenzenesulfonic acid method (TNBS). The separation of peptides was carried out by polyacrylamide gel electrophoresis (SDS-PAGE) with 15% T. At the end of the study it was found that the population density was higher in the cheeses ripened at 14°C while at 4°C, it decreased. A?higher proteolytic activity at 14°C was also observed and it was determined by a higher concentration of free amino groups. Likewise, during the analysis of electrophoresis gels, a higher concentration of peptides smaller than 10 kDa was found in the samples of cheeses ripened at 14°C. These results increase the expectations to find peptides with a biological function.

关键词： Probiotics lactic bacteria Ripening Cheese Bioactive Peptides Proteolysis