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PubMed1985

Growth of lactic acid bacteria in highly concentrated ultrafiltered skim milk retentates.

Buffer capacity of ultrafiltered skim milk retentates at various protein concentrations and growth of direct set, frozen concentrated lactic starter cultures in such retentates were studied. Maximum buffering occurred at approximately pH 5.1 to 5.3. An average .48% lactic acid concentration was required to reduce the pH of plain skim milk to 4.6 compared with 1.01% for skim milk retentates concentrated 2.3:1 and 1.14% for skim milk retentate concentrated 2.6:1. Skim milk retentates concentrated 4.3:1 and 5.8:1 were unable to attain pH 4.6 even when titratable acid was greater than 1.8%. Lactic acid required to reduce pH to 4.6 for the two lower concentrated retentates (2.3:1 and 2.6:1) were 1.85 and 2.45%. Time to attain pH 4.6 was a function of the bacterial cell concentration of the cultures and the total protein level of retentates. Starter organism growth was unaffected by high total solids or ash of retentates. Growth rate and lactose metabolism decreased markedly below pH 5.2 at which point bacterial population was 10(9) cfu/ml.

Animals↗
PubMed1998

Oat bran beta-gluco- and xylo-oligosaccharides as fermentative substrates for lactic acid bacteria.

The influence of oat bran oligosaccharides on carbohydrate utilization and fermentation end-products was studied with reference to three different lactic acid bacteria (LAB: Lactobacillus rhamnosus, Lactobacillus plantarum and Lactococcus lactis). The main results were that all three LAB utilized oat beta-gluco-oligosaccharides, while only L. plantarum utilized xylo-oligosaccharides. The main products of LAB metabolism were lactic acid, acetic acid, formic acid and ethanol. The results indicated that oat beta-gluco-oligosaccharides and xylo-oligosaccharides induce LAB to form the end-products of a typical mixed-acid fermentation. The formation of mixed-acid production from xylo-oligosaccharides was mainly due to the starvation of cells. This study indicates that oat bran oligosaccharides affect both qualitatively and quantitatively the fermentation end-products of LAB grown on these substrates. This should be taken into account when selecting strains for new fermented cereal based food products.

Acetic Acid↗
PubMed2004

Development of culture media containing spent yeast cells of Debaryomyces hansenii and corn steep liquor for lactic acid production with Lactobacillus rhamnosus.

To develop a cost-effective fermentation medium, biomass of Debaryomyces hansenii coming from xylitol production and corn steep liquor was evaluated for lactic acid production by Lactobacillus rhamnosus in glucose-containing media. Glucose consumption and lactic acid generation were followed using a variety of media made with different nutrient supplementation. Under selected conditions, media containing glucose, biomass of D. hansenii and corn steep liquor as unique components led to product yields similar to those obtained in a fully supplemented medium.

Biomass↗
PubMed2003

Kinetics analysis of growth and lactic acid production in pH-controlled batch cultures of Lactobacillus casei KH-1 using yeast extract/corn steep liquor/glucose medium.

This study was performed to determine the optimal conditions of yeast extract, corn steep liquor and glucose concentration for the growth and lactic acid production of Lactobacillus casei KH-1 and to assess the effect of these conditions using a response surface methodology. A Box-Behnken design was used as an experimental design for the allocation of treatment combination as 17 pH-controlled batch cultures. The growth and product parameters were estimated by Gombertz, Leudeking and Piret models from experimental data, and analyzed statistically with response surfaces. The effects of yeast extract, corn steep liquor and glucose were significant for the maximum specific growth rate, mu(max) and the maximum biomass concentration, X(ma). The interaction of corn steep liquor and glucose indicated that the positive or negative effect of glucose on mu(max) in corn steep liquor below or above 2.1% could be explained by the glucose-dependent availability of a nutrient on mu(max) Although the experiment was achieved in pH-controlled batch culture for L. casei KH-1, the growth- and non-growth-associated production rate parameters, a and b, were significant in the response surface model. The growth and lactic acid production of L. casei KH-1 were strongly affected by glucose and the importance of the media composition was demonstrated. The estimated optimal conditions of the growth and lactic acid production of L. casei KH-1 were 1.276% and 0.697% for yeast extract, 3.505% and 1.708% for corn steep liquor, and 2.390% and 2.215% for glucose, respectively.

Journal Article↗
PubMed2006

Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.

A sanitized cheese plant was swabbed for the presence of nonstarter lactic acid bacteria (NSLAB) biofilms. Swabs were analyzed to determine the sources and microorganisms responsible for contamination. In pilot plant experiments, cheese vats filled with standard cheese milk (lactose:protein = 1.47) and ultrafiltered cheese milk (lactose:protein = 1.23) were inoculated with Lactococcus lactis ssp. cremoris starter culture (8 log cfu/mL) with or without Lactobacillus curvatus or Pediococci acidilactici as adjunct cultures (2 log cfu/mL). Cheddar cheeses were aged at 7.2 or 10 degrees C for 168 d. The raw milk silo, ultrafiltration unit, cheddaring belt, and cheese tower had NSLAB biofilms ranging from 2 to 4 log cfu/100 cm2. The population of Lb. curvatus reached 8 log cfu/g, whereas P. acidilactici reached 7 log cfu/g of experimental Cheddar cheese in 14 d. Higher NSLAB counts were observed in the first 14 d of aging in cheese stored at 10 degrees C compared with that stored at 7.2 degrees C. However, microbial counts decreased more quickly in Cheddar cheeses aged at 10 degrees C compared with 7.2 degrees C after 28 d. In cheeses without specific adjunct cultures (Lb. curvatus or P. acidilactici), calcium lactate crystals were not observed within 168 d. However, crystals were observed after only 56 d in cheeses containing Lb. curvatus, which also had increased concentration of D(-)-lactic acid compared with control cheeses. Our research shows that low levels of contamination with certain NSLAB can result in calcium lactate crystals, regardless of lactose:protein ratio.

Animals↗
PubMed2002

Determination of lactic acid level in systemic liquids in children with progressive encephalopathies.

BACKGROUND: This article reports the results of research into the activities of lactic acid concentrations in the body fluids of children with progressive encephalopathies (PE) in comparison to patients with non-progressive encephalopathies (NPE) and those with non-progressive encephalopathies with concomitant epilepsy (NPEE). The study was designed to determine whether there is difference between the serum and CSF lactic acid concentrations in children with progressive encephalopathies (PE), static (non-progressive) encephalopathies (NPE) and non progressive encephalopathies with concomitant epilepsy (NPEE), and whether the clinical status correlates with the concentration of these biochemical markers in children with PE. MATERIAL/METHODS: The assessment involved 138 children of both sexes, whose age ranged between 8 months and 15 years, diagnosed and treated in the Neurology Department at the Pediatric Clinic of the Silesian Medical Academy in Katowice between 1995 and 1997. Lactate concentrations were determined in serum and cerebro-spinal fluid and analyzed statistically. RESULTS: The findings showed higher serum and CSF concentrations in children with PE than in patients who manifested non-progressive forms of encephalopathy. The degree of clinical symptom aggravation in PE children was likewise analyzed and compared to the values of lactate concentrations in body fluids; however, no correlation was found between these parameters. CONCLUSIONS: Children with progressive encephalopathies present higher lactate concentrations in serum and cerebrospinal fluid than patients with static (non-progressive) encephalopathy.

Adolescent↗
PubMed1985

Effects of catecholamines on lactic acid output during progressive working contractions.

Epinephrine and norepinephrine together (E + NE) and epinephrine (E) alone were infused intravenously in stepwise increasing doses during progressive isotonic tetanic contractions. The goal was to mimic, for in situ dog skeletal muscle, the concentrations of these catecholamines in the blood and the contractions during progressive exercise. The concentrations of lactate and O2 in arterial and muscle venous blood, the arterial plasma concentration of E and NE, PO2 in arterial and muscle venous blood, and the venous outflow were measured. The infusions caused a rise in plasma E and NE like those seen in progressive exercise. Compared with no-infusion controls, the E + NE infusions and the E alone infusion resulted in significant increases in maximal lactic acid output by the muscles during the contractions from 0.24 mumol X g-1 X min-1 in the controls to 0.44 and 0.54 mumol X g-1 X min-1 during E + NE and E alone infusions, respectively. The venous O2 concentrations and partial pressures were not reduced by the infusions. Both infusions resulted in a rise of arterial lactate concentration that could not be accounted for by the lactic acid output of the contracting muscles. The E alone infusions were associated with a rise in maximal O2 uptake during the contractions. Since the effects of the E + NE and E alone infusions were similar, it was suggested that E is more active than NE. It was suggested that E also increased lactic acid production in tissues other than the working muscles.

Animals↗
PubMed2000

Method of quantifying the loss of acidification activity of lactic acid starters during freezing and frozen storage.

We have developed a method to quantify the resistance to freezing and frozen storage of lactic acid starters, based on measuring the time necessary to reach the maximum acidification rate in milk (tm) using the Cinac system. Depending on the operating conditions, tm increased during the freezing step and storage. The loss of acidification activity during freezing was quantified by the difference (delta tm) between the tm values of the concentrated cell suspension before and after freezing. During storage at -20 degrees C, linear relationships between tm and the storage time were established. Their slope, k, allowed the quantitation of the decrease in acidification activity during 9-14 weeks of frozen storage. The method was applied to determine the resistance to freezing and frozen storage of four strains of lactic acid bacteria and to quantify the cryoprotective effect of glycerol.

Cryoprotective Agents↗
PubMed2005

[Partial sequence homology of FtsZ in phylogenetics analysis of lactic acid bacteria].

FtsZ is a structurally conserved protein, which is universal among the prokaryotes. It plays a key role in prokaryote cell division. A partial fragment of the ftsZ gene about 800bp in length was amplified and sequenced and a partial FtsZ protein phylogenetic tree for the lactic acid bacteria was constructed. By comparing the FtsZ phylogenetic tree with the 16S rDNA tree, it was shown that the two trees were similar in topology. Both trees revealed that Pediococcus spp. were closely related with L. casei group of Lactobacillus spp. , but less related with other lactic acid cocci such as Enterococcus and Streptococcus. The results also showed that the discriminative power of FtsZ was higher than that of 16S rDNA for either inter-species or inter-genus and could be a very useful tool in species identification of lactic acid bacteria.

Bacterial Proteins↗
PubMed1994

Effect of lactic acid bacteria on the intestinal production of lactate and short-chain fatty acids, and the absorption of lactose.

The characteristic fermentation pattern seen with specific saccharides in incubations with pure cultures of Lactobacillus acidophilus and Bifidobacterium bifidum disappeared when incubated in 16.7% fecal homogenate. The productions of lactate and short-chain fatty acids in mixed bacterial-fecal incubations were similar to productions in fecal homogenates without L acidophilus and B bifidum and were mainly associated with the specific mono-, di-, and polysaccharides added to the incubate. B bifidum was cultured from ileostomic contents in eight of nine ileostomists after oral administration (2.4 x 10(10) cells), but did not influence the concentrations and productions of DL-lactate and short-chain fatty acids in the ileostomic outputs and incubates. Large amounts of ingested lactic acid bacteria (4.2 x 10(10) cells) did not ameliorate lactose malabsorption measured by the breath-hydrogen test in 12 lactose malabsorbers. This study shows that ingested lactic acid bacteria are indeed present in the colon, but it does not support the theory that they change the pattern of colonic fermentation or the degree of intestinal lactose malabsorption.

Adult↗
PubMed1995

[Comparison of methods for the detection and enumeration of lactic acid bacteria in yogurt].

It is generally agreed that the population of lactic acid bacteria in yogurt must be not less than 10(6) ufc/g. Viability of the lactic flora until the end of shelf-life is affected for many factors, which has incidence in the recuperability of this microflora. MRS and LEE agar were selected for the total count of lactic bacteria, the M17 was used for the S salivarius ssp thermophilus and the RCA for L. delbrueckii ssp bulgaricus. Different methodologies were used for detection and enumeration of this bacteria: direct plate count; thermal treatment and recuperation of the injured cells in Soy Tripticase broth. The enumeration was done at time zero and 3 hours after the start of the fermentative process and during storage at 4, 12 and 21 days. The results shown an excellent recuperability of the lactic flora in the selected media and methods that were used: however the enumeration was significatively lower in the RCA agar. The counts in the LEE agar shown a better recuperability. The thermal treatment affected negatively the counts of lactic flora and the repair method shown better results in the yogurt sample during storage. pH and acidity were determined at the beginning and during the storage period. It was observed a pH decrease because of the lactic acid production at the end of shelf-life.

Food Microbiology↗
PubMed2001

Continuous lactic acid fermentation using a plastic composite support biofilm reactor.

An immobilized-cell biofilm reactor was used for the continuous production of lactic acid by Lactobacillus casei subsp. rhamnosus (ATCC 11443). At Iowa State University, a unique plastic composite support (PCS) that stimulates biofilm formation has been developed. The optimized PCS blend for Lactobacillus contains 50% (wt/wt) agricultural products [35% (wt/wt) ground soy hulls, 5% (wt/wt) soy flour, 5% (wt/wt) yeast extract, 5% (wt/wt) dried bovine albumin, and mineral salts] and 50% (wt/wt) polypropylene (PP) produced by high-temperature extrusion. The PCS tubes have a wall thickness of 3.5 mm, outer diameter of 10.5 mm, and were cut into 10-cm lengths. Six PCS tubes, three rows of two parallel tubes, were bound in a grid fashion to the agitator shaft of a 1.2-1 vessel for a New Brunswick Bioflo 3000 fermentor. PCS stimulates biofilm formation, supplies nutrients to attached and suspended cells, and increases lactic acid production. Biofilm thickness on the PCS tubes was controlled by the agitation speed. The PCS biofilm reactor and PP control reactor achieved optimal average production rates of 9.0 and 5.8 g l(-1) h(-1), respectively, at 0.4 h(-1) dilution rate and 125-rpm agitation with yields of approximately 70%.

Biofilms↗
PubMed1975

Long acting delivery systems for narcotic antagonists II: release rates of naltrexone from poly(lactic acid) composites.

Parallel in vitro and in vivo release rates of tritiated naltrexone from poly(lactic acid) composites were studied. The in vitro release of naltrexone was 67% of the dose over a 35-day test period, while the in vivo release was only 24% within 70 days. Apparently, an exchange of the tritium for the hydrogen of the body water takes place, indicating that urinary excretion radioactivity is not a reliable measure for estimating the naltrexone released. Naltrexone-poly(lactic acid) composites showed effective blocking action to morphine in rats (24 days), dogs (29 days), monkeys (20 days), and mice (21 days).

Animals↗
PubMed1975

[Effect of anemia on various reactions of the domestic swine due to physical exertion. 3. Changes in plasma glucose and lactic acid concentrations].

Six anaemic and six healthy pigs were exercised for ten minutes on a belt moving at 78 m/min. Initial blood glucose values in healthy pigs averaged 71.2 mg/100 ml, and they changed very little during and after exercise. Initial values were similar in anaemic pigs (70.7 mg/100 ml), but they increased continuously, during exercise, reaching a peak of 157.4 mg/100 ml one minute after the end of exercise. Blood lactic acid increased from 1152 to 2463 mmol/litre in healthy pigs during the first minute of exercise, and then fell gradually. In anaemic pigs it increased from 1652 to 8478 mmol/l during the ten minutes of exercise, and then fell gradually. Correlations between lactic acid and haemoglobin content, between rectal temperature and Hb, and between lactic acid and changes in rectal temperature were discussed.

Anemia↗
PubMed1980

Effect of dichloroacetate on plasma lactic acid in exercising dogs.

Dichloroacetate sodium (DCA) has been shown to reduce circulating levels of lactic acid (LA) under a variety of experimental and clinical conditions. We have examined the effect of DCA on the lactacidemia of exercise in treadmill-exercised dogs. One group of animals (n = 8) was tested at light, moderate, and heavy exercise work loads. Plasma LA, 19 +/- 2mg/dl at rest, increased to 26 +/- 4, 38 +/- 5, and 52 +/- 6 mg/dl during the three workloads, respectively. In the same animals, when identical treadmill tests were conducted after DCA (100 mg/kg, iv), the rise in LA was significantly attenuated. Lactic acid values were 11 +/- 2 mg/dl at rest after DCA and 15 +/- 2, 20 +/- 4, and 23 +/- 3 mg/dl for the light, moderate, and heavy workloads, respectively. Another group of dogs (n = 6) performed prolonged moderate exercise. Under untreated conditions, LA increased from 24 +/- 1 mg/dl at rest, to 41 +/- 6 mg/dl at 10 min, and 50 +/- 5 mg/dl at 50 min. During repeat tests, DCA was given at 12 min when LA was 30 +/- 6 mg/dl. At 50 min, LA was 18 +/- 3 mg/dl or 60% lower than that observed during the untreated run. Because DCA has been shown to increase pyruvate dehydrogenase enzyme activity, these data suggest that this enzyme may be an important factor in LA metabolism during exercise.

Acetates↗
PubMed1996

Application of antimicrobial-producing lactic acid bacteria to control pathogens in ready-to-use vegetables.

Five psychrotrophic strains of lactic acid bacteria (Lactobacillus casei, Lact. plantarum and Pediococcus spp.) were isolated from 22 samples of commercial salads. These strains were shown to inhibit Aeromonas hydrophila, Listeria monocytogenes, Salmonella typhimurium and Staphylococcus aureus on MRS agar, in salads and in juice prepared from vegetable salads. Lactobacillus casei IMPCLC34 was most effective in reducing total mesophilic bacteria and the coliform group; Aer. hydrophila, Salm. typhimurium and Staph. aureus disappeared after 6 d of storage, while the counts for L. monocytogenes remained constant. The potential application of antimicrobial-producing lactic acid bacteria as biopreservatives of ready-to-use vegetables is suggested.

Antibiosis↗
PubMed1999

Proinflammatory cytokine and nitric oxide induction in murine macrophages by cell wall and cytoplasmic extracts of lactic acid bacteria.

Cells from a number of bacterial genera have been shown to possess mitogenic and polyclonal activating properties when cultured with cells of the immune system. Based on previously reported health immune-enhancing effects of fermented dairy products, we tested the potentiating effects of representative lactic acid bacteria and their extracts on leukocyte function. Specifically, the effects of in vitro exposure to heat-killed cells of Bifidobacterium, Lactobacillus acidophilus, L. bulgaricus, L. casei, L. gasseri, L. helveticus, L. reuteri, and Streptococcus thermophilus, their cell walls, and their cytoplasmic extracts on proliferation as well as cytokine and nitric oxide (NO) production were examined in the RAW 264.7 macrophage cell line. A similar strategy was applied to murine cultures composed of peritoneal, spleen, and Peyer's patch cells. Both the cell wall and cytoplasmic fractions of lactic acid bacteria were able to stimulate cloned macrophages to produce significant amounts of tumor necrosis factor-alpha, (interleukin) IL-6, and NO. Pronounced enhancement of IL-6 production by peritoneal cells was observed when cultured with those extracts, whereas, effects were not noted in spleen and Peyer's patch cell cultures from mice. Based on the results, it appears that, as a group, the lactic acid bacteria were capable of stimulating macrophages and possibly other immune cells to produce cytokines and NO, and both their cell walls and cytoplasm contributed to these capacities.

Animals↗