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Therapeutic Properties of Fermented Foods and Beverages
Published in Megh R. Goyal, Preeti Birwal, Durgesh Nandini Chauhan, Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders, 2023
The fermented milk and milk products are obtained by the inoculation and souring of milk using starter culture. Different microorganisms involving the group of lactic acid bacteria, Leuconostoc, probiotic bacteria and yeast are employed in the production of different types of fermented dairy products. Fermentation of milk results in change in appearance, flavor, texture and nutritional profile. However, the crucial role of starter culture lies in the production of bioactive peptides, essential amino acids, essential fatty acids, antioxidant molecules, anti-allergic and anti-hypertensive compounds. The examples of important local foods and beverages in India based on dairy are: dahi,28, 105, 163misto doi or payodhi or lal dahi or lal doi,28, 39, 121shrikhand or amarkhand, 49, 64, 72rabadi,45, 66Lassi or butter milk,101, 113chhach or majjige or matha,152chhurpi or chhursingba or chhur chirpen or chhurpupu,28, 144, 164chhu or sheden,28phuli,32, 144 and somar,28, 163.
Vancomycin
Published in M. Lindsay Grayson, Sara E. Cosgrove, Suzanne M. Crowe, M. Lindsay Grayson, William Hope, James S. McCarthy, John Mills, Johan W. Mouton, David L. Paterson, Kucers’ The Use of Antibiotics, 2017
Inge C. Gyssens, Natasha E. Holmes
Some uncommon Gram-positive organisms are intrinsically resistant to vancomycin (Colman and Efstratiou, 1987). These organisms, often confused with viridans streptococci, are collectively known as vancomycin-resistant lactic bacteria (Mackey et al., 1993). Leuconostoc spp. (Handwerger et al., 1990), Pediococcus spp. (Mastro et al., 1990), and some Lactobacillus spp. (Holliman and Bone, 1988) exhibit high-level vancomycin resistance (Huang et al., 2007). Alterations in the peptidoglycan precursor leading to reduced binding of vancomycin have been identified in Lactobacillus casei, Pediococcus pentosaceus, and Leuconostoc mesenteroides (Billot-Klein et al., 1994). In a study of 28 strains isolated from clinical specimens from Argentinian University Hospital, the MICs of penicillin for 67% of the Lactobacillus strains and 100% of the Leuconostoc spp. and Pediococcus spp. strains tested were in the 0.25–2 μg/ml range. Erythromycin was the most active antimicrobial overall (Vay et al., 2007). Salminen et al. (2006) tested 85 bacteremia isolates of Lactobacillus by E-test and disk diffusion; the vancomycin MICs for L. rhamnosus (n = 46), L. fermentum (n = 12), and L. casei (n = 12) were > 256 μg/ml. Most Lactobacillus isolates had low MICs of imipenem, piperacillin-tazobactam, erythromycin, and clindamycin, but they had variable susceptibility to penicillin and cephalosporins (Salminen et al., 2006). MICs of vancomycin for 473 taxonomically well-characterized isolates of lactic acid bacteria encompassing the genera Lactobacillus, Pediococcus, and Lactococcus were determined by Klare et al. (2007). Although erythromycin, clindamycin, and oxytetracycline possessed high antimicrobial activities, 17 Lactobacillus isolates were resistant to one or more of these antibiotics (Klare et al. 2007).
Lactic acid bacteria and bifidobacteria deliberately introduced into the agro-food chain do not significantly increase the antimicrobial resistance gene pool
Published in Gut Microbes, 2022
Vita Rozman, Petra Mohar Lorbeg, Primož Treven, Tomaž Accetto, Majda Golob, Irena Zdovc, Bojana Bogovič Matijašić
The distribution of MICs is shown in Supplementary Figure S1. In bifidobacteria, a bimodal distribution, indicative of acquired resistance,13 was observed for tetracycline, erythromycin, and clindamycin, whereas in lactococci it was also observed for aminoglycosides (gentamicin, kanamycin, streptomycin, neomycin). Leuconostoc isolates exhibited susceptibility to five groups of antimicrobials but showed presumed acquired resistance to kanamycin, neomycin, and clindamycin (Supplementary Table S1). On the other hand, a large proportion of pediococci displayed resistance to several antimicrobials with a unimodal distribution of MICs. Consistent with considerable evidence of acquired resistance in enterococci,10 bimodal or multimodal distributions of MICs were noted for each antimicrobial tested, with the exception of vancomycin. Surprisingly, resistance in Streptococcus thermophilus and Staphylococcus sp. was detected at a very low frequency (Supplementary Table S1).
Characterization of Bacteria in Nigerian Yogurt as Promising Alternative to Antibiotics in Gastrointestinal Infections
Published in Journal of Dietary Supplements, 2019
Anthony Opeyemi Ayeni, Werner Ruppitsch, Funmilola Abidemi Ayeni
Several authors have also reported isolation of Weissella, L. buchneri, and L. parabuchneri from yogurt as reported in this study. Ali (2011) found predominantly the genus Leuconostoc (partly reclassified presently into the genus Weissella), followed by Lactococcus while isolating LAB from yogurt. Lactobacilli are well represented in fermented milk, yogurt, and cheese as either natural or intentionally added microbiota (starter cultures); thus, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus brevis, and Lactobacillus buchneri, among others, were highlighted by Coppola et al. (2000) and Medina, Katz, Gonzalez, and Oliver (2001) as common members of the nonstarter LAB communities in dairy products. In addition, L. parabuchneri has been isolated from cheese, a fermented food product closely related to yogurt (Platt, Woodhall, & George, 2007).
Enzymatically synthesized exopolysaccharide of a probiotic strain Leuconostoc mesenteroides NTM048 shows adjuvant activity to promote IgA antibody responses
Published in Gut Microbes, 2021
Chiaki Matsuzaki, Yukari Nakashima, Ikuto Endo, Yusuke Tomabechi, Yasuki Higashimura, Saki Itonori, Koji Hosomi, Jun Kunisawa, Kenji Yamamoto, Keiko Hisa
The EPS producer, L. mesenteroides subsp. mesenteroides strain NTM048 isolated from fresh green pea and stored in our laboratory, was used for this study.23L. mesenteroides subsp. mesenteroides JCM6124 was obtained from the Japan Collection of Microorganisms (Saitama, Japan). Leuconostoc strains were grown in MRS broth (Becton, Dickinson and Co., Sparks, MD, USA) at 30°C in a stationary culture. E. coli strain BL21 (DE3) was cultivated in lysogeny broth (LB; Difco Laboratories, Detroit, MI, USA).