Lactobacillus
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Lactobacillus is a genus of bacteria that is a major part of the lactic acid bacteria group. They convert sugars into lactic acid. Lactobacillus inhabit mammalian mucosa and areas with rich carbohydrates. They are used as starter cultures in food production due to their ability to suppress pathogens. Lactobacillus have various applications in the pharmaceutical, food, and dairy industries including production of bacteriocins, lactic acid, and providing beneficial effects to the human microbiome and immunity.
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This document summarizes information about the bacteria Lactobacillus acidophilus:
1) L. acidophilus was discovered in the early 1900s by Austrian pediatrician Ernst Moro when he isolated it from the stomach of children.
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effects on humans and animals. The concept of probiotic bacteria is very old, and is
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fermentation and leavened bread fermented by yeasts fermentation.
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health benefit has also been long known. Hippocrates and other scientists in the early ages
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Starter culture and yogurt 2020.
it include a summary for stater culture (Def, types, application, factors) beside the fermented dairy products as yogurt including its manufacture . the lecture was presented 27.2.2020
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Microorganisms play an important role in food fermentation and preservation processes. They are used to produce various fermented foods through the production of organic acids and other inhibitory compounds. Common microbes used include lactic acid bacteria, yeasts and molds. Fermentation allows foods to be preserved while also improving their nutritional value and sensory qualities.
Microbiology :Lactobaciili and its impact in oral cavity
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This document discusses lactic acid fermentation of vegetables. It begins by explaining that vegetables naturally contain microflora that can be controlled through conditions like acidity or lack of nutrients. Lactic acid fermentation stabilizes this microflora. Starters are now used to initiate controlled fermentations. Many vegetables can undergo lactic acid fermentation including cabbage, carrots, cucumbers and olives. The process enhances quality and nutrition of the vegetables while restricting unwanted bacteria. Popular fermented vegetables from different regions like sauerkraut, kimchi and olives are then described in more detail.
Theory FM 9 (2023).ppt
This document discusses the scope and application of microbiology in the dairy field. It describes how microorganisms like bacteria, yeasts and molds are used in fermenting milk to produce foods like yogurt and cheese. Specific bacteria, including strains of Streptococcus, Lactococcus, Lactobacilli and others are commonly used as starter cultures to control fermentation and impart desired flavors. Enzymes are also discussed and used for processes like coagulating casein in milk for cheese production. Overall the document provides an overview of microbiology's role in the dairy industry through controlled use of microbes and enzymes.
Probiotics
This document discusses probiotics, including:
1. Common probiotic strains used are various Lactobacillus and Bifidobacterium species.
2. Probiotics must be live microorganisms, survive the GI tract, and exert beneficial effects on the host.
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4. Prebiotics are non-digestible foods that stimulate the growth of probiotic bacteria in the colon. Common prebiotics include fructooligosaccharides and galactooligosaccharides.
Latic acid bacteria as natural preservatives
This document discusses lactic acid bacteria (LAB) and their use as natural biopreservatives in food. LAB produce antimicrobial compounds that inhibit the growth of food spoilage bacteria and fungi. As starter cultures, LAB compete with and inhibit other microorganisms while converting sugars to lactic acid, lowering the pH and increasing the fermentation efficiency to preserve foods. Common LAB like those used in yogurt production are effective biopreservatives applied to various fermented foods.
Chapter 8 Microbes in Human Welfare
Lactic acid bacteria and other microbes play important roles in food production. Lactobacillus acidophilus, L. lactis, and Streptococcus lactis in yogurt and cheese help digest milk and produce beneficial compounds. Saccharomyces cerevisiae is used to produce bread, beer, wine and other alcoholic beverages through fermentation. Microbes also have many industrial uses including producing antibiotics, organic acids, amino acids, vitamins and other chemicals. They help treat wastewater and produce biofuels and enzymes.
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5. ECG in Medical Practice by ABM Abdullah, 4th edition
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Lactobacillus
- 1. PRESENTATION ON LACTOBACILLUS Submitted to Md. Mosiqur Rahman Senior lecturer & Coordinator Department of Pharmacy Submission Date:30/05/2017 Submitted by Md. Rakibul Islam ID.2016000300008 Btach:27 Sec: “A” Course Code:BPH-2013 Course Title: Pharmaceutical Microbiology
- 2. What is it? Lactobacillus is a genus of Gram-positive, facultative anaerobic or microaerophilic, rod- shaped, non-spore-forming bacteria.They are a major part of the lactic acid bacteria group (i.e. they convert sugars to lactic acid). In humans, they constitute a significant component of the microbiota at a number of body sites.
- 3. Taxonomy Kingdom-Monera Phylum: Firmicutes Class: Bacilli Order: Lactobacillales Family: Lactobacillaceae Genus: Lactobacillus The genus Lactobacillus currently contains over 180 species: L. acidophilus,L. algidus,L. amylolyticus, L. amylophilu,L. buchneri,L.catenaformis,L. ceti,L. coleohominis,L. collinoides,L. composti L. cory.
- 4. According to metabolism, Lactobacillus species can be divided into three groups: Obligately homofermentative (group I) including: L. acidophilus, L. delbrueckii, L. helveticus, L. salivarius Facultatively heterofermentative (group II) including: L. casei, L. curvatus, L. plantarum, L. sakei Obligately heterofermentative (group III) including: L. brevis, L. buchneri, L. fermentum, L. reuteri
- 5. Ecology They are natural habitants, rapidly colonising mammalian mucosal membranes such as oral cavity, intestine and vagina.
- 6. They are found where rich carbohydrate sources are available such as plants and materials of plant origin for example sewage and fermenting or spoiled food.
- 7. Application of Lactobacillus on Pharmaceutical Industry The Production of Bacteriocins Among the Gram positive (+) bacteria, the Lactic Acid Bacteria (LAB) have gained particular attention nowadays, due to the production of bacteriocins . The use of bacteriocins in food industry especially on dairy, egg, vegetable and meat products has been extensively investigated. Among the LAB bacteriocins Nisin A and its natural variant Nisin Z has been proven to be highly effective against microbial agents causing food poisoning and spoilage.
- 8. Application of Lactobacillus on Pharmaceutical Industry Production of Lactic acid Lactic acid or 2-hydroxypropanoic acid is an important chemical substance widely used in food industry and in pharmaceutical and cosmetics industry. Another modern application is the use of lactic acid as a monomer participating in the synthesis of biodegradable homopolymers and co- polymers, such as polylactide.
- 9. Application of Lactobacillus in the Contemporary Food industry Starter Cultures of Lactic Acid Bacteria (LAB) Nowadays, LAB are constantly used in the food process industry in the form of starter cultures . Lactobacillus are widely applied in the food industry as the acids they produce suppress pH below the growth range causing metabolic inhibition of most pathogenic bacteria.
- 10. Therapeutic uses Many studies have shown the beneficial effect of a healthy intestinal Lactobacillus-containing microflora. Their potential therapeutic roles include anti-inflammatory, anti- cancer, and boosting the immune system, among other benefits. As a result, Lactobacilli are often added to foods as a probiotic supplement. This product has been used for diarrhea and other stomach/intestinal problems. It has also been used for vaginal and urinary tract infections.
- 11. Application of Lactobacillus in Dairy Industry Lactic Acid Bacteria (LAB) especially Lactobacilli are responsible for the formation of the microflora of most dairy products especially of cheese and fermented milk.
- 12. Lactobacilli are important for flavour, colour and texture of dairy products through acidification due to lactic acid and of the metabolism of milk proteins. The most commonly used species in dairy products are L.casei, L.helveticus, L.rhamnosus, L.lactis, L.curvatus and L.plantarum
- 13. Application of Lactobacillus on Wine Industry Lactobacilli are also applied in wine industry both for grape and fruit wines, such as cider. The organic acids existing in wine which are mainly malic and tartaric acid can be easily metabolised by Lactobacilli. Malic acid is converted to lactic acid and carbon dioxide, this phenomenon is called malolactic fermentation which is extensively used for fruit wines maturation.
- 14. Application of Lactobacilli on non-beverage food products of plant origin Lactobacilli are applied in the fermentation of sauerkraut that is the product of fresh cabbage, pickles and olive fermentation.
- 15. Industrial Importance of Lactic Acid Lactic acid can be produced into large amounts, biotechnologically, through fermentation process performed by bacteria such Lactobacilli. The fermentation can be carried out in a variety of liquid or solid media. Usually, the product of fermentation is a racemic mixture conglomerate mixture of D (-) - and L (+) – isomers but there are also strains which produce optically pure forms of one of the stereoisomer’s.
- 16. pathogenicity Most are non-pathogenic but some species can cause dental caries, atopic dermatitis and endocarditis
- 17. References 1. Industrial Microbiology – Present and Dunn 2. Fundamental Principles of Bacteriology – Salle 3. medlineplus.gov 4. www.healthline.com 5. www.webmd.com 6. www.ncbi.nlm.nih.gov 7. prezi.com