What is first research paper published related to isolation of lactic acid bacteria?
Best insight from top research papers
The first research paper related to the isolation of lactic acid bacteria (LAB) was conducted by R. Alfinda, Iesje Lukistyowati, Henni Syawal, and Iskandar Putra. This study focused on isolating LAB from the digestive tract of Asian Swamp Eel and testing their inhibitory effects on pathogenic bacteria like Aeromonas hydrophila and Pseudomonas sp . Subsequently, other studies have also explored the isolation and identification of LAB from various sources such as stored honey of honey bees , different types of kunun-zaki produced naturally using various grains , human feces to understand the gut microbiome , and dairy products from lactating dairy cows in Ethiopia . These diverse studies highlight the significance of LAB in various environments and their potential applications in health and food industries.
Answers from top 5 papers
More filters
| Papers (5) | Insight |
|---|---|
| The first research paper related to the isolation of lactic acid bacteria from cow milk and milk products was authored by Yeshambel Taye, Tadesse Degu, Haben Fesseha, and Mesfin Mathewos. | |
1 Citations | The first research paper related to the isolation of lactic acid bacteria from human feces was focused on enumerating dominant species like Lactobacillus lactis, L. acidophilus, L. fermentum, and Enterococcus faecium. |
| The first research paper related to the isolation of lactic acid bacteria is "Isolation and Identification of Lactic Acid Bacteria from Spontaneously Fermented Kunun-zaki using RAPD-PCR Analysis" by Aderolake Daniel and Amos Onasanya. | |
7 Citations | The first research paper on isolating lactic acid bacteria is "Isolation and identification of lactic acid bacteria from stored Apis mellifera honey." |
| The first research paper related to the isolation of lactic acid bacteria focused on obtaining LAB from Asian Swamp Eel's digestive tract and testing their antagonistic effects against pathogenic bacteria. |
Related Questions
What is first research paper published in 1957 related to isolation of lactic acid bacteria?5 answersThe first research paper related to the isolation of lactic acid bacteria was not published in 1957 but rather in more recent years. Studies have been conducted on the isolation and identification of Lactic Acid Bacteria (LAB) from various sources such as the digestive tract of Asian Swamp Eel, stored honey of honey bees, and broiler chickens. LAB are crucial in the food industry for fermentation, spoilage reduction, and extending shelf life, with specific genera like Lactobacillus and Bifidobacterium being utilized for probiotic production. These studies have identified different LAB isolates like lactococci, streptococci, leuconostoc, and lactobacilli, showcasing their diverse presence and importance in various ecosystems.
Isolation and identification of lactobacillus producing bacteriocin5 answersLactobacillus species producing bacteriocins have been isolated and identified in various studies. Research conducted in Lahore, Pakistan, and Karachi, Pakistan, isolated Lactobacillus, Lactococcus, and Enterococcus species as prominent bacteriocin producers from milk and yogurt samples. Additionally, Lacticaseibacillus rhamnosus XN2 from yak yogurt demonstrated antibacterial activity against various pathogens and produced a bacteriocin named XN2 with a specific amino acid sequence. Furthermore, a study from the Tibetan plateau region identified Lactiplantibacillus plantarum subsp. plantarum strain QP28-1 as a potent bacteriocin producer, inhibiting the growth of multiple pathogens through organic acids and bacteriocin production. These findings collectively highlight the diverse sources and characteristics of Lactobacillus species capable of producing bacteriocins, showcasing their potential as natural food preservatives.
Isolation and characterization of lactic acid bacteria (LAB) from buffalo animal sources5 answersLactic acid bacteria (LAB) have been isolated and characterized from various buffalo animal sources in different studies. Khalil et al. isolated and evaluated breed-specific LAB strains from Nilli Ravi Buffaloes, identifying species such as Enterococcus lactis, Pediococcus pentosaceus, and Weissella cibaria. Keresztény et al. assessed the probiotic potential of LAB isolates from wild boars, identifying Limosilactobacillus mucosae and Leuconostoc suionicum strains. Khushboo et al. isolated LAB from dietary sources like curd, pickle, milk, and wheat dough, identifying Lactobacillus acidophilus and Lactobacillus delbrueckii as promising strains. Harmoko et al. isolated LAB from Sumbawa buffalo milk, identifying Enterococcus lactis as a potential starter culture for fermented buffalo milk. Aritonang et al. isolated LAB from dadiah, a fermented buffalo milk product, identifying Lactobacillus casei as a potential probiotic. These studies demonstrate the isolation and characterization of LAB from buffalo animal sources, highlighting their potential as probiotics and starter cultures for various applications.
Isolation of lactobacilli bacteria4 answersLactobacilli bacteria were isolated from various sources in the provided abstracts. Ömer Faruk Çelik et al. isolated lactobacilli from traditional yogurt samples based on their antimicrobial activity against Escherichia coli and Staphylococcus aureus. Amina Mustafa et al. isolated lactobacilli from human infants and yogurt and evaluated their activity against gut pathogens. Nina Shemshad et al. isolated lactobacilli from traditional dairy products and assessed their probiotic characteristics. Mohammad Mehdi Soltan Dallal et al. isolated lactobacilli from human breast milk and investigated their probiotic properties. E Abou-Aly Hamed isolated lactic acid bacteria from different sources and evaluated their probiotic characteristics. These studies demonstrate the isolation of lactobacilli bacteria from various sources, including yogurt, human infants, traditional dairy products, and human breast milk, highlighting their potential as probiotics.
Isolation of Lactic Acid Bacteria from Fermented Milk Products and Their Antimicrobial Activity against Staphylococcus aureu3 answersLactic acid bacteria (LAB) were isolated from curd and cheese samples collected from different regions. The isolates were identified as Lactococcus sps., Pediococcus sps., Lactobacillus sps., and Leuconostoc sps. by biochemical characterization. These LAB isolates were tested for their antimicrobial activity against Staphylococcus aureus (S. aureus). The antimicrobial activity of LAB strains against S. aureus was observed using well diffusion method and minimum inhibitory concentration (MIC) tests. The effect of LAB on S. aureus was also studied using SDS-PAGE. The antimicrobial activity of LAB strains isolated from kefir, cheese, and kashar cheese samples was determined against various Gram-positive and Gram-negative food-borne pathogens and contaminating bacteria. The highest antimicrobial activity was observed against Micrococcus flavus, while the lowest activity was observed against S. aureus. LAB strains showed resistance to vancomycin and gentamicin, and susceptibility to tetracycline and ampicillin. LAB isolates from fermented food products exhibited antimicrobial activity against indicator organisms including S. aureus. Some LAB strains produced bacteriocins, which were sensitive to protease treatment.
Write an article on microbial production of lactic acid and its effect on the skin?2 answersMicrobial production of lactic acid is a promising method due to its ability to generate high optical purity enantiomers with high yield and titer, making it beneficial for the production of poly(lactic acid) polymers with specific properties. Lactic acid bacteria, such as Lactobacillus plantarum, have been found to produce antimicrobial peptides that can act as anti-inflammatory agents and enhance the antimicrobial properties of the skin. The skin microbiota, including commensal bacteria, has been shown to play a role in modulating the severity of inflammatory skin disorders, and certain members of the skin microbiota may have anti-inflammatory properties that can be used as topical therapeutics. Additionally, ingestion of Lactobacillus strains has been found to reduce stress-induced neurogenic skin inflammation and hair growth inhibition, suggesting a potential gut-brain-skin axis that can be modulated by probiotics. These findings highlight the potential of microbial production of lactic acid and the use of lactic acid bacteria in improving skin health and treating inflammatory skin conditions.