Probiotic Bacteria from Pollen: Selection, Characterization and in Vitro Inhibition of Helicobacter Pylori
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Impact Des Paramètres De Fabrication Des Légumes Fermentés Sur Leur
Impact des paramètres de fabrication des légumes fermentés sur leur composition microbiologique : Caractérisation par approche culture-dépendante des populations de micro-organismes dans divers légumes fermentés Olivier Picard To cite this version: Olivier Picard. Impact des paramètres de fabrication des légumes fermentés sur leur composition mi- crobiologique : Caractérisation par approche culture-dépendante des populations de micro-organismes dans divers légumes fermentés. Alimentation et Nutrition. 2020. hal-02926803 HAL Id: hal-02926803 https://hal.inrae.fr/hal-02926803 Submitted on 1 Sep 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Distributed under a Creative Commons Attribution - NonCommercial - NoDerivatives| 4.0 International License UNIVERSITE DE RENNES I (U.F.R. Sciences de la Vie et de l'Environnement) UNIVERSITE DE BRETAGNE OCCIDENTALE (U.F.R. des Sciences &Techniques) MASTER SCIENCES, TECHNOLOGIES, SANTE Mention MICROBIOLOGIE Parcours Microbiologie Fondamentale et Appliquée Année 2019-2020 Impact des paramètres de fabrication des légumes fermentés sur leur composition microbiologique : Caractérisation par approche culture-dépendante des populations de micro-organismes dans divers légumes fermentés Mémoire présenté le 15 Juin 2020 Par Olivier Picard Stage effectué au Laboratoire de l’Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement, 65 rue de St-Brieuc, 35000 Rennes Sous la direction de Anne Thierry et Marie-Noelle Madec UNIVERSITE DE RENNES I (U.F.R. -
Bibliography
Bibliography Abella, C.A., X.P. Cristina, A. Martinez, I. Pibernat and X. Vila. 1998. on moderate concentrations of acetate: production of single cells. Two new motile phototrophic consortia: "Chlorochromatium lunatum" Appl. Microbiol. Biotechnol. 35: 686-689. and "Pelochromatium selenoides". Arch. Microbiol. 169: 452-459. Ahring, B.K, P. Westermann and RA. Mah. 1991b. Hydrogen inhibition Abella, C.A and LJ. Garcia-Gil. 1992. Microbial ecology of planktonic of acetate metabolism and kinetics of hydrogen consumption by Me filamentous phototrophic bacteria in holomictic freshwater lakes. Hy thanosarcina thermophila TM-I. Arch. Microbiol. 157: 38-42. drobiologia 243-244: 79-86. Ainsworth, G.C. and P.H.A Sheath. 1962. Microbial Classification: Ap Acca, M., M. Bocchetta, E. Ceccarelli, R Creti, KO. Stetter and P. Cam pendix I. Symp. Soc. Gen. Microbiol. 12: 456-463. marano. 1994. Updating mass and composition of archaeal and bac Alam, M. and D. Oesterhelt. 1984. Morphology, function and isolation terial ribosomes. Archaeal-like features of ribosomes from the deep of halobacterial flagella. ]. Mol. Biol. 176: 459-476. branching bacterium Aquifex pyrophilus. Syst. Appl. Microbiol. 16: 629- Albertano, P. and L. Kovacik. 1994. Is the genus LeptolynglYya (Cyano 637. phyte) a homogeneous taxon? Arch. Hydrobiol. Suppl. 105: 37-51. Achenbach-Richter, L., R Gupta, KO. Stetter and C.R Woese. 1987. Were Aldrich, H.C., D.B. Beimborn and P. Schönheit. 1987. Creation of arti the original eubacteria thermophiles? Syst. Appl. Microbiol. 9: 34- factual internal membranes during fixation of Methanobacterium ther 39. moautotrophicum. Can.]. Microbiol. 33: 844-849. Adams, D.G., D. Ashworth and B. -
Insights Into 6S RNA in Lactic Acid Bacteria (LAB) Pablo Gabriel Cataldo1,Paulklemm2, Marietta Thüring2, Lucila Saavedra1, Elvira Maria Hebert1, Roland K
Cataldo et al. BMC Genomic Data (2021) 22:29 BMC Genomic Data https://doi.org/10.1186/s12863-021-00983-2 RESEARCH ARTICLE Open Access Insights into 6S RNA in lactic acid bacteria (LAB) Pablo Gabriel Cataldo1,PaulKlemm2, Marietta Thüring2, Lucila Saavedra1, Elvira Maria Hebert1, Roland K. Hartmann2 and Marcus Lechner2,3* Abstract Background: 6S RNA is a regulator of cellular transcription that tunes the metabolism of cells. This small non-coding RNA is found in nearly all bacteria and among the most abundant transcripts. Lactic acid bacteria (LAB) constitute a group of microorganisms with strong biotechnological relevance, often exploited as starter cultures for industrial products through fermentation. Some strains are used as probiotics while others represent potential pathogens. Occasional reports of 6S RNA within this group already indicate striking metabolic implications. A conceivable idea is that LAB with 6S RNA defects may metabolize nutrients faster, as inferred from studies of Echerichia coli.Thismay accelerate fermentation processes with the potential to reduce production costs. Similarly, elevated levels of secondary metabolites might be produced. Evidence for this possibility comes from preliminary findings regarding the production of surfactin in Bacillus subtilis, which has functions similar to those of bacteriocins. The prerequisite for its potential biotechnological utility is a general characterization of 6S RNA in LAB. Results: We provide a genomic annotation of 6S RNA throughout the Lactobacillales order. It laid the foundation for a bioinformatic characterization of common 6S RNA features. This covers secondary structures, synteny, phylogeny, and product RNA start sites. The canonical 6S RNA structure is formed by a central bulge flanked by helical arms and a template site for product RNA synthesis. -
Occurrence and Proliferation of Antibiotics and Antibiotic Resistance in Wastewater Treatment Plants
UNLV Theses, Dissertations, Professional Papers, and Capstones December 2016 Occurrence and Proliferation of Antibiotics and Antibiotic Resistance in Wastewater Treatment Plants Majid Neyestani University of Nevada, Las Vegas Follow this and additional works at: https://digitalscholarship.unlv.edu/thesesdissertations Part of the Civil Engineering Commons, and the Environmental Engineering Commons Repository Citation Neyestani, Majid, "Occurrence and Proliferation of Antibiotics and Antibiotic Resistance in Wastewater Treatment Plants" (2016). UNLV Theses, Dissertations, Professional Papers, and Capstones. 2889. http://dx.doi.org/10.34917/10083194 This Dissertation is protected by copyright and/or related rights. It has been brought to you by Digital Scholarship@UNLV with permission from the rights-holder(s). You are free to use this Dissertation in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s) directly, unless additional rights are indicated by a Creative Commons license in the record and/or on the work itself. This Dissertation has been accepted for inclusion in UNLV Theses, Dissertations, Professional Papers, and Capstones by an authorized administrator of Digital Scholarship@UNLV. For more information, please contact [email protected]. OCCURRENCE AND PROLIFERATION OF ANTIBIOTICS AND ANTIBIOTIC RESISTANCE IN WASTEWATER TREATMENT PLANTS By Majid Neyestani Bachelor of Science in Engineering – Civil Engineering University of Qom 2010 Master of Science in Engineering – Civil and Environmental Engineering Isfahan University of Technology 2012 A dissertation submitted in partial fulfillment of the requirements for the Doctor of Philosophy – Civil and Environmental Engineering Department of Civil and Environmental Engineering and Construction Howard R. -
Contents Topic 1. Introduction to Microbiology. the Subject and Tasks
Contents Topic 1. Introduction to microbiology. The subject and tasks of microbiology. A short historical essay………………………………………………………………5 Topic 2. Systematics and nomenclature of microorganisms……………………. 10 Topic 3. General characteristics of prokaryotic cells. Gram’s method ………...45 Topic 4. Principles of health protection and safety rules in the microbiological laboratory. Design, equipment, and working regimen of a microbiological laboratory………………………………………………………………………….162 Topic 5. Physiology of bacteria, fungi, viruses, mycoplasmas, rickettsia……...185 TOPIC 1. INTRODUCTION TO MICROBIOLOGY. THE SUBJECT AND TASKS OF MICROBIOLOGY. A SHORT HISTORICAL ESSAY. Contents 1. Subject, tasks and achievements of modern microbiology. 2. The role of microorganisms in human life. 3. Differentiation of microbiology in the industry. 4. Communication of microbiology with other sciences. 5. Periods in the development of microbiology. 6. The contribution of domestic scientists in the development of microbiology. 7. The value of microbiology in the system of training veterinarians. 8. Methods of studying microorganisms. Microbiology is a science, which study most shallow living creatures - microorganisms. Before inventing of microscope humanity was in dark about their existence. But during the centuries people could make use of processes vital activity of microbes for its needs. They could prepare a koumiss, alcohol, wine, vinegar, bread, and other products. During many centuries the nature of fermentations remained incomprehensible. Microbiology learns morphology, physiology, genetics and microorganisms systematization, their ecology and the other life forms. Specific Classes of Microorganisms Algae Protozoa Fungi (yeasts and molds) Bacteria Rickettsiae Viruses Prions The Microorganisms are extraordinarily widely spread in nature. They literally ubiquitous forward us from birth to our death. Daily, hourly we eat up thousands and thousands of microbes together with air, water, food. -
Biology of Microorganisms on Grapes, in Must and in Wine
Biology of Microorganisms on Grapes, in Must and in Wine Bearbeitet von Helmut König, Gottfried Unden, Jürgen Fröhlich 1. Auflage 2009. Buch. xviii, 522 S. Hardcover ISBN 978 3 540 85462 3 Format (B x L): 15,5 x 23,5 cm Gewicht: 1063 g Weitere Fachgebiete > Technik > Biotechnologie Zu Inhaltsverzeichnis schnell und portofrei erhältlich bei Die Online-Fachbuchhandlung beck-shop.de ist spezialisiert auf Fachbücher, insbesondere Recht, Steuern und Wirtschaft. Im Sortiment finden Sie alle Medien (Bücher, Zeitschriften, CDs, eBooks, etc.) aller Verlage. Ergänzt wird das Programm durch Services wie Neuerscheinungsdienst oder Zusammenstellungen von Büchern zu Sonderpreisen. Der Shop führt mehr als 8 Millionen Produkte. Chapter 1 Lactic Acid Bacteria Helmut König and Jürgen Fröhlich 1.1 Introduction In 1873, ten years after L. Pasteur studied lactic acid fermentation (between 1857 and 1863), the first pure culture of a lactic acid bacterium (LAB) (“Bacterium lactis”) was obtained by J. Lister. Starter cultures for cheese and sour milk pro- duction were introduced in 1890, while fermented food has been used by man for more than 5,000 years (Schlegel 1999; Stiles and Holzapfel 1997). The first monograph by S. Orla-Jensen appeared in 1919. A typical lactic acid bacterium grown under standard conditions (nonlimiting glucose concentration, growth fac- tors and oxygen limitation) is gram-positive, nonsporing, catalase negative in the absence of porphorinoids, aerotolerant, acid tolerant, organotrophic, and a strictly fermentative rod or coccus, producing lactic acid as a major end product. It lacks cytochromes and is unable to synthesize porphyrins. Its features can vary under certain conditions. Catalase and cytochromes may be formed in the presence of hemes and lactic acid can be further metabolized, resulting in lower lactic acid concentrations. -
Molecular Characterization and Population Dynamics of Lactic Acid Bacteria During the Fermentation of Sorghum
Molecular characterization and population dynamics of lactic acid bacteria during the fermentation of sorghum by EVELYN MADOROBA Submitted in partial fulfilment of the requirements for the degree of Philosophiae Doctor in the Faculty of Natural and Agricultural Sciences University of Pretoria Pretoria March 2009 © University of Pretoria TABLE OF CONTENTS DECLARATION…………….………...………………………………….…….………......iii ACKNOWLEDGEMENTS…………………………………………….……..……………iv DEDICATION………………………………………………………………………………v SUMMARY………………………………………………………………………………….vi LIST OF FIGURES………………………………………………………………………...viii LIST OF TABLES…………………………………………………………………………..ix LIST OF ABBREVIATIONS………………………………………………………………x RESEARCH COMMUNICATIONS……………………………………………………....xii CHAPTER ONE…………………………………………………………………………….1 LITERATURE REVIEW CHAPTER TWO……………………………………………………………………………55 POLYPHASIC TAXONOMIC CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM SPONTANEOUS SORGHUM FERMENTATIONS USED TO PRODUCE TING, A TRADITIONAL SOUTH AFRICAN FOOD CHAPTER THREE…………………………………………………………………………70 DIVERSITY AND DYNAMICS OF BACTERIAL POPULATIONS DURING SPONATNEOUS FERMENTATIONS USED TO PRODUCE TING, A SOUTH AFRICAN FOOD CHAPTER FOUR………………………………………………………………………….103 USE OF STARTER CULTURES OF LACTIC ACID BACTERIA IN THE PRODUCTION OF TING, A SOUTH AFRICAN FERMENTED FOOD CHAPTER FIVE………………………………………………………………………..….139 GENERAL DISCUSSION AND CONCLUSIONS APPENDICES……………………………………………………………………………...143 ii DECLARATION I declare that the thesis, which I hereby submit for the degree, Philosophiae Doctor (Microbiology) -
Complete Genome Sequence of Weissella Hellenica 0916-4-2 and Its Comparative Genomic Analysis
fmicb-10-01619 July 22, 2019 Time: 17:19 # 1 ORIGINAL RESEARCH published: 24 July 2019 doi: 10.3389/fmicb.2019.01619 Complete Genome Sequence of Weissella hellenica 0916-4-2 and Its Comparative Genomic Analysis Suresh Panthee1, Atmika Paudel1, Jochen Blom2, Hiroshi Hamamoto1 and Kazuhisa Sekimizu1,3* 1 Institute of Medical Mycology, Teikyo University, Hachioji, Japan, 2 Bioinformatics and Systems Biology, Justus-Liebig-University Giessen, Giessen, Germany, 3 Genome Pharmaceuticals Institute, Bunkyo-ku,N Japan Weissella genus from Leuconostocaceae family forms a group of Gram-positive lactic acid bacteria (LAB) that mostly reside in fermented foods and some have been isolated from the environment and vertebrates including humans. Currently there are Edited by: 23 recognized species, 16 complete and 37 draft genome assemblies for this genus. Daniel Yero, Autonomous University of Barcelona, Weissella hellenica has been found in various sources and is characterized by their Spain probiotic and bacteriocinogenic properties. Despite its widespread importance, little Reviewed by: attention has been paid to genomic characterization of this species with the availability Andrew Charles Doxey, University of Waterloo, Canada of draft assembly of two species in the public database so far. In this manuscript, Valerie Diane Valeriano, we identified W. hellenica 0916-4-2 from fermented kimchi and completed its genome Umeå University, Sweden sequence. Comparative genomic analysis identified 88 core genes that had interspecies *Correspondence: mean amino acid identity of more than 65%. Whole genome phylogenetic analysis Kazuhisa Sekimizu [email protected] showed that three W. hellenica strains clustered together and the strain 0916-4-2 was close to strain WiKim14. -
Identificação E Caracterização De Bactérias Do Ácido Láctico Isoladas De Um Produto Cárneo Fermentado Tradicional E Do Ambiente Fabril
UNIVERSIDADE TÉCNICA DE LISBOA Faculdade de Medicina Veterinária IDENTIFICAÇÃO E CARACTERIZAÇÃO DE BACTÉRIAS DO ÁCIDO LÁCTICO ISOLADAS DE UM PRODUTO CÁRNEO FERMENTADO TRADICIONAL E DO AMBIENTE FABRIL SÍLVIA MARIA LOURENÇO GONÇALVES CONSTITUIÇÃO DO JÚRI ORIENTADOR Doutor António Salvador Ferreira Henriques Barreto Doutora Maria João dos Ramos Doutor Luís Avelino Silva Coutinho Patarata Fraqueza Doutora Maria João dos Ramos Fraqueza 2009 LISBOA UNIVERSIDADE TÉCNICA DE LISBOA Faculdade de Medicina Veterinária IDENTIFICAÇÃO E CARACTERIZAÇÃO DE BACTÉRIAS DO ÁCIDO LÁCTICO ISOLADAS DE UM PRODUTO CÁRNEO FERMENTADO TRADICIONAL E DO AMBIENTE FABRIL SÍLVIA MARIA LOURENÇO GONÇALVES DISSERTAÇÃO DE MESTRADO EM SEGURANÇA ALIMENTAR CONSTITUIÇÃO DO JÚRI ORIENTADOR Doutor António Salvador Ferreira Henriques Barreto Doutora Maria João dos Ramos Doutor Luís Avelino Silva Coutinho Patarata Fraqueza Doutora Maria João dos Ramos Fraqueza 2009 LISBOA DEDICATÓRIA A todos os que sempre confiaram no meu empenho e me apoiam incondicionalmente. ii AGRADECIMENTOS À Prof. Dra. Mª João Fraqueza, pela ajuda e orientação deste trabalho, À equipa técnica do Laboratório de Tecnologia da FMV- UTL, Lisboa, pela presença incansável nos momentos em que precisei de ajuda, À equipa técnica do LAM- IAP SAS, Košice, Eslováquia, pelo empenho na transferência de conhecimentos, Às equipas técnicas dos Núcleos de Nutrição e de Bioquímica da FMV- UTL, Lisboa, pela disponibilidade demonstrada, À minha família e ao Ricardo, pelo apoio incondicional e fortalecedor, A todos os que de forma directa ou indirecta contribuíram para que este trabalho se tornasse uma realidade. iii IDENTIFICAÇÃO E CARACTERIZAÇÃO DE BACTÉRIAS DO ÁCIDO LÁCTICO ISOLADAS DE UM PRODUTO CÁRNEO FERMENTADO TRADICIONAL E DO AMBIENTE FABRIL RESUMO: Trinta e seis estirpes das espécies L. -
Lactic Acid Bacteria
Biology of Microorganisms on Grapes, in Must and in Wine Helmut König • Gottfried Unden Jürgen Fröhlich Editors Biology of Microorganisms on Grapes, in Must and in Wine Editors: Professor Dr. Helmut König Professor Dr. Gottfried Unden Institute of Microbiology Institute of Microbiology and Wine Research and Wine Research Johannes Gutenberg-University Johannes Gutenberg-University Becherweg 15 Becherweg 15 55099 Mainz 55099 Mainz Germany Germany [email protected] [email protected] Dr. Jürgen Fröhlich Institute of Microbiology and Wine Research Johannes Gutenberg-University Becherweg 15 55099 Mainz Germany [email protected] Cover illustration top: Sporangiophore with sporangia from Plasmopara viticola; Low-Temperature- Scanning-Electron-Microscopy (H.-H. Kassemeyer, State Institute for Viticulture and Oenology, Freiburg; S. Boso and M. Düggelin, University of Basel); below: Microscope image of a mixture of Dekkera/Brettanomyces yeast species (Christoph Röder, Institute of Microbiology and Wine Research, University of Mainz) ISBN: 978-3-540-85462-3 e-ISBN: 978-3-540-85463-0 DOI: 10.1007/978-3-540-85463-0 Library of Congress Control Number: 2008933506 © 2009 Springer-Verlag Berlin Heidelberg This work is subject to copyright. All rights are reserved, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilm or in any other way, and storage in data banks. Duplication of this publication or parts thereof is permitted only under the provisions of the German Copyright Law of September 9, 1965, in its current version, and permission for use must always be obtained from Springer. Violations are liable for prosecution under the German Copyright Law. -
Caractérisation Biochimique Et Moléculaire Des Souches De Bact
Recherche de mol´eculesbioactives d'origine microbienne : caract´erisationbiochimique et mol´eculairedes souches de bact´eriesisol´eesdu Soumbala, du Bikalga et de certains yaourts consomm´esau Burkina Faso, productrices de bact´eriocines Essodolom Taale To cite this version: Essodolom Taale. Recherche de mol´eculesbioactives d'origine microbienne : caract´erisation biochimique et mol´eculairedes souches de bact´eriesisol´eesdu Soumbala, du Bikalga et de cer- tains yaourts consomm´esau Burkina Faso, productrices de bact´eriocines. Biologie mol´eculaire. Universit´eOuaga I Pr Joseph KI-ZERBO, 2016. Fran¸cais. <tel-01290941> HAL Id: tel-01290941 https://hal.archives-ouvertes.fr/tel-01290941 Submitted on 19 Mar 2016 HAL is a multi-disciplinary open access L'archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destin´eeau d´ep^otet `ala diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publi´esou non, lished or not. The documents may come from ´emanant des ´etablissements d'enseignement et de teaching and research institutions in France or recherche fran¸caisou ´etrangers,des laboratoires abroad, or from public or private research centers. publics ou priv´es. UNIVERSITÉ OUAGA I PR JOSEPH KI-ZERBO ……………… École Doctorale Sciences et Technologie ……………… Laboratoire : Centre de Recherche en Sciences Biologiques, Alimentaires et Nutritionnelles (CRSBAN) N° d’ordre…………./ THÈSE UNIQUE Présentée par Essodolom TAALE Pour obtenir le grade de Docteur de l’Université -
Potencial Biotecnológico De Bacterias Lácticas Aisladas De Productos Fermentados De Latinoamérica Y Su Aplicación En Alimentos Funcionales
Potencial biotecnológico de bacterias lácticas aisladas de productos fermentados de Latinoamérica y su aplicación en alimentos funcionales Alba Yépez Latorre Tesis Doctoral 2018 Dirigida por: Dra. Rosa Aznar Novella La presente tesis doctoral se centra en la identificación y estudio de las propiedades con interés funcional y tecnológico de una colección de nuevos aislados de BAL procedentes de tres productos fermentados tradicionales: chicha, bebida alcohólica fermentada a base de maíz del noroeste argentino, atole, bebida fermentada de México, y tocosh, patatas fermentadas de forma espontánea de los Andes peruanos. De cara a su posible aplicación en alimentos, aquellas cepas más prometedoras se evaluaron en cuanto a propiedades relacionadas con la seguridad y calidad alimentaria, determinando su actividad antimicrobiana y su perfil de resistencias a antibióticos. El estudio se complementó con la secuenciación del genoma completo de una selección de cepas de BAL con potencial biotecnológico. A continuación, se seleccionaron siete cepas productoras de riboflavina y se realizó el estudio de la tolerancia a estreses relacionados con procesos de producción de alimentos. Debido a las cada vez más extendidas intolerancias a la leche, los cereales son una buena alternativa a los productos lácteos como matrices fermentables, aunque es común que requieran de un enriquecimiento en vitaminas, por tanto, con el objetivo de conseguir niveles de producción adecuados para el enriquecimiento de una matriz alimentaria, se recuperaron mutantes espontáneos súper-productores de riboflavina de las cepas de BAL seleccionadas. La cepa súper-productora de riboflavina Lb. plantarum M5MA1-B2, al igual que la cepa salvaje de la que deriva, presentó la mejor tolerancia a las condiciones de estrés ensayadas, por lo que fue utilizada para el desarrollo de un alimento funcional “tipo kéfir” a partir de los cereales avena, cebada y maíz, con dos tipos de estárter comercial, para kéfir de agua y para kéfir de leche.