Research Article
Lactic acid bacteria are one of the most commonly found microorganisms in food. One of the reasons behind their popularity are their probiotic properties. Lactic acid bacteria produce a wide range of metabolites which often find use as antimicrobial agents or preservatives. The efficacy and efficiency of these compounds are vastly different. The most promising group of lactic acid bacteria metabolites are bacteriocins. However, there are crucial issues with the application of bacteriocins in
Katarzyna Ratajczak,
Agnieszka Piotrowska-Cyplik
Postępy Mikrobiologii - Advancements of Microbiology , ISSUE 4, 416–421
Original Paper
Tropical, wild-type fruits are considered biodiverse “hotspots” of microorganisms with possible functional characteristics to be investigated. In this study, several native lactic acid bacteria (LAB) of Ecuadorian Amazon showing highly inhibitory potential were identified and characterized. Based on carbohydrate fermentation profile and 16S rRNA gene sequencing, seven strains were assigned as Lactobacillus plantarum and one strain as Weissella confusa. Using agar-well diffusion
Karina Garzón,
Clara Ortega,
Gabriela N. Tenea
Polish Journal of Microbiology , ISSUE 4, 473–481
Research Article
Recently, a unique kind of lactic acid bacteria (LAB) i.e. fructophilic lactic acid bacteria (FLAB), has been described. This specific group prefers D-fructose over D-glucose as a carbon source to growth. They can be found in fructose rich environments such as flowers, fruits and food products made of fermented fruits, for example tempoyak. In recent years, it has been revealed that insects which feed on food high in fructose are an abundant source of fructophilic bacteria. Bacterial
Klaudia Gustaw,
Magdalena Michalak,
Magdalena Polak-Berecka,
Adam Waśko
Postępy Mikrobiologii - Advancements of Microbiology , ISSUE 1, 56–66
Research Article
Bacteriocins are ribosomally synthesized peptides or proteins exerting anatagonistic activity toward organisms which are closely related to the producer strain. Circular bacteriocins are produced by Gram-positive bacteria, mainly lactic acid bacteria, and to a lesser extent by Bacillus, Clostridium and Staphylococcus genera. These bacteriocins are characterized by the head-to-tail cyclization of their backbone. The circular nature of these peptides makes them resistant to many proteolytic
Urszula Błaszczyk,
Kamila Dąbrowska
Postępy Mikrobiologii - Advancements of Microbiology , ISSUE 4, 451–464
Original Paper
During a screening of lactic acid bacteria producing bacteriocin from Cotija cheese, the strain QC38 was isolated. Based on the 16S rRNA gene nucleotide sequencing (516 pb accession no KJ210322) and phylogenetic analysis, the isolate was identified as Pediococcus acidilactici. Neutralized cell-free supernatant was tested for antimicrobial activity against 17 Gram-negative and Gram-positive pathogens. Growth inhibition was achieved against Listeria monocytogenes (supplier or indication or source
Aurea I. Morales-Estrada,
Ahidé López-Merino,
Nestor Gutierrez-Mendez,
Enrico A. Ruiz,
Araceli Contreras-Rodríguez
Polish Journal of Microbiology , ISSUE 3, 279–285
Article
cells, though some probiotic strains of lactic acid bacteria (LAB) were shown to be capable of EPS degradation [75]. Some LAB strains used in the dairy industry to produce fermented milks, e.g., yoghurt, kefir, sour milk and other fermented milk drinks, are able to synthesize EPS (the so-called EPS(+) strains). The application of EPS(+) strains may have highly positive effects on the rheological properties and quality of the manufactured fermented products [7, 12]. The EPS produced by lactic acid
Anna M. Berthold-Pluta,
Antoni St. Pluta,
Monika Garbowska,
Lidia Stasiak-Różańska
Postępy Mikrobiologii - Advancements of Microbiology , ISSUE 2, 191–204
original-paper
different composition of microbial communities and, correspondingly, different susceptibility to vaginal infections. Women are more prone to urinary tract infections (UTI) than men due to the position of the urethra. The reduction in protective vaginal flora may increase the risk of these infections (Gupta et al. 2017).
Lactic acid bacteria (LAB) have been shown to inhibit the in vitro growth of pathogenic microorganisms, e.g. Klebsiella spp. Neisseria gonorrhoeae, Pseudomonas aeruginosa, Candida
FOLASHADE GRACE ADEOSHUN,
WERNER RUPPITSCH,
FRANZ ALLERBERGER,
FUNMILOLA ABIDEMI AYENI
Polish Journal of Microbiology , ISSUE 2, 203–209
original-paper
. Prerequisites for the application of LAB strains for commercial use include resistance to bile salt-mediated growth inhibition (Jamalifar et al. 2010), and their survival in an acidic, alkaline gastrointestinal environment. Oral lactic acid bacteria must overcome these adverse conditions to live to the intestines and, therefore, play a beneficial health effect. Thus, the tolerance of the strains selected for simulated bile, gastric fluid, and intestinal fluid was determined, as shown in Table III, L
DI ZHANG,
CHUANG LI,
RUIRUI SHI,
FENGCHUN ZHAO,
ZHENGYOU YANG
Polish Journal of Microbiology , ISSUE 2, 205–215
Research Article
Anna Paliwoda,
Adriana Nowak
Postępy Mikrobiologii - Advancements of Microbiology , ISSUE 2, 196–204
Article
Anna Stój
Postępy Mikrobiologii - Advancements of Microbiology , ISSUE 2, 167–178
Research Article
Lactobacilli are found in the mucous membrane of the mouth, in the gastrointestinal tract (GIT) and in the genitourinary tract. It is known that lactobacilli have a beneficial effect on our health and are used in the production of fermented milk, yoghurts, cheese, and probiotics. However, in this article I show that lactic acid bacteria also cause many diseases. Lactobacilli produce lactic acid which acidifies the environment. There are some factors increasing the risk of infection caused by
Marta Kłos
Postępy Mikrobiologii - Advancements of Microbiology , ISSUE 2, 180–186
Original Paper
The aim of this paper was to detect Lactobacillus delbrueckii and Streptococcus thermophilus using real-time quantitative PCR assay in 7-day ripening cheese produced from unpasteurised milk. Real-time quantitative PCR assays were designed to identify and enumerate the chosen species of lactic acid bacteria (LAB) in ripened cheese. The results of molecular quantification and classic bacterial enumeration showed a high level of similarity proving that DNA extraction was carried out in a proper
Milena A. Stachelska
Polish Journal of Microbiology , ISSUE 4, 491–499
Original Paper
Probiotics promote and help to maintain beneficial microbiota composition of the gastrointestinal tract ecosystem and have a positive impact on the host’s health. Production of exopolysaccharides is an important feature of probiotic lactobacilli. It increases the chance of their survival in the gastrointestinal tract and promotes adhesion to the epithelium; therefore, exopolysaccharides are important for the process of colonization. Two lactic acid bacteria strains were used in this study
CORINNA KONIECZNA,
MICHAŁ SŁODZIŃSKI,
MARCIN T. SCHMIDT
Polish Journal of Microbiology , ISSUE 3, 273–281
Original Paper
Most of the lactic acid bacteria (LAB) are able to grow in milk mainly due to the activity of a complex and well-developed proteolytic system. Cell envelope-associated proteinases (CEPs) begin casein hydrolysis and allow for releasing the peptides, enclosed in the structure of native milk proteins that are essential for growth of Lactobacillus helveticus. The biodiversity of genes encoding CEPs among L. helveticus strains can have an effect on some technological parameters such as acid
KATARZYNA W. SKRZYPCZAK,
WALDEMAR Z. GUSTAW,
ADAM D. WAŚKO
Polish Journal of Microbiology , ISSUE 2, 203–211
original-paper
Introduction
Lactic acid bacteria (LAB) are Gram-positive, non-sporulating, microaerophilic bacteria that produce mainly lactic acid as a product of carbohydrate fermentation product. LAB are among the most widespread group of microorganisms isolated from various sources in nature, most of which related to the presence of sugar (Liu et al. 2014). LAB isolated from the natural environments may possess special characteristics including phenotypic differences and high intraspecific variability
JOHANNA SÁNCHEZ,
CARLOS VEGAS,
AMPARO IRIS ZAVALETA,
BRAULIO ESTEVE-ZARZOSO
Polish Journal of Microbiology , ISSUE 1, 127–137