Lactobacillus Essays

Introduction In this experiment we are examining Streptococcus Mutans and Lactobacillus Acidophilus which are bacteria found in the mouth. The bacteria Streptococcus Mutans have been seen to have negative effects to the mouth such as tooth decay. Lactobacillus Acidophilus on the other side is seen as a good bacteria and has been used as a probiotic. Both of these bacterias grow within the mouth and can be collected through saliva. Our experiment is to compare the difference between two processes

Acids are proton donors in chemical reactions which increase the number of hydrogen ions in a solution while bases are proton acceptors in reactions which reduce the number of hydrogen ions in a solution. Therefore, an acidic solution has more hydrogen ions than a basic solution; and basic solution has more hydroxide ions than an acidic solution. Acid substances taste sour. They have a pH lower than 7 and turns blue litmus paper into red. Meanwhile, bases are slippery and taste bitter. Its pH is

10 Food Potentially Prevent Avian Influenza About a decade ago, we've confused by the avian influenza virus. Avian influenza in poultry was first reported in 2003. Next case of avian influenza (H5N1) in humans was first reported in June 2005 (1). Since avian influenza virus can infect humans, concerns deepened about it. Scientists are racing to do research for a vaccine or cure for avian influenza. We expected vaccines or drugs can prevent or treat poultry and humans are already infected with

yeast. Sourdough bread is traditionally made using a starter or sponge, a fermented dough-like mixture of flour and water containing a complex colony of microorganisms, including a wild yeast which leavens the bread. Among the microorganisms is a lactobacillus which produces the lactic acid that gives the bread its tangy flavor. The starter is mixed into the bread dough which is then allowed to proof. During proofing,

Introduction As we all know, bacteria is a very complex organism and the subject can be very broad. In this essay, the focus will be on bacteria and the bacterial cell structure. Different forms of bacteria, its pros and cons, the cell structure, diseases and resistance will be explained and listed. First bacteria and cell structure is explained, and then moving on to different bacterial forms and diseases, and how diseases can be prevented or even cured. Then finishing the essay will be the conclusion

Lactobacilli are lactic acid bacteria, an anaerobic / microaerophilic, non-sporulation, low in G+C content gram-positive bacteria which belong to the phylum Firmicutes [1]. Lactobacillus colonizes the human gut and confers various health benefits to humans. Lactobacillus acidophilus NCFM (North Carolina Food Microbiology) strain is marketed as probiotic microbe which is routinely used in dietary supplements and fermented dairy products [2]. L. acidophilus is naturally occurring bacteria in human

mg/mL. As compare to the chemical surfactant surface tension reduction and cmc values it has been very close to the surface tension reduce by the SDS (Sodium dodecyl sulfate) i.e. 37.0 mN/m and 1.8 mg/L respectively. Biosurfactant produced by the Lactobacillus spp. CV8LAC which inhibits the biofilm formation by human pathogen was found to be 106 µg/mL with a reduction in surface tension from 70.92 to 45.4 mN/m (Fracchia et al.,

vaginosis. Hypothesis 3: The long term cost of treating bacterial infections in hormonal IUD users will be lower in those using the proposed probiotic housed intrauterine device. Expected outcomes are that a hormonal intrauterine device containing Lactobacillus acidophilus will be more effective, and more cost effective than traditional treatment of metronidazole for treatment of bacterial vagi-nosis (BV) in IUD users. A steady intrauterine absorption of probiotics during early use of an IUD may reduce

coagulans, Bacillus megaterium, Bacillus subtilis, Bacillus thuringiensis, Brevibacillus brevis, Geobacillus stereothermophilus, Lysinibacillus sphaericus, Clostridium perfringens, Corynebacterium pseudodiphtheriticum, Listeria monocytogenes, Lactobacillus casei, Enterococcus faecalis (Streptococcus), Streptococcus lactis (Lactococcus), Streptococcus mutans, Streptococcus pneumonia, Micrococcus (Kocuria) roseus, Sarcina lutea (Micrococcus luteus), Sporosarcina ureae, Staphylococcus aureus, Staphylococcus

for the taste and texture of the final product. Also, dill pickles are simply fermented cucumbers and a bacteria called Streptococci starts the process of fermentation, but as the pH level falls, leuconostoc and pediococcus species, as well as Lactobacillus plantarum continue the process. A major benefit of bacteria in foods can be seen in probiotic cultures as these cultures are all very carefully selected strains, and there is good indication that they help revamp digestion, and protect the immune

The yeast menace is known by several different terms, candidosis, yeast infection,monilia and thrush. Symptoms of yeast infections are vast, however there are some that are more obvious, these include chronic tiredness, cystitis and thrush that continues to come back even after you have treated it. Some other symptoms which are not as obvious include, anxiety,mood swings, fluid retention ,allergies,depression,inability to loose weight,constipation, diahorrea, PMS, acne and dermatitis as well as hypoglycaemia

an instrument such as Bruker Microflex MALDI-TOF MS instrument and then computer analyzed through a program such as Flex Control 3.3 software. MALDI-TOF was tested for efficiency in identifying different species of Lactobacillus strains. The results found that 39 out of 40 Lactobacillus strains were correctly identified at the species level, with a concordance of 97.5%

wonder that this food has become so popular. It is also a multipurpose food in that it is used as a substitute for mayonnaise, butter, and sour cream, and it is often eaten alone. The two bacteria used in the fermentation process of yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus, and these two bacteria work synergistically to create lactic acid and acetaldehyde. Lactic acid and acetaldehyde give yogurt its distinct flavor, texture, and aroma. Both bacteria grow best at higher temperatures

earlier in the experiment where oxygen is still present in the Mason jar. As the experiment continues, it is hypothesized that growth will be depleted due to the aerobic metabolism of the Pseudomonas genus. Lactobacillus-Streptococcus Differential (LSD) agar is selective for both Lactobacillus and Streptococcus species that are aerobic in nature, but can withstand acidity. It is hypothesized that growth on LSD agar will be observed early in the experiment and will grow towards the middle of the experiment

Lactobacillus spp., Bifidobacterium spp.) are beneficial intestinal bacteria added to animal feed. They prevent harmful organisms from colonizing the GIT and improve feed utilization (Maré, 2009). In cattle, they help to create an anaerobic environment, competing

Many overlook the importance of digestive health and often take good digestion for granted. Digestive health has its importance in many different aspects of your wellbeing. It is responsible for the intake and absorption of vitamins, fats, proteins, and carbohydrates. All of those are considered some of the most essential parts to having a functioning human body. However, not only does your digestive system regulate what you consider fuel for your body, it also nourishes your immune system and is

Future developments could include the production of artemisin for malaria, a modified lactobacillus bacteria that attacks HIV, ethanol for fuel, and others (Locke). However, there are several valid objections to the use of genetic engineering in bacteria, as well as other organisms. The ability to manipulate and modify bacteria and other microorganisms

Agitation rpm level tannase production Agitation rate was at a range of 50 to 250 rpm level was chosen to determine the optimal rate. It was found that an agitation rate of 100 rpm at pH 6.0 and 37°C maximum yield of tannase production of 3.12 U/ml (Fig.4) it was also noted that an increase in agitation speed above100 rpm resulted in a drastic fall in tannase enzyme production. The agitation speed below 100 rpm level resulted in an inadequate mixing of the broth towards of the broth. Towards the

Lacking of clean freshwater has been one of the biggest challenges throughout the world1. Contaminated water is one of the biggest sources of potentially hazardous microorganisms that can cause severe health problem for humans either by direct consumption or through use in washing of food materials and food contact surfaces. According to the traditional water disinfection methods such as chlorination and ozonation have shown disadvantages related to the formation of potentially hazardous disinfection

their survival during production and storage. The use of probiotic bacteria is increasing in food and pharmaceutical applications. The disturbed intestinal microflora and other dysfunction of the human G.I tract can be balanced by probiotics use. Lactobacillus acidophilus and Bifidobacterium spp. have found to be beneficial probiotic organisms that provide outstanding therapeutic benefits. This biological activity of probiotic bacteria is due to their ability to attach to enterocytes. By a process of