Some characteristics of Lactobacillus isolates from infant faeces |
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| Affiliation: | 1. Department of Food Engineering Agricultural Faculty of Tekirdag Trakya University, Tekirdag 59030, Turkey;2. Department of Food Engineering Agricultural Faculty Süleyman Demirel University, Isparta 32260, Turkey;3. Oltu Technical School Atatürk University, Oltu, Erzurum 25400, Turkey;1. Institute of Fisheries Science, National Taiwan University, 1 Roosevelt Road, Sec. 4, Taipei 106, Taiwan;2. Department of Nursing, Yuanpei University, Hsinchu City 300, Taiwan;3. Institute of Cellular and Organismic Biology, Academia Sinica, 128 Academia Road, Section 2, Nankang, Taipei 115, Taiwan;4. Marine Research Station, Institute of Cellular and Organismic Biology, Academia Sinica, 23-10 Dahuen Rd., Jiaushi, Ilan 262, Taiwan;1. Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa;2. Department of Genetics and Institute for Food, Nutrition, and Well-being, University of Pretoria, Hatfield, South Africa;3. Institute of Nutritional Sciences, University of Hohenheim, Stuttgart, Germany;4. Department of Consumer and Food Sciences and Institute for Food, Nutrition, and Well-being, University of Pretoria, Hatfield, South Africa;1. Division of Hematology and Oncology, Department of Internal Medicine, University of Michigan Comprehensive Cancer Center, Ann Arbor, MI;;2. Department of Pathology and Laboratory Medicine, Rutgers–Robert Wood Johnson Medical School, New Brunswick, NJ;;3. Division of Hematology, Department of Internal Medicine, Hyogo College of Medicine, Hyogo, Japan; and;4. Department of Pathology, University of Michigan Medical School, Ann Arbor, MI |
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| Abstract: | In this research, 21 strains of lactobacilli were isolated from newborn infant faeces. Lactobacillus rhamnosus (seven strains), L. paracasei ssp. paracasei (four strains), L. fermentum (four strains), L. buchneri (two strains), L. brevis (one strain), L. curvatus (one strain) and Lactobacillus sp. (two strains) isolated from infant faeces were analysed for acid production, antibiotics resistances, H2S productions and antimicrobial activities.Inhibition activity of bacteriocins and/or bacteriocin-like substances of the lactobacilli against some food contaminants and pathogenic bacteria (Escherichia coli, Staphylococcus aureus ATCC 28213, S. aureus ATCC 2392, Yersinia enterocolitica and Bacillus cereus) were determined by the agar diffusion method. |
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