@article{Malik2011,
   abstract = {Abstrak Eksopolisakarida (EPS) mempunyai banyak manfaat dalam industri farmasi, kosmetik, dan makanan. Bakteri asam laktat (BAL) menghasilkan berbagai macam EPS dan mempunyai gen-gen sukrase glukansukrase/glukosiltransferase (gtf) dan fruktansukrase/fruktosiltransferase (ftf) yang berperan dalam produksi EPS. Pada penelitian ini, isolasi dan skrining BAL penghasil EPS (BAL-EPS) dilakukan pada medium agar modifikasi de Mann-Rogosa-Sharpe (MRS) dengan penambahan 10% sukrosa terhadap BAL yang diisolasi dari berbagai makanan dan minuman khas asal sumber lokal yang mengandung gula. Penelitian ini bertujuan memperoleh BAL-EPS beserta skrining molekuler adanya gen gtf maupun identifikasi molekuler galur menggunakan teknik PCR. Sepasang primer degenerate DegFor dan DegRev, dengan sasaran conserved region pada ranah katalitik gen gtf digunakan untuk melacak adanya gen gtf, sedangkan primer LABfw dan LABrv digunakan untuk identifikasi molekuler berdasarkan gen 16S rRNA. Amplikon berukuran kurang lebih 660 pasangan basa (pb) dengan target gen gtf telah diperoleh pada 13 dari 16 galur yang diuji. Hasil PCR untuk identifikasi gen 16S rRNA dan analisis sekuen DNA dengan menggunakan blastn bagi galur positif gtf adalah semua galur teridentifikasi sebagai BAL. BAL yang masih sedikit dilaporkan memproduksi EPS berhasil diperoleh yaitu Weissella. Galur-galur BAL yang diperoleh berpotensi untuk dikembangkan sebagai sumber gen-gen sukrase yang baru maupun produk polimer EPS yang unik. Abstract Isolation and Molecular Screening of Glucansucrase Gene Harboring-Lactic Acid Bacteria. Exopolysaccharides (EPS) have been possessed to be used in pharmaceutical, cosmetic and food industries. Lactic acid bacteria (LAB) produce a wide variety of exopolysaccharides and carries sucrase genes glucansucrase/glucosyltransferase (gtf) and fructansucrase/fructosyltransferases (ftf) for EPS production. In this study, the isolation and screening of EPS producing-LAB (EPS-LAB) were carried out on modified de Mann-Rogosa-Sharpe (MRS) agar medium supplemented with 10% of sucrose on LAB isolated from various unique sugar containing-foods and-beverages originated from local sources. Besides obtaining EPS-LAB, this study aimed to screen for gtf gene as well as to molecular identify strains by using PCR technique. Degenerate primer pairs DegFor and DegRev which targeted the conserved region of gtf genes catalytic domain were used, whereas LABfw and LABrv were used to molecular identify strains using 16S rRNA gene. An approximately 660 base pairs (bp) amplicons which targeted gtf gene were obtained from 13 out of 16 srains chosen. Result from PCR of 16S rRNA gene identification on gtf positive strains revealed that all strains were molecular identified as LAB after DNA sequencing analysis by using blastn. A rare EPS-producing LAB were obtain i.e. Weissella. Strains obtained in this study are potential sources for exploring novel sucrase gene/s and obtain unique EPS polymer product/s.},
   author = {Amarila Malik and Ajitya Kurnia Hermawati and Mahardhika Hestiningtyas and Atiek Soemiati and Maksum Radji},
   doi = {10.7454/mss.v14i1.467},
   issn = {1693-6671},
   issue = {1},
   journal = {MAKARA of Science Series},
   month = {5},
   publisher = {Universitas Indonesia, Directorate of Research and Public Service},
   title = {ISOLASI DAN SKRINING MOLEKULER BAKTERI ASAM LAKTAT PEMBAWA GEN GLUKANSUKRASE DARI MAKANAN DAN MINUMAN MENGANDUNG GULA},
   volume = {14},
   year = {2011},
}
@article{Weekes2004,
   abstract = {Two lactate dehydrogenase (ldh) genes from Lactobacillus sp. strain MONT4 were cloned by complementation in Escherichia coli DC1368 (ldh pfl) and were sequenced. The sequence analysis revealed a novel genomic organization of the ldh genes. Subcloning of the individual ldh genes and their Northern blot analyses indicated that the genes are monocistronic.},
   author = {Jennifer Weekes and Gülhan Ü Yüksel},
   doi = {10.1128/AEM.70.10.6290-6295.2004},
   issn = {00992240},
   issue = {10},
   journal = {Applied and Environmental Microbiology},
   month = {10},
   pages = {6290-6295},
   pmid = {15466577},
   title = {Molecular characterization of two lactate dehydrogenase genes with a novel structural organization on the genome of Lactobacillus sp. strain MONT4},
   volume = {70},
   year = {2004},
}
@report{Suardana2016,
   abstract = {Lactic acid bacteria (LAB) is a group of bacteria which able to produce lactic acid as a main product. LAB normally live in the digestive tract of humans and animals, and generally use as probiotics. On the other hand, Bali cattle are known has highly adaption to poor quality of feed so that it is suggested that specific types of LAB can be found. The aims of this study was to determine the probiotics producing by LAB isolates 18A isolated from colon of Bali cattle as well as to identify of isolate by analysis of the 16S rRNA gene sequence. Probiotic potency analysis was performed by cultivation of LAB isolates 18A on the Man Rogosa Sharpe Broth (MRSB) medium, continued by Gram staining and catalase test. Antimicrobial activities of isolate were done against pathogenic bacteria (E. coli KL 48 (2) and S. aureus). Furthermore, genetic analysis was initiated by DNA isolation, amplification of the 16S rRNA gene, and sequencing. The result showed that LAB isolate 18A has inhibitory efficacy against gastrointestinal pathogens such as Escherichia coli KL 48 (2) and Staphylococcus aureus by 18,8% and 28,06% respectively. Moreover, genetic analysis showed the LAB isolate 18A as Enterococcus durans with the similarity level of 99%, and a value of 100 bootstrapping.},
   author = {Wayan Suardana and Annisa Putri Cahyani and Komang Januartha and Putra Pinatih},
   isbn = {6281338621615},
   issue = {5},
   journal = {Global Advanced Research Journal of Medicine and Medical Sciences},
   keywords = {()},
   pages = {143-149},
   title = {Probiotic Potency and Molecular Identification of Lactic Acid Bacteria Isolated from Bali Cattle's Colon, Indonesia},
   volume = {5},
   url = {http://garj.org/garjmms},
   year = {2016},
}
@report{Lau2002,
   abstract = {Aims: To identify a strain of Gram negative facultative anaerobic curved bacillus, concomitantly isolated with Escherichia coli and Streptococcus milleri, from the blood culture of a 69 year old woman with acute gangrenous appendicitis. The literature on arcobacter bacteraemia and arcobacter infections associated with appendicitis was reviewed. Methods: The isolate was phenotypically investigated by standard biochemical methods using conventional biochemical tests. Genotypically, the 16S ribosomal RNA (rRNA) gene of the bacterium was amplified by the polymerase chain reaction (PCR) and sequenced. The sequence of the PCR product was compared with known 16S rRNA gene sequences in the GenBank by multiple sequence alignment. Literature review was performed by MEDLINE search (1966-2000). Results: The bacterium grew on blood agar, chocolate agar, and MacConkey agar to sizes of 1 mm in diameter after 24 hours of incubation at 37°C in 5% CO 2. It grew at 15°C, 25°C, and 37°C; it also grew in a microaerophilic environment, and was cytochrome oxidase positive and motile, typically a member of the genus arcobacter. Furthermore, phenotypic testing showed that the biochemical profile of the isolate did not fit into the pattern of any of the known arcobacter species. 16S rRNA gene sequencing showed one to two base differences between the isolate and A butzleri, but 35 to 39 base differences between the isolate and A cryaerophilus, indicating that the isolate was a strain of A but-zleri. Only three cases of arcobacter bacteraemia with detailed clinical characteristics were found in the English literature. The sources of the arcobacter species in the three cases were largely unknown, although the gastrointestinal tract is probably the portal of entry of the A butzleri isolated from the present case because the two concomitant isolates (E coli and S milleri) in the blood culture were common flora of the gastrointestinal tract. In addition, A butzleri has previously been isolated from the abdominal contents or peritoneal fluid of three patients with acute appendicitis. Conclusions: 16S rRNA gene sequencing was useful in the identification of the strain of A butzleri isolated from the blood culture of a patient with acute gangrenous appendicitis. Arcobacter bacteraemia is rare. Further studies using selective medium for the delineation of the association between A butzleri and acute appendicitis are warranted. T he identification of bacteria in the clinical microbiology laboratory is traditionally performed by the isolation of the organism and the study of its phenotypic characteristics , including Gram staining, morphology, cultural requirements , and biochemical reactions, which have been the gold standard of bacterial identification. However, these methods of bacterial identification have two major drawbacks. First, they cannot be used for non-cultivable organisms and, second, organisms with biochemical characteristics that do not fit into the patterns of any known genus and species pose diagnostic problems. "The 16S ribosomal RNA gene is highly conserved within a species and among species of the same genus, and hence can be used as the new gold standard for the speciation of bacteria" Since the discovery of polymerase chain reaction (PCR) and DNA sequencing, the comparison of the gene sequences of bacterial species has shown that the 16S ribosomal RNA (rRNA) gene is highly conserved within a species and among species of the same genus, and hence can be used as the new gold standard for the speciation of bacteria. Using this new standard, phylogenetic trees, based on base differences between species, are constructed, and bacteria are classified and reclassified into new genera. 1 2 Furthermore, non-cultivable organisms and organisms with ambiguous biochemical profiles can be classified and identified. 3 4 Recently, we have reported the application of 16S rRNA gene sequenc-ing in the identification of clinical isolates with ambiguous biochemical profiles, 5-8 and a bacterium that was non-cultivable. 9 In our study, we report the application of such a technique in the identification of a strain of Arcobacter butzleri isolated from the blood culture of a patient with acute appendicitis. METHODS Patient and microbiological methods All clinical data were collected prospectively. Clinical specimens were collected and handled according to standard protocols, and all suspect colonies were identified by standard conventional biochemical methods. 10},
   author = {S K P Lau and Y Woo and J L L Teng and K W Leung},
   journal = {J Clin Pathol: Mol Pathol},
   pages = {182-185},
   title = {Identification by 16S ribosomal RNA gene sequencing of Arcobacter butzleri bacteraemia in a patient with acute gangrenous appendicitis},
   volume = {55},
   url = {www.molpath.com},
   year = {2002},
}
@article{Palla2017,
   abstract = {Sourdough fermentation has been increasingly used worldwide, in accordance with the demand of consumers for tasty, natural and healthy food. The high diversity of lactic acid bacteria (LAB) and yeast species, detected in sourdoughs all over the world, may affect nutritional, organoleptic and technological traits of leavened baked goods. A wide regional variety of traditional sourdough breads, over 200 types, has been recorded in Italy, including special types selected as worthy of either Protected Geographical Indication (PGI) or Protected Designation of Origin (PDO), whose sourdough microbiota has been functionally and molecularly characterized. As, due to the very recent designation, the microbiota of Tuscan bread sourdough has not been investigated so far, the aim of the present work was to isolate and characterize the species composition of LAB and yeasts of PDO Tuscan bread sourdough by culture-independent and dependent methods. A total of 130 yeasts from WLN medium and 193 LAB from both mMRS and SDB media were isolated and maintained to constitute the germplasm bank of PDO Tuscan bread. Ninety six LAB from mMRS medium and 68 yeasts from WLN medium were randomly selected and molecularly identified by ARDRA (Amplified Ribosomal DNA Restriction Analysis) and PCR-RFLP analysis of the ITS region, respectively, and sequencing. The yeast identity was confirmed by 26S D1/D2 sequencing. All bacterial isolates showed 99% identity with Lactobacillus sanfranciscensis, 65 yeast isolates were identified as Candida milleri, and 3 as Saccharomyces cerevisiae. Molecular characterization of PDO Tuscan bread sourdough by PCR-DGGE confirmed such data. The distinctive tripartite species association, detected as the microbiota characterizing the sourdough used to produce PDO Tuscan bread, encompassed a large number of L. sanfranciscensis and C. milleri strains, along with a few of S. cerevisiae. The relative composition and specific physiological characteristics of such microbiota could potentially affect the nutritional features of PDO Tuscan bread, as suggested by the qualitative functional characterization of the isolates. Investigations on the differential functional traits of such LAB and yeast isolates could lead to the selection of the most effective single strains and of the best performing strain combinations to be used as starters for the production of baked goods.},
   author = {Michela Palla and Caterina Cristani and Manuela Giovannetti and Monica Agnolucci},
   doi = {10.1016/j.ijfoodmicro.2017.03.015},
   issn = {18793460},
   journal = {International Journal of Food Microbiology},
   keywords = {ARDRA,Candida milleri,ITS-RFLP,Lactobacillus sanfranciscensis,PCR-DGGE,Saccharomyces cerevisiae},
   month = {6},
   pages = {19-26},
   pmid = {28364622},
   publisher = {Elsevier B.V.},
   title = {Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods},
   volume = {250},
   year = {2017},
}
@article{Thao2021,
   abstract = {This study reports the isolation of a potential probiotic lactic acid bacteria (LAB) from fermented Solanum macrocarpon food and evaluates shrimp bacterial pathogens' inhibition. The isolate was determined by identifying the inhibition zone against Vibrio parahaemolyticus with an antagonistic activity of 360 AU/mL. Molecular identification based on 16S rRNA indicated that the isolate belongs to the Pediococcus genus, named as Pediococcus pentosaceus HN10. The isolate exhibited effective inhibitory ability against various pathogenic including antibiotic-resistant Vibrio spp., Escherichia coli ATCC 85922 and Staphylococcus aureus ATCC 25023. P. pentosaceus HN10 showed potential probiotic properties such as strong salt tolerance, low pH and bile salts resistance, autoaggregation and coaggregation activities. P. pentosaceus HN10 was negative for β-hemolytic and amino acid decarboxylase. Antibiotic resistance assay showed that this strain was sensitive to ampicillin and chloramphenicol. P. pentosaceus HN10 expressed strongly antioxidant activity. In vivo challenge to V. parahaemolyticus in shrimp model indicated P. pentosaceus HN10 enhanced survival rate, weight gain as well as reduced the number of Vibrio in shrimp intestine tract. Overall, this study suggests that P. pentosaceus HN10 could be applied as a supplementation feed for shrimp to minimize pathogenic bacteria's negative effect.},
   author = {Trinh Thi Phuong Thao and Le Thi Kim Thoa and Le My Tieu Ngoc and Truong Thi Phuong Lan and Tran Vinh Phuong and Hai Thi Hong Truong and Kuan Shiong Khoo and Sivakumar Manickam and Truong Thi Hoa and Nguyen Duy Quynh Tram and Pau Loke Show and Nguyen Duc Huy},
   doi = {10.1016/j.cep.2021.108576},
   issn = {02552701},
   journal = {Chemical Engineering and Processing - Process Intensification},
   keywords = {Antibacterial activity,Pediococcus pentosaceus,Vibrio spp,lactic acid bacteria,probiotic},
   month = {11},
   publisher = {Elsevier B.V.},
   title = {Characterization halotolerant lactic acid bacteria Pediococcus pentosaceus HN10 and in vivo evaluation for bacterial pathogens inhibition},
   volume = {168},
   year = {2021},
}
@article{Astriani2018,
   abstract = {As a traditional Indonesian food made from cassava, ‘gatot’ has special attracted characters of black appearance and chewy texture, mainly as a result of certain fungi and lactic acid bacteria (LAB) during the spontaneous fermentation. However, many producers were failed to gain these typical properties since much unwanted microbial strain often appears during the spontaneous fermentation. Therefore, this study was conducted to isolate and identify the indigenous fungi and LAB which predominantly contributed in fermentation of cassava during ‘gatot’ production. Fungi and LAB were isolated from conventionally made of the ‘gatot’ followed by the phenotypic identification of the isolates based on the morphological and physiological properties. The fungi isolates were morphologically distinguished by the type of mycelia, the shape, and color of the sporangium, while the LAB strains were identified by the type of cell and colony form. In addition, the physiological behavior of the LAB isolates was characterized by their typical growth temperature, its catalase activity and its fermentation profile using BBL crystal kit test. The predominant fungi isolates were identified as Botryodiplodia theobromae, Rhizopus oligosporus, Trichoderma sp. and Aspergillus niger. B. theobromae had greyish white to black color of mycelia when it mature. R. oligosporus had globose sporangium and blackish grey color of the mature mycelia. Trichoderma sp. had green color of the mature sporangium and mycelia. A. niger had yellow color of the mycelia and black color of sporangium. Meanwhile, the indigenous LAB was majority identified as Lactobacillus manihotivorans, Bacillus licheniformis, Brevibacillus brevis and Lactobacillus fermentum. Those bacteria were gram-positive, rods shape, catalase-negative and grew optimally at 37°C. The LAB also arise frequently in many spontaneously fermented food. B. theobromae, R. oligosporus, L. manihotivorans, and L. fermentum were potential and non-pathogenic microbial, which can be used as a starter culture to produce ‘gatot’ under controlled fermentation process.},
   author = {Astriani Astriani and Nurud Diniyah and Jay Jayus and Nurhayati Nurhayati},
   doi = {10.13057/biodiv/d190325},
   issn = {20854722},
   issue = {3},
   journal = {Biodiversitas},
   keywords = {Indigenous fungi,Lactic acid bacteria,Non-pathogenic microbe,Phenotypic identification,Traditional food},
   month = {5},
   pages = {947-954},
   publisher = {Society for Indonesian Biodiversity},
   title = {Phenotypic identification of indigenous fungi and lactic acid bacteria isolated from ‘gatot’ an Indonesian fermented food},
   volume = {19},
   year = {2018},
}
@article{ZaidiZaidi2017,
   abstract = {Lactic acid bacteria (LAB) confer many advantages to humans and animals and they provide natural protection against bacterial pathogens such as Salmonella typhymurium and Eschericia coli. LAB strains have been isolated from various animal sources but from this research LAB were isolated from quail's (Coturnix coturnix Japonica) intestine. About 12 strains were isolated from the quail's intestine; and out of these, 5 samples (S1-1B, S2-1A, S2-1B, S2-2B and S3-1A) produced lactose on lactose test. All of these strains appeared to be non-motile coccus with gram positive morphology, catalase-negative and oxidase-negative. These strains showed antimicrobial activities (inhibition zones) against indicator bacterium, i.e., Staphylococcus aureus, Escherichia coli and Salmonella typhimurium using agar well methods. PCR amplification of 16S ribosomal RNA revealed that these five isolates show highest sequence similarity with other LAB strains isolated from other animals which include common genera such as Enterococcus and Lactobacillus. Strain S1-1B, S2-1B and S2-2B were highly similar with Enterococcus faecium, strain S3-2B with Enterococcus durans and S2-1A with Lactobacillus salivarius. This work shows that common LAB species were isolated from intestinal tissues of Malaysian quail (Coturnix Japonica) which were able to produce antimicrobial activities against pathogenic strains.},
   author = {Nurul Amni ZaidiZaidi and Azzmer Azzar Abdul Hamid and Tengku Haziyamin Tengku Abdul Hamid},
   doi = {10.26480/gws.01.2017.10.12},
   issn = {25210858},
   issue = {1},
   journal = {Science Heritage Journal},
   month = {1},
   pages = {10-12},
   publisher = {ZIbeline International Publishing},
   title = {Lactic acid bacteria with antimicrobial properties isolated from the instestines of japanese quail (Coturnix Coturnix Japonica)},
   volume = {1},
   year = {2017},
}
@article{Kajikawa2018,
   abstract = {Background: While the overall composition of the mammalian gut microbiota has been intensively studied, the characteristics and ecologies of individual gut species are incompletely understood. Lactobacilli are considered beneficial commensals in the gastrointestinal mucosa and are relatively well-studied except for the uncommon species which exhibit motility. In this study, we evaluate the importance of motility on gut colonization by comparing motile and non-motile strains of Lactobacillus agilis in mice models. Results: A flagellated but non-motile L. agilis strain was constructed by mutation of the motB gene. Colonization of the wild type and the mutant strain was assessed in both antibiotic-treated female Balb/c mice and gnotobiotic mice. The results suggest that the motile strain is better able to persist and/or localize in the gut mucosa. Chemotaxis assays indicated that the motile L. agilis strain is attracted by mucin, which is a major component of the intestinal mucus layer in animal guts. Conclusions: Motility and chemotactic ability likely confer advantages in gut colonization to L. agilis. These findings suggest that the motile lactobacilli have unique ecologies compared to non-motile commensals of the lactic acid bacteria.},
   author = {Akinobu Kajikawa and Shunya Suzuki and Shizunobu Igimi},
   doi = {10.1186/s12866-018-1219-3},
   issn = {14712180},
   issue = {1},
   journal = {BMC Microbiology},
   keywords = {Colonization,Flagella,Lactobacillus,Motility},
   month = {7},
   pmid = {29996774},
   publisher = {BioMed Central Ltd.},
   title = {The impact of motility on the localization of Lactobacillus agilis in the murine gastrointestinal tract},
   volume = {18},
   year = {2018},
}
@inproceedings{Ismail2018,
   abstract = {One of products from milk fermentation is kefir. It is made by adding kefir grains which are composed of lactic acid bacteria and yeast into milk. The lactic acid bacteria are a group of bacteria that produce antimicrobial substances and able to inhibit the growth of pathogenic bacteria. In this research, the lactic acid bacteria were isolated from Aceh local cow's milk kefir to determine the genus of the isolates. The methods used in the characterization of lactic acid bacteria are colony morphology, cell morphology, and biochemical tests which includes a catalase test; 5%, 6.5%, and 10% salt endurance tests; 37°C and 14°C temperature endurance tests, SIM test, TSIA test, MR-VP test, and O/F test. Of the four isolates found from the cow's milk kefir, two isolates were confirmed as lactic acid bacteria (isolates SK-1 and SK-4). Both isolates are Gram positive bacteria, and have negative catalase activity. From the observations of colony morphology, cell morphology, and biochemical tests, it was found that the genus of SK-1 is Lactobacillus and the genus of SK-4 is Enterococcus.},
   author = {Y. S. Ismail and C. Yulvizar and B. Mazhitov},
   doi = {10.1088/1755-1315/130/1/012019},
   issn = {17551315},
   issue = {1},
   journal = {IOP Conference Series: Earth and Environmental Science},
   keywords = {Cows milk kefir,characterization,lactic acid bacteria,morphology},
   month = {3},
   publisher = {Institute of Physics Publishing},
   title = {Characterization of lactic acid bacteria from local cows milk kefir},
   volume = {130},
   year = {2018},
}
@article{Nursyirwani2017,
   abstract = {Lactic acid bacteria (LAB) have been isolated successfully from the tiger grouper Epinephelus fuscoguttatus intestine. However, their genus or species have not been identified. Therefore, the objective of the present study was to characterize the three isolated LAB (KSBU-12C, KSBU-5Da, and KSBU-9) based on their phenotype and genotype. The LAB phenotype was examined by observing morphological features including cell morphology, spore production and motility. The physiological tests were performed in 6.5% NaCl at the temperatures of 10 oC and 45 oC, and the biochemical tests were evaluated based on the production of enzymes catalase, oxidase and arginine dehydrolase, following the Standard Analytical Profile Index, API 50 CH kit. The genotype was examined based on 16S rDNA gene sequence analysis , and the products were analyzed using the BLAST (Basic Local Alignment Search Tool) NCBI database. The three isolates (KSBU-5Da, KSBU-12C, and KSBU-9) were categorized into the genus Enterococcus. 16S rDNA sequence analysis indicated that the isolates had 99% similarity to E. hirae ATCC 9790, registered in GenBank with accession number NR_075022.1. It was concluded that the three LAB isolates taken from the tiger grouper Epinephelus fuscoguttatus are E. hirae.},
   author = {Nursyirwani Nursyirwani and Widya Asmara and Agnesia Endang Tri Hastuti Wahyuni and Triyanto Triyanto and Muhammad Fauzi and Zainal Abidin Muchlisin},
   doi = {10.12688/f1000research.12734.1},
   issn = {1759796X},
   journal = {F1000Research},
   keywords = {Characterization,Genotype,Lactic acid bacteria,Phenotype,Tiger grouper},
   publisher = {Faculty of 1000 Ltd},
   title = {Phenotype and genotype of lactic acid bacteria (LAB) isolated from the tiger grouper Epinephelus fuscoguttatus alimentary tract},
   volume = {6},
   year = {2017},
}
@article{Glaser2017,
   abstract = {Three Bacillus coagulans strains were characterised in terms of their ability to grow in lignin-containing fermentation media and to consume the lignocellulose-related sugars glucose, xylose, and arabinose. An optical-density high-throughput screening was used for precharacterisation by means of different mathematical models for comparison (Logistic, Gompertz, Baranyi, Richards & Stannard, and Schnute). The growth response was characterised by the maximum growth rate and lag time. For a comparison of the screening and fermentation results, an unstructured mathematical model was proposed to characterise the lactate production, bacterial growth and substrate consumption. The growth model was then applied to fermentation procedures using wheat straw hydrolysates. The results indicated that the unstructured growth model can be used to evaluate lactate producing fermentation. Under the experimental fermentation conditions, one strain showed the ability to tolerate a high lignin concentration (2.5 g/L) but lacked the capacity for sufficient pentose uptake. The lactate yield of the strains that were able to consume all sugar fractions of glucose, xylose and arabinose was ∼83.4%. A photometric measurement at 280 nm revealed a dynamic change in alkali-lignin concentrations during lactate producing fermentation. A test of decolourisation of vanillin, ferulic acid, and alkali-lignin samples also showed the decolourisation performance of the B. coagulans strains under study.},
   author = {Robert Glaser and Joachim Venus},
   doi = {10.1016/j.nbt.2016.12.006},
   issn = {18764347},
   journal = {New Biotechnology},
   keywords = {Arabinose,Cofermentation,Glucose,L-Lactate,Lignin,Unstructured growth model,Xylose},
   month = {7},
   pages = {180-193},
   pmid = {28188935},
   publisher = {Elsevier B.V.},
   title = {Model-based characterisation of growth performance and L-lactic acid production with high optical purity by thermophilic Bacillus coagulans in a lignin-supplemented mixed substrate medium},
   volume = {37},
   year = {2017},
}
@article{Szliszka2009,
   abstract = {Ethanolic extract of propolis (EEP) is one of the richest sources of phenolic acids and flavonoids. EEP and its phenolic compounds have been known for various biological activities including immunopotentiation, chemopreventive and antitumor effects. Tumor necrosis factor related apoptosis inducing ligand (TRAIL) is a naturally occurring anticancer agent that preferentially induces apoptosis in cancer cells and is not toxic toward normal cells. We examined the cytotoxic and apoptotic effect of EEP and phenolic compounds identified in propolis in combination with TRAIL on HeLa cancer cells. HeLa cells were resistant to TRAIL-induced apoptosis. Our study demonstrated that EEP and its components significantly sensitize to TRAIL induced death in cancer cells. The percentage of the apoptotic cell after exposure to 50 microg/mL EEP and 100 ng/mL TRAIL increased to 71.10 +/- 1.16%. The strongest cytotoxic effect in combination with TRAIL on HeLa cells exhibited apigenin and CAPE at the concentration of 50 microM (58.87 +/- 0.75% and 49.59 +/- 0.39%, respectively). In this report, we show for the first time that EEP markedly augmented TRAIL mediated apoptosis in cancer cells and confirmed the importance of propolis in chemoprevention of malignant tumors.},
   author = {Ewelina Szliszka and Zenon P. Czuba and Maciej Domino and Bogdan Mazur and Grzegorz Zydowicz and Wojciech Krol},
   doi = {10.3390/molecules},
   issue = {2},
   journal = {Molecules},
   month = {2},
   pages = {738-754},
   publisher = {MDPI AG},
   title = {Ethanolic Extract of Propolis (EEP) Enhances the Apoptosis- Inducing Potential of TRAIL in Cancer Cells},
   volume = {14},
   year = {2009},
}
@article{Siddhi2019,
   abstract = {Lactic acid bacteria (LAB) is a generic term for bacteria that ferment lactose and produce lactic acid as its main product. In general, lactic acid bacteria belonging to Gram positive bacteria, negative catalase, does not form spores, have no cytochrome, aerotolerant, anaerobic to microaerophilic, require complex nutrients such as amino acids, vitamins (B1, B6, B12 and biotin), purine, pyrimidine. This study aims to determine the species of lactic acid bacteria (LAB) from isolate SR13 isolated from rumen liquid of bali cattle. The identification was started by cultivation of isolate on de Man, Rogosa, Sharpe (MRS) medium with anaerobic condition, confirmation of isolates by Gram staining and catalase test, and  finally identificion of species  by using conventional test and 50CH API test kit.  The results of study showed, the isolate of LAB SR 13 was detected asPediococcus/Enterococcus, moreover, identification by using  50CH Api test kit  showed as Pediococcus pentosaceus 2},
   author = {Bagus Nanda Govinda Muria Siddhi and I Wayan Suardana and Nyoman Semadi Antara},
   doi = {10.24843/jvas.2019.v02.i01.p05},
   issn = {2550-1283},
   issue = {1},
   journal = {Journal of Veterinary and Animal Sciences},
   month = {1},
   pages = {31},
   publisher = {Universitas Udayana},
   title = {Studies on Lactic Acid Bacteria Isolate Sr 13 From Bali Cattle Gastric},
   volume = {2},
   year = {2019},
}
@article{,
   abstract = {The cell wall of Gram-positive bacteria is a complex assemblage of glycopolymers and proteins. It consists of a thick peptidoglycan sacculus that surrounds the cytoplasmic membrane and that is decorated with teichoic acids, polysaccharides, and proteins. It plays a major role in bacterial physiology since it maintains cell shape and integrity during growth and division; in addition, it acts as the interface between the bacterium and its environment. Lactic acid bacteria (LAB) are traditionally and widely used to ferment food, and they are also the subject of more and more research because of their potential health-related benefits. It is now recognized that understanding the composition, structure, and properties of LAB cell walls is a crucial part of developing technological and health applications using these bacteria. In this review, we examine the different components of the Gram-positive cell wall: peptidoglycan, teichoic acids, polysaccharides, and proteins. We present recent findings regarding the structure and function of these complex compounds, results that have emerged thanks to the tandem development of structural analysis and whole genome sequencing. Although general structures and biosynthesis pathways are conserved among Gram-positive bacteria, studies have revealed that LAB cell walls demonstrate unique properties; these studies have yielded some notable, fundamental, and novel findings. Given the potential of this research to contribute to future applied strategies, in our discussion of the role played by cell wall components in LAB physiology, we pay special attention to the mechanisms controlling bacterial autolysis, bacterial sensitivity to bacteriophages and the mechanisms underlying interactions between probiotic bacteria and their hosts.},
   author = {Marie Pierre Chapot-Chartier and Saulius Kulakauskas},
   doi = {10.1186/1475-2859-13-S1-S9},
   issn = {14752859},
   journal = {Microbial Cell Factories},
   keywords = {Autolysis,Bacteria-host cross-talk,Bacteriophage,Cell wall,Lactic acid bacteria,Peptidoglycan,Peptidoglycan hydrolase,Polysaccharide,Probiotic,Surface proteins,Teichoic acid},
   month = {8},
   pmid = {25186919},
   publisher = {BioMed Central Ltd.},
   title = {Cell wall structure and function in lactic acid bacteria},
   volume = {13},
   year = {2014},
}
@article{Betelli2013,
   abstract = {Actinomycetes are ubiquitous and some can be potentially pathogenic for humans when present in the air of some working areas. It's notably the case for Thermoactinomyces vulgaris in composting facilities where aerial concentrations can reach high values of more than 107CFU·m-3. Workers exposure to these inhalable bioaerosols can be the source of various diseases. The literature reveals a lack of knowledge about risk assessment: there is neither dose-effects relationship for most agents, or threshold limit value. The objectives of this study were to develop and standardize a method to quantify workers exposure to bioaerosols. We have developed and evaluated a method to quantify airborne T. vulgaris based on DNA extraction of aerial microbial communities and qPCR. Four DNA extraction protocols were compared, and primers and a hydrolysis probe were designed for specific amplification of the target species (gyrB gene). This method was compared to traditional methods based on viable or cultivable counting by epifluorescence microscopy or plating on selective media. The method was applied on environmental bioaerosols sampled under real exposure conditions in composting plants. We demonstrate that the method to quantify T. vulgaris in bioaerosols is specific, sensitive and repeatable. We demonstrate the occurrence and quantified T. vulgaris in the atmosphere of composting facilities with concentrations ranging from 3×102 to 3×106×m-3. © 2012 Elsevier B.V.},
   author = {Laetitia Betelli and Philippe Duquenne and Frédéric Grenouillet and Xavier Simon and Emeline Scherer and Evelyne Géhin and Alain Hartmann},
   doi = {10.1016/j.mimet.2012.10.009},
   issn = {01677012},
   issue = {1},
   journal = {Journal of Microbiological Methods},
   keywords = {Bioaerosol,Composting plant,Method development,Real-time PCR,Thermoactinomyces vulgaris},
   month = {1},
   pages = {25-32},
   pmid = {23103956},
   title = {Development and evaluation of a method for the quantification of airborne Thermoactinomyces vulgaris by real-time PCR},
   volume = {92},
   year = {2013},
}
@article{McGinnis2004,
   abstract = {Basic Local Alignment Search Tool (BLAST) is one of the most heavily used sequence analysis tools available in the public domain. There is now a wide choice of BLAST algorithms that can be used to search many different sequence databases via the BLAST web pages (http://www.ncbi.nim.nih.gov/BLAST/). All the algorithm-database combinations can be executed with default parameters or with customized settings, and the results can be viewed in a variety of ways. A new online resource, the BLAST Program Selection Guide, has been created to assist in the definition of search strategies. This article discusses optimal search strategies and highlights some BLAST features that can make your searches more powerful. © Oxford University Press 2004; all rights reserved.},
   author = {Scott McGinnis and Thomas L. Madden},
   doi = {10.1093/nar/gkh435},
   issn = {03051048},
   issue = {WEB SERVER ISS.},
   journal = {Nucleic Acids Research},
   month = {7},
   pmid = {15215342},
   title = {BLAST: At the core of a powerful and diverse set of sequence analysis tools},
   volume = {32},
   year = {2004},
}
@article{Lorenz2012,
   abstract = {DNA quantification, thermal cycler, molecular biology, genetics In the biological sciences there have been technological advances that catapult the discipline into golden ages of discovery. For example, the field of microbiology was transformed with the advent of Anton van Leeuwenhoek's microscope, which allowed scientists to visualize prokaryotes for the first time. The development of the polymerase chain reaction (PCR) is one of those innovations that changed the course of molecular science with its impact spanning countless subdisciplines in biology. The theoretical process was outlined by Keppe and coworkers in 1971; however, it was another 14 years until the complete PCR procedure was described and experimentally applied by Kary Mullis while at Cetus Corporation in 1985. Automation and refinement of this technique progressed with the introduction of a thermal stable DNA polymerase from the bacterium Thermus aquaticus, consequently the name Taq DNA polymerase. PCR is a powerful amplification technique that can generate an ample supply of a specific segment of DNA (i.e., an amplicon) from only a small amount of starting material (i.e., DNA template or target sequence). While straightforward and generally trouble-free, there are pitfalls that complicate the reaction producing spurious results. When PCR fails it can lead to many non-specific DNA products of varying sizes that appear as a ladder or smear of bands on agarose gels. Sometimes no products form at all. Another potential problem occurs when mutations are unintentionally introduced in the amplicons, resulting in a heterogeneous population of PCR products. PCR failures can become frustrating unless patience and careful troubleshooting are employed to sort out and solve the problem(s). This protocol outlines the basic principles of PCR, provides a methodology that will result in amplification of most target sequences, and presents strategies for optimizing a reaction. By following this PCR guide, students should be able to: Set up reactions and thermal cycling conditions for a conventional PCR experiment Understand the function of various reaction components and their overall effect on a PCR experiment Design and optimize a PCR experiment for any DNA template Troubleshoot failed PCR experiments. © 2012 Creative Commons Attribution-NonCommercial License.},
   author = {Todd C. Lorenz},
   doi = {10.3791/3998},
   issn = {1940087X},
   issue = {63},
   journal = {Journal of Visualized Experiments},
   keywords = {Additives,Basic protocols,Enhancers,Issue 63,Melting temperature,Optimization,PCR,Primer design,T m,Template,Troubleshooting},
   month = {5},
   pmid = {22664923},
   title = {Polymerase chain reaction: Basic protocol plus troubleshooting and optimization strategies},
   year = {2012},
}
@article{Elameen2021,
   abstract = {Saprolegnia parasitica is recognized as one of the most important oomycetes pests of salmon and trout species. The amplified fragment length polymorphism (AFLP) and method sequence data of the internal transcribed spacer (ITS) were used to study the genetic diversity and relationships of Saprolegnia spp. collected from Canada, Chile, Japan, Norway and Scotland. AFLP analysis of 37 Saprolegnia spp. isolates using six primer combinations gave a total of 163 clear polymorphic bands. Bayesian cluster analysis using genetic similarity divided the isolates into three main groups, suggesting that there are genetic relationships among the isolates. The unweighted pair group method with arithmetic mean (UPGMA) and principal coordinate analysis (PCO) confirmed the pattern of the cluster analyses. ITS analyses of 48 Saprolegnia sequences resulted in five well-defined clades. Analysis of molecular variance (AMOVA) revealed greater variation within countries (91.01%) than among countries (8.99%). We were able to distinguish the Saprolegnia isolates according to their species, ability to produce oogonia with and without long spines on the cysts and their ability to or not to cause mortality in salmonids. AFLP markers and ITS sequencing data obtained in the study, were found to be an efficient tool to characterize the genetic diversity and relationships of Saprolegnia spp. The comparison of AFLP analysis and ITS sequence data using the Mantel test showed a very high and significant correlation (r2 = 0.8317).},
   author = {Abdelhameed Elameen and Svein Stueland and Ralf Kristensen and Rosa F. Fristad and Trude Vrålstad and Ida Skaar},
   doi = {10.3390/jof7090713},
   issn = {2309608X},
   issue = {9},
   journal = {Journal of Fungi},
   keywords = {AFLP,Fingerprinting,Genetic diversity,ITS,Origin,Salmon},
   month = {9},
   publisher = {MDPI},
   title = {Genetic analyses of saprolegnia strains isolated from salmonid fish of different geographic origin document the connection between pathogenicity and molecular diversity},
   volume = {7},
   year = {2021},
}
@article{Putri2020,
   abstract = {Food spoilage can caused by pathogenic bacteria and can cause disease (food-borne pathogens). Foods that are vulnerable to pathogenic bacteria are foods that contain lots of protein, such as meat, milk and eggs. Listeria monocytogenes and Escherichia coli are commonly found in fresh meat. The solution for the problem is microbiological preservation by using Lactic Acid Bacteria (LAB). The purpose of this study is to isolate LAB from Apis mellifera honey, find out its characteristics, and test for antibacterial growth of L. monocytogenes and E. coli. LAB have been isolated with pour plate. Morphological characterization have been done by observing the colonies macroscopically and microscopically. LAB have been enumerated by Total Plate Count (TPC). Antibacterial Test have been done by well diffussion method. Experimental design was using Completely Randomized Factorial Design (CRFD). Statistical analysis have been done by univariate test with SPSS 16.0. 1st factor is LAB, 2nd factor is pH of supernatant and 3rd factor is pathogenic bacteria. Total 9 isolates of LAB were obtained from A. mellifera honey. LAB population is 9.6 x 10 5 CFU/mL. The result of screening LAB antibacterial assay is 2 potential isolates, they are MA 3 and MA 4. The best supernatant of LAB that could inhibit the growth of L. monocytogenes and E. coli is MA 3 with average diameters 12,05 mm and 12,07 mm. Pathogenic bacteria that is more sensitive is E. coli, because of the antibacterial compound from LAB is composed by organic acid that can break down the outer membrane and lower the pH, so pathogenic bacterial cannot be adapted to acidic environment.},
   author = {Indriana Putri and Nur Jannah and Susiana Purwantisari},
   issn = {2614-8307},
   issue = {1},
   journal = {NICHE Journal of Tropical Biology},
   keywords = {Apis mellifera honey,Escherichia coli,Listeria monocytogenes,antibacterial,lactic acid bacteria},
   pages = {26-34},
   title = {) Putri et al},
   volume = {3},
   year = {2020},
}
@inproceedings{Nurcahyo2019,
   abstract = {A group of lactic acid bacteria (LAB) as a probiotic agent have been known to have a beneficial effect on health chicken. The objectives of this study were to isolate, characterize and determine of the LAB which originated from the small intestine content of domestic duck (Anas sp.) for candidate of probiotic. Isolation, selection and identification of bacteria was done using de Man Rogosa Sharpe (MRS) agar + 1% bromocresol purple. Characterization of bacteria based on morphological by Gram staining methods, and identification of biochemical characters using catalase activity, and Triple Sugar Iron Agar (TSIA). The data of isolate confirmed to Bergey's Manual of Systematic Bacteriology. This research carried out on the Microbiology Laboratory, Microbiology Study Program, Yala Radjabhat University (YRU), Faculty of Science and Agriculture. The results showed that according to physiological and biochemical characteristics in various media, the bacteria had Gram +, catalase-, coccus in shape, and were able to ferment glucose to be lactic acid. Based on the result, it is concluded that the LAB isolate shows a similar characteristic to the member of genus Lactobacillus sp. The isolated bacteria shows characteristic resistance to acidic pH and bile salts so the bacteria were fulfilled as a probiotic candidate.},
   author = {Heru Nurcahyo and Suyanta and Abdollah Dale and Fadholi Yudha Alif Furqon},
   doi = {10.1088/1742-6596/1397/1/012043},
   issn = {17426596},
   issue = {1},
   journal = {Journal of Physics: Conference Series},
   keywords = {Isolation of LAB,duck (Anas sp.),probiotic candidate},
   month = {12},
   publisher = {Institute of Physics Publishing},
   title = {Isolation and Characterization of Lactic Acid Bacteria (Lab) from Small Intestine Content of Duck (Anas Sp.) As A Probiotic Candidate},
   volume = {1397},
   year = {2019},
}
@report{,
   abstract = {In the present work, five hundred and sixty-seven isolates of lactic acid bacteria were recovered from raw bee pollen grains. All isolates were screened for their antagonistic activity against both Gram-positive and Gram-negative pathogenic bacteria. Neutralized supernatants of 54 lactic acid bacteria (LAB) cultures from 216 active isolates inhibited the growth of indicator bacteria. They were phenotypically characterized, based on the fermentation of 39 carbohydrates. Using the simple matching coefficient and unweighted pair group algorithm with arithmetic averages (UPGMA), seven clusters with other two members were defined at the 79% similarity level. The following species were characterized: Lactobacillus plantarum, Lactobacillus fermentum, Lactococcus lactis, Pediococcus acidilactici, Pediococcus pentosaceus, and unidentified lactobacilli. Phenotypic characteristics of major and minor clusters were also identified. Partial sequencing of the 16S rRNA gene of representative isolates from each cluster was performed, and ten strains were assigned to seven species: Lactobacillus plantarum, Lactobacillus fermentum, Lactococcus lactis, Lactobacillus ingluviei, Pediococcus pentosaceus, Lactobacillus acidipiscis and Weissella cibaria. The molecular method used failed to determine the exact taxonomic status of BH0900 and AH3133.},
   author = {Hani Belhadj and Daoud Harzallah and Dalila Bouamra and Seddik Khennouf and Saliha Dahamna and Mouloud Ghadbane},
   keywords = {16S rRNA gene sequencing,UPGMA,functional foods,lactic acid bacteria,numerical clustering,pollen},
   title = {Phenotypic and Genotypic Characterization of Some Lactic Acid Bacteria Isolated from Bee Pollen: A Preliminary Study},
   url = {http://www.ncbi.nlm.},
}
@article{,
   abstract = {In livestock production, lactic acid bacteria (LAB) are the most common microorganisms used as probiotics. For such use, these bacteria must be correctly identified and characterized to ensure their safety and efficiency. In the present study, LAB were isolated from broiler excreta, where a fermentation process was used. Nine among sixteen isolates were identified by biochemical and molecular (sequencing of the 16S rRNA gene) methods as Lactobacillus crispatus (n = 1), Lactobacillus pentosus (n = 1), Weissella cibaria (n = 1), Pediococcus pentosaceus (n = 2) and Enterococcus hirae (n = 4). Subsequently, these bacteria were characterized for their growth capabilities, lactic acid production, acidic pH and bile salts tolerance, cell surface hydrophobicity, antimicrobial susceptibility and antagonistic activity. Lactobacillus pentosus strain LB-31, which showed the best characteristics, was selected for further analysis. This strain was administered to broilers and showed the ability of modulating the immune response and producing beneficial effects on morpho-physiological, productive and health indicators of the animals.},
   author = {Yaneisy García-Hernández and Tania Pérez-Sánchez and Ramón Boucourt and José L. Balcázar and Jacques R. Nicoli and João Moreira-Silva and Zoraya Rodríguez and Héctor Fuertes and Odalys Nuñez and Nereyda Albelo and Nabil Halaihel},
   doi = {10.1016/j.rvsc.2016.08.009},
   issn = {15322661},
   journal = {Research in Veterinary Science},
   keywords = {Broilers,Lactic acid bacteria,Lactobacillus pentosus,Probiotics},
   month = {10},
   pages = {125-132},
   pmid = {27663381},
   publisher = {Elsevier B.V.},
   title = {Isolation, characterization and evaluation of probiotic lactic acid bacteria for potential use in animal production},
   volume = {108},
   year = {2016},
}
@article{Suryadi2019,
   abstract = {Background and Aim: A local microorganism-based probiotic has been developed as an alternative to using antibiotic growth promoter and its effect on broiler meat quality has been studied, when supplemented with poultry feed at different concentrations. This study aimed to understand the effect of local microorganism-based probiotic sourced from cattle rumen and chicken intestine and added as feed supplement at different concentrations on broiler meat quality. Materials and Methods: The local microorganism-based probiotic made from cattle rumen and chicken intestine contained Lactobacillus spp., Bifidobacterium spp., Streptococcus spp., and Bacillus spp. The experiments followed a completely randomized design. Treatments in the study were: P0, i.e., control (without probiotic), P1 (probiotic administered at 5 ml/kg feed), P2 (probiotic administered at 10 ml/kg feed), and P3 (probiotic administered at 15 ml/kg feed). Each treatment was repeated 5 times. Parameters examined in this study were pH, meat tenderness, fat content, and meat protein content. Results: Based on a total of 200 chickens, the percentage of meat protein content in treatments P1, P2, and P3 showed an increase of 19.34%, 19.42%, and 19.64%, respectively, when compared with P0 that showed a protein content increase of 19.14%. The fat content of meat for P1, P2, and P3 was 21.54%, 21.46%, and 21.30%, respectively, which was less than the value for P0 (21.69%). The treatments did not significantly affect pH or meat tenderness when compared with the control. The usage of this novel probiotic as a feed supplement resulted in an increase in meat protein content and a decrease in fat content. Conclusion: This study indicates that using the local microorganism-based probiotic sourced from cattle rumen and chicken intestine to supplement poultry feed did not have a significantly different effect (p>0.05) on meat pH; however, it had a significantly different (p<0.05) on protein and fat content of broiler meat.},
   author = {Ujang Suryadi and Yudhi Ratna Nugraheni and Anang Febri Prasetyo and Aan Awaludin},
   doi = {10.14202/vetworld.2019.1775-1778},
   issn = {22310916},
   issue = {11},
   journal = {Veterinary World},
   keywords = {Broiler,Chicken,Meat,Microorganism,Probiotic},
   pages = {1775-1778},
   publisher = {Veterinary World},
   title = {Evaluation of effects of a novel probiotic feed supplement on the quality of broiler meat},
   volume = {12},
   year = {2019},
}
@article{Feng2016,
   abstract = {Poultry is known to be a major reservoir of Salmonella. The use of lactic acid bacteria has become one of successful strategies to control Salmonella in poultry. The purpose of this study was to select lactic acid bacteria strains by their in vitro immunomodulatory properties for potential use as probiotics against Salmonella infection in broiler chicks. Among 101 isolated lactic acid bacteria strains, 13 strains effectively survived under acidic (pH 2.5) and bile salt (ranging from 0.1% to 1.0%) conditions, effectively inhibited growth of 6 pathogens, and adhered to Caco-2 cells. However, their in vitro immunomodulatory activities differed significantly. Finally, three strains with higher in vitro immunomodulatory properties (Lactobacillus plantarum PZ01, Lactobacillus salivarius JM32 and Pediococcus acidilactici JH231) and three strains with lower in vitro immunomodulatory activities (Enterococcus faecium JS11, Lactobacillus salivarius JK22 and Lactobacillus salivarius JM2A1) were compared for their inhibitory effects on Salmonella adhesion and invasion to Caco-2 cells in vitro and their antimicrobial effects in vivo. The former three strains inhibited Salmonella adhesion and invasion to Caco-2 cells in vitro, reduced the number of Salmonella in intestinal content, spleen and liver, reduced the levels of lipopolysaccharide-induced TNF-β factor (LITAF), IL-1α, IL-6 and IL-12 in serum and increased the level of IL-10 in serum during a challenge study in vivo more efficiently than the latter three strains. These results suggest that in vitro immunomodulatory activities could be used as additional parameters to select more effective probiotics as feed supplements for poultry.},
   author = {Junchang Feng and Lihong Wang and Luoxiong Zhou and Xin Yang and Xin Zhao},
   doi = {10.1371/journal.pone.0147630},
   issn = {19326203},
   issue = {1},
   journal = {PLoS ONE},
   month = {1},
   pmid = {26799658},
   publisher = {Public Library of Science},
   title = {Using in vitro immunomodulatory properties of lactic acid bacteria for selection of probiotics against salmonella infection in broiler chicks},
   volume = {11},
   year = {2016},
}
@generic{Wang2021,
   abstract = {Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce lactic acid, and are currently widely used in the fermented food industry. In recent years, with the excellent role of lactic acid bacteria in the food industry and probiotic functions, their microbial metabolic characteristics have also attracted more attention. Lactic acid bacteria can decompose macromolecular substances in food, including degradation of indigestible polysaccharides and transformation of undesirable flavor substances. Meanwhile, they can also produce a variety of products including short-chain fatty acids, amines, bacteriocins, vitamins and exopolysaccharides during metabolism. Based on the above-mentioned metabolic characteristics, lactic acid bacteria have shown a variety of expanded applications in the food industry. On the one hand, they are used to improve the flavor of fermented foods, increase the nutrition of foods, reduce harmful substances, increase shelf life, and so on. On the other hand, they can be used as probiotics to promote health in the body. This article reviews and prospects the important metabolites in the expanded application of lactic acid bacteria from the perspective of bioengineering and biotechnology.},
   author = {Yaqi Wang and Jiangtao Wu and Mengxin Lv and Zhen Shao and Meluleki Hungwe and Jinju Wang and Xiaojia Bai and Jingli Xie and Yanping Wang and Weitao Geng},
   doi = {10.3389/fbioe.2021.612285},
   issn = {22964185},
   journal = {Frontiers in Bioengineering and Biotechnology},
   keywords = {degradation,expanding applications,lactic acid bacteria,metabolism characteristics,products},
   month = {5},
   publisher = {Frontiers Media S.A.},
   title = {Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry},
   volume = {9},
   year = {2021},
}
@generic{George2018,
   abstract = {Lactic acid bacteria (LAB) are representative members of multiple ecosystems on earth, displaying dynamic interactions within animal and plant kingdoms in respect with other microbes. This highly heterogeneous phylogenetic group has coevolved with plants, invertebrates, and vertebrates, establishing either mutualism, symbiosis, commensalism, or even parasitism-like behavior with their hosts. Depending on their location and environment conditions, LAB can be dominant or sometimes in minority within ecosystems. Whatever their origins and relative abundance in specific anatomic sites, LAB exhibit multifaceted ecological and functional properties. While some resident LAB permanently inhabit distinct animal mucosal cavities, others are provided by food and may transiently occupy the gastrointestinal tract. It is admitted that the overall gut microbiome has a deep impact on health and diseases. Here, we examined the presence and the physiological role of LAB in the healthy human and several animal microbiome. Moreover, we also highlighted some dysbiotic states and related consequences for health, considering both the resident and the so-called “transionts” microorganisms. Whether LAB-related health effects act collectively or follow a strain-specificity dogma is also addressed. Besides the highly suggested contribution of LAB to interplay with immune, metabolic, and even brain-axis regulation, the possible involvement of LAB in xenobiotic detoxification processes and metal equilibrium is also tackled. Recent technological developments such as functional metagenomics, metabolomics, high-content screening and design in vitro and in vivo experimental models now open new horizons for LAB as markers applied for disease diagnosis, susceptibility, and follow-up. Moreover, identification of general and more specific molecular mechanisms based on antioxidant, antimicrobial, anti-inflammatory, and detoxifying properties of LAB currently extends their selection and promising use, either as probiotics, in traditional and functional foods, for dedicated treatments and mostly for maintenance of normobiosis and homeostasis.},
   author = {Fanny George and Catherine Daniel and Muriel Thomas and Elisabeth Singer and Axel Guilbaud and Frédéric J. Tessier and Anne Marie Revol-Junelles and Frédéric Borges and Benoît Foligné},
   doi = {10.3389/fmicb.2018.02899},
   issn = {1664302X},
   issue = {NOV},
   journal = {Frontiers in Microbiology},
   keywords = {Ecological niches,Ecosystems,Fermented food,Gut microbiota,Lactic acid bacteria,Probiotics},
   month = {11},
   publisher = {Frontiers Media S.A.},
   title = {Occurrence and dynamism of lactic acid bacteria in distinct ecological niches: A multifaceted functional health perspective},
   volume = {9},
   year = {2018},
}
@article{Tavakoli2017,
   abstract = {Eight lactic isolates including Lactobacillus plantarum (MT.ZH193, MT.ZH293, MT.ZH393 and MT.ZH593), L. casei (MT.ZH493), L. pentosus (MT.ZH693), and L. fermentum (MT.ZH893 and MT.ZH993) were identified from an Iranian traditional cheese "Koozeh Paneer" using the morphological, phenotypical, biochemical and molecular characterization and then their probiotic characteristics were compared. Results showed that the lactic isolates of L. plantarum (MT.ZH293) and L. fermentum (MT.ZH893 and MT.ZH993) were resistant to all the used bile salts up to concentrations of 0.3 to 2.0%. All the strains showed low sensitivity to the presence of conjugated bile salts. L. plantarum MT.ZH293 exhibited the highest enzymatic activity of β-galactosidase and survival rate in a simulated stomach duodenum passage. L. casei MT.ZH493 generated the highest amount of hydrogen peroxide, followed by L. fermentum MT.ZH993 and L. plantarum MT.ZH593. Although the most selected LAB isolates had a moderate cell surface hydrophobicity, L. plantarum MT. ZH593 expressed the highest cell surface hydrophobicity. L. fermentum MT.ZH893 had strong resistance to all the antibiotics tested such as amoxicillin, ceftriaxon, chloramphenicol, erythromycin, gentamycin, streptomycin, tetracycline and vancomycin. Five lactic strains of L. plantarum (MT.ZH193, MT.ZH393 and MT.ZH593) and L. fermentum (MT.ZH893 and MT.ZH993) inhibited the growth of the tested foodborne pathogens including Escherichia coli PTCC5052, Salmonella enterica, Enetrococcus hirea, Staphylococcus aureus and Pseudomonas aeruginosa.},
   author = {Mahmoud Tavakoli and Zohreh Hamidi-Esfahani and Mohammad Amin Hejazi and Mohammad Hossein Azizi and Soleiman Abbasi},
   doi = {10.1515/pjfns-2016-0003},
   issn = {20836007},
   issue = {1},
   journal = {Polish Journal of Food and Nutrition Sciences},
   keywords = {antibacterial,antibiotic resistance,cell surface hydrophobicity,gastric resistance,lactic acid bacteria (LAB),probiotic cheese},
   month = {3},
   pages = {41-48},
   publisher = {Polish Academy Sciences},
   title = {Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese},
   volume = {67},
   year = {2017},
}
@article{Reuben2019,
   abstract = {Background: Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, are now accepted as suitable alternatives to antibiotics in the control of animal infections and improving animal production. Lactic acid bacteria (LAB) with remarkable functional properties have been evaluated in different studies as possible probiotic candidates. The purpose of this study was to isolate, characterize and assess the potentials of LAB from poultry gastrointestinal tract as potential poultry probiotics. Results: Potential LAB probiotics were isolated from broilers, characterized and evaluated for probiotic properties including antagonistic activity (against Escherichia coli, E. coli O157: H7, Enterococcus faecalis, Salmonella Typhimurium, S. Enteritidis and Listeria monocytogenes), survivability in simulated gastric juice, tolerance to phenol and bile salts, adhesion to ileum epithelial cells, auto and co-aggregation, hydrophobicity, α-glucosidase inhibitory activity, and antibiotic susceptibility tests. Most promising LAB strains with excellent probiotic potentials were identified by API 50 CHL and 16S rRNA sequencing as Lactobacillus reuteri I2, Pediococcus acidilactici I5, P. acidilactici I8, P. acidilactici c3, P. pentosaceus I13, and Enterococcus faecium c14. They inhibited all the pathogens tested with zones of inhibition ranging from 12.5 ± 0.71 to 20 ± 0 mm, and competitively excluded (P < 0.05) the pathogens examined while adhering to ileum epithelial cells with viable counts of 3.0 to 6.0 Log CFU/ml. The selected LAB strains also showed significant (P < 0.005) auto and co-aggregation abilities with α-glucosidase inhibitory activity ranging from 12.5 to 92.0%. The antibiotic susceptibility test showed 100.00% resistance of the LAB strains to oxacillin, with multiple antibiotic resistance indices above 0.5. Conclusion: The selected LAB strains are ideal probiotic candidates which can be applied in the field for the improvement of poultry performance and control of pathogens in poultry, hence curtailing further transmission to humans.},
   author = {Rine Christopher Reuben and Pravas Chandra Roy and Shovon Lal Sarkar and Rubayet Ul Alam and Iqbal Kabir Jahid},
   doi = {10.1186/s12866-019-1626-0},
   issn = {14712180},
   issue = {1},
   journal = {BMC Microbiology},
   keywords = {Antagonistic activity,Lactic acid bacteria,Poultry,Probiotics},
   month = {11},
   pmid = {31718570},
   publisher = {BioMed Central},
   title = {Isolation, characterization, and assessment of lactic acid bacteria toward their selection as poultry probiotics},
   volume = {19},
   year = {2019},
}
@article{Rajoka2018,
   abstract = {The gut is a source of lactic acid bacteria with remarkable functional and technologies properties as well as a potential source of probiotics. In the present study, 13 strains of Lactobacillus were isolated from poultry intestine and identified according to their 16S rDNA sequences, as well as the evaluation of their probiotic potential. The probiotic properties were tested in aspects of antibiotic susceptibility, antimicrobial activity, exopolysaccharide production, lysozyme tolerance, gut condition tolerance (low pH, bile salt tolerance) and adhesion to human colorectal adenocarcinoma cell line (Caco-2). Most isolates were resistance to streptomycin (10 μg/mL), gentamicin (10 μg/mL), kanamycin (30 μg/mL), penicillin (10 μg/mL) and chloramphenicol (30 μg/mL). Isolates shows strong abilities to adhere to Caco-2 cell in the range of (76 to 85%). Isolates SHA101 to SHA113 showed high survival rate under gastrointestinal tract condition (>80%), indicating their potential in application of probiotics. The results of these tests indicate that the lactic acid bacteria isolated from poultry intestine have potential use as probiotic in various products.},
   author = {M. Sh R. Rajoka and H. F. Hayat and S. Sarwar and H. M. Mehwish and F. Ahmad and N. Hussain and S. Z.H. Shah and M. Khurshid and M. Siddiqu and J. Shi},
   doi = {10.1134/S0026261718010150},
   issn = {00262617},
   issue = {1},
   journal = {Microbiology (Russian Federation)},
   keywords = {lactic acid bacteria,microbiota,poultry,probiotic},
   month = {1},
   pages = {116-126},
   publisher = {Maik Nauka Publishing / Springer SBM},
   title = {Isolation and evaluation of probiotic potential of lactic acid bacteria isolated from poultry intestine},
   volume = {87},
   year = {2018},
}
@generic{Suissa2022,
   abstract = {The composition of the gut microbiome is greatly influenced by nutrition and dietary alterations which can also induce large temporary microbial shifts. However, the molecular mechanisms that promote these changes remain to be determined. Species of the family Lactobacillaceae and Bacillus species are genetically manipulatable bacteria that are naturally found in the human gastrointestinal (GI) tract and are often considered models of beneficial microbiota. Here, we identify specific conserved molecular pathways that play a key role in host colonization by beneficial members of the microbiota. In particular, we highlight three pathways important to the success of lactic acid bacteria (LAB) in the GI tract: glycolysis and fermentation, microbial communication via membrane vesicles, and condition-dependent antibiotic production. We elaborate on how the understanding of these circuits can lead to the development of novel therapeutic approaches to combat GI tract infections.},
   author = {Ronit Suissa and Rela Oved and Gavi Jankelowitz and Sondra Turjeman and Omry Koren and Ilana Kolodkin-Gal},
   doi = {10.1016/j.tim.2021.07.007},
   issn = {18784380},
   issue = {3},
   journal = {Trends in Microbiology},
   keywords = {adhesion,antibiotics,genetics,lactobacillaceae,nutrition,probiotics},
   month = {3},
   pages = {293-306},
   pmid = {34446338},
   publisher = {Elsevier Ltd},
   title = {Molecular genetics for probiotic engineering: dissecting lactic acid bacteria},
   volume = {30},
   year = {2022},
}
@article{,
   abstract = {The Effect of Biofertilizers and Anorganic Fertilizers to Several Soil Chemical Properties and Spinach (Amaranthus tricolor) in Pedungan Village Inceptisol The aim of this study is to know the effect of interaction between biofertilizers and inorganic fertilizers on soil chemical properties and yield of spinach in Pedungan Inceptisol. This research was conducted from October 2017 to February 2018 at the greenhouse. The experiment located in Pedungan Village and the Soil and Environmental Laboratory, Agriculture Faculty of Udayana University. Randomized Block Design (RBD) with 9 treatments and 3 replications were used in this experiment. The data were analyzed by using the Costat program and continued by the LSD test at 5% level if the treatment was significantly different. The variables observed in this study consisted of soil chemical properties and production of plants. The result of this experiment showed that there are no interaction between biofretilizer and inorganic fertilizer on all of parameters observed. The effect of biofertilizers had a significant diferences on all of parameters, while in using inorganic fertilizers only on the half parameters. The treatment of biofertilizers at a dose of 20 mL had a significant effect on the improvement on all parameters, while inorganic fertilizer treatment at half of the recommended dose had the same effect as the treatment of real recomended dose for increasing the total N, K, soil pH, and plant height.},
   author = {Konsentrasi Ilmu Tanah dan Lingkungan and Program Studi Agroekoteknologi and Fakultas Pertanian and Universitas Udayana and Jalan PB Sudirman},
   issn = {2301-6515},
   issue = {1},
   keywords = {Biofertilizers,Chemical Properties,Inorganic Fertilizers,Spinach},
   title = {E-Jurnal Agroekoteknologi Tropika Pengaruh Pupuk Hayati dan Pupuk Anorganik Terhadap Beberapa Sifat Kimia Tanah Serta Hasil Tanaman Bayam Cabut (Amaranthus tricolor) di Tanah Inceptisol Desa Pedungan SEINA RIZKY PRIAMBODO KETUT DHARMA SUSILA *) NI NENGAH SONIARI},
   volume = {8},
   url = {https://ojs.unud.ac.id/index.php/JAT},
   year = {2019},
}