Screening of lactic acid bacteria with the ability to reduce goaty flavor related fatty acids in goat milk.

In this study, we conducted sensory evaluation and gas chromatography-mass spectrometry analysis on fermented goat milk samples prepared by 12 strains of lactic acid bacteria (LAB) isolated from goat milk to screen for strains with the ability to reduce the goaty flavor. The bacterial counts of fermented goat milk was 7.07-9.01 log CFU/mL. The electronic nose distinguished fresh goat milk (FGM) and fermented goat milk, and the electronic tongue results showed that Leuconostoc citreum 1, 4, 20, 22, 32, and 57, Latilactobacillus curvatus 144 and 147 imparted fermented goat milk a taste different from FGM. Overall, Leuconostoc citreum 57, Leuconostoc citreum 126, Latilactobacillus curvatus 142, Latilactobacillus curvatus 143, and Latilactobacillus curvatus 147 were screened with the ability to improve the flavor of goat milk. They gave fermented goat milk a goat flavor score lower than or equal to FGM. And the fermented goat milk samples 57, 126, 142, 143, and 147 contained 25, 22, 15, 24, and 17 volatile flavor compounds, respectively, with a greater variety and content of ketones and aldehydes and lower levels of hexanoic acid, octanoic acid, and decanoic acid than FGM. However, the pH and WHC results indicated that the application of these strains as secondary cultures is necessary. Our finding provides basic research data to improve the flavor of goat milk products.

Characterization of Leuconostoc lactis Bacteremia during a 2-year Study at a Tertiary Care Center in North India-An Observational Analysis.

Leuconostoc species are regarded as important causes for many infections in immunocompromised patients. In this study, we assessed the characteristics of Leuconostoc spp. causing bacteremia in patients at our center. This observational analysis was conducted in the microbiology laboratory of a tertiary care center in northern India from July 2021 to July 2023. Patients in whom blood culture bottles were positive for Leuconostoc lactis were included in the study. Culture isolates were identified by MALDI-ToF MS as L. lactis and tested for antibiotic sensitivity results by Kirby-Bauer disk diffusion method. Demographic and clinical details were collected and analyzed. During the study period, 6,742 blood culture bottles flagged positive. Among these, L. lactis was isolated from 14 (0.21%) patients. The median patient age was 34 years. The male-to-female ratio was 2.5:1. All the patients with L. lactis bacteremia had an underlying condition leading to immunosuppression (e.g., carcinoma and chronic kidney disease). All the patients with L. lactis bacteremia had an intravascular device present at the time of bacteremia. All isolates in the study were sensitive to doxycycline, high level gentamicin, minocycline, ampicillin-sulbactam, and linezolid. Mortality was attributed to bacteremia by L. lactis in five patients. Appropriate and timely identification of the Leuconostoc species is important for the clinician to tailor regimens for the patients.

CLI: A new protocol for the isolation of Lactic Acid Bacteria from complex plant samples.

Lactic Acid Bacteria (LAB) are predominantly probiotic microorganisms and the most are Generally Recognized As Safe (GRAS). LAB inhabit in the human gut ecosystem and are largely found in fermented foods and silage. In the last decades, LAB have also has been found in plant microbiota as a new class of microbes with probiotic activity to plants. For this reason, today the scientific interest in the study and isolation of LAB for agronomic application has increased. However, isolation protocols from complex samples such as plant tissues are scarce and inefficient. In this study, we developed a new protocol (CLI, Complex samples LAB Isolation) which yields purified LAB from plants. The sensitivity of CLI protocol was sufficient to isolate representative microorganisms of LAB genera (i.e. Leuconostoc, Lactococcus and Enterococcus). CLI protocol consists on five steps: i) sample preparation and pre-incubation in 1% sterile peptone at 30 °C for 24-48 h; ii) Sample homogenization in vortex by 10 min; iii) sample serial dilution in quarter-strength Ringer solution, iv) incubation in MRS agar plates with 0.2% of sorbic acid, with 1% of CaCO3, O2 < 15%, at pH 5.8 and 37 °C for 48 h.; v) Selection of single colonies with LAB morphology and CaCO3-solubilization halo. Our scientific contribution is that CLI protocol could be used for several complex samples and represents a useful method for further studies involving native LAB.

Interruptions of nurses' activities and patient safety: an integrative literature review / Interrupções de atividades de enfermeiros e a segurança do paciente: revisão integrativa da literatura / Interrupciones de actividades de enfermeros y la seguridad del paciente: revisión integradora de la literatura

OBJECTIVES: to identify characteristics related to the interruption of nurses in professional practice, as well as to assess the implications of interruptions for patient safety. METHOD: integrative literature review. The following databases were searched: Pubmed/Medline, LILACS, SciELO and Cochrane Library, using the descriptors interruptions and patient safety. An initial date was not established, but the final date was December 31, 2013. A total of 29 papers met the inclusion criteria. RESULTS: all the papers included describe interruptions as a harmful factor for patient safety. Data analysis revealed three relevant categories: characteristics of interruptions, implications for patient safety, and interventions to minimize interruptions. CONCLUSION: interruptions favor the occurrence of errors in the health field. Therefore, there is a need for further studies to understand such a phenomenon and its effects on clinical practice. .

OBJETIVOS: identificar características relacionadas à interrupção de enfermeiros em sua prática profissional, bem como avaliar as implicações para a segurança do paciente. MÉTODO: foi realizada revisão de literatura do tipo integrativa, com busca nas bases de dados Pubmed/Medline, LILACS, SciELO e Biblioteca Cochrane, utilizando os descritores interruptions e patient safety. A data inicial não foi limitada e a data final foi 31 de dezembro de 2013, identificando-se 29 artigos que atenderam aos critérios de inclusão. RESULTADOS: todos os artigos revisados descreveram a interrupção como fator prejudicial à segurança do paciente. A análise destes estudos revelou três categorias relevantes: características da interrupção, implicações da interrupção para a segurança do paciente e intervenções para minimizar as interrupções. CONCLUSÃO: a interrupção favorece a ocorrência de erros na saúde. Assim, notou-se necessidade de novas pesquisas para compreender tal fenômeno e seus efeitos na prática clínica. .

OBJETIVOS: identificar características relacionadas a la interrupción que sufren los enfermeros en su práctica profesional, así como evaluar las implicaciones para la seguridad del paciente. MÉTODO: fue realizada una revisión de literatura de tipo integradora, con búsqueda en las bases de datos Pubmed/Medline, LILACS, SciELO y Biblioteca Cochrane, utilizando los descriptores interruptions y patient safety. La fecha inicial no fue limitada y la fecha final fue 31 de diciembre de 2013, se identificaron 29 artículos que atendieran a los criterios de inclusión. RESULTADOS: todos los artículos revisados describieron la interrupción como un factor perjudicial a la seguridad del paciente. El análisis de estos estudios reveló tres categorías relevantes: características de la interrupción, implicaciones de la interrupción para la seguridad del paciente e intervenciones para minimizar las interrupciones. CONCLUSIÓN: la interrupción favorece la ocurrencia de errores en la salud. Así, se notó la necesidad de realizar nuevas investigaciones para comprender ese fenómeno y los efectos del mismo en la práctica clínica. .

Biological characteristics and probiotic effect of Leuconostoc lactis strain isolated from the intestine of black porgy fish

A strain of lactic acid bacteria, Leuconostoc lactis, was isolated from the intestinal tract of black porgy, Sparus macrocephalus, and identified by conventional biochemical characteristics and 16S rDNA gene sequence analysis. The isolated strain had the ability of bile tolerance and resistance to low pH, and survived well in the trypsinase and pepsin solution. But the highly concentrated dose of trypsinase and pepsin affect the viability of the isolated strain. The isolate was resistant to several antibiotics, including Cephalothin, Ceftriaxone, Imipenem and Tobramycin. The isolate could autoaggregate itself and coaggregate with other bacteria in vitro. The autoaggregation percentage increased to 23.29% after 20 h of incubation. The percentage of coaggregation were respectively 31.21%, 29.44%, 10.74%, 16.49%, 24.36%, 24.41% and 20.99% for Vibrio parahaemolyticus, Listeria monocytogenes, Escherichia coli O157, Salmonella typhimurium, Shigella, Staphylococcus aureus and Proteusbacillus vulgaris after 20 h incubation of a mixed suspension. The supernatant of the strain inhibited the growth of several pathogens, such as V.parahaemolyticus, Vibrio harveyi, Vibrio alginolyticus, Staphylococcus aureus, Escherichia coli O157, Salmonella typhimurium, Bacillus subtilis, Proteusbacillus vulgaris and Shigella. These results indicated that the isolate, Leuconostoc lactis, might be an attractive candidate for perspectival strain for probiotics in marine aquaculture.

Bioconversion of ginsenoside Rb1 into compound K by Leuconostoc citreum LH1 isolated from kimchi

About 40 different types of ginsenoside (ginseng saponin), a major pharmacological component of ginseng, have been identified along with their physiological activities. Among these, compound K has been reported to prevent the development of and the metastasis of cancer by blocking the formation of tumors and suppressing the invasion of cancerous cells. In this study, ginsenoside Rb1 was converted into compound K via interaction with the enzyme secreted by ¥â-glucosidase active bacteria, Leuconostoc citreum LH1, extracted from kimchi. The optimum time for the conversion of Rb1 to compound K was about 72 hrs at a constant pH of 6.0 and an optimum temperature of about 30¨¬C. Under optimal conditions, ginsenoside Rb1 was decomposed and converted into compound K by 72 hrs post-reaction (99 percent). Both TLC and HPLC were used to analyze the enzymatic reaction. Ginsenoside Rb1 was consecutively converted to ginsenoside Rd, F2, and compound K via the hydrolyses of 20-C ¥â-(1 ¡æ 6)-glucoside, 3-C ¥â-(1 ¡æ 2)glucoside, and 3-C ¥â-glucose of ginsenoside Rb1.

Leuconostoc sp en pacientes con cáncer: Estudio descriptivo / Leuconostoc sp in cancer patients: A descriptive study

Las especies de Leuconostoc son patógenas oportunistas informadas en muy baja frecuencia, que se pueden encontrar en pacientes críticamente enfermos, inmunocomprometidos y con infecciones intra-hospitalarias. Generalmente, se asocian a bacteriemia por dispositivos intra-vasculares y al uso de nutrición parenteral total. Sin embargo, también se han descrito otras infecciones asociadas, dentro de las que se cuentan meningitis, osteomielitis, infección del torrente sanguíneo, de vías urinarias y peritonitis. En este artículo se describe una serie de pacientes con cáncer en quienes se identificó este microorganismo, las condiciones clínicas asociadas y se hace una revisión de la literatura.

The species of Leuconostoc are uncommon opportunistic pathogens, which can be isolated in critically ill patients, immunocompromised hosts and in nosocomial infections. They are mostly isolated in bacteremia associated to intravascular devices and to the use of total parenteral nutrition. Nevertheless, other infections due to Leuconostoc sp have been described among which, meningitis, bloodstream infections, urinary tract infections and peritonitis have been reported. In this article we describe a series of cancer patients with Leuconostoc sp infections and their associated clinical conditions, and a literature review is presented.

Infección por Leuconostoc en pacientes con síndrome de intestino corto, nutrición parenteral y alimentación enteral continua / Leuconostoc infcctions in patients with short gut syndrome, parenteral nutrition and continuous enteral feeding

Leuconostoc is a grampositive cocci, quite ubiquitous in nature. It is used in wine industry, and for aroma and texture of dairy products. Occasionally it has been isolated from humans in cases of bacteremia, catheter associated infections, sepsis, meningitis, pneumonia, UTI, osteomyelitis and hepatic dysfunction. Short bowel syndrome, patients with CVC and patients with gastrostomy undergoing enteral feeding, are described amongst the factors associated with this infection. The isolation of a grampositive cocci, that does not hydrolyze arginine and that is resistant to vancomycin leads to this diagnostic possibility. Antibiotic treatment: penicillin or ampicillin.

Leuconostoc es una cocácea grampositiva parecida a los Streptococcus, que se encuentra ampliamente distribuida en la naturaleza; es usada en la industria de vinos, productos lácteos y quesos para la producción de aromas y texturas. Leuconostoc causa ocasionalmente infecciones en humanos, puede producir bacteriemia, infección asociada a catéter, síndrome séptico, meningitis, neumonía, infección del tracto urinario, osteomielitis y compromiso hepático, entre otros. Se describen como factores de riesgo para una infección por este agente: el síndrome de intestino corto, uso de catéter venoso central y la alimentación enteral por gastrostomía. Orientan a la presencia de este agente el aislamiento de una cocácea grampositiva, catalasa negativa, PYR y LAP negativas, resistente a vancomicina. El tratamiento de elección es penicilina o ampicilina.

Estudio microbiológico de ajo(Allium sativum L.) y cebolla (Allium cepa L.) deshidratados / Microbiological study of garlic (Allium sativum L.) and onion (Allium cepaL.) dehydrated

En este trabajo se efectuó un estudio microbiológico durante la deshidratación y el almacenamiento de ajo (Allium sativum L.) y de cebolla (Allium cepa L.). Al ajo se le efectuó un proceso de escaldado y a la cebolla un salmuereado previo a la deshidratación. En las materias primas los recuentos promedio expresados en UFC/g fueron: bacterias aerobias mesófilas entre 1,2 x 102y 1,6 x 103, mohos y levaduras entre 60 y 1,6 x 103, Lactobacillus spp. y Leuconostocmesenteroidessubesp. mesenteroides entre 10 y 50.Se identificaron: Penicillium spp., Monilia spp. Lactobacillus brevis,Leuconostoc mesenteroides subesp. mesenteroides y levaduras en ajo; Mucor spp., Penicillium spp., Monilia spp., Lactobacillus brevis y levaduras en dos tipos de cebolla. Leuconostoc mesenteroides subesp. mesenteroides sólo se detectó en un tipo de cebolla. En ajos deshidratados y durante el almacenamiento se hallaron Penicillium spp., Monilia spp., Lactobacillus brevis y levaduras mientras que los mismos con escaldado no presentaron desarrollo. Mucor spp., Penicillium spp., Monilia spp. y Lactobacillus brevis se identificaron en los dos tipos de cebolla deshidratadas. Con la incorporación del salmuereado la microflora se redujo significativamente hallándose solamente Penicillium spp. La utilización de barreras adicionales de control microbiano tales como escaldado y salmuereado produce un aporte importante a la estabilidad microbiológica de los productos.

A microbiological study during the process and the storage of garlic (Allium sativum L.) and onion (Allium cepa L.) dehydrated, with the additional barriers of blanching or brine immersion, was made. In all raw materials the average counts of aerobic mesophilic bacteria expressed in CFU/g ranged from 1.2 x 102to 1.6 x 103, molds and yeasts from 60 to 1.6 x 103, Lactobacillus spp. and Leuconostocmesenteroides subsp. mesenteroides between 10 and 50. Microorganisms identified were Penicillium spp., Monilia spp., Lactobacillus brevis, Leuconostoc mesenteroides subsp. mesenteroides and yeasts in garlic; Mucor spp., Penicillium spp., Monilia spp., Lactobacillus brevis and yeasts in both types of onions. Leuconostoc mesenteroides subsp. mesenteroides was detected in only kind of onion. In dehydrated garlic storage, Penicillium spp., Monilia spp., Lactobacillus brevis and yeasts were detected. In garlic, when a blanching step was carried out no microflora was detected. Mucor spp., Penicillium spp., Monilia spp. and Lactobacillus brevis were identified in both types of dehydrated onions. When brine immersion was included the microflora detected was significantly lower and only Penicillium spp. were found. The use of additional barriers such as blanching or brine immersion produces an important effect on the microbiological stability in these products.

Caracterizaçäo da microbiota bacteriana contaminante do caldo-de-cana durante a etapa de resfriamento em torre no processo de produçäo de álcool / Characterization of contaminant bacterial microbiota in sugar cane juice during the stage of cooling tower in alcohol production process

Amostras de caldo-de-cana clarificado a pasteurizado foram coletadas na entrada e saída de uma torre de resfriamento, no final da safra de cana de 1985. Contagem de microrganismos aeróbicos em placas evidenciou uma significativa variaçäo no número de contaminantes do caldo, durante a passagem pela torre, com elevaçäo (média logarítmica) de 10 vezes nas contagens em PCA e de 5,5 vezes nas contagens em MRS, acompanhadas de um decréscimo médio de 0,35 nos valores de pH das amostras. Dentre os tipos de bactérias presentes no caldo, a maior variaçäo observada foi na populaçäo de Leuconostoc, que apresentou uma elevaçäo de 46% da entrada para a saída da torre. A microbiota isolada mostrou-se predominantemente bacteriana (88%0 e Gram positiva (87%), sendo Lactobacillus o contaminante mais freqüente (38%), seguido de Staphylococcus (23%), Leuconostoc (12%), Bacillus (3%) Klebsiella (1%). As cepas de Lactobacillus foram classificadas como L. fermentus (33%), L. conbfusus (18%), L. viridescens (11%) e L. plantarum (2%). As demais ficaram com a identidade provável entre L. fermentus/L. reuteri (15%), L. brevis/L.buchneri (4%), L. fermentus/L.reuteri/L. buchneri (7%) e 10% näo foram identificadas. As cepas de Leuconostoc foram classificadas como L. mesenteroides subsp. mesenteroides (50%), L. paramesenteroide (27%) e L. mesenteroides subsp. dextranicum (23%)

Leuconostocs en leche cruda: aislamiento e identificación de especies de utilización rápida de lactosa / Leuconostocs in raw milk: isolation and identification of the species fast lactose fermenting

Be determinó la presencia de distintos leuconostocs de utilización rápida de lactosa en leches crudas, procedentes de establecimientos tamberos de los alrededores de la ciudad de Buenos Aires, mediante la utilización de un medio de cultivo lactosado no selectivo (YCL). La utilización de este medio evitó la necesidad de efectuar pruebas de diferenciación con Lactobacillus viridescens, y L. confusus. Se aislaron 891 cepas, de las cuales 710 fueron identificadas como pertenecientes al grupo de bacterias lácticas, y de éstas, 114 lo fueron como pertenecientes al género Leuconostoc, identificándose cepas de L. mesenteroides subsp. dextranicum y L. lactis. Se encontraron, también cuatro cepas que, de acuerdo a las pruebas efectuadas, pertenecen al género Leuconostoc pero no coinciden con ninguna de sus especies