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Lactic Acid Bacteria

Lactobacillus acidophilus. Streptococcus pyogenes.

Cassandra Caedo

on 1 January 2013

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Transcript of Lactic Acid Bacteria

LACTIC Lactobacillus Order BACTERIA ACID Enterococcus Streptococcus Leuconostoc Lactococcus Non-motile General Characteristics Non-sporulating Fermentative Catalase-negative Phyla/Lineage: Firmicutes low mol% G+C gram-positive bacteria Genera Lactobacilliales Pediococcus rod-shaped General Morphology sphere-shaped (cocci) Lactobacilli Nutritionally Fastidious Bacteria/
Heterotrophic Physiology/Nutrition Leuconostoc: facultatively cocci that may be elongated or elliptical shape; clustered in pairs or chains Streptococcus: form pairs or chains in liquid media; do not form endospores amino acids
B vitamins
pyrimidines Acid tolerant Aerotolerant Anaerobes Can grow within 5-45 Celsius Lactobacillus grow optimally between pH 4.5 and pH 6.4
Important in wine production, fermentation of vegetables such as cabbage and cucumbers, manufacture of buttermilk, butter, cheese, and dextrans; involved in food spoilage Leuconostoc Role/Significance Role/Significance Isolated from plants, silage, and milk Habitat/Ecology Habitat/Ecology or Facultative Genus Streptococcus Streptococcus Most strains of S. pyogenes cause pharyngitis and are common causes of skin infections [fever, rash, cellulitis, impetigo, TSS (Toxic Shock Syndrome)]

Causes death (Necrotizing Fasciitis - Flesh-eating disease) mouth, skin, intestine, and upper respiratory tract Lactobacillus Habitat/Ecology found in dairy products, meat, water, and sewage, beer, and fruits, etc. decaying plant materials part of the normal microflora of the oral cavity, intestinal tract, and vagina; usually not pathogenic Role/Significance used in the production of fermented vegetable foods, beverages, sour dough, hard cheeses, yogurt, and sausages responsible for spoilage of beer, milk, and meat Construction of Live Vaccines - Oral Immunization
“A handful of LAB have the capacity to colonize the gastrointestinal tract or the genital mucosa of animals and humans, making them excellent candidates for oral vaccines. Oral immunization has, among other advantages, the capacity to induce immunity through mucosal surfaces. These surfaces constitute one of the principal entrance points and the first line of defense hosts against attack by pathogenic organisms” Biotech Applications /
Current Research L. acidophilus S. pyrogenes S. pyrogenes Probiotics A. Lactobacillus
- can carry out heterolactic or homolactic acid fermentation
B. Leuconostoc
- carries out heterolactic fermentation
C. Streptococcus
- carries out homolactic fermentation; produces lactic acid but no gas Metabolism Homofermentative
+ Produce Lactic Acid as a major or sole product of fermentative metabolism
+ Produce Lactic Acid, Acetic Acid, Ethanol, Carbon dioxide Homolactic Heterolactic BIO 120 Report for Lactic Acid Bacteria THE
END https://docs.google.com/document/d/16g0rieDSaW0mUigbQSnBZGDStlSMyrJWN_kYiy4_D7w/edit View Complete Sources at:
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