However, high-throughput sequencing analysis found that white popinac silage contained a high proportion of genus Lactobacillus
. The low content of organic acid and high pH of white popinac silage in this study might imply that the DM content affected the mechanism of the forage fermentation and that the quantity of LAB did not guarantee efficient tropical silage fermentation.
From 68 isolates belonging to these species, which were derived from 99 isolates from the genus Lactobacillus
out of a total of 127 isolates from healthy pregnant women in their late-first trimester, four final candidate strains were selected for targeted formulation based on a battery of criteria such as ability to grow under both aerobic and anaerobic conditions, acidification capacity, glycogen utilization, extracellular hydrogen peroxide production, stability under acidic conditions and resistance to bile salts (important for survival during gastrointestinal transit post-oral administration), anti-microbial activity against multiple strains of common vaginal pathogens (i.e., Candida albicans, Candida krusei, Candida glabrata, E.
Antimicrobial susceptibility evaluation studies in bacteria of the genus Lactobacillus
, conducted by Danielsen and Wind (2003), indicated that the level of susceptibility is dependent on the origin of the strains.
The bacterial colonies were assigned to the genus Lactobacillus
by MALDI-TOF mass spectrometry (Bruker Biotyper system, Bruker Daltonics, Germany), as previously described .
The most widely used microorganisms for this purpose are bacteria of the genus Lactobacillus
and Enterococcus, and some fungi and yeasts .
This confirmed that all of the isolates belonged to the genus Lactobacillus
(Amit-Romach et al., 2004).
One of the main components of probiotics are bacteria of the genus Lactobacillus
It is important to emphasize that resistance to such antimicrobials is intrinsic to the genus Lactobacillus
and does not present a risk of being transferred through horizontal genetic transfer to the bacteria of the native intestinal microbiota [9,16, 51, 52].
Most often probiotics are of the genus Lactobacillus
This was likely caused by the growth of a few species, especially those in the genus Lactobacillus
and the larger family, Lactobacillaceae, which dominated the bacterial communities and caused the less-abundant taxa to fall below detectable levels.