scholarly journals Isolation and probiotic potential of lactic acid bacteria from swine feces for feed additive composition

2021 ◽  
Vol 204 (1) ◽  
Author(s):  
Katarzyna Marchwińska ◽  
Daniela Gwiazdowska
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Resistance ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Feed Additive ◽  
Rrna Gene ◽  
Probiotic Properties ◽  
Probiotic Potential ◽  
High Viability

AbstractAnimal microbiota is becoming an object of interest as a source of beneficial bacteria for commercial use. Moreover, the escalating problem of bacterial resistance to antibiotics is threatening animals and humans; therefore, in the last decade intensive search for alternative antimicrobials has been observed. In this study, lactic acid bacteria (LAB) were isolated from suckling and weaned pigs feces (376) and characterized to determine their functional properties and usability as pigs additives. Selection of the most promising LAB was made after each stage of research. Isolates were tested for their antimicrobial activity (376) and susceptibility to antibiotics (71). Selected LAB isolates (41) were tested for the production of organic acids, enzymatic activity, cell surface hydrophobicity and survival in gastrointestinal tract. Isolates selected for feed additive (5) were identified by MALDI-TOF mass spectrometry and partial sequence analysis of 16S rRNA gene, represented by Lentilactobacillus, Lacticaseibacillus (both previously classified as Lactobacillus) and Pediococcus genus. Feed additive prototype demonstrated high viability after lyophilization and during storage at 4 °C and − 20 °C for 30 days. Finally, feed additive was tested for survival in simulated alimentary tract of pigs, showing viability at the sufficient level to colonize the host. Studies are focused on obtaining beneficial strains of LAB with probiotic properties for pigs feed additive.

scholarly journals Screening for Probiotic Potential of Lactobacillus Rhamnosus Strain CRD4

2020 ◽  
Vol 11 (3) ◽  
pp. 10174-10184
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Rhamnosus ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Zone Of Inhibition ◽  
Probiotic Potential ◽  
16S Rna ◽  
Acid And Bile Tolerance ◽  
Gene Bank Accession

Lactic acid bacteria are the foremost used probiotic worldwide. Its successful application in manufacturing dairy products and probiotic foods makes it a promising industrial prerequisite. The objective of the present investigation was to isolate, identify, and molecularly characterize Lactic acid bacteria from local dairy samples of Odisha state of India and explores its probiotic traits. One potential strain was isolated using a selective Lactobacillus-MRS agar medium. The biochemical studies illustrated the bacteria were gram-positive, catalyze (-ve), and non-motile. The taxonomical diversity of the bacterium was analyzed by 16s RNA sequencing and classified as Lactobacillus rhamnosus strain CRD4 with gene bank accession no [MG573074]. Further, the selected strain was screened for its probiotic competence of lower acid and bile tolerance. The result confirmed that lactobacillus strain successfully defended the low pH and bile stress and acclaimed 70% cell surface hydrophobicity. Antibiotic studies obtained confirmed the possible resistance of the strain. The maximum zone of inhibition was expressed in diameter 42mm against Ciprofloxacin. In conclusion, based upon the above results, Lactobacillus rhamnosus can be a profound probiotic candidate.

scholarly journals Evaluation of the Antibacterial Activity and Probiotic Potential of Lactobacillus plantarum Isolated from Chinese Homemade Pickles

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Y. Zeng ◽  
Y. Li ◽  
Q. P. Wu ◽  
J. M. Zhang ◽  
X. Q. Xie ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Antibiotic Resistance Genes ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Bile Salt Hydrolase ◽  
Rrna Gene ◽  
Probiotic Potential

This study investigated the antipathogenic activity and probiotic potential of indigenous lactic acid bacteria (LAB) isolated from Chinese homemade pickles. In total, 27 samples were collected from different sites in China. Fifty-nine yielded pure colonies were identified by 16S rRNA gene sequencing as LAB and were initially evaluated for the antibacterial activity in vitro. Initial screening yielded Lactobacillus plantarum GS083, GS086, and GS090, which showed a broad-spectrum antibacterial activity against food-borne pathogens, especially multidrug-resistant pathogens. Meanwhile, organic acids were mainly responsible for the antimicrobial activity of the LAB strains, and the most abundant of these was lactic acid (19.32 ± 0.95 to 24.79 ± 0.40 g/l). Additionally, three L. plantarum strains demonstrated several basic probiotic characteristics including cell surface hydrophobicity, autoaggregation, and survival under gastrointestinal (GI) tract conditions. The safety of these isolates was also evaluated based on their antibiotic susceptibility, hemolytic risk, bile salt hydrolase activity, and existence of virulence or antibiotic resistance genes. All strains were safe at both the genomic and phenotypic levels. Therefore, L. plantarum GS083, GS086, and GS090 are fairly promising probiotic candidates and may be favorable for use as preservatives in the food industry.

scholarly journals Molecular identification and in vitro evaluation of probiotic functional properties of some Egyptian lactic acid bacteria and yeasts

2021 ◽  
Vol 19 (1) ◽  
Author(s):  
Al-Shimaa Ibrahim Ahmed ◽  
Gihan Mohamed El Moghazy ◽  
Tarek Ragab Elsayed ◽  
Hanan Abdel Latif Goda ◽  
Galal Mahmoud Khalafalla
Keyword(s):  
Lactic Acid ◽  
Cell Surface Hydrophobicity ◽  
16S Rrna Gene Sequencing ◽  
Surface Hydrophobicity ◽  
Rrna Gene ◽  
E Coli ◽  
Probiotic Potential ◽  
Health Promoting ◽  
Rrna Gene Sequencing

Abstract Background The health-promoting effects along with global economic importance of consuming food products supplemented with probiotic microorganisms encouraged the researchers to discover new probiotics. Results Fourteen lactic acid bacterial isolates were identified as Enterococcus mediterraneensis, Lactobacillus fermentum, and Streptococcus lutetiensis by 16S rRNA gene sequencing, and in vitro characterized for their actual probiotic potential. All E. mediterraneensis isolates were resistant to clindamycin, whereas Lb. fermentum isolates were resistant to ampicillin, clindamycin, and vancomycin. The E. mediterraneensis and Lb. fermentum isolates displayed high overall digestive survival, ranged from 1.35 ± 0.06 to 32.73 ± 0.84% and from 2.01 ± 0.01 to 23.9 ± 1.85%, respectively. All isolates displayed cell surface hydrophobicity, ranged between 15.44 ± 6.72 and 39.79 ± 2.87%. The strongest auto-aggregation capability, higher than 40%, was observed for most E. mediterraneensis and Lb. fermentum isolates. The E. mediterraneensis isolates (L2, L12, and L15), Lb. fermentum (L8, L9, and L10), and Strep. lutetiensis (L14) exhibited the greatest co-aggregation with Salmonella typhimurium, Escherichia coli O157:H7, Staphylococcus aureus, and Bacillus cereus. Fifty-seven and fourteen hundredth percent of E. mediterraneensis isolates could be considered bacteriocinogenic against E. coli O157:H7, B. cereus, and S. aureus. Conclusion This study is the first one to isolate Enterococcus mediterraneensis in Egypt and to characterize it as new species of probiotics globally. According to the results, E. mediterraneensis (L2, L12, and L15), Lb. fermentum (L8, L9, and L10), and Strep. lutetiensis (L14) are the most promising in vitro probiotic candidates.

scholarly journals Molecular identification of native lactic acid bacteria isolated from curd samples with probiotic potential

2019 ◽  
Vol 9 (6) ◽  
pp. 4591-4597
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Biochemical Study ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Fermented Foods ◽  
Bacterial Strains ◽  
Probiotic Potential ◽  
Acid And Bile Tolerance

Fermented foods are high in nutrient content than any other category of foods due to the presence of live microorganisms called probiotics. Its application in manufacturing of dairy foods and role in different types of disease prevention ranks it as the most exuberant. The aim of the present study was to isolate and identify lactic acid bacteria from native curd samples collected from dairy farms of Odisha state of India and explore its probiotic potential. Three morphologically distinct bacterial strains were isolated using MRS agar plates. The biochemical study confirmed that all the isolates were gram-positive. The molecular approaches were used to analyze the taxonomical diversity of isolates. 16 S rRNA sequencing was carried out and the bacterial isolates were taxonomically classified as Lactobacillus sp., Lactobacillus plantarum, Lactobacillus casei with NCBI Gene bank accession number [MG573071], [MG573072] and [MG573073] respectively. Further, the isolated bacterial strains were screened for their acid and bile tolerance competence as a principal criterion for probiotic. Among the isolates Lactobacillus casei (MG573073) was found to be highly tolerant of low pH and bile salts, posed strongest cell surface hydrophobicity of 75%. However, the maximum zone of inhibition was observed against Amoxilline/clavunic acid 44mm. The cell growth was found higher in presence of 2% inulin with cell viability 9.11 log 10 CFU/ml. In conclusion, based on the obtained results, Lactobacillus casei can act as a suitable probiotic candidate.

scholarly journals Characterization of Lactobacillus brevis with Potential Probiotic Properties and Biofilm Inhibition against Pseudomonas aeruginosa

Proceedings ◽  
2020 ◽  
Vol 66 (1) ◽  
pp. 14
Author(s):  
Vaishali Singh ◽  
Suman Ganger ◽  
Shweta Patil
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Cell Surface Hydrophobicity ◽  
Lactobacillus Brevis ◽  
Probiotic Properties ◽  
Biofilm Inhibition ◽  
Probiotic Potential

(1) Background: Probiotics are a live microbial supplement that improve hosts’ health by maintaining intestinal microbiota. The evidence suggests that probiotics can be used as a therapeutic strategy to improve overall digestive health. Lactic acid bacteria strains have been extensively used as probiotics. (2) Method: To isolate lactic acid bacteria with probiotic potential from food samples. Probiotic properties such as tolerance to low pH, bile, sodium chloride, lysozyme, antibiotic susceptibility, cell surface hydrophobicity, and antimicrobial activity were determined. (3) Results: Ten different isolates were examined to study their probiotic potential. In this study, Lactobacillus brevis was isolated and showed most of the probiotic properties, such as10% sodium chloride tolerance, 1% bile tolerance, growth in pH 2, and antimicrobial activity against E. coli, S. aureus, K. pneumoniae, and P. aeruginosa. Formation of biofilm by Klebsiella pneumoniae and Pseudomonas aeruginosa was also inhibited by cell free extracts of L. brevis, which reveals its therapeutic relevance. In addition, it was found to be stable at low temperature (4°C). (4) Conclusion: The above-mentioned results of L. brevis suggest that it has promising potential to be considered “probiotic”. Further in vivo assessments could be carried out that would provide its dual role of prevention as well as use in therapy.

scholarly journals Probiotic and Antioxidant Properties of Lactic Acid Bacteria Isolated from Indigenous Fermented Tea Leaves (Miang) of North Thailand and Promising Application in Synbiotic Formulation

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 195
Author(s):  
Kridsada Unban ◽  
Wirunya Chaichana ◽  
Sasitorn Baipong ◽  
Aliyu Dantani Abdullahi ◽  
Apinun Kanpiengjai ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Surface ◽  
Antioxidant Properties ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Rrna Gene ◽  
High Tolerance ◽  
Effective Response ◽  
Gastrointestinal Conditions

Miang, a traditional fermented tea from Northern Thailand, potentially hosts beneficial probiotic bacteria. A total of 133 isolates of lactic acid bacteria (LAB) isolated from Miang were evaluated for probiotic potential. Among them, 5 strains showed high tolerance to bile and acidic conditions and were selected for further evaluation. All selected strains showed inhibitory activity against human pathogens, including Bacillus cereus, Staphylococcus aureus, and Salmonella ser. Typhimurium. Nucleotide sequences analysis of the 16S rRNA gene revealed that 3 isolates were identified as Lactobacillus pentosus; the remaining were L. plantarum and Pediococcus pentosaceus, respectively. All 5 strains showed a high survival rate of more than 90% when exposed to simulated gastrointestinal conditions and were also susceptible to antibiotics such as erythromycin, tetracycline, and gentamycin, and resistant to vancomycin, streptomycin, and polymycin. In addition, the selected isolates exhibited different degrees of cell surface hydrophobicity (58.3–92.9%) and auto-aggregation (38.9–46.0%). The antioxidant activity reflected in DPPH scavenging activities of viable cells and their cell-free culture supernatants (CFCS) were also found in selected LAB isolates. Moreover, selected LAB isolates showed ability to grow on commercial prebiotics (GOS, FOS or XOS). The preliminary study of spray-drying using cyclodextrin as thermoprotectant suggested that all strains can be designed as a powdered formulation. L. pentosus A14-6 was the best strain, with high tolerance against simulated gastrointestinal conditions, high cell surface hydrophobicity, effective response to tested commercial oligosaccharides, especially XOS, and the highest cell antioxidant properties. L. pentosus A14-6 was therefore targeted for further applications in food and synbiotic applications.

scholarly journals Probiotic potential and safety characterization of Enterococcus hirae G24 isolated from indigenous raw goat milk

2020 ◽  
pp. 218-226
Author(s):  
Kamni Rajput ◽  
Ramesh Chandra Dubey
Keyword(s):  
Cell Surface ◽  
Pathogenic Bacteria ◽  
Cell Surface Hydrophobicity ◽  
Raw Milk ◽  
Surface Hydrophobicity ◽  
Rrna Gene ◽  
Enterococcus Hirae ◽  
Bacterial Cultures ◽  
Probiotic Potential

In this paper, an investigation on lactic acid bacterial isolates from ethnic goat raw milk samples were examined for their probiotic potential and safety parameters. For this purpose, isolated bacterial cultures were screened based on certain parameters viz., sugar fermentation, tolerance to temperature, salt, low pH, bile salts, and phenol resistance. After that, these bacterial cultures were more estimated in vitro for auto-aggregation, cell surface hydrophobicity, response to simulated stomach duodenum channel, antibiotic resistance, and antimicrobial activity. Besides, probiotic traits show the absence of gelatinase and hemolytic activity supports its safety. The isolate G24 showed good viability at different pH, bile concentration, phenol resistance and response to simulated stomach duodenum passage but it did not show gelatinase and hemolytic activities. Isolate G24 was susceptible to amikacin, carbenicillin, kanamycin, ciprofloxacin, co-trimazine, nitrofurantoin, streptomycin, and tetracycline. Isolate G24 also exhibited antimicrobial action against five common pathogenic bacteria, such as Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Listeria monocytogens, and Salmonella typhimurium. It displayed the maximum auto-aggregation, cell surface hydrophobicity to different hydrocarbons. Following molecular characterization the isolate G24 was identified as Enterococcus hirae with 16S rRNA gene sequencing and phylogeny. E. hirae G24 bears the excellent properties of probiotics.

scholarly journals  Bacteriocin-producing lactic acid bacteria as a probiotic potential from Thai indigenous chickens

2012 ◽  
Vol 57 (No. 3) ◽  
pp. 137-149 ◽  
Author(s):  
H. Musikasang ◽  
N. Sohsomboon ◽  
A. Tani ◽  
S. Maneerat
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Inhibitory Activity ◽  
Proteolytic Enzymes ◽  
Penicillin G ◽  
Probiotic Properties ◽  
Indigenous Chickens ◽  
Probiotic Potential ◽  
Gastrointestinal Conditions ◽  
Acti Vity

Bacteriocin-producing lactic acid bacteria (LAB) were isolated and screened from the gastrointestinal tract (GIT) of Thai indigenous chickens. The bacteriocinogenic activities and the primary probiotic properties were determined. The bacteriocins produced by 14 strains of selected LAB displayed inhibitory activity against indicator strains after the supernatants were neutralized with NaOH in the following species: Lactobacillus sakei subsp. sakei JCM1157, Enterococcus faecalis VanB, Bacillus sp., and Listeria monocytogenes. The antagonistic acti-vity of selected LAB was inactivated or decreased after being treated with proteolytic enzymes (α-chymotrypsin and trypsin). CR5-1 strain exhibited the highest level of activity (5120 AU/ml) in the stationary phase against L. sakei subsp. sakei JCM1157 in MRS broth at 37°C. The nine isolates of selected LAB were investigated for primary probiotic properties. The survival of the nine isolates was found to decrease approximately by 3 log CFU/ml after passing through the gastrointestinal conditions. All isolates exhibited protein digestion on agar plates but no isolates showed the ability to digest starch and lipid. Most of them showed high susceptibilities to some antibiotics (penicillin G, tetracycline and erythromycin). Thirteen LAB strains producing bacteriocin with strongly inhibitory activity were identified as Lactobacillus salivarius and only one strain was identified by 16S rDNA sequence analysis as Lactobacillus agilis.    

scholarly journals Isolation, identification and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food

2021 ◽  
Vol 7 (4) ◽  
pp. 431-446
Author(s):  
Sunisa Suwannaphan ◽  
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
High Surface ◽  
Surface Hydrophobicity ◽  
Fermented Food ◽  
Probiotic Properties ◽  
Two Samples ◽  
Traditional Fermented Food

<abstract> <p>The probiotic potential of lactic acid bacteria (LAB) isolated from Thai traditional fermented food was investigated. Forty-two samples were collected from four markets in Phra Nakhon Si Ayutthaya Province. Out of 50 isolated LAB, 6 (a3, f4, f8, K1, K4 and K9) obtained from pla-ra and bamboo shoot pickle samples showed high tolerance to gastrointestinal tract conditions. These isolates were selected to identify and characterize their probiotic properties. Isolate a3 was identified as <italic>Weissella thailandensis</italic>, isolates f4 and f8 were identified as belonging to <italic>Enterococcus thailandicus</italic> and isolates K1, K4 and K9 were determined as <italic>Limosilactobacillus fermentum</italic>. All six LAB exhibited high autoaggregation ability (93.40–95.01%), while <italic>W. thailandensis</italic> isolate a3 showed potential for coaggregation in almost all the pathogenic bacteria tested. Cell-free supernatant (CFS) obtained from all isolates did not inhibit <italic>Staphylococcus aureus</italic>. CFS derived from <italic>L. fermentum</italic> isolate K4 showed the most efficient antimicrobial activity, in particular against Gram-negative bacteria, while <italic>L. fermentum</italic> isolate K4 presented high surface hydrophobicity in the presence of xylene and n-hexane. All LAB isolates were found to be resistant to clindamycin and nalidixic acid, whereas <italic>E. thailandicus</italic> isolate f8 exhibited resistance to most of the antibiotics tested. <italic>L. fermentum</italic> isolate K4 showed promise as a suitable probiotic candidate for future applications in the food industry due to tolerance to gastrointestinal tract conditions with high surface hydrophobicity and inhibited most of the pathogens tested.</p> </abstract>

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