Phenotypic and Genotypic Characterization of Lactic Acid Bacteria from Traditional Cheese in Khorramabad City of Iran with Probiotic Potential

Sourdough is a mixture of flour and water fermented by lactic acid bacteria and yeast, with a large use in bakery products. This study was developed with Brazilian grape (Niagara rosada) sourdough obtained from spontaneous fermentation. The aim of this work was to characterize genotypic and phenotypically lactic acid bacteria and yeasts isolated from sourdough. The phenotypic identification for bacteria and yeasts was performed by using the kit API50CHL and 20CAUX and the genotypic characterization was performed by sequencing method. A total of four isolated strains were analyzed in this study. Two of these strains were phenotypically and genotypic identified as Lactobacillus paracasei and one as Saccharomyces cerevisiae. Another sample phenotypically identified as Candida pelliculosa did not show the same identity by sequencing. It shows the need to use phenotypic and genotypic characterization associated for the correct microorganism identification.

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Screening for Folate Producing Lactic Acid Bacteria from Colostrum and Characterization of their Probiotic Potential

Journal of Pure and Applied Microbiology ◽

10.22207/jpam.12.2.37 ◽

2018 ◽

Vol 12 (2) ◽

pp. 765-776 ◽

Cited By ~ 1

Author(s):

HM Bhagya ◽

B Renuka ◽

Mahadeva Naika ◽

HV Batra ◽

HS Murali

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Probiotic Potential

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Genotypic characterization of Lactic acid bacteria in gut microbiome of freshwater fish

Microbiology ◽

10.1134/s0026261717020138 ◽

2017 ◽

Vol 86 (2) ◽

pp. 276-285

Author(s):

U. J. Maji ◽

S. Mohanty

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Freshwater Fish ◽

Gut Microbiome ◽

Genotypic Characterization

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Isolation and characterization of potential probiotic lactic acid bacteria from traditional cheese

LWT ◽

10.1016/j.lwt.2021.112319 ◽

2021 ◽

pp. 112319

Author(s):

Sarhan Mohammed ◽

Ahmet Hilmi Çon

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Isolation And Characterization ◽

Traditional Cheese ◽

Probiotic Lactic Acid Bacteria

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Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats

Foods ◽

10.3390/foods10071519 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1519

Author(s):

Elvina Parlindungan ◽

Gabriele A. Lugli ◽

Marco Ventura ◽

Douwe van Sinderen ◽

Jennifer Mahony

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Organic Acids ◽

Bile Salt ◽

Antibiotic Susceptibility ◽

Dominant Species ◽

Fermented Foods ◽

Probiotic Potential ◽

Excellent Source

Probiotics are defined as live microorganisms which confer health benefits to the host when administered in adequate amounts. Many lactic acid bacteria (LAB) strains have been classified as probiotics and fermented foods are an excellent source of such LAB. In this study, novel probiotic candidates from two fermented meats (pancetta and prosciutto) were isolated and characterized. LAB populations present in pancetta and prosciutto were evaluated and Lactiplantibacillus plantarum was found to be the dominant species. The antagonistic ability of selected isolates against LAB and non-LAB strains was investigated, in particular, the ability to produce anti-microbial compounds including organic acids and bacteriocins. Probiotic characteristics including antibiotic susceptibility, hydrophobicity and autoaggregation capacity; and ability to withstand simulated gastric juice, bile salt, phenol and NaCl were assessed. Among the characterized strains, L. plantarum 41G isolated from prosciutto was identified as the most robust probiotic candidate compared. Results from this study demonstrate that artisanal fermented meat is a rich source of novel strains with probiotic potential.

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