Probiotic Properties of Lactobacillus Species Isolated from Fermented Palm Sap in Thailand

2021 ◽  
Author(s):  
Phoomjai Sornsenee ◽  
Kamonnut Singkhamanan ◽  
Surasak Sangkhathat ◽  
Phanvasri Saengsuwan ◽  
Chonticha Romyasamit
Keyword(s):  
Lactobacillus Species ◽  
Probiotic Properties

In vitro evaluation of probiotic properties of Lactobacillus species of food and human origin

LWT ◽  
2019 ◽  
Vol 106 ◽  
pp. 201-208 ◽  
Author(s):  
Aarti A. Boricha ◽  
Satyamitra L. Shekh ◽  
Sheetal P. Pithva ◽  
Padma S. Ambalam ◽  
Bharatkumar Rajiv Manuel Vyas
Keyword(s):  
Lactobacillus Species ◽  
Probiotic Properties ◽  
Human Origin ◽  
In Vitro Evaluation

Probiotic Properties of Lactobacillus Species Isolated from Local Traditional Fermented Products

2015 ◽  
Vol 8 (2) ◽  
pp. 81-87 ◽  
Author(s):  
Adel M. Mahasneh ◽  
Sarah Hamdan ◽  
Sari A. Mahasneh
Keyword(s):  
Lactobacillus Species ◽  
Probiotic Properties ◽  
Fermented Products

Milk fermented by Lactobacillus species from Brazilian artisanal cheese protect germ-free-mice against Salmonella Typhimurium infection

2017 ◽  
Vol 8 (4) ◽  
pp. 579-588 ◽  
Author(s):  
L.B. Acurcio ◽  
S.H.C. Sandes ◽  
R.W. Bastos ◽  
F.M. Sant’anna ◽  
S.H.S.P. Pedroso ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Lactobacillus Plantarum ◽  
Transforming Growth Factor ◽  
Lactobacillus Rhamnosus ◽  
Antagonistic Effect ◽  
Lactobacillus Species ◽  
Control Group ◽  
Probiotic Properties ◽  
Necrosis Factor Alpha ◽  
Germ Free

Ingestion of milks fermented by Lactobacillus strains showing probiotic properties is an important tool to maintain gastrointestinal health. In this study, Lactobacillus rhamnosus D1 and Lactobacillus plantarum B7, isolated from Brazilian artisanal cheese, were used as starters for the functional fermented milks to assess their probiotic properties in a gnotobiotic animal model. Male germ-free Swiss mice received a single oral dose of milk fermented by each sample, and were challenged with Salmonella Typhimurium five days afterwards. Milk fermented by both Lactobacillus strains maintained counts above 108 cfu/ml during cold storage. Lactobacillus strains colonised the gut of the germ-free-mice, maintaining their antagonistic effect. This colonisation led to a protective effect against Salmonella challenge, as demonstrated by reduced pathogen translocation and histological lesions, when compared to control group, especially for Lactobacillus rhamnosus D1. Additionally, mRNA expression of inflammatory (interferon gamma, interleukin (IL)-6, tumour necrosis factor alpha) and anti-inflammatory (transforming growth factor β1) cytokines was augmented in animals previously colonised and then challenged, when compared to other experimental groups. Lactobacillus plantarum B7 colonisation also promoted higher expression of IL-17, showing a proper maturation of colonised germ-free-mice immune system. IL-5 was stimulated by both strains’ colonisation and not by S. Typhimurium challenge.

scholarly journals Cholesterol-lowering Potential and Exopolysaccharide Biosynthesis of Lactobacillus spp. isolated from Human Milk

2021 ◽  
Vol 37 (4) ◽  
Author(s):  
Pham Thi Thu Uyen ◽  
Nguyen Hoai An ◽  
Pham The Hai ◽  
Bui Thi Viet Ha
Keyword(s):  
Human Milk ◽  
Shigella Flexneri ◽  
Antimicrobial Activities ◽  
Culture Broth ◽  
Lactobacillus Species ◽  
Probiotic Properties ◽  
New Findings ◽  
Potential Applications ◽  
Microbial Exopolysaccharides ◽  
Commercial Probiotics

Recent research generated information that human milk is not only a valuable source of nutrition, but it also provides a complex microbial community, containing especially Lactobacillus species - the major components of a great number of commercial probiotics. New findings on potential applications of Lactobacillus species revealed that these bacteria have abilities to produce anti-microbial exopolysaccharides (EPS) and to reduce cholesterol in culture broth. In this study, we successfully isolated and screened for Lactobacillus bacteria from human milk samples, and finally obtained four strains, including L. plantarum BM7.13, L. plantarum BM29.7, L. acidophilus BM10.8 and L. rhamnosus BM30.4. Researching the probiotic activities of these strains showed that all strains were tolerant to the low pH (3.0) and 0.3% bile salts. Characterization of the probiotic properties indicated that all selected Lactobacillus isolates had ESP (125-326 mg/L) and exhibited strong antimicrobial activities against pathogenic microbes, such as Escherichia coli, Staphylococcus aureus, Shigella flexneri and Salmonella typhimurium. Our results also indicated that all strains displayed cholesterol assimilation capabilities in culture broth with the maximum figure recorded for L. plantarum BM7.13.

scholarly journals Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods

2017 ◽  
Vol 10 (4) ◽  
pp. 309-318 ◽  
Author(s):  
P. Dawlal ◽  
C. Brabet ◽  
M.S. Thantsha ◽  
E.M. Buys
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Conditions ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Lactobacillus Species ◽  
Probiotic Properties ◽  
Cereal Products ◽  
The Stability

Maize, which contributes to a large portion of the African diet and serves as the base substrate for many fermented cereal products, has been reported to be contaminated with fumonisins. This study aimed to evaluate the in vitro ability of predominant lactic acid bacteria (LAB) in African traditional fermented maize based foods (ogi and mahewu) to bind fumonisin B1 (FB1) and B2 (FB2), as well as the stability of the complex at different pH and temperatures, in particular observed during ogi fermentation and under its storage conditions (time, temperature). The percentage of bound fumonisins was calculated after analysing the level of fumonisins not bound to LAB after a certain incubation time, by HPLC. The results revealed the ability of all tested LAB strains to bind both fumonisins, with binding efficiencies varying between strains and higher for FB2. Binding of fumonisins increased with a decrease in pH from 6 to 4 (observed during the ogi fermentation process) and from 4 to 2 (acidic pH in the stomach), and an increase in temperature (from 30 to 37 °C). The percentage of FB1 and FB2 bound to LAB at pH 4 decreased after 6 days of storage at 30 °C for all LAB strains, except for Lactobacillus plantarum (R1096) for which it increased. Lactobacillus species (L. plantarum and Lactobacillus delbrueckii) were the most efficient in binding FB1 and FB2, whereas Pediococcus sp. was less efficient. Therefore, the Lactobacillus strains tested in this study can be recommended as potential starter cultures for African traditional fermented maize based foods having detoxifying and probiotic properties.

scholarly journals Evaluation of Lactobacillus Species Isolated from Swine Intestine for their Probiotic Properties in Piglets

2017 ◽  
Vol 6 (8) ◽  
pp. 3169-3183
Author(s):  
K. Balasingam ◽  
C. Valli ◽  
L. Radhakrishnan ◽  
D. Balasuramanyam
Keyword(s):  
Lactobacillus Species ◽  
Probiotic Properties

scholarly journals Characterization of Lactobacillus species proposed as probiotics

10.5219/1479 ◽  
2021 ◽  
Vol 15 ◽  
pp. 143-150
Author(s):  
Saad Sabah Fakhry ◽  
Farqad Abdullah Rashid ◽  
Maha Muhamaed Khudiar ◽  
Lubna Ayad Ismail ◽  
Sarah Khattab Ismail ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Species ◽  
Probiotic Properties ◽  
Biochemical Tests ◽  
Survival Percentage ◽  
Sds Page ◽  
Vitro Analysis

An isolated Lactobacillus from several various sources were identified depending on morphological, microscopically and biochemical tests in vitro analysis of probiotic properties that included: an ability to tolerate in different concentration of bile salt, survival in acidic conditions, their antimicrobial activity, and S-layer characterizations were carried out. It was noticed that isolates of Lactobacillus rhamnosus and L. delbrueckii have a broad activity of antimicrobial and found the isolate L. rhamnosus represented with a survival percentage 6.9% at pH 4.5 and 5.1% at pH 2.0) also L. rhamnosus (5.7% at pH 4.5 and 4.9% at pH 2.0) tolerated acidic media, Lactobacillus spp. has antimicrobial activity against all gram-positive and negative tested isolates. 70 kDa of S-layer protein bands were detected with whole-cell SDS-PAGE analysis, and it's predominant in cells of isolates which grown in MRS broth anaerobically. It was noticed that the collected Lactobacillus isolates could be used as probiotic.

scholarly journals Isolation, Identification and Analysis of Probiotic Characteristics of Lactobacillus spp. from Regional Yoghurts from Surendranagar District, Gujarat

2021 ◽  
Author(s):  
Manish Soni ◽  
Hemaliben R. Shah ◽  
Shraddhaben M. Patel
Keyword(s):  
Lactic Acid ◽  
Bacterial Species ◽  
Temperature Tolerance ◽  
Morphological Characterization ◽  
Lactobacillus Species ◽  
Probiotic Properties ◽  
Human Gastrointestinal Tract ◽  
Biochemical Tests ◽  
Ph Tolerance ◽  
Lactobacillus Spp

Background: Probiotics are good bacterial species. They confer health benefits to the human gastrointestinal tract. Lactobacillus spp. and Bifidobacterium are the most commonly used probiotic strains.Methods: In the present study; Lactic acid bacteria were isolated from the different regional yoghurt sample (masti, lite and household fermented dahi). Identification and analysis was done by different morphological characterization, biochemical tests and probiotic characterization like pH tolerance, bile salt tolerance, temperature tolerance and NaCl tolerance etc. of isolated lactobacillus spp.Result: This study indicated that Lactobacillus species from yogurt samples have potential probiotic properties.

Sign in / Sign up

Export Citation Format

Share Document