Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C

Tabah bamboo shoot pickle is one of the fermented food which is the source of lactic acid bacteria. Lactic acid bacteria (LAB) is beneficial to health because it has the ability as a probiotic. Lactic acid bacteria that have probiotic criteria should have resistance to low pH and bile salts. This study aims to determine isolates of lactic acid bacteria isolated from tabah bamboo shoot pickle resistant to low pH and bile salts (NaDC). Lactic acid bacteria were tested to low pH by using MRS broth that have different pH (pH 2, pH 3, pH 4 and pH 6.2 as a control) incubated at 37ºC for 3 hours. isolates were survive in low pH then continued in bile salt resistance test with 0.3% bile salt concentration for 15 minutes, 30 minutes, 45 minutes, 60 minutes and 24 hours. The results showed that three isolates out of 88 isolates had ability to grow in low pH and in medium supplemented by NaDC 0,3%. The isolates are AR 3057, AR 3101 and AR 6152 which can be used as candidat of probiotic. Keywords : Tabah bamboo shoot pickle, lactic acid bacteria, probiotic, low pH, bile salt

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Effect of lactic acid bacteria on Listeria monocytogenes infection and innate immunity in rabbits

Czech Journal of Animal Science ◽

10.17221/247/2019-cjas ◽

2020 ◽

Vol 65 (No. 1) ◽

pp. 23-30 ◽

Cited By ~ 2

Author(s):

Heping Zhao ◽

Feike Zhang ◽

Jun Chai ◽

Jianping Wang

Keyword(s):

Lactic Acid ◽

Listeria Monocytogenes ◽

Lactic Acid Bacteria ◽

Positive Control ◽

Negative Control ◽

Listeriolysin O ◽

Serum Iga ◽

Probiotic Lactic Acid Bacteria ◽

Spleen And Lymph Nodes ◽

Proinflammatory Factors

The present study aimed to investigate the effect of probiotic lactic acid bacteria (LAB) addition on Listeria monocytogenes translocation and its toxin listeriolysin O (LLO), proinflammatory factors, immune organ indexes and serum immunoglobulins in farmed rabbits. Five treatments included negative control (NC), positive control (PC) with L. monocytogenes infection and supplemental LAB at 3.0 × 106 (low-LAB, L-LAB), 3.0 × 108 (medium-LAB, M-LAB) and 3.0 × 1010 (high-LAB, H-LAB) CFU/kg of diet, respectively. The LAB was a mixture of equal amounts of Lactobacillus acidophilus (ACCC11073), Lactobacillus plantarum (CICC21863) and Enterococcus faecium (CICC20430). A total of 180 weaned rabbits (negative for L. monocytogenes) were randomly assigned to 5 groups with 6 replicates of 6 rabbits each in response to the 5 treatments. L. monocytogenes infection occurred on the first day of feeding trial and dietary LAB supplementation lasted for 14 days. The results showed that on days 7 and 14 post administration, L. monocytogenes in caecum, liver, spleen and lymph nodes was reduced in M-LAB and H-LAB compared to PC (P < 0.05), and linear and quadratic reducing trends were found in liver on day 7 (P ≤ 0.002). On day 14, mucosa LLO mRNA expression and serum TNFα, IL1β and IFNγ were reduced in the three LAB treatments (P < 0.05), and linear and quadratic trends were found on TNFα and IL1β (P ≤ 0.025); indexes of thymus and spleen, serum IgA and IgG were increased in the LAB treatments (P < 0.05). It is concluded that LAB can be used to alleviate L. monocytogenes infection and to improve the immune function of farmed animals.

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