In vitro evaluation of physiological probiotic properties of different lactic acid bacteria strains of dairy and human origin

2012 ◽  
Vol 4 (2) ◽  
pp. 531-541 ◽  
Author(s):  
Andrea Monteagudo-Mera ◽  
Leandro Rodríguez-Aparicio ◽  
Javier Rúa ◽  
Honorina Martínez-Blanco ◽  
Nicolás Navasa ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Probiotic Properties ◽  
Human Origin ◽  
In Vitro Evaluation

scholarly journals Screening of probiotic properties of lactic acid bacteria isolated from Kanjika, an ayruvedic lactic acid fermented product: An in-vitro evaluation

2007 ◽  
Vol 53 (3) ◽  
pp. 207-213 ◽  
Author(s):  
Kanchi Bhasker Praveen Kumar Reddy ◽  
Ponnala Raghavendra ◽  
Basavanna Girish Kumar ◽  
Mahesh Chandra Misra ◽  
Siddlingiaya Gurudutt Prapulla
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Probiotic Properties ◽  
In Vitro Evaluation ◽  
Fermented Product

In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria from the Gut of Labeo rohita and Catla catla

2015 ◽  
Vol 7 (2) ◽  
pp. 126-136 ◽  
Author(s):  
Tapasa Kumar Sahoo ◽  
Prasant Kumar Jena ◽  
Nidhi Nagar ◽  
Amiya Kumar Patel ◽  
Sriram Seshadri
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Labeo Rohita ◽  
Catla Catla ◽  
Probiotic Properties ◽  
In Vitro Evaluation

scholarly journals In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Guesh Mulaw ◽  
Tesfaye Sisay Tessema ◽  
Diriba Muleta ◽  
Anteneh Tesfaye
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Lactobacillus Plantarum ◽  
Pathogenic Bacteria ◽  
Survival Rates ◽  
Lactobacillus Paracasei ◽  
Probiotic Properties ◽  
Sequence Comparisons

Probiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluate in vitro probiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermented Teff injera dough, Ergo, and Kocho products. A total of 90 LAB were isolated, of which 4 (4.44%) isolates showed 45.35–97.11% and 38.40–90.49% survival rates at pH values (2, 2.5, and 3) for 3 and 6 h, in that order. The four acid-tolerant isolates were found tolerant to 0.3% bile salt for 24 h with 91.37 to 97.22% rate of survival. The acid-and-bile salt-tolerant LAB isolates were found inhibiting some food-borne test pathogenic bacteria to varying degrees. All acid-and-bile-tolerant isolates displayed varying sensitivity to different antibiotics. The in vitro adherence to stainless steel plates of the 4 screened probiotic LAB isolates were ranged from 32.75 to 36.30% adhesion rate. The four efficient probiotic LAB isolates that belonged to Lactobacillus species were identified to the strain level using 16S rDNA gene sequence comparisons and, namely, were Lactobacillus plantarum strain CIP 103151, Lactobacillus paracasei subsp. tolerans strain NBRC 15906, Lactobacillus paracasei strain NBRC 15889, and Lactobacillus plantarum strain JCM 1149. The four Lactobacillus strains were found to be potentially useful to produce probiotic products.

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
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