Effects of food-grade inorganic nanoparticles on the probiotic properties of Lactobacillus plantarum and Lactobacillus fermentum

Abstract The presence of lactic acid bacteria (LAB) favors the stabilization of intestinal flora, facilitates digestion, improves the assimilability of fodder, and has an immunomodulatory effect on the immune system. According to current research, the application of LAB following antibiotic treatment prevents the development of opportunistic bacteria inhabiting the digestive tract. In the study the potential probiotic properties of Lactobacillus plantarum strains, which can be administered as an alternative to antibiotic treatment in aquaculture, were investigated under in vitro conditions. The strains of L. plantarum were characterized for important properties such as the ability to grow in the presence of 10% fish bile, a tolerance of low pH, and antagonism to pathogens dangerous for fish such as Aeromonas salmonicida and Pseudomonas fluorescens; therefore, they meeting the criteria for strains with probiotic properties. In view of currently increasing resistance to antibiotics and a decrease of their efficiency, probiotic bacteria can serve to support immunity to infections in the future.

Download Full-text

ISOLATION, CHARACTERIZATION AND IDENTIFICATION OF Lactobacillus fermentum EIPW5A ISOLATED FROM WHEY

Bacterial Empire ◽

10.36547/be.248 ◽

2021 ◽

pp. e248

Author(s):

Dipanwita Bhattacharjee ◽

Barun Bhattacharyya

Keyword(s):

Lactic Acid Production ◽

Probiotic Strain ◽

16S Rrna Gene Sequencing ◽

Lactobacillus Fermentum ◽

Resistance Pattern ◽

Rrna Gene ◽

Probiotic Properties ◽

Natural Habitats ◽

Acid And Bile Tolerance ◽

Rrna Gene Sequencing

The probiotic organisms are now used widely for different clinical indications. In an attempt to isolate a good probiotic strain for therapeutic applications, we have screened several isolates having probiotic attributes. The essential probiotic characters such as lactic acid production, antimicrobial activity, acid and bile tolerance, vitamin B12 production and antibiotic resistance pattern were considered as parameters for screening of probiotic bacteria from its natural habitats. Considering the said probiotic properties the strain EIPW5A was selected for the present study. The organism was identified as Lactobacillus fermentum based on its morphological, biochemical, physiological characters and 16S rRNA gene sequencing results.

Download Full-text

Lactobacillus plantarum 24, Isolated From the Marula Fruit (Sclerocarya birrea), has Probiotic Properties and Harbors Genes Encoding the Production of Three Bacteriocins

Current Microbiology ◽

10.1007/s00284-010-9656-8 ◽

2010 ◽

Vol 61 (6) ◽

pp. 584-589 ◽

Cited By ~ 8

Author(s):

Willem A. Prins ◽

Marlie Botha ◽

Marelize Botes ◽

Michele de Kwaadsteniet ◽

Akihito Endo ◽

...

Keyword(s):

Lactobacillus Plantarum ◽

Probiotic Properties ◽

Sclerocarya Birrea ◽

Genes Encoding

Download Full-text

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

International Journal of Microbiology ◽

10.1155/2019/7179514 ◽

2019 ◽

Vol 2019 ◽

pp. 1-11 ◽

Cited By ~ 6

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.

Download Full-text

Cloning and functional expression of a food-grade circular bacteriocin, plantacyclin B21AG, in probiotic Lactobacillus plantarum WCFS1

PLoS ONE ◽

10.1371/journal.pone.0232806 ◽

2020 ◽

Vol 15 (8) ◽

pp. e0232806

Author(s):

Mian Chee Gor ◽

Aida Golneshin ◽

Thi Thu Hao Van ◽

Robert J. Moore ◽

Andrew T. Smith

Keyword(s):

Lactobacillus Plantarum ◽

Functional Expression ◽

Food Grade ◽

Probiotic Lactobacillus ◽

Circular Bacteriocin

Download Full-text

In vitro screening of probiotic properties of Lactobacillus plantarum isolated from fermented milk product

Food Quality and Safety ◽

10.1093/fqsafe/fyaa026 ◽

2020 ◽

Vol 4 (4) ◽

pp. 213-223

Author(s):

Soumitra Nath ◽

Jibalok Sikidar ◽

Monisha Roy ◽

Bibhas Deb

Keyword(s):

Lactobacillus Plantarum ◽

Pathogenic Bacteria ◽

Raw Milk ◽

Well Being ◽

Ecological Niches ◽

Haemolytic Activity ◽

Probiotic Properties ◽

Milk Product ◽

Antibiotic Susceptibility Test

Abstract Objectives The screening of traditional fermented products is essential for the assessment of safety, security, and further development of functional foods for the well-being of human health. The aim of the present study was to isolate and identify bacteria from fermented raw milk samples that exhibit health benefits upon consumption. Methods In order to confirm the isolates as probiotics, several in vitro assays were conducted to assess the probiotic properties of isolated bacteria. The initial screening includes tolerance to acid, bile, pancreatin, and NaCl. The cell surface properties demonstrate their interaction with mucosal epithelium, which includes hydrophobicity and auto-aggregation assay. Safety assessment was done by performing haemolytic test and antibiotic susceptibility test. The antagonistic activity of probiotic strain was further evaluated against some pathogenic bacteria. Results Lactobacillus plantarum (L. plantarum) isolated from fermented raw milk was preliminarily identified by biochemical tests and further confirmed using 16S rRNA identification. The isolate designated as L. plantarum strain GCC_19M1 demonstrated significant tolerance to low pH, 0.3% bile, 0.5% pancreatin, and 5% NaCl. In the presence of simulated gastric juice (at pH 3), the isolate exhibited a survival rate of 93.48–96.97%. Furthermore, the development of ecological niches in the human gut and their successful accumulation have been revealed by auto-aggregation and hydrophobicity properties. Absence of haemolytic activity ensures the non-virulent nature of the strain. Lactobacillus plantarum strain GCC_19M1 showed susceptibility towards gentamicin, tetracycline, kanamycin, meropenem, and ceftriaxone and exhibited an antagonistic effect on pathogenic bacteria. Conclusion The obtained results conveyed that L. plantarum strain GCC_19M1 has strong probiotic potential, and its presence in the fermented raw milk products may serve as a potent functional probiotic food.

Download Full-text