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

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.

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.

scholarly journals In vitro evaluation of probiotic properties of lactic acid bacteria isolated from some traditionally fermented Ethiopian food products

2019 ◽  
Author(s):  
Guesh Mulaw ◽  
Tesfaye Sisay ◽  
Diriba Muleta ◽  
Anteneh Tesfaye
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Lactobacillus Plantarum ◽  
Pathogenic Bacteria ◽  
Lactobacillus Paracasei ◽  
Steel Plates ◽  
Probiotic Properties ◽  
Sequence Comparisons

AbstractProbiotics 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 evaluatein vitroprobiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermentedTeff injeradough,ErgoandKochoproducts. A total of 90 LAB were isolated, of which 4 (4.44%) isolates showed 45.35-97.11% and 38.40-90.49% survival rate 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 foodborne test pathogenic bacteria to varying degrees. All acid-and-bile tolerant isolates displayed varying sensitivity to different antibiotics. Thein vitroadherence 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 toLactobacillusspecies were identified to strain level using 16S rDNA gene sequence comparisons and namely wereLactobacillus plantarumstrain CIP 103151,Lactobacillus paracaseisubsp. tolerans strain NBRC 15906,Lactobacillus paracaseistrain NBRC 15889 andLactobacillus plantarumstrain JCM 1149. The fourLactobacillusstrains were found to have potentially useful to produce probiotic products.

scholarly journals Probiotic potential and safety characterization of Enterococcus hirae G24 isolated from indigenous raw goat milk

2020 ◽  
pp. 218-226
Author(s):  
Kamni Rajput ◽  
Ramesh Chandra Dubey
Keyword(s):  
Cell Surface ◽  
Pathogenic Bacteria ◽  
Cell Surface Hydrophobicity ◽  
Raw Milk ◽  
Surface Hydrophobicity ◽  
Rrna Gene ◽  
Enterococcus Hirae ◽  
Bacterial Cultures ◽  
Probiotic Potential

In this paper, an investigation on lactic acid bacterial isolates from ethnic goat raw milk samples were examined for their probiotic potential and safety parameters. For this purpose, isolated bacterial cultures were screened based on certain parameters viz., sugar fermentation, tolerance to temperature, salt, low pH, bile salts, and phenol resistance. After that, these bacterial cultures were more estimated in vitro for auto-aggregation, cell surface hydrophobicity, response to simulated stomach duodenum channel, antibiotic resistance, and antimicrobial activity. Besides, probiotic traits show the absence of gelatinase and hemolytic activity supports its safety. The isolate G24 showed good viability at different pH, bile concentration, phenol resistance and response to simulated stomach duodenum passage but it did not show gelatinase and hemolytic activities. Isolate G24 was susceptible to amikacin, carbenicillin, kanamycin, ciprofloxacin, co-trimazine, nitrofurantoin, streptomycin, and tetracycline. Isolate G24 also exhibited antimicrobial action against five common pathogenic bacteria, such as Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Listeria monocytogens, and Salmonella typhimurium. It displayed the maximum auto-aggregation, cell surface hydrophobicity to different hydrocarbons. Following molecular characterization the isolate G24 was identified as Enterococcus hirae with 16S rRNA gene sequencing and phylogeny. E. hirae G24 bears the excellent properties of probiotics.

scholarly journals In vitro study of Lactobacillus plantarum properties as a potential probiotic strain and an alternative method to antibiotic treatment of fish

2018 ◽  
Vol 26 (1) ◽  
pp. 47-55 ◽  
Author(s):  
Barbara Kazuń ◽  
Krzysztof Kazuń ◽  
Joanna Żylińska ◽  
Andrzej K. Siwicki
Keyword(s):  
Lactobacillus Plantarum ◽  
Antibiotic Treatment ◽  
Intestinal Flora ◽  
In Vitro Study ◽  
Probiotic Strain ◽  
Aeromonas Salmonicida ◽  
Probiotic Properties ◽  
Opportunistic Bacteria ◽  
Fish Bile

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.

scholarly journals Potential probiotic yeast isolated from an Indonesian indigenous fermented fish (Ikan Budu)

10.5219/1544 ◽  
2021 ◽  
Vol 15 ◽  
pp. 460-466
Author(s):  
Yetti Marlida ◽  
Nurul Huda ◽  
Harnentis ◽  
Yuliaty Shafan Nur ◽  
Nuri Mekar Lestari ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Saccharomyces Cerevisiae ◽  
Staphylococcus Aureus ◽  
Bile Acid ◽  
Salmonella Enteritidis ◽  
Pathogenic Bacteria ◽  
Acid Tolerance ◽  
Fermented Food ◽  
Probiotic Properties

Budu is a fermented food resulting from the activities of microorganisms like lactic acid bacteria and yeast. Budu, therefore, serves as a source of probiotics that can have beneficial effects on livestock and humans. Nonetheless, their selection has to be done with caution. The current study purposed to find out whether budu has desirable probiotic properties. This was done by determining its pH, bile acid tolerance, hydrophobicity, and inhibition of pathogens such as Staphylococcus aureus, Salmonella enteritidis, and Escherichia coli. An in vitro experiment was conducted using three Saccharomyces cerevisiae (coded as SC 11, SC 12, and SC 21) in the preparation of budu. The whole experiment was repeated four times. The budus were tested for their probiotic properties (low pH, bile salts, hydrophobicity, and inhibition of pathogenic bacteria). The results showed that the three Saccharomyces cerevisiae survived in gastric juice and bile acid, exhibited good hydrophobicity, and could inhibit pathogenic bacteria, both gram-positive and negative pathogens. They were able to survive at pH 2 for 3 h (40.70 to 55.1%), at pH 2 for 5 h (35.25 to 46.88%), in 0.3% bile acid incubated for 3 h (69.69 to 86.56%), in 0.3% bile acid incubated for 5 h (82.22 to 88.18%) and hydrophobicity ability of 97.0 to 98.1%. The inhibition activity against pathogenic bacteria, that is, Escherichia coli was 2.50 to 3.81 mm, Staphylococcus aureus was 1.66 to 3.71 mm, and Salmonella enteritidis was 1.20 to 2.64 mm.

scholarly journals In Vitro Assessment for Antimicrobial Activity of Lactobacillus Helveticus and its Natural Glycopeptides Against Mastitis Causing Pathogens in Dairy Cat

2015 ◽  
Vol 9 (1) ◽  
pp. 61-66 ◽  
Author(s):  
Gundega Gulbe ◽  
Anda Valdovska ◽  
Vaira Saulite ◽  
Jevgenijs Jermolajevs
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Pathogenic Bacteria ◽  
Antimicrobial Effect ◽  
Lactobacillus Helveticus ◽  
Haemolytic Activity ◽  
Pathogenic Microorganisms ◽  
Bacterial Strains ◽  
Coagulase Negative Staphylococci

Probiotic lactic acid bacteria have a great potential to control bovine mastitis as well as they are favourable choice to treat many infectious diseases of human. These bacteria are well known as having many properties which make them beneficial to control pathogenic microorganisms. These include, the ability to adhere to cell, the reduction of pathogenic bacteria adherents, the co–aggregation, the production of organic acids, hydrogen peroxide, bacteriocin and etc., to be safe and non–pathogenic, which antagonize pathogenic microorganisms. However, each strain must be well identified and characterized in vitro before using for disease treatment. The aim of the present study was to screen three kind of test suspensions: TS1, TS2 and TS3, which contains probiotic lactic acid bacterium Lactobacillus helveticus or its natural glycopeptides, and other natural immunomodulators, in order to investigate which content were the most effective in inhibiting several mastitis causing bacteria in dairy cattle: coagulase–positive Staphylococcus aureus, coagulase–negative staphylococci S. haemolyticus, S. saprophyticus, S. simulans, S. vitulinus, and Gram–negative bacteria Citrobacter freundii and Serratia liquefaciens. Test suspensions TS1, TS2 and TS3 were adjusted by pH 6.3, then tested in vitro by well diffusion assay to determine their antimicrobial effect against bacteria. Furthermore haemolytic activity of applied test suspensions were determined. In results TS1 (9-13 mm) and TS2 (10-15 mm) showed the inhibition effect on four of eight tested bacterial strains, whereas TS3 did not displayed any antimicrobial effect. TS2 have a greatest antimicrobial activity as they resulted in the largest inhibition zones.

scholarly journals Large Plasmid Complement Resolved: Complete Genome Sequencing of Lactobacillus plantarum MF1298, a Candidate Probiotic Strain Associated with Unfavorable Effect

2019 ◽  
Vol 7 (8) ◽  
pp. 262
Author(s):  
McLeod ◽  
Fagerlund ◽  
Rud ◽  
Axelsson
Keyword(s):  
Lactobacillus Plantarum ◽  
Complete Genome ◽  
Probiotic Strain ◽  
General Interest ◽  
Probiotic Properties ◽  
Large Plasmid ◽  
Reverse Transcriptases ◽  
Probiotic Potential ◽  
Unfavorable Effect

Considerable attention has been given to the species Lactobacillus plantarum regarding its probiotic potential. L. plantarum strains have shown health benefits in several studies, and even nonstrain-specific claims are allowed in certain markets. L. plantarum strain MF1298 was considered a candidate probiotic, demonstrating in vitro probiotic properties and the ability to survive passage through the human intestinal tract. However, the strain showed an unfavorable effect on symptoms in subjects with irritable bowel syndrome in a clinical trial. The properties and the genome of this strain are thus of general interest. Obtaining the complete genome of strain MF1298 proved difficult due to its large plasmid complement. Here, we exploit a combination of sequencing approaches to obtain the complete chromosome and plasmid assemblies of MF1298. The Oxford Nanopore Technologies MinION long-read sequencer was particularly useful in resolving the unusually large number of plasmids in the strain, 14 in total. The complete genome sequence of 3,576,440 basepairs contains 3272 protein-encoding genes, of which 315 are located on plasmids. Few unique regions were found in comparison with other L. plantarum genomes. Notably, however, one of the plasmids contains genes related to vitamin B12 (cobalamin) turnover and genes encoding bacterial reverse transcriptases, features not previously reported for L. plantarum. The extensive plasmid information will be important for future studies with this strain.

scholarly journals Nonstarter Lactobacilli Isolated from Soft and Semihard Argentinean Cheeses: Genetic Characterization and Resistance to Biological Barriers

2006 ◽  
Vol 69 (12) ◽  
pp. 2983-2991 ◽  
Author(s):  
MARIANA BUDE UGARTE ◽  
DANIELA GUGLIELMOTTI ◽  
GIORGIO GIRAFFA ◽  
JORGE REINHEIMER ◽  
ERICA HYNES
Keyword(s):  
Pathogenic Bacteria ◽  
Random Amplified Polymorphic Dna ◽  
In Vivo Studies ◽  
Pcr Analysis ◽  
In Vitro Tests ◽  
Probiotic Properties ◽  
Species Identity ◽  
Solution Ph ◽  
Biological Barriers

Nonstarter lactic acid bacteria isolated from Argentinean cheeses were identified and characterized by focusing on their resistance to biological barriers, along with other physiological features of potential interest, in the search for future probiotic organisms. Lactobacilli were enumerated and isolated from semihard and soft cheeses made with multistrain Streptococcus thermophilus starters. Lactobacilli counts in 1-week-old cheeses were between 105 and 107 CFU/g and then reached 107 CFU/g in all 1-month samples, while streptococci were always above 109 CFU/g. A total number of 22 lactobacilli isolates were retained, identified, and characterized by in vitro tests. Species identity was determined by carbohydrate metabolism and species-specific PCR assays. Genetic diversity was explored by random amplified polymorphic DNA (RAPD) PCR analysis. The Lactobacillus strains were assigned to the species L. casei, L. plantarum, L. rhamnosus, L. curvatus, L. fermentum, and L. perolens. All the strains studied tolerated 25 ppm of lysozyme, and most of them showed resistance to 0.3% bile. After incubation in gastric solution (pH 2.0), counts decreased by several log units, ranging from 3.2 to 7.0. The strains were able to grow in the presence of bile salts, but only three isolates were capable of deconjugation. The nonstarter lactobacilli that were assayed fermented the prebiotic substrates (especially lactulose and inulin). Some strains showed high cell hydrophobicity and β-galactosidase activity, as well as inhibitory activity against pathogenic bacteria. It was concluded that most of the lactobacilli isolated in this study demonstrated resistance to biological barriers and physiological characteristics compatible with probiotic properties, which make them suitable for further research in in vivo studies aimed at identifying new probiotic organisms.

scholarly journals LACTIC ACID BACTERIA AS BIOACTIVE POTENTIAL AGAINST SELECTED RESISTANCE CANDIDA SPECIES AND PATHOGENIC BACTERIA

2020 ◽  
Vol 8 (2) ◽  
Author(s):  
Chiamaka Linda Mgbechidinma ◽  
Caleb Oladele Adegoke ◽  
Samuel Temitope Ogunbanwo
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Candida Species ◽  
Pathogenic Bacteria ◽  
Fermented Milk ◽  
Diffusion Method ◽  
Antibiotics Resistance ◽  
Zone Of Inhibition ◽  
Antibiotic Susceptibility Test

This research focused on the isolation and antagonistic action of Lactic Acid Bacteria (LAB) against certain antibiotics resistance disease causing bacteria and fungai. Antibiotic resistance is an increasing problem amid humans and animals in land-dwelling or marine environments hence making treatment of infections difficult. Antibiotic susceptibility test for bacteria pathogen was performed using the disc diffusion method while antifungal susceptibility and antimicrobial activity of LAB were carried out using agar well diffusion method. All the pathogenic bacteria used as indicator organisms were multiple antibiotics resistance and 100 percent resistance to gentamycin and pefloxacillin with the exception of Staphlococcus aureus. Candida species was 100 percent resistance to Ketoconazole, fluconazole and miconazole. Twenty-two LAB isolates were gotten from fermented milk and milk products. The isolates were identified as Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus delbrueckii, Leuconostoc mesenteriodes, Lactobacillus casei, Lactobacillus brevis, Lactobacillus acidophilus, Lactococcus lactis, Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus rhamnosus. LAB produced lactic acid to varying concentrations, having its production peak (1.80g/L) at 48 h of incubation by Lactobacillus plantarum. Lactobacillus fermentumNU2 produced the highest quantity of diacetyl (2.80g/L) while Lactobacillus acidophilusGO8 and Lactococcus lactisGO9 produced the highest amount of hydrogen peroxide (0.030g/L) at 48 h of incubation. Lactobacillus plantarumGO16 inhibited Bacillus cereus while Lactobacillus acidophilusGO8 inhibited Staphylococcus aureus with 28 mm zone of inhibition. Lactobacillus plantarumNU1 and Lactobacillus plantarumGO16 inhibited Candida albican with 25 mm zone of inhibition. LAB can be used as probiotics in preventing infections caused by Candida species and pathogenic bacteria. Keywords: Lactic Acid Bacteria, Fermented milk, antibiotics resistance, antagonistic activity, pathogens.

scholarly journals Screening of Bioactive Metabolites Actinomycetes to Evaluate Potential Sources of Sustainable Marine Natural Products

2021 ◽  
Vol 940 (1) ◽  
pp. 012090
Author(s):  
T G P Utami ◽  
A Setiawan ◽  
N L G R Juliasih
Keyword(s):  
Biofilm Formation ◽  
Pathogenic Bacteria ◽  
Methanol Extract ◽  
Bioactive Metabolites ◽  
Diffusion Method ◽  
Disk Diffusion Method ◽  
Antibiotic Susceptibility Test ◽  
Organic Extracts ◽  
Antibiofilm Agents

Abstract This study aimed to screen the activity of methanol extract of sponge-derived actinomycetes as an anti-biofilm and antibacterial agent to Staphylococcus aureus. Nine actinomycetes isolates were selected from the UPT LTSIT deposit. S. aureus was obtained from the skin of patients at Abdul Moeloek General Hospital. An antibiotic susceptibility test was performed by the disk diffusion method. Biofilm formation of S. aureus was tested using the crystal violet method. The viability of pathogenic bacteria was measured using the indicator resazurin. The results of the biofilm formation test in vitro revealed that the organic extracts 33A1T2, 33A2T3, 21A1T11, and 38A1T12 inhibited bacterial growth at 0.5 mg/mL. Meanwhile, 50A2T9, 21A1T11, and 38A1T12 significantly inhibited the formation of staphylococcal biofilm on polystyrene at a concentration of 0.25 mg/mL. This information is very important as a basis for further understanding of the mechanism of action of antibiofilm agents.

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