scholarly journals Probiotic Properties of Lactobacillus helveticus and Lactobacillus plantarum Isolated from Traditional Pakistani Yoghurt

2020 ◽  
Vol 2020 ◽  
pp. 1-17
Author(s):  
Mahreen Ul Hassan ◽  
Hina Nayab ◽  
Farheen Shafique ◽  
Mike P. Williamson ◽  
Taghreed Saud Almansouri ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Foodborne Pathogens ◽  
Lactobacillus Helveticus ◽  
Fermented Foods ◽  
Good Growth ◽  
Probiotic Properties ◽  
Acidic Ph ◽  
Potential Source ◽  
Added Benefit ◽  
Probiotic Property

Probiotic bacteria are of utmost importance owing to their extensive utilisation in dairy products and in the prevention of various intestinal diseases. The objective of this study was to assess the probiotic properties of bacteriocin-producing isolates of Lactobacillus helveticus and Lactobacillus plantarum isolated from traditional Pakistani yoghurt. In this study, ten bacteriocin-producing isolates were selected to screen for the probiotic property. The isolates showed resistance to acidic pH (6-6.5), bile salt (0.01-1%), and 1-7% NaCl salt and showed good growth at acidic pH and antibacterial activity against ten different foodborne pathogens. Interestingly, these isolates were proved to be effective against Actinobacter baumannii but least effective against Klebsiella pneumoniae and Pseudomonas aeruginosa. A few isolates were found to be resistant to some antibiotics like vancomycim, gentamycin, erythromycin, streptomycin, and clindamycin. Our results provide strong evidence in favour of traditional Pakistani yoghurts as a potential source of bacteriocin-producing bacteria with an added benefit of the probiotic property. Specifically, LBh5 was considered a good probiotic isolate as compared to other isolates used in the study. Further extensive research should be done on isolation and characterisation of probiotic isolates from local fermented foods, and then, these isolates should be used in the development of probiotic enriched food supplements in Pakistan.

scholarly journals Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

2018 ◽  
Vol 2018 ◽  
pp. 1-18 ◽  
Author(s):  
Sudhanshu S. Behera ◽  
Ramesh C. Ray ◽  
Nevijo Zdolec
Keyword(s):  
Shelf Life ◽  
Lactobacillus Plantarum ◽  
Foodborne Pathogens ◽  
Molecular Taxonomy ◽  
Added Value ◽  
Fermented Foods ◽  
Probiotic Properties ◽  
Traditional Foods ◽  
Novel Foods ◽  
Probiotic Microorganism

Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most studied species extensively used in food industry as probiotic microorganism and/or microbial starter. The exploitation of Lb. plantarum strains with their long history in food fermentation forms an emerging field and design of added-value foods. Lb. plantarum strains were also used to produce new functional (traditional/novel) foods and beverages with improved nutritional and technological features. Lb. plantarum strains were identified from many traditional foods and characterized for their systematics and molecular taxonomy, enzyme systems (α-amylase, esterase, lipase, α-glucosidase, β-glucosidase, enolase, phosphoketolase, lactase dehydrogenase, etc.), and bioactive compounds (bacteriocin, dipeptides, and other preservative compounds). This review emphasizes that the Lb. plantarum strains with their probiotic properties can have great effects against harmful microflora (foodborne pathogens) to increase safety and shelf-life of fermented foods.

Manganese privation induced transcriptional upregulation of the class IIa bacteriocin plantaricin 423 in Lactobacillus plantarum 423

2021 ◽  
Author(s):  
Ross Vermeulen ◽  
Shelly Deane ◽  
Leon Dicks ◽  
Johann Rohwer ◽  
Anton Du Preez van Staden
Keyword(s):  
Transition Metal ◽  
Lactobacillus Plantarum ◽  
Foodborne Pathogens ◽  
Economic Value ◽  
Metal Homeostasis ◽  
Culture Conditions ◽  
Reporter System ◽  
Precursor Peptide ◽  
Enterocin A ◽  
Leucocin A

Plantaricin 423 is produced by Lactobacillus plantarum 423 using the pla biosynthetic operon located on the 8188 bp plasmid, pPLA4. As with many class IIa bacteriocin operons, the pla operon encodes biosynthetic genes ( plaA : precursor peptide, plaB : immunity, plaC : accessory and plaD : ABC transporter) but does not encode local regulatory genes. Little is known about the regulatory mechanisms involved in the expression of the apparently regulationless class IIa bacteriocins such as plantaricin 423. In this study, phylogenetic analysis of class IIa immunity proteins indicated that at least three distinct clades exist, which were then used to subgroup the class IIa operons. It became evident that the absence of classical quorum sensing genes on mobile bacteriocin encoding elements is a predisposition of the subgroup which includes plantaricin 423, pediocin AcH/PA-1, divercin V41, enterocin A, leucocin-A and -B, mesentericin Y105 and sakacin G. Further analysis of the subgroup suggested that the regulation of these class IIa operons may be linked to transition metal homeostasis in the host. By using a fluorescent promoter-reporter system in Lactobacillus plantarum 423, transcriptional regulation of plantaricin 423 was shown to be upregulated in response to manganese privation. IMPORTANCE Lactic acid bacteria hold huge industrial application and economic value, especially bacteriocinogenic strains which further aids in the exclusion of specific foodborne pathogens. Since bacteriocinogenic strains are sought after it is equally important to understand the mechanism of bacteriocin regulation. This is currently an understudied aspect of class IIa operons. Our research suggests the existence of a previously undescribed mode of class IIa bacteriocin regulation, whereby bacteriocin expression is linked to management of the producer’s transition metal homeostasis. This delocalized metalloregulatory model may fundamentally affect the selection of culture conditions for bacteriocin expression and change our understanding of class IIa bacteriocin gene transfer dynamics in a given microbiome.

scholarly journals Functional Genomic Insights into Probiotic Bacillus siamensis Strain B28 from Traditional Korean Fermented Kimchi

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1906
Author(s):  
So-Jeong Heo ◽  
Jong-Hoon Kim ◽  
Mi-Sun Kwak ◽  
Do-Won Jeong ◽  
Moon-Hee Sung
Keyword(s):  
Foodborne Pathogens ◽  
Lipoteichoic Acid ◽  
Essential Amino Acids ◽  
Probiotic Properties ◽  
Oxygen Species ◽  
Branched Chain Fatty Acids ◽  
293 Cells ◽  
Branched Chain ◽  
Scavenging Enzymes ◽  
Encoding Genes

Bacillus siamensis strain B28 was previously isolated from traditional Korean fermented kimchi and inhibited expression of the microphthalmia-associated transcription factor and β-catenin in human embryonic kidney 293 cells. Here, we determined the complete genome sequence of strain B28 and compared it with other strains to elucidate its potential probiotic properties. Strain B28 does not contain antibiotic resistance-, hemolysin- or enterotoxin-encoding genes. The genome includes genes related to survival in extreme conditions, adhesion in the gut, and synthesis of the bacteriocin. Considering the potential for enhancement of human health, the strain B28 genome encodes genes related to production of eight essential amino acids, γ-aminobutyric acid, branched-chain fatty acids, γ-glutamyltransferase, and subtilisin. There are genes for the synthesis of uracil, lipoteichoic acid, glutathione, and several reactive oxygen species-scavenging enzymes. Experimentally, strain B28 exhibited sensitivity to eight antibiotics and antibacterial activity against seven foodborne pathogens. B. siamensis B28 is a safe strain with potential for development as a probiotic.

scholarly journals Preliminary Characterization of the Probiotic Properties of a Bacterial Strain for Used in Monogastric Nutrition

2019 ◽  
Vol 76 (2) ◽  
pp. 102 ◽  
Author(s):  
Mihaela DUMITRU ◽  
Mihaela HĂBEANU ◽  
Cristina TABUC ◽  
Ștefana JURCOANE
Keyword(s):  
Bacillus Subtilis ◽  
Bile Salts ◽  
Good Growth ◽  
Probiotic Properties ◽  
Simulated Intestinal Fluid ◽  
Phenotypic Profile ◽  
Subtilis Atcc ◽  
Bacillus Subtilis Atcc

This study aimed to evaluate some probiotic properties of Bacillus subtilis ATCC 6051a. The phenotypic profile, resistance to pH by simulated gastric juice (pH 2 and 3), bile salts by simulated intestinal fluid, survivability (%), heat and antibiotics tolerance were investigated. The strain is a Gram-positive, rod-shaped bacteria, arranged in short chains or in small irregular pairs with the ability to produce spores. Good viability at pH 2 and 3, with a survival of more than ≥80%, was found. In the presence of bile salts 0.3%, over 4 h, the strain exhibited a survival ≥85%. At 80°C, for 120 min., the strain showed good growth (9.04 log CFU/ml). Results were sensitive to most antibiotics, with a highly susceptible (between 16 – 25 mm) to erythromycin, clindamycin, amoxicillin, chloramphenicol, ciprofloxacin, amikacin and kanamycin. The strain was found to be sensitive to vancomycin, gentamicin, and tetracycline. The present research demonstrated that Bacillus subtilis ATCC 6051a can survive under gastrointestinal conditions, which involves them to future in vitro and in vivo probiotic studies.

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 Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test

2018 ◽  
Vol 15 (1) ◽  
pp. 1
Author(s):  
Fathyah Hanum Pamungkaningtyas ◽  
Mariyatun Mariyatun ◽  
Rafli Zulfa Kamil ◽  
Ryan Haryo Setyawan ◽  
Pratama Nur Hasan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Sensory Evaluation ◽  
Starter Culture ◽  
Dairy Industry ◽  
Sensory Properties ◽  
Fermented Foods ◽  
Probiotic Strains ◽  
Market Test

Lactic acid bacteria have been isolated from several Indonesian indigenous fermented foods and screened for the potential strains as probiotic candidates. The aim of this study was to evaluate sensory properties and respondents’ preference of yogurt-like set and yogurt-like drink with various Indonesian indigenous probiotic strains produced by dairy industry. Indigenous probiotics of Lactobacillus plantarum MUT-7 and Lactobacillus plantarum DAD-13 were used to produce yogurt-like set and yogurt-like drink. Family perception toward yogurt-like drink was performed in Yogyakarta involving 100 family members. The yogurt-like products were also compared to yogurt containing commercial Lactobacilus bulgaricus and Streptococus thermophilus or commercial yogurt produced by dairy company. Several sensory evaluation toward sensory properties and panelist’s preference were performed in different cities.  The result showed that the indigenous probiotic L. plantarum DAD-13 and L. plantarum MUT-7 were potential to be used as a starter culture for the production of yogurt-like set and yogurt-like drink. The combination of indigenous probiotics and indigenous lactic acid bacteria S. thermophilus DAD-11 resulted in better sensory properties of yogurt set compared to combination of L. bulgaricus and S. thermophilus. 

scholarly journals Antimicrobial activity of lactic acid bacteria isolated from garri on Escherichia coli strains isolated from clinical and environmental samples

2020 ◽  
Vol 12 (4) ◽  
pp. 357-365
Author(s):  
H.I. Atta ◽  
A. Gimba ◽  
T. Bamgbose
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Plant Pathogens ◽  
Resistant Bacteria ◽  
Fermented Foods ◽  
Environmental Isolates ◽  
E Coli

Abstract. The production of bacteriocins by lactic acid bacteria affords them the ability to inhibit the growth of bacteria; they are particularly important in the biocontrol of human and plant pathogens. Lactic acid bacteria have been frequently isolated from fermented foods due to the high acidity these foods contain. In this study, lactic acid bacteria were isolated from garri, a popular Nigerian staple food, which is fermented from cassava, and their antagonistic activity against clinical and environmental isolates of Escherichia coli was determined. The species of Lactobacillus isolated include: Lactobacillus plantarum (50%), Lactobacillus fermentum (20%), Lactobacillus acidophilus (20%), and Lactobacillus salivarius (10%). Growth inhibition of the strains of E.coli was observed in Lactobacillus plantarum that inhibited the growth of both. The clinical and environmental isolates of E. coli were inhibited by Lactobacillus plantarum, while Lactobacillus acidophilus showed activity against only the clinical isolate. The greatest zone of inhibition against the strains of E. coli was recorded by Lactobacillus acidophilus (22.7±1.53 mm). The bacteriocins produced by Lactobacillus species have a good potential in the biocontrol of pathogens, and should be the focus of further studies on antibiotic resistant bacteria.

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

2010 ◽  
Vol 61 (6) ◽  
pp. 584-589 ◽  
Author(s):  
Willem A. Prins ◽  
Marlie Botha ◽  
Marelize Botes ◽  
Michele de Kwaadsteniet ◽  
Akihito Endo ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Probiotic Properties ◽  
Sclerocarya Birrea ◽  
Genes Encoding

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.

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