The effect of probiotic strains of lactic acid bacteria and bifidobacteria on the Th1 and Th2 type cytokines production in intravaginal staphylococcosis in mice

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.

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Antibiotic Resistance of Probiotic Strains of Lactic Acid Bacteria Isolated from Marketed Foods and Drugs

Biomedical and Environmental Sciences ◽

10.1016/s0895-3988(10)60018-9 ◽

2009 ◽

Vol 22 (5) ◽

pp. 401-412 ◽

Cited By ~ 74

Author(s):

Chang LIU ◽

Zhuo-Yang ZHANG ◽

Ke DONG ◽

Jian-Ping YUAN ◽

Xiao-Kui GUO

Keyword(s):

Antibiotic Resistance ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Probiotic Strains

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In Vitro Characterization of Lactic Acid Bacteria Isolated from Bovine Milk as Potential Probiotic Strains to Prevent Bovine Mastitis

Probiotics and Antimicrobial Proteins ◽

10.1007/s12602-017-9383-6 ◽

2018 ◽

Vol 11 (1) ◽

pp. 74-84 ◽

Cited By ~ 8

Author(s):

Matías S. Pellegrino ◽

Ignacio D. Frola ◽

Berardo Natanael ◽

Dino Gobelli ◽

María E.F. Nader-Macias ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bovine Milk ◽

Bovine Mastitis ◽

In Vitro Characterization ◽

Probiotic Strains

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Emergence of Probiotics in Therapeutic Applications

International Journal of Pharmaceutical Sciences and Nanotechnology ◽

10.37285/ijpsn.2009.2.1.1 ◽

2009 ◽

Vol 2 (1) ◽

pp. 383-389

Author(s):

Barun K Bhattacharyya

Keyword(s):

Health Care ◽

Lactic Acid ◽

Gastrointestinal Tract ◽

Lactic Acid Bacteria ◽

Functional Foods ◽

Saccharomyces Boulardii ◽

Lactobacillus Species ◽

Therapeutic Applications ◽

Probiotic Strains ◽

Good Number

The gastrointestinal tract of human body is considered as an ecosystem which had been developed physiologically and microbiologically. The probiotic organisms (lactic acid bacteria) are one of the most important groups present in the gastrointestinal tract. A good number of Lactobacillus species, Bifidobacterium species, Saccharomyces boulardii and some other microbes are now used as probiotic strains. These probiotic organisms are marketed as health care products, functional foods or food supplements. The details of clinical, therapeutic applications and safety aspects of probiotics are discussed.

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Cholesterol-Lowering Potentials of Lactic Acid Bacteria Based on Bile-Salt Hydrolase Activity and Effect of Potent Strains on Cholesterol MetabolismIn VitroandIn Vivo

The Scientific World JOURNAL ◽

10.1155/2014/690752 ◽

2014 ◽

Vol 2014 ◽

pp. 1-10 ◽

Cited By ~ 30

Author(s):

Cheng-Chih Tsai ◽

Pei-Pei Lin ◽

You-Miin Hsieh ◽

Zi-yi Zhang ◽

Hui-Ching Wu ◽

...

Keyword(s):

Lactic Acid ◽

Bile Acid ◽

Lactic Acid Bacteria ◽

Bile Salt ◽

Hepg2 Cells ◽

Bile Salt Hydrolase ◽

Apo B ◽

Probiotic Strains ◽

Bile Salt Hydrolase Activity ◽

Bsh Activity

This study collected different probiotic isolates from animal and plant sources to evaluate the bile-salt hydrolase activity of probioticsin vitro. The deconjugation potential of bile acid was determined using high-performance liquid chromatography. HepG2 cells were cultured with probiotic strains with high BSH activity. The triglyceride (TG) and apolipoprotein B (apo B) secretion by HepG2 cells were evaluated. Our results show that the BSH activity and bile-acid deconjugation abilities ofPediococcus acidilacticiNBHK002,Bifidobacterium adolescentisNBHK006,Lactobacillus rhamnosusNBHK007, andLactobacillus acidophilusNBHK008 were higher than those of the other probiotic strains. The cholesterol concentration in cholesterol micelles was reduced within 24 h. NBHK007 reduced the TG secretion by 100% after 48 h of incubation. NBHK002, NBHK006, and NBHK007 could reduce apo B secretion by 33%, 38%, and 39%, respectively, after 24 h of incubation. The product PROBIO S-23 produced a greater decrease in the total concentration of cholesterol, low-density lipoprotein, TG, and thiobarbituric acid reactive substance in the serum or livers of hamsters with hypercholesterolemia compared with that of hamsters fed with a high-fat and high-cholesterol diet. These results show that the three probiotic strains of lactic acid bacteria are better candidates for reducing the risk of cardiovascular disease.

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Probiotic Potential of Blueberry Jam Fermented with Lactic Acid Bacteria

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.8.1.06 ◽

2020 ◽

Vol 8 (1) ◽

pp. 65-78

Author(s):

Aditya Chaudhary ◽

Khushbu Verma ◽

Baljeet Singh Saharan

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Low Cost ◽

Antioxidant Properties ◽

Titratable Acidity ◽

Food Product ◽

Good Health ◽

Probiotic Strains ◽

And Control

The present study assesses the feasibility of blueberry as a raw substrate for the production of the probiotic blueberry jam by lactic acid bacteria (L. plantarum DB-2, L. fermentum J-1, P. acidilactici M-3, L. plantarum SK-3, and P. pentosaceus SM-2). Changes in pH, titratable acidity (lactic acid), cell survival, antioxidant properties, and in vitro cholesterol reduction properties of lacto- fermented as well as non-fermented blueberry jam were examined during fermentation and up to 28 days of storage. All the strains grew well in a lacto-fermented blueberry jam after 48 h fermentation. Set A (5.88 g/100 ml) and Set B (5.96 g/100 ml) produced less lactic acid than Set C (6.67 g/100 ml) which has the consortia of probiotic strains. After 28 days of cold storage, all the tested strains survived the low-pH conditions in lacto-fermented blueberry jam. The blueberry jam fermented with the consortia of probiotic strains (Set C) had a high antioxidant capacity (71.47 ± 3.57) in comparison with Set A, Set B, and control which showed anti-oxidant capacity viz. 70.52 ± 3.52, 70.25 ± 3.18, and 64.12 ± 2.47, respectively after 28 days of refrigerated storage. The lacto- fermented blueberry jam in Set C (58.48%) had shown the in vitro cholesterol-lowering ability better than Set B (18.87%) whereas Set A and control did not show any in vitro reduction in cholesterol level after 28 days of storage. Sensory quality studies were carried out after 28 days of storage. Sensory evaluation data showed the considerable acceptability of the lacto-fermented blueberry jam. Finally, we found that L. plantarum DB-2, L. fermentum J-1, P. acidilactici M-3, L. plantarum SK-3, and P. pentosaceus SM-2 are optimal probiotics for fermentation with blueberry jam. In this investigation, the results could be an indicator of the development of health-promoting fruit jam. This lacto-fermented blueberry jam is a low-cost healthy food product, provide better nutrition and good health to the population.

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BACTERIAL TRANSLOCATION OF PROBIOTIC LACTOBACILLI

Agriciltural microbiology ◽

10.35868/1997-3004.21.66-71 ◽

2015 ◽

Vol 21 ◽

pp. 66-71

Author(s):

V. O. Aheyev

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bacterial Translocation ◽

Bacterial Strain ◽

Biochemical Properties ◽

Blood Cultures ◽

Bacterial Strains ◽

Probiotic Strains ◽

Probiotic Lactobacilli

The paper presents the results of studying of the dynamics and characteristics of the translocation of two probiotic strains of lactic acid bacteria in the blood and parenchymal organs of animals. The dependence of the bacterial translocation from the bacterial strain and from orally entered dose was established. It was shown that cultural-morphological and physiological-biochemical properties of all isolated from blood cultures of microorganisms have corresponded to the initial properties of bacterial strains introduced to the animals.

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Characterization and screening for probiotic potential of Lactic Acid Bacteria Isolated from Traditionally Fermented Wheat "Hamoum"

South Asian Journal of Experimental Biology ◽

10.38150/sajeb.7(4).p181-190 ◽

2018 ◽

Vol 7 (4) ◽

pp. 181-190

Author(s):

Hafida TahlaÃ¯ti ◽

Fatiha Dalache ◽

Abdelkader Homrani ◽

SaÃ¯d Nemmiche

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Lactobacillus Brevis ◽

Probiotic Properties ◽

High Antibacterial Activity ◽

Probiotic Potential ◽

Starting Point ◽

Probiotic Strains ◽

One Year

The Algerian couscous, "Hamoum”, is prepared from fermented wheat which is the result of wheat grains being stored in an artisanal underground grana-ry called "Matmora" for more than one year. This method of storage has been abandoned in favor of conventional modes without being well studied and known. However, it is used on family scale farms. The purpose of this study was to explore the biodiversity of microbial flora of fermented wheat due to this type of storage. A total of 39 isolates were evaluated in terms to identify lactic acid bacteria and screening the probiotic properties. The phe-notypic results showed a diversity of lactic flora and lactic acid bacteria iso-lated from fermented wheat mainly belonging to Lactobacillus (69%) fol-lowed by Pediococcus (15%), Leuconostoc (8%) and Enterococcus (8%). The genotypic characterization revealed the dominance of Lactobacillus plantarum. The identified strains Lactobacillus plantarum (M6), Lactobacillus plantarum (R27), Lactobacillus brevis (BL8) and Pediococcus acidilactici (M5) have a high antibacterial activity and all strains have resistance to low acidic pH and bile salts. This investigation has enabled a screening of lactic acid bacteria from traditionally fermented wheat. “Hamoum” is a substrate rich in lactic acid bacteria that has exceptional probiotic potential. It’s may be the starting point for further characterization of biotechnological properties in order to identify and select probiotic strains for therapeutic purposes.

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