scholarly journals  Bacteriocin-producing lactic acid bacteria as a probiotic potential from Thai indigenous chickens

2012 ◽  
Vol 57 (No. 3) ◽  
pp. 137-149 ◽  
Author(s):  
H. Musikasang ◽  
N. Sohsomboon ◽  
A. Tani ◽  
S. Maneerat
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Inhibitory Activity ◽  
Proteolytic Enzymes ◽  
Penicillin G ◽  
Probiotic Properties ◽  
Indigenous Chickens ◽  
Probiotic Potential ◽  
Gastrointestinal Conditions ◽  
Acti Vity

Bacteriocin-producing lactic acid bacteria (LAB) were isolated and screened from the gastrointestinal tract (GIT) of Thai indigenous chickens. The bacteriocinogenic activities and the primary probiotic properties were determined. The bacteriocins produced by 14 strains of selected LAB displayed inhibitory activity against indicator strains after the supernatants were neutralized with NaOH in the following species: Lactobacillus sakei subsp. sakei JCM1157, Enterococcus faecalis VanB, Bacillus sp., and Listeria monocytogenes. The antagonistic acti-vity of selected LAB was inactivated or decreased after being treated with proteolytic enzymes (α-chymotrypsin and trypsin). CR5-1 strain exhibited the highest level of activity (5120 AU/ml) in the stationary phase against L. sakei subsp. sakei JCM1157 in MRS broth at 37°C. The nine isolates of selected LAB were investigated for primary probiotic properties. The survival of the nine isolates was found to decrease approximately by 3 log CFU/ml after passing through the gastrointestinal conditions. All isolates exhibited protein digestion on agar plates but no isolates showed the ability to digest starch and lipid. Most of them showed high susceptibilities to some antibiotics (penicillin G, tetracycline and erythromycin). Thirteen LAB strains producing bacteriocin with strongly inhibitory activity were identified as Lactobacillus salivarius and only one strain was identified by 16S rDNA sequence analysis as Lactobacillus agilis.    

scholarly journals Isolation and probiotic potential of lactic acid bacteria from swine feces for feed additive composition

2021 ◽  
Vol 204 (1) ◽  
Author(s):  
Katarzyna Marchwińska ◽  
Daniela Gwiazdowska
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Resistance ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Feed Additive ◽  
Rrna Gene ◽  
Probiotic Properties ◽  
Probiotic Potential ◽  
High Viability

AbstractAnimal microbiota is becoming an object of interest as a source of beneficial bacteria for commercial use. Moreover, the escalating problem of bacterial resistance to antibiotics is threatening animals and humans; therefore, in the last decade intensive search for alternative antimicrobials has been observed. In this study, lactic acid bacteria (LAB) were isolated from suckling and weaned pigs feces (376) and characterized to determine their functional properties and usability as pigs additives. Selection of the most promising LAB was made after each stage of research. Isolates were tested for their antimicrobial activity (376) and susceptibility to antibiotics (71). Selected LAB isolates (41) were tested for the production of organic acids, enzymatic activity, cell surface hydrophobicity and survival in gastrointestinal tract. Isolates selected for feed additive (5) were identified by MALDI-TOF mass spectrometry and partial sequence analysis of 16S rRNA gene, represented by Lentilactobacillus, Lacticaseibacillus (both previously classified as Lactobacillus) and Pediococcus genus. Feed additive prototype demonstrated high viability after lyophilization and during storage at 4 °C and − 20 °C for 30 days. Finally, feed additive was tested for survival in simulated alimentary tract of pigs, showing viability at the sufficient level to colonize the host. Studies are focused on obtaining beneficial strains of LAB with probiotic properties for pigs feed additive.

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

2018 ◽  
Vol 7 (4) ◽  
pp. 181-190
Author(s):  
Hafida Tahlaïti ◽  
Fatiha Dalache ◽  
Abdelkader Homrani ◽  
Saïd 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.

scholarly journals In VitroProperties of Potential Probiotic Indigenous Lactic Acid Bacteria Originating from Traditional Pickles

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Mehmet Tokatlı ◽  
Gökşen Gülgör ◽  
Simel Bağder Elmacı ◽  
Nurdan Arslankoz İşleyen ◽  
Filiz Özçelik
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salts ◽  
Lactobacillus Brevis ◽  
Surface Hydrophobicity ◽  
Probiotic Properties ◽  
Gastrointestinal Conditions ◽  
Probiotic Lactic Acid Bacteria

The suitable properties of potential probiotic lactic acid bacteria (LAB) strains (preselected among 153 strains on the basis of their potential technological properties) isolated from traditional Çubuk pickles were examinedin vitro. For this purpose, these strains (21Lactobacillus plantarum, 11Pediococcus ethanolidurans,and 7Lactobacillus brevis) were tested for the ability to survive at pH 2.5, resistance to bile salts, viability in the presence of pepsin-pancreatin, ability to deconjugate bile salts, cholesterol assimilation, and surface hydrophobicity properties. Most of the properties tested could be assumed to be strain-dependent. However,L. plantarumandL. brevisspecies were found to possess desirable probiotic properties to a greater extent compared toP. ethanolidurans. In contrast toP. ethanoliduransstrains, the testedL. plantarumandL. brevisstrains exhibited bile salt tolerance, albeit to different extent. All tested strains showed less resistance to intestinal conditions than gastric juice environment. Based on the survival under gastrointestinal conditions, 22 of the 39 strains were selected for further characterization. The eight strains having the highest cholesterol assimilation and surface hydrophobicity ratios could be taken as promising probiotic candidates for furtherin vivostudies, because of the strongest variations found among the tested strains with regard to these properties.

Screening of Bacteria from the Cattle Gastrointestinal Tract for Inhibitory Activity against Enterohemorrhagic Escherichia coli O157:H7, O111:H−, and O26:H11

2006 ◽  
Vol 69 (12) ◽  
pp. 2843-2850 ◽  
Author(s):  
J. M. GOUGH ◽  
L. L. CONLAN ◽  
S. E. DENMAN ◽  
D. O. KRAUSE ◽  
W. J. M. SMITH ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
16S Rdna ◽  
Inhibitory Activity ◽  
Proteolytic Enzymes ◽  
Enterohemorrhagic Escherichia Coli ◽  
Microtiter Plates ◽  
Acid Producing Bacteria

A quick and reproducible microgel plate assay was adapted to screen bacteria from cattle gastrointestinal tracts for production of compounds inhibitory to the growth of three enterohemorrhagic Escherichia coli (EHEC) serotypes: O157:H7, O111:H−, and 026:H11. The inhibitory activity of 309 bacteria, isolated on several agar media, was assessed by a microgel assay performed in 96-well microtiter plates. Fifty-three isolates secreted inhibitory compounds with a molecular weight of less than 1,000. In 12 isolates, the inhibitory activity was attributable to compounds other than lactic or acetic acid. These compounds were highly heat tolerant, with varying sensitivity to digestion by proteolytic enzymes. The inhibitory isolates were identified as lactic acid–producing bacteria on the basis of a combination of analyses, including 16S-rDNA restriction fragment length polymorphisms, 16S-rDNA gene sequences, and fermentation end products. The lactic acid bacteria of ruminants may contain antibacterial compounds not yet described. Naturally occurring populations of lactic acid bacteria may have potential as probiotics, to reduce the carriage of EHEC in the gastrointestinal tract of ruminants.

scholarly journals SELECTION OF BUFFALO MILK LACTIC ACID BACTERIA WITH PROBIOTIC POTENTIAL

2018 ◽  
Vol 11 (6) ◽  
pp. 186 ◽  
Author(s):  
Sri Melia ◽  
Yuherman Yuherman ◽  
Jaswandi Jaswandi ◽  
Endang Purwati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Buffalo Milk ◽  
Low Ph ◽  
Probiotic Properties ◽  
Escherichia Coli O157 ◽  
Probiotic Potential ◽  
And Staphylococcus Aureus ◽  
Selection Of

Objective: The aim of this research was to isolate and identify lactic acid bacteria using 16S rRNA and evaluates their potential as probiotics.Methods: The probiotic properties measured were resistance to low pH and to 0.3% and 0.5% bile salts, antimicrobial activity against pathogenic bacteria (Escherichia coli O157:H7 and Staphylococcus aureus ATCC 25923), antibiotic resistance, and hydrophobicity.Results: The lactic acid bacteria with optimal probiotic properties were isolated from buffalo milk and identified from a sample from Agam district (BMA 3.3) which was classified using BLAST analysis as a strain of Lactobacillus fermentum (L23). Conclusion: Buffalo milk from this part of West Sumatera contains a strain of L. fermentum with has good probiotic properties.

scholarly journals Evaluation of Non-Encapsulated and Microencapsulated Lactic Acid Bacteria

2021 ◽  
Vol 11 (21) ◽  
pp. 9867
Author(s):  
Mihaela Dumitru ◽  
Dan Cristian Vodnar ◽  
Simon Elemer ◽  
Georgeta Ciurescu ◽  
Mihaela Habeanu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Spray Drying ◽  
Inhibition Zone ◽  
Probiotic Properties ◽  
Drying Process ◽  
Beneficial Effects ◽  
Ph Values ◽  
Probiotic Potential ◽  
Rrna Sequencing

A total of 15 strains of lactic acid bacteria (LAB) were isolated from the broiler chicken’s gastrointestinal tract. All isolates were phenotypical and genetically identified. Among these isolates, only six were biochemical (API 50 CHL and ABIS soft) and genetically (16S rRNA sequencing) confirmed as Lactobacillus acidophilus, Limosilactobacillus fermentum, Levilactobacillus brevis, and Ligilactobacillus salivarius. Probiotic properties, including tolerance to pH (pH 2.0 and 3.0), bile salts (0.3% oxgall), hemolysis activity, and antibiotic susceptibility, were evaluated. Three isolates of the latter isolates showed high resistance at low pH values (73.74% to 98.20%) and bile salt concentrations (77.89% to 99.49%). The antibiotic test presented 100% resistance of LAB to gentamicin, lincomycin, enrofloxacin, and streptomycin lower than the 0.5 mm inhibition zone diameter. Selected strains (L. acidophilus IBNA 64, L. salivarius IBNA 33, and L. salivarius IBNA 41) were exposed to the spray-drying process based on observable probiotic potential. A maltodextrin-glucose solution was used as a thermoprotectant. After spray drying, a reduction in strain viability was noted (108 to 104 CFU/g). In conclusion, only L. salivarius (IBNA 33 and IBNA 41) could be used as a possible probiotic, and further studies are needed to ensure their safe application in the animal nutrition field with beneficial effects for improving performance and pathogen microorganism control from intestines equilibrating the microbiota composition.

scholarly journals Safety and probiotic functionality of isolated goat milk lactic acid bacteria

2019 ◽  
Vol 69 (13) ◽  
pp. 1497-1505 ◽  
Author(s):  
Liliane Andrade da Silva ◽  
Jose Honorio Pereira Lopes Neto ◽  
Haíssa Roberta Cardarelli
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Oral Health ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Goat Milk ◽  
Gas Production ◽  
Probiotic Potential ◽  
Food Borne ◽  
Gastrointestinal Conditions

Abstract Purpose Lactic acid bacteria (LAB) are traditionally employed in the food industry. LAB strains from goat milk may also present probiotic potential, and it is fundamental to study the safety and functionality aspects which are desirable for their use in food. The objective of this study was to verify the probiotic potential of lactic bacteria isolated from goat milk. Methods The presence of safety-related virulence factors (hemolytic activity, gelatinase production, coagulase, and sensitivity to antibiotics) as well as functionality (exopolysaccharide (EPS) production, proteolytic activity, autoaggregation, gas production, survival in the gastrointestinal tract, and antimicrobial activity against bacteria that impair oral health) were determined. Result The selected LAB strains are safe against the evaluated parameters and have characteristics of possible probiotic candidates. Especially L. plantarum (DF60Mi) and Lactococcus lactis (DF04Mi) have potential to be added to foods because they have better resistance to simulated gastrointestinal conditions. In addition, they are isolated with already proven antimicrobial activity against Listeria monocytogenes, an important food-borne pathogen. DF60Mi was able to produce EPS (exopolysaccharides). LS2 and DF4Mi strains, both Lactococcus lactis subsp. lactis, demonstrated antimicrobial activity against S. mutans ATCC 25175, a recurrent microorganism in oral pathologies, mainly caries. Conclusion This study provides subsidies for future exploration of the potentialities of these LAB strains for both the development of new functional foods and for application in oral health.

scholarly journals Isolation, characterization, and assessment of lactic acid bacteria toward their selection as poultry probiotics

2019 ◽  
Vol 19 (1) ◽  
Author(s):  
Rine Christopher Reuben ◽  
Pravas Chandra Roy ◽  
Shovon Lal Sarkar ◽  
Rubayet-Ul Alam ◽  
Iqbal Kabir Jahid
Keyword(s):  
Lactic Acid ◽  
Epithelial Cells ◽  
Lactic Acid Bacteria ◽  
Inhibitory Activity ◽  
Antibiotic Susceptibility ◽  
Lactobacillus Reuteri ◽  
Health Benefit ◽  
Antagonistic Activity ◽  
Probiotic Properties ◽  
Antibiotic Susceptibility Test

Abstract Background Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, are now accepted as suitable alternatives to antibiotics in the control of animal infections and improving animal production. Lactic acid bacteria (LAB) with remarkable functional properties have been evaluated in different studies as possible probiotic candidates. The purpose of this study was to isolate, characterize and assess the potentials of LAB from poultry gastrointestinal tract as potential poultry probiotics. Results Potential LAB probiotics were isolated from broilers, characterized and evaluated for probiotic properties including antagonistic activity (against Escherichia coli, E. coli O157: H7, Enterococcus faecalis, Salmonella Typhimurium, S. Enteritidis and Listeria monocytogenes), survivability in simulated gastric juice, tolerance to phenol and bile salts, adhesion to ileum epithelial cells, auto and co-aggregation, hydrophobicity, α–glucosidase inhibitory activity, and antibiotic susceptibility tests. Most promising LAB strains with excellent probiotic potentials were identified by API 50 CHL and 16S rRNA sequencing as Lactobacillus reuteri I2, Pediococcus acidilactici I5, P. acidilactici I8, P. acidilactici c3, P. pentosaceus I13, and Enterococcus faecium c14. They inhibited all the pathogens tested with zones of inhibition ranging from 12.5 ± 0.71 to 20 ± 0 mm, and competitively excluded (P < 0.05) the pathogens examined while adhering to ileum epithelial cells with viable counts of 3.0 to 6.0 Log CFU/ml. The selected LAB strains also showed significant (P < 0.005) auto and co-aggregation abilities with α-glucosidase inhibitory activity ranging from 12.5 to 92.0%. The antibiotic susceptibility test showed 100.00% resistance of the LAB strains to oxacillin, with multiple antibiotic resistance indices above 0.5. Conclusion The selected LAB strains are ideal probiotic candidates which can be applied in the field for the improvement of poultry performance and control of pathogens in poultry, hence curtailing further transmission to humans.

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