scholarly journals ASSESSMENT OF PROBIOTIC PROPERTIES AND SAFETY OF LACTIC ACID BACTERIA ISOLATED FROM SOUTH SULAWESI ETHNIC CHEESE

2021 ◽  
Vol 9 (Spl-2-ICOPMES_2020) ◽  
pp. S222-S227
Author(s):  
Nana Juniarti Natsir Djide ◽  
◽  
Nur Indah Yanti ◽  
Nurul Suci Pratiwi ◽  
Andi Ainun Nuzulia ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Hemolytic Activity ◽  
Low Ph ◽  
World Health ◽  
Probiotic Properties ◽  
South Sulawesi ◽  
Traditional Cheese ◽  
Safety Assessments ◽  
Health Organization

Probiotic bacteria have been used widely as a functional food and health supplements. The functionality and safety of probiotics are the prerequisites given by WHO (World Health Organization) and FAO (Food Agricultural Organization) before utilizing probiotics. This study focuses on assessing probiotic properties and the safety of the lactic acid bacteria (LAB) isolated from dangke—traditional cheese of South Sulawesi. In the current study, the assessment of probiotic properties was carried by assessing its tolerance against low pH and bile salts. Safety assessments were divided into two assays viz., susceptibility testing and hemolytic activity. LAB from dangke demonstrated tolerance against low pH, bile salt and susceptibility against four types of antibiotics (ampicillin, cefotaxime, erythromycin, and tetracycline). Unfortunately, resistance towards gentamycin and an -hemolytic activity was observed. This bacterium met the functional criteria from probiotics but failed to meet the safety criteria for probiotic safety.

scholarly journals Testing of selected probiotic properties of lactic acid bacteria isolated from vegetarians and meat-eaters faeces

2014 ◽  
Vol 7 (1) ◽  
pp. 38-43
Author(s):  
Eva Hybenová ◽  
Lucia Birošová ◽  
Kristína Nagyová ◽  
Júlia Štofirová ◽  
Nikoleta Šaková ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Ph Value ◽  
Bacterial Species ◽  
Low Ph ◽  
Hydrolase Activity ◽  
Bile Salt Hydrolase ◽  
Probiotic Properties ◽  
Bile Salt Hydrolase Activity

Abstract The aim of this work was to evaluate presence and properties of lactic acid bacteria in the faeces of 240 volunteers with various nutrition habits (vegetarians versus meat-eaters). Lactic acid bacteria counts in all age groups were nearly 5 or 6 logarithmic orders. Significantly higher amounts were found in women. Subsequently, based on the age and dietary pattern of probands, four samples were selected for isolation of lactic acid bacteria and identification of isolates in order to assign them to bacterial species. About 80 lactic acid bacteria were isolated from the faeces of young (21-30 years) and older (51-60 years) vegetarians and meateaters. The identification of the isolates was based on their morphological and biochemical characteristics. Isolates belong to lactobacilli, bifidobacteria, enterococci and propionibacteria. Surprisingly, bifidobacteria were predominated in older age group. The following probiotic properties were determined: survival at low pH value, and bile salt hydrolase activity. All strains were negative in bile salt hydrolase activity, but their growth was not inhibited in the presence of bile. The results from the study of survival at low pH value showed considerable variability in both dietary groups regardless the age of probands. However, it can be concluded, that bacteria isolated from the samples of older probands were more sensitive to acid pH.

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 Food-Origin Lactic Acid Bacteria May Exhibit Probiotic Properties: Review

2018 ◽  
Vol 2018 ◽  
pp. 1-15 ◽  
Author(s):  
Dorota Zielińska ◽  
Danuta Kolożyn-Krajewska
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Health Effects ◽  
World Health ◽  
Probiotic Bacteria ◽  
Animal Origin ◽  
Probiotic Properties ◽  
Human Gastrointestinal Tract ◽  
Fermented Products

One of the most promising areas of development in the human nutritional field over the last two decades has been the use of probiotics and recognition of their role in human health and disease. Lactic acid-producing bacteria are the most commonly used probiotics in foods. It is well known that probiotics have a number of beneficial health effects in humans and animals. They play an important role in the protection of the host against harmful microorganisms and also strengthen the immune system. Some probiotics have also been found to improve feed digestibility and reduce metabolic disorders. They must be safe, acid and bile tolerant, and able to adhere and colonize the intestinal tract. The means by which probiotic bacteria elicit their health effects are not understood fully, but may include competitive exclusion of enteric pathogens, neutralization of dietary carcinogens, production of antimicrobial metabolites, and modulation of mucosal and systemic immune function. So far, lactic acid bacteria isolated only from the human gastrointestinal tract are recommended by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) for use as probiotics by humans. However, more and more studies suggest that strains considered to be probiotics could be isolated from fermented products of animal origin, as well as from non-dairy fermented products. Traditional fermented products are a rich source of microorganisms, some of which may exhibit probiotic properties. They conform to the FAO/WHO recommendation, with one exception; they have not been isolated from human gastrointestinal tract. In light of extensive new scientific evidence, should the possibility of changing the current FAO/WHO requirements for the definition of probiotic bacteria be considered?

scholarly journals KARAKTERISASI ISOLAT BAKTERI ASAM LAKTAT DARI MANDAI YANG BERPOTENSI SEBAGAI PROBIOTIK (Characterization of Lactic Acid Bacteria Isolates from Mandai Function as Probiotic)

2015 ◽  
Vol 35 (02) ◽  
pp. 146 ◽  
Author(s):  
Aswita Emmawati ◽  
Betty Sri Laksmi ◽  
Lilis Nuraida ◽  
Dahrul Syah
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Antimicrobial Properties ◽  
Low Ph ◽  
Probiotic Properties ◽  
Salt Reduction ◽  
East Kalimantan ◽  
Fermented Product ◽  
Home Industries

is a fermented product made of cempedak () dami. The research aimed to isolate and characterize lactic acid bacteria isolated from  and to evaluate their probiotic potency.  samples were collected from several home industries in East Kalimantan area       lactic acid bacteria (LAB) isolates were obtained from  on day 4, 8, and 12 fermentation and assessed for their probiotic properties. All isolates showed good tolerances towards low pH (pH 2.0) with the decrease of viable counts of less than 2 log cfu/ml. The LAB isolates could grow in the present of 0.5% bile salt although the viable counts decreased as compared to those in medium without bile salt. Reduction of viable counts less than 1 log cfu/ml was observed in 21 isolates. Nineteen isolates could tolerate pH 2.0 and 0.5% bile salt better than others with the totaldecrease in viable counts less than 1 log cfu/ml. Most of isolates (11 out of 19 isolates) which tolerate low pH were obtained from 8 days  fermentation. Isolate MC812 and MC809 had good antimicrobial properties against ATCC 13932,  ATCC 19433,  ATCC 10876, ATCC 25922 and   ATCC 14028. Ten isolates had good antimicrobial properties againstis a fermented product made of cempedak () dami. The research aimed to isolate and characterize lactic acid bacteria isolated from  and to evaluate their probiotic potency.  samples were collected from several home industries in East Kalimantan area      lactic acid bacteria (LAB) isolates were obtained from  on day 4, 8, and 12 fermentation and assessed for their probiotic properties. All isolates showed good tolerances towards low pH (pH 2.0) with the decrease of viable counts of less than 2 log cfu/ml. The LAB isolates could grow in the present of 0.5% bile salt although the viable counts decreased as compared to those in medium without bile salt. Reduction of viable counts less than 1 log cfu/ml was observed in 21 isolates. Nineteen isolates could tolerate pH 2.0 and 0.5% bile salt better than others with the totaldecrease in viable counts less than 1 log cfu/ml. Most of isolates (11 out of 19 isolates) which tolerate low pH were obtained from 8 days  fermentation. Isolate MC812 and MC809 had good antimicrobial properties against ATCC 13932,  ATCC 19433,  ATCC 10876, ATCC 25922 and   ATCC 14028. Ten isolates had good antimicrobial properties against LAB isolates obtained from  show promising probiotic properties.Keywords: Probiotic, lactic acid bacteria, antimicrobial ABSTRAKMandai merupakan pangan fermentasi yang terbuat dari dami atau bagian dalam kulit cempedak. Penelitian tentang , khususnya bakteri yang terlibat dalam fermentasi , masih belum banyak dilakukan. Tujuan penelitian ini adalah untuk melakukan isolasi dan karakterisasi bakteri asam laktat yang diisolasi dari  serta mengevaluasi potensinya sebagai probiotik. Sampel  diperoleh dari beberapa industri rumah tangga di Kalimantan Timur, yang dibuat dengan kadar garam 5, 10 dan 15%. Delapan puluh lima isolat bakteri asam laktat diperoleh dari pada hari ke-4, 8 dan 12 fermentasi dan dikaji sifat-sifat probiotiknya. Semua isolat menunjukkan toleransi yang baik terhadap pH rendah (pH 2,0) dengan penurunan jumlah sel hidup kurang dari 2 log cfu/ml. Isolat bakteri asam laktat dapat tumbuh dengan adanya 0,5% garam empedu walaupun jumlah sel hidupnya menurun dibandingkan dengan jumlah sel hidup pada medium tanpa garam empedu. Penurunan jumlah isolat viabel kurang dari 1 log cfu/ml teramati pada 21 isolat. Sembilan belas isolat dapat mentoleransi pH 2,0 dan garam empedu 0,5% lebih baik daripada yang lain dengan total penurunan jumlah sel hidup kurang dari 1 log cfu/ml. Sebagian besar isolat (11 dari 19) yang mentoleransi pH rendah diperoleh dari fermentasi  hari ke-8. Isolat MC812 dan MC809 mempunyai sifat antimikroba yang baik terhadap semua patogen uji(ATCC 13932,  ATCC 19433, ATCC 10876,  ATCC 25922 dan  ATCC 14028). Sembilan isolat lain mempunyai sifat antimikroba yang baik terhadap 3 atau lebih patogen uji. Resistensi terhadap antibiotik bervariasi dengan -PCR. Keseluruhan hasil mengindikasikan bahwa kesepuluh bakteri asam laktat yang diisolasi dari mandai berpotensi sebagai probiotik.Kata kunci: Probiotik, bakteri asam laktat, sifat antimikroba

Probiotic lactic acid bacteria in the gastro-intestinal tract: health benefits, safety and mode of action

2010 ◽  
Vol 1 (1) ◽  
pp. 11-29 ◽  
Author(s):  
L. Dicks ◽  
M. Botes
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mode Of Action ◽  
Intestinal Tract ◽  
Health Benefits ◽  
World Health ◽  
Probiotic Properties ◽  
Probiotic Strains ◽  
Gastro Intestinal Tract ◽  
The Impact

Lactic acid bacteria (LAB) have received considerable attention as probiotics over the past few years. This concept has grown from traditional dairy products to a profitable market of probiotic health supplements and functional foods. Extensive research is done on novel potential probiotic strains, with specific emphasis on their health benefits and mode of action. Criteria for the selection of probiotic strains have only recently been formulated by the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO). Several in vitro techniques have been developed to evaluate the probiotic properties of strains. In many cases, this is followed by in vivo tests. Safety studies are also obligatory, as a few cases of bacteremia caused by LAB have been reported. This review focuses on the health benefits and safety of LAB probiotics, the criteria used to select a probiotic, mode of action and the impact these organisms have on natural microbiota in the gastro-intestinal tract.

scholarly journals Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 768
Author(s):  
Christos Bontsidis ◽  
Athanasios Mallouchos ◽  
Antonia Terpou ◽  
Anastasios Nikolaou ◽  
Georgia Batra ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Chemical Properties ◽  
Storage Period ◽  
Probiotic Strain ◽  
Physicochemical Characteristics ◽  
Probiotic Properties ◽  
Acid Fermentation ◽  
Chokeberry Juice ◽  
Fermented Juice

On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.

scholarly journals STUDI VIABILITAS ISOLAT BAKTERI ASAM LAKTAT YANG DIISOLASI DARI ASINAN REBUNG BAMBU TABAH TERHADAP pH RENDAH DAN GARAM EMPEDU

2019 ◽  
Vol 7 (1) ◽  
pp. 1 ◽  
Author(s):  
Nurul Octavia Wasis ◽  
Nyoman Semadi Antara ◽  
Ida Bagus Wayan Gunam
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Bile Salts ◽  
Salt Resistance ◽  
Low Ph ◽  
Fermented Food ◽  
Bamboo Shoot ◽  
Probiotic Lactic Acid Bacteria ◽  
Mrs Broth

Tabah bamboo shoot pickle is one of the fermented food which is the source of lactic acid bacteria.  Lactic acid bacteria (LAB) is beneficial to health because it has the ability as a probiotic. Lactic acid bacteria that have probiotic criteria should have resistance to low pH and bile salts. This study aims to determine isolates of lactic acid bacteria isolated from tabah bamboo shoot pickle resistant to low pH and bile salts (NaDC). Lactic acid bacteria were tested to low pH by using MRS broth that have different pH (pH 2, pH 3, pH 4 and pH 6.2 as a control) incubated at 37ºC for 3 hours. isolates were survive in low pH then continued in bile salt resistance test with 0.3% bile salt concentration for 15 minutes, 30 minutes, 45 minutes, 60 minutes and 24 hours. The results showed that three isolates out of 88 isolates had ability to grow in low pH and in medium supplemented by NaDC 0,3%. The isolates are AR 3057, AR 3101 and AR 6152 which can be used as candidat of  probiotic. Keywords : Tabah bamboo shoot pickle, lactic acid bacteria, probiotic, low pH, bile salt

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