Traditional Technologies and Probiotic Properties of Bacillus Strains Isolated from Kawal -A Chad Traditional Fermented Food Condiment

<abstract> <p>The probiotic potential of lactic acid bacteria (LAB) isolated from Thai traditional fermented food was investigated. Forty-two samples were collected from four markets in Phra Nakhon Si Ayutthaya Province. Out of 50 isolated LAB, 6 (a3, f4, f8, K1, K4 and K9) obtained from pla-ra and bamboo shoot pickle samples showed high tolerance to gastrointestinal tract conditions. These isolates were selected to identify and characterize their probiotic properties. Isolate a3 was identified as <italic>Weissella thailandensis</italic>, isolates f4 and f8 were identified as belonging to <italic>Enterococcus thailandicus</italic> and isolates K1, K4 and K9 were determined as <italic>Limosilactobacillus fermentum</italic>. All six LAB exhibited high autoaggregation ability (93.40–95.01%), while <italic>W. thailandensis</italic> isolate a3 showed potential for coaggregation in almost all the pathogenic bacteria tested. Cell-free supernatant (CFS) obtained from all isolates did not inhibit <italic>Staphylococcus aureus</italic>. CFS derived from <italic>L. fermentum</italic> isolate K4 showed the most efficient antimicrobial activity, in particular against Gram-negative bacteria, while <italic>L. fermentum</italic> isolate K4 presented high surface hydrophobicity in the presence of xylene and n-hexane. All LAB isolates were found to be resistant to clindamycin and nalidixic acid, whereas <italic>E. thailandicus</italic> isolate f8 exhibited resistance to most of the antibiotics tested. <italic>L. fermentum</italic> isolate K4 showed promise as a suitable probiotic candidate for future applications in the food industry due to tolerance to gastrointestinal tract conditions with high surface hydrophobicity and inhibited most of the pathogens tested.</p> </abstract>

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In Vitro Assessment of Probiotic Properties for Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food, Kimchi

Current Topic in Lactic Acid Bacteria and Probiotics ◽

10.35732/ctlabp.2020.6.1.17 ◽

2020 ◽

Vol 6 (1) ◽

pp. 17-24

Author(s):

Eui-Sang Cho ◽

Jeonghye Chun ◽

Jeongin Park ◽

Mibang Kim ◽

Chi Young Hwang ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fermented Food ◽

Probiotic Properties ◽

In Vitro Assessment ◽

Traditional Fermented Food

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Probiotic and Antifungal Attributes of Levilactobacillus brevis MYSN105, Isolated From an Indian Traditional Fermented Food Pozha

Frontiers in Microbiology ◽

10.3389/fmicb.2021.696267 ◽

2021 ◽

Vol 12 ◽

Author(s):

Rakesh Somashekaraiah ◽

Walid Mottawea ◽

Adithi Gunduraj ◽

Udit Joshi ◽

Riadh Hammami ◽

...

Keyword(s):

Polyketide Synthase ◽

Fusarium Verticillioides ◽

Antagonistic Activity ◽

Fermented Food ◽

Probiotic Properties ◽

Type Iii Polyketide Synthase ◽

Morphological Alterations ◽

Biocontrol Potential ◽

Traditional Fermented Food

The use of probiotics and antifungal capabilities of the lactic acid bacteria (LAB) isolated from different niches is a strategy to prepare functional cultures and biopreservatives for food/feed industries. In the present study, LAB strains isolated from an Indian traditional fermented food, Pozha, were evaluated for their probiotic properties and biocontrol potential. A total of 20 LAB isolates were selected from Pozha samples collected aseptically and screened for their antagonistic activity against Fusarium verticillioides. Among the bioactive isolates, Lacticaseibacillus brevis MYSN105 showed the highest antifungal activity in vitro, causing some morphological alterations such as damaged mycelia and deformed conidia. Cell-free supernatant (CFS) from L. brevis MYSN105 at 16% concentration effectively reduced the mycelial biomass to 0.369 g compared to 1.938 g in control. Likewise, the conidial germination was inhibited to 20.12%, and the seed treatment using CFS induced a reduction of spore count to 4.1 × 106 spores/ml compared to 1.1 × 109 spores/ml for untreated seeds. The internal transcribed spacer (ITS) copy number of F. verticillioides decreased to 5.73 × 107 and 9.026 × 107 by L. brevis MYSN105 and CFS treatment, respectively, compared to 8.94 × 1010 in control. The L. brevis MYSN105 showed high tolerance to in vitro gastrointestinal conditions and exhibited high adhesive abilities to intestinal epithelial cell lines. The comparative genome analysis demonstrated specific secondary metabolite region coding for bacteriocin and T3PKS (type III polyketide synthase) possibly related to survival and antimicrobial activity in the gut environment. Our results suggest that L. brevis MYSN105 has promising probiotic features and could be potentially used for developing biological control formulations to minimize F. verticillioides contamination and improve food safety measures.

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