scholarly journals Probiotic Potential of Noni and Mulberry Juice Fermented with Lactic Acid Bacteria

2019 ◽  
Author(s):  
Aditya Chaudhary ◽  
Vishnu Sharma ◽  
Baljeet S Saharan
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Low Ph ◽  
Probiotic Potential ◽  
Health Promoting ◽  
Ph Conditions ◽  
Mulberry Juice ◽  
Better Than

The present study assesses the feasibility of noni and mulberry as a raw substrate for the production of probiotic noni and mulberry juice by lactic acid bacteria (Lactobacillus plantarum SK-3 and Pediococcus acidilactici M-3). Changes in pH, titratable acidity (lactic acid), cell survival, and antioxidant properties were examined during fermentation. Both the strains grew well in noni juice and mulberry juice after 48 hour fermentation. P. acidilactici M-3 produced less lactic acid than L. plantarum SK-3. After 28 days of cold storage, both tested strains survived the low-pH conditions in fermented noni juice and mulberry juice. Both the juices fermented with L. plantarum SK-3 had a high antioxidant capacity. The noni and mulberry juice fermented with L. plantarum SK-3 had shown the cholesterol-lowering ability better than the juices fermented with P. acidilactici M-3. Finally, L. plantarum SK-3 and P. acidilactici M-3 were found as optimal probiotics for fermentation with noni juice as well as mulberry juice. In this investigation, the results could be an indicator of the development of health-promoting food juices.

scholarly journals ISOLATION, SCREENING, AND CHARACTERIZATION OF PROBIOTICS (LACTIC ACID BACTERIA) ANTAGONISTIC AGAINST Candida albicans

2017 ◽  
Vol 4 (2) ◽  
pp. 263
Author(s):  
Ida Ayu Ketut Ariningsih ◽  
Yan Ramona ◽  
Nyoman Semadi Antara
Keyword(s):  
Candida Albicans ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Reproductive Tract ◽  
Antagonistic Activity ◽  
Low Ph ◽  
Production Test ◽  
Ph Conditions ◽  
High Level

Candidacies in female reproductive tract are mainly caused by Candida albicans. This infection often causes serious problems, particularly on their reproductive tract (genital part). Until recently, control of this infection has relied on the use of antibiotics. However due to numerous bad side effects of antibiotics, lactic acid bacteria have been proposed as an alternative method to control the growth of Candida albicans. Therefore, this research was aimed to isolate, screen, and characterize lactic acid bacterial isolates (LAB) antagonistic against Candida albicans (the causative agent of candidacies infection in reproductive tract of human). LABs were isolated from various fermented foods, such as tape ketan and kimchi. Isolation of LABs was conducted by applying dilution and spread plate method on MRS agar medium supplemented with BCP indicator to distinguish LABs from non acid-producing bacteria. Colonies with indication to produce acid were screened for antagonistic activity against C. albicans on MRS agar and followed by characterization of those isolates (Gram stain, catalase production test, oxydase production, gas production test, resistance test to low pH conditions and to high level of NaDC (sodium deoxicolic), and test for ability to convert colic acid (CA) into deoxicolic acid (DCA)). The results showed that 46 LAB isolates were successfully isolated from samples of tape ketan and kimchi. Among those, 7 isolates showed antagonistic activity against C. albicans in in vitro tests. All these 7 candidates were also found to be resistance to low pH conditions (up to pH 2) and to high level of NaDC (up to 0.6 mM). Four most potential isolates were further testes for ability to convert colic acid into deoxycolic acid and none showed positive result, indicating that they all showed initial potential and safe for future human probiotic development (especially to be used to treat patients infected by C. albicans).

scholarly journals Probiotic Potential of Blueberry Jam Fermented with Lactic Acid Bacteria

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.

scholarly journals Uji Ketahanan Bakteri Asam Laktat Hasil Fermentasi Kubis Merah ( Brassica oleracea L.) Pada pH 3

Jurnal MIPA ◽  
2018 ◽  
Vol 7 (2) ◽  
pp. 20 ◽  
Author(s):  
Kevin V. Bawole ◽  
Stella D. Umboh ◽  
Trina E. Tallei
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Resistance ◽  
Low Ph ◽  
The Body ◽  
Probiotic Bacteria ◽  
Red Cabbage ◽  
Ph Conditions ◽  
The Right ◽  
Brassica Oleracea L

Probiotik merupakan mikroorganisme hidup yang jika dikonsumsi dalam jumlah yang tepat dapat memberikan manfaat bagi tubuh. Sebagian besar bakteri asam laktat merupakan bakteri probiotik. Untuk dapat memberikan manfaat yang maksimal bagi tubuh, salah satu kriteria yang harus dipenuhi yaitu mampu bertahan hidup pada kondisi pH yang rendah. Hal ini dikarenakan bakteri probiotik akan menghadapi kondisi pH rendah yang terdapat di lambung. Penelitian ini bertujuan untuk menguji kemampuan isolat BAL hasil fermentasi kubis merah untuk bertahan hidup pada pH 3. Bakteri asam laktat ditumbuhkan pada media MRS agar yang ditambahkan 1% CaCO3 dengan menggunakan metode sebar (spread) dan dimurnikan menggunakan metode gores (streak). Uji ketahanan asam dilakukan dengan cara isolat diinkubasi pada kondisi pH 3 dalam media NB kemudian ditumbuhkan kembali pada media NA dengan menggunakan metode spread. Uji dilakukan juga untuk mengamati aktivitas enzim katalase. Hasil penelitian menunjukkan bahwa isolat yang diperoleh dari hasil fermentasi kubis merah mampu bertahan pada pH 3.Probiotics is a livinng microorganism that if consumed in the right amount can provide  benefits to the body. Most lactic acid bacteria are probiotic bacteria. To be able to provide maximum benefits for the body, one of the criteria that must be met is able to survive at low pH. This is because probiotic bacteria will face low pH conditions found in the stomach. This study aims to test the effectiveness of BAL isolates from red cabbage fermentation to survie at pH 3.  Lactic acid bacteria grown on MRSA media added 1% CaCO3 by using spread method and purified by using streak method. The acid resistance test was performed by isolate incubated at pH 3 condition in NB medium by using spread method. Test were also conducted to observe the activity of catalase enzymes. The result showed that isolates obtained from red cabbage fermentation were able to survive at pH 3.

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 Probiotic Potential Test for Lactic Acid Bacterial Isolate from Labi Cattle Gastric Again Low Acidity and Sodium Deoxycholate

2019 ◽  
Vol 2 (1) ◽  
pp. 24
Author(s):  
I Made Rahma Sanjaya ◽  
I Wayan Suardana ◽  
I Nyoman Suarsana
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Isolate ◽  
Positive Impact ◽  
Animal Health ◽  
Sodium Deoxycholate ◽  
Low Ph ◽  
Probiotic Bacteria ◽  
Ph Conditions ◽  
Mrs Broth

Lactic acid bacteria (LAB) are one of group probiotic bacteria, which have a positive impact on human and animal health. The aim of this research was to determine the potency lactic acid bacterial isolate from LABi cattle gastric as a probiotic that have resistance to low pH and sodium deoxycholate. The study was started with the cultivation test that aims to made sure uncontaminated isolates of microorganisms, including test for growth response in MRS broth medium, test on catalase production, and Gram stain. Its potency for probiotic development was tested by growing of isolate in MRS broth medium with low pH conditions (pH 2, 3, 4) and in MRS medium supplemented with various concentration of sodium deoxycholate (0,2 mM, 0,4 mM, 0,6 mM). The result showed that isolate from LABi cattle gastric was able to grow well in MRS broth medium under anaerobic condition. In addition, it also showed catalase negative and Gram-positive bacteria. In the main experiment, this isolate was found to be resistant to low pH conditions (up to pH 2) and high concentration of sodium deoxycholate (up to 0,6 mM). These results indicate that the isolate the lactic acid bacteria have resistance to low pH and the sodium deoxycholate, which is the main requirement of the probiotic bacteria

scholarly journals Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1435
Author(s):  
Hee Seo ◽  
Jae-Han Bae ◽  
Gayun Kim ◽  
Seul-Ah Kim ◽  
Byung Hee Ryu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Rates ◽  
Principal Component ◽  
Fermented Foods ◽  
Suitability Analysis ◽  
Moderate Growth ◽  
Health Promoting ◽  
Highly Correlated ◽  
Type Strains

The use of probiotic starters can improve the sensory and health-promoting properties of fermented foods. This study aimed to evaluate the suitability of probiotic lactic acid bacteria (LAB) as a starter for kimchi fermentation. Seventeen probiotic type strains were tested for their growth rates, volatile aroma compounds, metabolites, and sensory characteristics of kimchi, and their characteristics were compared to those of Leuconostoc (Le.) mesenteroides DRC 1506, a commercial kimchi starter. Among the tested strains, Limosilactobacillus fermentum, Limosilactobacillus reuteri, Lacticaseibacillus rhamnosus, Lacticaseibacillus paracasei, and Ligilactobacillus salivarius exhibited high or moderate growth rates in simulated kimchi juice (SKJ) at 37 °C and 15 °C. When these five strains were inoculated in kimchi and metabolite profiles were analyzed during fermentation using GC/MS and 1H-NMR, data from the principal component analysis (PCA) showed that L. fermentum and L. reuteri were highly correlated with Le. mesenteroides in concentrations of sugar, mannitol, lactate, acetate, and total volatile compounds. Sensory test results also indicated that these three strains showed similar sensory preferences. In conclusion, L. fermentum and L. reuteri can be considered potential candidates as probiotic starters or cocultures to develop health-promoting kimchi products.

scholarly journals Screening of GABA-Producing Lactic Acid Bacteria from Thai Fermented Foods and Probiotic Potential of Levilactobacillus brevis F064A for GABA-Fermented Mulberry Juice Production

2020 ◽  
Vol 9 (1) ◽  
pp. 33
Author(s):  
Jirapat Kanklai ◽  
Tasneem Chemama Somwong ◽  
Patthanasak Rungsirivanich ◽  
Narumol Thongwai
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Monosodium Glutamate ◽  
Salmonella Typhi ◽  
Shigella Dysenteriae ◽  
Fermented Foods ◽  
Gamma Aminobutyric Acid ◽  
Fermented Sausage ◽  
Gaba Content ◽  
Mulberry Juice

Gamma-aminobutyric acid (GABA), the inhibitory neurotransmitter, can be naturally synthesized by a group of lactic acid bacteria (LAB) which is commonly found in rich carbohydrate materials such as fruits and fermented foods. Thirty-six isolates of GABA-producing LAB were obtained from Thai fermented foods. Among these, Levilactobacillus brevis F064A isolated from Thai fermented sausage displayed high GABA content, 2.85 ± 0.10 mg/mL and could tolerate acidic pH and bile salts indicating a promising probiotic. Mulberry (Morus sp.) is widely grown in Thailand. Many mulberry fruits are left to deteriorate during the high season. To increase its value, mulberry juice was prepared and added to monosodium glutamate (MSG), 2% (w/v) prior to inoculation with 5% (v/v) of L. brevis F064A and incubated at 37 °C for 48 h to obtain the GABA-fermented mulberry juice (GABA-FMJ). The GABA-FMJ obtained had 3.31 ± 0.06 mg/mL of GABA content, 5.58 ± 0.52 mg gallic acid equivalent/mL of antioxidant activity, 234.68 ± 15.53 mg cyanidin-3-glucoside/mL of anthocyanin, an ability to inhibit growth of Bacillus cereus TISTR 687, Salmonella Typhi DMST 22842 and Shigella dysenteriae DMST 1511, and 10.54 ± 0.5 log10 colony-forming units (CFU)/mL of viable L. brevis F064A cell count. This GABA-FMJ was considered as a potential naturally functional food for human of all ages.

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

Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mariya Dushkova ◽  
Siyka Kodinova ◽  
Zapryana Denkova ◽  
Velichka Yanakieva ◽  
Nikolay Dimitrov Menkov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Bifidobacterium Bifidum ◽  
Sensory Characteristics ◽  
Viable Cells ◽  
Goat’S Milk ◽  
Goat's Milk

Abstract The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB – 87, and MZ2f + Lactobacillus acidophilus LAB – 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB – 87 and MZ2f + Lactobacillus acidophilus LAB – 8 in comparison with MZ2f alone.

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