ISOLATION AND CHARACTERIZATION OF ACTIVE PROBIOTIC ORGANISMS IN FERMENTED ZEA MAYS, PENTADETHRA MACROPHYLLA BENTH,AND RICINUS COMMUNIS

Active probiotic organisms are good bacteria considered to be live micro-organisms that are obtained from fermented foods. Evidence has shown that probiotics are essential in human health. This studys primary objective is to isolate and characterize the active probiotic organisms present in certain fermented food samples. Maize, African oil bean, and castor oil were subjected to analysis. The result found the presence of active probiotic organisms such as Pedioccocus, Lactobacillus, Micrococcus, and Bacillus species. The study concluded that these organisms are responsible for the fermentation of carbohydrates and protein-rich seeds.

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Thai Fermented Foods as a Versatile Source of Bioactive Microorganisms—A Comprehensive Review

Scientia Pharmaceutica ◽

10.3390/scipharm86030037 ◽

2018 ◽

Vol 86 (3) ◽

pp. 37 ◽

Cited By ~ 5

Author(s):

Bhagavathi Sivamaruthi ◽

Periyanaina Kesika ◽

Chaiyavat Chaiyasut

Keyword(s):

Fermented Food ◽

Bioactive Molecules ◽

Fermented Foods ◽

Spontaneous Fermentation ◽

Isolation And Characterization ◽

Probiotic Microbes ◽

Asian People ◽

Traditional Fermented Foods

Fermented foods are known for several health benefits, and they are generally used among the Asian people. Microorganisms involved in the fermentation process are most responsible for the final quality of the food. Traditional fermented (spontaneous fermentation) foods are a versatile source of bioactive molecules and bioactive microbes. Several reports are available regarding the isolation and characterization of potent strains from traditional fermented foods. A collection of information for easy literature analysis of bioactive microbes derived from Thai fermented food is not yet available. The current manuscript compiled information on bioactive (antimicrobial- and enzyme-producing probiotic) microbes isolated from naturally fermented Thai foods.

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Isolation and Biochemical Characterization of Lactic Acid Bacteria from Fermented Foods

International Journal of Current Microbiology and Applied Sciences ◽

10.20546/ijcmas.2021.1010.069 ◽

2021 ◽

Vol 10 (10) ◽

pp. 584-600

Author(s):

Sirisha J. Lakshmi ◽

K. Lakshmi A. Vijaya Gopal

Keyword(s):

Biochemical Characterization ◽

Food Samples ◽

Fermented Food ◽

Fermented Foods ◽

Biochemical Tests ◽

Test Reaction ◽

Negative Results ◽

Oxidase Test ◽

Positive Results

Probiotics are considered as successful major category of food supplements. Probiotics can be functional foods because their health benefits are essentially higher than traditional nutritional products. Probiotic bacteria was collected from home made and commercial fermented food samples. A total of 30 food samples were collected from local areas of Guntur in Andhra Pradesh. Bacteria were isolated on MRS agar medium after observation of growth and pure culture was obtained by sub-culturing on the same medium. Purity of each culture was confirmed by morphological investigation, Gram’s staining and further identification by specific biochemical tests. The isolates from both dairy and non-dairy fermented foods were identified as rods, bacilli, cocci and chain shape. While some isolates showed positive results some showed negative results for catalase test, methyl red test, oxidase test, aescualin fermentation, starch hydrolysis, arginine hydrolysis, citrate utilization and voges prausker’s test reaction. Based on morphological, cultural and biochemical characterization of 16 bacterial isolates out of 30 were identified as Lactobacillus spp.

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Isolation and Characterization of Bifidobacteria from diverse ecosystems

South Asian Journal of Experimental Biology ◽

10.38150/sajeb.8(2).p43-48 ◽

2019 ◽

Vol 8 (2) ◽

pp. 43-48

Author(s):

Halima Aurass Bahloul ◽

Hadadji Miloud ◽

Mebrouk Kihal

Keyword(s):

Newborn Infants ◽

Food Samples ◽

High Concentration ◽

Dominant Group ◽

Human Gut ◽

Important Place ◽

Isolation And Characterization ◽

Probiotic Strains ◽

Commercial Milk

Bifidobacteria represent the largest group of human intes nal bacteria. They have an important place in human health and represent the dominant group of micro ora. For this reason, they are key members of the human gut microbiota, particularly during the first one to two years following birth. The aim of this study was to test the sensibility of Bifidobacterium isolated from some strains at different concentrations of salinity and high concentration of bile as a criterion to select probiotic strains. Following the behavior of strains of Bifidobacteria isolated from different ecosystems was considered in order to develop the therapeu c aliment food . Samples from newborn infants aged 3 months, bee intestine, fermented commercial milk and yoghurt of bifidus containing Bifidobacteria was used and the isolated strains belonged to -breve and -longum species. The results of resisitance of our species of Bifidobacteria demonstrated a total inibition of croissance at 5.5% of NaCl but in 5% media of NaCl we observed a moderate croissance at di erent me of kinetics croissance .

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Isolation and characterization of antibiotic producing Bacillus species in Lake Bogoria, Kenya

African Journal of Microbiology Research ◽

10.5897/ajmr2015.7441 ◽

2015 ◽

Vol 9 (14) ◽

pp. 1037-1043 ◽

Cited By ~ 1

Author(s):

Kintet Torome Tom ◽

Gomezgani Matasyoh Lexa ◽

Orinda George ◽

Gakuya Francis

Keyword(s):

Bacillus Species ◽

Isolation And Characterization

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Isolation and Characterization of Antibacterial Bacillus species from Soil Samples in Southern Algeria

10.38150/sajeb.10(4).p215-221 ◽

2020 ◽

Keyword(s):

Soil Samples ◽

Bacillus Species ◽

Isolation And Characterization

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Isolation and Characterization of Live Yeast Cells from Ancient Vessels as a Tool in Bio-Archaeology

mBio ◽

10.1128/mbio.00388-19 ◽

2019 ◽

Vol 10 (2) ◽

Cited By ~ 10

Author(s):

Tzemach Aouizerat ◽

Itai Gutman ◽

Yitzhak Paz ◽

Aren M. Maeir ◽

Yuval Gadot ◽

...

Keyword(s):

Ancient Dna ◽

Residue Analysis ◽

Fermented Food ◽

Yeast Cells ◽

Fermented Beverages ◽

Isolation And Characterization ◽

Yeast Strains ◽

Novel Approach ◽

Clay Matrix

ABSTRACTAncient fermented food has been studied based on recipes, residue analysis, and ancient-DNA techniques and reconstructed using modern domesticated yeast. Here, we present a novel approach based on our hypothesis that enriched yeast populations in fermented beverages could have become the dominant species in storage vessels and their descendants could be isolated and studied today. We developed a pipeline of yeast isolation from clay vessels and screened for yeast cells in beverage-related and non-beverage-related ancient vessels and sediments from several archaeological sites. We found that yeast cells could be successfully isolated specifically from clay containers of fermented beverages. The findings that genotypically the isolated yeasts are similar to those found in traditional African beverages and phenotypically they grow similar to modern beer-producing yeast strongly suggest that they are descendants of the original fermenting yeast. These results demonstrate that modern microorganisms can serve as a new tool in bio-archaeology research.IMPORTANCESo far, most of the study of ancient organisms has been based mainly on the analysis of ancient DNA. Here we show that it is possible to isolate and study microorganisms—yeast in this case—from ancient pottery vessels used for fermentation. We demonstrate that it is highly likely that these cells are descendants of the original yeast strains that participated in the fermentation process and were absorbed into the clay matrix of the pottery vessels. Moreover, we characterized the isolated yeast strains, their genomes, and the beer they produced. These results open new and exciting avenues in the study of domesticated microorganisms and contribute significantly to the fields of bio- and experimental archaeology that aim to reconstruct ancient artifacts and products.

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