scholarly journals SCREENING OF POTENTIAL PROBIOTIC LACTIC ACID BACTERIA FROM DIFFERENT SOURCES BY In vitro TESTS

2018 ◽  
Vol 45 (1) ◽  
pp. 301-315
Author(s):  
Maha Nader ◽  
E. Gewaily ◽  
V. Bedrous ◽  
G. Mohamed
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
In Vitro Tests ◽  
Probiotic Lactic Acid Bacteria ◽  
Different Sources

Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests

2013 ◽  
Vol 33 (2) ◽  
pp. 282-291 ◽  
Author(s):  
Anthoula A. Argyri ◽  
Georgia Zoumpopoulou ◽  
Kimon-Andreas G. Karatzas ◽  
Effie Tsakalidou ◽  
George-John E. Nychas ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
In Vitro Tests ◽  
Probiotic Lactic Acid Bacteria ◽  
Selection Of

scholarly journals Fermented Seeds (“Zgougou”) from Aleppo Pine as a Novel Source of Potentially Probiotic Lactic Acid Bacteria

2019 ◽  
Vol 7 (12) ◽  
pp. 709 ◽  
Author(s):  
Jihen Missaoui ◽  
Dalila Saidane ◽  
Ridha Mzoughi ◽  
Fabio Minervini
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Activities ◽  
Fermented Food ◽  
Aleppo Pine ◽  
Fermented Foods ◽  
Probiotic Potential ◽  
Probiotic Lactic Acid Bacteria ◽  
Gastrointestinal Enzymes

Microorganisms inhabiting fermented foods represent the main link between the consumption of this food and human health. Although some fermented food is a reservoir of potentially probiotic microorganisms, several foods are still unexplored. This study aimed at characterizing the probiotic potential of lactic acid bacteria isolated from zgougou, a fermented matrix consisting of a watery mixture of Aleppo pine′s seeds. In vitro methods were used to characterize the safety, survival ability in typical conditions of the gastrointestinal tract, and adherence capacity to surfaces, antimicrobial, and antioxidant activities. Strains belonged to the Lactobacillus plantarum group and Enterococcus faecalis showed no DNase, hemolytic, and gelatinase activities. In addition, their susceptibility to most of the tested antibiotics, satisfied some of the safety prerequisites for their potential use as probiotics. All the strains tolerated low pH, gastrointestinal enzymes, and bile salts. They displayed a good antibacterial activity and antibiofilm formation against 10 reference bacterial pathogens, especially when used as a cell-free supernatant. Furthermore, the lactic acid bacteria (LAB) strains inhibited the growth of Aspergillus flavus and Aspergillus carbonarius. Finally, they had good antioxidant activity, although depending on the strain. Overall, the results of this work highlight that zgougou represents an important reservoir of potentially probiotic LAB. Obviously, future studies should be addressed to confirm the health benefits of the LAB strains.

In vitro evaluation of probiotic lactic acid bacteria isolated from dairy and non-dairy environments

2010 ◽  
Vol 19 (1) ◽  
pp. 19-25 ◽  
Author(s):  
Tae-Suk Song ◽  
Ji-Youn Kim ◽  
Ki-Hwan Kim ◽  
Byung-Moon Jung ◽  
Soong-Seop Yun ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
In Vitro Evaluation ◽  
Probiotic Lactic Acid Bacteria

scholarly journals Growth and antimicrobial activity of lactic acid bacteria from rumen fluid according to energy or nitrogen source

2011 ◽  
Vol 40 (6) ◽  
pp. 1260-1265 ◽  
Author(s):  
Isabela Pena Carvalho de Carvalho ◽  
Edenio Detmann ◽  
Hilário Cuquetto Mantovani ◽  
Mário Fonseca Paulino ◽  
Sebastião de Campos Valadares Filho ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Rumen Fluid ◽  
Nitrogenous Compounds ◽  
Protein Substrates ◽  
Fermenting Bacteria ◽  
True Protein ◽  
Different Sources

The objective of this study was to evaluate the effects of supplementation with different sources of energy and nitrogenous compounds on the in vitro growth and production of bacteriocin of lactic acid bacteria. Incubations were performed by using ruminal fluid from a rumen-fistulated Holstein-Zebu steer. The animal was kept on a Brachiaria decumbens pasture receiving 200 g/day of supplemental crude protein. Substrates and inoculum were placed in glass flasks considering eight treatments: cellulose, cellulose and casein, cellulose and soy peptone, cellulose and urea, starch, starch and casein, starch and soy peptone and starch and urea. Successive incubations were conducted to select microorganisms according to the energy sources and nitrogenous compounds. Starch favoured growth of lactic acid bacteria when compared to cellulose. Supplementation with true protein (soy peptone and casein) stimulated the growth of these bacteria when compared to the control (without supplementation with nitrogenous compounds). The addition of urea did not stimulate the growth of lactic acid bacteria. No antimicrobial activity was detected from colonies of isolated lactic acid bacteria. Sources of true protein increase the competition between non-structural and structural carbohydrates fermenting bacteria.

In vitro testing of commercial and potential probiotic lactic acid bacteria

2012 ◽  
Vol 153 (1-2) ◽  
pp. 216-222 ◽  
Author(s):  
Hanne Jensen ◽  
Stine Grimmer ◽  
Kristine Naterstad ◽  
Lars Axelsson
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
In Vitro Testing ◽  
Probiotic Lactic Acid Bacteria
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