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

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 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

scholarly journals In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Guesh Mulaw ◽  
Tesfaye Sisay Tessema ◽  
Diriba Muleta ◽  
Anteneh Tesfaye
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Lactobacillus Plantarum ◽  
Pathogenic Bacteria ◽  
Survival Rates ◽  
Lactobacillus Paracasei ◽  
Probiotic Properties ◽  
Sequence Comparisons

Probiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluate in vitro probiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermented Teff injera dough, Ergo, and Kocho products. A total of 90 LAB were isolated, of which 4 (4.44%) isolates showed 45.35–97.11% and 38.40–90.49% survival rates at pH values (2, 2.5, and 3) for 3 and 6 h, in that order. The four acid-tolerant isolates were found tolerant to 0.3% bile salt for 24 h with 91.37 to 97.22% rate of survival. The acid-and-bile salt-tolerant LAB isolates were found inhibiting some food-borne test pathogenic bacteria to varying degrees. All acid-and-bile-tolerant isolates displayed varying sensitivity to different antibiotics. The in vitro adherence to stainless steel plates of the 4 screened probiotic LAB isolates were ranged from 32.75 to 36.30% adhesion rate. The four efficient probiotic LAB isolates that belonged to Lactobacillus species were identified to the strain level using 16S rDNA gene sequence comparisons and, namely, were Lactobacillus plantarum strain CIP 103151, Lactobacillus paracasei subsp. tolerans strain NBRC 15906, Lactobacillus paracasei strain NBRC 15889, and Lactobacillus plantarum strain JCM 1149. The four Lactobacillus strains were found to be potentially useful to produce probiotic products.

Influence of Sodium Chloride on Growth of Lactic Acid Bacteria and Subsequent Destruction of Escherichia coli O157:H7 during Processing of Lebanon Bologna

2001 ◽  
Vol 64 (8) ◽  
pp. 1145-1150 ◽  
Author(s):  
NAVEEN CHIKTHIMMAH ◽  
RAMASWAMY C. ANANTHESWARAN ◽  
ROBERT F. ROBERTS ◽  
EDWARD W. MILLS ◽  
STEPHEN J. KNABEL
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Low Ph ◽  
Escherichia Coli O157 ◽  
Quality Changes ◽  
E Coli ◽  
Fermented Product ◽  
Nacl Concentration ◽  
Different Levels

Due to undesirable quality changes, Lebanon bologna is often processed at temperatures that do not exceed 48.8°C (120°F). Therefore, it is important to study parameters that influence the destruction of Escherichia coli O157:H7 in Lebanon bologna. The objective of the present study was to determine the influence of curing salts (NaCl and NaNO2) on the destruction of E. coli O157:H7 during Lebanon bologna processing. Fermentation to pH 4.7 at 37.7°C reduced populations of E. coli O157:H7 by approximately 0.3 log10, either in the presence or absence of curing salts. Subsequent destruction of E. coli O157:H7 during heating of fermented product to 46.1°C was significantly reduced by the presence of 3.5% NaCl and 156 ppm NaNO2, compared to product without curing salts (P < 0.01). The presence of a higher level of NaCl (5%) in Lebanon bologna inhibited the growth of lactic acid bacteria (LAB), which yielded product with higher pH (~5.0) and significantly reduced the destruction of E. coli O157:H7 even further (P < 0.05). Lower concentrations of NaCl (0, 2.5%) yielded Lebanon bologna with higher LAB counts and lower pHs, compared to product with 5% NaCl. When lactic acid was used to adjust pH in product containing different levels of NaCl, it was determined that low pH was directly influencing destruction of E. coli O157:H7, not NaCl concentration.

scholarly journals In vitro evaluation of probiotic properties of lactic acid bacteria isolated from some traditionally fermented Ethiopian food products

2019 ◽  
Author(s):  
Guesh Mulaw ◽  
Tesfaye Sisay ◽  
Diriba Muleta ◽  
Anteneh Tesfaye
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Lactobacillus Plantarum ◽  
Pathogenic Bacteria ◽  
Lactobacillus Paracasei ◽  
Steel Plates ◽  
Probiotic Properties ◽  
Sequence Comparisons

AbstractProbiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluatein vitroprobiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermentedTeff injeradough,ErgoandKochoproducts. A total of 90 LAB were isolated, of which 4 (4.44%) isolates showed 45.35-97.11% and 38.40-90.49% survival rate at pH values (2, 2.5 and 3) for 3 and 6 h in that order. The four acid tolerant isolates were found tolerant to 0.3% bile salt for 24 h with 91.37 to 97.22% rate of survival. The acid-and-bile salt tolerant LAB isolates were found inhibiting some foodborne test pathogenic bacteria to varying degrees. All acid-and-bile tolerant isolates displayed varying sensitivity to different antibiotics. Thein vitroadherence to stainless steel plates of the 4 screened probiotic LAB isolates were ranged from 32.75 to 36.30% adhesion rate. The four efficient probiotic LAB isolates that belonged toLactobacillusspecies were identified to strain level using 16S rDNA gene sequence comparisons and namely wereLactobacillus plantarumstrain CIP 103151,Lactobacillus paracaseisubsp. tolerans strain NBRC 15906,Lactobacillus paracaseistrain NBRC 15889 andLactobacillus plantarumstrain JCM 1149. The fourLactobacillusstrains were found to have potentially useful to produce probiotic products.

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 Characterization of Probiotic Properties of Lactic Acid Bacteria Isolated from Yoghurt Available in Bangladesh

2018 ◽  
Vol 6 (11) ◽  
pp. 1544
Author(s):  
Mohammad Shaokat Ali ◽  
Shamima Ahmed ◽  
Md. Forhad Uddin ◽  
Abdul Matin ◽  
Mohammad Sharif Uddin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Dairy Product ◽  
Probiotic Bacteria ◽  
Probiotic Properties ◽  
Fermented Dairy Product ◽  
Potential Source ◽  
Fermented Dairy

Yoghurt is the common fermented dairy product consumed worldwide and it is considered a potential source of probiotic bacteria (Lactobacilli and Lactococci). To assess the in-vitro probiotic properties of lactic acid bacteria, Lactococcus lactis subsp. lactis, Lactobacillus delbrueckii and Lactobacillus plantarum species isolated from yoghurt sold in different local markets of Chittagong region in Bangladesh were examined by morphological characteristics and biochemical tests. In the preliminary test, all isolates were grown well at acidic pH (pH 3-5) while the optimum growth temperature was 37°C and better growth was observed in the presence of 1-8% NaCl concentrations. In addition, the selected isolates were able to survive up to 3% bile salt concentrations while the best tolerance was at 1% bile salt. The strains successfully inhibited the growth of common pathogenic bacteria likely Escherichia coli, Pseudomonas aeruginosa, Salmonella Paratyphi, Staphylococcus aureus and Bacillus subtilis examined by in vitro growth inhibition test. Most of the isolated strains exhibited resistance pattern against ten commonly used antibiotics in foodborne illness in the country. However, the strains in yoghurt sold at Chittagong city have ideal probiotic characteristics and this fermented dairy product could be a potential source of human probiotic bacteria.

scholarly journals Screening of probiotic properties of lactic acid bacteria isolated from Kanjika, an ayruvedic lactic acid fermented product: An in-vitro evaluation

2007 ◽  
Vol 53 (3) ◽  
pp. 207-213 ◽  
Author(s):  
Kanchi Bhasker Praveen Kumar Reddy ◽  
Ponnala Raghavendra ◽  
Basavanna Girish Kumar ◽  
Mahesh Chandra Misra ◽  
Siddlingiaya Gurudutt Prapulla
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Probiotic Properties ◽  
In Vitro Evaluation ◽  
Fermented Product

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 Assessment of Probiotic Potential of Lactic Acid Bacteria Isolated from Bottle Gourds (Calabash) of Milk Fermentation of Mbéré, Cameroon

2021 ◽  
pp. 356-369
Author(s):  
Tchamba Mbiada Mervie Noël ◽  
Bouba Adji Mohammadou ◽  
Nodem Shanang Francky Steve ◽  
Léopold Ngoune Tatsadjieu ◽  
Mbarga Manga Joseph Arsene ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Antioxidant Activities ◽  
Probiotic Properties ◽  
Good Tolerance ◽  
Probiotic Potential ◽  
Milk Fermentation ◽  
Proteolytic Activities

Background and Aim: Lactic acid bacteria (LAB) became a field of interest by scientists in recent years due to their technological and probiotic properties. The aim of this work was to study the technological and probiotic properties of LAB isolated from the bottle gourds (calabashes)of milk fermentation, in Mbéré, Cameroun. Methods: Five different bottle gourds from milk fermentation were collected and used for LAB isolation. These LABs were characterized using conventional cultural method, the technological (such as proteolytic, lipolytic activities) and probiotic properties (including acid and bile salt tolerance, cholesterol assimilation and antioxidant activities) were assessed. Results: From these samples, 30 LABs were isolated and among them, 21 exhibited great lipolytic and proteolytic activities with the maximum values of 18 and 29 mm respectively. In addition, 10 LAB isolates showed interesting antimicrobial activity against pathogens germs tested and good tolerance ability under acid and bile salt stress after 24h of incubation. Cholesterol assimilation and antioxidant tests revealed that isolated BC4 and BC3 have the greatest activity (35 and 39 mm respectively) while, BC4 and BL4 have the greatest antioxidant activity (IC50 = 0,15 and 0,13 respectively). Conclusion: LAB isolated from the bottle gourds (calabashes) of milk fermentation, in Mbéré, Cameroon can be used to develop dairy industry and manage the cardiovascular diseases.

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