SELECTION OF BUFFALO MILK LACTIC ACID BACTERIA WITH PROBIOTIC POTENTIAL

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.

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

International Journal of Microbiology ◽

10.1155/2019/7179514 ◽

2019 ◽

Vol 2019 ◽

pp. 1-11 ◽

Cited By ~ 6

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.

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Isolation of lactic acid bacteria from chickens that demonstrate probiotic properties of autoaggregation and coaggregation with Salmonella enteritidis

Proceedings of the British Society of Animal Science ◽

10.1017/s175275620002007x ◽

2007 ◽

Vol 2007 ◽

pp. 104-104

Author(s):

S Savvidou ◽

J. Beal ◽

P. Brooks

Keyword(s):

Small Intestine ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Salmonella Enteritidis ◽

Pathogenic Bacteria ◽

Probiotic Properties ◽

Pathogenic Microorganisms ◽

Poultry Products ◽

Salmonella Infections ◽

Live Bird

The association of salmonella infections with the consumption of poultry products and the fact that in the live bird the Salmonella carriage is mainly asyptomatic have led to a demand for finding ways of preventing infection of commercially reared poultry and product contamination (Revolledo et al., 2006). One approach is the use of probiotics. The probiotic properties of lactic acid bacteria have been widely studied. Their capacity for adhesion to mucus, ability to autoaggregate and potential for coaggregation with pathogenic bacteria are potential mechanisms for providing a competitive advantage in the intestinal microbiota (Ghadban et al, 2002) and forming a barrier that prevents colonization of pathogenic microorganisms (Kos et al, 2003). In this study, a total of 53 lactic acid bacteria (LAB) were isolated from the contents of the crop, caecum and small intestine, and from the mucosa of the crop, jejunum and ileum of three organically farmed chickens, were examined for autoaggregation and coaggregation with Salmonella enteritidis.

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

Journal of Food Protection ◽

10.4315/0362-028x-64.8.1145 ◽

2001 ◽

Vol 64 (8) ◽

pp. 1145-1150 ◽

Cited By ~ 10

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.

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Bacteriocin-producing lactic acid bacteria as a probiotic potential from Thai indigenous chickens

Czech Journal of Animal Science ◽

10.17221/5568-cjas ◽

2012 ◽

Vol 57 (No. 3) ◽

pp. 137-149 ◽

Cited By ~ 5

Author(s):

H. Musikasang ◽

N. Sohsomboon ◽

A. Tani ◽

S. Maneerat

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Inhibitory Activity ◽

Proteolytic Enzymes ◽

Penicillin G ◽

Probiotic Properties ◽

Indigenous Chickens ◽

Probiotic Potential ◽

Gastrointestinal Conditions ◽

Acti Vity

Bacteriocin-producing lactic acid bacteria (LAB) were isolated and screened from the gastrointestinal tract (GIT) of Thai indigenous chickens. The bacteriocinogenic activities and the primary probiotic properties were determined. The bacteriocins produced by 14 strains of selected LAB displayed inhibitory activity against indicator strains after the supernatants were neutralized with NaOH in the following species: Lactobacillus sakei subsp. sakei JCM1157, Enterococcus faecalis VanB, Bacillus sp., and Listeria monocytogenes. The antagonistic acti-vity of selected LAB was inactivated or decreased after being treated with proteolytic enzymes (α-chymotrypsin and trypsin). CR5-1 strain exhibited the highest level of activity (5120 AU/ml) in the stationary phase against L. sakei subsp. sakei JCM1157 in MRS broth at 37°C. The nine isolates of selected LAB were investigated for primary probiotic properties. The survival of the nine isolates was found to decrease approximately by 3 log CFU/ml after passing through the gastrointestinal conditions. All isolates exhibited protein digestion on agar plates but no isolates showed the ability to digest starch and lipid. Most of them showed high susceptibilities to some antibiotics (penicillin G, tetracycline and erythromycin). Thirteen LAB strains producing bacteriocin with strongly inhibitory activity were identified as Lactobacillus salivarius and only one strain was identified by 16S rDNA sequence analysis as Lactobacillus agilis.    

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Autochthonous lactic acid bacteria isolated from pig faeces in Thailand show probiotic properties and antibacterial activity against enteric pathogenic bacteria

Microbial Pathogenesis ◽

10.1016/j.micpath.2018.04.031 ◽

2018 ◽

Vol 119 ◽

pp. 208-215 ◽

Cited By ~ 14

Author(s):

Wandee Sirichokchatchawan ◽

Puwiya Pupa ◽

Prasert Praechansri ◽

Nutthee Am-in ◽

Somboon Tanasupawat ◽

...

Keyword(s):

Antibacterial Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Pathogenic Bacteria ◽

Probiotic Properties

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

10.1101/574194 ◽

2019 ◽

Cited By ~ 2

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.

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Isolation, identification and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food

AIMS Microbiology ◽

10.3934/microbiol.2021026 ◽

2021 ◽

Vol 7 (4) ◽

pp. 431-446

Author(s):

Sunisa Suwannaphan ◽

Keyword(s):

Lactic Acid ◽

Gastrointestinal Tract ◽

Lactic Acid Bacteria ◽

Pathogenic Bacteria ◽

High Surface ◽

Surface Hydrophobicity ◽

Fermented Food ◽

Probiotic Properties ◽

Two Samples ◽

Traditional Fermented Food

<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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POTENSI BAKTERI ASAM LAKTAT DALAM MENGHASILKAN BAKTERIOSIN SEBAGAI ANTIMIKROBA DAN PENGUKURAN BERAT MOLEKULNYA DENGAN SDS-PAGE DARI ISOLAT FERMENTASI KAKAO

Jurnal Riset Kimia ◽

10.25077/jrk.v1i2.149 ◽

2015 ◽

Vol 1 (2) ◽

pp. 126

Author(s):

Urnemi ◽

Sumaryati Syukur ◽

Endang Purwati ◽

Sanusi Ibrahim ◽

Jamsari

Keyword(s):

Staphylococcus Aureus ◽

Antimicrobial Activity ◽

Bacillus Subtilis ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Pathogenic Bacteria ◽

Inhibition Zone ◽

Sds Page ◽

Inhibition Zones ◽

And Staphylococcus Aureus

ABSTRACT Lactic acid bacteria (LAB) were isolated from of cocoa beans fermentation Forestero variety from West Sumatera, that were eleven isolates. The isolates were tested to antimicrobial activity against pathogenic bacteria E.coli NBRC 14237, Staphylococcus aureus NBRC 13276, Bacillus subtilis BTCCB 612, listeria m. dan S. Typhii. Results the research showed that, isolates had inhibition zone to pathogenic bacteria, that were 7 mm till 12 mm at 48 hours observation. R2.4 isolate was most potential to inhibition zones growth pathogenic bacteria, that was 11mm till 12 mm to five pathogens. R2.4 isolates was the highest to against pathogenic bacteria (Bacillus subtilis BTCCB, Listeria monocytogenesis and Staphylococcus aureus NBRC) had inhibition zones, that was 12.00 mm till 48 hours. Listeria monocytogenesis had been known as pest bacterium of food born, so that R2.4 isolate can be used as food biopreservative. Crude of R2.4 isolate molecular weight was 10 kDa by SDS-PAGE. Key words: Lactic acid bacteria, Antimicrobial activity, SDS-PAGE, Cocoa fermentation and food biopreservative

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Application of unsupervised clustering algorithm and heat-map analysis for selection of lactic acid bacteria isolated from dairy samples based on desired probiotic properties

LWT ◽

10.1016/j.lwt.2019.108839 ◽

2020 ◽

Vol 118 ◽

pp. 108839 ◽

Cited By ~ 2

Author(s):

Yousef Nami ◽

Bahman Panahi ◽

Hossein Mohammadzadeh Jalaly ◽

Reza Vaseghi Bakhshayesh ◽

Mohammad Amin Hejazi

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Clustering Algorithm ◽

Unsupervised Clustering ◽

Probiotic Properties ◽

Heat Map ◽

Map Analysis ◽

Selection Of

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Probiotic Properties of Lactiplantibacillus plantarum LB5 Isolated from Kimchi Based on Nitrate Reducing Capability

Foods ◽

10.3390/foods9121777 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1777

Author(s):

Hyejin Sohn ◽

You Hyun Chang ◽

Jong Hyeok Yune ◽

Chang Hee Jeong ◽

Dong Min Shin ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Mrna Expression ◽

Inflammatory Cytokines ◽

Pathogenic Bacteria ◽

Probiotic Properties ◽

Expression Levels ◽

E Coli ◽

Anti Inflammatory ◽

Mrna Expression Levels

The purpose of this study was to investigate the probiotic properties of lactic acid bacteria isolated from Korean radish water kimchi (dongchimi). A total of 800 isolates of lactic acid bacteria were isolated from kimchi, and the strain having reduction and tolerance capability for nitrate and nitrite was selected and identified as Lactiplantibacillus plantarum LB5 (LPLB5) by 16S rRNA sequencing. LPLB5 showed higher tolerance to acidic pH values (pH 2.5), 0.3% bile salts, and heat treatment (40, 50, and 60 °C). Antibacterial activity showed strong inhibition against four food-borne pathogenic bacteria (E. coli O157:H7 ATCC 35150, Pseudomonas aeruginosa KCCM 12539, Listeria monocytogenes KCCM 40307, and Staphylococcus aureus ATCC 25923). The strain did not show any antibiotic resistance, β-hemolytic activity, or ability to produce β-glucuronidase. LPLB5 also exhibited a 30% auto-aggregation ability and 33–60% co-aggregation ability with four pathogenic bacteria (E. coli O157: H7 ATCC 35150, E. coli KCTC 2571, L. monocytogenes ATCC 51776, and S. aureus ATCC 25923). Moreover, the strain showed approximately 40% 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical- and 10% 2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical-scavenging activity. In cell culture studies, human colon epithelial cells (Caco-2) were treated with LPLB5 (106 and 107 CFU/mL); the bacteria showed more than 70% adherence onto and a 32% invasion rate into the Caco-2 cells. LPLB5 significantly decreased the mRNA expression levels of pro-inflammatory cytokines (interleukin-1 beta (IL-1β), interleukin 6 (IL-6), and tumor necrosis factor-alpha (TNF-α)) and increased the mRNA expression levels of anti-inflammatory cytokines (interleukin-4 (IL-4), interleukin-10 (IL-10), and interferon-gamma (IFN-γ)) in lipopolysaccharide-stimulated Caco-2 cells. Our data suggest that LPLB5 is safe and possesses probiotic, antioxidant, and anti-inflammatory activities.

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