scholarly journals Uji Potensi Perlekatan Bakteri Asam Laktat Isolat TLA-15 Dan TLA-20 Pada Sel Epitel Usus Tikus (Rattus norvegicus)

2012 ◽  
Vol 1 (2) ◽  
Author(s):  
Ernanin Dyah Wijayanti ◽  
Tri Ardyati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Salt Concentration ◽  
Rattus Norvegicus ◽  
Probiotic Bacteria ◽  
Bile Salt Concentration ◽  
Probiotic Potential ◽  
Potential Test

In Vitro probiotic potential test that had been conducted before, which consist of probiotic bacteria test  resistance toward the gastro-intestinal track pH and the bile salt concentration shows that the strain bacteria TLA-15 and TLA-20 had potential as probiotic bacteria. An advance test are required to fullfill the requirement as the probiotic bacteria. So that, the objective of this research are to study the viability of lactic acid bacteria strain TLA-15 and TLA-20 at the Rattus norvegicus GI track. At the first step of this research was added 4 106 cell/ml lactic acid bacteria TLA-15 and TLA-20 given orally.

scholarly journals Coalho cheese as source of probiotic lactic acid bacteria

2020 ◽  
Vol 9 (8) ◽  
pp. e266984958
Author(s):  
Cristiane Pereira de Lima ◽  
Giselle Maria Pereira Dias ◽  
Maria Taciana Cavalcanti Vieira Soares ◽  
Laura Maria Bruno ◽  
Ana Lucia Figueiredo Porto
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Bile Salt Hydrolase ◽  
In Vitro Tests ◽  
16S Rrna Sequence ◽  
Probiotic Potential ◽  
Functional Product ◽  
Intestinal Pathogens

The aim of this study was to characterize the probiotic potential of 24 lactic acid bacteria (LAB) strains isolated from artisanal Coalho cheese from Pernambuco, Brazil by in vitro tests. The gastrointestinal tract (GIT) resistance, antimicrobial activity against intestinal pathogens, autoaggregation and coaggregation capacity, cell hydrophobicity, ß-galactosidase activity, deconjugate bile salt activity for the production of bile salt hydrolase (BSH), and the sensitivity to antibiotics were evaluated. Of the 24 strains, 22 remained viable to a simulated GIT. Two LAB inhibited the growth of Listeria monocytogenes and two inhibited Escherichia coli. The autoaggregation rate ranged from 27% to 96%, and the strains were able to coaggregate with Staphylococcus aureus and E. coli reaching levels between 58% and 47%, respectively. The hydrophobicity percentage ranged from 5% to 57%. Four strains were able to produce BSH. One LAB was able to produce up to 604 Miller units of ß-galactosidase. All strains were sensitive to five antibiotics and only two were resistant to vancomycin (30μg) and norfloxacin (10g). LAB strains which were able to overcome all barriers with a reduction of only one log cycle and LAB strains which were able to produce ß-galactosidase were identified by 16S rRNA sequence analysis as Lactococcus lactis subsp. Lactis, Enterococcus durans, and Enterococcus faecium. The evaluated LAB showed promising probiotic characteristics. Strains identified as L. lactis subsp. Lactis were selected for studies involving their technological potential to investigate the possible use of these microorganisms into a functional product.

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 Isolation, Identification, and Evaluation of New Lactic Acid Bacteria Strains with Both Cellular Antioxidant and Bile Salt Hydrolase Activities In Vitro

2016 ◽  
Vol 79 (11) ◽  
pp. 1919-1928 ◽  
Author(s):  
SHUANG XU ◽  
TAIGANG LIU ◽  
CHIRAZ AKOREDE IBINKE RADJI ◽  
JING YANG ◽  
LANMING CHEN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Genomic Diversity ◽  
Bile Salt Hydrolase ◽  
Fermented Foods ◽  
Intact Cells

ABSTRACT In this study, we analyzed Chinese traditional fermented food to isolate and identify new lactic acid bacteria (LAB) strains with novel functional properties and to evaluate their cellular antioxidant and bile salt hydrolase (BSH) activities in vitro. A sequential screening strategy was developed to efficiently isolate and obtain 261 LAB strains tolerant of bile salt, acid, and H2O2 from nine Chinese traditional fermented foods. Among these strains, 70 were identified as having 2,2-diphenyl-1-picrylhydrazyl radical scavenging and/or BSH activity. These strains belonged to eight species: Enterococcus faecium (33% of the strains), Lactobacillus plantarum (26%), Leuconostoc mesenteroides (14%), Pediococcus pentosaceus (6%), Enterococcus durans (9%), Lactobacillus brevis (9%), Pediococcus ethanolidurans (3%), and Lactobacillus casei (1%). The pulsed-field gel electrophoresis genome fingerprinting profiles of these strains revealed 38 distinct pulsotypes, indicating a high level of genomic diversity among the tested strains. Twenty strains were further evaluated for hydroxyl radical scavenging activity, reducing power, and ferrous ion chelating activity exerted by both viable intact cells and/or intracellular cell-free extracts. Some strains, such as L. plantarum D28 and E. faecium B28, had high levels of both cellular antioxidant and BSH activities in vitro. These strains are promising probiotic components for health-promoting functional foods.

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.

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 VIABILITAS BAKTERI PROBIOTIK IN-VITRO DAN PENGARUH PEMBERIAN AIR OKSIGEN TERHADAP PERTUMBUHAN BAKTERI PROBIOTIK SECARA IN-VIVO

2007 ◽  
Vol 2 (1) ◽  
pp. 22
Author(s):  
Enok Sobariah ◽  
Ali Khomsan ◽  
Ingrid S. Surono
Keyword(s):  
Body Weight ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Day Treatment ◽  
The Body ◽  
Probiotic Bacteria ◽  
Control Group ◽  
Oxygenated Water

<p class="MsoNormal" style="margin: 0cm 12.45pt 6pt 17.85pt; text-align: justify;"><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us">The aim of this study were  to identify the in-vitro tolerance of pro-biotic bacteria to acid and bile salt condition; and  to prove a hypothesis that the supplementation of oxygenated water has a positive effect on the body weight of rat and on viability of pro-biotic bacteria.  The first study was carried out at PAU Laboratory of Bogor Agricultural University, while the second study was conducted at Department of Community Nutrition of Bogor Agricultural University and Microbiology Laboratory of Indonesia Institute of Technology. Forty five rats aged 6 weeks were divided into three groups, i.e., control group without probiotic (a0), Lactobacillus casei Shirota (a1), and Lactobacillus IS-7257 (a2).  Each group (consisting of 5 rats each) has three different treatments, namely, control without oxygenated water (b0), 50 ppm oxygenated water (b2), and 80 ppm oxygenated water (b2). Oxygenated water was administered to the rats twice a day in the morning (3.25 ml) and afternoon (3.00 ml). Observation was carried out on the body  weight of the rats, fecal lactic acid bacteria, coliform, and anaerob bacteria by plate counting, for 4 periods, i.e, prior to the treatment (C0), after three-day treatment (C1), after seven-day treatment (C2), and on the 10<sup>th</sup> day treatment or three days after washed out period. The results indicated that probiotic bacteria are resistant to acid and bile acid condition. Oxygen concentration in water has a significant positive influence on the body weight of rats towards viability of probiotic bacteria (p-level &lt; 0.05).  The supplementation of  oxygenated water 50 ppm significantly increase the population of viable fecal lactic acid bacteria in L. casei Shirota and Lactobacillus IS-7257 groups after 3 and 7 days of treatment.  Lactobacillus IS-7257 gave better response than L. casei Shirota. The supplementation of oxygenated water 80 ppm significantly reduces the fecal coliform in-vivo in both L. casei Shirota and Lactobacillus IS-7257 groups (p-level &lt; 0.05).</span></p>

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.

scholarly journals In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Aguamiel and Pulque and Antibacterial Activity Against Pathogens

2019 ◽  
Vol 9 (3) ◽  
pp. 601 ◽  
Author(s):  
Alicia Cervantes-Elizarrarás ◽  
Nelly Cruz-Cansino ◽  
Esther Ramírez-Moreno ◽  
Vicente Vega-Sánchez ◽  
Norma Velázquez-Guadarrama ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Helicobacter Pylori ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Eradication Therapy ◽  
Antimicrobial Effect ◽  
E Coli ◽  
Probiotic Potential ◽  
H Pylori

Probiotics can act as a natural barrier against several pathogens, such Helicobacter pylori, a bacterium linked to stomach cancer. The aim of the present study was to isolate and identify lactic acid bacteria (LAB) from pulque and aguamiel, and evaluate their probiotic potential and antimicrobial effect on Escherichia coli, Staphylococcus aureus, and Helicobacter pylori. Ten isolates were selected and evaluated for in vitro resistance to antibiotics and gastrointestinal conditions, and antimicrobial activity against E. coli and S. aureus and the effect on H. pylori strains. 16S rRNA identification was performed. Ten potential probiotic isolates were confirmed as belonging to the genera Lactobacillus and Pediococcus. All the strains were susceptible to clinical antibiotics, except to vancomycin. Sixty percent of the isolates exhibited antimicrobial activity against E. coli and S. aureus. The growth of H. pylori ATCC 43504 was suppressed by all the LAB, and the urease activity from all the H. pylori strains was inhibited, which may decrease its chances for survival in the stomach. The results suggest that LAB isolated from pulque and aguamiel could be an option to establish a harmless relationship between the host and H. pylori, helping in their eradication therapy.

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