Isolation of Lactic Acid Bacteria from Malaysian Non-Broiler Chicken (Gallus gallus) Intestine with Potential Probiotic for Broiler Feeding

Probiotic supplement can function as substitute for antibiotics especially in the broiler chicken feeding which can form an integral part of organic farming. Broiler forms one of an important protein source in South East Asia. Lactic acid bacteria (LAB) are important inhabitants of animal intestine and are useful source of probiotic microorganisms. Non-broiler chicken could be an ideal source of probiotic microorganisms that can be utilized for large scale broiler feeding. Our studies have successfully identified, through morphological and biochemical tests, 11 LAB isolates from gastrointestinal tract of local non-broiler chicken (Gallus gallus). These isolates have the ability to utilize lactose as part of their metabolism process and all showed negative reactions on catalase test. Out of the eleven (11) isolates, three (3) isolates were Gram-positive cocci and remaining isolates were of Gram-positive bacilli. Three isolates (E4, E11 and E17) showed at least 10 mm inhibitory effects on disc diffusion test against pathogenic bacteria Salmonella typhimurium. The partial 16S rRNA gene sequencing showed that one isolate (E17) has 89% similarity with Lactobacillus rhamnosus. These LAB strains isolated from Malaysian domestic non-broiler chicken gastrointestinal tract can potentially be used as a component for probiotics formulation in poultry feeding.ABSTRAK: Makanan tambahan probiotik boleh berfungsi sebagai pengganti antibiotik terutamanya dalam pemakanan ayam pedaging yang akan membentuk bahagian kamiran dalam penternakan organik. Ayam pedaging merupakan sumber protein penting di Asia Tenggara. Bakteria asid laktik (lactic acid bacteria (LAB)) merupakan penghuni penting dalam usus haiwan dan merupakan sumber penting dalam mikroorganisma probiotik. Ayam bukan pedaging sesuai dijadikan sumber mikroorganisma probiotik agar dapat digunakan sebagai pemakanan ayam pedaging secara besar-besaran. Kajian telah berjaya mengenal pasti, melalui kaedah morfologi dan uji kaji biokimia, 11 LAB diasingkan daripada salur gastrousus ayam bukan pedaging (Gallus gallus). Pencilan ini berupaya menggunakan laktosa sebagai sebahagian daripada proses metabolisma dan semuanya menunjukkan kesan negatif terhadap ujian katalase. Daripada sebelas (11) pencilan, tiga (3) pencilan adalah kokus gram-positif dan pencilan yang lainnya adalah basilus gram-positif. Tiga pencilan (E4, E11 dan E17) menunjukkan sekurang-kurangnya 10 mm kesan rencatan terhadap ujian resapan cakera terhadap bakteria patogen Salmonella typhimurium. Sebahagian daripada urutan gen 16S rRHA menunjukkan bahawa satu pencilan (E17) mempunyai 89% persamaan dengan Lactobacillus rhamnosus. Strain LAB ini diasingkan daripada salur gastrousus ayam tempatan bukan pedaging, sesuai digunakan sebagai komponen untuk rumusan probiotik dalam pemakanan ayam-itik.

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Lactic Acid Bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) in Yogurt Inhibit the Growth of Escherichia coli, Salmonella typhimurium, and Shigella sp. In Vitro

Jurnal Kedokteran Brawijaya ◽

10.21776/ub.jkb.2021.031.04.2 ◽

2021 ◽

Vol 31 (4) ◽

pp. 2

Author(s):

IDSAP Peramiarti

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Salmonella Typhimurium ◽

Pathogenic Bacteria ◽

Test Method ◽

P Value ◽

E Coli ◽

Significant Difference

Diarrhea is defecation with a frequency more often than usual (three times or more) a day (10 mL/kg/day) with a soft or liquid consistency, even in the form of water alone. Pathogenic bacteria, such as Escherichia coli, Salmonella typhimurium, and Shigella sp., play a role in many cases, to which antibiotics are prescribed as the first-line therapy. However, since antibiotic resistance cases are often found, preventive therapies are needed, such as consuming yogurt, which is produced through a fermentation process by lactic acid bacteria (LAB). This research aimed to determine the activity of lactic acid bacteria (Liactobacillus bulgaricus and Streptococcus thermophilus) in yogurt in inhibiting the growth of the pathogenic bacteria E. coli, S. typhimurium, and Shigella sp. The research applied in vitro with the liquid dilution test method and the true experimental design research method with post-test-only and control group design. The design was used to see the inhibitory effect of yogurt LAB on the growth of E. coli, S. typhimurium, and Shigell sp. to compare the effect of several different yogurt concentrations, namely 20%, 40%, 60%, and 80%. The results of the Least Significance Different analysis showed that there was a significant difference between yogurt with a concentration of 0% and that with various concentrations in inhibiting the growth of E. coli, S. typhimurium, and Shigella sp. with a p-value of <0.05. Whereas, there was no significant difference in the various concentrations of yogurt in inhibiting the growth of the three kinds of bacteria with a p-value of > 0.05.<p class="Default" align="center"> </p>

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Probiotic Bifunctionality of Bacillus subtilis—Rescuing Lactic Acid Bacteria from Desiccation and Antagonizing Pathogenic Staphylococcus aureus

Microorganisms ◽

10.3390/microorganisms7100407 ◽

2019 ◽

Vol 7 (10) ◽

pp. 407 ◽

Cited By ~ 7

Author(s):

Hadar Kimelman ◽

Moshe Shemesh

Keyword(s):

Staphylococcus Aureus ◽

Bacillus Subtilis ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Pathogenic Bacteria ◽

Lactobacillus Rhamnosus ◽

Probiotic Bacterium ◽

Probiotic Bacteria ◽

Mammalian Host ◽

Beneficial Effects

Live probiotic bacteria obtained with food are thought to have beneficial effects on a mammalian host, including their ability to reduce intestinal colonization by pathogens. To ensure the beneficial effects, the probiotic cells must survive processing and storage of food, its passage through the upper gastrointestinal tract (GIT), and subsequent chemical ingestion processes until they reach their target organ. However, there is considerable loss of viability of the probiotic bacteria during the drying process, in the acidic conditions of the stomach, and in the high bile concentration in the small intestine. Bacillus subtilis, a spore-forming probiotic bacterium, can effectively maintain a favorable balance of microflora in the GIT. B. subtilis produces a protective extracellular matrix (ECM), which is shared with other probiotic bacteria; thus, it was suggested that this ECM could potentially protect an entire community of probiotic cells against unfavorable environmental conditions. Consequently, a biofilm-based bio-coating system was developed that would enable a mutual growth of B. subtilis with different lactic acid bacteria (LAB) through increasing the ECM production. Results of the study demonstrate a significant increase in the survivability of the bio-coated LAB cells during the desiccation process and passage through the acidic environment. Thus, it provides evidence about the ability of B. subtilis in rescuing the desiccation-sensitive LAB, for instance, Lactobacillus rhamnosus, from complete eradication. Furthermore, this study demonstrates the antagonistic potential of the mutual probiotic system against pathogenic bacteria such as Staphylococcus aureus. The data show that the cells of B. subtilis possess robust anti-biofilm activity against S. aureus through activating the antimicrobial lipopeptide production pathway.

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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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Isolation and Identification of Lactic Acid Bacteria on Boiler Chicken

Elkawnie ◽

10.22373/ekw.v6i2.7015 ◽

2020 ◽

Vol 6 (2) ◽

pp. 287

Author(s):

Roisu Eny Mudawaroch ◽

Setiyono Setiyono ◽

Lies Mira Yusiati ◽

Edi Suryanto

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Broiler Chicken ◽

Isolation And Identification ◽

Gram Positive ◽

Biochemical Characteristics ◽

Genus Lactobacillus ◽

Main Material

Abstract: The aims of this research were to isolate lactic acid bacteria from broiler chicken. The main material was a chicken boiler aged 30 days. The identification of LAB was carried out based on isolation and identification of morphological, phenotypic, and biochemical characteristics. Thirteen LAB isolates were obtained and 5 selected LAB isolates were identified based on growth levels, pH, and lactic acid levels. Five selected LAB isolates were identified as Lactobacillus genus which has Gram-positive, negative catalase, non-motility, hetero-fermentative, rod shapes, rod-colony shapes, and cream colony color.Abstrak: Penelitian ini bertujuan untuk mengisolasi bakteri asam laktat dari ayam broiler. Bahan utamanya adalah ayam boiler berumur 30 hari. Identifikasi BAL dilakukan berdasarkan isolasi dan identifikasi karakteristik morfologi, fenotipik, dan biokimia. Tiga belas isolat BAL diperoleh dan 5 isolat BAL terpilih diidentifikasi berdasarkan tingkat pertumbuhan, pH, dan kadar asam laktat. Lima isolat BAL terpilih diidentifikasi sebagai genus Lactobacillus yang memiliki Gram-positif, katalase negatif, non-motilitas, hetero-fermentatif, bentuk batang, bentuk koloni batang, dan warna koloni krem.

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Evaluation of the probiotic and postbiotic potential of lactic acid bacteria from artisanal dairy products against pathogens

The Journal of Infection in Developing Countries ◽

10.3855/jidc.13404 ◽

2021 ◽

Vol 15 (01) ◽

pp. 102-112

Author(s):

Nazar Hussain ◽

Muhammad Tariq ◽

Per Erik Joakim Saris ◽

Arsalan Zaidi

Keyword(s):

Antibacterial Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Pathogenic Bacteria ◽

16S Rrna Gene Sequencing ◽

Lactobacillus Delbrueckii ◽

Human Consumption ◽

Rrna Gene ◽

Microdilution Method

Introduction: Probiotic and postbiotic potential of thirty-two strains of lactic acid bacteria (LAB), obtained earlier from artisanal dairy sources in Pakistan, have been investigated against major multi-drug resistant (MDR) and food borne pathogenic bacteria. Methodology: LAB strains were identified by 16S rRNA gene sequencing and their antibacterial activity was assessed by the microdilution method. Four LAB isolates, Weissella confusa PL6, Enterococcus faecium PL7, and Lactobacillus delbrueckii PL11 and PL13 were shortlisted. Their ability to degrade lactose and safety for human consumption in terms of hemolysis and antibiotic susceptibility were assessed in vitro. The antibacterial components in the cell-free supernatants (CFSs) of isolate cultures were characterized biochemically by HPLC. Results: Acid neutralization but not protease treatment abolished the antibacterial activity of CFSs. Lactic, acetic and propionic acids were the main acids in the CFSs, and acid production peaked in the stationary phase of growth. The antibacterial activity of the LAB cultures resulted from secretion of organic acids that lowered the pH. The strains exhibited variable ability to degrade lactose and were non-hemolytic and susceptible to the most common antibiotics. Conclusions: These LAB strains are probiotic candidates for further investigation of their postbiotic role in naturally preserving processed foods and for attenuation of lactose intolerance.

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Diversity and Antimicrobial Properties of Lactic Acid Bacteria Isolated from Rhizosphere of Olive Trees and Desert Truffles of Tunisia

BioMed Research International ◽

10.1155/2013/405708 ◽

2013 ◽

Vol 2013 ◽

pp. 1-14 ◽

Cited By ~ 37

Author(s):

Imene Fhoula ◽

Afef Najjari ◽

Yousra Turki ◽

Sana Jaballah ◽

Abdelatif Boudabous ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Pathogenic Bacteria ◽

Antimicrobial Properties ◽

Intergenic Spacer ◽

Penicillium Expansum ◽

Rrna Gene ◽

Food Borne ◽

Olive Trees ◽

Desert Truffles

A total of 119 lactic acid bacteria (LAB) were isolated, by culture-dependant method, from rhizosphere samples of olive trees and desert truffles and evaluated for different biotechnological properties. Using the variability of the intergenic spacer 16S-23S and 16S rRNA gene sequences, the isolates were identified as the generaLactococcus, Pediococcus, Lactobacillus, Weissella,andEnterococcus. All the strains showed proteolytic activity with variable rates 42% were EPS producers, while only 10% showed the ability to grow in 9% NaCl. In addition, a low rate of antibiotic resistance was detected among rhizospheric enterococci. Furthermore, a strong antibacterial activity against plant and/or pathogenic bacteria ofStenotrophomonas maltophilia, Pantoea agglomerans, Pseudomonas savastanoi, the food-borneStaphylococcus aureus,andListeria monocytogeneswas recorded. Antifungal activity evaluation showed thatBotrytis cinereawas the most inhibited fungus followed byPenicillium expansum, Verticillium dahliae,andAspergillus niger. Most of the active strains belonged to the generaEnterococcusandWeissella. This study led to suggest that environmental-derived LAB strains could be selected for technological application to control pathogenic bacteria and to protect food safety from postharvest deleterious microbiota.

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Identification and probiotic properties of lactobacilli isolated from two different fermented beverages

Annals of Microbiology ◽

10.1007/s13213-019-01540-0 ◽

2019 ◽

Vol 69 (13) ◽

pp. 1557-1565 ◽

Cited By ~ 2

Author(s):

Iulia-Roxana Angelescu ◽

Medana Zamfir ◽

Mihaela-Marilena Stancu ◽

Silvia-Simona Grosu-Tudor

Keyword(s):

Antibacterial Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Pathogenic Bacteria ◽

Scientific Information ◽

Lactobacillus Delbrueckii ◽

Rrna Gene ◽

Probiotic Properties ◽

Fermented Beverages ◽

Water Kefir

Abstract Purpose Scientific information regarding the microbial content and functional aspects of fermented beverages traditionally produced in certain parts of Europe are scarce. However, such products are believed to have some health benefits and might contain functional bacterial strains, such as probiotics. The aim of the study was to identify such lactic acid bacteria strains isolated from water kefir and, for the first time, from braga, a Romanian fermented beverage made of cereals. Methods Lactic acid bacteria (LAB) were identified to species level based on (GTG)5-PCR fingerprinting and 16S rRNA gene sequencing. Selected strains were screened for their antibacterial activity and probiotic potential. Results Eight isolates belonging to seven Lactobacillus species were recovered from the two drinks. The identification of LAB involved in the fermentation of braga (Lactobacillus plantarum, Lactobacillus fermentum, and Lactobacillus delbrueckii) is firstly reported here. Five of the Lactobacillus isolates showed antibacterial activity against pathogenic bacteria, including Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Salmonella enterica. Moreover, most of them showed a good resistance to pH 2.5 and some survived at high concentrations of bile salts (up to 2%). Two L. plantarum isolates were able to inhibit all the indicator strains, and showed the best viability (about 70%) after a sequential treatment simulating the passage through the gastrointestinal tract. Conclusion Based on the results, the most promising candidates for designing new probiotic products are: L. plantarum BR9 from braga and L. plantarum CR1 from water kefir.

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Screening of Bacteriocinogenic Lactic Acid Bacteria and Their Characterization as Potential Probiotics

Microorganisms ◽

10.3390/microorganisms8030393 ◽

2020 ◽

Vol 8 (3) ◽

pp. 393 ◽

Cited By ~ 2

Author(s):

Ana Pinto ◽

Joana Barbosa ◽

Helena Albano ◽

Joana Isidro ◽

Paula Teixeira

Keyword(s):

Lactic Acid ◽

Gastrointestinal Tract ◽

Lactic Acid Bacteria ◽

Foodborne Pathogens ◽

Food Products ◽

In Vivo Studies ◽

Rrna Gene ◽

Gene Sequence Analysis

Probiotics are living microorganisms used as nutritional additives that confer health benefits on the host. Their use in food products is very attractive, especially if they could also inhibit important foodborne pathogens. In this study, antimicrobial activity against several foodborne pathogens was screened for 280 lactic acid bacteria (LAB) isolated from different food products and the probiotic characteristics of bacteriocinogenic isolates were evaluated. Seven out of 280 LAB isolates were selected due to their bacteriocinogenic properties and identified by 16S rRNA gene sequence analysis as Pediococcus pentosaceus (n = 6) and Lactobacillus plantarum (n = 1). Virulence factors and antibiotic resistances were not detected for any of the isolates. Except for L. plantarum R23, all the isolates were able to survive through the simulated gastrointestinal tract conditions. Only P. pentosaceus CFF4 was able to adhere to Caco-2 cells after the simulated gastrointestinal tract passage. In conclusion, even though in vivo studies should be performed, P. pentosaceus CFF4, which was also able to inhibit the growth of foodborne pathogens in vitro, seems to be a potential probiotic to be used in the food industry.

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Characterization of Lactic Acid Bacteria Isolated from the Gastrointestinal Tract of Ethiopian Rhode Island Red Chicken and their Potential Use as Probiotics

10.21203/rs.2.13572/v1 ◽

2019 ◽

Author(s):

Kibrnesh Tegenaw Tsega ◽

Kagira Maina ◽

Nega Berhane

Keyword(s):

Lactic Acid ◽

Gastrointestinal Tract ◽

Lactic Acid Bacteria ◽

Rhode Island ◽

Gene Sequence ◽

Cell Surface Hydrophobicity ◽

Feed Additives ◽

Good Survival ◽

Rrna Gene

Abstract Background Chicken productivity and survival is affected by environmental stress and incidences of different diseases. After the ban of antibiotics growth promoters by different countries, the use of probiotics feed additives is mentioned as one alternative to antibiotics. The objective of this study was to isolate and identify potential probiotic lactic acid bacteria strains from the digestive tract content of Rhode Island Red chicken. Results The study was conducted in Gondar town of Amhara region, North West Ethiopia from November, 2018 to March, 2019. From the gastro intestinal content of 5 chicken 190 isolates were randomly selected. The isolates were identified and screened by their biochemical, morphological and 16S rRNA gene sequence. The in vitro probiotic potential of isolates was characterized by various tests. From 190 isolates 73 were found as gram positive, catalase negative and were able to grow at pH4. The bacteria were either rod (83.6%) or round (16.4%) shaped. Ten isolates were then randomly selected for further in vitro probiotic characterization due to higher cell surface hydrophobicity, good survival at pH2 and survival at 0.1% bile salt. From the 10 isolates 6 were able to survive at pH1 for 3hrs incubation. Five isolates (IS1, IS2, IS5, IS7 and IS8) were resistance to ampicillin, chloramphenicol, ciprofloxacin and erythromycin antibiotics. All the ten isolates showed antagonistic activity against Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Staphylococcus intermedius and Salmonella enteritidis. The optimum temperature for all ten isolates was 450C and all the isolates were able to grow at 0.69 mol/L of NaCl, and were able to ferment galactose, glucose, fructose, mannitol, sorbitol and sucrose. Using phylogenetic analysis of 16SrRNA gene sequence; IS3 was identified as Lactobacillus salivarius while IS4, IS6 and IS7 were identified as Lactobacillus reuteri. Conclusion The study concludes that the 10 selected isolates can be able to survive the stress conditions of gastrointestinal tract and can thus be considered as potential probiotics candidates for chickens.

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Adhesive and hydrophobic properties of the selected LAB isolated from gastrointestinal tract of farming animals.

Acta Biochimica Polonica ◽

10.18388/abp.2015_1128 ◽

2016 ◽

Vol 63 (2) ◽

Cited By ~ 7

Author(s):

Katarzyna Grajek ◽

Anna Sip ◽

Joanna Foksowicz-Flaczyk ◽

Anna Dobrowolska ◽

Agnieszka Wita

Keyword(s):

Escherichia Coli ◽

Antibacterial Activity ◽

Lactic Acid ◽

Gastrointestinal Tract ◽

Lactic Acid Bacteria ◽

Clostridium Perfringens ◽

Pathogenic Bacteria ◽

Bacterial Strains ◽

Hydrophobic Properties ◽

Adhesion Ability

The aim of this study was to determine the degree of adhesion and hydrophobicity of some strains of lactic acid bacteria (LAB) with proven antagonistic properties against pathogenic bacteria. Studies were performed using-LAB strains isolated from the gastrointestinal tract of calves and piglets. These strains exhibited an antibacterial activity against pathogenic strains of Clostridium perfringens and Escherichia coli. Cell adhesiveness was examined in relation to the porcine and bovine mucin. Our analyses had shown that the tested microorganisms demonstrated a degree of adhesion in the range of 32.00-40.00% for strains isolated from calves, and 34.00-40.00% for strains isolated from pigs. The hydrophobicity of tested bacteria was in the range of 31.00%-44.00% for strains isolated from pigs, and 26.00%-42.00% for strains obtained from calves. The best mucin adhesion ability was found for bacterial strains belonging to the Enterococcus genus isolated from calves. Taking into account porcine isolates, the best adhesion was observed for the Leuconostoc bacterial strains. Among tested strains, the highest hydrophobicity, measured in relation to hexadecane, was recorded for the bacterial strains belonging to the Leuconostoc sp. isolated from piglets and a of Lactobacillus sp. bacterial strain isolated from calves.

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