scholarly journals Survey of some probiotic activity of traditional passionfruit-Kefir and Lactobacillus casei VTCC186 – supplemented passion fruit – Kefir

2013 ◽  
Vol 16 (3) ◽  
pp. 40-47
Author(s):  
Tinh Duc Quach ◽  
Trung Thanh Tong ◽  
Duy Ngoc Nguyen ◽  
Huong Thuy Nguyen
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Survival Rate ◽  
Salt Tolerance ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Lactobacillus Casei ◽  
Microbial Flora ◽  
Strong Antimicrobial Activity ◽  
Probiotic Activity

Kefir is fermented from lactic acid bacteria (LAB), yeasts and some other groups. It’s is considered as a natural probiotic products. However, there is no clear evidence that proves the probiotic activity of traditional products In this study, we demonstrated its probiotic activity and made an effort to increase the probiotic activity by adding Lactobacillus casei VTCC186 into passionfruit-Kefir. The density of LAB and yeast density increased 1,99 and 2,01 lg(cfu/mL) respectively compared with traditional passionfruitKefir.In addition, we also examined the gastric and bile salt tolerance of products’ microbial flora. Gastric survival rate of traditional Kefir is 39,36% and enrichedprobiotic Kefir is 52,01% after 2 hours. Moreover, products had strong antimicrobial activity and reduced cholesterol.

Evaluation and Application of Different Cholesterol-Lowering Lactic Acid Bacteria as Potential Meat Starters

2020 ◽  
Vol 84 (1) ◽  
pp. 63-72
Author(s):  
QING ZHANG ◽  
XIAOJUAN SONG ◽  
WENLIN SUN ◽  
CHAN WANG ◽  
CUIQIN LI ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Survival Rate ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
Bile Salt ◽  
Fermented Foods ◽  
Rrna Sequence ◽  
Cholesterol Removal ◽  
16S Rrna Sequence ◽  
Lactobacillus Paraplantarum

ABSTRACT A total of 115 isolates of lactic acid bacteria were screened from traditional fermented foods in Guizhou Province, People's Republic of China. The cholesterol removal rates of 86 isolates ranged from 7.29 to 25.66%, and 18 isolates showed a cholesterol removal rate of more than 15%. According to the results of physiological and biological tests, 13 isolates were selected to determine the fermentation performance; 9 isolates—MT-4, MT-2, PJ-15, SR2-2, SQ-4, SQ-7, ST2-2, ST2-6, and NR1-7—had high tolerance of bile salt and acid and had a survival rate of more than 96% under pH 3.0 and 0.3% bile salt. ST2-2, SR2-2, NR1-7, SQ-4, and MT-4 had high survival rate in different concentrations of NaCl and NaNO2 under different temperatures. According to BLAST comparison results of the 16S rRNA sequence in the GenBank database and the genetic distance of the 16S rRNA sequence with an ortho-connected algorithm, SR2-2, NR1-7, and ST2-2 were identified as Lactobacillus plantarum, MT-4 was identified as Lactobacillus pentosus, and SQ-4 was identified as Lactobacillus paraplantarum. Moreover, strains SQ-4 and MT-4 were added to fermented beef. Results showed that the fermented beef had delicious taste and was popular to consumers because of its proper pH, pleasant colors, high viable cell count, and suitable content of bound and immobilized water. These results provide a basis for the development of new starter formulation for the production of high-quality fermented meat products. HIGHLIGHTS

scholarly journals ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA (LAB) PRODUCING BACTERIOSIN-LIKE FROM SMOKED GIANT CATFISH (Arius thalassinus)

2021 ◽  
Vol 2 (3) ◽  
pp. 170-178
Author(s):  
Tita Rialita ◽  
Sumanti Debby Moody ◽  
Edy Subroto ◽  
Heditia Febby Susanto
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Ethylenediaminetetraacetic Acid ◽  
Sodium Dodecyl ◽  
Isolation And Identification ◽  
Smoked Fish ◽  
Giant Catfish ◽  
Strong Antimicrobial Activity

Bacteriocin was bacterial metabolite that have antimicrobial properties, so it had the potential to be used as food bio preservatives. Bacteriocin was produced by lactic acid bacteria (LAB), one of the sources of which was from smoked fish products. Some regions in Indonesia produce various types of smoked fish from various types of fish, which were thought to contain bacteriocin-producing lactic acid; one of them was giant cathfish (Arius thalassinus). This study aims to obtain LAB isolates that have strong antimicrobial activity and have the potential to produce bacteriocin-like from smoked giant catfish (Arius thalassinus).  The research method used an experimental method that analyzed descriptively.  Based on the results, there were 15 isolates LAB isolated from smoked giant catfish. Three selected isolates showed strong antimicrobial activity inhibiting E. coli and S. aureus bacteria, and the most effective inhibiting Salmonella sp. One selected LAB isolates identified Pediococcus acidilactici suspected to produce pediocin bacteriocin-like, while the other two isolates identified Lactobacillus plantarum sp 1 and Lactobacillus plantarum sp 2 which suspected to produce plantaricin bacteriocin. Bacteriocin from the three isolates of LAB had characteristics stable to temperatures up to 121oC, stable in pH range 2-6, and bacteriocin activity increased with the addition of SDS (Sodium Dodecyl Sulfate) and EDTA (Ethylenediaminetetraacetic acid) surfactants. The conclusion was that the bacteriocin produced was stable at high temperature, low pH, and resistence in the presence of surfactants, so it had the potential to be developed as biopreservatives material in preserving fish-based foods

Morphological and Molecular Characterization of Lactic acid Bacteria from intestine of Freshwater Fishes and Their Possible Role in Probiotic Feeding in Aquaculture

2015 ◽  
Vol 5 (3) ◽  
pp. 101-106
Author(s):  
Dinesh Kumar Kumawat ◽  
Nadim Chishty
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Salt Tolerance ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Micrococcus Luteus ◽  
Food Preservation ◽  
Rrna Gene ◽  
Gram Staining

  Lactic acid bacteria (LAB) are a group of gram positive, non spore forming, cocci or rod shaped, catalase negative organisms. Generally they are known as "GRAS" (Generally Recognized As Safe) organisms. In the present study, an attempt was made to isolate lactic acid bacteria from gut of two freshwa-ter fishes in Udaipur region to obtain various efficient LAB strains for indus-trial applications. A total of 12 bacterial isolates were isolated from different fishes caught from Pichola lake, Udaipur on MRS agar at 37oC. All the isolates were tested for catalase activity, colony morphology and gram staining. Further these isolates were checked for technological properties (antibacterial activity, antibiotic susceptibility and bile salt tolerance). Based on technologi-cal properties results, two isolate (F-4 & F-11) have been tentatively selected for use as probiotic cultures in the aquaculture industries. They have strong antibacterial activity against various pathogens viz. Staphylococcus aureus (ATCC 9144), Micrococcus luteus (ATCC 10240), Listeria monocytogens (MTCC 1143) and have bile salt tolerance limit up to 0.7%. These are the main features for selection of probiotic candidates. To differentiate the same species molecular typing was attempted, 16S rRNA gene amplification was done using specific 16S rDNA primers and amplified gene products were di-gested with different restriction endonuclease enzymes viz EcoRI and HindIII. A total of 2 different groups out of 12 isolates were obtained. This finding reveals that isolated LAB are useful for aquaculture and also used in food preservation.

Screening of Bile Salt Hydrolase-Active Lactic Acid Bacteria for Potential Cholesterol-Lowering Probiotic Use

2011 ◽  
Vol 345 ◽  
pp. 139-146 ◽  
Author(s):  
Chun Feng Guo ◽  
Lan Wei Zhang ◽  
Jing Yan Li ◽  
Ying Chun Zhang ◽  
Chao Hui Xue ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Enterococcus Faecium ◽  
Lactobacillus Casei ◽  
Acid Resistance ◽  
Bile Salt Hydrolase ◽  
Cholesterol Lowering ◽  
Reduce Serum Cholesterol ◽  
Bile Salt Deconjugation

.Cholesterol-lowering effect of lactic acid bacteria (LAB) with bile salt hydrolase activity is well known. In this study, 150 LAB were screened for bile salt deconjugation ability and probiotic characters. Fourteen isolates with higher bile salt deconjugation ability were initially screened out using deconjugation rate above 50% as standard. These isolates were further screened for adhesion to HT-29 cells, bile tolerance and acid resistance. Four isolates, namely Lactobacillus casei F0822, Lactobacillus casei F0422, Enterococcus faecium F0511 and Enterococcus faecium IN7.12, was finally screened out. The 4 isolates may be able to reduce serum cholesterol levels in human and thus have a potential to apply in the biomedicine field.

scholarly journals Isolation of Lactic Acid Bacteria from Idli Batter and Screening of Characters as Potential Starter Cultures for Development of Functional Food Using Bacopa monnieri

2020 ◽  
Vol 2 (1) ◽  
pp. 82
Keyword(s):  
Lactic Acid ◽  
Salt Tolerance ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Starter Culture ◽  
Antibacterial Properties ◽  
Bacopa Monnieri ◽  
Growth Patterns ◽  
Heat Sensitivity ◽  
Idli Batter

Functional foods are whole, fortified, enriched, or enhanced foods that provide health benefits to humans regularly. Numerous plant foods or physiologically active ingredients derived from plants have been investigated for their role in disease prevention and health. Natural lactic acid fermentation of Idli batter by lactic acid bacteria and yeast makes Indian breakfast as a potential source of probiotic microorganisms. Briefly, the organism was isolated; the predominant isolate was considered on the basis of colony morphology, staining techniques, and biochemical tests. Growth conditions of the organism, such as pH, salt tolerance, bile salt tolerance, heat sensitivity, were studied. Bacopa monnieri (Brahmi juice) was extracted and fermented with predominant isolate as a starter culture. Organoleptic, antioxidant, and antibacterial properties of the fermented product were evaluated. On staining, the predominant isolate was identified as Gram-positive non-spore-forming, non-motile rod shape bacteria. The phenotypic characteristics were further resolved on the basis of growth patterns in pH, salt, bile salt, and heat sensitivity. In conclusion, the study of biological efficacies of fermented extracts of Bacopa monnieri reveals the potent activities in the field of science.

scholarly journals Damage-free light-induced assembly of intestinal bacteria with a bubble-mimetic substrate

2021 ◽  
Vol 4 (1) ◽  
Author(s):  
Kota Hayashi ◽  
Yasuyuki Yamamoto ◽  
Mamoru Tamura ◽  
Shiho Tokonami ◽  
Takuya Iida
Keyword(s):  
Lactic Acid ◽  
Survival Rate ◽  
Lactic Acid Bacteria ◽  
Biological Samples ◽  
Lactobacillus Casei ◽  
Intestinal Bacteria ◽  
Rapid Evaluation ◽  
Crucial Issue ◽  
Innovative Methods ◽  
Cultivation Process

AbstractRapid evaluation of functions in densely assembled bacteria is a crucial issue in the efficient study of symbiotic mechanisms. If the interaction between many living microbes can be controlled and accelerated via remote assembly, a cultivation process requiring a few days can be ommitted, thus leading to a reduction in the time needed to analyze the bacterial functions. Here, we show the rapid, damage-free, and extremely dense light-induced assembly of microbes over a submillimeter area with the “bubble-mimetic substrate (BMS)”. In particular, we successfully assembled 104–105 cells of lactic acid bacteria (Lactobacillus casei), achieving a survival rate higher than 95% within a few minutes without cultivation process. This type of light-induced assembly on substrates like BMS, with the maintenance of the inherent functions of various biological samples, can pave the way for the development of innovative methods for rapid and highly efficient analysis of functions in a variety of microbes.

Studies on the Resistance of Cholesterol-Lowering of Lactic Acid Bacteria to Simulated Gastrointestinal Circumstance In Vitro

2013 ◽  
Vol 807-809 ◽  
pp. 2014-2018 ◽  
Author(s):  
Yong Qing Yang ◽  
Yuan Hong Xie ◽  
Hong Xing Zhang ◽  
Hui Liu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Lactobacillus Casei ◽  
Streptococcus Thermophilus ◽  
Cholesterol Lowering ◽  
Beneficial Effects ◽  
Density Values ◽  
Adverse Circumstance

Acid and bile are primary natural barriers in the gastrointestinal tract, and tolerances of the probiotics help to survive and exert their beneficial effects. Eight lactic acid bacteria strains were selected based on cholesterol-lowering ability from Chinese traditional kefir grain, namedlactococcus lactis subsp lactisKS4, J4, P1 and P5,lactobacillus caseiKTx, KL1 and J1 andstreptococcus thermophilusTx. The strains were cultured in MRS medium (pH 3.0 and 0.3% bile salt). Acid and bile salt tolerances were evaluated by measuring and comparing optical density values at 600nm (OD600). The o-phthalaldehyde method (OPA) was used. The cholesterol-lowering rate of strains KL1 and J1 are 60.1% and 55.3% to simulated gastrointestinal adverse circumstance in vitro. The results indicate thatlactobacillus caseiKL1 and J1 are effective as probiotics with cholesterol-lowering activities.

scholarly journals Antimicrobial Activity of Lactic Acid Bacteria from Kunun-Zaki on Selected Clinical Pathogens

2019 ◽  
pp. 1-8
Author(s):  
S. Amuche Evurani ◽  
A. Godwin ◽  
N. Ugwu Charity ◽  
C. Eze Chinelo ◽  
G. Okafor
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Micrococcus Luteus ◽  
Lactobacillus Brevis ◽  
Klebsiella Pneumonia ◽  
Therapeutic Effects ◽  
Bacterial Isolates ◽  
Clinical Pathogens

Aims: To investigate the anti-microbial activity of lactic acid bacterial isolates from locally fermented Kunun-zaki beverage. Study Design:  The study was designed to study the anti-microbial effect of lactic acid bacterial isolates obtained from Kunun-zaki beverage. Place and Duration of Study: Department of Applied Microbiology Enugu State University of Science and Technology, Agbani, June 2009 and January 2010. Methodology: Fresh Kunun drink was prepared from millet following standard modified procedures. Isolation of lactic acid bacteria from the beverage sample was carried out using MRS agar medium. Morphological and biochemical characterizations were performed to identify the organisms. Finally, the bacterial isolates were tested for antibacterial activity against clinical pathogens – Bacillus anthracis, Clostridium perfringens, Escherichia coli, Streptococcus faecalis, Micrococcus luteus, Klebsiella pneumonia, Pseudomonas aeruginosa, Bacillus cereus, Bacillus subtilis and Staphylococcus aureus obtained from Microbiology Department Nnamdi Azikiwe University Awka Nigeria. Results: Morphological and biochemical characteristics revealed the presence of Gram’s positive bacteria which were identified as Lactobacillus casei and Lactobacillus brevis. The antimicrobial activity of the isolates (L. casei and L. brevis) against various pathogenic strains recorded 90±0.002% inhibition. Only Micrococcus luteus was absolutely resistant to antimicrobial treatments with Lactobacillus casei and Lactobacillus brevis.  Conclusion: The study concluded that Lactobacillus brevis and Lactobacillus casei from kunun-zaki drink possess strong antimicrobial activity against a wide range of clinical pathogens. Since lactic acid bacteria are known to possess many health benefits, some of the therapeutic effects reported from the consumption of the beverage may be attributed to these organisms.

scholarly journals UJI KEMAMPUAN Lactobacillus casei SEBAGAI AGENSIA PROBIOTIK

2014 ◽  
Vol 1 (1) ◽  
pp. 9 ◽  
Author(s):  
Rofiq Sunaryanto ◽  
Efrida Martius ◽  
Bambang Marwoto
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Enterococcus Faecalis ◽  
Lactobacillus Casei ◽  
Acid Media ◽  
Genus Lactobacillus

Growth Ability of Jatropha Curcas L. Explants on the In Vitro Media Containing IBA and BAProbiotic product is one of the applications of biotechnology that utilize lactic acid bacteria, especially lactobacilli. Some important requirements for microbes that can be used as probiotic include resistance to low pH, ability to grow on bile salts and colonize, and having antimicrobial activity. Each species of the genus Lactobacillus has different characteristics. These characteristics are strongly influenced by the environment in which the bacteria live. This study was carried out in order to characterize Lactobacillus casei which was isolated from dadih. The result of the experiment showed that the isolated L. casei was able to grow on the bile salt at the concentration of 15%, resistant to acid media until pH 2, had antimicrobial activity (significantly inhibited the growth of Escherichia coli, Staphylococcus aureus, and Enterococcus faecalis). The local L. casei isolate has a potential application for use as probiotic microbe.Keywords: Lactobacillus casei, probiotic, lactic acid bacteria, characterization,dadih ABSTRAKProduk probiotik merupakan salah satu aplikasi bioteknologi yang memanfaatkan bakteri asam laktat terutama jenis Lactobacillus. Beberapa syarat utama mikroba yang dapat difungsikan sebagai mikroba probiotik antara lain tahan terhadap pH rendah, mampu tumbuh pada garam empedu, mampu berkoloni, memiliki aktivitas antimikroba. Masing-masing spesies dari Genus Lactobacillus memiliki karakteristik yang berbeda-beda. Karakteristik ini sangat dipengaruhi oleh lingkungan dimana bakteri tersebut hidup. Pada penelitian ini telah dilakukan karakterisasi Lactobacillus casei yang merupakan hasil isolasi dari susu kerbau fermentasi. Dari hasil percobaan menunjukkan bahwa L.casei hasil isolasi mampu hidup sampai dengan konsentrasi garam empedu 15%, tahan terhadap media asam sampai dengan pH 2, memiliki aktivitas antimikroba (positif menghambat Escherichia coli, Staphylococcus aureus, dan Enterococcus faecalis). L. casei yang merupakan isolat lokal memiliki karakteristik yang berpotensi untuk digunakan sebagai mikroba probiotik.Kata kunci: Lactobacillus casei, probiotik, bakteri asam laktat, karakterisasi, dadih

scholarly journals Anti-microbial activity of potential probiotic lactic acid bacteria against Methicillin-Resistant Staphylococcus Aureus (MRSA)

2020 ◽  
Author(s):  
Alazar Essayas ◽  
Sujata Pandit ◽  
Pankaj Taneja
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Bovine Milk ◽  
Acid Tolerance ◽  
Bile Salt Hydrolase ◽  
Bile Tolerance ◽  
Nacl Concentration ◽  
Bsh Activity

AbstractLactic acid bacteria (LAB)are the essential ingredients in probiotic foods, intestinal microflora, and dairy products able to cope up and exist in diverse environmental ranges. Samples were collected using sterile test tubes and transported to a laboratory in the icebox for further biochemical characterization. Gram test and catalase activity were examined after microscopically distinct colonies were sub-cultured to pure colonies based on standard gram and catalase test protocols. Subsequently, these bacteria were characterized for their ability to grow at various salt concentrations (5%,10%, and15%) and temperature gradients (15°C, 30°C, 45°C). Acid-tolerance was analyzed by growing the colonies in MRS broth adjusted to acidic pH (pH 3) and pH 7.2 (control). Bile tolerance of LAB isolates was assayed by growing in 0.3% bile-supplemented MRS agar. Bile salt hydrolase (BSH) activity was studied by growing 10 μl of the prepared overnight culture on BSH screening media containing MRS agar plate supplemented with bile salts. The LAB isolates were checked for antimicrobial activity by agar well diffusion assay. All isolates found gram-positive, catalase-negative and non-motile, convex elevation and entire margin. All LAB isolates were able to grow at 5-10% Nacl concentration, whereas moderately grow at 10% concentration but rarely grow at 15% Nacl concentration. BCM2, BBM3 and BGM1 record the highest acidic resistance viability percentage 94.9%, 92.7%, and 91.8% respectively. BCM3 has the lowest acidic resistance with a viable percentage of 87.4%. BBM1 records the highest bile tolerance activity whereas BCM2 has the lowest bile tolerance. All isolates were found BSH positive. The study reveals LAB isolates showed a putative probiotic potential.Article highlightsLAB are the main ingredients of probiotic products commercially available in the market nowadays. To effectively functioning the host gastrointestinal tract probiotics, need to have certain criteria like acid and bile tolerance this study revealsAcid tolerance activity of LAB isolated from bovine milkBile tolerance activity of LAB isolated from bovine milkBile salt hydrolase (BSH) activity of LAB isolatesAntimicrobial activity of LAB against MRSA

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