Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats

Probiotics are defined as live microorganisms which confer health benefits to the host when administered in adequate amounts. Many lactic acid bacteria (LAB) strains have been classified as probiotics and fermented foods are an excellent source of such LAB. In this study, novel probiotic candidates from two fermented meats (pancetta and prosciutto) were isolated and characterized. LAB populations present in pancetta and prosciutto were evaluated and Lactiplantibacillus plantarum was found to be the dominant species. The antagonistic ability of selected isolates against LAB and non-LAB strains was investigated, in particular, the ability to produce anti-microbial compounds including organic acids and bacteriocins. Probiotic characteristics including antibiotic susceptibility, hydrophobicity and autoaggregation capacity; and ability to withstand simulated gastric juice, bile salt, phenol and NaCl were assessed. Among the characterized strains, L. plantarum 41G isolated from prosciutto was identified as the most robust probiotic candidate compared. Results from this study demonstrate that artisanal fermented meat is a rich source of novel strains with probiotic potential.

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

Journal of Food Protection ◽

10.4315/0362-028x.jfp-16-096 ◽

2016 ◽

Vol 79 (11) ◽

pp. 1919-1928 ◽

Cited By ~ 8

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.

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Production and Characterization of Antimicrobial agents by Lactic Acid Bacteria Isolated from Fermented Foods

The Internet Journal of Microbiology ◽

10.5580/26af ◽

2008 ◽

Vol 4 (2) ◽

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Antimicrobial Agents ◽

Fermented Foods

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Isolation and Characterization of Lactic Acid Bacteria from Fermented Foods

Vegetos- An International Journal of Plant Research ◽

10.5958/j.2229-4473.26.2.092 ◽

2013 ◽

Vol 26 (2) ◽

pp. 325 ◽

Cited By ~ 1

Author(s):

Sangita Bansal ◽

Apoorva Singh ◽

Manisha Mangal ◽

Satish K Sharma

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fermented Foods ◽

Isolation And Characterization

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

Journal of Food Protection ◽

10.4315/jfp-20-225 ◽

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

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Phenotypic and Genotypic Characterization of Lactic Acid Bacteria from Traditional Cheese in Khorramabad City of Iran with Probiotic Potential

Applied Biochemistry and Biotechnology ◽

10.1007/s12010-014-1434-9 ◽

2014 ◽

Vol 175 (5) ◽

pp. 2516-2527 ◽

Cited By ~ 5

Author(s):

Enayat Ghahremani ◽

Mahnaz Mardani ◽

Sadegh Rezapour

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Probiotic Potential ◽

Genotypic Characterization ◽

Traditional Cheese ◽

Phenotypic And Genotypic Characterization

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Characterization of some bacteriocins produced by lactic acid bacteria isolated from fermented foods

World Journal of Microbiology and Biotechnology ◽

10.1007/s11274-014-1671-7 ◽

2014 ◽

Vol 30 (9) ◽

pp. 2459-2469 ◽

Cited By ~ 31

Author(s):

Silvia-Simona Grosu-Tudor ◽

Mihaela-Marilena Stancu ◽

Diana Pelinescu ◽

Medana Zamfir

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fermented Foods

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Screening for Folate Producing Lactic Acid Bacteria from Colostrum and Characterization of their Probiotic Potential

Journal of Pure and Applied Microbiology ◽

10.22207/jpam.12.2.37 ◽

2018 ◽

Vol 12 (2) ◽

pp. 765-776 ◽

Cited By ~ 1

Author(s):

HM Bhagya ◽

B Renuka ◽

Mahadeva Naika ◽

HV Batra ◽

HS Murali

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Probiotic Potential

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Fermented Seeds (“Zgougou”) from Aleppo Pine as a Novel Source of Potentially Probiotic Lactic Acid Bacteria

Microorganisms ◽

10.3390/microorganisms7120709 ◽

2019 ◽

Vol 7 (12) ◽

pp. 709 ◽

Cited By ~ 4

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.

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