scholarly journals Characterization of Lactobacillus brevis with Potential Probiotic Properties and Biofilm Inhibition against Pseudomonas aeruginosa

Proceedings ◽  
2020 ◽  
Vol 66 (1) ◽  
pp. 14
Author(s):  
Vaishali Singh ◽  
Suman Ganger ◽  
Shweta Patil
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Cell Surface Hydrophobicity ◽  
Lactobacillus Brevis ◽  
Probiotic Properties ◽  
Biofilm Inhibition ◽  
Probiotic Potential

(1) Background: Probiotics are a live microbial supplement that improve hosts’ health by maintaining intestinal microbiota. The evidence suggests that probiotics can be used as a therapeutic strategy to improve overall digestive health. Lactic acid bacteria strains have been extensively used as probiotics. (2) Method: To isolate lactic acid bacteria with probiotic potential from food samples. Probiotic properties such as tolerance to low pH, bile, sodium chloride, lysozyme, antibiotic susceptibility, cell surface hydrophobicity, and antimicrobial activity were determined. (3) Results: Ten different isolates were examined to study their probiotic potential. In this study, Lactobacillus brevis was isolated and showed most of the probiotic properties, such as10% sodium chloride tolerance, 1% bile tolerance, growth in pH 2, and antimicrobial activity against E. coli, S. aureus, K. pneumoniae, and P. aeruginosa. Formation of biofilm by Klebsiella pneumoniae and Pseudomonas aeruginosa was also inhibited by cell free extracts of L. brevis, which reveals its therapeutic relevance. In addition, it was found to be stable at low temperature (4°C). (4) Conclusion: The above-mentioned results of L. brevis suggest that it has promising potential to be considered “probiotic”. Further in vivo assessments could be carried out that would provide its dual role of prevention as well as use in therapy.

scholarly journals Isolation and probiotic potential of lactic acid bacteria from swine feces for feed additive composition

2021 ◽  
Vol 204 (1) ◽  
Author(s):  
Katarzyna Marchwińska ◽  
Daniela Gwiazdowska
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Resistance ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Feed Additive ◽  
Rrna Gene ◽  
Probiotic Properties ◽  
Probiotic Potential ◽  
High Viability

AbstractAnimal microbiota is becoming an object of interest as a source of beneficial bacteria for commercial use. Moreover, the escalating problem of bacterial resistance to antibiotics is threatening animals and humans; therefore, in the last decade intensive search for alternative antimicrobials has been observed. In this study, lactic acid bacteria (LAB) were isolated from suckling and weaned pigs feces (376) and characterized to determine their functional properties and usability as pigs additives. Selection of the most promising LAB was made after each stage of research. Isolates were tested for their antimicrobial activity (376) and susceptibility to antibiotics (71). Selected LAB isolates (41) were tested for the production of organic acids, enzymatic activity, cell surface hydrophobicity and survival in gastrointestinal tract. Isolates selected for feed additive (5) were identified by MALDI-TOF mass spectrometry and partial sequence analysis of 16S rRNA gene, represented by Lentilactobacillus, Lacticaseibacillus (both previously classified as Lactobacillus) and Pediococcus genus. Feed additive prototype demonstrated high viability after lyophilization and during storage at 4 °C and − 20 °C for 30 days. Finally, feed additive was tested for survival in simulated alimentary tract of pigs, showing viability at the sufficient level to colonize the host. Studies are focused on obtaining beneficial strains of LAB with probiotic properties for pigs feed additive.

Characterization and screening for probiotic potential of Lactic Acid Bacteria Isolated from Traditionally Fermented Wheat "Hamoum"

2018 ◽  
Vol 7 (4) ◽  
pp. 181-190
Author(s):  
Hafida Tahlaïti ◽  
Fatiha Dalache ◽  
Abdelkader Homrani ◽  
Saïd Nemmiche
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Brevis ◽  
Probiotic Properties ◽  
High Antibacterial Activity ◽  
Probiotic Potential ◽  
Starting Point ◽  
Probiotic Strains ◽  
One Year

The Algerian couscous, "Hamoum”, is prepared from fermented wheat which is the result of wheat grains being stored in an artisanal underground grana-ry called "Matmora" for more than one year. This method of storage has been abandoned in favor of conventional modes without being well studied and known. However, it is used on family scale farms. The purpose of this study was to explore the biodiversity of microbial flora of fermented wheat due to this type of storage. A total of 39 isolates were evaluated in terms to identify lactic acid bacteria and screening the probiotic properties. The phe-notypic results showed a diversity of lactic flora and lactic acid bacteria iso-lated from fermented wheat mainly belonging to Lactobacillus (69%) fol-lowed by Pediococcus (15%), Leuconostoc (8%) and Enterococcus (8%). The genotypic characterization revealed the dominance of Lactobacillus plantarum. The identified strains Lactobacillus plantarum (M6), Lactobacillus plantarum (R27), Lactobacillus brevis (BL8) and Pediococcus acidilactici (M5) have a high antibacterial activity and all strains have resistance to low acidic pH and bile salts. This investigation has enabled a screening of lactic acid bacteria from traditionally fermented wheat. “Hamoum” is a substrate rich in lactic acid bacteria that has exceptional probiotic potential. It’s may be the starting point for further characterization of biotechnological properties in order to identify and select probiotic strains for therapeutic purposes.

scholarly journals Assessment of Probiotic Potential of Lactic Acid Bacteria Isolated from Bottle Gourds (Calabash) of Milk Fermentation of Mbéré, Cameroon

2021 ◽  
pp. 356-369
Author(s):  
Tchamba Mbiada Mervie Noël ◽  
Bouba Adji Mohammadou ◽  
Nodem Shanang Francky Steve ◽  
Léopold Ngoune Tatsadjieu ◽  
Mbarga Manga Joseph Arsene ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Antioxidant Activities ◽  
Probiotic Properties ◽  
Good Tolerance ◽  
Probiotic Potential ◽  
Milk Fermentation ◽  
Proteolytic Activities

Background and Aim: Lactic acid bacteria (LAB) became a field of interest by scientists in recent years due to their technological and probiotic properties. The aim of this work was to study the technological and probiotic properties of LAB isolated from the bottle gourds (calabashes)of milk fermentation, in Mbéré, Cameroun. Methods: Five different bottle gourds from milk fermentation were collected and used for LAB isolation. These LABs were characterized using conventional cultural method, the technological (such as proteolytic, lipolytic activities) and probiotic properties (including acid and bile salt tolerance, cholesterol assimilation and antioxidant activities) were assessed. Results: From these samples, 30 LABs were isolated and among them, 21 exhibited great lipolytic and proteolytic activities with the maximum values of 18 and 29 mm respectively. In addition, 10 LAB isolates showed interesting antimicrobial activity against pathogens germs tested and good tolerance ability under acid and bile salt stress after 24h of incubation. Cholesterol assimilation and antioxidant tests revealed that isolated BC4 and BC3 have the greatest activity (35 and 39 mm respectively) while, BC4 and BL4 have the greatest antioxidant activity (IC50 = 0,15 and 0,13 respectively). Conclusion: LAB isolated from the bottle gourds (calabashes) of milk fermentation, in Mbéré, Cameroon can be used to develop dairy industry and manage the cardiovascular diseases.

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

2012 ◽  
Vol 57 (No. 3) ◽  
pp. 137-149 ◽  
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.    

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.

scholarly journals Screening for Probiotic Potential of Lactobacillus Rhamnosus Strain CRD4

2020 ◽  
Vol 11 (3) ◽  
pp. 10174-10184
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Rhamnosus ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Zone Of Inhibition ◽  
Probiotic Potential ◽  
16S Rna ◽  
Acid And Bile Tolerance ◽  
Gene Bank Accession

Lactic acid bacteria are the foremost used probiotic worldwide. Its successful application in manufacturing dairy products and probiotic foods makes it a promising industrial prerequisite. The objective of the present investigation was to isolate, identify, and molecularly characterize Lactic acid bacteria from local dairy samples of Odisha state of India and explores its probiotic traits. One potential strain was isolated using a selective Lactobacillus-MRS agar medium. The biochemical studies illustrated the bacteria were gram-positive, catalyze (-ve), and non-motile. The taxonomical diversity of the bacterium was analyzed by 16s RNA sequencing and classified as Lactobacillus rhamnosus strain CRD4 with gene bank accession no [MG573074]. Further, the selected strain was screened for its probiotic competence of lower acid and bile tolerance. The result confirmed that lactobacillus strain successfully defended the low pH and bile stress and acclaimed 70% cell surface hydrophobicity. Antibiotic studies obtained confirmed the possible resistance of the strain. The maximum zone of inhibition was expressed in diameter 42mm against Ciprofloxacin. In conclusion, based upon the above results, Lactobacillus rhamnosus can be a profound probiotic candidate.

scholarly journals In VitroProperties of Potential Probiotic Indigenous Lactic Acid Bacteria Originating from Traditional Pickles

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Mehmet Tokatlı ◽  
Gökşen Gülgör ◽  
Simel Bağder Elmacı ◽  
Nurdan Arslankoz İşleyen ◽  
Filiz Özçelik
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salts ◽  
Lactobacillus Brevis ◽  
Surface Hydrophobicity ◽  
Probiotic Properties ◽  
Gastrointestinal Conditions ◽  
Probiotic Lactic Acid Bacteria

The suitable properties of potential probiotic lactic acid bacteria (LAB) strains (preselected among 153 strains on the basis of their potential technological properties) isolated from traditional Çubuk pickles were examinedin vitro. For this purpose, these strains (21Lactobacillus plantarum, 11Pediococcus ethanolidurans,and 7Lactobacillus brevis) were tested for the ability to survive at pH 2.5, resistance to bile salts, viability in the presence of pepsin-pancreatin, ability to deconjugate bile salts, cholesterol assimilation, and surface hydrophobicity properties. Most of the properties tested could be assumed to be strain-dependent. However,L. plantarumandL. brevisspecies were found to possess desirable probiotic properties to a greater extent compared toP. ethanolidurans. In contrast toP. ethanoliduransstrains, the testedL. plantarumandL. brevisstrains exhibited bile salt tolerance, albeit to different extent. All tested strains showed less resistance to intestinal conditions than gastric juice environment. Based on the survival under gastrointestinal conditions, 22 of the 39 strains were selected for further characterization. The eight strains having the highest cholesterol assimilation and surface hydrophobicity ratios could be taken as promising probiotic candidates for furtherin vivostudies, because of the strongest variations found among the tested strains with regard to these properties.

Combined Effect of Monotertiary Butylhydroquinone and Sodium Chloride on Lactic Acid Bacteria

1984 ◽  
Vol 47 (8) ◽  
pp. 591-597 ◽  
Author(s):  
M. RACCACH ◽  
M. E. SCHILZ ◽  
S. L. KOVAC
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Combined Effect ◽  
Pediococcus Pentosaceus ◽  
Combined Action

The combined effect of monotertiary butylhydroquinone (TBHQ; 0 to 2000 μg/g), meat and NaCl (3.0 and 3.6%) was examined on the fermentation of dextrose and sucrose by Pediococcus pentosaceus and Lactobacillus plantarum at 27 and 35°C. With both bacteria, the rate of fermentation of each carbohydrate was reduced to different extents with increases in the concentration of TBHQ. In most instances, increasing the concentration of NaCl from 3.0 to 3.6% enhanced the antimicrobial activity of TBHQ. The same phenomenon was observed when the temperature of fermentation was reduced from 35 to 27°C. The effect of increasing the concentration of NaCl (3.0 to 3.6%) on the rate of fermentation of dextrose was larger than that brought about by decreasing the temperature of fermentation. The reverse was found with sucrose. P. pentosaceus was more sensitive to the combined action of TBHQ and NaCl at both 27 and 35°C than L. plantarum. TBHQ, 1000 and 2000 μg/g (35°C) and 30 μg/g (27°C) in combination with 3.0 and 3.6% NaCl, respectively, stopped the fermentation of dextrose by P. pentosaceus. TBHQ, up to 2000 μg/g (35°C) and up to 30 μg/g (27°C) with 3.6% NaCl, reduced (up to 80%) but did not stop the fermentation of sucrose by P. pentosaceus in meat. The fermentation of dextrose and sucrose by L. plantarum in meat (27 and 35°C) was reduced (up to 73%), but was not stopped, by up to 2000 μg/g TBHQ.

scholarly journals SELECTION OF BUFFALO MILK LACTIC ACID BACTERIA WITH PROBIOTIC POTENTIAL

2018 ◽  
Vol 11 (6) ◽  
pp. 186 ◽  
Author(s):  
Sri Melia ◽  
Yuherman Yuherman ◽  
Jaswandi Jaswandi ◽  
Endang Purwati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Buffalo Milk ◽  
Low Ph ◽  
Probiotic Properties ◽  
Escherichia Coli O157 ◽  
Probiotic Potential ◽  
And Staphylococcus Aureus ◽  
Selection Of

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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