scholarly journals Investigation of Probiotic Properties of Chicken Originated Enterococcus Faecium and Lactobacillus Species

2020 ◽  
Author(s):  
Yağmur KOÇAK ◽  
Alper ÇİFTCİ
Keyword(s):  
Enterococcus Faecium ◽  
Lactobacillus Species ◽  
Probiotic Properties

Probiotic Properties of Lactobacillus Species Isolated from Fermented Palm Sap in Thailand

2021 ◽  
Author(s):  
Phoomjai Sornsenee ◽  
Kamonnut Singkhamanan ◽  
Surasak Sangkhathat ◽  
Phanvasri Saengsuwan ◽  
Chonticha Romyasamit
Keyword(s):  
Lactobacillus Species ◽  
Probiotic Properties

In vitro evaluation of probiotic properties of Lactobacillus species of food and human origin

LWT ◽  
2019 ◽  
Vol 106 ◽  
pp. 201-208 ◽  
Author(s):  
Aarti A. Boricha ◽  
Satyamitra L. Shekh ◽  
Sheetal P. Pithva ◽  
Padma S. Ambalam ◽  
Bharatkumar Rajiv Manuel Vyas
Keyword(s):  
Lactobacillus Species ◽  
Probiotic Properties ◽  
Human Origin ◽  
In Vitro Evaluation

Milk fermented by Lactobacillus species from Brazilian artisanal cheese protect germ-free-mice against Salmonella Typhimurium infection

2017 ◽  
Vol 8 (4) ◽  
pp. 579-588 ◽  
Author(s):  
L.B. Acurcio ◽  
S.H.C. Sandes ◽  
R.W. Bastos ◽  
F.M. Sant’anna ◽  
S.H.S.P. Pedroso ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Lactobacillus Plantarum ◽  
Transforming Growth Factor ◽  
Lactobacillus Rhamnosus ◽  
Antagonistic Effect ◽  
Lactobacillus Species ◽  
Control Group ◽  
Probiotic Properties ◽  
Necrosis Factor Alpha ◽  
Germ Free

Ingestion of milks fermented by Lactobacillus strains showing probiotic properties is an important tool to maintain gastrointestinal health. In this study, Lactobacillus rhamnosus D1 and Lactobacillus plantarum B7, isolated from Brazilian artisanal cheese, were used as starters for the functional fermented milks to assess their probiotic properties in a gnotobiotic animal model. Male germ-free Swiss mice received a single oral dose of milk fermented by each sample, and were challenged with Salmonella Typhimurium five days afterwards. Milk fermented by both Lactobacillus strains maintained counts above 108 cfu/ml during cold storage. Lactobacillus strains colonised the gut of the germ-free-mice, maintaining their antagonistic effect. This colonisation led to a protective effect against Salmonella challenge, as demonstrated by reduced pathogen translocation and histological lesions, when compared to control group, especially for Lactobacillus rhamnosus D1. Additionally, mRNA expression of inflammatory (interferon gamma, interleukin (IL)-6, tumour necrosis factor alpha) and anti-inflammatory (transforming growth factor β1) cytokines was augmented in animals previously colonised and then challenged, when compared to other experimental groups. Lactobacillus plantarum B7 colonisation also promoted higher expression of IL-17, showing a proper maturation of colonised germ-free-mice immune system. IL-5 was stimulated by both strains’ colonisation and not by S. Typhimurium challenge.

scholarly journals Characterization of Enterococcus faecium CCDM 922 in Respect of its Technological and Probiotic Properties

2016 ◽  
Vol 5 (5) ◽  
pp. 474-482 ◽  
Author(s):  
Ivana Hyrslova ◽  
Gabriela Krausova ◽  
Jirina Bartova ◽  
Libor Kolesar ◽  
Zoran Jaglic ◽  
...  
Keyword(s):  
Enterococcus Faecium ◽  
Probiotic Properties

scholarly journals Effect of the application of probiotic strains of Enterococcus faecium on the physicochemical and sensory characteristics of coalho cheese

2021 ◽  
Vol 42 (1) ◽  
pp. 167-178
Author(s):  
Tatiane de Oliveira Xavier Machado ◽  
◽  
Roberta Verônica dos Santos Carvalho Mesquita ◽  
Vanicleia Oliveira da Sillva ◽  
Micaele Bagagi Araújo ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Organic Acid ◽  
Enterococcus Faecium ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Sensory Characteristics ◽  
Cow Milk ◽  
Probiotic Properties ◽  
Organic Acid Profile ◽  
Probiotic Strains

Coalho cheese is a typical Northeastern Brazilian food whose production and consumption has expanded considerably to other regions of the country. Despite its cultural and socioeconomic relevance, coalho cheese still has a negative reputation due to problems in its physicochemical and microbiological quality standards, especially when it is produced artisanally. For this reason, many researchers have been looking for alternatives to improve the quality and the notoriety of this product, such as the application of probiotic strains to inhibit pathogens. However, in addition to the research related to the desired probiotic properties and the safety of strains for food application, it is important to know the possible changes in the food matrix caused by this intervention. In this context, the aim of this study was to evaluate the effect of the incorporation of probiotic strains of Enterococcus faecium on the physicochemical and sensory characteristics of coalho cheese. The cheeses were made with pasteurized cow milk and probiotic strains of E. faecium were added during production. Cheeses were also made without adding the strains, and considered as control cheeses. The final products were evaluated for moisture, pH, titratable acidity, total carbohydrates, proteins, lipids, ash, color, organic acid profile, and sensory attributes. In addition, viable lactic acid bacteria were also assessed. Coalho cheeses containing E. faecium showed higher titratable acidity and lower pH. In addition, there was a reduction in the carbohydrate content, which was attributed to lactose degradation. The organic acid profile also varied, as highlighted by the increase in the concentration of lactic acid by a factor of 3.5, and by the absence of citric acid as a possible result of the metabolism of E. faecium in the production of aromatic compounds. There was no variation in the color or sensory acceptance of the cheeses. Therefore, the application of probiotic strains of E. faecium in coalho cheese production changes some physicochemical characteristics while maintaining essential properties, such as the color and sensory acceptability of the final product.

scholarly journals Cholesterol-lowering Potential and Exopolysaccharide Biosynthesis of Lactobacillus spp. isolated from Human Milk

2021 ◽  
Vol 37 (4) ◽  
Author(s):  
Pham Thi Thu Uyen ◽  
Nguyen Hoai An ◽  
Pham The Hai ◽  
Bui Thi Viet Ha
Keyword(s):  
Human Milk ◽  
Shigella Flexneri ◽  
Antimicrobial Activities ◽  
Culture Broth ◽  
Lactobacillus Species ◽  
Probiotic Properties ◽  
New Findings ◽  
Potential Applications ◽  
Microbial Exopolysaccharides ◽  
Commercial Probiotics

Recent research generated information that human milk is not only a valuable source of nutrition, but it also provides a complex microbial community, containing especially Lactobacillus species - the major components of a great number of commercial probiotics. New findings on potential applications of Lactobacillus species revealed that these bacteria have abilities to produce anti-microbial exopolysaccharides (EPS) and to reduce cholesterol in culture broth. In this study, we successfully isolated and screened for Lactobacillus bacteria from human milk samples, and finally obtained four strains, including L. plantarum BM7.13, L. plantarum BM29.7, L. acidophilus BM10.8 and L. rhamnosus BM30.4. Researching the probiotic activities of these strains showed that all strains were tolerant to the low pH (3.0) and 0.3% bile salts. Characterization of the probiotic properties indicated that all selected Lactobacillus isolates had ESP (125-326 mg/L) and exhibited strong antimicrobial activities against pathogenic microbes, such as Escherichia coli, Staphylococcus aureus, Shigella flexneri and Salmonella typhimurium. Our results also indicated that all strains displayed cholesterol assimilation capabilities in culture broth with the maximum figure recorded for L. plantarum BM7.13.

scholarly journals  Probiotic properties of Enterococcus faecium CE5-1 producing a bacteriocin-like substance and its antagonistic effect against antibiotic-resistant enterococci in vitro

2012 ◽  
Vol 57 (No. 11) ◽  
pp. 529-539 ◽  
Author(s):  
K. Saelim ◽  
N. Sohsomboon ◽  
S. Kaewsuwan ◽  
S. Maneerat
Keyword(s):  
Enterococcus Faecium ◽  
Probiotic Strain ◽  
Antagonistic Effect ◽  
Penicillin G ◽  
Probiotic Properties ◽  
Antibiotic Resistant ◽  
Good Tolerance ◽  
Probiotic Potential ◽  
Enterocin A

A bacteriocin-like substance (BLS) producing Enterococcus faecium CE5-1 was isolated from the gastrointestinal tract (GIT) of Thai indigenous chickens. Investigations of its probiotic potential were carried out. The competition between the BLS probiotic strain and antibiotic-resistant enterococci was also studied. Ent. faecium CE5-1 exhibited a good tolerance to pH 3.0 after 2 h and in 7% fresh chicken bile after 6 h, but the viability of Ent. faecium CE5-1 decreased by about 2–3 log CFU/ml after 2 h incubation in pH 2.5. It was susceptible to the antibiotics tested (tetracycline, erythromycin, penicillin G, and vancomycin). The maximum BLS production from Ent. faecium CE5-1 was observed at 15 h of cultivation. It showed activity against Listeria monocytogenes DMST17303, Pediococcus pentosaceus 3CE27, Lactobacillus sakei subsp. sakei JCM1157, and antibiotic-resistant enterococci. The detection by polymerase chain reaction (PCR) in the enterocin structural gene determined the presence of enterocin A gene in Ent. faecium CE5-1 only. Ent. faecium CE5-1 showed the highest inhibitory activity against two antibiotic-resistant Ent. faecalis VanB (from 6.68 to 4.29 log CFU/ml) and Ent. gallinarum VanC (from 6.76 to 4.31 log CFU/ml) after 12 h of co-cultivation. The results show the future possible use of Ent. faecium CE5-1 as a probiotic strain for livestock to control antibiotic-resistant enterococci.  

scholarly journals Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods

2017 ◽  
Vol 10 (4) ◽  
pp. 309-318 ◽  
Author(s):  
P. Dawlal ◽  
C. Brabet ◽  
M.S. Thantsha ◽  
E.M. Buys
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Conditions ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Lactobacillus Species ◽  
Probiotic Properties ◽  
Cereal Products ◽  
The Stability

Maize, which contributes to a large portion of the African diet and serves as the base substrate for many fermented cereal products, has been reported to be contaminated with fumonisins. This study aimed to evaluate the in vitro ability of predominant lactic acid bacteria (LAB) in African traditional fermented maize based foods (ogi and mahewu) to bind fumonisin B1 (FB1) and B2 (FB2), as well as the stability of the complex at different pH and temperatures, in particular observed during ogi fermentation and under its storage conditions (time, temperature). The percentage of bound fumonisins was calculated after analysing the level of fumonisins not bound to LAB after a certain incubation time, by HPLC. The results revealed the ability of all tested LAB strains to bind both fumonisins, with binding efficiencies varying between strains and higher for FB2. Binding of fumonisins increased with a decrease in pH from 6 to 4 (observed during the ogi fermentation process) and from 4 to 2 (acidic pH in the stomach), and an increase in temperature (from 30 to 37 °C). The percentage of FB1 and FB2 bound to LAB at pH 4 decreased after 6 days of storage at 30 °C for all LAB strains, except for Lactobacillus plantarum (R1096) for which it increased. Lactobacillus species (L. plantarum and Lactobacillus delbrueckii) were the most efficient in binding FB1 and FB2, whereas Pediococcus sp. was less efficient. Therefore, the Lactobacillus strains tested in this study can be recommended as potential starter cultures for African traditional fermented maize based foods having detoxifying and probiotic properties.

scholarly journals Optimization of conditions for probiotic curd formulation by Enterococcus faecium MTCC 5695 with probiotic properties using response surface methodology

2012 ◽  
Vol 51 (11) ◽  
pp. 3050-3060 ◽  
Author(s):  
Vrinda Ramakrishnan ◽  
Louella Concepta Goveas ◽  
Maya Prakash ◽  
Prakash M. Halami ◽  
Bhaskar Narayan
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Enterococcus Faecium ◽  
Probiotic Properties
Sign in / Sign up

Export Citation Format

Share Document