A Washed-Curd Goat's Cheese as a Vehicle for Delivery of a Potential Probiotic Bacterium: Lactobacillus delbrueckii subsp. lactis UO 004

2005 ◽  
Vol 68 (12) ◽  
pp. 2665-2671 ◽  
Author(s):  
M. FERNANDA FERNÁNDEZ ◽  
TERESA DELGADO ◽  
SOLEDAD BORIS ◽  
ANA RODRÍGUEZ ◽  
COVADONGA BARBÉS
Keyword(s):  
High Performance ◽  
Starter Culture ◽  
Food Product ◽  
Probiotic Strain ◽  
Probiotic Bacterium ◽  
Lactobacillus Delbrueckii ◽  
Probiotic Properties ◽  
Acid And Bile Tolerance ◽  
Probiotic Food ◽  
Lactobacillus Delbrueckii Subsp

This study characterizes the probiotic properties of Lactobacillus delbrueckii subsp. lactis UO 004 and examines its suitability for making cheese. This strain was isolated from infant feces and shows interesting features, such as acid and bile tolerance, adherence to intestinal epithelial cells, and inhibition of the growth of certain enteropathogens, that support its potential use as a probiotic strain. In this regard, the suitability of a washed-curd cheese (Vidiago type) made with goat's milk as a delivery system for this probiotic strain was assessed. Lactobacillus delbrueckii subsp. lactis UO 004 was incorporated into a starter culture (IPLA 001). Changes in the overall composition of control and experimental cheeses were determined during ripening through bacteriological, chemical, high-performance liquid chromatography, and gas chromatography analyses. Slight changes in the gross composition and appreciable differences in the flavor compounds profile were observed between control and experimental cheeses. This strain was capable of surviving at high cell numbers (108 to 109 CFU/g) in cheeses after 28 days of ripening without adversely affecting sensory criteria or appearance of the cheese, thus satisfying the criteria for a probiotic food product.

Genomic stability and phenotypic characteristics of industrially-produced Lacticaseibacillus rhamnosus GG in a yogurt matrix

2021 ◽  
Author(s):  
Marianne Stage ◽  
Yan Hui ◽  
Dennis Sandris Nielsen ◽  
Natalia Ivonne Vera-Jiménez ◽  
Jeanne Olsen ◽  
...  
Keyword(s):  
Starter Culture ◽  
Intestinal Barrier ◽  
Genomic Stability ◽  
Probiotic Strain ◽  
Intestinal Barrier Function ◽  
Probiotic Properties ◽  
Phenotypic Characteristics ◽  
Adhesion Properties ◽  
Acid And Bile Tolerance

Lacticaseibacillus rhamnosus GG is a widely marketed probiotic with well-documented probiotic properties. Previously, deletion of the mucus-adhesive spaCBA-srt C1 genes was reported in dairy isolates. Here, we examined the genome preservation of industrially-produced L. rhamnosus GG (DSM 33156) co-fermented in yogurts. In total, DNA of 66 samples, including 60 isolates, was sequenced. Population samples and 59 isolates exhibited an intact genome. One isolate exhibited loss of spaCBA-srt C1. In addition, we examined phenotypes related to the probiotic properties of L. rhamnosus GG either from frozen pellets or co-fermented in yogurt. L. rhamnosus GG from frozen pellets induced a response in intestinal barrier function in vitro , in contrast to frozen pellets of the starter culture. Yogurt matrix, containing only the starter culture, induced a response, but co-fermentation with L. rhamnosus GG induced a higher response. Conversely, only the starter culture stimulated cytokine secretion in dendritic cells, and it was observed that the addition of L. rhamnosus GG to the starter culture reduced the response. We conclude that the L. rhamnosus GG genome is preserved in yogurt and that common in vitro probiotic effects of L. rhamnosus GG are observed when examined in the yogurt matrix. Importance Lacticaseibacillus rhamnosus GG is a well-documented probiotic strain recognized for its high acid and bile tolerance and adhesion properties to enterocytes and mucus. The strain exhibits SpaCBA pili, which have been demonstrated to play an important role in adhesion and therefore are relevant for persistence in the gastrointestinal tract. Recently we demonstrated that the genome and phenotypes of L. rhamnosus GG are preserved throughout an industrial production pipeline. However, as gene deletions in L. rhamnosus GG were previously reported in isolates from dairy products, a key question on the genomic stability of L. rhamnosus GG in a yogurt matrix remained. The aim of this study was to analyze genome stability and phenotypic characteristics of L. rhamnosus GG in yogurt. We found that the genome of L. rhamnosus GG is well conserved when co-fermented in yogurt. Some phenotypic characteristics are consistent in all product matrixes, while other characteristics are modulated.

scholarly journals ISOLATION, CHARACTERIZATION AND IDENTIFICATION OF Lactobacillus fermentum EIPW5A ISOLATED FROM WHEY

2021 ◽  
pp. e248
Author(s):  
Dipanwita Bhattacharjee ◽  
Barun Bhattacharyya
Keyword(s):  
Lactic Acid Production ◽  
Probiotic Strain ◽  
16S Rrna Gene Sequencing ◽  
Lactobacillus Fermentum ◽  
Resistance Pattern ◽  
Rrna Gene ◽  
Probiotic Properties ◽  
Natural Habitats ◽  
Acid And Bile Tolerance ◽  
Rrna Gene Sequencing

The probiotic organisms are now used widely for different clinical indications. In an attempt to isolate a good probiotic strain for therapeutic applications, we have screened several isolates having probiotic attributes. The essential probiotic characters such as lactic acid production, antimicrobial activity, acid and bile tolerance, vitamin B12 production and antibiotic resistance pattern were considered as parameters for screening of probiotic bacteria from its natural habitats. Considering the said probiotic properties the strain EIPW5A was selected for the present study. The organism was identified as Lactobacillus fermentum based on its morphological, biochemical, physiological characters and 16S rRNA gene sequencing results.

scholarly journals Generation of lactose and protease positive probiotic Lacticaseibacillus rhamnosus GG by conjugation with Lactococcus lactis NCDO 712

2021 ◽  
Author(s):  
Nazar Hussain ◽  
Ran Li ◽  
Timo M. Takala ◽  
Muhammad Tariq ◽  
Arsalan H. Zaidi ◽  
...  
Keyword(s):  
Lactococcus Lactis ◽  
Dairy Products ◽  
Milk Protein ◽  
Starter Culture ◽  
Microscopic Analysis ◽  
Probiotic Strain ◽  
Pcr Primers ◽  
Sole Source ◽  
Probiotic Bacterium ◽  
Specific Pcr

Lacticaseibacillus rhamnosus GG (LGG) is the most studied probiotic bacterium in the world. It is used as a probiotic supplement in many foods, including various dairy products. However, LGG grows poorly in milk, as it neither metabolizes the main milk carbohydrate lactose, nor degrades the major milk protein casein effectively. In this study, we made L. rhamnosus GG lactose and protease positive by conjugation with the dairy Lactococcus lactis strain NCDO 712 carrying the lactose-protease plasmid pLP712. A lactose hydrolyzing transconjugant colony was obtained on agar containing lactose as the sole source of carbohydrates. By microscopic analysis and PCR with LGG- and pLP712-specific primers, the transconjugant was confirmed to be originated from LGG, and to carry the plasmid pLP712. The transconjugant was named L. rhamnosus LAB49. Isolation of plasmids revealed that not only pLP712, but also other plasmids had been transferred from L. lactis into LGG during conjugation. With plasmid-specific PCR primers, four additional lactococcal plasmids were detected in LAB49. Proteolytic activity assay and SDS-PAGE analysis verified that L. rhamnosus LAB49 effectively degraded β-casein. In contrast to its parental strain LGG, the ability of LAB49 to metabolize lactose and degrade casein enabled strong and fast growth in milk. As strains with new properties made by conjugation are not regarded as GMOs, L. rhamnosus LAB49 could be beneficial in dairy fermentations as a probiotic starter culture. Importance Probiotic strain Lacticaseibacillus rhamnosus GG (LGG) is widely sold on market as a probiotic or added as supplement in dairy foods because of its benefits in human health. However, due to the deficiency of lactose and casein utilization, LGG does not grow well in milk. On the other hand, lactose intolerance and cow's milk protein allergy are the two major problems related to milk consumption. One option to help with these two conditions is the use of probiotic or lactose and casein hydrolyzing bacteria in dairy products. The purpose of this study was to equip LGG with lactose/casein hydrolyzing ability by bacterial conjugation. As a result, we generated a non-GMO LGG derivative with improved properties and better growth in milk.

Lactobacillus delbrueckii subsp lactis CIDCA 133 modulates response of human epithelial and dendritic cells infected with Bacillus cereus.

2016 ◽  
Vol 7 (5) ◽  
pp. 749-760 ◽  
Author(s):  
I.S. Rolny ◽  
I. Tiscornia ◽  
S.M. Racedo ◽  
P.F. Pérez ◽  
M. Bollati-Fogolín
Keyword(s):  
Dendritic Cells ◽  
Bacillus Cereus ◽  
In Vitro Model ◽  
Probiotic Strain ◽  
Lactobacillus Delbrueckii ◽  
Tnf Α ◽  
Vitro Model ◽  
Ht 29 ◽  
Lactobacillus Delbrueckii Subsp

It is known that probiotic microorganisms are able to modulate pathogen virulence. This ability is strain dependent and involves multiple interactions between microorganisms and relevant host’s cell populations. In the present work we focus on the effect of a potentially probiotic lactobacillus strain (Lactobacillus delbrueckii subsp. lactis CIDCA 133) in an in vitro model of Bacillus cereus infection. Our results showed that infection of intestinal epithelial HT-29 cells by B. cereus induces nuclear factor kappa B (NF-κB) pathway. Noteworthy, the presence of strain L. delbrueckii subsp.lactis CIDCA 133 increases stimulation. However, B. cereus-induced interleukin (IL)-8 production by epithelial cells is partially abrogated by L. delbrueckii subsp. lactis CIDCA 133. These findings suggest that signalling pathways other than that of NF-κB are involved. In a co-culture system (HT-29 and monocyte-derived dendritic cells), B. cereus was able to translocate from the epithelial (upper) to the dendritic cell compartment (lower). This translocation was partially abrogated by the presence of lactobacilli in the upper compartment. In addition, infection of epithelial cells in the co-culture model, led to an increase in the expression of CD86 by dendritic cells. This effect could not be modified in the presence of lactobacilli. Interestingly, infection of enterocytes with B. cereus triggers production of proinflammatory cytokines by dendritic cells (IL-8, IL-6 and tumour necrosis factor alpha (TNF-α)). The production of TNF-α (a protective cytokine in B. cereus infections) by dendritic cells was increased in the presence of lactobacilli. The present work demonstrates for the first time the effect of L. delbrueckii subsp. lactis CIDCA 133, a potentially probiotic strain, in an in vitro model of B. cereus infection. The presence of the probiotic strain modulates cell response both in infected epithelial and dendritic cells thus suggesting a possible beneficial effect of selected lactobacilli strains on the course of B. cereus infection.

scholarly journals Some Properties of Probiotic Yoghurt Produced for Babies by Adding Fruit Puree, Containing B. infantis, B. bifidum, B. longum, L. paracasei

2021 ◽  
Vol 9 (10) ◽  
pp. 1840-1848
Author(s):  
Didem Sözeri Atik ◽  
Fatma Çoşkun
Keyword(s):  
Bifidobacterium Longum ◽  
Starter Culture ◽  
Control Sample ◽  
Intestinal Flora ◽  
Structural Features ◽  
Lactobacillus Delbrueckii ◽  
Cow Milk ◽  
Probiotic Properties ◽  
Probiotic Yogurt ◽  
Fruit Purée

Probiotic yoghurt with fruit was produced to enrich the intestinal flora of infants and to prevent various ailments in infants when the flora is inadequate. Peach, apple and pear purees (10% and 20% each), cow milk, milk powder, starter culture (combination of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Bifidobacterium infantis, Bifidobacterium bifidum, Bifidobacterium longum and Lactobacillus paracasei) were used in the production of probiotic yogurt for babies. Some properties of yoghurt samples were investigated during fermentation and on the 1st, 7th, 14th and 21st days of storage. After ten hours of fermentation, the lowest pH was observed in samples with apple puree. It has been determined that syneresis increases with increasing concentrations of fruit purees. The water holding capacity was less in yoghurts containing fruit puree compared to control yoghurt and in 20% fruit puree compared to yoghurts containing 10% fruit puree. The number of L. bulgaricus generally increased in all samples during storage. It was determined that the number of S. thermophilus in control sample was higher than other samples during storage. The number of L. paracasei and Bifidobacterium spp. decreased during storage. While the control sample remained probiotic until the 14th day of storage, other samples lost its probiotic properties before the 7th day of storage. Considering that the number of probiotic microorganisms in a probiotic product should be at least 106-107 CFU/g according to FAO, it has been decided that the most suitable fruits for probiotic yogurt with fruit puree are peach and apple, respectively. Considering the structural features, it is more appropriate to use 10% fruit puree, and considering the probiotic feature, it is more appropriate to use 20% fruit puree. Choosing the appropriate packaging and fixing suitable storage conditions will help probiotic microorganisms to preserve their vitality for a long time.

scholarly journals Development of Freeze-Dried Red Dragon Fruit Yoghurt Containing Probiotics

2021 ◽  
Vol 31 (4) ◽  
pp. 14-18
Keyword(s):  
Starter Culture ◽  
Food Product ◽  
Streptococcus Thermophilus ◽  
Bioactive Compound ◽  
Lactobacillus Delbrueckii ◽  
Bioactive Component ◽  
Freeze Dried ◽  
Dragon Fruit ◽  
Long Time ◽  
Viable Bacteria

Yoghurt, a product prepared by fermentation of milk with bacterial cultures consisting of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, has been popular for a long time, however, dehydrated yogurt is still uncommon. Freeze drying is well-known as an effective method to preserve the nutritional and sensory characteristics of the food product compared to other dehydration ways. This study developed a protocol to produce freeze-dried yoghurt fermented by commercial probiotic starter culture containing betacyanin – a bioactive component from red dragon fruit on laboratory scale. The freeze-dried red dragon yoghurt was produced by the following steps: (1) plain yoghurt preparation: Milk with 12% milk dry matte was heated at 95oC for 5 min, cooled down to 42oC, followed by the addition of commercial probiotic bacteria starter, then fermented for 3 hours until the pH reached to 4.6 and the milk coagulated (2) obtained yoghurt was mixed with 30 % red dragon fruit, molding in the tray (3) Freeze at -20oC and freeze-dried (4) packaging to obtain the final product. Betacyanin – well-known as a bioactive compound from red dragon fruit of the obtained products and viable bacteria remained during 30 days storage at room temperature.

scholarly journals Produksi Asam Laktat oleh Lactobacillus delbrueckii subsp. bulgaricus dengan Sumber Karbon Tetes Tebu

2017 ◽  
Vol 9 (1) ◽  
pp. 1-9
Author(s):  
Laita Nurjannah ◽  
Suryani Suryani ◽  
Suminar Setiati Achmadi ◽  
Azmi Azhari
Keyword(s):  
Lactic Acid ◽  
Carbon Source ◽  
High Performance ◽  
Low Cost ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Lactobacillus Delbrueckii ◽  
Food Material ◽  
Cell Biomass ◽  
Lactobacillus Delbrueckii Subsp

Senyawa asam laktat sangat dibutuhkan di dunia industri. Namun produksi dengan menggunakan mikrob masih menggunakan bahan pangan sebagai substratnya. Alternatif substrat untuk produksi asam laktat  sebagai pengganti penggunaan bahan pangan  sangat diperlukan industri. Tetes tebu merupakan salah satu substrat yang kaya akan sumber  karbon yang dapat digunakan sebagai komponen media pertumbuhan bakteri. Ketersediaannya melimpah dan harganya murah. Tujuan penelitian ini adalah tetes tebu dapat digunakan sebagai alternatif  sumber karbon bakteri Lactobacillus delbrueckii subsp. bulgaricus untuk menghasilkan asam laktat. Langkah penelitian ini meliputi hidrolisis dan detoksifikasi tetes tebu, uji kualitatif gula pereduksi tetes tebu, analisis gula total dengan metode fenol sulfat, penentuan kurva pertumbuhan bakteri, produksi dan ekstraksi asam laktat, serta analisis kualitatif asam laktat dengan menggunakan kromatografi cair kinerja tinggi. Hasil penelitian menunjukkan bahwa tetes tebu dapat digunakan sebagai alternatif sumber karbon. Hal ini terbukti bakteri dapat tumbuh dengan baik ketika media diberi 0.5% tetes tebu. Konsentrasi gula total tetes tebu adalah 1090 g/L. Uji gula pereduksi menunjukkan hasil yang positif untuk uji Selliwanof, uji Benedict, dan uji Barfoed. Pertumbuhan optimum L. delbrueckii subsp. bulgaricus terjadi pada suhu 42°C dengan agitasi 150 rpm. Produksi asam laktat dilakukan selama 24 jam. Kadar asam laktat yang dihasilkan sebesar 2.80% dengan biomassa sel kering sebesar 0.002 g/L dan pH media fermentasi sebesar 4.0. Hasil analisis kualitatif kromatografi cair kinerja tinggi juga menunjukkan bahwa produk dari hasil fermentasi adalah asam laktat.Abstract. Lactic acid is needed as an industrial feed. However, by using a microbial production still uses food material as a substrate. Alternative substrates for the production of lactic acid is needed in industry. Molasses are potential substrates due to the richness in carbon. Molasses also widely available and low-cost material. The objective of the research is molasses can be used as a carbon source needed by Lactobacillus delbrueckii subsp. bulgaricus to produce lactic acid. This study consisted of  hydrolysis and detoxification of molasses, analysis qualitative test of reducing sugar from molasses, analysis of total sugar by phenol sulfuric acid, determination of bacterial growth, production and extraction of lactic acid, and analysis of lactic acid using high performance liquid chromatography. The results showed that molasses can be used as an alternative carbon source as indicated by growth of  bacteria when the media were given 0.5% molasses. Concentration of total sugar molasses was 1090 g/L. The reducing sugar test showed positive results for the Selliwanoff, Benedict, and Barfoed tests. The optimum of L. delbrueckii subsp. bulgaricus growth was at temperature of 42° C and 150 rpm of agitation. Production of lactic acid was conducted in 24 hours. The result of lactic acid from the production was 2.80%. The dry cell biomass was 0.002 g/ L at pH of  fermentation media was 4.0. Analysis HPLC also showed that lactic acid was the product of fermentation.

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