Antimicrobial Action of isolated Probiotic Lactobacillus plantarum from Different Fermented Dairy Products from Trabzon City

2020 ◽  
Vol 13 (5) ◽  
pp. 2445
Author(s):  
Samanje. Jaleel ◽  
Ali Osman Kiliç
Keyword(s):  
Lactobacillus Plantarum ◽  
Dairy Products ◽  
Antimicrobial Action ◽  
Probiotic Lactobacillus ◽  
Fermented Dairy Products ◽  
Fermented Dairy

scholarly journals USING PROBIOTICS AND INULIN TO PROLONG FERMINTED DAIRY PRODUCTS SHELEF LIFE

2017 ◽  
Vol 48 (2) ◽  
Author(s):  
Khaleel & Thaer
Keyword(s):  
Lactobacillus Plantarum ◽  
Dairy Products ◽  
Probiotic Bacteria ◽  
Total Solids ◽  
Titrable Acidity ◽  
Ph Values ◽  
Fermented Dairy Products ◽  
Skimmed Milk ◽  
Fermented Dairy ◽  
Fermented Products

The fermented dairy products were prepared using, four different probiotic bacteria, Lactobacillus plantarum, Lb. rhamnosus, Lb. reutri and Lb. acidophilus individually. The fermented products were prepared using skimmed milk with the addition of 0, 1 and 2% inulin. The results showed that,  the fat percentages were 0.14-0.18%, titrable acidity 0.69-0.89%, pH values 4.63- 4.84, total solids 11.95-13.85 and the protein percentages were 3.91-4.26% .The results showed that there were variation in the viable counts of probiotic bacteria according to the added percentage of inulin.  It was found that the logarithmic viable counts for Lb. plantarum were 10.86, 12.41 and 13.91 when 0, 1 and 2% inulin was added respectively, while these counts were;  10.61, 12.30, 13.75, 9.97, 11.94, 13.75, 9.72, 10.10 and 11.20 cfu/g for Lb. rhamnosus, Lb. reutri and Lb. acidophilus, respectively. The decreased in logarithmic cycle was by 1.41-1.87 of viable counts (after 10 weeks at 5c) between the treatments of 0% inulin and those which is supported by probiotics addition.  At the same conditions, the treatments with 1% inulin shawed 1.5 logarithmic cycle reduction in  Lb. rhamnosus, Lb. reutri and Lb. acidophilus ,and 0.78 logarithmic cycle when Lb. planetarium were used. By using 2% inulin the logarithmic cycle decreased were one cycle for Lb. rhamrnosus, Lb. reutri and Lb. acidophilus while it was 0.33 cycle for Lb. planetarium at the same conditions.

Characterization and transcriptomic basis of biofilm formation by Lactobacillus plantarum J26 isolated from traditional fermented dairy products

LWT ◽  
2020 ◽  
Vol 125 ◽  
pp. 109333 ◽  
Author(s):  
Linlin Sun ◽  
Yu Zhang ◽  
Xiaojie Guo ◽  
Lidong Zhang ◽  
Wei Zhang ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Biofilm Formation ◽  
Dairy Products ◽  
Fermented Dairy Products ◽  
Fermented Dairy

scholarly journals Probiotic Lactobacilli in Fermented Dairy Products: Selective Detection, Enumeration and Identification Scheme

2021 ◽  
Author(s):  
Nasim Farahmand ◽  
Labia Irene Ouoba ◽  
Shahram Naghizadeh Raeesi ◽  
Jane P Sutherland ◽  
Hamid B. Ghoddusi
Keyword(s):  
Dairy Products ◽  
Colony Forming Units ◽  
Probiotic Lactobacillus ◽  
Fermented Dairy Products ◽  
Band Profile ◽  
Probiotic Lactobacilli ◽  
The Right ◽  
Fermented Dairy ◽  
Lactobacillus Spp ◽  
Selection Of

A selection of 36 commercial probiotic fermented dairy products from UK and Europe markets were evaluated for the numbers, types and viability of Lactobacillus strains against the stated information on their packages. A comparative study was carried out on selectivity of MRS-Clindamycin, MRS-Sorbitol and MRS-IM Maltose, to select the right medium for enumeration of probiotic Lactobacillus. Based on selectivity of medium for recovery of the targeted lactobacilli and also simplicity of preparation, MRS-Clindamycin was chosen as the best medium for enumeration of probiotic Lactobacillus in fermented milks. The results of enumeration of lactobacilli showed that 22 out of a total 36 tested products contained more than 106 colony forming units/g at the end of their shelf- life, which comply with the recommended minimum therapeutic level for probiotics. Rep-PCR using primer GTG-5 was applied for initial discrimination of isolated strains, and isolates, which presented different band profile, were placed in different groups. The isolated Lactobacillus spp. were identified mainly as Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus paracasei by analysis of partial sequences of the 16S ribosomal RNA and rpoA genes. In conclusion, it is unknown to recommend the adequate number of probiotic bacteria to be consumed to ensure the beneficial properties.

scholarly journals Probiotic Lactobacilli in Fermented Dairy Products: Selective Detection, Enumeration and Identification Scheme

2021 ◽  
Vol 9 (8) ◽  
pp. 1600
Author(s):  
Nasim Farahmand ◽  
Labia I. I. Ouoba ◽  
Shahram Naghizadeh Raeisi ◽  
Jane Sutherland ◽  
Hamid B. Ghoddusi
Keyword(s):  
Dairy Products ◽  
Colony Forming Units ◽  
Probiotic Lactobacillus ◽  
Fermented Dairy Products ◽  
Band Profile ◽  
Probiotic Lactobacilli ◽  
The Right ◽  
Fermented Dairy ◽  
Lactobacillus Spp ◽  
Selection Of

A selection of 36 commercial probiotic fermented dairy products from UK and Europe markets were evaluated for the numbers, types, and viability of Lactobacillus strains against the stated information on their packages. A comparative study was carried out on selectivity of MRS-Clindamycin, MRS-Sorbitol, and MRS-IM Maltose, to select the right medium for enumeration of probiotic Lactobacillus. Based on selectivity of medium for recovery of the targeted lactobacilli, and also simplicity of preparation, MRS-Clindamycin was chosen as the best medium for enumeration of probiotic Lactobacillus in fermented milks. The results of enumeration of lactobacilli showed that 22 out of a total 36 tested products contained more than 106 colony-forming units/g at the end of their shelf life, which comply with the recommended minimum therapeutic level for probiotics. Rep-PCR using primer GTG-5 was applied for initial discrimination of isolated strains, and isolates, which presented different band profile, were placed in different groups. The isolated Lactobacillus spp. were identified mainly as Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus paracasei by analysis of partial sequences of the 16S ribosomal RNA and rpoA genes.

scholarly journals Effect of probiotic fermented dairy products on incidence of respiratory tract infections: a systematic review and meta-analysis of randomized clinical trials

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Kamil Rashidi ◽  
Bahman Razi ◽  
Mina Darand ◽  
Azadeh Dehghani ◽  
Parisa Janmohammadi ◽  
...  
Keyword(s):  
Respiratory Tract ◽  
Protective Effect ◽  
Dairy Products ◽  
Respiratory Tract Infections ◽  
Randomized Clinical Trials ◽  
Meta Analysis ◽  
Total Sample ◽  
Fermented Dairy Products ◽  
Tract Infections ◽  
Fermented Dairy

Abstract Background Previous studies have suggested that the consumption of probiotic fermented dairy products (PFDP) may have a protective effect on respiratory tract infections (RTIs). However, the results of studies are inconclusive. We aimed to systematically investigate the effect of PFDP on RTIs by performing a meta-analysis of randomized controlled trials (RCTs). Methods PubMed and Scopus databases were systematically searched up to October 2020 to identify eligible RCTs. Meta-analysis outcomes were risk of incidence of upper (URTIs ) and lower (LRTIs ) respiratory tract infections. A random-effects model was used to pool the relative risks (RR) and corresponding 95 % confidence intervals (CI) for outcomes following conception of PFDP. Results A total of 22 RCTs, with a total sample size of 10,190 participants, were included in this meta-analysis. Compared with placebo, consumption of PFDP had a significant protective effect against RTIs in the overall analysis (RR = 0.81, 95 %CI: 0.74 to 0.89) and in children (RR = 0.82, 95 %CI: 0.73 to 0.93), adults (RR = 0.81, 95 %CI: 0.66 to 1.00), and elderly population (RR = 0.78, 95 %CI: 0.61 to 0.98). The significant decreased risk of RTIs was also observed for URTIs (RR = 0.83, 95 %CI: 0.73 to 0.93), while, this effect was marginal for LRTIs (RR = 0.78, 95 %CI: 0.60 to 1.01, P = 0.06). The disease-specific analysis showed that PFDP have a protective effect on pneumonia (RR = 0.76, 95 %CI: 0.61 to 0.95) and common cold (RR = 0.68, 95 %CI: 0.49 to 0.96). Conclusions Consumption of PFDP is a potential dietary approach for the prevention of RTIs.

Identification of L. casei and L. rhamnosus in the dairy products using Real-Time PCR assay

2015 ◽  
Vol 4 (5) ◽  
pp. 222-225
Author(s):  
K. G. Li ◽  
G. P. Pogossian ◽  
A. K. Moldagulova ◽  
E. E. Bekenova ◽  
A. Abdikadirova ◽  
...  
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Dairy Products ◽  
Production Control ◽  
High Efficiency ◽  
High Specificity ◽  
Industrial Test ◽  
Fermented Dairy Products ◽  
Species Specific ◽  
Fermented Dairy

  Lactobacilli are essential and important biological objects used in food pro-duction and medicine. One of the sufficient problems is fast, reliable and highly specific identification of lactobacilli in the scientific research and cur-rent production control. We represent two species-specific real-time PCR in the present study to discriminate L. rhamnosus and L. casei basing on the unique peptidoglycan-hydrolase genes p40 and p75 respectively. PCR pri-mers and probes were designed to provide high specificity discrimination via high temperature of PCR annealing stage. High efficiency of the reactions is provided by the size of amplified DNA fragments minimization. Reliable re-producibility of the target sequences amplification and fluorescence detec-tion provide a basis for the future creation of industrial test-systems for op-erational control in the production of fermented dairy products.

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