Evaluation of probiotic potential of lactic acid bacteria isolated from traditional fermented milks byin vitrostudy

2015 ◽  
Vol 4 (1and2) ◽  
pp. 61
Author(s):  
Mittal Kathiriya ◽  
V Sreeja ◽  
Subrota Hati ◽  
Jashbhai B Prajapati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Probiotic Potential

Isolation of Lactic Acid Bacteria with Probiotic Potential from Camel Milk

2008 ◽  
Vol 3 (4) ◽  
pp. 194-199 ◽  
Author(s):  
A. Yateem ◽  
M.T. Balba ◽  
T. Al-Surraya ◽  
B. Al-Mutairi ◽  
R. Al-Daher
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Camel Milk ◽  
Probiotic Potential

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 Inhibition of Nitric Oxide Production, Oxidative Stress Prevention, and Probiotic Activity of Lactic Acid Bacteria Isolated from the Human Vagina and Fermented Food

2019 ◽  
Vol 7 (4) ◽  
pp. 109 ◽  
Author(s):  
Chang-Ho Kang ◽  
Seul Hwa Han ◽  
Jin-Seong Kim ◽  
YongGyeong Kim ◽  
Yulah Jeong ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Nitric Oxide ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Radical Scavenging ◽  
Fermented Food ◽  
Nitric Oxide Production ◽  
Oxide Production ◽  
Probiotic Potential ◽  
Culture Filtrates

In this study, lactic acid bacteria (LAB) with antioxidative and probiotic activities were isolated from the vaginas of Korean women and from fermented food. Among 34 isolated LAB strains, four strains (MG4221, MG4231, MG4261, and MG4270) exhibited inhibitory activity against nitric oxide production. The MG4221 and MG4270 strains were identified as Lactobacillus plantarum, and MG4231 and MG4261 were identified as Lactobacillus fermentum. These strains were able to tolerate pepsin and pancreatin, which is required for probiotic potential. The antioxidant effects of culture filtrates obtained from selected strains included 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging capacity. Most of the culture filtrates had effective DPPH scavenging activity.In conclusion, the selected strains have significant activities and are potentially applicable to the development of functional foods. These strains might also contribute to the prevention and control of several diseases associated with oxidative stress, when used as functional probiotics.

scholarly journals Characterisation and probiotic potential of lactic acid bacteria isolated from Iranian traditional yogurts

2017 ◽  
Vol 16 (2) ◽  
pp. 185-188 ◽  
Author(s):  
Mohammad Kazem Sharifi Yazdi ◽  
Abolfazl Davoodabadi ◽  
Hamid Reza Khesht Zarin ◽  
Maryam Tajabadi Ebrahimi ◽  
Mohammad Mehdi Soltan Dallal
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Probiotic Potential

Lactic acid bacteria isolated from yak milk show probiotic potential

2017 ◽  
Vol 101 (20) ◽  
pp. 7635-7652 ◽  
Author(s):  
Manpreet Kaur ◽  
Harjodh Singh ◽  
Manoj Jangra ◽  
Lakhwinder Kaur ◽  
Pallavi Jaswal ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Yak Milk ◽  
Probiotic Potential

scholarly journals The probiotic potential of lactic acid bacteria (LAB) isolated from naniura (a traditional Batak food)

2021 ◽  
pp. 68-74
Author(s):  
Mato Hang
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhi ◽  
The Body ◽  
Heating Process ◽  
Literature Study ◽  
E Coli ◽  
Probiotic Potential ◽  
Positive Effect

Naniura is a traditional Batak food that is made without going through a heating process, but is made through a fermentation process using acid and salt. The use of acid and salt acts as a preservative because it can inhibit the growth of pathogenic microbes and spoilage microbes. In addition, naniura fermentation has the potential to be a growth medium for lactic acid bacteria, most of which strains can act as probiotics. However, the potential for probiotic naniura is still rarely studied and studied, so this review article is made to examine the potential for probiotic naniura and the health effects that can be obtained. The writing of this journal uses the literature study method, namely by collecting information from various scientific sources. Several studies have shown that naniura contains lactic acid bacteria that can act as broad-spectrum antimicrobials and can specifically inhibit the growth of Salmonella typhi, Bacillus cereus, Clostridium botulinum, E. coli and S. aureus. Consuming probiotic foods can have a positive effect on health, including improving the quality of the digestive tract, increasing the immune system in the body and degrading lactose so that it can be used for lactose intolerant sufferers.

Sign in / Sign up

Export Citation Format

Share Document