scholarly journals Preliminary Studies on Isolation, Bile Tolerance and Antibiogram of Potential Probiotics (Probionts) from Locally Fermented Food Products at Beach Market, Nsukka Metropolis, Enugu State, Nigeria

2019 ◽  
pp. 1-10
Author(s):  
D. P. Berebon ◽  
K. C. Ofokansi ◽  
A. A. Attama ◽  
C. O. Eze ◽  
R. C. Onwusoba ◽  
...  
Keyword(s):  
Bile Salt ◽  
Food Products ◽  
Tolerance Test ◽  
Fermented Food ◽  
Diffusion Method ◽  
Bile Tolerance ◽  
Inhibition Of Growth ◽  
High Level ◽  
De Man ◽  
Lactobacillus Spp

Aims: The study aims to isolate, evaluate bile tolerance and antibiogram studies of potential probiotics (Lactobacillus spp) from locally fermented Food Products (Akamu, Aqua Rafa® Yoghurt, Ogiri, Okpeye) and Kunu at Beach Market, Nsukka. Study Design: A ten - fold serial dilution and spread plate method using De Man, Rogosa and Sharpe (MRS) medium was adopted for isolation of potential Probionts. Place and Duration of Study: Department of Pharmaceutical Microbiology and Biotechnology, Faculty of Pharmaceutical Sciences, University of Nigeria Nsukka, between March - September, 2018. Methodology: Only catalase negative and Gram positive isolates characteristic of lactobacilli were used. Bile tolerance test was performed by monitoring the bacterial growth at different Bile salt concentrations (0.2%, 0.3% and 2%). The antibiogram of the isolates was assessed using the Kirby-Bauer disc diffusion method against commercial antibiotic discs of ampicillin, vancomycin, gentamycin, ciprofloxacin, methicillin and erythromycin. Results: All the 18 screened isolates were tolerant to bile salt at 0.2 % and 0.3 % with inhibition of growth at 2 % bile concentration. All isolates were observed to be resistant to methicillin (100 %) but very sensitive to gentamycin (11%) and ciprofloxacin (22%) respectively. The isolates showed intermediate resistance to other antibiotics: vancomycin (33%), erythromycin (33%) and ampicillin (44%). The decreasing pattern of resistance was thus: methicillin > ampicillin > vancomycin and erythromycin > ciprofloxacin > gentamycin. Isolates from Yoghurt (66.67%) and Ogiri (53.33%) provided most of the resistant isolates. Methicillin would provide best antagonist potential as all the isolates exhibited very high level of resistance (100 %). Conclusion: These results suggest that all the eighteen potential Lactobacillus spp strain show potential for probiotic applications and the locally fermented food products are rich sources of probionts.

scholarly journals In Vitro Evaluation of Probiotic Properties of Indigenous Yeasts Isolated from Nigerian Fermented Food Products

2021 ◽  
pp. 75-85
Author(s):  
I. A. Adesokan ◽  
A. I. Sanni ◽  
S. S. Kanwar
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Large Subunit ◽  
Food Products ◽  
Fermented Food ◽  
Adhesive Property ◽  
Fermented Foods ◽  
Probiotic Properties ◽  
Bile Tolerance ◽  
Acid And Bile Tolerance ◽  
Indigenous Yeast

Probiotics are living microbial food supplements which beneficially affect the host by improving the intestinal microbial balance. Before an organism can be designated as probiotic there are certain criteria that must be fulfilled. These include acid and bile tolerance, antimicrobial activity, ability to co-aggregate, hydrophobicity etc. One hundred and eighty one indigenous yeast isolates recovered from various fermented food products of Nigeria were characterized and grouped using phenotypic methods. Forty two selected yeast isolates were identified using molecular method which involved sequencing of D1 and D2 domain of the large subunit of ribosomal DNA. Then nine indigenous Saccharomyces cerevisiae were evaluated for their probiotic characteristics such as acid and bile tolerance, transit in simulated gastric and intestinal juices, autoaggregation and hydrophobicity. Saccharomyces cerevisiae SC10 was included as a positive control. The S. cerevisiae were able to grow in the presence of acidic medium with pH as low as 2 and 3. In the minimum inhibitory concentration test with 0-1% ox bile, all the S. cerevisiae tested were able to grow. The growth for 3% bile tolerance test ranged from 4.81 to 5.35 log cfu/ml. These isolates were able to survive in simulated gastro-intestinal transit. All the yeast isolates exhibited bile salt deconjugation activity against sodium glycodeoxycholate and were able to grow in the presence of all other bile salts investigated. Autoaggregation ability (an adhesive property) of the indigenous yeast isolates ranged from 89.80% for S. cerevisiae BK19 to 99.91% for S. cerevisiae OB03. The native yeast isolates also exhibited high percentage hydrophobicity, another adhesive property of probiotics. The values obtained ranged from 31.62 to 83.45% for isolates AG23A and OB 17. These observations indicate that the native yeast isolates from Nigerian fermented foods have the potential of being use as probiotics for making functional foods.

scholarly journals Recent Advances in the Production of Exopolysaccharide (EPS) from Lactobacillus spp. and Its Application in the Food Industry: A Review

2021 ◽  
Vol 13 (22) ◽  
pp. 12429
Author(s):  
Amna Bibi ◽  
Yongai Xiong ◽  
Muhammad Shahid Riaz Rajoka ◽  
Hafiza Mahreen Mehwish ◽  
Emanuele Radicetti ◽  
...  
Keyword(s):  
Food Industry ◽  
Developmental Process ◽  
Consumer Preferences ◽  
Starter Culture ◽  
Food Products ◽  
Fermented Food ◽  
Culture Techniques ◽  
Food Applications ◽  
Healthy Activity ◽  
Lactobacillus Spp

Exopolysaccharide (EPS) show remarkable properties in various food applications. In this review paper, EPS composition, structural characterization, biosynthesis pathways, and recent advancements in the context of application of EPS-producing Lactobacillus spp. in different food industries are discussed. Various chemical and physical properties of Lactobacillus EPS, such as the structural, rheological, and shelf-life enhancement of different food products, are mentioned. Moreover, EPSs play a characteristic role in starter culture techniques, yogurt production, immunomodulation, and potential prebiotics. It has been seen that the wastes of fermented and non-fermented products are used as biological food for EPS extraction. The main capabilities of probiotics are the use of EPS for technological properties such as texture and flavor enhancement, juiciness, and water holding capacities of specific food products. For these reasons, EPSs are used in functional and fermented food products to enhance the healthy activity of the human digestive system as well as for the benefit of the food industry to lower product damage and increase consumer demand. Additionally, some pseudocereals such as amaranth and quinoa that produce EPS also play an important role in improving the organoleptic properties of food-grade products. In conclusion, more attention should be given to sustainable extraction techniques of LAB EPS to enhance structural and functional use in the developmental process of food products to meet consumer preferences.

scholarly journals Antibacterial Activity of Bees Gut Lactobacilli against Paenibacillus Larvae In Vitro

2018 ◽  
Vol 2 (1) ◽  
pp. 7-10 ◽  
Author(s):  
Miroslava Kačániová ◽  
Jaroslav Gasper ◽  
Margarita Terentjeva ◽  
Simona Kunová ◽  
Maciej Kluz ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Antimicrobial Activities ◽  
Paenibacillus Larvae ◽  
Diffusion Method ◽  
Bacterial Strains ◽  
De Man ◽  
Lactobacillus Spp

Abstract The aim of this study was to evaluate antimicrobial activity of bees gastrointestinal Lactobacillus spp. of against Paenibacillus larvae. Content of the intestinal tract was cultured for isolation of Lactobacillus spp. Gut homogenates were plated on de Man, Rogosa and Sharpe agar (MRS, Oxoid) plates and incubated for 48-72h at 30°C anaerobically. Then, the identification of isolates with MALDI-TOF MS Biotyper was done. The bacterial strains Lactobacillus gasseri, L. amylovorus, L. kunkeei, L. fructivorans, Paenibacillus larvae were isolated from gut content of bees. The disc diffusion method was used for the determination of antimicrobial activities of the Lactobacillus supernatant against two strains of Paenibacillus larvae. The best antimicrobial activity of Lactobacillus against Paenibacillus larvae from gut was found in L. gasseri supernatant. Lesser degree of antimicrobial activity against P. larvae was found in L. kunkeei supernatant. The strongest antibacterial activity against P. larvae CCM 4438 was found in L. gasseri and L. amylovorus and the least antibacterial activity was found in L. fructivorans.

scholarly journals STUDI VIABILITAS ISOLAT BAKTERI ASAM LAKTAT YANG DIISOLASI DARI ASINAN REBUNG BAMBU TABAH TERHADAP pH RENDAH DAN GARAM EMPEDU

2019 ◽  
Vol 7 (1) ◽  
pp. 1 ◽  
Author(s):  
Nurul Octavia Wasis ◽  
Nyoman Semadi Antara ◽  
Ida Bagus Wayan Gunam
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Bile Salts ◽  
Salt Resistance ◽  
Low Ph ◽  
Fermented Food ◽  
Bamboo Shoot ◽  
Probiotic Lactic Acid Bacteria ◽  
Mrs Broth

Tabah bamboo shoot pickle is one of the fermented food which is the source of lactic acid bacteria.  Lactic acid bacteria (LAB) is beneficial to health because it has the ability as a probiotic. Lactic acid bacteria that have probiotic criteria should have resistance to low pH and bile salts. This study aims to determine isolates of lactic acid bacteria isolated from tabah bamboo shoot pickle resistant to low pH and bile salts (NaDC). Lactic acid bacteria were tested to low pH by using MRS broth that have different pH (pH 2, pH 3, pH 4 and pH 6.2 as a control) incubated at 37ºC for 3 hours. isolates were survive in low pH then continued in bile salt resistance test with 0.3% bile salt concentration for 15 minutes, 30 minutes, 45 minutes, 60 minutes and 24 hours. The results showed that three isolates out of 88 isolates had ability to grow in low pH and in medium supplemented by NaDC 0,3%. The isolates are AR 3057, AR 3101 and AR 6152 which can be used as candidat of  probiotic. Keywords : Tabah bamboo shoot pickle, lactic acid bacteria, probiotic, low pH, bile salt

scholarly journals Development of Antidandruff Shampoo from the Fermented Product of Ocimum sanctum Linn.

Cosmetics ◽  
2018 ◽  
Vol 5 (3) ◽  
pp. 43 ◽  
Author(s):  
Chanun Punyoyai ◽  
Sasithorn Sirilun ◽  
Panuwan Chantawannakul ◽  
Wantida Chaiyana
Keyword(s):  
Antifungal Activity ◽  
Inhibitory Activity ◽  
Total Soluble Protein ◽  
Diffusion Method ◽  
Ocimum Sanctum ◽  
Level Of Satisfaction ◽  
Fermented Product ◽  
Inhibition Zones ◽  
High Level ◽  
High Antifungal Activity

This study aimed to investigate Malassezia furfur inhibitory activity of the fermented product from Ocimum sanctum and develop an antidandruff shampoo. The fermented product was obtained by the fermentation process of the aerial part of O. sanctum. Total soluble protein was detected in the fermented product with the amount of 65.32 ± 0.14 mg/100 mL, whereas there was no organic acid. The inhibitory activity against four strains of M. furfur (No. 133, 656, 6000, and 7966) of the fermented product and shampoos containing the fermented product were investigated by broth dilution and agar diffusion method, respectively. The fermented product possessed high antifungal activity with the minimum inhibitory concentrations for 50% (MIC50) of M. furfur 133, 656, 6000, and 7966 of 0.125, 0.25, 0.125, and 0.125 mg/mL, respectively. Interestingly, the antifungal activity against M. furfur 656 was comparable to that of ketoconazole. Shampoo formulation C, which was the best formulation in terms of characteristics and stability, obtained a high level of satisfaction scores in terms of hair smoothness, hair shine, ease in combing, frizz reduction, and triboelectric reduction while brushing. Additionally, the shampoo containing 2% (w/w) of the fermented product of O. sanctum also possessed inhibitory activity against M. furfur 133, 656, 6000, and 7966 with inhibition zones of 13.2 ± 1.6, 12.8 ± 1.1, 18.7 ± 0.3, and 17.0 ± 1.1 mm respectively. Therefore, this shampoo was suggested for use as an antidandruff shampoo.

scholarly journals The frequency of resistance to antibiotics of most frequently isolated bacteria from blood cultures during the period 1997-2002

2004 ◽  
Vol 61 (4) ◽  
pp. 391-397
Author(s):  
Veljko Mirovic ◽  
Branka Tomanovic ◽  
Sonja Konstantinovic
Keyword(s):  
Clinical Laboratory ◽  
Blood Cultures ◽  
Diffusion Method ◽  
National Committee ◽  
Disk Diffusion Method ◽  
Beta Lactamases ◽  
Resistance To Antibiotics ◽  
Extended Spectrum Beta Lactamases ◽  
High Level

The aim of this study was to determine the frequency of resistance to antibiotics of the most frequently isolated bacteria from blood cultures of hospitalized patients during the period 1997-2002. The resistance to antibiotics was determined by disk diffusion method according to National Committee for Clinical Laboratory Standards procedures. The majority of staphylococci isolates were resistant to methicillin, and the proportion of methicillin-resistant Staphylococcus aureus was stable (76.8-81.6%), during the follow-up period. None of the staphylococci isolates were resistant to vancomycin, but there was a very high incidence of high-level resistance of enterococci to aminoglycosides (47.2-72.2%). In 1998, only one strain among enterococci was resistant to vancomycin (Enterococcus faecium, VanA fenotype). Enterococcus spp isolates expressed variable frequency of resistance to ampicillin (15-40.1%) during the follow-up period. Among Enterobacteriaceae there were no isolates resistant to imipenem, but dramatic increase of the resistance to ceftriaxone was found from 35.9% in 1997 to 95.9% in 2002 (p<0.001). Extended spectrum beta-lactamases production was found in all the species of enterobacteria isolates. Resistance to imipenem was observed in Acinetobacter spp isolates in 2002 for the first time. Pseudomonas spp isolates expressed high and very variable resistance to all antibiotics tested during the follow-up period.

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