Assessment of Probiotic Potential of Lactic Acid Bacteria Isolated from Bottle Gourds (Calabash) of Milk Fermentation of Mbéré, Cameroon

Tchamba Mbiada Mervie Noël ◽  
Bouba Adji Mohammadou ◽  
Nodem Shanang Francky Steve ◽  
Léopold Ngoune Tatsadjieu ◽  
Mbarga Manga Joseph Arsene ◽  

Background and Aim: Lactic acid bacteria (LAB) became a field of interest by scientists in recent years due to their technological and probiotic properties. The aim of this work was to study the technological and probiotic properties of LAB isolated from the bottle gourds (calabashes)of milk fermentation, in Mbéré, Cameroun. Methods: Five different bottle gourds from milk fermentation were collected and used for LAB isolation. These LABs were characterized using conventional cultural method, the technological (such as proteolytic, lipolytic activities) and probiotic properties (including acid and bile salt tolerance, cholesterol assimilation and antioxidant activities) were assessed. Results: From these samples, 30 LABs were isolated and among them, 21 exhibited great lipolytic and proteolytic activities with the maximum values of 18 and 29 mm respectively. In addition, 10 LAB isolates showed interesting antimicrobial activity against pathogens germs tested and good tolerance ability under acid and bile salt stress after 24h of incubation. Cholesterol assimilation and antioxidant tests revealed that isolated BC4 and BC3 have the greatest activity (35 and 39 mm respectively) while, BC4 and BL4 have the greatest antioxidant activity (IC50 = 0,15 and 0,13 respectively). Conclusion: LAB isolated from the bottle gourds (calabashes) of milk fermentation, in Mbéré, Cameroon can be used to develop dairy industry and manage the cardiovascular diseases.

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Guesh Mulaw ◽  
Tesfaye Sisay Tessema ◽  
Diriba Muleta ◽  
Anteneh Tesfaye

Probiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluate in vitro probiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermented Teff injera dough, Ergo, and Kocho products. A total of 90 LAB were isolated, of which 4 (4.44%) isolates showed 45.35–97.11% and 38.40–90.49% survival rates at pH values (2, 2.5, and 3) for 3 and 6 h, in that order. The four acid-tolerant isolates were found tolerant to 0.3% bile salt for 24 h with 91.37 to 97.22% rate of survival. The acid-and-bile salt-tolerant LAB isolates were found inhibiting some food-borne test pathogenic bacteria to varying degrees. All acid-and-bile-tolerant isolates displayed varying sensitivity to different antibiotics. The in vitro adherence to stainless steel plates of the 4 screened probiotic LAB isolates were ranged from 32.75 to 36.30% adhesion rate. The four efficient probiotic LAB isolates that belonged to Lactobacillus species were identified to the strain level using 16S rDNA gene sequence comparisons and, namely, were Lactobacillus plantarum strain CIP 103151, Lactobacillus paracasei subsp. tolerans strain NBRC 15906, Lactobacillus paracasei strain NBRC 15889, and Lactobacillus plantarum strain JCM 1149. The four Lactobacillus strains were found to be potentially useful to produce probiotic products.

2019 ◽  
Guesh Mulaw ◽  
Tesfaye Sisay ◽  
Diriba Muleta ◽  
Anteneh Tesfaye

AbstractProbiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluatein vitroprobiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermentedTeff injeradough,ErgoandKochoproducts. A total of 90 LAB were isolated, of which 4 (4.44%) isolates showed 45.35-97.11% and 38.40-90.49% survival rate at pH values (2, 2.5 and 3) for 3 and 6 h in that order. The four acid tolerant isolates were found tolerant to 0.3% bile salt for 24 h with 91.37 to 97.22% rate of survival. The acid-and-bile salt tolerant LAB isolates were found inhibiting some foodborne test pathogenic bacteria to varying degrees. All acid-and-bile tolerant isolates displayed varying sensitivity to different antibiotics. Thein vitroadherence to stainless steel plates of the 4 screened probiotic LAB isolates were ranged from 32.75 to 36.30% adhesion rate. The four efficient probiotic LAB isolates that belonged toLactobacillusspecies were identified to strain level using 16S rDNA gene sequence comparisons and namely wereLactobacillus plantarumstrain CIP 103151,Lactobacillus paracaseisubsp. tolerans strain NBRC 15906,Lactobacillus paracaseistrain NBRC 15889 andLactobacillus plantarumstrain JCM 1149. The fourLactobacillusstrains were found to have potentially useful to produce probiotic products.

2016 ◽  
Vol 5 (08) ◽  
pp. 4733 ◽  
Milind H. Gajbhiye

Lactic acid bacteria isolated from aerial plant surfaces of pomegranate viz., Lactococcus lactis subsp. cremoris PB6, Lactobacillus brevis PFR77, L. lactis subsp. cremoris PFL9, Enterococcus faecium PB119 and L. lactis subsp. lactis PFL4 were tested for hemolysis, antibiotic susceptibility, gelatinase activity, tolerance to low pH and bile, resistance to digestive enzymes and antibacterial activity against human pathogens. All the isolates were non-hemolytic and non-gelatinolytic. These isolates were sensitive to clinically important antibiotics (amoxyclav, ampicillin, chloramphenicol, doxycycline, erythromycin, gentamycin, methicillin, penicillin G, Rifampicin and tetracycline), whereas resistance was recorded in case of norfloxacin and vancomycin. They could survive for more than 2h at pH 3 and the survival period of PB6, PFR77 and PFL9 was 3 h. Thus, the tolerance level of these LAB isolates was higher than the suggested values which indicate their good tolerance to stomach pH. In case of PB6, PFR77 and PFL9, around 80% of population survived in presence of 0.3% bile for 6 h. Also, they could survive at 1% concentration for 6 h. Thus, these isolates had good bile salt tolerance. All the isolates inhibited the growth of Gram positive and Gram negative bacterial pathogens with greater inhibition zones. PB6, PFR77 and PFL9 showed 60-70% survival in presence of trypsin whereas in presence of pepsin the survival decreased in between 50 and 60%. These isolates also showed good resistance to amylase and lipase. Thus, these LAB may be good candidates in formulation of probiotic preparations.

2019 ◽  
Vol 12 (1) ◽  
pp. 54-69 ◽  
É. Laslo ◽  
É. György ◽  
A. Czikó

Abstract Fermented meat products represent an important segment of our alimentation. Obtaining these products is based on beneficial microorganism activity. In the case of traditional food products, these are commercial starters or autochthonous microflora. Fermentation of raw materials is mainly done by sugar metabolization of lactic acid bacteria (LAB). In addition, these microorganisms can have other beneficial properties too such as probiotic properties, antimicrobial compound production abilities, etc. In order to meet consumer demands, starter cultures are continuously developed to produce high-quality, healthy, and tasty products, thus contributing to guaranteeing microbiological safety and to improving one or more sensory characteristics, technological, nutritional, or health properties of the fermented products. The aim of our research is to determine the technological properties of autochthonous lactic acid bacteria originated from commercial fresh sausages in order to select and use them as potential starter cultures in the meat industry. In our work, we determined the relevant characteristics (such as salt tolerance, proteolytic activity, antimicrobial activity, and antibiotic resistance) of bacteria isolated from 16 fresh sausages. Based on our results, the studied bacterial isolates originated from sausages could be potentially used as autochthonous meat starter cultures.

2014 ◽  
Vol 7 (1) ◽  
pp. 38-43
Eva Hybenová ◽  
Lucia Birošová ◽  
Kristína Nagyová ◽  
Júlia Štofirová ◽  
Nikoleta Šaková ◽  

Abstract The aim of this work was to evaluate presence and properties of lactic acid bacteria in the faeces of 240 volunteers with various nutrition habits (vegetarians versus meat-eaters). Lactic acid bacteria counts in all age groups were nearly 5 or 6 logarithmic orders. Significantly higher amounts were found in women. Subsequently, based on the age and dietary pattern of probands, four samples were selected for isolation of lactic acid bacteria and identification of isolates in order to assign them to bacterial species. About 80 lactic acid bacteria were isolated from the faeces of young (21-30 years) and older (51-60 years) vegetarians and meateaters. The identification of the isolates was based on their morphological and biochemical characteristics. Isolates belong to lactobacilli, bifidobacteria, enterococci and propionibacteria. Surprisingly, bifidobacteria were predominated in older age group. The following probiotic properties were determined: survival at low pH value, and bile salt hydrolase activity. All strains were negative in bile salt hydrolase activity, but their growth was not inhibited in the presence of bile. The results from the study of survival at low pH value showed considerable variability in both dietary groups regardless the age of probands. However, it can be concluded, that bacteria isolated from the samples of older probands were more sensitive to acid pH.

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1519
Elvina Parlindungan ◽  
Gabriele A. Lugli ◽  
Marco Ventura ◽  
Douwe van Sinderen ◽  
Jennifer Mahony

Probiotics are defined as live microorganisms which confer health benefits to the host when administered in adequate amounts. Many lactic acid bacteria (LAB) strains have been classified as probiotics and fermented foods are an excellent source of such LAB. In this study, novel probiotic candidates from two fermented meats (pancetta and prosciutto) were isolated and characterized. LAB populations present in pancetta and prosciutto were evaluated and Lactiplantibacillus plantarum was found to be the dominant species. The antagonistic ability of selected isolates against LAB and non-LAB strains was investigated, in particular, the ability to produce anti-microbial compounds including organic acids and bacteriocins. Probiotic characteristics including antibiotic susceptibility, hydrophobicity and autoaggregation capacity; and ability to withstand simulated gastric juice, bile salt, phenol and NaCl were assessed. Among the characterized strains, L. plantarum 41G isolated from prosciutto was identified as the most robust probiotic candidate compared. Results from this study demonstrate that artisanal fermented meat is a rich source of novel strains with probiotic potential.

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Mehmet Tokatlı ◽  
Gökşen Gülgör ◽  
Simel Bağder Elmacı ◽  
Nurdan Arslankoz İşleyen ◽  
Filiz Özçelik

The suitable properties of potential probiotic lactic acid bacteria (LAB) strains (preselected among 153 strains on the basis of their potential technological properties) isolated from traditional Çubuk pickles were examinedin vitro. For this purpose, these strains (21Lactobacillus plantarum, 11Pediococcus ethanolidurans,and 7Lactobacillus brevis) were tested for the ability to survive at pH 2.5, resistance to bile salts, viability in the presence of pepsin-pancreatin, ability to deconjugate bile salts, cholesterol assimilation, and surface hydrophobicity properties. Most of the properties tested could be assumed to be strain-dependent. However,L. plantarumandL. brevisspecies were found to possess desirable probiotic properties to a greater extent compared toP. ethanolidurans. In contrast toP. ethanoliduransstrains, the testedL. plantarumandL. brevisstrains exhibited bile salt tolerance, albeit to different extent. All tested strains showed less resistance to intestinal conditions than gastric juice environment. Based on the survival under gastrointestinal conditions, 22 of the 39 strains were selected for further characterization. The eight strains having the highest cholesterol assimilation and surface hydrophobicity ratios could be taken as promising probiotic candidates for furtherin vivostudies, because of the strongest variations found among the tested strains with regard to these properties.

Mohammad Shaokat Ali ◽  
Shamima Ahmed ◽  
Md. Forhad Uddin ◽  
Abdul Matin ◽  
Mohammad Sharif Uddin ◽  

Yoghurt is the common fermented dairy product consumed worldwide and it is considered a potential source of probiotic bacteria (Lactobacilli and Lactococci). To assess the in-vitro probiotic properties of lactic acid bacteria, Lactococcus lactis subsp. lactis, Lactobacillus delbrueckii and Lactobacillus plantarum species isolated from yoghurt sold in different local markets of Chittagong region in Bangladesh were examined by morphological characteristics and biochemical tests. In the preliminary test, all isolates were grown well at acidic pH (pH 3-5) while the optimum growth temperature was 37°C and better growth was observed in the presence of 1-8% NaCl concentrations. In addition, the selected isolates were able to survive up to 3% bile salt concentrations while the best tolerance was at 1% bile salt. The strains successfully inhibited the growth of common pathogenic bacteria likely Escherichia coli, Pseudomonas aeruginosa, Salmonella Paratyphi, Staphylococcus aureus and Bacillus subtilis examined by in vitro growth inhibition test. Most of the isolated strains exhibited resistance pattern against ten commonly used antibiotics in foodborne illness in the country. However, the strains in yoghurt sold at Chittagong city have ideal probiotic characteristics and this fermented dairy product could be a potential source of human probiotic bacteria.

Objective: Curd and yogurt are the major source of probiotic consumed by majority of the Indian population and Lactobacillus spp. are the predominant bacterial species in them. The present study was carried out to isolate Lactobacillus spp, from locally available dairy products and assess for the probiotic potential. Methods: The isolated were identified using biochemical assays and assessed for the properties such as Acid tolerance, Bile tolerance and NaCl tolerance. The identified strains were also subjected to antibiotic susceptibility and Antimicrobial activity using standard methodology. Results: A total of ten Lactic acid bacteria were isolated form different sources, belonging to different Lactobacillus species viz. L. acidophilus IAMb-3, L. brevis IAMb-6, L. bulgaricus IAMb-9, L. lactis IAMb-10, L. acidophilus IAMb-11, L. fermentum IAMb-13, L. casei IAMb-14, L. casei IAMb-15, L. plantarum IAMb-16 and L. rhamonsus IAMb-18. These identified strains were able to tolerate pH-3, 0.3% bile salt and upto 5-6% NaCl. Seven out of ten stains had antimicrobial activity against the pathogenic strain used in the study. Conclusion: In the present study the some of the potential probiotic strains have been isolated from local commercial and homemade sources. The isolated strains were capable of tolerating the harsh similar to human gut environment and found antagonistic to gut pathogens, hence can considered as potential probiotics.

2020 ◽  
Vol 2 (1) ◽  
pp. 82

Functional foods are whole, fortified, enriched, or enhanced foods that provide health benefits to humans regularly. Numerous plant foods or physiologically active ingredients derived from plants have been investigated for their role in disease prevention and health. Natural lactic acid fermentation of Idli batter by lactic acid bacteria and yeast makes Indian breakfast as a potential source of probiotic microorganisms. Briefly, the organism was isolated; the predominant isolate was considered on the basis of colony morphology, staining techniques, and biochemical tests. Growth conditions of the organism, such as pH, salt tolerance, bile salt tolerance, heat sensitivity, were studied. Bacopa monnieri (Brahmi juice) was extracted and fermented with predominant isolate as a starter culture. Organoleptic, antioxidant, and antibacterial properties of the fermented product were evaluated. On staining, the predominant isolate was identified as Gram-positive non-spore-forming, non-motile rod shape bacteria. The phenotypic characteristics were further resolved on the basis of growth patterns in pH, salt, bile salt, and heat sensitivity. In conclusion, the study of biological efficacies of fermented extracts of Bacopa monnieri reveals the potent activities in the field of science.

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