Characterization and evaluation of probiotic potential in vitro and in situ of Lacticaseibacillus paracasei isolated from tenate cheese

The objectives of this investigation were a) to isolate bacteria from different foods (dairy products, fruits, and vegetables) and evaluate their probiotic potential and b) to select, identify, and characterize the strain with the highest probiotic potential. From 14 food samples, a total of 117 strains were isolated; however, only 42 (T1 to T42) showed the morphology (gram-positive, coco, and bacillar form) and were catalase- and oxidase-negative to be considered as a presumptive lactic acid bacteria (LAB). The antagonistic activity of the 42 strains was evaluated on Escherichia coli (O157:H7E09), Listeria monocytogenes (ATCC 19115), Staphylococcus aureus (ATCC 25923), and Salmonella enterica serotype Typhimurium (ATCC 14028). The strains with the highest antagonistic activity were nine isolates from the following: pulque (T1), sprouted beans (T26), ranchero cheese (T30, T31, T32, T33, T35, T36), and tenate cheese (T40) with inhibition zones from 17.0 ± 1.2 to 19.3 ± 2.8 mm. Based on the antagonistic activity against pathogenic bacteria and resistance to low pH and bile salts, strain T40 exhibited the highest probiotic potential. Using the 16S rRNA technique, strain T40 was identified as Lacticaseibacillus paracasei (the previous taxonomic nomenclature was Lactobacillus paracasei , prior to the nomenclature change in April 2020); this strain presented no resistance to ampicillin, gentamicin, erythromycin, and tetracycline. The antagonistic activity was evaluated in situ (fresh cheese) against pathogenic bacteria, evidencing the probiotic potential of L. paracasei . Finally, Lacticaseibacillus paracasei isolated from tenate cheese showed characteristics as a probiotic microorganism and high potential in food technology.

Oral probiotic activities and biosafety of Lactobacillus gasseri HHuMIN D

Background Lactobacillus spp. have been researched worldwide and are used in probiotics, but due to difficulties with laboratory cultivation of and experimentation on oral microorganisms, there are few reports of Lactobacillus spp. being isolated from the oral cavity and tested against oral pathogens. This research sought to isolate and determine the safety and inhibitory capabilities of a Lactobacillus culture taken from the human body. Results One organism was isolated, named “L. gasseri HHuMIN D”, and evaluated for safety. A 5% dilution of L. gasseri HHuMIN D culture supernatant exhibited 88.8% inhibition against halitosis-producing anaerobic microorganisms and the organism itself exhibited powerful inhibitory effects on the growth of 11 oral bacteria. Hydrogen peroxide production reached 802 μmol/L after 12 h and gradually diminished until 24 h, it efficiently aggregated with P. catoniae and S. sanguinis, and it completely suppressed S. mutans-manufactured artificial dental plaque. L. gasseri HHuMIN D’s KB cell adhesion capacity was 4.41 cells per cell, and the cell adhesion of F. nucleatum and S. mutans diminished strongly in protection and displacement assays. Conclusion These results suggest that L. gasseri HHuMIN D is a safe, bioactive, lactobacterial food ingredient, starter culture, and/or probiotic microorganism for human oral health.

Enkapsulasi Probiotik Lactobacillus sp.Menggunakan Dua Tahap Proses

The Lactobacillus sp. a probiotic microorganism that can’t to survive gastric acidity and the concentration of bile salts in the gastrointestinal tract. Probiotic encapsulation is one of the methods to protect probiotic during processing process, storage, and from acidic solutions in the gastrointestinal tract. The research was to know that viability was encrypted with an alginat matrix and we were against testing in simulated stomach acid. In this research, the encapsulation process was conducted by mixing Lactobacillus sp. with Na-Alginate to form a suspension as encapsulation material. The microcapsules formed were coated with chitosan with concentrations i.e., 1.2%; 1.6%; and 2%. Lactobacillus sp. encapsulated chitosan matrix was tested for its viability in gastric fluid simulation (0,2% NaCl pH 1,2 and 3) for 1 minute, 60 minutes and 120 minutes using the TPC method (Total Plate Count). After the viability test, Lactobacillus sp. encapsulated with 2% chitosan could maintain the viability lactobacillus sp with the number of colony was of 7,41 log Cfu/gram in the simulation of gastric acid fluid pH 3 for 120 minutes, and 4,78 log Cfu/gram in the simulation gastric acid fluid pH 1,2 with duration 120 minutes.

Antimicrobial Property of Probiotics

There is an expanding request from customers for regular antimicrobial substances that can be utilised for food safeguarding and replace the synthetic food additive. The antimicrobial development of precisely critical lactic acid microorganisms as starter cultures and various probiotics microorganisms is the guideline subject of an audit. The probiotics produce metabolites, for example, natural acids (lactic and acetic acid), hydrogen peroxide, ethanol, diacetyl, acetaldehyde, acetone, carbon dioxide, reuterin, reutericyclin, and bacteriocins, etc. The capability of utilising metabolite bacteriocin obtained from lactic acid bacteria, fundamentally utilised as bio preservatives, serves as an antimicrobial methodology for persistently expanding issues with antimicrobial obstruction. The probiotic microorganism is a useful field for the development of recombinant probiotics with antimicrobial properties. These offer the most encouraging process against the pathogen.

SCIENTIFIC AND PRACTICAL JUSTIFICATION AND ASPECTS OF METABOLIC PROBIOTICS USE IN MICROBIOCENOSIS CORRECTION

The article presents the results of research on the development of a biologically active supplement based on probiotic microorganism B. bifidum and its metabolites, for the correction of microbiocenosis of the gastrointestinal tract in piglets. The aim of the research is to study the aspects of cultivation of b. Bifidum on grain culture media, to determine the effect of probiotic producer and its metabolites on the formation of microbiocenosis of gastrointestinal tract in piglets. The research was carried out in the laboratory of “Agrobiotechnologies” of the Kursk Federal Research Center. Sprouted (PP) and non-sprouted (P) wheat grains of the “Bezostnaya-100”variety were used as the basis of nutrient media for obtaining culture of B. bifidum strain No. 1. Scientific and economic experience was carried out in the conditions of pig complex of OOO “Nadezhda”. Kursk region, Sudzhansky district. It was found that in the medium based on sprouted wheat (PP), the number of B. bifidum was higher by 21.16 % and the content of proteinogenic amino acids prevailed by 28.3 %, the pH of the medium decreased to 3 %, with respect to non-sprouted grain. In experimental studies on animals, it was revealed that the suspension of B. bifidum,in the control group, 44.28% of the microflora found in feces were staphylococci, 2.57% of other microorganisms included conditionally pathogenic microflora, and lacto-and bifidumbacteria occupied only 53.14 %. More marked antagonistic effect was shown by B. bifidum in the medium based on sprouted wheat, the number of bifidobacteria in the feces of piglets was 80.73 %, and their number in comparison with the first group and the control was higher by 13.9% and 91.7%, respectively.

Immunomodulatory effect of Bacillus toyonensis BCT-7112 supplementation in puppies vaccinated against canine parvovirus

ABSTRACT: Bacillus toyonensis is a probiotic microorganism that for decades has been used in animal nutrition around the world. The objective of this work was to evaluate the immunomodulatory effect of oral B. toyonensis supplementation in dogs vaccinated against canine parvovirus. Puppies were randomly selected and divided in two groups, one received B. toyonensis at a concentration of 2x108 viable spores per day and another group without supplementation was left as control. The puppies were vaccinated against canine parvovirus type 2. B. toyonensis supplementation was efficient in stimulating specific IgG for parvovirus with titers of 2, 3, and 2.5-fold higher than controls at 7, 21, and 35 pos-vaccination days respectively. Peripheral blood mononuclear cells (PBMCs) from dogs were cultured and stimulated with B. toyonensis DNA, vegetative cell and spores. The mRNA transcription of cytokines IL-4, IL-17, and IFN-γ up modulated by the stimuli. Thus, we conclude in this study that B. toyonensis supplementation may amplify the vaccine immune response against canine parvovirus.