Lactobacillus curvatus from fermented sausages as new probiotic functional foods

Petrović, Tanja; Ilić, Predrag; Grujović, Mirjana Ž.; Mladenović, Katarina G.; Kocić‐Tanackov, Sunčica; Čomić, Ljiljana R.

doi:10.1590/fst.17121

Cited by 2 publications

(1 citation statement)

References 47 publications

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“…In this line, Tanja Zugic Petrović et al ( 2021) also reported that their LABs isolated from fermented sausages showed high sensitivity to most antibiotics such as penicillin, amoxicillin, tetracycline, and erythromycin. Their examined isolates showed a significant inhibitory property against a broad range of pathogens and good tolerance at low pH in the simulated stomach and intestine conditions, making them good candidate as probiotic functional food (Petrović et al, 2021). In our study, I was found that of all seven LAB isolates, four LABs A, C, H and D were sensitive to simulated intestinal conditions, two LABs E and G showed a decreased viability less than 100 after 2 hours in simulated intestinal conditions, and finally LAB B presented relative resistance to low pH condition in comparison to other ones.…”

Section: Discussionmentioning

confidence: 99%

Identification of lactobacilli from milk enzymatic clots and evaluation of their probiotic and antimicrobial properties

et al. 2022

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The aim of this study was to investigate the probiotic characteristics profile of the isolated lactic acid bacteria (LAB) isolated from cow milk enzymatic clots. Some criteria for probiotic potential such as fermentation profile, acid and bile tolerance, bile salt hydrolysis, antimicrobial activities, lactic acid and bacteriocin production assay, acidification and coagulation, and hemolytic properties were examined. 16S rDNA-based method was applied to confirm the identity of the isolated LABs. LAB E showed the highest resistance to acidic environments. In bile conditions, the number of LAB B and D colonies was also significantly reduced from about 10 7 to 10 2 after 1 hour and to less than 100 after 2 and 4 hours. None of the strains showed sensitivity against fungal and microbes except Escherichia coli. This study showed that LABs B, E, and G isolated from cow milk enzymatic clots presented good properties to consider as probiotics and to use for the production of probiotic dairies.

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Section: Discussionmentioning

confidence: 99%