Antagonistic Effects on Enteropathogens and Plasmid Analysis of Lactobacilli Isolated from Fermented Dairy Products

Osuntoki, Akinniyi Adediran; Ejide, O.R.; Omonigbehin, Emmanuel A.

doi:10.3923/biotech.2008.311.316

Cited by 20 publications

(19 citation statements)

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“…The isolated Lactobacillus spp. can tolerate a wide range of pH (1)(2)(3)(4)(5)(6)(7)(8)(9) and grow well at acidic pH (1)(2)(3)(4)(5). NaCl is an inhibitory substance which may inhibit growth of certain types of bacteria and probiotic organisms have to withstand high salt concentration in human gut [18].…”

Section: Isolate-y 1 Isolate -Y 2 Isolate-y 3 Isolate-ymentioning

confidence: 99%

“…Increased antibiotic usage is a key factor in the emergence of antibiotic resistant pathogens. Thus there is an urgent need to develop alternatives to antibiotics [4]. Probiotics such as Lactobacillus spp.…”

Section: Introductionmentioning

confidence: 99%

“…Lactic acid bacteria including Lactobacillus spp. are gaining increasing interests worldwide to be used in the prevention, control and treatment of diseases and health maintenance [4]. To confer health benefits, probiotics must overcome physical & chemical barriers such as acid & bile in the small intestine [9].…”

Section: Introductionmentioning

confidence: 99%

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Screening of Lactobacillus spp. from Buffalo Yoghurt for Probiotic and Antibacterial Activity

Chowdhury¹,

Hossain²,

Mostazir³

et al. 2012

J Bacteriol Parasitol

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Since the beneficial effects of viable probiotic bacteria as dietary supplements have gained huge research interest, Lactobacillus spp. with probiotic characteristics are widely used to prepare fermented dairy products such as yoghurts, milk-shakes etc. In this study, eight (08) homemade yoghurt samples were collected from different regions in the country for isolation of probiotic Lactobacillus spp. Among the samples, four (04) isolates were identified as Lactobacillus plantarum based on their growth and biochemical characteristics. The Isolates were resistant to NaCl (1-9%) and bilesalt (0.05-0.3%) and showed good growth in the acidic condition, while maximum growth was observed at pH around 6.0. The isolates were examined for their antibacterial activity against nine (09) different test pathogens and found all pathogens are inhibited their growth to some extent but maximum zone of inhibition was observed against Bacillus cereus (53.20 mm) and minimum was against Staphylococcus aureus (19 mm) after 72 hour incubation. The results of the present study indicate that, homemade yoghurts in Bangladesh are potential source of probiotic Lactobacillus spp. Further extensive research on isolation and characterization of probiotic organisms from local fermented foods and their growth optimization might be required for development of probiotic enriched food supplements in our country.

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Section: Isolate-y 1 Isolate -Y 2 Isolate-y 3 Isolate-ymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Screening of Lactobacillus spp. from Buffalo Yoghurt for Probiotic and Antibacterial Activity

Chowdhury¹,

Hossain²,

Mostazir³

et al. 2012

J Bacteriol Parasitol

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“…Lactobacillus plantarum and Lactobacillus paracasei were isolated from Sudanese fermented camel's milk product Garris [22]. LAB belonging to Lactobacilli and Pediococcus were also isolated from borde an Ethopian cereal beverage [1] and from Nigerian fermented dairy products wara, nunu and unpasteurized yogurts [17]. This is the first study wherein 25 LAB strains were isolated from traditional South Indian fermented foods Kallappam batter, Koozh and Mor Kuzhambhu.…”

Section: Discussionmentioning

confidence: 99%

Isolation, Characterization and Identification of a Potential Probiont from South Indian Fermented Foods (Kallappam, Koozh and Mor Kuzhambu) and Its Use as Biopreservative

Kumar

Varman

Kanmani

et al. 2010

Probiotics & Antimicro. Prot.

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Twenty-five strains of lactic acid bacteria (LAB) isolated from South Indian traditional fermented foods Kallappam batter, Koozh and Mor Kuzhambu. Further 6 strains were selected based on their antimicrobial activity. They were identified according to morphological, biochemical and physiological criteria. Identification by 16S rDNA sequence homology of the isolates revealed the presence of Weissella paramesenteroides, Lactobacillus plantarum and Lactobacillus fermentum. Lactobacillus plantarum AS1 showed maximum antimicrobial activity among 6 strains and this strain was chosen for biopreservation. When male Albino Wistar rats were fed with L. plantarum AS1 (approx. 10(9) cells/mL for a month), there was no sign of any illness and they were on par with control rats in terms of weight gain/week. In the L. plantarum AS1-treated group, there was reduction in the populations of indigenous microflora of coliforms, yeast and molds; however, the lactobacilli population increased comparatively. L. plantarum AS1 was able to retain its normal growth in the presence of increasing concentration of bile salt in the MRS and it also tolerated the artificial gastric juice simulating the condition inside the stomach where it was viable for 24 h with bacterial count of 6.079 logCFU/mL. L. plantarum AS1 reduced the cholesterol in the MRS broth by 57.3%. Hence, all these properties established it as an effective probiont. L. plantarum AS1 found to be an effective biopreservative in cheese, where it decreased the population of Salmonella typhi by 2.95 log cycles.

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“…are drawing a worldwide interests significantly in worldwide due to its applied beneficiary effects in the prevention, control and treatment of diseases and health maintenance (Osuntoki et al, 2008). Now, Lactobacillus spp.…”

Section: Introductionmentioning

confidence: 99%

Screening of Lactobacillus spp. from raw goat milk showing probiotic activities against pathogenic bacteria

Bhuiyan¹,

Shill²,

Islam³

et al. 2017

Afr. J. Microbiol. Res.

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This research work was executed to isolate potential Lactobacillus spp. from local raw goat milk samples for their antimicrobial activities against different human intestinal pathogens. Isolation of such bacteria was carried out by Man Rogosa Sharpe (MRS) agar media. Identification of the isolated strain was conducted according to the morphological and biochemical tests. Furthermore, growth optimization and their antimicrobial activity also studied against the pathogenic bacteria (Escherichia coli ATCC 25921, Pseudomonas aeruginosa ATCC 9027, Vibrio cholera ATCC 14035 and Salmonella enteric ATCC 14028). A total of 23 isolates were obtained from the raw goat milk samples, among them four isolates were selected on the basis of their antimicrobial activities against pathogenic bacteria. The Lactobacillus spp. showed better growth in 6.5 to 7.5 pH range and temperature range was 35 to 40°C. Thus it can be said that the goat milk provides a natural dwelling place for Lactobacillus spp., which are beneficial to human health.

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Antagonistic Effects on Enteropathogens and Plasmid Analysis of Lactobacilli Isolated from Fermented Dairy Products

Cited by 20 publications

References 0 publications

Screening of Lactobacillus spp. from Buffalo Yoghurt for Probiotic and Antibacterial Activity

Screening of Lactobacillus spp. from Buffalo Yoghurt for Probiotic and Antibacterial Activity

Isolation, Characterization and Identification of a Potential Probiont from South Indian Fermented Foods (Kallappam, Koozh and Mor Kuzhambu) and Its Use as Biopreservative

Screening of Lactobacillus spp. from raw goat milk showing probiotic activities against pathogenic bacteria

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