Assessment of the in-vitro probiotic efficacy and safety of Pediococcus pentosaceus L1 and Streptococcus thermophilus L3 isolated from Laban, a popular fermented milk product

Paul, Shanta; Hossain, Tanim Jabid; Ali, Ferdausi; Hossain, Md Elias; Chowdhury, Tasneem; Faisal, Ibrahim Khalil; Ferdouse, Jannatul

doi:10.1007/s00203-023-03812-5

Cited by 2 publications

(1 citation statement)

References 49 publications

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“…After incubation, the growth of the microorganisms on both plates is compared, and if there is significantly less microbial growth on the treated plate compared to the control, it indicates that the substance being tested is effective in inhibiting the growth of microorganisms. The antifungal effect (%) is expressed as a percentage, indicating the degree of inhibition in fungal growth caused by the test substance calculated using the following equation: (growth diameter in control – growth diameter in test)/growth diameter in control × 100 [ 45 ].…”

Section: Methods To Evaluate Antimicrobial Activitymentioning

confidence: 99%

Methods for screening and evaluation of antimicrobial activity: A review of protocols, advantages, and limitations

Hossain

2024

EuJMI

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Infectious diseases pose a formidable global challenge, compounded by the emergence of antimicrobial resistance. Consequently, researchers are actively exploring novel antimicrobial compounds as potential solutions. This endeavor underscores the pivotal role of methods employed for screening and evaluating antimicrobial activity—a critical step in discovery and characterization of antimicrobial agents. While traditional techniques such as well-diffusion, disk-diffusion, and broth-dilution are commonly utilized in antimicrobial assays, they may encounter limitations concerning reproducibility and speed. Additionally, a diverse array of antimicrobial assays including cross-streaking, poisoned-food, co-culture, time-kill kinetics, resazurin assay, bioautography, etc., are routinely employed in antimicrobial evaluations. Advanced techniques such as flow-cytometry, impedance analysis, and bioluminescent technique may offer rapid and sensitive results, providing deeper insights into the impact of antimicrobials on cellular integrity. However, their higher cost and limited accessibility in certain laboratory settings may present challenges. This article provides a comprehensive overview of assays designed to characterize antimicrobial activity, elucidating their underlying principles, protocols, advantages, and limitations. The primary objective is to enhance understanding of the methodologies designed for evaluating antimicrobial agents in our relentless battle against infectious diseases. By selecting the appropriate antimicrobial testing method, researchers can discern suitable conditions and streamline the identification of effective antimicrobial agents.

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Section: Methods To Evaluate Antimicrobial Activitymentioning

confidence: 99%

Methods for screening and evaluation of antimicrobial activity: A review of protocols, advantages, and limitations

Hossain

2024

EuJMI

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Antioxidant Peptides Derived from Cheese Products via Single and Mixed Lactobacillus Strain Fermentation

Liang,

Chang,

Jiang

et al. 2024

J. Agric. Food Chem.

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Probiotics are used in cheese fermentation to endow the product with unique functional properties, such as enhanced flavor and aroma development through proteolysis and lipolysis. In this study, two probiotic Lactobacillus strains, Lactobacillus plantarum A3 and Lactobacillus reuteri WQY-1, were selected to develop new probiotic cheeses in the form of single-and mixedstrain starters. The results demonstrated that the L. plantarum A3 single-strain group and the L. plantarum A3/L. reuteri WQY-1 mixed fermentation group exhibited superior product performance, particularly the release of functional hydrolysates during cheese ripening. Furthermore, Label-free quantitative proteomic analysis revealed 26 unique antioxidant peptides in the L. plantarum A3 single-strain group and 53 in the L. plantarum A3/L. reuteri WQY-1 mixed fermentation group. Among these, CMENSA-EPEQSLACQCL (β-lactoglobulin), CMENSAEPEQSLVCQCL (β-lactoglobulin), and IQYVLSR (κ-casein) have been found to possess potential antioxidant properties both in vitro and in vivo. This confirmed that milk-derived protein peptides in cheese products exhibit potential antioxidant functions through the hydrolysis of probiotic strains.

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Assessment of the in-vitro probiotic efficacy and safety of Pediococcus pentosaceus L1 and Streptococcus thermophilus L3 isolated from Laban, a popular fermented milk product

Cited by 2 publications

References 49 publications

Methods for screening and evaluation of antimicrobial activity: A review of protocols, advantages, and limitations

Methods for screening and evaluation of antimicrobial activity: A review of protocols, advantages, and limitations

Antioxidant Peptides Derived from Cheese Products via Single and Mixed Lactobacillus Strain Fermentation

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