Characterisation of lactic acid bacteria isolated from the Georgian, yoghurt‐like Matsoni

Kakabadze, Elene; Zago, Miriam; Rossetti, Lia; Bonvini, Barbara; Tidona, Flavio; Carminati, Domenico; Чанішвілі, Ніна; Giraffa, Giorgio

doi:10.1111/1471-0307.12589

Cited by 9 publications

(4 citation statements)

References 12 publications

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“…Enterococci are found in the natural microbiota of many types of traditional dairy products specific to Turkey (Dagdemir and Ozdemir 2008;Ercan et al 2014;Kirmaci et al 2016). In this context, the presence of these bacteria in many traditional dairy products such as fermented dairy products suggested that these bacteria can be used as adjunct cultures in yoghurt production (Litopoulou-Tzanetaki et al 1984;Ghiamati et al 2016;Kakabadze et al 2019). This study aimed to use E. faecium and E. durans strains that are resistant to negative environmental conditions and known to have probiotic properties combined with starter yoghurt bacteria.…”

Section: Introductionmentioning

confidence: 99%

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Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts

Akpınar

Saygılı

Yerlıkaya

2020

Int J of Dairy Tech

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The study investigated the potential use of Enterococcus faecium and E.durans strains as adjunct cultures in the production of set-type probiotic yoghurt. There were significant changes and differences in the pH, titratable acidity, textural properties and microbiological properties of the products containing adjunct culture during the storage period (P < 0.05), whereas there were no statistically significant differences between the sensory properties (P > 0.05). In conclusion, the use of Enterococcus species that have known probiotic properties as the adjunct culture in yoghurt production can also positively affect the physical, chemical and rheological properties in addition to its positive effects to the functional properties by increasing the viable probiotic bacterial counts.

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Section: Introductionmentioning

confidence: 99%

“…2016; Kakabadze et al . 2019). This study aimed to use E. faecium and E. durans strains that are resistant to negative environmental conditions and known to have probiotic properties combined with starter yoghurt bacteria.…”

Section: Introductionmentioning

confidence: 99%

Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts

Akpınar

Saygılı

Yerlıkaya

2020

Int J of Dairy Tech

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“…Consequently, even bacteria belonging to the same genus or species may exhibit dissimilar external features, including variations in enzyme production or substrate degradation processes [31]. For example, identification of Lactobacillus delbrueckii obtained from diverse sources revealed that different subspecies were present in each source, exhibiting distinct characteristics and activities of the bacteria [32]. That is why this study is necessary to test the plastic degradation of all isolated bacteria before applying the bacteria for use on a larger scale or in real environmental conditions.…”

Section: Molecular Identification Of Selected Plastic-degrading Bacteriamentioning

confidence: 99%

Potential Bacteria Isolated from Contaminated Sites as Bio-degraders of Various Types of Plastic

Wichatham,

Piyaviriyakul,

Boontanon

et al. 2023

IJESD

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The growing demand for plastics and their improper disposal have resulted in a significant environmental pollution problem. While various management strategies have been employed to tackle this issue, the persistence of plastic pollutants in the environment is still a major concern. Therefore, exploring and developing sustainable and environmentally safe techniques, such as biodegradation using potential bacteria, can help mitigate plastic pollution and provide a viable solution. The purpose of this study was to isolate and identify potential bacteria for degrading plastics from six soil samples collected from five plastic-contaminated sites. The population of microorganisms in the soil ranged from 1.9 ×105 to 8.2 × 104 CFU/g. The screening of biodegradation abilities to degrade various types of plastics, including Polypropylene (PP), Polystyrene (PS), Polyethylene (PE), Polyethylene terephthalate (PET), and Polylactic acid (PLA) (Bioplastic), as measured by the diameters of the clear zones surrounding the colonies, revealed that out of 40 strains, only 8 strains could degrade various types of plastics. These bacteria were identified using 16S rRNA genes, which showed that NBI0106, NBI0108, NBI0109, and NBI0111 tend to be Streptomyces ardesiacus with similarity 99%, NBI0113 tend to be Pseudomonas plecoglossicida with similarity 99%, and NBI0305 tend to be Streptomyces cellulosae with similarity 100%. In addition, The Streptomyces ardesiaca strain NBI0111 demonstrated the highest degradation efficiency for PP plastic, with a clear zone diameter of 32.19  0.34 mm. This study shows the importance of identifying bacteria in plastic-contaminated soils and landfills, which may lead to the discovery of more effective bacteria strain with the capacity to degrade various types of plastic in real environmental conditions.

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“…Several LAB strains with technological and probiotic properties are already applied in fermented milk. Nevertheless, there is an expanding need for new promising LAB strains since the market of functional dairy products is continuously asking for diversifying the available products (Kakabadze et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Technological and probiotic potential of autochthonous lactic acid bacteria from spontaneously fermented dromedary milk

Oussaief

Jrad

Sbissi

et al. 2020

J Food Process Preserv

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This work aimed to identify autochthonous lactic acid bacteria (LAB) from spontaneously fermented dromedary milk and explore their technological and probiotic properties in vitro. Analysis of the strains by 16S rDNA gene sequencing revealed four strains as Enterococcus faecalis, one strain as Enterococcus faecium, one strain as Lactococcus lactis, and four strains as Streptococcus pasteurianus. However, two strains (LEFS 42 and LEFS 55) showed a low 16S similarity (97.60% and 97.54%, respectively) with the type strain Streptococcus suis 92‐2742T. All the tested LAB strains possessed acidifying and proteolytic capacities. Most of them were lipolytic (83.33%) and had the ability to produce exopolysaccharides (91.67%). All the studied LAB strains were non‐hemolytic and exhibited antibacterial activity and sensitivity toward five antibiotics. Streptococcus sp. LEFS 55 had the highest hydrophobicity, autoaggregation, and coaggregation abilities. Moreover, all the isolated strains were able to resist simulated human gastrointestinal tract conditions and scavenge DPPH and ABTS radicals. Practical applications Nutritional and medicinal values of dromedary milk can be further increased after fermentation. Commercially available starter cultures are from bovine‐based dairy industry being not competitive with endogenous microbiota of dromedary milk, which might not give a desirable final product. However, to date, few attempts have been performed to isolate and characterize lactic acid bacteria from spontaneously fermented dromedary milk. Besides, the probiotic potential of autochthonous lactic acid bacteria from fermented dromedary milk remains unexplored. Hence, this study aimed to identify autochthonous lactic acid bacteria from spontaneously fermented dromedary milk and to investigate their technological and probiotic potential. The isolation of autochthonous lactic acid bacteria with technological and probiotic properties from dromedary milk allows the production of fermented dromedary milk with functional properties and the diversification of dromedary milk products.

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Characterisation of lactic acid bacteria isolated from the Georgian, yoghurt‐like Matsoni

Cited by 9 publications

References 12 publications

Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts

Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts

Potential Bacteria Isolated from Contaminated Sites as Bio-degraders of Various Types of Plastic

Technological and probiotic potential of autochthonous lactic acid bacteria from spontaneously fermented dromedary milk

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