Characterization and evaluation of lactic acid bacteria from indigenous raw milk for potential probiotic properties

Reuben, Rine Christopher; Roy, Pravas Chandra; Sarkar, Shovon Lal; Alam, Arshad; Jahid, Iqbal Kabir

doi:10.3168/jds.2019-17092

Cited by 144 publications

(131 citation statements)

References 65 publications

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“…LAB usually produce antimicrobial compounds comprising organic acids, hydrogen peroxide, and bacteriocin, among others [41]. Sensitivity tests suggested that the CFS samples from our isolates did not contain any compounds of a proteinaceous nature [42]. It is reasonable to infer that the antibacterial activity of the studied CFS samples might be attributed to organic acids which can also play a role during growth in GI tract conditions.…”

Section: Discussionmentioning

confidence: 73%

Evaluation of the Antibacterial Activity and Probiotic Potential of Lactobacillus plantarum Isolated from Chinese Homemade Pickles

Zeng

et al. 2020

Canadian Journal of Infectious Diseases and Medical Microbiolog

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This study investigated the antipathogenic activity and probiotic potential of indigenous lactic acid bacteria (LAB) isolated from Chinese homemade pickles. In total, 27 samples were collected from different sites in China. Fifty-nine yielded pure colonies were identified by 16S rRNA gene sequencing as LAB and were initially evaluated for the antibacterial activity in vitro. Initial screening yielded Lactobacillus plantarum GS083, GS086, and GS090, which showed a broad-spectrum antibacterial activity against food-borne pathogens, especially multidrug-resistant pathogens. Meanwhile, organic acids were mainly responsible for the antimicrobial activity of the LAB strains, and the most abundant of these was lactic acid (19.32 ± 0.95 to 24.79 ± 0.40 g/l). Additionally, three L. plantarum strains demonstrated several basic probiotic characteristics including cell surface hydrophobicity, autoaggregation, and survival under gastrointestinal (GI) tract conditions. The safety of these isolates was also evaluated based on their antibiotic susceptibility, hemolytic risk, bile salt hydrolase activity, and existence of virulence or antibiotic resistance genes. All strains were safe at both the genomic and phenotypic levels. Therefore, L. plantarum GS083, GS086, and GS090 are fairly promising probiotic candidates and may be favorable for use as preservatives in the food industry.

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Section: Discussionmentioning

confidence: 73%

Evaluation of the Antibacterial Activity and Probiotic Potential of Lactobacillus plantarum Isolated from Chinese Homemade Pickles

Zeng

et al. 2020

Canadian Journal of Infectious Diseases and Medical Microbiolog

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“…The lipid layer, which is thinner, causes the pores of the walls to shrink so that cell permeability is reduced and the extraction of intracellular components by acid cannot damage the lipid layer that is on the cell membrane. However, this lipid layer contains special proteins; some of the membrane proteins are enzymes, while others can bind to nutrients and transport them into the cells [ 7 ].…”

Section: Resultsmentioning

confidence: 99%

“…The ability of a potential probiotic strain to tolerate or withstand intestinal bile salt is of immense importance to their survival and growth in the GIT; thus, it is a major requirement for probiotic selection. In the poultry GIT, the duodenum and cecum have a total bile salt concentration of 0.175 and 0.008% [ 7 ], and the bile salt concentration for humans’ ranges from 0.14 to 0.93 mM [ 26 ]. However, the average level of 0.3% bile salt has been considered in many studies as the threshold for bile salt tolerance of a potential probiotic [ 9 ].…”

Section: Resultsmentioning

confidence: 99%

“…Damage to the cellular membrane of pathogenic bacteria retards their metabolic processes and prevents growth because lactic acid diffuses into the bacterial cell and can disrupt the integrity of the cell membrane [ 7 ]. According to Mulaw et al .…”

Section: Resultsmentioning

confidence: 99%

“…Reuben et al . [ 7 ] added that Lactobacillus reuteri I2, Pediococcus acidilactici I5, P . acidilactici I8, P .…”

Section: Introductionmentioning

confidence: 99%

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Novel probiotic lactic acid bacteria isolated from indigenous fermented foods from West Sumatera, Indonesia

et al. 2020

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Background and Aim: Probiotics play an important role in maintaining a healthy gut and consequently promote good health. This study aimed to find novel probiotic lactic acid bacteria (LAB) from indigenous fermented foods of West Sumatera, Indonesia. Materials and Methods: This study utilized 10 LAB previously isolated from fermented buffalo milk (dadih), fermented fish (budu), and fermented cassava (tape) which have the ability to produce gamma-aminobutyric acid. The study commenced with the screening of LAB for certain properties, such as resistance to acid and bile salts, adhesion to mucosal surface, and antagonism against enteric pathogens (Escherichia coli, Salmonella Enteritidis, and Staphylococcus aureus). The promising isolates were identified through biochemical and gram staining methods. Results: All isolates in this study were potential novel probiotics. They survived at a pH level of 2.5 for 3 h (55.27-98.18%) and 6 h (50.98-84.91%). Survival in bile at a concentration of 0.3% was 39.90-58.61% and the survival rate was 28.38- 52.11% at a concentration of 0.5%. The inhibitory diameter ranged from 8.75 to 11.54 mm for E. coli, 7.02 to 13.42 mm for S. aureus, and 12.49 to 19.00 mm for S. Enteritidis. All the isolates (84.5-92%) exhibited the ability to adhere to mucosal surfaces. This study revealed that all the isolates were potential probiotics but N16 proved to be superior because it was viable at a pH level of 2 (84.91%) and it had a good survival rate in bile salts assay (55.07%). This isolate was identified as Lactobacillus spp., Gram-positive bacilli bacteria, and tested negative in both the catalase and oxidase tests. Conclusion: All the isolates in this study may be used as probiotics, with isolate N16 (Lactobacillus spp.) as the most promising novel probiotic for poultry applications based on its ability to inhibit pathogenic bacteria.

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Influence of microbial probiotics on ruminant health and nutrition: sources, mode of action and implications

et al. 2021

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Globally, ruminant production contributes immensely to the supply of the highest quality and quantity of proteins for human consumption, sustenance of livelihoods, and attainment of food security. Nevertheless, the phasing out of antibiotics in animal production has posed a myriad of challenges, including poor growth, performance and nutrient utilization, pathogen colonization, dysbiosis, and food safety issues in ruminants. Probiotics (direct‐fed microbials), comprising live microbial strains that confer health and nutritional benefits to the host when administered in appropriate quantities, are emerging as a viable, safe, natural and sustainable alternative to antibiotics. Although the mechanisms of action exerted by probiotics on ruminants are not well elucidated, dietary probiotic dosage to ruminants enhances development and maturation, growth and performance, milk production and composition, nutrient digestibility, feed efficiency, pathogen reduction, and mitigation of gastrointestinal diseases. However, the beneficial response to probiotic supplementation in ruminants is not consistent, being dependent on the microbial strain selected, combination of strains, dose, time and frequency of supplementation, diet, animal breed, physiological stage, husbandry practice, and farm management. Nonetheless, several studies have recently reported beneficial effects of probiotics on ruminant performance, health and production. This review conclusively re‐iterates the need for probiotics inclusion for the sustainability of ruminant production. Considering the role that ruminants play in food production and employment, global acceptance of sustainable ruminant production through supplementation with probiotics will undoubtedly ensure food security and food safety for the world. © 2021 Society of Chemical Industry.

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Characterization and evaluation of lactic acid bacteria from indigenous raw milk for potential probiotic properties

Cited by 144 publications

References 65 publications

Evaluation of the Antibacterial Activity and Probiotic Potential of Lactobacillus plantarum Isolated from Chinese Homemade Pickles

Evaluation of the Antibacterial Activity and Probiotic Potential of Lactobacillus plantarum Isolated from Chinese Homemade Pickles

Novel probiotic lactic acid bacteria isolated from indigenous fermented foods from West Sumatera, Indonesia

Influence of microbial probiotics on ruminant health and nutrition: sources, mode of action and implications

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