Characterization and evaluation of lactic acid bacteria isolated from goat milk

Júnior, Washington Luiz Gonçalves de Almeida; Iris, da Silva Ferrari; Souza, Jane Viana de; Silva, Carla Daiane Andrade da; Costa, Mateus Matiuzzi da; Dias, Francesca Silva

doi:10.1016/j.foodcont.2015.01.013

Cited by 114 publications

(71 citation statements)

References 42 publications

(38 reference statements)

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“…In the present study, except for strain 1035, all the studied strains had survival rates >90% in the simulated gastrointestinal fluid, with <1.00 log CFU/mL decreases in the viable counts. This result is superior to that of de Almeida Júnior et al (2015). In a study by Prasad et al (1998), significantly inferior results were found compared to those in the present study in terms of the simulated GIT tolerance of two commercial fermented strains, with decreases in the viable counts of 7.60 log CFU/mL.…”

Section: Discussioncontrasting

confidence: 93%

“…The antibiotic CPFX belongs to the fluoroquinolone class of antibiotics, and some studies have reported that Lactobacillus has natural resistance against quinolones. In the present study, most of the strains (95%) had tolerance for CPFX, compared to only 28% of the strains in the study by de Almeida Júnior et al (2015). Penicillin antibiotics have been widely applied in clinical practice over a long period of time; therefore, tolerance for it is a widespread problem.…”

Section: Discussionmentioning

confidence: 49%

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Screening of Probiotic Activities of Lactobacilli Strains Isolated from Traditional Tibetan Qula, A Raw Yak Milk Cheese

Zhang

Wang

Tan

et al. 2016

Asian Australas. J. Anim. Sci

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In this study, 69 lactobacilli isolated from Tibetan Qula, a raw yak milk cheese, were screened for their potential use as probiotics. The isolates were tested in terms of: Their ability to survive at pH 2.0, pH 3.0, and in the presence of 0.3% bile salts; tolerance of simulated gastric and intestinal juices; antimicrobial activity; sensitivity against 11 specific antibiotics; and their cell surface hydrophobicity. The results show that out of the 69 strains, 29 strains (42%) had survival rates above 90% after 2 h of incubation at pH values of 2.0 or 3.0. Of these 29 strains, 21 strains showed a tolerance for 0.3% bile salt. Incubation of these 21 isolates in simulated gastrointestinal fluid for 3 h revealed survival rates above 90%; the survival rate for 20 of these isolates remained above 90% after 4 h of incubation in simulated intestinal fluid. The viable counts of bacteria after incubation in simulated gastric fluid for 3 h and simulated intestinal fluid for 4 h were both significantly different compared with the counts at 0 h (p<0.001). Further screening performed on the above 20 isolates indicated that all 20 lactobacilli strains exhibited inhibitory activity against Micrococcus luteus ATCC 4698, Bacillus subtilis ATCC 6633, Listeria monocytogenes ATCC 19115, and Salmonella enterica ATCC 43971. Moreover, all of the strains were resistant to vancomycin and streptomycin. Of the 20 strains, three were resistant to all 11 elected antibiotics (ciprofloxacin, erythromycin, tetracycline, penicillin G, ampicillin, streptomycin, polymyxin B, vancomycin, chloramphenicol, rifampicin, and gentamicin) in this study, and five were sensitive to more than half of the antibiotics. Additionally, the cell surface hydrophobicity of seven of the 20 lactobacilli strains was above 70%, including strains Lactobacillus casei 1,133 (92%), Lactobacillus plantarum 1086-1 (82%), Lactobacillus casei 1089 (81%), Lactobacillus casei 1138 (79%), Lactobacillus buchneri 1059 (78%), Lactobacillus plantarum1141 (75%), and Lactobacillus plantarum 1197 (71%). Together, these results suggest that these seven strains are good probiotic candidates, and that tolerance against bile acid, simulated gastric and intestinal juices, antimicrobial activity, antibiotic resistance, and cell surface hydrophobicity could be adopted for preliminary screening of potentially probiotic lactobacilli.

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Section: Discussioncontrasting

confidence: 93%

Section: Discussionmentioning

confidence: 49%

Screening of Probiotic Activities of Lactobacilli Strains Isolated from Traditional Tibetan Qula, A Raw Yak Milk Cheese

Zhang

Wang

Tan

et al. 2016

Asian Australas. J. Anim. Sci

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“…Generally, strains isolated from whey are weakly proteolytic, which is advantageous for their use as starter cultures for foods with low protein content. Low proteolytic activity of LAB strains was found in the de Almeida J unior et al (2015) study.…”

Section: Malonatementioning

confidence: 81%

Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

Rzepkowska

Zielińska

Ołdak

et al. 2017

Int J of Food Sci Tech

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Twenty‐five strains, isolated from raw, non‐pasteurised, organic whey samples, were identified phenotypically and genotypically. Biochemical tests were performed, and enzyme profiles, antibiotic resistance and antimicrobial properties were investigated. Sixteen strains were identified as genus Lactobacillus. Based on 16S rDNA gene sequence, the strains were identified as Lb. plantarum and Lb. fermentum. All of the strains had β‐galactosidase activity, and some of them reduced nitrate content. All strains utilised carbohydrates. The tested strains were characterised by low or average lipolytic and esterolytic activity. Moreover, the strains showed low proteolytic activity which is advantageous for their use as starter cultures for foods with low protein content. Strains Lb. fermentum S20, SM1, SM3, S2R and Lb. plantarum SM5 produced harmful N‐acetyl‐β‐glucosaminidase; moreover, the strain S20 produced also β‐glucuronidase. None of the strains produced α‐chymotrypsin. In phenotypic studies, most of the test strains were susceptible to gentamicin, ampicillin, tetracycline, chloramphenicol, penicillin and erythromycin. Strains Lb. plantarum S1 and Lb. fermentum S4, S7, S8, S10, SM1 and SM3 did not possess any transfer resistance genes. Antagonistic activity of the culture LAB strains was assessed as high or moderate in relation to the indicator strains, with the greatest zones of inhibition for E.coli and the smallest for L. monocytogenes ATCC 15313. This study reveals that the LAB strains isolated from organic whey have high potential for food application. Some strains of species Lb. fermentum (S4, S7, S8, S10) have been identified as the best candidates.

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“…Os derivados lácteos detêm uma quota importante neste mercado, pois o seu processo de fabricação envolve adição de bactérias ácido lácticas (BAL). Essas bactérias têm sido estudadas quanto a suas características probióticas e produtoras de metabólitos secundários, como as bacteriocinas, associadas com efeitos de promoção da saúde (ALMEIDA JÚNIOR et al, 2015).…”

Section: Introductionunclassified

Queijo de coalho artesanal: fonte alternativa de peptídeos antimicrobianos

Lima

Silva

Filho

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Queijo de coalho artesanal: fonte alternativa de peptídeos antimicrobianosArtisanal AbstractThe aim of this research was to extract the crude peptide extracts from two samples of artisanal "Coalho" cheese produced in the city of Venturosa in the drylands of the State of Pernambuco -Brazil, and evaluate their peptide profile and antimicrobial activity. Electrophoresis showed evidence of 12 to 15 bands and mass spectrometry identified 24 peptide fragments. Furthermore, the crude extract presented antimicrobial activity against Enterococcus faecalis ATCC 6057, Bacillus subtilis ATCC 6633, Escherichia coli ATCC 25922 and Pseudomonas aeruginosa ATCC 27853 at a concentration of 225 mg/mL. The present results suggest that peptides capable of inhibiting the growth of the pathogenic microorganisms tested can be found in approximately 5g of the cheese. Thus "Coalho" cheese can be indicated for its functional character. Keywords: SDS-PAGE electrophoresis; MALDI-ToF spectrometry; Antimicrobial activity; Bioactive peptides. Meire dos Santos

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Characterization and evaluation of lactic acid bacteria isolated from goat milk

Cited by 114 publications

References 42 publications

Screening of Probiotic Activities of Lactobacilli Strains Isolated from Traditional Tibetan Qula, A Raw Yak Milk Cheese

Screening of Probiotic Activities of Lactobacilli Strains Isolated from Traditional Tibetan Qula, A Raw Yak Milk Cheese

Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

Queijo de coalho artesanal: fonte alternativa de peptídeos antimicrobianos

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