Characterization of some potentially probiotic Lactobacillus strains of human origin

Jovanović, J Novaković; Nikolić, Biljana; Šeatović, Svetlana; Zavišić, Gordana; Mitić-Ćulafić, Dragana; Vuković-Gačić, Branka; Knežević-Vukčević, Jelena

doi:10.1007/s10068-015-0232-7

Cited by 12 publications

(12 citation statements)

References 28 publications

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“…Delgado et al (2015) reported that the L. casei strain grew despite the presence of 4% bile. Jovanović et al (2015) found that L. paracasei NRIC 1942 was resistant to concentrations of 0.5% -2.0% bile salts. Presti et al (2015) indicated that L. fermentum was less resistant whereas L. rhamnosus showed a high resistance level to bile salts.…”

Section: Acid and Bile Tolerancementioning

confidence: 99%

“…It should have technological processes that lead to antimicrobial effects through the potential for adhesion to intestinal epithelial tissues (Kirtzalidou et al, 2011). The genus Lactobacillus is generally confirmed as safe for human consumption and exhibits probiotic properties (Jovanović et al, 2015). Lactobacillus bacteria are a species of lactic acid bacteria that are anaerobic or microaerophilic bacteria, non-spore-forming, catalase-negative, and Grampositive (Davoodabadi et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Lactobacilli have an ability to adhere to mucosal layers and intestinal epithelium, which is presumptively necessary to provide health benefits. Probiotics must have antibacterial activities against some pathogenic bacteria (Jovanović et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Probiotic lactobacilli in faeces of breastfed babies

2022

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Balanced colonization of the gastrointestinal tract in the newborn is very important for the acquisition of an immune system in infancy. Lactobacillus spp. is useful in human nutrition because of its potential probiotic and functional features. In this research, 27 strains were identified representing 104 species of Lactobacillus isolated from baby feces. The probiotic and functional properties of isolates were investigated. In this study, the sample consisted of 14 children aged 3-47 weeks who were breastfed. Strains were determined phenotypically by testing arginine hydrolysis, salt tolerance, production of gas from glucose, and growth at 15 and 45 °C. Isolated strains were genotypically characterized as Lactobacillus paracasei subsp. paracasei (41), L. casei (17), L. fermentum (24), Lactobacillus spp. (11), and L. rhamnosus (11) using 16S rDNA sequence analysis. Several strains of L. fermentum, and a majority of the strains of L. rhamnosus and L. casei/L. paracasei subsp. paracasei were able to produce hydrogen sulfide. Almost all strains showed antibacterial activity against the enteric pathogens Escherichia coli O157:H7, E. coli, Listeria monocytogenes, Staphylococcus aureus, and Salmonella Enteritidis. In this research, lactobacilli isolated from babies had probiotic properties.

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Section: Acid and Bile Tolerancementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Probiotic lactobacilli in faeces of breastfed babies

2022

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“…Presence of a green zone suggested partial hydrolysis red blood cells (a-hemolysis), whereas a clear zone surrounding the bacterial colony indicated total hydrolysis of red blood cells (b-hemolysis). No changes in the agar surrounding and under the bacterial colony indicated the absence of a hemolytic reaction (c-hemolysis) (Jovanovic ´et al, 2015).…”

Section: Evaluation Of Hemolytic Activitymentioning

confidence: 99%

Evaluation of probiotic potential and anti-hyperglycemic properties of a novel Lactobacillus strain isolated from water kefir grains

Koh

Uthumporn

Ahmad

et al. 2018

Food Sci Biotechnol

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A total of eight strains of lactic acid bacteria were isolated from water kefir grains and assessed for their in vitro a-glucosidase inhibitory activity. Lactobacillus mali K8 demonstrated significantly higher inhibition as compared to the other strains, thus was selected for in vitro probiotic potential characterization, antibiotic resistance, hemolytic activity and adaptation to pumpkin fruit puree. L. mali K8 demonstrated tolerance to pH 2.5 and resisted the damaging effects of bile salts, pepsin and pancreatin, comparable to that of Lactobacillus rhamnosus GG ATCC 53103 (reference strain). Lack of hemolytic activity and susceptibility to the five standard antibiotics indicated the safety of the K8 strain. This strain showed singular properties to be used as starters in the pumpkin fruit puree fermentation. These preliminary in vitro tests indicated the safety and functionality of the K8 strain and its potential as a probiotic candidate.

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“…Many strains of lactic acid bacteria (LAB) are generally recognized as safe (GRAS) for human consumption by the United States Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). [3,4] LAB have been used as natural biopreservatives that inhibit the growth of pathogens or spoilage bacteria and extend the food shelf life. [5] The preservation efficacy of LAB in food industry is largely due to the production of antimicrobial compounds such as bacteriocins, organic acids, and hydrogen peroxide.…”

Section: Introductionmentioning

confidence: 99%

Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation

Hou

et al. 2020

International Journal of Food Properties

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This study aimed at characterization, production optimization, and assessing the biopreservative potential of a broad antimicrobial spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338, isolated from fermented sourdough in Northeast region of China. Ammonium sulfate precipitation and SP Sepharose TM fast flow were adopted to purify the bacteriocin, which resulted in a 7.43-fold purification and its molecular mass was estimated as 6.8 kDa. The bacteriocin was active over a wide pH range (2.0-12.0) and 2-12% NaCl and was heat and cold resistant (121°C for 30 min, and −20°C for 30 days). Optimization of culture conditions by response surface methodology indicated that the bacteriocin production was significantly enhanced than that of control (P < 0.05). Moreover, the lyophilized antimicrobial substance inhibited the growth of Staphylococcus aureus and Penicillium sp. in fermented soybean milk during storage at 4°C for 21 days. These results demonstrated that the bacteriocin from L. casei KLDS 1.0338 is a potential candidate for controlling microbial contamination and extending the shelf life of food products. ARTICLE HISTORY

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Characterization of some potentially probiotic Lactobacillus strains of human origin

Cited by 12 publications

References 28 publications

Probiotic lactobacilli in faeces of breastfed babies

Probiotic lactobacilli in faeces of breastfed babies

Evaluation of probiotic potential and anti-hyperglycemic properties of a novel Lactobacillus strain isolated from water kefir grains

Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation

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