Comprehensive in silico analysis of lactic acid bacteria for the selection of desirable probiotics

Selvakumar, Vijayalakshmi; Adeyemi, Damilare Emmanuel; Choi, In Young; Sultan, Ghazala; Madar, Inamul Hasan; Park, Mi-Kyung

doi:10.1016/j.lwt.2020.109617

Cited by 25 publications

(15 citation statements)

References 36 publications

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“…Sampaio et al (2021) selected four LAB strains identified as L. paracasei and L. casei using PCA that showed the consistent results in terms of antagonistic activity, autoaggregation, acid and bile salt tolerance, co-aggregation, and hydrophobicity. In addition, Vijayalakshmi et al (2020) combined PCA with other statistics such as heat map and network analyses to determine the most promising LAB strains (L. casei, L. plantarum, and L. rhamnosus) with different bioactivities similar to the previous report.…”

Section: Resultsmentioning

confidence: 94%

Selection of probiotic candidate of lactic acid bacteria from Hermetia illucens larvae fed with different feeding substrates

et al. 2022

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Abstract. Siregar DJS, Julianti E, Tafsin M, Suryanto D. 2022. Selection of probiotic candidate of lactic acid bacteria from Hermetia illucens larvae fed with different feeding substrates. Biodiversitas 23: 6320-6326. Exploration of probiotics candidate have been accelerated from unique and novel source, one of which is from black soldier fly (Hermetia illucens). The black soldier flies are known as omnivores which are commonly reared, harvested and utilized to convert organic wastes into biomass yet reducing the amount of abundant waste in nature. Lactic acid bacteria (LAB) is one of beneficial gut symbionts which can be found across animal taxa, including insect, however, limited information is currently reported from H. illucens as a potential harboring insect. This study aimed to determine the probiotics candidate from the gut of H. illucens fed with different feeding substrates to improve the gut microbiota. The larvae were nourished with chicken manure, tofu solid wastes and vegetable wastes prior isolation of LAB. The LAB isolates were tested for their antagonistic activity against enteric pathogens, pH and bile salt tolerance, and adherence to chicken intestine (ileum). Based on the growth performance under physiological stresses and multivariate analysis using principal component analysis (PCA), four LAB isolates were designated as putative probiotics. The four isolates were Lactiplantibacillus. pentosus 5P2i1, Lacticaseibacillus. paracasei 5P2i5, Lactiplantibacillus. pentosus 5P2i9, and Lactiplantibacillus. plantarum 6P1i1 was then declared as novel strains that could be developed further as poultry probiotics.

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Section: Resultsmentioning

confidence: 94%

Selection of probiotic candidate of lactic acid bacteria from Hermetia illucens larvae fed with different feeding substrates

et al. 2022

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“…Fermented dairy products Reduce infection caused by influenza virus (H3N3, H1N1) [64] to increase to 75.90 billion USD by 2026 (Grand view research report, 2019). For example, lactose fermentation produces LA and acetic acid, which increased the pH of the gastrointestinal tract, which lead to inhibit the growth of harmful pathogens and prevent hypercholesterolemia [42]. Streptococcus, Leuconostoc, Pediococcus, Aerococcus, Enterococcus, Vagococcus, Lactobacillus, and Carnobacterium are widely deployed for probiotic applications for fishes, crustaceans [43].…”

Section: Enterococcus Faecium L3mentioning

confidence: 99%

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Raj

Chandrasekhar

Kumar

et al. 2021

Syst Microbiol and Biomanuf

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Lactic acid bacteria (LAB) are non-mobile, gram-positive, non-spore-forming, micro-aerophilic microorganisms widely explored as starter cultures food industry to enhance the gustatory, nutritional value, imparts appetizing flavour, texture to milk, vegetative, meat foods and prolongs their shelf life. This vast review emphasis various LABs widely explored in the food industry. Herein, we have summarized the classification of LAB strains, their metabolic pathways for biosynthesis of lactic acid, ethanol, acetic acid and demonstrated their application in various food industries for making fermented milk (yoghurt), cheese, beverages, bread, and animal foods. The wide spectrum of LAB-based probiotics, bacteriocins, exopolysaccharides, bio preservative and their relevant benefits towards human health has also been discussed. Moreover, LAB bacteriocins and probiotics in food application may limit the growth of pathogenic, while boosting health immunity. Microbial exopolysaccharides have interesting characteristics for the fermented food industry as new functional foods. Later on, we have discussed the various advancement in metabolic engineering, synthetic biology tools, which have gained considerable interest to elucidate the biosynthetic pathway for tailoring cellular metabolism for high activity.

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“…2010; Vijayalakshmi et al . 2020). Therefore, in order to provide functional probiotics for human use, consolidated safety assessment is highly required in prior.…”

Section: Introductionmentioning

confidence: 99%

Genomic characterization and probiotic potential of Lactobacillus casei IDCC 3451 isolated from infant faeces

Shin

Ban

Jung

et al. 2021

Lett Appl Microbiol

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Probiotics play an important role in health benefits on the host. However, they also possess potentials for infectivity or in situ toxin production; thus, requiring a comprehensive assessment of their safety. In this study, we report genomic characteristics of a newly isolated Lactobacillus casei IDCC 3451 from infant faeces. Phenotypic assays based on enzyme activities and carbohydrate fermentation profiles represented metabolic features of the strain. Safety evaluation for antimicrobial resistance, biogenic amines production and cytotoxicity to a murine mouse model suggested its safe use as a probiotic strain. Our findings on the genetic background of L. casei IDCC 3451 and its potential features provide a promising functional and safe probiotic strain for the human consumption.

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Comprehensive in silico analysis of lactic acid bacteria for the selection of desirable probiotics

Cited by 25 publications

References 36 publications

Selection of probiotic candidate of lactic acid bacteria from Hermetia illucens larvae fed with different feeding substrates

Selection of probiotic candidate of lactic acid bacteria from Hermetia illucens larvae fed with different feeding substrates

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Genomic characterization and probiotic potential of Lactobacillus casei IDCC 3451 isolated from infant faeces

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