Curd Lactobacilli with Probiotic Potentiality

Halder, Debashis; Shyamapada, M

doi:10.21767/2172-0479.100008

Cited by 18 publications

(15 citation statements)

References 27 publications

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“…Various reports corroborate our findings regarding resistance of curd (Hawaz 2014;Halder and Mandal 2015) and human milk (Martin et al 2005;Malek et al 2010) lactobacilli towards aminoglycosides (Ammor et al 2007;Klare et al 2007;Nawaz et al 2011). We documented strong resistance of both curd and human milk isolates against streptomycin and tobramycin.…”

Section: Discussionsupporting

confidence: 91%

Antibiotic sensitivity pattern of indigenous lactobacilli isolated from curd and human milk samples

et al. 2017

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The gut microbiota plays a vital role in host well-being and lactic acid bacteria (LAB) have gained an overwhelming attention as health promoter. This perception has evolved from traditional dairy products to a money-spinning market of probiotics. The safety of probiotics is coupled to their intended use and LAB may act as pool of antimicrobial resistance genes that could be transferred to pathogens, either in food matrix or in gastrointestinal tract, which could be detrimental to host. This study evaluated the antibiotic susceptibility patterns of LAB isolated from curd (20) and human milk (11) samples. Antibiotic susceptibility was determined against 26 common antibiotics, following reference disc diffusion assay. A varied response in terms of susceptibility and resistance towards antibiotics was recorded. Among curd isolates, D7 (Lactobacillus plantarum) was the most resistant followed by D4, D8, D10 and D25. Among human milk isolates, HM-1 (L. casei) showed the highest resistance profile. All LAB isolates displayed high susceptibility pattern towards imipenem and meropenem. In general, high resistivity was exhibited by human milk isolates. The present study showed that antibiotic resistance is widespread among different lactobacilli, which may pose a food safety concern. Therefore, antibiotic sensitivity should be considered as a vital tool for safety assessment of probiotics.

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Section: Discussionsupporting

confidence: 91%

Antibiotic sensitivity pattern of indigenous lactobacilli isolated from curd and human milk samples

et al. 2017

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“…A single cup of commercially available curd sample was procured from Malda town market (West Bengal, India), and processed microbiologically for the isolation of lactic acid bacteria (LAB), following the protocol mentioned earlier (Halder and Mandal, 2015): growth enrichment of LAB in MRS broth (Hi-Media, India), pure culture (single discrete colony isolation) of LAB on MRS agar (Hi-Media, India) plate, and storage of the LAB in MRS agar stab at 4 o C for further processing. The isolated LAB (n=1), following Bergey's manual (Holt, 1984), as described earlier (Halder and Mandal, 2015), was subjected to phenotypic (gram-staining, colony morphology study and motility test) and biochemical (oxidase and catalase production) characterization. The non-motile non-spore forming gram-positive rod shaped bacteria (no cocci were found), showing negative results to oxidase and catalase tests, were subjected to IMViC, amino acid decarboxylation and sugar fermentation tests.…”

Section: Methodsmentioning

confidence: 99%

Insights into the antagonism of Lactobacillus fermentum curd isolate against Gram-positive and Gram-negative pathogenic bacteria

Halder¹,

Mandal²

2018

Biosci. Biotech. Res. Comm

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This communication characterizes the curd isolate of lactic acid bacteria having the capacity to antagonize human pathogenic bacteria. The commercially available curd, in sealed form in a plastic cup, was procured from Malda town market (West Bengal state, India) and processed microbiologically, using de Man Rogosa Sharpe medium, for the isolation of lactic acid bacteria. The pure bacteria culture obtained was identifi ed, by phenotypic characterization through conventional methods, as Lactobacillus fermentum, and designated as LMEM 22. The Lactobacillus fermentum LMEM 22 curd isolate had mixed antibiotic susceptibility patterns, showing resistance (ZDI: ≤15 mm) to amikacin, ciprofl oxacin, kanamycin, methicillin and vancomycin, sensitivity (ZDI: ≥ 21 mm) to ampicillin, amoxyclav, gentamycin, cefotaxime, imipenem, meropenem and tetracycline, and intermediate susceptibility (ZDI: 16-20 mm) to cfoxitin and trimethoprim. The L. fermentum LMEM22 antagonizes both gram-negative: Acinetobacter baumannii, Pseudomonas aeruginosa, Escherichia coli, Proteus vulgaris, Klebsiella pneumoniae, Salmonella enterica serovar Typhi, and gram-positive: Staphylococcus aureus, Bacillus cereus, Enterococcus faecalis, Listeria monocytogenes, bacterial pathogens, following agar overlay (ZDI: 17±1.73 mm to 20±1.00 mm, for gram-positive, and 18±2.00 mm to 33±2.65 mm for gram-negative bacteria) as well as agar-well diffusion (ZDI: 10.67±2.08 mm to 12±1.00 mm, for gram-positive, and 13.00±2.65 mm to 18.00±3.00 mm, for gram-negative bacteria) techniques. The overall bacteriocin activity (AU/ml) of Lactobacillus fermentum LMEM 22 for the test bacterial pathogens ranged 142.27-240.00, and the 'R' value ranged 5.5-13.5. This study underlines the usefulness of locally available lactic acid bacteria in designing the probiotic microorganisms for biotherapy.

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“…The probiotic features of the test L. fermentum LMEM22 strain was substantiated through physiological stressors tolerance tests and safety pro ling. The L. fermentum LMEM22 was subjected to probiotic characterization by performing bile salt and low-pH (acid) tolerance tests according to Liong and Shah (2005), and sodium chloride tolerance test following Chowdhury et al (2012), with some alteration as cited before (Halder and Mandal, 2015;Halder et al,, 2017).…”

Section: Probiotic Characterizationmentioning

confidence: 99%

Insights Into The Broad Antibacterial Spectrum Of Bacteriocin Isolated From Probiotic Lactobacillus Fermentum LMEM22 Strain

Halder

Mandal

Pal

et al. 2020

Preprint

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This communication aims to validate the probiotic attributes of the Lactobacillus fermentum LMEM22 strain, safety profiling, 16S rRNA gene sequence analysis, and bacteriocin characterization. The bacteriocin of 13.1 kDa (based on the glycine-SDS-PAGE analysis) was isolated from L. fermentum LMEM22 curd strain (NCBI GenBank with accession No. MH380182), the identity for which was confirmed by 16S rRNA gene sequence analysis. The probiotic properties and safety profiles were authenticated in vitro systems. The zone diameter of inhibition from the L. fermentum LMEM22 bacteriocin action, following agar-well diffusion, ranged 19 – 23 mm and 17 – 24 mm, respectively, for gram-negative and gram-positive bacteria. On enzymatic treatment with proteinase K and trypsin the bacteriocin lost the bacterial growth inhibition capacity, and it was found insensitive against α-amylase action, authenticating its proteinaceous nature. The γ-haemolytic L. fermentum LMEM22 strain, for which gelatinase and DNase activities were negative, had tolerance to high sodium chloride concentration range (2 – 6.5%), low pH (2 – 4%), and bile salts (0.125 – 0.5%). This study, thus, authenticated the probiotic attributes of L. fermentum LMEM22 strain for safe consumption by the people, and the usefulness of bacteriocin isolated, as a valued protein antibiotic for the prevention and treatment of multidrug resistant bacterial infection.

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Curd Lactobacilli with Probiotic Potentiality

Cited by 18 publications

References 27 publications

Antibiotic sensitivity pattern of indigenous lactobacilli isolated from curd and human milk samples

Antibiotic sensitivity pattern of indigenous lactobacilli isolated from curd and human milk samples

Insights into the antagonism of Lactobacillus fermentum curd isolate against Gram-positive and Gram-negative pathogenic bacteria

Insights Into The Broad Antibacterial Spectrum Of Bacteriocin Isolated From Probiotic Lactobacillus Fermentum LMEM22 Strain

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