Effect of Lactobacillus lactis cremoris Isolated from Kefir against Food Spoilage Bacteria

Raja, Arun Kumar; Gajalakshmi, P.; Raja, M.; Imran, Muhammad

doi:10.3923/ajft.2009.201.209

Cited by 18 publications

(9 citation statements)

References 1 publication

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“…Raja et al. () isolated and identified Lactobacilli isolate from gut region of the chick as a probiotic feed for chicken, which showed antimicrobial activity similar to antibiotic growth promoters in feed.…”

Section: Discussionmentioning

confidence: 99%

Effect of laboratory‐isolated Lactobacillus plantarum LGFCP4 from gastrointestinal tract of guinea fowl on growth performance, carcass traits, intestinal histomorphometry and gastrointestinal microflora population in broiler chicken

Vineetha

Tomar

Saxena

et al. 2017

Animal Physiology Nutrition

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The study aimed to investigate the effect of feed supplements, viz Lactobacillus plantarum LGFCP4 (laboratory isolate from GIT of Guinea fowl), Lactobacillus acidophilus (NCDC, Karnal) and in-feed antibiotic bacitracin methylene disalicylate (BMD) on growth performance, FCR, carcass traits and immune organs weight, intestinal histomorphometry and gastrointestinal microflora population in broiler chickens. In a completely randomized design, CARIBRO-Dhanraja broiler chicks (n = 160) were used with four treatment groups. During the entire experimental duration of 35 days, treatment groups were provided with different dietary treatments (T1 - basal diet (negative control), T2 - antibiotic growth promoter BMD 20 g/100 kg feed (positive control), T3 - 1 × 10 cfu of L. acidophilus/gm-fermented feed +MOS 1 g/kg feed and T4 - 1 × 10 cfu of laboratory-isolated L. plantarum LGFCP4/gm-fermented feed+ MOS 1 g/kg feed. After 35 days of experimental period, no significant results have been observed in different growth performance traits among treatment groups. Cut-up parts and edible organs' weight remained unaffected by dietary supplementation, whereas weight of immune organs were significantly higher (p < 0.05) in L. plantarum LGFCP4-supplemented group. At the end of feeding trial, significantly (p < 0.05) lower E. coli count was observed in crop of T4 birds, while in ileum, T2 and T3 showed lower count. In caeca, T2 group showed lowest E. coli count. Salmonella count in crop and ileum was significantly (p < 0.05) low in T3 and T4, while in caeca, T2 group showed lowest count. In terms of histomorphometry, duodenal villous height (VH), crypt depth (CD) and VH:CD ratio were higher for T3 and T4 and lowest values were obtained for T2 group. The results of the study showed that L. plantarum LGFCP4 isolated from GIT of guinea fowl can effectively replace in-feed antibiotic growth promoters in broiler diets by altering intestinal villi morphology and improving the gut health by reducing the pathogenic microbial load.

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Section: Discussionmentioning

confidence: 99%

Effect of laboratory‐isolated Lactobacillus plantarum LGFCP4 from gastrointestinal tract of guinea fowl on growth performance, carcass traits, intestinal histomorphometry and gastrointestinal microflora population in broiler chicken

Vineetha

Tomar

Saxena

et al. 2017

Animal Physiology Nutrition

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“…Kefir grains are a source of both bacteria and yeasts having potential probiotic properties (Chifiriuc, Cioaca, & Lazar, 2011;Farnworth, 2005;Garrote, Abraham, & De Antoni, 2001;LopitzOtsoa, Rementeria, Elguezabal, & Garaizar, 2006), while certain of the kefir bacterial isolates have been reported capable of inhibiting foodborne pathogens, such as Salmonella, Staphylococcus aureus and Escherichia coli (Raja, Gajalakshmi, Raja, & Imran, 2009;Santos, San Mauro, Sanchez, Torres, & Marquina, 2003).…”

Section: Introductionmentioning

confidence: 97%

Lactobacillus plantarum isolated from kefir: Protection of cultured Hep-2 cells against Shigella invasion

Kakisu

Bolla

Abraham

et al. 2013

International Dairy Journal

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“…Although fermentation processes tend to increase food stability [19][20][21], during shelf life food resident microflora must cope with a list of circumstances which endanger their survival. Intrinsic and extrinsic factors that influence on the survival of probiotic species in foods include ingredients, physicochemical characteristics, processing, handling, and storage [22][23][24][25][26][27][28][29].…”

Section: Introductionmentioning

confidence: 99%

Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food

Cabello-Olmo

Oneca

Torre

et al. 2020

Foods

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Optimization of food storage has become a central issue for food science and biotechnology, especially in the field of functional foods. The aim of this work was to investigate the influence of different storage strategies in a fermented food product (FFP) and further determine whether the regular storage (room temperature (RT) and standard packaging (SP)) could be refined. Eight experimental conditions (four different temperatures × two packaging) were simulated and changes in FFP's microbial ecology (total bacteria, lactic acid bacteria (LAB), and yeasts) and physicochemical characteristics (pH and moisture content (MC)) were determined following 1, 3, 6, and 12 months. All conditions tested showed a decline in microbial content due to the effect of the temperature, 37 • C being the most detrimental condition, while −20 and 4 • C seemed to be better than RT in some parameters. Vacuum packaging (VP) only had a major effect on MC and we found that VP preserved greater MC values than SP at 3, 6, and 12 months. The correlation analysis revealed that total bacteria, LAB, and yeasts were positively associated, and also both pH and MC showed a correlation. According to our results and with the purpose to maintain the load of viable microorganisms, we observed that the best storage conditions should contemplate SP and freezing or cooling temperature during a period no longer than 3 months.

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Effect of Lactobacillus lactis cremoris Isolated from Kefir against Food Spoilage Bacteria

Cited by 18 publications

References 1 publication

Effect of laboratory‐isolated Lactobacillus plantarum LGFCP4 from gastrointestinal tract of guinea fowl on growth performance, carcass traits, intestinal histomorphometry and gastrointestinal microflora population in broiler chicken

Effect of laboratory‐isolated Lactobacillus plantarum LGFCP4 from gastrointestinal tract of guinea fowl on growth performance, carcass traits, intestinal histomorphometry and gastrointestinal microflora population in broiler chicken

Lactobacillus plantarum isolated from kefir: Protection of cultured Hep-2 cells against Shigella invasion

Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food

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