Evaluation of probiotic attributes of Lactobacillus sp. isolated from cow and buffalo curd samples collected from Kandy

Shuhadha, M F F; Panagoda, G. J.; Madhujith, Terrence; Jayawardana, N.W.I.A.

doi:10.4038/cmj.v62i3.8519

Cited by 15 publications

(14 citation statements)

References 15 publications

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“…One of the most important selection criterions for probiotic strains is their resistance to low pH. 28 They must travel through stressful gastrointestinal conditions to enter the small intestine. All isolates were tested to see if they were immune to pH 3.0 after 3 hours.…”

Section: Discussionmentioning

confidence: 99%

Isolation and Characterization of Probiotics from Different Curd Samples

Shirisha¹,

Priyanka²,

Satya³

2021

JDVAT

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Probiotics are living micro-organisms which have a positive impact on the survival of their hosts. Curd's nutrient properties have long piqued the medical community's attention. Curd has been a popular milk based commodity in India since the dawn of time. Lactic acid bacteria were derived from different curd samples and their probiotic ability was studied in this research. On the basis of the catalase assay and gram staining, a total of 8 lactic acid bacteria were isolated. Many of the isolates tested positive for gram and negative for catalase. They all had a lot of probiotic promise. Both species were shown to be immune to low pH (pH 3) and concentrations of 0.3 percent bile salts. They were shown to have antibacterial action toward three laboratory species with high antibiotic tolerance.

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Section: Discussionmentioning

confidence: 99%

Isolation and Characterization of Probiotics from Different Curd Samples

Shirisha¹,

Priyanka²,

Satya³

2021

JDVAT

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“…The pH of gastric juice is around 3.0, and the stomach gastric digestion can last for 3 h [14]. According to the previous study [45], the pH of 3.0, for 3 h was reported as the standard for screening probiotics for acid resistance. The physiological concentration of human bile ranges between 0.3 and 0.5%, the time for food to pass through the small intestine is about 4 h, and the average concentration of bile is 0.3%.…”

Section: Discussionmentioning

confidence: 99%

Functional probiotics of lactic acid bacteria from Hu sheep milk

Chen

Wang

et al. 2020

BMC Microbiol

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Background: Probiotics are being considered as valuable microorganisms related to human health. Hu sheep is referred as one of the important sheep breeds in China. Goat milk produced by Hu sheep is characterized with high nutritional value and hypoallergenic in nature. Particularly, this milk contains plenty of milk prebiotic and probiotic bacteria. This study was aimed to scrutinize more bacterial strains from Hu sheep milk with potential probiotic activity. Results: Based on 16S rRNA sequence analysis, pool of forty bacterial strains were identified and evaluated their antimicrobial activities against Staphylococcus aureus, enterohemorrhagic Escherichia coli (EHEC), Salmonella typhimurium, Listeria monocytogenes enterotoxigenic E. coli (ETEC) and Aeromonas caviae. Four out of these isolated strains demonstrated their efficient bacteriostatic ability and potential healthy properties. We also examined the safety aspects of these bacterial candidates including three Lactococcus lactis strains (named as HSM-1, HSM-10, and HSM-18) and one Leuconostoc lactis strain (HSM-14), and were further evaluated via in vitro tests, including antimicrobial activity, cell surface characteristics (hydrophobicity, co-aggregation, and self-aggregation), heat treatment, antibiotic susceptibility, simulated transport tolerance in the gastrointestinal tract, and acid/bile tolerance. The obtained results revealed that HSM-1, HSM-10, HSM-14, and HSM-18 showed high survival rate at different conditions for example low pH, presence of bovine bile and demonstrated high hydrophobicity. Moreover, HSM-14 had an advantage over other strains in terms of gastrointestinal tract tolerance, antimicrobial activities against pathogens, and these results were significantly better than other bacterial candidates.

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“…The plates were then incubated at 37°C for 48 h and observed for the zone of DNase activity. A clear pinkish zone around the colonies was considered as positive DNase activity (Shuhadha et al, 2017).…”

Section: Methodsmentioning

confidence: 99%

Probiotic Properties of Lactic Acid Bacteria Isolated From Neera: A Naturally Fermenting Coconut Palm Nectar

et al. 2019

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Probiotic bacteria were isolated from different traditional fermented foods as there are several such foods that are not well explored for their probiotic activities. Hence, the present study was conducted to find the potential of lactic acid bacteria (LAB) as probiotics that were isolated from the sap extract of the coconut palm inflorescence – Neera, which is a naturally fermented drink consumed in various regions of India. A total of 75 isolates were selected from the Neera samples collected aseptically in the early morning (before sunrise). These isolates were initially screened for cultural, microscopic, and biochemical characteristics. The initial screening yielded 40 Gram-positive, catalase-negative isolates that were further subjected to acid – bile tolerance with resistance to phenol. Among 40 isolates, 16 survived screening using analysis of cell surface hydrophobicity, auto aggregation with adhesion to epithelial cells, and gastric–pancreatic digestion for gastrointestinal colonization. The isolates were also assessed for antimicrobial, antibiotic sensitivity, and anti-oxidative potential. The safety of these isolates was evaluated by their hemolytic and deoxyribonuclease (DNase) activities. Based on these results, seven isolates with the best probiotic attributes were selected and presented in this study. These LAB isolates, with 51.91–70.34% survival at low pH, proved their resistance to gastric conditions. The cell surface hydrophobicity of 50.32–77.8% and auto aggregation of 51.02–78.95% represented the adhesion properties of these isolates. All the seven isolates exhibited good antibacterial and antifungal activity, showing hydroxyl-scavenging activity of 32.86–77.87%. The results proved that LAB isolated from Neera exhibited promising probiotic properties and seem favorable for use in functional fermented foods as preservatives.

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Evaluation of probiotic attributes of Lactobacillus sp. isolated from cow and buffalo curd samples collected from Kandy

Abstract: Introduction Curd is a potential source of probiotic Lactobacillus species.

Cited by 15 publications

References 15 publications

Isolation and Characterization of Probiotics from Different Curd Samples

Isolation and Characterization of Probiotics from Different Curd Samples

Functional probiotics of lactic acid bacteria from Hu sheep milk

Probiotic Properties of Lactic Acid Bacteria Isolated From Neera: A Naturally Fermenting Coconut Palm Nectar

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