Evaluation of Probiotic Potentials of the Lactic Acid Bacteria (LAB) Isolated from Raw Buffalo (Bubalus bubalis) Milk

Kalhoro, Muhammad Saleem

doi:10.29261/pakvetj/2019.015

Cited by 4 publications

(7 citation statements)

References 21 publications

(33 reference statements)

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“…This will help them to reach the small intestine and colon in which they can contribute to the balance of the intestinal microflora In addition, in possessing significant antibacterial activity, these strains could help relieve diarrhea and intestinal infections. According to Kalhoro et al, buffalo milk is a potential source of probiotic bacteria [135]. L. plantarum, L. pentosus, L. fermentum, and L. reuteri, obtained from raw buffalo milk, showed promising probiotic characteristics as they possessed resistance to gastrointestinal fluids, particularly acid pH (pH = 2), bile (1%), and lysozyme (100 µg/mL).…”

Section: Pre-probioticsmentioning

confidence: 99%

Compositional Characteristics of Mediterranean Buffalo Milk and Whey

Garau¹,

Manis

Scano

et al. 2021

Dairy

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The main objective of this review is to summarize the compositional characteristics and the health and functional properties of Mediterranean buffalo milk and whey derived from mozzarella cheese production. Several studies have investigated the composition of buffalo milk and in particular its fat, protein, and carbohydrates contents. These characteristics may change depending on the breed, feeding regime, and rearing system of the animals involved in the study, and also with the seasons. In particular, buffalo milk showed a higher nutritional value and higher levels of proteins, vitamins, and minerals when compared to milks produced by other animal species. Additionally, buffalo milk contains beneficial compounds such as gangliosides that can provide antioxidant protection and neuronal protection, and can improve bone, heart, and gastrointestinal health in humans.

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Section: Pre-probioticsmentioning

confidence: 99%

Compositional Characteristics of Mediterranean Buffalo Milk and Whey

Garau¹,

Manis

Scano

et al. 2021

Dairy

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“…We isolated and identified Lactobacillus strains based on 16S rRNA from buffalo milk. Buffalo ( Bubalus bubalis ) is a commercially important animal in different regions of Asia; hence, there is potential to make use of this animal’s Lactobacillus strains to improve public health [ 32 ]. Moreover, this research also characterized the probiotic potential of the isolated strains and evaluated their safety profile through a mouse model.…”

Section: Introductionmentioning

confidence: 99%

Identification, Biochemical Characterization, and Safety Attributes of Locally Isolated Lactobacillus fermentum from Bubalus bubalis (buffalo) Milk as a Probiotic

Abid

Farid

Abid³

et al. 2022

Microorganisms

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The demand of functional foods is on the rise, and researchers are trying to develop nutritious dairy products by using well-characterized strains of bacteria. In this study, we identified locally isolated strains of Lactobacillus fermentum from Bubalus bubalis (Nilli Ravi buffalo) milk and evaluated their potential as probiotics in food products like fermented milk. Fifteen Lactobacillus strains were initially isolated, and only four strains (NMCC-2, NMCC-14, NMCC-17, and NMCC-27) were examined for morphological and biochemical characterizations due to their ability of gas production in Durham tubes. Moreover, these strains were selected for further probiotic characterizations due to their extreme morphological resemblance with lactic acid bacteria for their antimicrobial activity, enzymatic potential, autoaggregation capability, hydrophobicity, and acid and bile tolerance. All selected isolates showed significant probiotic potential. However, NMCC-14 and NMCC-17 strains showed maximum probiotic potential. The isolates (NMCC-2, NMCC-14, NMCC-17, and NMCC-27) were identified as Lactobacillus fermentum utilizing 16S rRNA gene sequencing. The in vivo safety study of NMCC-14 (dose: 1010 CFU/day/mice; 21 days, orally) showed no histological dysfunctions in a mouse model. Pathogenic bacterial enzymes reduced the beneficial bacterial load in the host gastrointestinal tract. These results suggest that the NMCC-14 strain is safe and can be potentially used as a probiotic. Moreover, fermented milk was prepared by using the NMCC-14 strain. The results revealed that NMCC-14 strain-based fermented milk had significantly (p < 0.05) higher protein content (4.4 ± 0.06), water-holding capacity (WHC), and dynamic viscosity as compared to non-fermented milk. The results suggest that L. fermentum NMCC-14 is safe and nontoxic; hence, it can be a beneficial supplement to be used for the development of dairy products to be subjected to further clinical testing.

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“…Lactobacillus paraplantarum 11 (BT), Lactiplantibacillus plantarum 19, Lactobacillus pentosus 42, Limosilactobacillus fermentum 60, Lactobacillus pentosus 93, and Limosilactobacillus reuteri 112, which were previously isolated from buffalo milk were used as probiotic strains in this study [ 11 , 13 ]. The strains were preserved in 20% glycerol and resuscitated in MRS broth.…”

Section: Methodsmentioning

confidence: 99%

“…The LAB produce their antimicrobial activity through the reduction of pathogen translocation, inhibition of pathogen adherence, and production of antimicrobial compounds [ 14 ]. Antimicrobial compounds produced by lactic acid bacteria include organic acids, hydrogen peroxide, diacetyl, and bacteriocins, which can inhibit the growth of bacteria as well as fungi [ 11 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

“…Lactic acid bacteria and their antimicrobial metabolites can inhibit foodborne pathogens and act as natural biopreservatives. Very limited studies have been reported on biopreservative potential of the probiotics from buffalo milk and their antimicrobial metabolites [ 11 , 13 ]. Therefore, the present study was undertaken to characterize the antimicrobial activity of probiotic LAB isolated from raw buffalo milk and to evaluate their biopreservation potential.…”

Section: Introductionmentioning

confidence: 99%

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Antimicrobial Activities and Biopreservation Potential of Lactic Acid Bacteria (LAB) from Raw Buffalo (Bubalus bubalis) Milk

Kalhoro

Anal

Kalhoro

et al. 2023

Oxidative Medicine and Cellular Longevity

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The aim of this study was to investigate the antimicrobial and biopreservation potential of lactic acid bacteria. The potential probiotic culture inhibited the growth of gram-positive and gram-negative foodborne pathogens in agar spot assay with inhibition zones ranging from 10 to 21 mm in diameter. The strains showed coaggregation capabilities ranging from 7 to 71% with tested food pathogens including Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica subsp. enterica serovar Typhimurium. The effect of cell-free supernatants on the release of 260 nm absorbing material, especially nucleic acids, was evaluated and indicated the antagonistic activity on foodborne pathogens, the highest being Lactobacillus paraplantarum against E. coli (3.77) and S. aureus (3.86) after 60 min. The effect of cell-free supernatant (CFS) on the growth of pathogens showed that Lactobacillus paraplantarum 11 and L. pentosus 93 had the highest inhibitory activity against tested strains. The biopreservation assay indicated that the potential probiotic strains Lactobacillus paraplantarum 11 (BT), Lactiplantibacillus plantarum 19, Lactobacillus pentosus 42, Limosilactobacillus fermentum 60, Lactobacillus pentosus 93, and Limosilactobacillus reuteri 112 were effective in reducing the Listeria monocytogenes population in raw buffalo milk. Complete Listeria monocytogenes inhibition was observed after 6-8 days. This study showed that probiotic LAB from buffalo milk have antimicrobial and biopreservation potential; these strains have the potential to be utilized as biopreservative agents in food products.

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Evaluation of Probiotic Potentials of the Lactic Acid Bacteria (LAB) Isolated from Raw Buffalo (Bubalus bubalis) Milk

Cited by 4 publications

References 21 publications

Compositional Characteristics of Mediterranean Buffalo Milk and Whey

Compositional Characteristics of Mediterranean Buffalo Milk and Whey

Identification, Biochemical Characterization, and Safety Attributes of Locally Isolated Lactobacillus fermentum from Bubalus bubalis (buffalo) Milk as a Probiotic

Antimicrobial Activities and Biopreservation Potential of Lactic Acid Bacteria (LAB) from Raw Buffalo (Bubalus bubalis) Milk

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