Exploring Probiotic Activity of Lactobacillus sp. Isolated from Indigenous Breeds of Cattle Milk and Fecal Samples in Bhatan Village, MH., IN

Jobby, Renitta; Flora, Yash; Bora, Ambica; Jha, Pamela; Kawalkar, Hemant; Desai, Nitin

doi:10.1007/s00284-020-01910-x

Cited by 10 publications

(5 citation statements)

References 33 publications

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“…In relation to the presence of L. salivarius in the seal sample, this species has been previously isolated from ovine biological samples, including sheep dung [50] and the rumen of a grazing lamb [51], and also from milk of different mammalian species [15,[52][53][54][55][56]. Therefore, it seems to be a species that is particularly well adapted to milk and mammary environments.…”

Section: Discussionmentioning

confidence: 99%

Characterization of a Ligilactobacillus salivarius Strain Isolated from a Cheese Seal Which Was Last Used in 1936

Alba,

Arroyo,

Fernández

et al. 2024

Foods

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Cheesemaking played a pivotal role in the life of the Pyrenean villages where cheese was a most prized commodity and the subject of much local competition. In one of them (Sasa de Sobrepuerto), Mrs. Sebastiana Palacio decided in 1877 to label all the cheeses made in her household with a seal to differentiate them from those made by other local producers. The cheese seal was last used in 1936 and, since then, it has been kept under excellent storage conditions. Since well-preserved cheese seals are rare, and bacterial cells may survive desiccation for long periods, the objective of this work was to isolate and characterize any lactic acid bacteria that survived in the seal. Analysis of the milky crust material revealed the presence of sheep caseins. Culture-based analysis led to the isolation of a strain of Bacillus licheniformis and a strain of Ligilactobacillus salivarius (L. salivarius SP36). The latter was characterized in vitro for safety and dairy-related functional properties. Its genome encodes several genes involved in protein, peptide, and amino acid catabolism, and flavor. Overall, the phenotypic and genetic features of this strain support a high potential for being used as adjunct culture in cheesemaking.

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Section: Discussionmentioning

confidence: 99%

Characterization of a Ligilactobacillus salivarius Strain Isolated from a Cheese Seal Which Was Last Used in 1936

Alba,

Arroyo,

Fernández

et al. 2024

Foods

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show abstract

“…The word "probiotics," which means "for life," is a Greek word [22]. The classification of lactic acidproducing bacteria, also known as LAB, comprises genera such as Lactobacillus, Enterococcus, Streptococcus, and Bifidobacterium.…”

Section: Literature Reviewmentioning

confidence: 99%

From Kimchi to Kefir: An Exploration of Probiotics, Benefits, and Future

AbuZaid,

Chan,

Chew

et al. 2023

E3S Web Conf.

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Live microorganisms known as probiotics, which have various beneficial claims, have undergone substantial research and commercial exploration in a wide range of goods across the world. Many scientific studies have demonstrated their advantages for both human and animal health. The two primary probiotic bacterial species are Lactobacillus sp. and Bifidobacterium sp. The multi-billion health food industry has employed probiotics with a variety of dietary matrices, which are briefly reported. The history of probiotics, their use in food and medicine, and the latest developments in probiotic processes such as microencapsulation and genetically engineered probiotics are all covered in this review.

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“…Therefore, LAB is often used as a probiotic because it can inhibit the growth of bad bacteria in the gastrointestinal tract (Saranraj et al 2013;Octarya et al 2021;Octarya et al 2022;). Furthermore, some LAB exhibit probiotics or other activities, such as lowering cholesterol, that confer health benefits on the host (Jobby et al 2020). LAB can also be used as a food preservative because it can produce antimicrobial compounds apart from lactic and acetic acids, diacetyl, and bacteriocins (Amelia et al 2021).LAB can be used as a source of probiotics and has contributed to the developing of fermented foods containing probiotics.…”

Section: Introductionmentioning

confidence: 99%

Isolation and identification of lactic acid bacteria from traditional food sarobuong of Kuantan Singingi District, Riau, Indonesia

SARYONO,

ISMAWATI,

PRATIWI

et al. 2023

Biodiversitas

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Abstract. Saryono, Ismawati, Pratiwi NW, Devi S, Sipayung MY, Suraya N. 2023. Isolation and identification of lactic acid bacteria from traditional food sarobuong of Kuantan Singingi District, Riau, Indonesia. Biodiversitas 24: 2201-2206. Lactic acid bacteria (LAB) are commonly used as probiotic agents in fermented processed foods like sarobuong. Sarobuong is a traditional food from Kuantan Singingi District made by fermenting bamboo shoots. In this study, the isolation and purification of LAB from sarobuang were done using MRS agar media with the streak quadrant method: macroscopic and microscopic observations and biochemical and physiological tests to identify isolates. The antibacterial ability of LAB isolates was used against pathogenic bacteria Escherichia coli and Staphylococcus aureus. The results showed that 21 isolates were gram-positive bacteria in the form of bacilli and coccus, while carbohydrate degradation was homofermentative. The results of the antibacterial test of 21 isolates indicated by LAB against E. coli and S. aureus bacteria showed a clear zone ranging from 0.1 to 0.6. The highest antibacterial activity against pathogenic bacteria E. coli was observed in isolate RB1, while for pathogenic bacteria S. aureus, it was in isolate R15. The results obtained from several isolates that have been tested showed that LAB isolated from sarobuong had relatively higher activity than the control and was identified as Lactobacillus and Streptococcus.

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Exploring Probiotic Activity of Lactobacillus sp. Isolated from Indigenous Breeds of Cattle Milk and Fecal Samples in Bhatan Village, MH., IN

Cited by 10 publications

References 33 publications

Characterization of a Ligilactobacillus salivarius Strain Isolated from a Cheese Seal Which Was Last Used in 1936

Characterization of a Ligilactobacillus salivarius Strain Isolated from a Cheese Seal Which Was Last Used in 1936

From Kimchi to Kefir: An Exploration of Probiotics, Benefits, and Future

Isolation and identification of lactic acid bacteria from traditional food sarobuong of Kuantan Singingi District, Riau, Indonesia

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