How to select a probiotic? A review and update of methods and criteria

Pereira, Gilberto Vinícius de Melo; Coelho, Bruna de Oliveira; Júnior, Antônio Irineudo Magalhães; Soccol, Vanete Thomaz; Soccol, Carlos Ricardo

doi:10.1016/j.biotechadv.2018.09.003

Cited by 330 publications

(242 citation statements)

References 240 publications

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“…Antibacterial activity against pathogenic bacteria, viability in low pH or bile salt, and antibiotic sensitivity are parameters that are considered in selecting probiotic candidate (de Melo Pereira et al, 2018). Gotcheva et al (2002) reported that Lactobacillus plantarum and Candida rugosa had antibacterial activity towards P. aeruginosa, S. enteritidis, and Salmonella strains.…”

Section: Discussionmentioning

confidence: 99%

The Assays of Bacteria-Yeast Consortia as Probiotics Candidates and Their Influences on Nutrients Utilization of Quails Diet

Sofyan

Martin

Laconi

et al. 2019

Trop. Anim. Sci. J.

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This study aimed to assay L. plantarum (P1), S. cerevisiae (P2), and its combination (P3) as probiotics candidates and their effects on nutrient digestibility in Japanese quails (Cortunix cortunix japonica) diets. In vitro assays were employed to evaluate the antibacterial activities against pathogenic bacteria (Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Salmonella pullorum), sensitivity to antibiotics (i.e., streptomycin, penicillin, and erythromycin), stress on bile salt and acidity condition. Evaluation of probiotics on in vivo nutrient utilization was carried out by administration of probiotics to laying quails in drinking water with various treatments (R0, control; R1, L. plantarum; R2, S. cerevisiae; R3, combination of R1+R2; R4, commercial feed additive). Results showed that the highest inhibitory activity was performed by P2 on S. aureus (17.28 mm). Treatments P2 and P3 were resistant to all the tested antibiotics, while P1 was resistant to streptomycin and penicillin. P1 was tolerant to bile salts whereas P2 was tolerant to gastric acidity conditions. For the in vivo experiment, quails fed R1, R2, and R4 had higher nitrogen retention as compared to R0 (p<0.05). However, all treatments revealed similar metabolizable energy values. The cluster analysis showed that quails consuming the combination of L. plantarum and S. cerevisiae were within the same cluster with the control but different clusters from the individual probiotics across all parameters, indicating a possible antagonistic effect between the two species. In conclusion, the inclusion of L. plantarum or S. cerevisiae inhibits pathogenic bacteria without influencing nutrient utilization of quail diet.

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Section: Discussionmentioning

confidence: 99%

The Assays of Bacteria-Yeast Consortia as Probiotics Candidates and Their Influences on Nutrients Utilization of Quails Diet

Sofyan

Martin

Laconi

et al. 2019

Trop. Anim. Sci. J.

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“…kimchi, kefir, yoghurt, sour milk or cheese (Shortt, 1999) (Araya et al, 2002). These criteria relate to phenotypic/genotypic traits and functional properties, such as strain identification, stress tolerance, adherence to mucosa or intestinal epithelium, or safety (de Melo Pereira et al, 2018). Based on these recommendations, there is a growing number of novel strains or isolates from the canonical lactobacilli and bifidobacteria that have been classified as probiotics.…”

Section: Selection Of Traditional Health-promoting Bacterial Species:mentioning

confidence: 99%

Biotechnology of health-promoting bacteria

Douillard

Vos

2019

Biotechnology Advances

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Over the last decade, there has been an increasing scientific and public interest in bacteria that may positively contribute to human gut health and well-being. This interest is reflected by the ever-increasing number of developed functional food products containing health-promoting bacteria and reaching the market place as well as by the growing revenue and profits of notably bacterial supplements worldwide. Traditionally, the origin of probiotic-marketed bacteria was limited to a rather small number of bacterial species that mostly belong to lactic acid bacteria and bifidobacteria. Intensifying research efforts on the human gut microbiome offered novel insights into the role of human gut microbiota in health and disease, while also providing a deep and increasingly comprehensive understanding of the bacterial communities present in this complex ecosystem and their interactions with the gut-liver-brain axis. This resulted in rational and systematic approaches to select novel health-promoting bacteria or to engineer existing bacteria with enhanced probiotic properties. In parallel, the field of gut microbiomics developed into a fertile framework for the identification, isolation and characterization of a phylogenetically diverse array of health-promoting bacterial species, also called next-generation therapeutic bacteria. The present review will address these developments with specific attention for the selection and improvement of a selected number of health-promoting bacterial species and strains that are extensively studied or hold promise for future food or pharma product development.

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“…Probiotics are live microorganisms that impart various beneficial effects on the host, when consumed in an appropriate concentration (de Melo Pereira et al, 2018). The genus, Lactobacillus is the representative heterogeneous group of the lactic acid bacteria (LAB).…”

Section: Introductionmentioning

confidence: 99%

Probiotic Properties of Lactobacillus brevis KU200019 and Synergistic Activity with Fructooligosaccharides in Antagonistic Activity against Foodborne Pathogens

Kariyawasam¹,

Yang²,

Lee³

et al. 2020

Food Sci Anim Resour

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This study aims to evaluate the probiotic properties of Lactobacillus brevis (L. brevis) KU200019 and the synergistic activity with prebiotics on antimicrobial activity, and the potential application as an adjunct culture in fermented dairy products. The commercial strain, L. brevis ATCC 14869 was used as reference strain. L. brevis KU200019 was showed higher viability in simulated gastric (99.38±0.21%) and bile (115.10±0.13%) conditions compared to reference strain. L. brevis KU200019 exhibited antimicrobial activity against various foodborne pathogens. The supplementation of fructooligosaccharides (FOS) enhanced viability of lactic acid bacteria (>8 Log CFU/mL) and antioxidant activity [2,2diphenyl-2-picrylhydrazyl radical assay (DPPH) assay, 31.23±1.14%; 2,2-azinobis (3ethylbenzothiazoline-6-sulfonic acid (ABTS) assay, 38.82±1.46%] in fermented skim milk during refrigerated storage. L. brevis KU200019 was distinguished from the reference strain by its higher probiotic potential, antimicrobial activity, and higher antioxidant activity in fermented milk. Therefore, L. brevis KU200019 with FOS was demonstrated promising properties for further application in fermented dairy products with enhanced safety and quality.

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How to select a probiotic? A review and update of methods and criteria

Cited by 330 publications

References 240 publications

The Assays of Bacteria-Yeast Consortia as Probiotics Candidates and Their Influences on Nutrients Utilization of Quails Diet

The Assays of Bacteria-Yeast Consortia as Probiotics Candidates and Their Influences on Nutrients Utilization of Quails Diet

Biotechnology of health-promoting bacteria

Probiotic Properties of Lactobacillus brevis KU200019 and Synergistic Activity with Fructooligosaccharides in Antagonistic Activity against Foodborne Pathogens

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