Identification and characterization of lactic acid bacteria isolated from traditional cone yoghurt

Bostan, Kamil; Alçay, Ayla Ünver; Yalçin, Semiha; Vapur, Ufuk Eren; Nizamlıoğlu, Mustafa

doi:10.1007/s10068-017-0222-z

Cited by 8 publications

(11 citation statements)

References 24 publications

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“…The result was observed under the microscope with a magnification of 400× (Figure 2). Gram-positive, catalase-negative, cocci, and rod-shaped LAB were defined and tested for growth at different temperatures (15 o C and 45 o C) (Bostan et al, 2017)…”

Section: Morphology Identificationmentioning

confidence: 99%

Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra

et al. 2021

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Every dadiah product has different strains of LAB depending on the region of the manufacturer. Each region can use different types of bamboo and buffalo species that produce their milk. Using 16S rRNA sequencing, LAB in dadiah can be identified. For years, the dadiah was known to have natural probiotic properties. This bacterial strain is non-toxic and safe to consume and considered as food-grade microorganism (Saputri et al., 2018). Probiotics are living microorganisms (single or mixed) that are present adequately in our food, as much as 10 6 to 10 7 colony-forming units (CFU) per gram of food (Dwi et al., 2016;Purwati et al., 2017). Commonly, the bacteria are Lactobacillus, Bifidobacterium, Streptococcus, Lactococcus, and Enterococcus. LAB from fermented milk is widely used as probiotics, including Lactobacillus rhamnosus CAN-1, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus paracasei, Lactobacillus bulin, Streptococcus thermophilus, Lactobacillus fermentum, and Lactobacillus acidophilus. There is an increased number of new findings of nonpathogenic bacteria and yeast that are considered as probiotics and have health benefits (Saputri et al., 2018;Rayavarapu et al., 2019;(Djunaedi, 2007). Furthermore, diet supplemented with yoghurt showed a significant decline in blood cholesterol. LAB in the presence of prebiotics were found to be effective against increased blood lipid profile (Sarfraz et al., 2019).

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Section: Morphology Identificationmentioning

confidence: 99%

Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra

et al. 2021

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“…O experimento foi realizado através da técnica de PCR e análise de sequência da região V1-V3 do gene 16S rRNA e, com isso, foi encontrada em destaque a presença de Lactobacillus sakei e Lactobacillus plantarum. Bostan et al (2017), fizeram um estudo para identificar e caracterizar BALs isoladas em iogurte de cone tradicional através de RT-PCR e notaram a presença destacada do Lactobacillus plantarum, além de uma série de outros gêneros de BALs. Os resultados encontrados pelos autores, indicam que o iogurte estudado possui uma microflora mista.…”

Section: Isolamento Caracterização E Identificaçãounclassified

Bactérias ácido lácticas suas características e importância: revisão

Freire

Silva

Ferreira

et al. 2021

RSD

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As bactérias ácido lácticas (BAL) são um grupo de micro-organismos que podem estar presentes em diversos meios ricos em nutrientes, representadas por cerca de 530 espécies e subespécies. Apresentam-se na forma de cocos ou bastonetes, são gram positivos, catalase negativa, não esporuladas e geralmente sem motilidade. Sua classificação em diferentes grupos se dá pela morfologia e fisiologia no uso de nutrientes, pressão osmótica e condições atmosféricas para seu crescimento. Sua identificação pode ser feita através de testes bioquímicos clássicos e métodos moleculares, mais atuais, eficientes e aceitos pela comunidade científica. As BAL podem ainda serem utilizadas como probióticos ao serem adicionadas aos alimentos para conferir benefícios a saúde dos consumidores. Elas conferem vantagens para a extensão da vida útil do alimento, através da diminuição do pH, ou ainda, pela produção de peptídeos antagonistas contra outras bactérias. Modificam as propriedades sensoriais dos produtos, interferindo na intensidade do sabor e aroma dos alimentos fermentados. Nos animais de produção, as BAL além dos seus efeitos probióticos, exercem ação também sobre os índices zootécnicos, melhorando a sanidade e segurança alimentar aos produtos de origem animal. O objetivo do artigo é expor as características e a importância dessas bactérias e para isso foram reunidas cerca de 119 referências bibliográficas como fontes de pesquisa e aprendizado para o desenvolvimento do trabalho. Com isso, foi concluído que as BAL são de grande importância para a indústria, conferindo características sensoriais aos produtos, além de possuírem um papel importante para os animais, melhorando a sanidade e produção e, participação em saúde pública, através de seus efeitos probióticos.

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“…LAB including S. thermophilus and L. delbrueckii subsp. bulgaricus (Michaylova et al 2007;Bostan et al 2017), L. coryniformis (Weinrichter et al 2001), L. helveticus (Dimitrov et al 2005), and L. plantarum (Salvucci et al 2016) have been isolated from plants from different parts of the world.…”

Section: Resultsmentioning

confidence: 99%

“…In recent decades, the strains Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus have been isolated from plants and cones samples https://doi.org/10.17221/296/2020-CJFS collected from natural environments (Michaylova et al 2007;Bostan et al 2017). The technological properties and enzymatic content of these isolates were confirmed to be suitable for milk fermentation and could be used as yoghurt starters.…”

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confidence: 99%

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Isolation of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus from nature: Technological characterisation and antibiotic resistance

Tavşanlı¹,

Muş²,

Çetinkaya³

et al. 2021

Czech J. Food Sci.

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Yoghurt fermenting bacteria were isolated from natural sources including plants, dew, and rain samples (total of 300 samples) by the same methods nomadic peoples used for several centuries in Turkey. Inoculation into the reconstituted skim milk followed by planting on specific media and matrix-assisted laser desorption/ionization-time-of-flight mass spectrometry (MALDI-TOF MS) analysis allowed for the identification of 18 Lactobacillus delbrueckii subsp. and 26 Streptococcus thermophilus. A multiplex polymerase chain reaction (PCR) assay applied to lactobacilli enabled the identification of 5 isolates as L. delbrueckii subsp. bulgaricus. The isolates showed a varying range of acidification rates and proteolytic activity in reconstituted skimmed milk (RSM). S. thermophilus isolates showed a broader range of resistance and the most frequent resistance was observed for streptomycin (69.2%), gentamycin (65.3%), clindamycin (61.5%), ampicillin (61.5%), kanamycin (53.8%), and erythromycin (50%). For L. delbrueckii subsp. the highest resistance was determined for vancomycin (38.8%), ciprofloxacin (33.3%), and penicillin (27.8%). The frequency of multiple resistance was tested on 14 different antimicrobials determining that 19 S. thermophilus (73%) and 3 L. delbrueckii subsp. (16.7%) demonstrated resistance to more than three different antibiotics. In contrast to this wide-ranging resistance, five isolates from each genus were found to be susceptible to all tested antibiotics. The present study indicates that lactic acid bacteria (LAB) isolated from nature may have broad-range of resistance to antibiotics and could be a source for the transfer of resistance.

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Identification and characterization of lactic acid bacteria isolated from traditional cone yoghurt

Cited by 8 publications

References 24 publications

Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra

Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra

Bactérias ácido lácticas suas características e importância: revisão

Isolation of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus from nature: Technological characterisation and antibiotic resistance

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