Identification and probiotic potential of lactic acid bacteria from camel milk

Sharma, Anjali; Lavania, Meeta; Singh, R. B.; Lal, Banwari

doi:10.1016/j.sjbs.2020.11.062

Cited by 39 publications

(19 citation statements)

References 45 publications

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“…The observed resistance in the presence of bile salts is of importance for the survival ability of the potential probiotic bacteria in the intestinal tract, as bile salts are present in the bile juice secreted by the gallbladder and end up in the duodenum [90]. The results regarding bile salt hydrolase activity are related with other studies, which found that L. plantarum and L. lactis strains isolated from dairy products showed a potential hydrolysis activity with sodium taurodeoxycholate [40,91]. Hydrolysis activity is a good indication for probiotics' selection, as it can reduce cholesterol accumulation in humans [91].…”

Section: Survival Under Conditions Simulating the Human Gi Tractsupporting

confidence: 55%

Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products

Kamarinou

Papadopoulou²,

Doulgeraki³

et al. 2022

Microorganisms

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The aim of the current study was to isolate indigenous lactic acid bacteria (LAB) from traditional Greek cheeses and assess their biochemical, technological, and functional characteristics, so as to develop novel cultures with multi-functional properties. Hence, 109 LAB isolates were recovered from traditional fresh cheeses and were evaluated in vitro for their gas production; proteolytic, lipolytic, and haemolytic activity; exopolysaccharide production (EPS); enzymatic potential; and ability to grow at 6.5% NaCl and at different pH, temperature, and anaerobic conditions. Consequently, 48 selected isolates were further evaluated for their survival under simulated gastrointestinal tract conditions, partial bile salt hydrolase activity, antibiotic resistance, and antimicrobial activity against pathogens. These isolates were also incorporated as co-cultures in yogurt production to examine their sensory characteristics and their survival in the product. Some prominent isolates that showed favorable technological and functional characteristics (good survival rates at low pH and bile salts, ability to produce β-galactosidase, and EPS) and attributed desirable sensory characteristics to yogurt were Lactococcus lactis (SRX2, SRX3, SRX5, and SMX16), Lactobacillus paracasei SRX10, and Lactiplantibacillus plantarum (FRX7, FB1), while Leuconostoc mesenteroides FMX3 and L. lactis SMX2 showed an anti-listerial activity in vitro. The results of the present study are promising for the production of novel dairy functional products with an enhanced quality and safety.

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Section: Survival Under Conditions Simulating the Human Gi Tractsupporting

confidence: 55%

Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products

Kamarinou

Papadopoulou²,

Doulgeraki³

et al. 2022

Microorganisms

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“…Sequential 10-fold sample dilutions were prepared in triplicate, using 0.75% sterile saline solution (weight/volume, w / v ). Then, 1 mL of the sample dilution was spread over De Man Rogosa Sharpe (MRS) agar medium and incubated for 48 h at 38 °C to isolate LAB [ 23 ]. Yeasts were cultured in solidified yeast extract peptone-dextrose medium (YPD) at 28 °C for 72 h [ 15 ].…”

Section: Methodsmentioning

confidence: 99%

Effects of Bovine Pichia kudriavzevii T7, Candida glabrata B14, and Lactobacillus plantarum Y9 on Milk Production, Quality and Digestive Tract Microbiome in Dairy Cows

Dong

Liu

et al. 2022

Microorganisms

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Microbial administration has been used successfully to improve host health. However, the positive effects of endogenous microbials are still underexplored. This study investigated the effects of bovine Lactic acid bacteria and yeast on the milk production, quality and digestive tract microbiome of dairy cows. Lactobacillus plantarum Y9, Pichia kudriavzevii T7 and Candida glabrata B14 isolated from high-yielding dairy cows were selected to feed low-yielding Holstein cows. Pichia kudriavzevii T7 could significantly increase milk yield, meanwhile, Pichia kudriavzevii T7 and Candida glabrata B14 could obviously reduce the number of somatic cell counts (SCC). However, slight differences were found in milk fat, protein, lactose and SNF (solids not fat) percentage. High throughput sequencing showed that the dominant bacteria were Prevotella and Ruminococcaceae in rumen and feces, respectively, and the dominant fungi were Penicillium, Aspergillus and Trichoderma in both samples, before and after feeding the microbial addition. Nonetheless, microbial addition changed the abundance and structure of the microbiome in the digestive tract. Our data showed bovine yeast and LAB were beneficial for improving performance and regulating the microbial structure of dairy cows. This study was expected to enrich the knowledge of the digestive tract microbiome in dairy cows and provide a feasible strategy for the further utilization of bovine microorganisms.

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“…The positive results showing the presence of precipitation around the colonies on MRS agar plate containing TDCA by LAB are advantageous for probiotics as it can help to detoxify bile salt by producing BSH activity ( Sharma et al 2021 ). It was observed that L. plantarum cam 15 from camel milk could combine the bile salts with BSH activity ( Sharma et al 2019 ).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the Probiotic Potential of Lactobacillus delbrueckii ssp. indicus WDS-7 Isolated from Chinese Traditional Fermented Buffalo Milk In Vitro

Dai

Lin

et al. 2022

Polish Journal of Microbiology

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The present study aimed to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from Chinese traditional fermented buffalo milk. Out of 22 isolates, 11 were putatively identified as LAB preliminarily. A total of six LAB strains displayed strong adhesion to HT-29 cells and all these strains showed preferable tolerance to artificially simulated gastrointestinal juices. WDS-4, WDS-7, and WDS-18 exhibited excellent antioxidant capacities, including DPPH radical, ABTS+ radical, and superoxide anion scavenging activities. Compared with the other two LAB strains, WDS-7 had a stronger inhibition effect on four pathogens. Based on the 16S rRNA gene sequencing and phylogenetic analysis, WDS-7 was identified as Lactobacillus delbrueckii ssp. indicus and selected to assess the potential and safety of probiotics further. The results revealed that WDS-7 strain had a strong capacity for acid production and good thermal stability. WDS-7 strain also possessed bile salt hydrolase (BSH) activity. Compared to LGG, WDS-7 was a greater biofilm producer on the plastic surface and exhibited a better EPS production ability (1.94 mg/ml as a glucose equivalent). WDS-7 was proved to be sensitive in the majority of tested antibiotics and absence of hemolytic activity. Moreover, no production of biogenic amines and β-glucuronidase was observed in WDS-7. The findings of this work indicated that L. delbrueckii ssp. indicus WDS-7 fulfilled the probiotic criteria in vitro and could be exploited for further evaluation in vivo.

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Identification and probiotic potential of lactic acid bacteria from camel milk

Abstract: Graphical abstract

Cited by 39 publications

References 45 publications

Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products

Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products

Effects of Bovine Pichia kudriavzevii T7, Candida glabrata B14, and Lactobacillus plantarum Y9 on Milk Production, Quality and Digestive Tract Microbiome in Dairy Cows

Evaluation of the Probiotic Potential of Lactobacillus delbrueckii ssp. indicus WDS-7 Isolated from Chinese Traditional Fermented Buffalo Milk In Vitro

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