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

Abstract

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.

Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles

“…The adherence property of probiotic strains inhibits or prevents the attachment of pathogenic strains to the epithelial layer of the gut which, in turn, prevents pathogenic activity in the GIT tract of organisms [53,54]. Our results are in accordance with the literature [53,55] which demonstrated that Lactobacilli strains isolated in Islamabad are capable of growing under lysozyme conditions in the range of 96.69-53.45%. The results of gastric conditions are in accordance with the literature; however, according to Tokatlı et al, pancreatin has a negative impact on strain-survival rates which is in contrast to our results [54].…”

“…Besides, intact LAB cells are known to have antioxidant capabilities; therefore, they are present in the GIT tract. [55,57,58]. While passing through GIT tract, LAB released an antioxidant constituent which was reported as a healthy mechanism.…”

Comparative Analysis Using Raman Spectroscopy of the Cellular Constituents of Lacticaseibacillus paracasei Zhang in a Normal and Viable but Nonculturable State

“…The L. paracasei Zhang strain has good acid resistance and bile salt resistance, strong abilities in immune regulation and antioxidation, and has been widely commercially used as a probiotic food additive and supplement [ 4 ]. Lactic acid bacteria are frequently added during food production, and some of them enter the viable but nonculturable (VBNC) state to maximize their survival when facing unfavorable growth conditions during food processing and fermentation [ 5 , 6 ]. However, the current knowledge of VBNC bacteria has mainly been developed in studies of pathogenic bacteria, and our understanding of the VBNC state of probiotics or bacteria that are used in food is limited [ 7 ].…”

Characterization and Antibacterial Evaluation of Biodegradable Mannose-Conjugated Fe-MIL-88NH2 Composites Containing Vancomycin against Methicillin-Resistant Staphylococcus aureus Strains

“…Carbohydrates, in general, exert a strong influence on the process of cell surface adhesion through carbohydrate-receptor (lectin) or carbohydratecarbohydrate interactions [34,37]. Most carbohydrate molecules (e.g., galactose, lactose, MNS) are used to bind with lectin receptors commonly found in liver cells and also on the bacterial cell surface [38]. MNS-coated MOFs were used to enhance the bactericidal activity of VCM against Staphylococcus aureus-resistant strains in this study.…”