Lactic Acid Bacteria as Potential Probiotics

Sadiq, Muhammad Bilal

doi:10.1002/9781119702160.ch3

Cited by 3 publications

(3 citation statements)

References 71 publications

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“…Conversely, cereals consist of complex carbohydrates such as starch, which requires enzymatic metabolization to be broken into simple sugars. Lactose-utilizing bacteria can not directly break down starch, but their activity provides an acidified environment, leading to more favorable conditions for starch-degrading enzymes [38][39][40]. Therefore, fermented cereals by such bacteria may require longer time to thrive than dairy products, which explains the significant difference between the treatments in releasing more phenolics during storage periods.…”

Section: Discussionmentioning

confidence: 99%

Development of Fermented Camel Milk Incorporating Oats and Sukkari Date Palm Fruit: Nutritional, Physicochemical, Functional, and Organoleptic Attributes

Algonaiman,

Alharbi

2023

Fermentation

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Camel milk-based products have shown significant interest and remarkable growth in recent years. These products are valued as functional items due to their unique nutritional properties and potential health benefits. This study prepared fermented camel milk with the incorporation of unconventional ingredients, oat beverage and date palm fruit. Camel milk was mixed with 10% of Sukkari date paste with different concentrations of oat beverage (0, 25, 50, and 75%). The treatments were then fermented at 42 °C for roughly 3 h using ABT-5 starter culture. Multiple tests were then performed during the storage period to investigate the effects of oats supplementation on the characteristics of the prepared treatments. The results showed that the most favorable treatment was T2 (25% of oat beverage); it showed higher microbial activity by 2–7% compared to the control treatment, leading to a significant increase in total phenolic content and antioxidant activity. An increase in β-glucan content was also observed (0.05 g 100 g−1 DW), although more enhancements are suggested to reach at least 0.1 g 100 g−1 DW if considering β-glucan enrichment. Further, a significant increase in iron content was recorded in only T2 compared to other treatments; a decrease in phytic acid due to increased microbial activity in T2 is a possible explanation. Furthermore, T2 was the most liked treatment regarding taste, color, aroma, and texture. In conclusion, a 25% of oat beverage supplementation in fermented camel milk showed desirable effects and provided an innovative fermented camel milk. Investigating higher concentrations of more than 25% but less than 50% of oat beverages is suggested.

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Section: Discussionmentioning

confidence: 99%

Development of Fermented Camel Milk Incorporating Oats and Sukkari Date Palm Fruit: Nutritional, Physicochemical, Functional, and Organoleptic Attributes

Algonaiman,

Alharbi

2023

Fermentation

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“…However, LAB's efficiency in fermentation depends on various factors such as nutrient composition, time, pH, temperature, material ingredients, and antagonistic microorganisms [71,72]. Additionally, most LAB strains are probiotics with health-promoting properties [73]. We previously reported that E. faecium OV3-6 has in vitro probiotic activity [32].…”

Section: Discussionmentioning

confidence: 99%

Bacteriocin-Producing Enterococcus faecium OV3-6 as a Bio-Preservative Agent to Produce Fermented Houttuynia cordata Thunb. Beverages: A Preliminary Study

Choeisoongnern,

Chaiyasut,

Sivamaruthi

et al. 2023

Foods

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Microbial contamination affects the quality of the fermented Houttuynia cordata Thunb. (H. cordata) beverage (FHB). The present study aimed to assess the bio-preservative property of Enterococcus faecium OV3-6 (E. faecium OV3-6) during the production of FHB. The antimicrobial activity against Escherichia coli, Salmonella, Bacillus cereus, and Staphylococcus aureus and the survival of E. faecium OV3-6 were studied. Then, FHB fermentation was performed with different preservatives (non-preservative, E. faecium OV3-6, cell-free supernatant of E. faecium OV3-6, and nisin) with and without representative pathogens. The maximum antimicrobial activity against S. aureus and B. cereus was observed after 18 h of cultivation in an MRS medium. E. faecium OV3-6 was used as a starter to produce the FHB, and the strain survived up to 48 h in the fermented beverage. E. faecium OV3-6 and its cell-free supernatant inhibited the growth of E. coli, Salmonella, B. cereus, and S. aureus in the stimulated FHB. The non-preservatives and nisin-containing FHB showed inhibition against Gram-positive pathogens. The FHB treated with E. faecium OV3-6 was rich in lactic acid bacteria, and the product was at an acceptable level of pH (less than 4.3). Certain limitations were identified in the study, such as lack of nutritional, metabolomics analysis, and safety and consumer acceptability of FHB. The results suggested that E. faecium OV3-6 could be used as a bio-preservative to produce fermented plant beverages (FPBs).

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“…Thus, to address this problem, characterization of microbial biocontrol agents at genus level, using sensitive methods, are required for better functional characterization at species level to address this problem [12]. Bio-detoxification of mycotoxins using probiotic lactic acid bacteria has effectively removed contaminants by biodegradation or bio-adsorption pathways [13]. Bio-adsorption involves direct binding of the toxin to the bacteria, in which binding is affected by the bacterial affinity toward the toxin [14].…”

Section: Challenges Associated With Isolating Microbial Biocontrolsmentioning

confidence: 99%

Sustainable Agriculture through the Enhancement of Microbial Biocontrol Agents: Current Challenges and New Perspectives

Gokul,

Mabaso,

Henema

et al. 2023

Applied Sciences

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The future of pesticide usage in agriculture is uncertain due to its unsustainability, adverse environmental impacts, and its association in enhanced phytopathogen resistance. Hence, this situation urges the development of new sustainable practices in agriculture. A promising approach involves endophytes, which are non-pathogenic microorganisms inhabiting the interior parts of plants. However, due to the vast diversity and complexity of plant microbiomes, a major gap has formed with regards to endophytic research and its application in phytopathogen biocontrol. The gap has mainly been increasing due to the difficulty of isolating underrepresented endophytes and due to limitation of previous genetic tools availability to further research and understand plant-microbe interaction, endophytic biocontrol capabilities and their biocontrol compounds. This review highlights the current challenges being encountered in this research field. Additionally, the research advances through utilization of specialized techniques (CRISPR/Cas9 system, nanoparticles and multi-omics) are highlighted to assist in elucidating the mechanism revolving around plant-microbe interactions and to generate model systems demonstrating improved biocontrol capabilities of endophytes. The ultimate goal of this review is to provide improved approaches that could be implement in an array of microorganism that will enhance the phytopathogen biocontrol field in order to create a sustainable agricultural sector.

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Lactic Acid Bacteria as Potential Probiotics

Cited by 3 publications

References 71 publications

Development of Fermented Camel Milk Incorporating Oats and Sukkari Date Palm Fruit: Nutritional, Physicochemical, Functional, and Organoleptic Attributes

Development of Fermented Camel Milk Incorporating Oats and Sukkari Date Palm Fruit: Nutritional, Physicochemical, Functional, and Organoleptic Attributes

Bacteriocin-Producing Enterococcus faecium OV3-6 as a Bio-Preservative Agent to Produce Fermented Houttuynia cordata Thunb. Beverages: A Preliminary Study

Sustainable Agriculture through the Enhancement of Microbial Biocontrol Agents: Current Challenges and New Perspectives

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