Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats

Parlindungan, Elvina; Lugli, Gabriele Andrea; Ventura, Marco; Sinderen, Douwe van; Mahony, Jennifer

doi:10.3390/foods10071519

Cited by 31 publications

(21 citation statements)

References 92 publications

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“…Phenolic compounds are released in the gastrointestinal tract through the process of digestion by deamination of aromatic amino acids derived from dietary proteins (Singhal et al 2019). A potential probiotic candidate should have the ability to tolerate the limited amounts (0Á2 and 0Á5%) of phenols which are present in the gastro-intestinal tract (Parlindungan et al 2021). As depicted in Fig.…”

Section: Resultsmentioning

confidence: 99%

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In vitro probiotic and safety attributes of Bacillus spp. isolated from beebread, honey samples and digestive tract of honeybees Apis mellifera

Toutiaee

Mojgani

Harzandi

et al. 2022

Letters in Applied Microbiology

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Bacillus species isolated from honeybee Apis mellifera gut, honey and bee bread samples were characterized for their in vitro probiotic and safety attributes. Alpha and γ haemolytic cultures were tested for their antibiotic resistance, antibacterial spectrum, acid and bile tolerance, adhesion ability (auto‐aggregation, co‐aggregation and hydrophobicity) and phenol tolerance. Safety criteria included evaluation of virulence genes and cytotoxicity percentages. Bacillus isolates inhibited both Gram‐positive and Gram‐negative pathogens including Staphylococcus aureus, Pseudomonas aeruginosa, Enterococcus faecalis and Streptococcus mutans, while none could inhibit Listeria monocytogenes. Among the isolates, Bacillus subtilis ZH05, ZB03 and ZG025 showed resistance to most of the tested antibiotics and were considered unsafe. B. subtilis (4) and B. licheniformis (1) tolerated acidic pH and bile conditions, never the less were more tolerant in simulated intestinal conditions vis‐a‐vis gastric conditions. In 0·5% phenol concentrations, B. licheniformis ZH02 showed highest growth, while, B. subtilis ZG029 demonstrated highest auto‐aggregation (65 ± 4·6) and hydrophobicity (23 ± 3·6) percentages (P < 0·05). The isolates lacked virulence genes (hblA, hblC, hblD, nhe, cytK and ces), and their cytotoxic percentage on Caco‐2 cell lines was ˂15%. Overall, honeybees appear to be a good source of Bacillus species exhibiting typical in vitro probiotic properties, which could be of commercial interest.

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Section: Resultsmentioning

confidence: 99%

“…A potential probiotic candidate should have the ability to tolerate the limited amounts (0·2 and 0·5%) of phenols which are present in the gastro‐intestinal tract (Parlindungan et al . 2021). As depicted in Fig.…”

Section: Resultsmentioning

confidence: 99%

In vitro probiotic and safety attributes of Bacillus spp. isolated from beebread, honey samples and digestive tract of honeybees Apis mellifera

Toutiaee

Mojgani

Harzandi

et al. 2022

Letters in Applied Microbiology

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“…According to Parlindungan et al [49] due to the growing interest in probiotics, it becomes crucial to characterize new probiotic strains with unique probiotic properties. LAB strains isolated from fermented meat products showed a strong activity towards indicator bacteria.…”

Section: Discussionmentioning

confidence: 99%

The Influence of Environmental Conditions on the Antagonistic Activity of Lactic Acid Bacteria Isolated from Fermented Meat Products

Łepecka

Szymański

Rutkowska

et al. 2021

Foods

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The aim of this study was to determine the impact of environmental conditions on the antimicrobial properties of 21 lactic acid bacteria strains in the selected indicator bacteria. To assess the antimicrobial activity of the whole bacteria culture (WBC), the agar well diffusion method was used. The interference of LAB strains with the growth of the selected indicator bacteria was evaluated by incubating co-cultures in the food matrix. Based on the conducted research, it was found that environmental conditions have a significant impact on the antimicrobial activity of lactic acid bacteria strains. The highest antimicrobial activity was recorded under optimal conditions for the development of LAB, the incubation time being different depending on the indicator strain used. The tested LAB strains were characterized by a high ability to inhibit indicator strains, especially in the food matrix. These results led us to further characterize and purify the antimicrobial compound produced by lactic acid bacteria taking into account changing environmental conditions.

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“…46 Enterococcus is the most common LAB strain recovered from fermented crustaceans and fishes, whereas Lactobacillus is the most common LAB obtained from fermented meats and plants. 47,48 Due to the complex components of meats, LAB extracted from such environments is likely to be more diversified functionally and physiologically and it is likely to provide further therapeutic applications than LAB isolated from other sources (Figure 1).…”

Section: Meatsmentioning

confidence: 99%

Lactobacillus Species as Probiotics: Isolation Sources and Health Benefits

Al-Yami¹,

Al-Mousa²,

Al-Otaibi³

et al. 2022

J. Pure Appl. Microbiol.

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Recently, the attention to exploring and applying probiotics has been increased. Probiotics are living microscopic organisms that have valuable impacts on health when consumed in adequate amounts. One of the most popular widespread utilized probiotics for many years until now is the Lactobacillus species which exemplifies the hugest heterogeneous group among the lactic acid bacteria (LAB) that normally occupy many environments that contain high nutrient levels such as soil, humans, waters, plants, animals and even air without causing any illness. The purpose of this work is to review and demonstrate the wide diversity of lactobacilli isolation sources and related health benefits applications of the strains discovered in order to break the familiar sources of lactobacillus spp., thereby encouraging more research into unconventional sources and opening up opportunities for clinical applications of Lactobacillus spp. As a result, the isolation sources of lactobacillus spp. in this review have been split into two groups based on the environmental condition, including fermented and non-fermented habitats described as lactobacilli probiotic sources. The unique Lactobacilli isolated from various sources are regarded as potential therapies for a variety of illnesses and physiological abnormalities, including immunomodulation, suppression of carcinogenesis, and cholesterol reduction, in addition to their capacity to guard against infections. This will be highly significant for revealing updated information about Lactobacillus spp. that has attracted considerable attention due to its potential application in clinical practices.

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Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats

Cited by 31 publications

References 92 publications

In vitro probiotic and safety attributes of Bacillus spp. isolated from beebread, honey samples and digestive tract of honeybees Apis mellifera

In vitro probiotic and safety attributes of Bacillus spp. isolated from beebread, honey samples and digestive tract of honeybees Apis mellifera

The Influence of Environmental Conditions on the Antagonistic Activity of Lactic Acid Bacteria Isolated from Fermented Meat Products

Lactobacillus Species as Probiotics: Isolation Sources and Health Benefits

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