Lactic and Propionic Acid Bacteria: the Formation of a Community for the Production of Functional Products with Bifidogenic and Hypotensitive Properties

Begunova, A.V.; Rozhkova, I.V.; Zvereva, Elena A.; Glazunova, Olga A.; Федорова, Т. В.

doi:10.1134/s0003683819060048

Cited by 11 publications

(5 citation statements)

References 33 publications

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“…Further, the pathogens were able to grow beyond the point of inoculation at the edges of Petri plate where the Propionibacterium freudenreichii influence would be less. The results are in accordance with data stating that P. freudenreichii possess higher biocontrol towards pathogenic S. arureus than E. coli [29]. Propionicin is a major bacteriocin known to be produced by majority of propionibacteria [30][31][32] that is responsible for inhibition of growth of various Gram-positive bacteria, Gram-negative bacteria and some molds.…”

Section: Surfacesupporting

confidence: 88%

In –Vitro Assessment of Probiotic Attributes of Propionibacterium freudenreichii Isolated from Dairy Cheese

Kumar

Suvarna

Sarvani

et al. 2020

CJAST

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Dairy propionibacteria possess innumerable advantages as probiotics, in food preservation and vitamin production. Propionibacterium freudenreichii is one among them and is known to produce cyanocobalamine (Vitamin B12) in stable quantities. Deficiency of Vitamin B12 is a major health issue among vegetarians and vegans making it a global concern. Hence, an attempt has been made to isolate Propionibacterium from dairy products. Propionibacterium isolates were enumerated by employing standard dilution plate count technique using yeast extract lactone agar (YELA). Gram’s reaction, pigmentation, catalase test, endospore production, nitrate reduction, gas production, fermentation of sucrose and maltose were performed to eliminate non-propionibacteria during isolation. Isolates that tested Gram positive, pigmented, catalase positive, non-endospore formation and could ferment sucrose as well as maltose were further used for identification by 16S rRNA sequencing. One isolate was confirmed to be Propionibacterium freudenreichii (PF) as identified by 16s rRNA gene amplification and Sanger’s sequencing. The confirmed isolate was subjected to various tests to check for its probiotic attributes. Haemolysis activity was tested to ensure non-pathogenicity using blood agar medium and isolate was found to be non-pathogenic. Antibiotic susceptibility pattern of the isolate was studied using currently prescribed seven antibiotics representing activity against both Gram-positive and Gram-negative bacteria. The isolate was found sensitive for all the seven antibiotics tested. The isolate was able to tolerate the pH till 2 and sustain by exhibiting minimal growth at 2.0 g L-1 of bile salts. Results reveal that PF, isolated native culture from cheese, proved to possess attributes for probiotic agent under in -vitro conditions.

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Section: Surfacesupporting

confidence: 88%

In –Vitro Assessment of Probiotic Attributes of Propionibacterium freudenreichii Isolated from Dairy Cheese

Kumar

Suvarna

Sarvani

et al. 2020

CJAST

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“…In our previous work, we demonstrated that Lactobacillus helveticus NK1, Lactobacillus rhamnosus F and Lactobacillus reuteri LR1 strains exhibit good safety and technological performance, as well as provide good probiotic properties to the final products [ 11 , 12 ]. In this article, the proteolytic activity of these LABs and their ability to release bioactive peptides with antioxidant and angiotensin I-converting enzyme inhibitory (ACE-I) properties were investigated.…”

Section: Introductionmentioning

confidence: 99%

Development of Antioxidant and Antihypertensive Properties during Growth of Lactobacillus helveticus, Lactobacillus rhamnosus and Lactobacillus reuteri on Cow’s Milk: Fermentation and Peptidomics Study

Begunova

Savinova

Glazunova

et al. 2020

Foods

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Bioactive peptides derived from milk proteins are an active research area. Exhibiting numerous positive physiological effects on digestive, cardiovascular, immune and nervous systems, these peptides thought to be one of the most promising ingredients for functional food. Generally, these peptides are inactive within the parent proteins and can be liberated during milk fermentation by the specific proteolytic systems of various Lactobacillus spp. Here we present the study of milk fermentation by Lactobacillus helveticus NK1, Lactobacillus rhamnosus F and Lactobacillus reuteri LR1 strains. It was demonstrated that the antioxidant activity of the milk fermented by these strains concomitantly increased with the strains’ proteolytic activity. For the angiotensin I-converting enzyme (ACE) inhibitory activity, the same tendency was not observed. Although the proteolytic activity of L. helveticus NK1 was two times higher than that of L. rhamnosus F, the milk fermented by these strains showed comparable ACE inhibition. The analysis of the peptide profiles of the fermented milk samples allowed us to hypothesize that some previously unreported peptides can be produced by L. rhamnosus F. In addition, it was demonstrated that these potential ACE-inhibiting peptides originated from the C-terminus of αS2-casein.

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“…An antagonistic activity of isolates of microorganisms against microscopic fungi was determined using a plate method (double culture method) [22]. To obtain an isolate sample, individual bacterial isolate was cultivated in a Petri dish on a Luria-Bertani (LB) agar medium at 37±1°C for 48 h to the moment of a continuous microorganism mycelium cover formation.…”

Section: Experiments Location Conditions and Layoutmentioning

confidence: 99%

Microorganism Isolates Stimulate Forest Crop Growth and Protection

Valiullin,

Mukhammadiev,

Egorov

et al. 2023

Preprint

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The antimicrobial properties of the new strains of microorganisms isolated from natural sources of various ecological niches in the Moscow Region and the Republic of Tatarstan were studied. An antifungal activity of isolates was established in a test culture of toxin-producing microscopic fungi that cause various plant diseases: Fusarium oxysporum, Aspergillus flavus, Penicillium spp. and Candida albicans. Of the 46 studied microorganisms, 4 isolates (Bacillus subtilis, Propionibacterium freudenreichii, Lactobacillus plantarum and Streptomyces spp.) showed an ability to produce biologically active metabolites with a pronounced antimicrobial potential. This is promising in the growth and protection of the Scots pine, pedunculate oak and small-leaved linden forest crops from diseases caused by fungi Lophodermium pinastri Chev. and Microsphaera alphitoides stimulation. Based on selected isolates, a Bacterial product LRV composition has been developed. A Scots pine, pedunculate oak and small-leaved linden seedlings single and double foliar treatment with Bacterial product LRV at a concentration of 10 ml/l led to an increase in the growth of an above-ground part by 31.8, 51.9 and 25.4 %, respectively, and an underground part – by 25.0, 37.2 and 25.7 %, respectively, compared with the control. The weight of seedling at the end of the study exceeded the control variant by an average of 26.0, 44.0 and 78.0 %, respectively. A use of a plant protection Bacterial product LRV did not have a significant effect on a powdery mildew and Schütte disease damage to forest crops. A Biogeosystem Technique methodology has been developed to improve a long-term forest growing.

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Lactic and Propionic Acid Bacteria: the Formation of a Community for the Production of Functional Products with Bifidogenic and Hypotensitive Properties

Cited by 11 publications

References 33 publications

In –Vitro Assessment of Probiotic Attributes of Propionibacterium freudenreichii Isolated from Dairy Cheese

In –Vitro Assessment of Probiotic Attributes of Propionibacterium freudenreichii Isolated from Dairy Cheese

Development of Antioxidant and Antihypertensive Properties during Growth of Lactobacillus helveticus, Lactobacillus rhamnosus and Lactobacillus reuteri on Cow’s Milk: Fermentation and Peptidomics Study

Microorganism Isolates Stimulate Forest Crop Growth and Protection

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