Novel autochthonous lactobacilli with probiotic aptitudes as a main starter culture for probiotic fermented milk

Nami, Yousef; Haghshenas, Babak; Bakhshayesh, Reza Vaseghi; Jalaly, Hossein Mohammadzadeh; Lotfi, Hajie; Eslami, Solat; Hejazi, Mohammad Amin

doi:10.1016/j.lwt.2018.08.035

Cited by 50 publications

(33 citation statements)

References 36 publications

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“…Since lysozyme is present in the human saliva; it is the first assault that probiotic bacteria must overcome to reach the human gut. It was observed that all the isolates of E. faecium grew well in high concentration of lysozyme (100 mg/l), even after contact with lysozyme for 2 h. Another attribute that probiotics need to possess to survive in the human gut is the low pH of the stomach, which might range from 1.5 to 2.0 and the gastric acid (pH 3.0) for at least 3–4 h. Though E. faecium isolates did not tolerate very low pH, i.e., 1.5 and 2.0, they survived at pH 3.0 for 3–4 h. Similarly, all the isolates survived in simulated gastric juice, even after 24 h. Thus, our results are in concordance with the results of previous studies (Banwo et al, 2013; Nami et al, 2014, 2018). After their passage through the stomach, probiotic bacteria have to combat the bile juices present in the intestine.…”

Section: Discussionsupporting

confidence: 92%

Evaluation of Bile Salt Hydrolases, Cholesterol-Lowering Capabilities, and Probiotic Potential of Enterococcus faecium Isolated From Rhizosphere

et al. 2019

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Bile salt hydrolase (BSH) activity, hypo-cholesterolemic effect, and probiotic properties have been reported for Enterococcus strains isolated from animal and human gut and fermented foods but not for strains isolated from environmental niches, like aquatic and terrestrial plants, soil, and water. The present study is the first report on isolation of Enterococcus faecium from rhizospheric soils that harbor the bsh gene, remove cholesterol in vitro , and possess essential and desirable probiotic attributes. Fifteen samples were collected from different sites located in northern, southern, and central regions of India, of which five yielded pure colonies that were named LR2, LR3, ER5, LR13, and VB1. These were identified by 16S rRNA gene sequencing as E. faecium and evaluated for BSH activity, cholesterol-lowering potential in vitro , and probiotic properties. Our results indicated that all the strains were capable of surviving the harsh conditions of the gastrointestinal tract and did not harbor any of the virulence genes. Though all strains showed the presence of bsh and potential for cholesterol removal, E. faecium strain LR13 showed a remarkable cholesterol removal capability and vancomycin susceptibility and possessed most of the desirable and essential attributes of a probiotic. Hence, it seems to be a fairly promising probiotic candidate that needs to be further evaluated in in vivo studies, especially for its hypo-cholesterolemic potential.

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Section: Discussionsupporting

confidence: 92%

Evaluation of Bile Salt Hydrolases, Cholesterol-Lowering Capabilities, and Probiotic Potential of Enterococcus faecium Isolated From Rhizosphere

et al. 2019

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“…The results of current findings were also consistent with the results of Wang, et al [63] who evaluated the probiotic potential of lactic acid bacteria from Chinese spontaneously fermented non-dairy food products and revealed no hemolytic activity of probiotic. Many researchers [37,[64][65][66] reported that probiotics did not showed hemolytic activity. When the safety of probiotic is concerned, lack of hemolytic activity is important during the selection of probiotic strains, because such strains are non-virulence and lack of hemolysin ensures that virulence will not appear among the bacterial strains (FAO/WHO 2006).…”

Section: Discussionmentioning

confidence: 99%

In Vitro Probiotic Potential and Safety Evaluation (Hemolytic, Cytotoxic Activity) of Bifidobacterium Strains Isolated from Raw Camel Milk

et al. 2020

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The present study was designed to isolate Bifidobacterium strains from raw camel milk and to investigate their probiotic characteristics. Among 35 isolates, 8 were identified as Gram-positive, catalase negative, non-spore forming, non-motile and V or Y shaped rods. B-2, B-5, B-11, B-19 and B-28 exhibited good survival at low pH and high bile salt concentration. Most of the isolates were resistant to nalidixic acid, fusidic acid, polymyxin B, neomycin, streptomycin, gentamicin, rifampicin and kanamycin. Furthermore, the production of exopolysaccharides (EPS), adhesion characteristics, antioxidant properties, antagonistic activities, nitrite reduction and cholesterol assimilation were also studied. Isolate B-11 was chosen because it exhibited most of the probiotic properties among all the tested isolates. It is identified as the member of Bifidobacterium longum group through 16S rRNA gene sequencing and named as B. longum B-11. B. longum B-11 was further selected for in vivo attachment to rat intestine and scanning electron micrographs revealed that attachment of a large number of rods shaped bacterial cell. Our findings suggest that B. longum B-11 processes excellent attributes to be used as potential probiotic in the development of functional probiotic food.

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“…To determine the antibiotic susceptibility, the disc diffusion method against some highly consumed and clinically important antibiotics such as cefixime (5 μg), azithromycin (15 μg), amoxicillin (25 μg), doxycycline (30 μg), trimethoprim-sulfamethoxazole (1.25/23.75 μg), ciprofloxacin (5 μg), cephalexin (30 μg), amoxicillin-clavulanic acid (20/10 μg), and vancomycin (30 μg) was performed. After overnight incubation of selected isolates on MRS agar medium at 37°C (1.7–3.9 × 10 9 CFU/ml) and placing antibiotic disks on them, the diameter of the inhibition zone around disks was measured by a digital caliper ( Nami et al, 2018b ).…”

Section: Methodsmentioning

confidence: 99%

Application of Tarkhineh Fermented Product to Produce Potato Chips With Strong Probiotic Properties, High Shelf-Life, and Desirable Sensory Characteristics

et al. 2021

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The application of Tarkhineh texture to protect probiotics in potato chips has been investigated as the main goal in this paper. In this study, the probiotic assessments, morphological characteristics, sensory evaluation, and survival rates of the covered probiotic cells with Tarkhineh in potato chips during storage time were assessed. Based on results, T34 isolated from traditional Tarkhineh as a safe strain had a high tolerance to low pH and bile salt conditions, displayed acceptable anti-pathogenic activities, and also showed desirable antibiotic susceptibility. Two types of Tarkhineh formulations (plain Tarkhineh and turmeric Tarkhineh) were applied using a simple spraying method for covering T34 cells in potato chips. All formulations showed elliptical to spherical (480-770 μm) shape probiotic drops. Storage stability results revealed that T34 cells mixed with turmeric and plain Tarkhineh during 4 months of storage at 4°C displayed excellent protection abilities with about 3.70 and 2.85 log decreases in CFU/g respectively. Additionally, probiotic potato chips compared to non-probiotic and commercial potato chips, exhibited probiotic product criteria such as excellent quality and superior sensory properties during storage time. In conclusion, Tarkhineh showed high potential as a protective matrix for probiotic cells in potato chips.

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Novel autochthonous lactobacilli with probiotic aptitudes as a main starter culture for probiotic fermented milk

Cited by 50 publications

References 36 publications

Evaluation of Bile Salt Hydrolases, Cholesterol-Lowering Capabilities, and Probiotic Potential of Enterococcus faecium Isolated From Rhizosphere

Evaluation of Bile Salt Hydrolases, Cholesterol-Lowering Capabilities, and Probiotic Potential of Enterococcus faecium Isolated From Rhizosphere

In Vitro Probiotic Potential and Safety Evaluation (Hemolytic, Cytotoxic Activity) of Bifidobacterium Strains Isolated from Raw Camel Milk

Application of Tarkhineh Fermented Product to Produce Potato Chips With Strong Probiotic Properties, High Shelf-Life, and Desirable Sensory Characteristics

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