Phenotypic and genotypic characterisation of Lactobacilli isolated from camel cheese produced in India

Nanda, Dhiraj Kumar; Tomar, Sudhir Kumar; Singh, Rameshwar; Mal, Gorakh; Singh, Prashant; Arora, Dilip K.; Joshi, B. K.; Chaudhary, Reeti; Kumar, Dinesh

doi:10.1111/j.1471-0307.2011.00695.x

Cited by 13 publications

(7 citation statements)

References 38 publications

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“…Isolation of L. plantarum strains have been carried out from different traditional cheese products, for instance several Iranian and Italian cheese varieties [22], Polish golka cheese [23], Greek Melichloro cheese [24], Turkish Karin Kaymak cheese [25], Serbian Zlatar cheese [26], Indian camel cheese [27], Brazilian ovine cheese [28], Tibetan Qula cheese [29], and West African soft cheese [30]. The key motive of the current assessment was to explore the antimicrobial potentials of L. plantarum spp., isolated from Hurood cheese, which is a conventional type of hard cheese.…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Antimicrobial Potentiality and Functionality of Lactobacillus plantarum Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens

et al. 2019

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Lactobacillus plantarum are amongst the diversified lactic acid bacteria (LAB) species which are being utilized abundantly in the food industry. Numerous L. plantarum strains have been reported to produce several antimicrobial compounds. Diacetyl, hydrogen peroxide, organic acids, as well as bacteriocins can also be exemplified by a variable spectrum of actions. The current study was intended to conduct the screening and characterization of antimicrobial prospective of L. plantarum from traditional Inner Mongolian fermented hard cheese. Foodborne pathogens, Salmonella typhimurium, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus, were examined by using the Oxford cup technique and the mixed culture inhibition assays. The resulting analyses disclosed that L. plantarum KLDS1.0344 indicated broad antimicrobial spectrum against all selected pathogens as compared to other LAB used in this study. Additionally, the decrement of the pathogen population was observed up to 3.47 logs in mixed culture inhibition assays. L. plantarum KLDS 1.0344 acid production was recorded up to 71.8 ± 3.59 °D in mixed culture while antimicrobial particles released in cell free supernatants demonstrated bacteriocin-like characteristics showing substantial pH stability (2.0–6.0), proteolytic enzyme reduced the antibacterial activity (15.2 ± 0.6 mm–20.4 ± 0.8 mm), heat stability (20 min at 120 °C) against selected pathogens. Moreover, the spectrum range of antimicrobial peptides after the partial purification was decreased as compared to the crude bacteriocin-like compound. The SDS-PAGE analysis showed the molecular weight range of partially purified bacteriocin from 12 to 45 kDa. After analyzing the obtained data from the current experimentation showed that the capability of L. plantarum KLDS 1.0344 to oppose the pathogen growth in vitro relies on the occurrence of organic acids along with bacteriocin-like compounds proving L. plantarum KLDS 1.0344 as a potentially appropriate candidate as an alternative bio-control agent against foodborne pathogens.

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Section: Introductionmentioning

confidence: 99%

Assessment of the Antimicrobial Potentiality and Functionality of Lactobacillus plantarum Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens

et al. 2019

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“…Ingestion with the bacterial powder preparation of L. plantarum or cheese containing L. plantarum (10.0 log CFU per day for 3 weeks) was found to be safe [52]. Recently, L. plantarum strains have been isolated in a wide variety of traditional cheese products, such as different Italian and Iranian cheese varieties [9], Greek Melichloro cheese [42], Polish golka cheese [51], Serbian Zlatar cheese [56], Turkish Karin Kaymak cheese [55], Tibetan Qula cheese [17], Indian camel cheese [40], Brazilian ovine cheese [38], and West African soft cheese [4].…”

Section: Introductionmentioning

confidence: 99%

Potential Probiotic Characterization of Lactobacillus plantarum Strains Isolated from Inner Mongolia “Hurood” Cheese

Zhang

Xue²,

Zhang³

et al. 2014

Journal of Microbiology and Biotechnology

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Total 121 lactic acid bacteria were isolated from homemade Inner Mongolia extra hard Hurood cheese. Seven of these strains, identified as Lactobacillus plantarum, were studied for probiotic characteristics. All seven strains survived at pH 3.0 for 3 h, or in the presence of oxgall at 0.3% or 0.6% for 4 h, but their viabilities were affected to different extents at pH 2.0 for 3 h. Strains C37 and C51 showed better adherence to Caco-2 cells, and higher hydrophobicity. The seven L. plantarum strains were different in in vitro free radical scavenging activities and cholesterolreducing ability. In vivo evaluation of the influence of L. plantarum C37 on the intestinal flora in a mouse model showed strain C37 could increase the viable counts of lactobacilli in feces of mice and decrease the viable counts of enterococci. When L. plantarum C37 was used to prepare probiotic Hurood cheese, it was able to maintain high viable counts (>7.8 log CFU/g) during the whole storage period, but the composition of the cheese was not changed. These results indicate that L. plantarum C37 could be considered as a promising probiotic strain.

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“…Camel milk creams have a healing effect on skin autoimmune diseases. Phenotypic and genotypic characterization of lactobacilli isolated from camel milk cheese produced by NRC on Camel, Bikaner, revealed that these isolates have potential for development of defined strain starter for camel cheese [82].…”

Section: Development Of Camel Milk Productsmentioning

confidence: 99%

Camel Milk: An Important Natural Adjuvant

et al. 2017

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One humped camel (Camelus dromedarius) breeds, indigenous to India, have been shown to have good genetic potential to produce milk. Camel milk not only is cost-effective in terms of feed conversion but also has additional advantage of longer lactation period and unique adaptation mechanisms for warm arid and semiarid regions. The key features of camel milk in comparison with other milk are low fat with high content of unsaturated and long-chain fatty acid. The proteins are rich in lactoferrin and lysozymes, but deficient in b-lactoglobulin. It has higher percentage of total salts, free calcium, protective proteins and vitamin C, and some of the microminerals, viz iron, copper and zinc. Physicochemical properties of camel milk are also unique and useful for food processing. The shelf life of raw camel milk is 8-9 h, which can be extended up to 18-20 h through activation of camel lactoperoxidase system. Heat stability of camel milk is shown to be highest at pH 6.8, and it ferments relatively slowly compared to the cattle milk. The camel milk is successfully processed for producing a variety of products, such as fermented milk ('lassi'), soft cheese, flavored milk and 'kulfee' (a kind of ice cream). Camel milk has been traditionally used in different regions of the world as natural adjuvant for managing a variety of human diseases.

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Phenotypic and genotypic characterisation of Lactobacilli isolated from camel cheese produced in India

Cited by 13 publications

References 38 publications

Assessment of the Antimicrobial Potentiality and Functionality of Lactobacillus plantarum Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens

Assessment of the Antimicrobial Potentiality and Functionality of Lactobacillus plantarum Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens

Potential Probiotic Characterization of Lactobacillus plantarum Strains Isolated from Inner Mongolia “Hurood” Cheese

Camel Milk: An Important Natural Adjuvant

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