Phenotypic Characteristics of Lactic Acid Bacteria Isolated from Cow`s Raw Milk of Bororo Cattle Breeders in Western Highland Region of Cameroon

François, Zambou Ngoufack; Victor, Sieladie Djomne; Florence, Fonteh Anyangwe; Paul, Moundipa Fewou; Felicite, Tchouanguep Mbiapo; Soda, M. El

doi:10.3923/jm.2008.447.456

Cited by 4 publications

(6 citation statements)

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“…The data in Table 4 also show an inverse relationship between the Lactobacillus isolate survival percentage and incubation time or an increase in the percentage of bile salts by more than 0.3%. Our results are in accordance with those obtained by François et al [ 24 ], who found that all Lactobacillus isolates showed ≥ 50% survival percentages at 0.2 and 0.4% (w/v) bile salts. Additionally, Handa and Sharma [ 42 ] found that L. plantarum F22 was resistant to 0.3% bile concentration.…”

Section: Resultssupporting

confidence: 93%

“…Our results were in accordance with some authors and in disagreement with others. François et al [ 24 ] reported that all tested Lactobacillus isolates were sensitive to ampicillin. Handa and Sharma [ 42 ] found that L. plantarum F22 was sensitive to gentamycin, ampicillin and ciprofloxacin.…”

Section: Resultsmentioning

confidence: 99%

“…The cultures were compared based on their growth development in each broth (pH 2.0, 3.0 and 4.0) and compared with the growth in the standard MRS broth (pH 6.0) (control). The differences (%) between the variations in OD at pH 6.0 and the variations in OD at pH 2.0, 3.0 and 4.0 generated an index of surviving isolates that was computed as follows: Surviving (%) = [(Δ OD pH 6 –OD pH 2,3 and 4 )/Δ OD pH 6 ] x 100 [ 24 ].…”

Section: Methodsmentioning

confidence: 99%

“…Survival (%) = (change in OD in MRS broth with ox-bile salt/change in OD in control MRS broth) × 100. Isolates showing a resistance percentage at a concentration of 0.3% of ox-bile salt higher than 50% were considered bile salt resistant isolates [ 24 ].…”

Section: Methodsmentioning

confidence: 99%

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Probiotic and technological characterization of selected Lactobacillus strains isolated from different egyptian cheeses

et al. 2023

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Background Fresh milk and natural environmental conditions are used to produce traditional cheeses. Such cheeses are produced by dozens of different types of microbes. Non-starter lactobacilli are the most responsible genus of lactic acid bacteria exhibiting key technological and health promoting traits. The purpose of this study is to isolate Lactobacillus bacteria from conventional Egyptian cheeses and analyse their probiotic potential and technological properties. Results Lactobacillus isolates (33 isolates) were isolated from different Egyptian cheeses. Our results revealed that 18.18% of the isolates were fast-acidifying, 30.3% were medium-acidifying and 51.5% were slow-acidifying isolates. The results of autolytic activity showed that 24.3% of the isolates were good autolysis, 33.3% were fair autolysis, while 42.4% were poor autolysis. Fifteen isolates produced exopolysaccharides, while 9 isolates exhibited antimicrobial activities against Lactobacillus bulgaricus 340. All the isolates were resistant to pH 3 for 3 h except isolate No. 15 (MR4). The growth rate of the isolates ranged from 42.25 to 85.25% at 0.3% bile salts after 3 h of incubation. The surviving percentage of the Lactobacillus isolates decreased with increasing incubation time or the percentage of bile salts greater than 0.3%. All the isolates grew after incubation in artificial gastric and intestinal fluids. The auto-aggregation of 15 isolates ranged from 43.13 to 72.77%. Lacticaseibacillus paracasei BD3, Lactiplantibacillus plantarum BR4 and Limosilactobacillus fermentum MR2 were sensitive to the majority of the tested antibiotics and showed good bile salt hydrolase activity. Conclusion L. paracasei BD3, L. plantarum BR4 and L. fermentum MR2 were isolated from Egyptian cheeses and showed probiotic and technological characterization, which are valuable for their practical application as starters, adjunct and protective cultures in cheese making.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Probiotic and technological characterization of selected Lactobacillus strains isolated from different egyptian cheeses

et al. 2023

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“…It is isolated for human saliva and it exists in some plant, human and animal gastrointestinal (18), row camel milk (4), raw cow milk (20) and human faeces (9).…”

Section: Introductionmentioning

confidence: 99%

ISOLATION AND IDENTIFICATION OF ALOCALSTRAIN OF PROBIOTIC BACTERIAL ACTOBACILLUS PLANTARUM AND STUDIED THE TOLERANCE ABILITY FOR DIFFERENT LEVELS OF pH

Abdul-Abbas¹,

Al-Badran²,

Al-Sherifi³

et al. 2016

Bas.J.Vet.Res.

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Lactobacillus plantarum IRQ12 was isolated from local pickle producing from Cucumis sativus submerged in 5% salt solution for one week far from sun light, selective media was used for isolation and activation process which was MRS broth and MRS agar, biochemical tests like catalase, nitrate reducing, productive gas, citrate consumption, produced ammonia from arginine, produced indole from tryptophan, fluid gelatin, ability of growth in 15, 45 °C, carbohydrates fermentation test, were carried out. DNA of bacteria was extracted by DNA extraction kit, identification by 16S rDNA gene. the local strain tolerance ability was

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Antipathogenic Action and Antibiotic Sensitivity Pattern of the Borhani-Associated Lactic Acid Bacterium Weissella confusa LAB-11

Hossain

Nafiz²,

Mozumder

et al. 2022

SSRN Journal

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Phenotypic Characteristics of Lactic Acid Bacteria Isolated from Cow`s Raw Milk of Bororo Cattle Breeders in Western Highland Region of Cameroon

Cited by 4 publications

References 0 publications

Probiotic and technological characterization of selected Lactobacillus strains isolated from different egyptian cheeses

Probiotic and technological characterization of selected Lactobacillus strains isolated from different egyptian cheeses

ISOLATION AND IDENTIFICATION OF ALOCALSTRAIN OF PROBIOTIC BACTERIAL ACTOBACILLUS PLANTARUM AND STUDIED THE TOLERANCE ABILITY FOR DIFFERENT LEVELS OF pH

Antipathogenic Action and Antibiotic Sensitivity Pattern of the Borhani-Associated Lactic Acid Bacterium Weissella confusa LAB-11

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