Probiotic and cultural characteristic of strainLactobacillus gasseri4/13 of human origin

Abstract

Lactobacillus gasseri within the Lactobacillus acidophilus group is a major species in the human microflora. The potential probiotic properties of a L. gasseri strain of human origin were evaluated. Out of 17 studied L. gasseri strains, L. gasseri 4/13 showed the highest immunomodulatory effect (induction of interferon gamma measured by sandwich enzyme-linked immunosorbent assay) in Balb/c mouse splenocytes in vitro and the highest rate of adhesion to Caco-2 human epithelial cells. The strain also reduced the concentration of cholesterol in the growth medium by 65% as compared with the initial concentration (measured spectrophotometrically). These probiotic properties indicate that L. gasseri 4/13 could prove an attractive concentrated adjunct monoculture in the production of new functional foods. To obtain a freeze-dried bacterial concentrate from L. gasseri 4/13, the influence of different culture media, temperatures and pH values on the accumulation of cell biomass was studied. Yoghurt samples were produced using a classical fermentation technology. Freeze-dried concentrated monoculture of L. gasseri 4/13 with over 1 × 1010 CFU/g viable cells was added as an adjunct culture together with a starter. The viable L. gasseri 4/13 cells remained above the critical value of 106 CFU/g during storage at 5 °C for the entire 20-day period. Organoleptic tests did not reveal any adverse change in the product taste and aroma of yoghurt samples at the 20th day. In conclusion, L. gasseri 4/13 was selected as having suitable probiotic and cultural characteristics for production of fermented milk products with high nutritional and biological value.

Modulation of immunity and gut microbiota after dietary administration of alginate encapsulated Shewanella putrefaciens Pdp11 to gilthead seabream (Sparus aurata L.)

“…Strains of L. crispatus have been associated with the ability to exert competitive exclusion and antimicrobial against vaginal human pathogens [69e71], being proposed as potential vaginal probiotic [72]. On the other hand, some trains of L. gasseri and L. johnsonii have also shown probiotic characteristics such as immunomodulatory [73] and anti-infective [74e76].…”

Characterization of the Lactobacillus plantarum A3 with novel fermentation properties

“…As a common strain in Sichuan pickle product, L. plantarum A3 also reveals great potential in probiotic yogurt in terms of bacterial population, texture and flavor [12]. Meanwhile, probiotic yogurt has many health benefits and can maintain a sufficient amount in the human gastrointestinal tract, such as milk fermented with probiotic strains such as Bifidobacteria and Lactobacilli [13,14]. Milk fermented with L. plantarum A3 in this research revealed a novel texture characteristic in terms of hardness, acidity and water holding capacity when combined with the traditional L. bulgaricus and S. thermophilus strains.…”

Halitosis

“…For example, all types of milk from whole milk to fat-free milk contain the milk protein casein or its hydrolysis components (amino acids), which in the process of putrefaction are biotransformed into VOC and VSC. Consumption of fermented milk products containing live microorganisms with probiotic activity by Lactobacillus species has beneficial effects on the body (Baltova and Dimitrov 2014). By improving the balance of intestinal microflora and action against microbes which are responsible for the production of VSCs are limited (Iwamoto et al 2010).…”

“…By improving the balance of intestinal microflora and action against microbes which are responsible for the production of VSCs are limited (Iwamoto et al 2010). Also unfavorable conditions such as low oral pH may decrease the beneficial effects (Porter 2011;Burton et al 2006;Aprea et al 2016;Baltova and Dimitrov 2014;Smith et al 2016;Venkateshwarlu et al 2004).…”