Probiotic Characteristics of Lactobacillus plantarum FH185 Isolated from Human Feces

Park, Sun Young; Lim, Sang-Dong

doi:10.5851/kosfa.2015.35.5.615

Cited by 21 publications

(11 citation statements)

References 38 publications

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“…The suitable temperature for survival was 40 o C for both L. plantarum and L. acidophilus, while at lower temperatures the survival was reduced without lethality. The finding is in line with Park and Lim (2015); Kim et al (2009) and Karthikeyan and Santosh (2009). The optimum incubation temperature for bacterial survival depended on salinity (40 o C for both L. plantarum and L. acidophilus at 0.5%).…”

Section: Effect Of Salinity and Temperature On Bacterial Cell Survivasupporting

confidence: 86%

Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture fermentation

Frediansyah

Kurniadi

2016

Nusantara Biosci

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Abstract. Frediansyah A, Kurniadi M. 2016. Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture fermentation. and Lactobacillus acidophilus (FNCC 0051) were used as a single culture in cassava fermentation. The effect of salinity (0.5, 1, 2 and 3% (v/v)) and temperatures (4, 25, 30 and 40 o C) were investigated on the survival of these lactobacilli. In addition, fiber and moisture content were used to study the characteristic of cassava flour as a final product. About 6.98 cfu/g of L. plantarum and 7.02 cfu/g of L acidophilus were used as a single starter (t = 0 h) for cassava fermentation. After 15 h, the survival rate of both lactobacilli with the salinity of 0.5% and incubation at 40 o C were found to be at the highest compared with others. The temperature of incubation was showed in a degree-dependent manner in both reductions of pH to the substrate and fiber contents of flour product. However, it increased the survival of both L. plantarumand L. acidophilus in a degree of temperature-dependent manner. Both salinity and temperature did not give significant effect to further changing of moisture content. The fermentation of cassava could improve proximate composition, cyanide content and physical properties of cassava flour product.

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Section: Effect Of Salinity and Temperature On Bacterial Cell Survivasupporting

confidence: 86%

Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture fermentation

Frediansyah

Kurniadi

2016

Nusantara Biosci

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“…Previously L . plantarum FH185 showed high survivability at low pH and bile salt condition, as 97.4% and 96.6% respectively [45]. Bacillus sp.…”

Section: Discussionmentioning

confidence: 99%

Investigating the probiotic characteristics of four microbial strains with potential application in feed industry

Kim¹,

Bayo

Cha³

et al. 2019

PLoS ONE

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The present study aimed to evaluate the probiotic characteristics of certain microbial strains for potential use as feed additives. Three bacterial strains and a yeast previously isolated from different environments were investigated. The strains were subjected to molecular identification and established as Lactobacillus paracasei CP133, Lactobacillus plantarum CP134, Bacillus subtilis CP350 and Saccharomyces cerevisiae CP605. Lactobacillus sp. CP133 and CP134 exhibited antibiosis, antibiotic activity, and relative odor reduction ability. Bacillus subtilis CP350 was thermotolerant, reduced hydrogen sulfide gas and showed significant proteolytic activity, whereas Saccharomyces cerevisiae CP605 exhibited high acid and bile salt tolerance. In general, the isolates in this study demonstrated improved functional characteristics, particularly acid and bile tolerance and relative cell adhesion to HT-29 monolayer cell line. Results in this work provides multifunctional probiotic characteristics of the strains for potential development of probiotics and cleaning of the environment.

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“…Ability to tolerate bile salt is required for colonization and metabolic activity of bacteria in the small intestine and is thus considered an important parameter for evaluating the probiotic potential of the isolates. Bile salt concentration in small intestine is approximately 0.3%, therefore survival percentage of the isolates were determined after exposure to 0.3% bile salt for 3 h and 6 h (Park et al, 2015). Out of 81 isolates that qualified the acid tolerance test, 29 strains were able to withstand 0.3% bile for 3 h and 19 strains survived the same bile concentration for 6 h. Bile salt resistance could possibly be due to the ability of bacteria to deconjugate bile salts, which is associated to the capability to eliminate cholesterol from the intestinal environment (Baick et al, 2015).…”

Section: Bile Tolerancementioning

confidence: 99%

Isolation and Characterization of Potential Probiotic Strains Isolated from Traditional Indian Fermented Foods

Khagwal¹,

Sharma²,

Sharma³

2019

Int.J.Curr.Microbiol.App.Sci

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Probiotic Characteristics of Lactobacillus plantarum FH185 Isolated from Human Feces

Cited by 21 publications

References 38 publications

Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture fermentation

Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture fermentation

Investigating the probiotic characteristics of four microbial strains with potential application in feed industry

Isolation and Characterization of Potential Probiotic Strains Isolated from Traditional Indian Fermented Foods

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