Probiotic Potential of<i>Lactobacillus</i>Strains with Antimicrobial Activity against Some Human Pathogenic Strains

Shokryazdan, Parisa; Sieo, Chin Chin; Ramasamy, Kalavathy; Liang, Juan Boo; Alitheen, Noorjahan Banu Mohamed; Jahromi, Mohammad Faseleh; Ho, Yin Wan

doi:10.1155/2014/927268

Cited by 242 publications

(190 citation statements)

References 43 publications

(48 reference statements)

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“…Bacteriocins are known to harbor the narrow antibacterial spectra of activity 9,17 although some have been reported to show broad activity spectrum. The antimicrobial assays using the cell-free supernatant of the LAB cultures isolated from ugba and okpiye, two locally fermented Nigerian food condiments showed that S. aureus was the most sensitive organism tested, while Listeria monocytogenes was the most resistant.…”

Section: Resultsmentioning

confidence: 99%

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Development of antimicrobial packaging materials for food preservation using bacteriocin from Lactobacillus casei

Damania¹,

Patel²,

Shaw³

et al. 2016

Microbiol Res (Pavia)

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Bacteriocins are proteinaceous toxin produced by bacteria to inhibit the growth of similar or closely related bacteria. Among lactic acid bacteria (LAB), bacteriocins are produced by Streptococcus, Pediococcus, Lactobacillus, etc. In recent years, bacteriocin-producing LAB have attracted significant attention because of their generally recognized as safe status and potential use as safe additives for food preservation. Incorporation of bacteriocins into packaging films to control food spoilage and pathogenic organisms has been an area of active research for last decade. Antimicrobial packaging film prevents microbial growth on food surface by direct contact of the package with the surface of food. The objectives of this study were to isolate bacteriocin-producing LAB from Yakult ® , develop antimicrobial packaging system and evaluate their antimicrobial effects on selected spoilage and pathogenic microorganisms. For this reason, the antimicrobial packaging film was made by using the bacteriocin by Lactobacillus casei and coating it or adsorbing it onto the surface of different packaging materials. The antimicrobial activity of the coated films was tested by agar diffusion assay against the test organisms Escherichia coli and Staphylococcus aureus. The results obtained proved that bacteriocins can be used to inhibit both the test organisms. Thus antimicrobial packaging systems can be developed using bacteriocins thereby reducing the risk of pathogen development, as well as extending the shelf life of foods.

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Section: Resultsmentioning

confidence: 99%

“…Diameter of the inhibition zones around the discs were measured and recorded. [8][9][10] This work is licensed under a Creative Commons Attribution NonCommercial 4.0 License (CC BY-NC 4.0). Thermal stability of bacteriocins…”

Section: Methodsmentioning

confidence: 99%

Development of antimicrobial packaging materials for food preservation using bacteriocin from Lactobacillus casei

Damania¹,

Patel²,

Shaw³

et al. 2016

Microbiol Res (Pavia)

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“…By producing acids (such as acetic and lactic acids) and other compounds that inhibit the growth of toxin-producing pathogenic bacteria, lactobacilli and other useful bacteria are considered as probiotics (Suskovic et al 2010;Shokryazdan et al 2014). As mentioned above, one of the main features of lactobacilli is their ability to produce lactic acid that reduces the pH of intestinal tract.…”

Section: Resultsmentioning

confidence: 99%

“…Low pH environments favor the growth of gram positive bacteria (such as Bifidobacteria and Lactobacillus) but not of gram negative pathogenic microbes, such as E-coli and Salmonella, because of the sensitivity of their cell membrane in the acidic condition (Suskovic et al, 2010). In addition, by suppressing the production of toxic compounds that may change the morphology of the intestinal wall and reduce the colonization of pathogens on the intestinal wall, probiotics prevent damage to the epithelial cells (Saulnier et al, 2009, Shokryazdan et al 2014) allowing better absorption. The dietary supplementation of Lactobacillus in this study did not affect total gut microbial population, but significantly (p<0.01) increased the population of lactobacilli and reduced that of E-Coli in the cecum samples of broilers (Figure 2).…”

Section: Resultsmentioning

confidence: 99%

Lactobacillus Pentosus Ita23 and L. Acidipiscis Ita44 Enhance Feed Conversion Efficiency and Beneficial Gut Microbiota in Broiler Chickens

Altaher

Jahromi

Ebrahim

et al. 2015

Rev. Bras. Cienc. Avic.

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Although the use of probiotics especially Lactobacillus and Bifidobacteria species on growth and feed utilization in poultry production has been extensively studied, the results were inconsistent presumably because the mode of action of probiotic is multi-factorial and each probiotic strain may affect the host in a specific manner. This study investigated the probiotic effect of two strains of Lactobacillus (Lactobacillus pentosus ITA23 and Lactobacillus acidophilus ITA44; 10 9 cells/kg feed) isolated from mulberry (Morus Alba) silage on the growth performance, cecal microbial population, and blood cholesterol of broiler chickens. One hundred twenty male broiler chicks (Cobb500) were randomLy allocated to two groups (control and treatment) of six replicates (cages) with 10 chicks per cage. Chicks in the control group received a standard diet and those in the treatment group received the same diet supplemented with 10 9 cells of the above Lactobacillus per kg feed. Supplementation of Lactobacillus did not affect body weight gain (averaged 1604 g at 35 days old) but feed conversion ratio improved (p<0.01) by 6.4% due to reduction in feed intake (p<0.01) by birds in the treatment group. Supplementation also increased the population of Lactobacillus spp. and reduced pathogens E. coli in the cecal samples. Although Lactobacillus supplementation tends to reduce serum total cholesterol, low-density lipoprotein (LDL) and triglyceride concentrations, these values were not significantly different from those of the control group. Results of this study showed that L. pentosus ITA23 and L. acidophilus ITA44 are potential probiotics to be used in poultry diets.

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“…Shokryazdan et al [17] found that among 23 isolated Lactobacillus from mulberry silage, only 10 isolates could grow more than 50% in 0.3% bile salts compared to the control. Also Shokryazdan et al [21] reported a reduction in the viability by L. salivarius strains isolated from chicken intestines after 3 h exposure to 0.3% bile salts.…”

Section: Discussionmentioning

confidence: 98%

Kuzey İran Köy Tavuklarında Salmonella Enteritidis ve Salmonella Typhimurium’a Karşı Biyokontrol Stratejisi Olarak Lactobacilli İzolatlarının Taranması

Royan¹,

Alaie²,

Afraz³

et al. 2018

Kafkas Univ Vet Fak Derg

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In this study, Gram positive and catalase negative rod-shaped bacterial strains were isolated from Iran's backyard chicken intestines. After a preliminary screening for acid and bile tolerance, 14 Lactobacillus reuteri isolates were selected based on susceptibility to the antibiotics and the absence of beta haemolysis for antimicrobial activity against Salmonella Enteritidis and Salmonella Typhimurium. All 14 isolates were able to tolerate pH 3 for 3 h and their resistance to 0.3% bile salts was more than 50%. Among these 14 isolates,. reuteri ABRIG8 and L. reuteri ABRIG9 were able to withstand pH 2.3 for 2 h, and L. reuteri ABRIG17 was the only isolate with good survivability in pH 2.3 for 3 h. Five isolates were able to withstand stronger acidic conditions and inhibit Salmonella Enteritidis and Salmonella Typhimurium by more than 90% with less of their supernatants. The results of this study demonstrated that isolated L. reuteri from intestines of chickens native to Northern Iran could be introduced as potential antimicrobial probiotic strains to control S. Enteritidis and S. Typhimurium infection.

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Probiotic Potential ofLactobacillusStrains with Antimicrobial Activity against Some Human Pathogenic Strains

Cited by 242 publications

References 43 publications

Development of antimicrobial packaging materials for food preservation using bacteriocin from Lactobacillus casei

Development of antimicrobial packaging materials for food preservation using bacteriocin from Lactobacillus casei

Lactobacillus Pentosus Ita23 and L. Acidipiscis Ita44 Enhance Feed Conversion Efficiency and Beneficial Gut Microbiota in Broiler Chickens

Kuzey İran Köy Tavuklarında Salmonella Enteritidis ve Salmonella Typhimurium’a Karşı Biyokontrol Stratejisi Olarak Lactobacilli İzolatlarının Taranması

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