Probiotic Potential of Pediococcus pentosaceus BCNU 9070

Shin, Hwa Jin; Choi, Hye Jung; Kim, Dong Wan; Ahn, Changwoo; Lee, Young Geun; Jeong, Young-Kee; Joo, Woo Hong

doi:10.5352/jls.2012.22.9.1194

Cited by 20 publications

(16 citation statements)

References 13 publications

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“…Bacillus circulan strains displayed greenish-brown color (α hemolysis) around their colonies grown on blood sheep agar (Table 4). This study was comparable to probiotic B. polyfermenticus CJ6; it was observed no hemolytic activity [32]. Probiotic Bacillus sp.…”

Section: Hemolytic Activitysupporting

confidence: 68%

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Study the effect of probiotic bacteria isolated from foods on pathogens

Zaid¹

2018

biomedicalresearch

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Eleven Bacillus strains were isolated from foods and evaluated their probiotic potential and safety. Then study the effect of selected strains against pathogens, and on the population of pathogens in Reconstituted Skim Milk (RSM). Seven strains from Bacillus sp. (3) and Bacillus subtilis (4) were selected which were grow in low pH 1.0 to 5.0 and tolerant bile salt 0.3 to 2%, highly resistant to simulated gastrointestinal tract conditions, and showed antimicrobial activity against Salmonella typhimurium ATCC20231 and Staphylococcus aureus ATCC25923. They had antibiotic susceptibility against 6 tested antibiotics. Also, it's exhibited non-hemolytic on sheep blood. Two pathogens were completely inhibited after 60 and 72hrs of incubation with selected probiotic strains in RSM. The results indicate that Bacillus subtilis or Bacillus sp. could be used as probiotic cultures for animal feeds and human, fermented vegetables, milk, meat product as well as to achieve bio preservation of dairy products in food industries.

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Section: Hemolytic Activitysupporting

confidence: 68%

“…BCNU9028 formed a green zone that indicatesαhemolysis. B. cereus produces a clear zone that indicates βhemolysis [32]. No-hemolysis and ɑ-hemolysis are considered to be safe and β-hemolysis was considered harmful [33].…”

Section: Hemolytic Activitymentioning

confidence: 99%

Study the effect of probiotic bacteria isolated from foods on pathogens

Zaid¹

2018

biomedicalresearch

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“…Resistance to a given antibiotic can be inherent to a bacterial species or genus. In addition, γ-hemolysis and α-hemolysis are considered to be safe, and β-hemolysis is considered to be harmful [60] as β-hemolysis is an indication that bacteria contain cytotoxic phospholipases [61].…”

Section: Discussionmentioning

confidence: 99%

Probiotic Properties of Bacillus Strains Isolated from Stingless Bee (Heterotrigona itama) Honey Collected across Malaysia

Amin

Sabri

Ismail

et al. 2019

IJERPH

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This study aimed to isolate, identify, and evaluate the probiotic properties of Bacillus species from honey of the stingless bee Heterotrigona itama. Bacillus spp. were isolated from five different H. itama meliponicultures, and the isolates were characterized through Gram-staining and a catalase test. Tolerance to acidic conditions and bile salt (0.3%), hydrophobicity, and autoaggregation tests were performed to assess the probiotic properties of the selected isolates, B. amyloliquefaciens HTI-19 and B. subtilis HTI-23. Both Bacillus isolates exhibited excellent antimicrobial activity against both Gram-positive and Gram-negative bacteria and possessed significantly high survival rates in 0.3% bile solution for 3 h. Their survival rates in acidic conditions were also comparable to a commercial probiotic strain, Lactobacillus rhamnosus GG. Interestingly, the hydrophobicity and autoaggregation percentage showed no significant difference from L. rhamnosus GG, a commercial probiotic strain. The results from this study suggest that B. amyloliquefaciens HTI-19 and B. subtilis HTI-23 isolated from stingless bee honey have considerably good probiotic properties. Therefore, more studies should be done to investigate the effects of these bacteria cultures on gastrointestinal health.

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“…The auto-aggregation ability of each isolate was measured according to the method described by Shin et al ( 2012 ). Bacterial cells were collected by centrifugation (9,400 × g for 3 min), washed twice with PBS, resuspended in PBS, and vortexed for 30 s. OD 600 was measured at 0 h and 4 h using a UV/visible spectrophotometer.…”

Section: Methodsmentioning

confidence: 99%

Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage

et al. 2018

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This study aimed to isolate potential probiotic lactic acid bacteria from a traditional rice-based fermented beverage “bhaati jaanr” and to evaluate their role during preparation of the beverage. Among various isolates, Lactobacillus plantarum strain L7 exhibited satisfactory in vitro probiotic characteristics such as acid resistance and bile tolerance, cell surface hydrophobicity, auto-aggregation, antibiotic susceptibility, and antimicrobial activities. Therefore, performance of L7 as a starter culture in rice fermentation was determined during a 6-day rice fermentation study. L. plantarum L7 decreased the pH, associated with an increase in total titratable acidity and organic acid production up to the 4th day of fermentation. The highest concentrations of succinic acid (0.37 mg/g), lactic acid (4.95 mg/g), and acetic acid (0.36 mg/g) were recorded on the 3rd, 4th, and 5th days of fermentation, respectively. Saccharifying (148.13 μg/min g−1) and liquefying (89.47 μg/min g−1) activities were the highest on days 3 and 2, respectively, and thereafter, they decreased. Phytase activity and the cleavage of free minerals (sodium, calcium, magnesium, manganese, and ferrous) increased up to days 3–4. The concentration of various accumulated malto-oligosaccharides (glucose, fructose, maltotriose, and maltoterose) was noted to be the maximum on days 4 and 5. Furthermore, gas chromatography-mass spectrometry analysis indicated the presence of various volatile compounds. The fermented material also exhibited 1,1-diphenyl-2-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity. Therefore, the probiotic, L. plantarum L7, has a significant role in the fermentation of this beverage and enhances its functional properties.

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Probiotic Potential of Pediococcus pentosaceus BCNU 9070

Cited by 20 publications

References 13 publications

Study the effect of probiotic bacteria isolated from foods on pathogens

Study the effect of probiotic bacteria isolated from foods on pathogens

Probiotic Properties of Bacillus Strains Isolated from Stingless Bee (Heterotrigona itama) Honey Collected across Malaysia

Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage

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