Probiotic Properties of Lactic Acid Bacteria Isolated from Water-Buffalo Mozzarella Cheese

Jeronymo-Ceneviva, Ana Beatriz; Paula, Aline Teodoro de; Silva, Luana Faria; Todorov, Svetoslav Dimitrov; Franco, Bernadette D.G.M.; Penna, Ana Lúcia Barretto

doi:10.1007/s12602-014-9166-2

Cited by 49 publications

(29 citation statements)

References 60 publications

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“…β‐galactosidase enzyme producing bacteria convert lactose into glucose and galactose. Lactose intolerance can be improved by consumption of functional foods with probiotics that produce β‐galactosidase enzyme (Jeronymo‐Ceneviva et al, ).…”

Section: Resultsmentioning

confidence: 99%

Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

Kalhoro

Visessanguan

Nguyen

et al. 2019

J Food Process Preserv

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This study aimed to isolate bacteriocin‐like inhibitory substance (BLIS) producing strains from raw buffalo milk and characterize their probiotic and antimicrobial potential. The BT‐11 isolate was identified through 16S rDNA gene sequencing and recA gene amplification as Lactobacillus paraplantarum. The BT‐11 strain survived in low pH (2, 3) and bile (0.5, 1, and 2%) for 3 hr of incubation. The strain exhibited adhesion to Caco‐2 cells (69.85%), auto‐aggregation (89.74%), and hydrophobicity (81.76%). The BLIS produced by BT‐11 showed antibacterial activity against indicator bacteria including multidrug‐resistant pathogens. Time–kill kinetic analysis revealed the reduction in the growth of Staphylococcus aureus and Salmonella typhimurium (>3 Log CFU/ml) in time‐dependent manner. BLIS showed biopreservative effect in meat contaminated with Listeria monocytogenes. The results concluded that L. paraplantarum BT‐11 is potential probiotic strain with potential to produce BLISs. Practical applications Raw buffalo milk represents excellent source of unexplored potential probiotics with antimicrobial characteristics. In this study, the Lactobacillus paraplantarum BT‐11 was isolated from raw buffalo milk and its probiotic potential and bacteriocin‐like inhibitory substance (BLIS) was characterized. The results demonstrated that L. paraplantarum BT‐11 is promising potential probiotic. The BLIS produced by L. paraplantarum BT‐11 showed antagonistic activity against pathogens including multidrug‐resistant foodborne bacteria. BLIS also showed biopreservative potential in meat against Listeria monocytogenes. L. paraplantarum and its antimicrobial compound can be used as bio preservative agent in food safety applications.

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Section: Resultsmentioning

confidence: 99%

Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

Kalhoro

Visessanguan

Nguyen

et al. 2019

J Food Process Preserv

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“…In this study, it can be observed that L. curvatus P99 maintained its viability above 7.7 log CFU/ml. When evaluating species of Lactobacillus, for the passage to the simulated intestinal juice, several authors verified tolerance of the microorganisms when exposed to intestinal conditions (Jeronymo-Ceneviva et al, 2014;Ruiz-Moyano, Martín, Benito, Nevado, & de Guía Córdoba, 2008;Senter et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

Probiotic potential ofLactobacillus curvatusP99 and viability in fermented oat dairy beverage

Funck

Marques

Cruxen

et al. 2019

J Food Process Preserv

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The aim of this study was to evaluate the probiotic potential and the viability in fermented oat dairy beverage of Lactobacillus curvatus isolate P99. Probiotic potential was assessed through the survival in simulated gastrointestinal tract conditions, autoaggregation, coaggregation, and hydrophobicity capacity and antimicrobial activity. The safety aspects of the isolate were evaluated for application in food, and these were determined by phenotypic and genotypic tests. Isolate P99 was able to survive in simulated gastrointestinal tract conditions and showed hydrophobicity, autoaggregation, and coaggregation with Listeria monocytogenes. Moreover, the isolate and its cell free supernatant showed antimicrobial activity against Gram‐positive and Gram‐negative microorganisms. L. curvatus P99 showed in vitro probiotic potential, fulfilled safety aspects, and remained viable for 35 days in fermented oat dairy beverage stored at 4°C. Moreover, probiotic fermented oat dairy beverage demonstrated high acceptability. Therefore, isolate P99 can be considered a promising microorganism for the manufacture of probiotic foods. Practical applications Probiotics are microorganisms capable of providing health benefits to the host. However, isolates with probiotic potential from foods, when used as adjuvant cultures in foods, promote desirable sensory attributes and ensure microbiologically safe food. In this study, we found that Lactobacillus curvatus P99 presented probiotic potential and remains viable for 35 days when used in the production of fermented oat dairy beverage. Therefore, isolate P99 can be considered a promising microorganism for the manufacture of probiotic foods.

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“…In earlier studies, as have been conducted by Jose et al [33] and Liu et al [34], the lactobacilli tolerated and survived in MRS broth (pH: 3), while reduction in viability has been seen at pH 2. The Lactobacillus strains isolated from river buffalo milk cheese showed survivability in presence of NaCl (1–7%), indicating their high sodium chloride tolerance [35]. The buffalo milk probiotic isolates of L. fermentum and L. acidophilus survived luxuriously in presence of 1–6% NaCl, whereas moderate growth was seen at 7% concentration of NaCl [36].…”

Section: Discussionmentioning

confidence: 99%

Indigenous Probiotic Lactobacillus Isolates Presenting Antibiotic like Activity against Human Pathogenic Bacteria

et al. 2017

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Background: Indigenous lactic acid bacteria are well known probiotics having antibacterial activity against potentially pathogenic bacteria. This study aims to characterize the curd lactobacilli for their probiotic potentiality and antagonistic activity against clinical bacteria. Methods: Four curd samples were processed microbiologically for the isolation of lactic acid bacteria (LAB). The LAB strains obtained were identified by conventional methods: cultural aspect, gram-staining, biochemical and sugar fermentation tests. The probiotic properties were justified with tolerance to low-pH, bile salt and sodium chloride, and the antagonistic activity of the lactobacilli against human pathogenic bacteria (Escherichia coli, Proteus vulgaris, Acinetobacter baumannii and Salmonella enterica serovar Typhi) was assessed. Hemolytic activity and antibiotic susceptibility were determined for the lactobacilli isolates, and the cumulative probiotic potential (CPP) values were recorded. Result: Four lactobacilli isolates, L. animalis LMEM6, L. plantarum LMEM7, L. acidophilus LMEM8 and L. rhamnosus LMEM9, procured from the curd samples, survived in low-pH and high bile salt conditions, and showed growth inhibitory activity against the indicator bacteria by agar-well (zone diameter of inhibition; ZDIs: 13.67 ± 0.58–29.50 ± 2.10 mm) and agar overlay (ZDIs: 11.33 ± 0.58–35.67 ± 2.52 mm) methods; the average growth inhibitory activity of lactobacilli ranged 233.34 ± 45.54–280.56 ± 83.67 AU/mL, against the test bacterial pathogens. All the lactobacilli were non-hemolytic and sensitive to most of the test antibiotics. The CPP values of the isolated LAB were recorded as 80–100%. Conclusion: The curd lactobacilli procured might be used as the valid candidates of probiotics, and bio-therapeutics against bacterial infection to humans.

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Probiotic Properties of Lactic Acid Bacteria Isolated from Water-Buffalo Mozzarella Cheese

Cited by 49 publications

References 60 publications

Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

Probiotic potential ofLactobacillus curvatusP99 and viability in fermented oat dairy beverage

Indigenous Probiotic Lactobacillus Isolates Presenting Antibiotic like Activity against Human Pathogenic Bacteria

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