Probiotic Properties of Lactobacillus helveticus and Lactobacillus plantarum Isolated from Traditional Pakistani Yoghurt

Abstract

Probiotic bacteria are of utmost importance owing to their extensive utilisation in dairy products and in the prevention of various intestinal diseases. The objective of this study was to assess the probiotic properties of bacteriocin-producing isolates of Lactobacillus helveticus and Lactobacillus plantarum isolated from traditional Pakistani yoghurt. In this study, ten bacteriocin-producing isolates were selected to screen for the probiotic property. The isolates showed resistance to acidic pH (6-6.5), bile salt (0.01-1%), and 1-7% NaCl salt and showed good growth at acidic pH and antibacterial activity against ten different foodborne pathogens. Interestingly, these isolates were proved to be effective against Actinobacter baumannii but least effective against Klebsiella pneumoniae and Pseudomonas aeruginosa. A few isolates were found to be resistant to some antibiotics like vancomycim, gentamycin, erythromycin, streptomycin, and clindamycin. Our results provide strong evidence in favour of traditional Pakistani yoghurts as a potential source of bacteriocin-producing bacteria with an added benefit of the probiotic property. Specifically, LBh5 was considered a good probiotic isolate as compared to other isolates used in the study. Further extensive research should be done on isolation and characterisation of probiotic isolates from local fermented foods, and then, these isolates should be used in the development of probiotic enriched food supplements in Pakistan.

Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham

“…Meanwhile, the Staphylococcus counts were not significantly different between weeks 2 and 4 in the C25 and D20 groups (p>0.05) but significantly increased at week 6 (p<0.05). Lactobacillus is used as a starter in fermented food and it is a beneficial bacterial strain that can grow even under approximately 6.5% salinity and pH 8 conditions ( Hassan et al, 2020 ; Topçu et al, 2020 ). Lactobacillus can exhibit the effect of reducing the risk of biogenic amines as well as reducing the incidence of diseases such as listeriosis ( Sirini et al, 2021 ).…”

Probiotic treatment causes sex-specific neuroprotection after traumatic brain injury in mice

“…Surprisingly, the decline of L. helveticus in both sham and TBI-PP mice may reflect a rebalancing of the gut ecosystem, possibly correcting the associated dysbiosis providing an opportunity for other bacteria to compete more effectively for resources than L. helveticus . Also, different strains may produce substances that inhibit the growth of potentially beneficial bacteria [83].…”

Lacticaseibacillus spp.; Probiotic candidates from Palmyra palm sugar, possess antimicrobial, and anti-biofilm activities against methicillin-resistant Staphylococcus aureus

“…It has been reported that bacteriocin produced by L. paracasei WX322 severely affected Pectobacterium carotovorum, a soft rot pathogen in vegetables [32]. In addition, the probiotic L. paracasei was found to be a potential barrier to prevent bacterium-associated injury [33]. Specifically, the probiotic could protect host cells from bacterial enterotoxins [33].…”

“…In addition, the probiotic L. paracasei was found to be a potential barrier to prevent bacterium-associated injury [33]. Specifically, the probiotic could protect host cells from bacterial enterotoxins [33].…”