Screening lactic acid bacteria from swine origins for multistrain probiotics based on in vitro functional properties

Guo, Xiaohua; Kim, Jong-Man; Nam, Hyang-Mi; Park, Shin-Young; JaeMyung, Kim

doi:10.1016/j.anaerobe.2010.03.006

Cited by 161 publications

(117 citation statements)

References 40 publications

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“…The ability of the selected LAB strains to tolerate low pH environments was determined according to the method described by Guo, Kim, Nam, Park, and Kim (2010) with slight modifications. The LAB cultures were prepared and inoculated into PBS solutions as described previously, adjusted to pH 2.0, 3.0 and 7.0, respectively.…”

Section: In Vitro Evaluation Of Probiotic Potentialmentioning

confidence: 99%

Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermentedBambangan(Mangifera pajang)

Koon

Padam

et al. 2015

CyTA - Journal of Food

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Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermented Bambangan (Mangifera pajang)Evaluación del potencial probiótico de bacterias acido-lácticas aisladas del tradicional Bambangan malasio fermentado (Mangifera pajang) This study aims to evaluate the probiotic and technological properties of lactic acid bacteria (LAB) isolated from an indigenous fermentation of Bambangan (Mangifera pajang). The LAB were evaluated for their tolerance to low pH, bile salt, antimicrobial potential, auto-aggregation ability, microbial adhesion to solvents, tolerance to high temperature and osmotic pressure. Approximately 36% of the isolated LAB strains displayed excellent survival at pH 3.0 with at least 4 log CFU/ml after 24 hours at 2.0% bile salt. A high aggregation activity (>20%) was found in most of the LAB strains. Five Lactobacillus plantarum strains showed at least 70% viability at 60°C for 10 minutes while one L. brevis and three L. plantarum strains were tolerant to 6% sodium chloride. Furthermore, the maximum β-galactosidase activity was found in four L. plantarum strains. In conclusion, these LAB strains could serve as promising probiotic candidates for the preparation of functional food products.Keywords: auto-aggregation; acid tolerance; Mangifera pajang; probiotic potential El objetivo de este estudio es evaluar las propiedades probióticas y tecnológicas de las bacterias ácido-lácticas (BAL) aisladas de una fermentación indígena de Bambangan (Mangifera pajang). Las BAL fueron evaluadas por su bajo nivel de pH, sales biliares, potencial antimicrobiano, habilidad de auto-agregación, adhesión microbiana a los solventes, tolerancia a las altas temperaturas y presión osmótica. Un valor aproximado de 36% de las cepas de BAL aisladas mostraron una excelente supervivencia a pH 3,0 con al menos 4 log CFU/ml después de 24 horas a 2,0% de sales biliares. Se encontró un alto nivel de actividad de agregación (>20%) en la mayoría de las cepas de BAL. Cinco cepas de Lactobacillus plantarum mostraron al menos un 70% de viabilidad a 60°C durante 10 minutos mientras que una cepa de L. brevis y tres de L. plantarum resultaron tolerantes en un 6% al cloruro de sodio. Además, la máxima actividad de β-galactosidasa se encontró en cuatro cepas de L. plantarum. En conclusión, estas cepas de BAL podrían servir como prometedoras candidatas probióticas para la preparación de productos alimentarios funcionales.

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Section: In Vitro Evaluation Of Probiotic Potentialmentioning

confidence: 99%

Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermentedBambangan(Mangifera pajang)

Koon

Padam

et al. 2015

CyTA - Journal of Food

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“…These strains were compatible in the coexistence assay, suggesting that they can be used simultaneously in vivo as multistrain probiotic (Guo et al 2010). No performance studies were conducted.…”

Section: Sponsormentioning

confidence: 99%

Inoculated fermented corn as dietary performance and health enhancer in pigs: literature and in vitro study

Koopmans¹,

Bikker²,

Wikselaar³

et al. 2016

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Livestock Research Report 955S.J. Koopmans, P. Bikker and M.M. van Krimpen, 2016 The multi-microbe probiotics approach may result in the best chance to improve pig performance and health by feeding pigs a diet partly consisting of inoculated fermented corn. A corn specific Lactobacillus amylophilus may be used in combination with one or more pig specific probiotics like Lactobacillus acidophilus, Lactobacillus salivarius, Lactobacillus reuteri, Lactobacillus plantarum andLactobacillus johnsonii depending on the availability of these strains. Commercially available pig probiotics may be used as alternative source of inoculation, if no restrictions to the use apply. An inoculation level of 0.2-0.3% to the fermentable substrate seems optimal. The applied fermentation process resulted in a significant increase in the lactic acid content of the fermented corn, without seriously increasing the acetic acid. The in vitro digestibility of fermented corn increased by 6% as compared to soaked unfermented corn. According to the current review, dietary lactic acid content should amount 4.5 to 36 g/kg DM to have a stimulating effect on gut health and pig performance. To realize such contents in a complete pig diet, the inclusion level of the current fermented corn have to vary between 3.6 to 29% of DM.

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“…Primers used in the multigenic sequence typing of Bifidobacterium and other bacterial isolates included 27F/1492R(1) (Guo et al, 2010); PurF-rev/PurFuni, RpoC-uni RpoC-rev, DnaB-uni/DnaB-rev, DnaG-uni/DnaG-rev, and ClpC-uni/ClpC-rev (Ventura et al, 2006). Their nucleotide sequences and sizes of the primers were reported by Ventura et al (2006).…”

Section: Primers Used In the Investigationmentioning

confidence: 99%

Multi-Loci Gene Sequencing and Identification of Bifidobacteria Strains Isolated from Dairy and Pharmaceutical Sources in South Africa

2016

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The 16S rRNA gene sequence analysis of Bifidobacterium species reveals high interspecies sequence similarity in the range of 87.7-99.5%. This study illustrated the extent of superiority of a multigenic approach, involving protein-coding genes, in comparison to the 16S rRNA gene, to precisely delineate presumptive Bifidobacterium isolates obtained from probiotic milk beverages, culture collections and pharmaceutical probiotic preparations. Oligonucleotide pairs PurF-rev/PurF-uni; RpoCuni/RpoC-rev; DnaB-uni/DnaB-rev; DnaG-uni/DnaG-rev; and ClpC-uni/ClpC-rev amplified housekeeping genes while 27F/ 1492R amplified the 16S rRNA gene of the presumptive bifidobacteria in a polymerase chain reaction. Sequences of 16S rRNA gene and some protein-coding genes effectively identified the isolates. Phylogenetic analysis together with concatenation showed that clpC, purF and dnaG genes had over 8-fold better discriminatory power than the 16S rRNA gene in discriminating between Bifidobacterium isolates. However, phylogenetic analysis involving dnaB and rpoC gene sequences or their concatenated trees showed discrepancies in clustering isolates with designated type strains.

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Screening lactic acid bacteria from swine origins for multistrain probiotics based on in vitro functional properties

Cited by 161 publications

References 40 publications

Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermentedBambangan(Mangifera pajang)

Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermentedBambangan(Mangifera pajang)

Inoculated fermented corn as dietary performance and health enhancer in pigs: literature and in vitro study

Multi-Loci Gene Sequencing and Identification of Bifidobacteria Strains Isolated from Dairy and Pharmaceutical Sources in South Africa

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