Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics

Pennacchia, C.; Ercolini, Danilo; Blaiotta, Giuseppe; Pepe, Olimpia; Mauriello, Gianluigi; Villani, Francesco

doi:10.1016/j.meatsci.2003.11.003

Cited by 172 publications

(106 citation statements)

References 35 publications

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“…The sample (30 g) was inoculated into 300 mL of MRS broth, centrifuged and then anaerobically incubated at 37°C for 24 h. In next step, 25 mL of the broth was centrifuged at 1000 ×g for 20 min and the pellet was re-suspended into 10 mL of phosphate-buffered saline (PBS) adjusted to pH 2.5 with 5 mol/L HCl, and incubated at 37°C for 2 h. The medium was centrifuged at 5000 ×g for 25 min, pellet was re-suspended in a Ringer's solution and plated on an MRS agar plate [Pennacchia et al, 2004]. The colonies of lactobacilli were screened on MRS agar containing nystatin to avoid initial time-consuming isolation steps and yeast interference [Gardiner et al, 2004].…”

Section: Isolation Of the Lab From Koozeh Cheesementioning

confidence: 99%

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

Tavakoli

Hamidi‐Esfahani

Hejazi

et al. 2017

Pol. J. Food Nutr. Sci.

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Eight lactic isolates including Lactobacillus plantarum (MT.ZH193, MT.ZH293, MT.ZH393 and MT.ZH593), L. casei (MT.ZH493), L. pentosus (MT.ZH693), and L. fermentum (MT.ZH893 and MT.ZH993) were identifi ed from an Iranian traditional cheese "Koozeh Paneer" using the morphological, phenotypical, biochemical and molecular characterization and then their probiotic characteristics were compared. Results showed that the lactic isolates of L. plantarum (MT.ZH293) and L. fermentum (MT.ZH893 and MT.ZH993) were resistant to all the used bile salts up to concentrations of 0.3 to 2.0%. All the strains showed low sensitivity to the presence of conjugated bile salts. L. plantarum MT.ZH293 exhibited the highest enzymatic activity of β-galactosidase and survival rate in a simulated stomach duodenum passage. L. casei MT.ZH493 generated the highest amount of hydrogen peroxide, followed by L. fermentum MT.ZH993 and L. plantarum MT.ZH593. Although the most selected LAB isolates had a moderate cell surface hydrophobicity, L. plantarum MT. ZH593 expressed the highest cell surface hydrophobicity. L. fermentum MT.ZH893 had strong resistance to all the antibiotics tested such as amoxicillin, ceftriaxon, chloramphenicol, erythromycin, gentamycin, streptomycin, tetracycline and vancomycin.

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Section: Isolation Of the Lab From Koozeh Cheesementioning

confidence: 99%

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

Tavakoli

Hamidi‐Esfahani

Hejazi

et al. 2017

Pol. J. Food Nutr. Sci.

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“…The tolerance to acid was evaluated using a modified method of Conway et al (1987) and Pennacchia et al (2004). In a nutrient broth cultures were grown at 37°C for 18 hours.…”

Section: Acid and Bile Tolerance Assaysmentioning

confidence: 99%

Molecular Characterization and Dosage Application of Autochthonous Potential Probiotic Bacteria in Cirrhinus mrigala

Bhatnagar¹,

Lamba²

2017

FisheriesSciences.com

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Abstract:The present communication deal with the identification of probiotic strain isolated from the intestine of Cirrhinus mrigala (Mrigal) on the basis of phylogenetic analysis and nucleotide homology and was found similar to Bacillus cereus strain SL1. The strain was further investigated for its probiotic abilities; acid and bile tolerance, autoaggregation, coaggregation and hydrophobicity. A dietary experiment of 90 days was carried out to examine its effect on the growth, digestive enzyme activity and survival of C. mrigala. Four isonitrogenous and isocaloric diets were prepared and B. cereus was incorporated in the experimental diets; T1, T2 and T3 at three different levels in the proportion of 2 × 10 4 , 2 × 10 5 and 2 × 10 6 cells 100 g -1 of feed respectively, along with a control diet TC without probiotic. After 90 days, the group of mrigal fed on probiotic supplemented diets showed significantly (P<0.05) better growth, specific growth rate (SGR), feed conversion ratio (FCR) than those fed with basal diet (control) with best result for diet T2 (P<0.05). Values of digestive enzyme activities (protease, amylase and cellulose) and carcass protein were also significantly (P<0.05) higher and excretion of metabolites (ammonia and phosphate) were lower in groups fed with diet T2. When probiotic supplemented diet fed fish were challenged with pathogenic Aeromonas hydrophila by immersion for 10 days, all probiotic fed groups showed high survival in comparison to group fed on control diet without probiotic supplementation indicating immunostimulating effect of probiotic in diets of C. mrigala.

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“…The probiotics La and Bl are of importance in fermented sausages such as salami because of these organisms' ability to provide rapid and effective fermentation and acidification, which were enhanced (p ≤ 0.05) as compared with these processes in the control treatment (Table 2), thus protecting the fermented sausages from spoilage and pathogenic bacteria (Pennacchia et al, 2004). This phenomenon was due to the fact that in addition to the probiotic cultures, the experimental treatments contained a starter culture, i.e., 1 % more bacteria compared with the control treatment, producing higher fermentation of the sugars (sucrose and dextrose).…”

Section: Ph Water Activity and Lactic Acid Contentmentioning

confidence: 99%

Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential

Ruiz

Villanueva

Favaro-Trindade

et al. 2014

Sci. agric. (Piracicaba, Braz.)

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Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics

Cited by 172 publications

References 35 publications

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

Molecular Characterization and Dosage Application of Autochthonous Potential Probiotic Bacteria in Cirrhinus mrigala

Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential

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