A Potent Probiotic Strain from Cheddar Cheese

Abstract

A lactic acid bacteria Leuconostoc paramesenteroides was isolated and characterized from cheddar cheese and was adapted to grow at low pH (2.0) and high bile salt concentration (2%) by sequential sub-culturing so that it can survive the extreme environmental condition of gut. Cell hydrophobicity assay shows the maximum adherence of the culture to toluene (46.11%). Adhesion ability was confirmed by in vitro assay using rat intestinal epithelial layer. The culture has an antimicrobial activity against food borne pathogens and is vancomycin sensitive. The culture shows a b-galactosidase activity of 3.42 lM/ mg protein, which indicates the ability of the culture to hydrolyze lactose for easy absorption. All these properties determine the ability of the culture to be used as a probiotic.

Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese

“…mesenteroides SJRP55 were higher than some other strains reported in the literature (Aswathy et al 2008;Raghavendra and Halami 2009): LAB isolated from fermented vegetables, sourdough, milk products, and sheep and human excreta (23.0 to 73.0 %) and Pediococcus pentosaceus CFR R38 and CFR R35, and Lactobacillus rhamnosus GG ATCC 53510 isolated from different sources (44.8 to 59.0 %). Results also differed in the case of Leuconostoc paramesenteroides isolated from cheddar cheese (46.11 %) (Shobharani and Agrawal 2011). Moreover, different compounds commonly used to evaluate the hydrophobicity (n-hexadecane, xylene and toluene) can lead to different results.…”

“…Hydrophobicity is one of the physicochemical properties that can facilitate the first contact between the microorganisms and the host cells (Shobharani and Agrawal 2011). These results should be interpreted with caution because the adherence feature to intestines does not necessarily mean an in vivo adhesion would occur (Bautista-Gallego et al 2013).…”

“…Previous studies with Lactobacillus delbrueckii subsp. lactis (Guglielmotti et al 2007), Pediococcus pentosaceus and Lactobacillus rhamnosus ( R ag h av e nd r a a nd H a l a m i 2 0 0 9) , L e u co n os t o c paramesenteroides (Shobharani and Agrawal 2011) and Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei, and Lactobacillus parabuchneri (Meira et al 2012) also revealed β-galactosidase activity; however, this characteristic seems to be uncommon in Leuconostoc mesenteroides species.…”

“…Moreover, this microorganism has important technological properties, such as production of dextran, acetaldehyde, diacetyl and acetoin, lipolytic and proteolytic enzymes, low production of acid, and ability to grow under stress conditions (acid, high salt content, and elevated temperature) (Nieto-Arribas et al 2010). Few research studies have observed the probiotic characteristics of this microorganism (Agarwal and Bhasin 2002;Aswathy et al 2008;Tamang et al 2009;Shobharani and Agrawal 2011;Allameh et al 2012;Seo et al 2012). These characteristics allow us to understand better the potential probiotic properties of Leuconostoc mesenteroides subsp.…”

Caracterización química y microbiológica del kéfir de agua artesanal de origen ecuatoriano

“…En estos dos tratamientos se realizaron recuentos de bacterias ácidolácticas y levaduras. El tratamiento con un número mayor a 10 6 ufc/mL fue seleccionado para la caracterización microbiológica [18][19][20].…”