Antagonistic activity of probiotic lactobacilli against human enteropathogenic bacteria in homemade tvorog curd cheese from Azerbaijan

Abstract

Introduction: Human health is deemed to be maintained by the crosstalk among the body and probiotic bacteria. Disruptions in this composition are associated with the pathogenesis of numerous diseases. Through modernization, traditional foods consumption has been abandoned and native food starters have been substituted with industrial products. Hence, we aimed to isolate and evaluate probiotic bacteria from traditional fermented foods which can be used as probiotics as well as starter cultures in food industry and in medicine against antibiotic resistant pathogenes. To this end, an intact village was recognized in the Republic of Azerbaijan with traditional dairy products, yielding a variety of potential probiotics. Methods: In this study, tvorog as a traditional dairy product from Dashkasan, Ismailli and khachmaz regions in Azerbaijan was characterized for the isolation of Lactobacilli with probiotic potentiality. The bacteria were tested for the resistance to the acid, bile, and the antagonistic effect of human pathogenic bacteria. The isolates were identified by 16s rDNA sequencing with a blast to the databank. Results: Three species with higher homology to the L. planetarium, L. rhamnosus, and L. casei with high probiotic potentiality and antibacterial effects were isolated. Conclusion: Homemade tvorog curd cheese in Azerbaijan harbor a variety of probiotics with industrial applications as well as potentiality to be preserved in a biobank for the future medicinal applications especially against antibiotic resistant pathogenes.

Study of the In Vitro Antagonistic Activity of Various Single-Strain and Multi-Strain Probiotics against Escherichia coli

“…E. coli MTCC 443 [ 48 ] and E . coli PTCC 1399 [ 49 ] were also inhibited by several lactobacillus isolates. Lactobacillus rhamnosus GG and bifidobacteria strains highly suppressed E. coli ATCC 700336 and ATCC 7000414 [ 50 ].…”

Assessing inhibitory activity of probiotic culture supernatants against Pseudomonas aeruginosa: a comparative methodology between agar diffusion, broth culture and microcalorimetry

“…The final CFU/mL of P. aeruginosa in all three CFS therefore did not show any difference which emphases the fact that the broth culture method is limited by multiple sampling and concomitant plating to determine these effects unlike the IMC which records real-time metabolism of the microorganisms Agar diffusion assay is the most commonly used method to determine antimicrobial activity of bacteria and bacteriocin activity (Masoumikia and Ganbarov 2015;Prabhurajeshwar and Chandrakanth 2017;Sukhina et al 2012). However, this method is dependent on the inhibitory compound diffusing through the agar which could be affected by size, medium components and other molecules secreted by the bacteria which could possibly react (Arena et al 2016).…”

Isolation of antibacterial protein from Lactobacillus spp. and preparation of probiotic curd

“…This might be due to the pH reducing ability of lactic acid bacteria, thus creating a hostile microenvironment after the production of (Syngai et al 2016). Lactobacilli showing antagonistic activity when co-cultured in the curd could be used to decrease the pathogenic microbes present in human gut by their consumption as a probiotic product (Masoumikia and Ganbrov 2015).…”