Antibacterial activity and cholesterol assimilation of lactic acid bacteria isolated from traditional Iranian dairy products

Iranmanesh, Mahdieh; Ezzatpanah, Hamid; Mojgani, Naheed

doi:10.1016/j.lwt.2013.10.005

Cited by 73 publications

(37 citation statements)

References 15 publications

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“…After 24 h, cholesterol consumption by GMK01, GMK02 and GMK03 was 22.5, 32 and 37%, respectively. Pediococcus acidilactici had ability to degrading cholesterol in MRS broth containing 0.3% bile slats (Iranmanesh et al, 2014). The resistance of the isolated strains to these stress conditions could be explained by those mentioned by Lye et al, (2010a).…”

Section: )mentioning

confidence: 93%

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Cholesterol Degradation by Some Bacteria Isolated from Food

Khiralla

2015

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Section: )mentioning

confidence: 93%

“…Therefore, LAB are considered as promising probiotic candidates and being extensively studied to explore their desirable properties (Iranmanesh et al, 2014). One of the attractive properties is the ability of LAB to lowering cholesterol level in blood serum (Anderson and Gilliland, 1999;Ataie-Jafari et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Cholesterol Degradation by Some Bacteria Isolated from Food

Khiralla

2015

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“…The antimicrobial effects of selected LAB against Gram positive and negative pathogens were examined by agar well diffusion method described earlier [6]. Three pathogens namely Staphylococcus aureus …”

Section: Antimicrobial Spectrummentioning

confidence: 99%

Characterization and Kinetics of Growth of Bacteriocin like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran

Iranmanesh¹,

Ezzatpanah²

2015

J Food Process Technol

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Ethnic people of Iran consume variety of traditional fermented milk products including buttermilk made from ewe's milk. The purpose of this study was to isolate and characterize bacteriocin producing by Lactic acid bacteria from these products, and to exploit their potential as bio preservative. Ten strains of Lactic acid bacteria isolated from ewe's milk, traditional yoghurt and sour buttermilk from different areas in Azarbayjan-e-sharqi, Iran were screened for their ability to produce bacteriocin like inhibitory substances (BLIS). According to results, Lactobacillus pentosus, Lactobacillus paracasei, Lactobacillus brevis, Pediococcus acidilactici were shown to produce proteinaceous substances inhibitory against a number of Gram positive and negative bacteria including Staphylococcus aureus, Listeria monocytogenes and Salmonella enteritidis. The inhibitory activities of two Lactic acid bacteria (Lactobacillus paracasei and Pediococcus acidilactici isolated from ewe milk and buttermilk respectively) were unaffected by the action of pH neutralization and hydrogen peroxide while completely inhibited in the presence of proteolytic enzymes. The kinetic of bacteriocin like inhibitory substances against Staphylococcus aureus indicated a direct relationship between the growth rate and the amount of bacteriocin produced. The inhibitory activity of these lactic acid bacteria started in the early logarithmic phase and continued to the end of exponential phase. During ultrafiltration studies, bacteriocins produced by Pediococcus acidilactici, Lactobacillus paracasei were able to pass through the cellulose membranes with10 and 30 KDa. Titre of bacteriocins produced by Lactobacillus pentosus, Lactobacillus paracasei, Lactobacillus brevis were estimated 1600 AU/mL while the titre for bacteriocin which produced by Pediococcus acidilactici was calculated as 3200 AU/mL.

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“…A variety of microorganisms, typically food grade lactic acid bacteria (LAB), have been evaluated for their probiotic potential and are applied as adjunct cultures in various types of food products or in therapeutic preparations (Rodgers, 2008;Zago et al, 2011). Numerous health benefits of LAB have made them promising probiotic candidates and being extensively studied to explore their safety and other desirable properties (Iranmanesh, Ezzatpanah, & Mojgani, 2014) and contribute to add value to products. New product categories, and thus novel and more complex raw materials with regard to probiotics technology, are certainly a key research and development area for the functional foods market (Coman et al, 2012).…”

Section: Introductionmentioning

confidence: 99%