Characterization of lactic acid bacteria isolated from wheat bran sourdough

Manini, Federica; Casiraghi, Maria Cristina; Poutanen, Kaisa; Brasca, Milena; Erba, Daniela; Plumed-Ferrer, Carme

doi:10.1016/j.lwt.2015.10.045

Cited by 116 publications

(92 citation statements)

References 39 publications

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“…The BT‐11 isolate was further evaluated for its ability to adhere to human colon carcinoma cell‐line (Caco‐2 cells), following the method described by Manini et al () with slight modifications. The Caco‐2 cells were grown in cell culture bottles using DMEM containing heat inactivated fetal bovine serum (10% v/v), L‐glutamine (2 mM), non‐essential amino acids (1%) streptomycin (100 µg/ml) and penicillin (100 UI/ml) (Sigma‐Aldrich, USA).…”

Section: Methodsmentioning

confidence: 99%

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Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

Kalhoro

Visessanguan

Nguyen

et al. 2019

J Food Process Preserv

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This study aimed to isolate bacteriocin‐like inhibitory substance (BLIS) producing strains from raw buffalo milk and characterize their probiotic and antimicrobial potential. The BT‐11 isolate was identified through 16S rDNA gene sequencing and recA gene amplification as Lactobacillus paraplantarum. The BT‐11 strain survived in low pH (2, 3) and bile (0.5, 1, and 2%) for 3 hr of incubation. The strain exhibited adhesion to Caco‐2 cells (69.85%), auto‐aggregation (89.74%), and hydrophobicity (81.76%). The BLIS produced by BT‐11 showed antibacterial activity against indicator bacteria including multidrug‐resistant pathogens. Time–kill kinetic analysis revealed the reduction in the growth of Staphylococcus aureus and Salmonella typhimurium (>3 Log CFU/ml) in time‐dependent manner. BLIS showed biopreservative effect in meat contaminated with Listeria monocytogenes. The results concluded that L. paraplantarum BT‐11 is potential probiotic strain with potential to produce BLISs. Practical applications Raw buffalo milk represents excellent source of unexplored potential probiotics with antimicrobial characteristics. In this study, the Lactobacillus paraplantarum BT‐11 was isolated from raw buffalo milk and its probiotic potential and bacteriocin‐like inhibitory substance (BLIS) was characterized. The results demonstrated that L. paraplantarum BT‐11 is promising potential probiotic. The BLIS produced by L. paraplantarum BT‐11 showed antagonistic activity against pathogens including multidrug‐resistant foodborne bacteria. BLIS also showed biopreservative potential in meat against Listeria monocytogenes. L. paraplantarum and its antimicrobial compound can be used as bio preservative agent in food safety applications.

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Section: Methodsmentioning

confidence: 99%

“…described by Manini et al (2016) with slight modifications. The Caco-2 cells were grown in cell culture bottles using DMEM containing heat inactivated fetal bovine serum (10% v/v), L-glutamine (2 mM), non-essential amino acids (1%) streptomycin (100 µg/ml) and penicillin (100 UI/ml) (Sigma-Aldrich, USA).…”

Section: Adherence Of Isolate Bt-11 To Caco-2 Cell Linesmentioning

confidence: 99%

Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

Kalhoro

Visessanguan

Nguyen

et al. 2019

J Food Process Preserv

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“…Lactic acid bacteria reveals a favorable effect on inhibiting the growth of pathogenic bacteria such as E.coli, Salmonella spp., Listeria spp. [13][14][15][16]. They synthesize inhibitory substances such as organic acids, hydrogen peroxide, acetoin, butanediol, acetaldehyde, benzoate, bacteriolytic enzymes, bacteriocins [17][18][19].…”

Section: Introductionmentioning

confidence: 99%

Comparative study on lactic acid production of different lactic acid bacteria through RP-HPLC method

2017

ELSR

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In this study, a simple and reliable HPLC procedure has been developed for determination of lactic acid (LA) in liquid bacterial cultures. The lactic acid concentration is used as a criterion for strain selection. Eight LAB strains have been isolated from silage inoculants and food grade rice seeds. All strains showed the potential to produce more than 0.1 g/L LA, three strains produced LA above 0.8g/L, and one strain has the potential to produce 2.94g/L LA.

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“…The fermentation of lupin raw materials could be used to improve the nutritional value of such substrates by reducing the content of antinutritives (Fritsch et al, 2015). The choice of the starter cultures has a critical impact on the palatability, processability and nutritional attributes of fermented products (Manin et al, 2015). Pediococcus pentosaceus is involved in the traditional fermentation of legumes (Tamang, 2015) and also associated with amylolytic starters (Thakura et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

Changes in the free amino acids and the biogenic amine contents during lactic acid fermentation of different lupin species

Bartkienė

Bartkevičs

Ruško

et al. 2016

Int J of Food Sci Tech

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Summary The aim of the work was to evaluate the profile of free amino acids (FAA) as the possible precursors of biogenic amines (BAs) in different varieties and hybrid lines of Lupinus luteus and Lupinus angustifolius and its changes during fermentation. Lupins have high amounts of FAA, and therefore, significant contents of BAs by the action of bacterial amino acid decarboxylases can be formed. In view of this, the effect of three Pediococcus pentosaceus strains KTU05‐8, KTU05‐9 and KTU05‐10 on BA formation during lupin fermentation was studied. The formation of BAs was monitored during 48‐h fermentation at solid‐state conditions and compared with that in samples after submerged fermentation and in the control nonfermented samples. The lupin variety, fermentation conditions and the Pediococcus strain were found to have the significant effect on the FAA profile and BA contents in fermented lupin; the interaction between analysed factors was F(5.989) = 1755.321 (P < 0.0001) and F(5.660) = 130.736 (P < 0.0001), respectively. A weak correlation was found between amino acid His and histamine (r = 0.3709; P = 0.0005) and between Phe and phenylethylamine (r = 0.3914, P = 0.0002) in lupin samples, but the significant correlations between amino acid Tyr and tyramine and between Lys and cadaverine were not found. By optimising the fermentation technology, it is possible to increase the nutritional value and functionality of lupin.

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Characterization of lactic acid bacteria isolated from wheat bran sourdough

Cited by 116 publications

References 39 publications

Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

Comparative study on lactic acid production of different lactic acid bacteria through RP-HPLC method

Changes in the free amino acids and the biogenic amine contents during lactic acid fermentation of different lupin species

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