Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages

Rubio, Raquel; Jofré, Anna; Martín, Belén; Aymerich, Teresa; Garriga, Margarita

doi:10.1016/j.fm.2013.07.015

Cited by 115 publications

(71 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Our results, in respect to CLA production by L. plantarum and L. fermentum are in complete with earlier findings; however, the current study indicated a major proportion of L. gasseri and few L. salivarius strains also as CLA producers. In the present study, characterization of L. gasseri and L. fermentum species as major CLA producer in addition to L. plantarum is might be due to involvement of more faecal samples, as up to 2 months of age L. gasseri (30%) was the most common lactobacilli isolated from infant feces followed by L. fermentum (9%) (Rubio et al 2014). …”

Section: Lactobacilli Species Characterizationmentioning

confidence: 66%

Isolation, molecular characterization and screening of indigenous lactobacilli for their abilities to produce bioactive conjugated linoleic acid (CLA)

Dahiya

Puniya

2017

J Food Sci Technol

View full text Add to dashboard Cite

Ingestion of conjugated linoleic acid poised many health benefits; however, amount of CLA one can get through generalized diet in is inadequate in exerting the desired benefits. Therefore, presence of CLA producing lactobacilli in dairy fermented foods has a tremendous potential to increase the CLA content. Therefore, present study was focused to isolate and characterize CLA producing lactobacilli from different dairy products and human faeces. Arguably, 283 lactobacilli were isolated from various sources and tested for CLA production. Fiftyseven CLA producing (C20 lg/ml) lactobacilli were selected from screening in de Man, Rogosa and Sharpe (MRS) broth and reconstituted with skim milk (SM), supplemented with 0.5 mg/ml of linoleic acid. Positive strains were classified into-L. plantarum (44%), L. gasseri (30%), L. fermentum (21%) and L. salivarius (5%) species. Nineteen most efficient strains (CLA C25 lg/ml) were further assessed in SM for CLA production. Total 08 strains produced significantly higher CLA in SM than MRS and also produced cis 9, trans 11, trans 10, cis 12 and trans 9, trans 11 isomers. Overall, L. plantarum HIF15 was reported as the best producer of CLA and other 08 lactobacilli may be utilized for the formulation of CLA-enriched functional foods to support these bacteria to synthesize CLA in the human gut.

show abstract

Section: Lactobacilli Species Characterizationmentioning

confidence: 66%

Isolation, molecular characterization and screening of indigenous lactobacilli for their abilities to produce bioactive conjugated linoleic acid (CLA)

Dahiya

Puniya

2017

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…Both media were inoculated with 1% isolate, at 37°C for 90 min and for 180 min, and measured at A 600nm [8].…”

Section: Lactic Acid Bacteria Resistance Test Against Acid Conditionmentioning

confidence: 99%

“…After 5 h, the bacterial populations were measured at A 600nm and compared to a control (without addition of bile salts). Results were recorded as the ratio of growth rate between the bile salts and controls at A 600nm [8,9].…”

Section: Lactic Acid Bacteria Resistance Test Against Acid Conditionmentioning

confidence: 99%

Selection of Buffalo Milk Lactic Acid Bacteria With Probiotic Potential

Melia

Yuherman

Jaswandi

et al. 2018

Asian J Pharm Clin Res

View full text Add to dashboard Cite

Objective: The aim of this research was to isolate and identify lactic acid bacteria using 16S rRNA and evaluates their potential as probiotics. Methods:The probiotic properties measured were resistance to low pH and to 0.3% and 0.5% bile salts, antimicrobial activity against pathogenic bacteria (Escherichia coli O157:H7 and Staphylococcus aureus ATCC 25923), antibiotic resistance, and hydrophobicity. Results:The lactic acid bacteria with optimal probiotic properties were isolated from buffalo milk and identified from a sample from Agam district (BMA 3.3) which was classified using BLAST analysis as a strain of Lactobacillus fermentum (L23). Conclusion:Buffalo milk from this part of West Sumatera contains a strain of L. fermentum with has good probiotic properties.

show abstract

“…Among them, Lactobacillus casei is commonly isolated from infant faeces (Martin et al, 2007;Rubio et al, 2014) and some strains of this species are also used as dairy starter cultures and as probiotics in functional foods. Regarding this, oral intake of L. casei reduces the frequency or the duration of episodes of acute diarrhoea in young children (Pedone et al, 2000), increases the lactobacilli concentration in the gut microbiota of infants (Guerin-Danan et al, 1998) and in combination with Bifidobacterium breve reduces the occurrence of necrotizing enterocolitis (Braga et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

A unique gene cluster for the utilization of the mucosal and human milk‐associated glycans galacto‐N‐biose and lacto‐N‐biose in Lactobacillus casei

Bidart

Rodrı́guez-Dı́az

Monedero

et al. 2014

Molecular Microbiology

100

View full text Add to dashboard Cite

SummaryThe probiotic Lactobacillus casei catabolizes galacto-N-biose (GNB) and lacto-N-biose (LNB) by using a transport system and metabolic routes different from those of Bifidobacterium. L. casei contains a gene cluster, gnbREFGBCDA, involved in the metabolism of GNB, LNB and also N-acetylgalactosamine. Inactivation of gnbC (EIIC) or ptsI (Enzyme I) of the phosphoenolpyruvate : sugar phosphotransferase system (PTS) prevented the growth on those three carbohydrates, indicating that they are transported and phosphorylated by the same PTS Gnb . Enzyme activities and growth analysis with knockout mutants showed that GnbG (phospho-β-galactosidase) hydrolyses both disaccharides. However, GnbF (N-acetylgalactosamine-6P deacetylase) and GnbE (galactosamine-6P isomerase/deaminase) are involved in GNB but not in LNB fermentation. The utilization of LNB depends on nagA (Nacetylglucosamine-6P deacetylase), showing that the N-acetylhexosamine moieties of GNB and LNB follow different catabolic routes. A lacAB mutant (galactose-6P isomerase) was impaired in GNB and LNB utilization, indicating that their galactose moiety is channelled through the tagatose-6P pathway. Transcriptional analysis showed that the gnb operon is regulated by substrate-specific induction mediated by the transcriptional repressor GnbR, which binds to a 26 bp DNA region containing inverted repeats exhibiting a 2T/2A conserved core. The data represent the first characterization of novel metabolic pathways for human milk oligosaccharides and glycoconjugate structures in Firmicutes.

show abstract

Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages

Cited by 115 publications

References 48 publications

Isolation, molecular characterization and screening of indigenous lactobacilli for their abilities to produce bioactive conjugated linoleic acid (CLA)

Isolation, molecular characterization and screening of indigenous lactobacilli for their abilities to produce bioactive conjugated linoleic acid (CLA)

Selection of Buffalo Milk Lactic Acid Bacteria With Probiotic Potential

A unique gene cluster for the utilization of the mucosal and human milk‐associated glycans galacto‐N‐biose and lacto‐N‐biose in Lactobacillus casei

Contact Info

Product

Resources

About