Characterization of lactic acid bacteria isolated from indigenous dahi samples for potential source of starter culture

Maqsood, Shabana; Hasan, Fariha; Masud, Tariq

doi:10.5897/ajb09.1172

Cited by 9 publications

(7 citation statements)

References 18 publications

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“…A change in color to yellow indi-cates a positive test while the color remains purple in a negative test. The results obtained were fed into the apiweb™ software which gave the identity of the isolate [17,18]. All the identified isolates were preserved on MRS agar slants at 4 °C and in MRS broth supplemented with 10% glycerol at -20 °C.…”

Section: Api Test: Identification Of Lactic Acid Bacteria (Lab) Bymentioning

confidence: 99%

Preliminary Investigations on the Therapeutic Efficacy and Safety of Mixed Probiotic Lactic Acid Bacteria on Albino Rats Challenged with Shigella dysenteriae

Ibejekwe,

Egbere,

Dashen

et al. 2023

Advanced Gut & Microbiome Research

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This study investigates the potential of lactic acid bacteria (LAB) from the Nigerian beverage “kunun zaki” as alternative therapeutic agents against Shigella dysenteriae infections. In light of rising antibiotic resistance, the decline in probiotic usage prompted interest in LAB’s role in countering bacterial dysentery. Shigella dysenteriae, a significant cause of dysentery in developing nations, prompted this research which aims to carry out a preliminary investigation on the therapeutic efficacy and safety of mixed probiotic lactic acid bacteria on albino rats challenged with Shigella dysenteriae. Lactic acid bacteria, known for treating infections, were isolated from the beverage and tested against Shigella dysenteriae. The study employed 15 albino rats for in vivo trials, inducing diarrhea and treating with Lactococcus lactis and Lactobacillus brevis separately (T1 and T2) and combined in a 1 : 1 ratio (T3). Clinical parameters were observed before and after treatment. This revealed that L. lactis and L. brevis administration lowered rectal temperature from an average of 42°C caused by infection to 36.5°C. Stool consistency improved from light brown loose to dark brown semisolid, signifying reduced diarrhea. Bacteriological analysis displayed significant reduction ( p < 0.05 ) in Shigella counts in rat intestines across all treatments— 220 ± 2.88 C F U / g to 19.00 ± 1.77 C F U / g , 8.33 ± 0.88 C F U / g , and 65.00 ± 2.88 C F U / g for T1, T2, and T3, respectively. The mixed LAB treatment was notably effective. Lactic acid bacteria counts increased significantly in Shigella-treated rats versus the positive control. Hematology and liver function parameters showed no significant differences between treatments and untreated controls. Lactic acid bacteria from “kunun zaki” exhibited curative potential, individually or combined, against Shigella dysenteriae. These lactic acid bacteria also positively influenced gut microbiota in Shigella-infected albino rats.

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Section: Api Test: Identification Of Lactic Acid Bacteria (Lab) Bymentioning

confidence: 99%

Preliminary Investigations on the Therapeutic Efficacy and Safety of Mixed Probiotic Lactic Acid Bacteria on Albino Rats Challenged with Shigella dysenteriae

Ibejekwe,

Egbere,

Dashen

et al. 2023

Advanced Gut & Microbiome Research

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“…Various strains of Lactococci of similar properties were also isolated from various milk products [2,32]. Moreover, lactococci are also used for the preparation of yoghurt where multi-strains starter culture is used to produce the desired acidity [33].…”

Section: Isolation and Identification Of Lactococcimentioning

confidence: 99%

Isolation, Identification and Characterization of Lactic Acid Bacteria Found in “Juju Dhau” from Bhaktapur, Nepal

Shilpakar

2022

CTBEB

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The present study was undertaken to isolate, identify and characterize LAB found in juju dhau from Bhaktapur, Nepal. A total of 15 samples were collected, pooled together and finally examined microbiologically. Based on morphological, cultural, biochemical and physiological characteristics, three types (A, B and C) of Lactobacilli, two (A and B) Leuconostoc, two (A and B) Bifidobacterium, one Streptococcus thermophilus and three (A, B and C) Lactococci were isolated and identified. Moreover, it was found that all the isolated LAB were gram positive, catalase-oxidase negative, non-motile bacteria, growing optimally at 30 ᵒC (except Streptococcus thermophilus), pH 7 and 0% NaCl. All Lactobacilli grew well at 45 ᵒC and pH 4 but only type C was able to grow at 10 ᵒC and pH 2. All isolates of Leuconostoc and Lactococci were found to be mesophilic, growing well at 30 ᵒC and 10 ᵒC but not at 45ᵒC. Also, Leuconostocs grew well at pH 4 but not at pH 2 while only type C Lactococci was able to resist high acidic pH 2. Similarly, both types of Bifidobacterium grew well at 45 ᵒC and pH 2 but only type A was able to grow at 10 ᵒC. Among 11 organisms, only type C of Lactococci did not grew at 6.5% NaCl. This signifies that juju dhau comprises variety of LAB. This study can serve to document and thereby preserve as well as commercialize traditional fermented foods of Nepal.

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“…Using fresh cultures of LAB (isolates grown on MRS agar for 24 h) biochemical and physiological characterizations were performed according to the methods described by Khedid et al (2009) and Shabana et al (2013) with modifications.…”

Section: Biochemical and Physiological Characterizationmentioning

confidence: 99%

Isolation, identification and characterization of Lactobacillus species diversity from Meekiri: traditional fermented buffalo milk gels in Sri Lanka

Adikari

Priyashantha

Disanayaka

et al. 2021

Heliyon

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Traditional fermented buffalo milk gel; Meekiri, is a popular buffalo milk-derived product in Sri Lanka. Predominantly, it is produced using the back-slopping (adding a small amount of the previous fermentate) technique, following the life-long traditions available at the cottage level. Hence, diverse and unclassified starter cultures are likely to be established across the varying geographical regions of Meekiri production. In the present study, we aimed to elucidate the diversity of lactic acid bacteria (LAB) and their characteristics including probiotic properties from major Meekeri production areas (n ¼ 22) in Sri Lanka. Lactic acid bacteria was isolated from locally produced Meekiri samples (n ¼ 23) and characterized based on morphological, biochemical, physiological profiles and potential of probiotic properties. The isolates revealed five different colony and cell morphologies and were classified as heterofermenters, homofermenters and facultative heterofermenters based on CO 2 production using glucose. None of the isolates showed the ability to grow either at 5 C or 0 C, while 71 % and 100 % survival of the isolates were observed at 15 C and 45 C, respectively. Amplified ribosomal DNA restriction analysis (ARDRA) primarily grouped the isolates into three distinct clusters based on their DNA banding patterns. Subsequently, 16S rRNA sequencing of isolates revealed the presence of four species namely, Limosilactobacillus fermentum (n ¼ 18), Latilactobacillus curvatus (n ¼ 2), Lactobacillus acidophilus (n ¼ 2) and Lactiplantibacillus plantarum (n ¼ 1) and in the phylogenetic analysis, it was represented by four distinctive clades. All the isolated species demonstrated promising probiotic potential with antibiotic sensitivity, antimicrobial properties, bile acid tolerance and acid tolerance. In conclusion, traditional back-slopping Meekiri in Sri Lanka contains diverse LAB, with a negligible geographical variation at species-level. Our work provides a strong foundation and insights into future applications in starter culture development for the fermentation of buffalo's milk.

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Characterization of lactic acid bacteria isolated from indigenous dahi samples for potential source of starter culture

Cited by 9 publications

References 18 publications

Preliminary Investigations on the Therapeutic Efficacy and Safety of Mixed Probiotic Lactic Acid Bacteria on Albino Rats Challenged with Shigella dysenteriae

Preliminary Investigations on the Therapeutic Efficacy and Safety of Mixed Probiotic Lactic Acid Bacteria on Albino Rats Challenged with Shigella dysenteriae

Isolation, Identification and Characterization of Lactic Acid Bacteria Found in “Juju Dhau” from Bhaktapur, Nepal

Isolation, identification and characterization of Lactobacillus species diversity from Meekiri: traditional fermented buffalo milk gels in Sri Lanka

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