Characterization of the antiyeast compound and probiotic properties of a starter Lactobacillus plantarum DW3 for possible use in fermented plant beverages

Kantachote, Duangporn; Prachyakij, Pakorn; Charernjiratrakul, Wilawan; Ongsakul, Metta; Duangjitcharoen, Yodsawee; Chaiyasut, Chaiyavat; Nitoda, Teruhiko; Kanzaki, Hiroshi

doi:10.2225/vol13-issue5-fulltext-1

Cited by 13 publications

(17 citation statements)

References 39 publications

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“…Recently, an in vivo mouse acute oral toxicity safety assay deemed Lact. plantarum DW3, an antifungal starter used in plant fermented beverages, most likely to be safe for human consumption (Kantachote et al 2010). Previous experiments have determined that the compound(s) in question are nonproteolytic and inactivated after neutralization (S. Crowley, unpublished data).…”

Section: Discussionmentioning

confidence: 99%

Comparative analysis of two antifungal Lactobacillus plantarum isolates and their application as bioprotectants in refrigerated foods

2012

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Aims: To compare the technological robustness of two antifungal Lactobacillus plantarum isolates and to assess their ability to inhibit growth of the spoilage yeast Rhodotorula mucilaginosa in two different refrigerated foods. Methods and Results: The effects of freeze-drying, thermal treatments and varying salt concentrations on the viability of two antifungal lactic acid bacteria (LAB) were examined. Antifungal compound(s) contained in the supernatant of both isolates were compared to commercially available food preservatives. Both isolates were used as dairy starter adjuncts in yoghurt and inoculants in orange juice to determine the antiyeast activity towards R. mucilaginosa. Yeast growth was retarded by the tested isolates in both food settings with one of the isolates, Lact. plantarum 16, being the most potent inhibitor. Conclusions: Both lactobacilli exhibited considerable robustness to withstand processing treatments commonly encountered in a food industrial setting. The isolates were shown to possess potent antifungal activity in both in vivo and in vitro food models. Significance and Impact of the Study: The studied antifungal lactobacilli may represent safer and consumer-friendly alternatives to the use of chemical preservatives. This is the first report of antifungal Lact. plantarum exerting protective potential in yoghurt and orange juice.

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Section: Discussionmentioning

confidence: 99%

Comparative analysis of two antifungal Lactobacillus plantarum isolates and their application as bioprotectants in refrigerated foods

2012

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“…Blood sample was also used to check fungaemia. The growth rate (GR), spleen weight index and liver weight ratio were calculated according to Kantachote et al [43]. …”

Section: Methodsmentioning

confidence: 99%

Antimicrobial and antioxidant activities of Saccharomyces cerevisiae IFST062013, a potential probiotic

Fakruddin

Hossain

Ahmed

2017

BMC Complement Altern Med

147

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BackgroundProbiotic yeast has become a field of interest to scientists in recent years.MethodsConventional cultural method was employed to isolate and identify yeast and standard methods were used to determine different probiotic attributes, antimicrobial and antioxidant properties.ResultsThis study reports potential probiotic properties of a strain of S. cerevisiae IFST 062013 isolated from fruit. The isolate is tolerant to a wide range of temperature and pH, high concentration of bile salt and NaCl, gastric juice, intestinal environment, α-amylase, trypsin and lysozyme. It can produce organic acid and showed resistance against tetracycline, ampicillin, gentamycin, penicillin, polymixin B and nalidixic acid. It can assimilate cholesterol, can produce killer toxin, vitamin B12, glutathione, siderophore and strong biofilm. It showed moderate auto-aggregation ability and cell surface hydrophobicity. The isolate can produce enzymes such as amylase, protease, lipase, cellulose, but unable to produce galactosidase. The isolate can’t produce gelatinase and DNase. The isolate showed moderate anti-microbial activity against bacteria and fungi and cell lysate showed better antimicrobial activity than whole cell and culture supernatant. Again, the isolate showed better anti-bacterial activity against gram negative bacteria than gram positive. The isolate showed strong antioxidant activity, reducing power, nitric oxide and hydroxyl radical scavenging activity, significant brine shrimp cytotoxicity and acute toxicity and metal ion chelating activity. The isolate did not induce any detectable change in general health of mice upon oral toxicity testing and found to be safe in mouse model. The isolate improve lymphocyte proliferation and cytokine production in treated mice.ConclusionsSuch isolate could be potential as probiotic to be used therapeutically.

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“…Lb. plantarum produces antimicrobial compounds including organic acids such as phenyllactic acid that exerts inhibitory activity against contaminating yeasts [19]. Also Durlu-Özkaya et al [20] showed that Lb.…”

Section: Growth Performance Of the Co-culturesmentioning

confidence: 99%

Interaction between Galactomyces geotrichum KL20B, Lactobacillus plantarum LAT3 and Enterococcus faecalis KE06 during Milk Fermentation

et al. 2017

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Microbial interactions are fundamental during milk fermentation, determining the product final characteristics. Galactomyces geotrichum, Lactobacillus plantarum and Enterococcus faecalis are among the most common microorganisms in the Colombian Kumis. The aim of the research was to evaluate the yeast-bacteria interactions in milk fermentation at 28 • C. UHT (Ultra-High Temperature) milk was inoculated with single-or multiple-strains associations and analysed periodically to determine the microbial counts, organic acids and total free amino acids (FAA). The results evidenced different growth performance of the strains in single or co-culture, with a positive effect of G. geotrichum KL20B on the lactic acid bacteria (LAB) growth performance. All the strains consumed citric acid after 6 h of incubation with E. faecalis KE06 as the major consumer; however, all the co-cultures showed an early metabolism of citrate but with a low intake rate. In addition, the interaction between G. geotrichum KL20B and E. faecalis KE06 led to a low accumulation of acetic acid. Formic acid fluctuated during fermentation. The strains interaction also led to an increase in ethanol content and a lower accumulation of FAA. In conclusion, the three strains co-culture enhances the LAB viability, with high production of lactic acid and ethanol, as a consequence of adaptation to the environment and substrate exploitation. To our knowledge, this is the first time in which it is showed that G. geotrichum KL20B could be used to compensate for the slow acid-producing ability of Lb. plantarum and E. faecalis in milk, underlining that this consortium applies some mechanisms to regulate the growth and milk composition in acids and ethanol content.

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Characterization of the antiyeast compound and probiotic properties of a starter Lactobacillus plantarum DW3 for possible use in fermented plant beverages

Cited by 13 publications

References 39 publications

Comparative analysis of two antifungal Lactobacillus plantarum isolates and their application as bioprotectants in refrigerated foods

Comparative analysis of two antifungal Lactobacillus plantarum isolates and their application as bioprotectants in refrigerated foods

Antimicrobial and antioxidant activities of Saccharomyces cerevisiae IFST062013, a potential probiotic

Interaction between Galactomyces geotrichum KL20B, Lactobacillus plantarum LAT3 and Enterococcus faecalis KE06 during Milk Fermentation

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