Comparison of Microbiological and Probiotic Characteristics of Lactobacilli Isolates from Dairy Food Products and Animal Rumen Contents

Jose, Neethu Maria; Bunt, Craig R.; Hussain, Malik Asif

doi:10.3390/microorganisms3020198

Cited by 111 publications

(112 citation statements)

References 34 publications

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“…In contrary to our results, Bhuiyan et al, (2017) documented resistance pattern of goat milk lactobacilli towards tetracycline. In compliance to our findings, previous studies also revealed that lactobacilli were resistant to clindamycin (Ashraf and Shah, 2011) as well as to fusidic acid (Jose et al, 2015).…”

Section: Resultssupporting

confidence: 78%

In vitro Assessment of Antibiotic Resistance Pattern among Lactobacillus Strains Isolated from Goat Milk

Thakur¹,

Sharma²,

Rokana³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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Section: Resultssupporting

confidence: 78%

In vitro Assessment of Antibiotic Resistance Pattern among Lactobacillus Strains Isolated from Goat Milk

Thakur¹,

Sharma²,

Rokana³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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“…Similar to our findings, Hawaz (2014) had also observed that filtered supernatants of some of the tested Lactobacillus strains did not exhibit any inhibitory activity against Staphylococcus , E. coli , and Klebsiella . Recently, Jose et al (2015) reported that none of the lactobacilli supernatant could inhibit the growth of E. coli . Additionally, few of the dairy isolates failed to display antagonistic activity against Listeria species.…”

Section: Resultsmentioning

confidence: 99%

Antibacterial effects of Lactobacillus isolates of curd and human milk origin against food-borne and human pathogens

et al. 2017

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This study was undertaken to assess the antibacterial efficacy of lactobacilli isolated from curd and human milk samples. Identities of thirty-one different lactobacilli (20 from curd and 11 from human milk) were confirmed by genus-specific PCR and 16S rRNA-based sequencing. These strains belonged to five species, Lactobacillus casei, L. delbrueckii, L. fermentum, L. plantarum, and L. pentosus. Antibacterial activities of cell-free supernatants (CFSs) of all the Lactobacillus isolates were estimated through standard agar-well diffusion assay, against commonly occurring food-borne and clinically important human pathogens. None of the lactobacilli cell-free supernatant (CFS) exhibited inhibitory activity against four pathogens, namely Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Klebsiella pneumoniae. Bacillus cereus, Salmonella enterica serovar Typhi, and Shigella flexneri were moderately inhibited by majority of CFSs, whereas, weak activity was observed against Pseudomonas aeruginosa and Proteus mirabilis. CFS of some of the curd isolates displayed antagonistic activity against Streptococcus mutans; however, human milk lactobacilli did not displayed any inhibitory activity against them. As expected, Nisin (Nisaplin®) showed inhibitory activity against Gram-positive, S. aureus, B. cereus, and L. monocytogenes. Interestingly, few of the examined CFSs exhibited inhibitory activities against both Gram-positive and Gram-negative pathogens. Findings from this study support the possibility to explore the tested lactobacilli and their CFSs as natural bio-preservatives, alone or in combination with approved bacteriocins in food and pharma formulations after validating their safety.

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“…The Lactobacillus strains retained the viability when exposed them to acidic environment at the pH values of 2–3 [7]. In earlier studies, as have been conducted by Jose et al [33] and Liu et al [34], the lactobacilli tolerated and survived in MRS broth (pH: 3), while reduction in viability has been seen at pH 2. The Lactobacillus strains isolated from river buffalo milk cheese showed survivability in presence of NaCl (1–7%), indicating their high sodium chloride tolerance [35].…”

Section: Discussionmentioning

confidence: 99%

Indigenous Probiotic Lactobacillus Isolates Presenting Antibiotic like Activity against Human Pathogenic Bacteria

et al. 2017

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Background: Indigenous lactic acid bacteria are well known probiotics having antibacterial activity against potentially pathogenic bacteria. This study aims to characterize the curd lactobacilli for their probiotic potentiality and antagonistic activity against clinical bacteria. Methods: Four curd samples were processed microbiologically for the isolation of lactic acid bacteria (LAB). The LAB strains obtained were identified by conventional methods: cultural aspect, gram-staining, biochemical and sugar fermentation tests. The probiotic properties were justified with tolerance to low-pH, bile salt and sodium chloride, and the antagonistic activity of the lactobacilli against human pathogenic bacteria (Escherichia coli, Proteus vulgaris, Acinetobacter baumannii and Salmonella enterica serovar Typhi) was assessed. Hemolytic activity and antibiotic susceptibility were determined for the lactobacilli isolates, and the cumulative probiotic potential (CPP) values were recorded. Result: Four lactobacilli isolates, L. animalis LMEM6, L. plantarum LMEM7, L. acidophilus LMEM8 and L. rhamnosus LMEM9, procured from the curd samples, survived in low-pH and high bile salt conditions, and showed growth inhibitory activity against the indicator bacteria by agar-well (zone diameter of inhibition; ZDIs: 13.67 ± 0.58–29.50 ± 2.10 mm) and agar overlay (ZDIs: 11.33 ± 0.58–35.67 ± 2.52 mm) methods; the average growth inhibitory activity of lactobacilli ranged 233.34 ± 45.54–280.56 ± 83.67 AU/mL, against the test bacterial pathogens. All the lactobacilli were non-hemolytic and sensitive to most of the test antibiotics. The CPP values of the isolated LAB were recorded as 80–100%. Conclusion: The curd lactobacilli procured might be used as the valid candidates of probiotics, and bio-therapeutics against bacterial infection to humans.

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Comparison of Microbiological and Probiotic Characteristics of Lactobacilli Isolates from Dairy Food Products and Animal Rumen Contents

Cited by 111 publications

References 34 publications

In vitro Assessment of Antibiotic Resistance Pattern among Lactobacillus Strains Isolated from Goat Milk

In vitro Assessment of Antibiotic Resistance Pattern among Lactobacillus Strains Isolated from Goat Milk

Antibacterial effects of Lactobacillus isolates of curd and human milk origin against food-borne and human pathogens

Indigenous Probiotic Lactobacillus Isolates Presenting Antibiotic like Activity against Human Pathogenic Bacteria

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