Evaluation of probiotic properties of Lactobacillus plantarum WLPL04 isolated from human breast milk

Jiang, Meiling; Zhang, Fen; Wan, Cuixiang; Xiong, Yonghua; Shah, Nagendra P.; Wei, Hua; Tao, Xueying

doi:10.3168/jds.2015-10434

Cited by 99 publications

(75 citation statements)

References 34 publications

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“…L . plantarum WLPL04 had a reduced survival rate, <2 log CFU/ml after incubation in 0.3% BS for 24 hr (Jiang et al, ). The fact that the three L .…”

Section: Resultsmentioning

confidence: 99%

“…In contrast, nine L. plantarum strains isolated from cheese TA B L E 2 Hemolysis and enzyme production by the isolated lactic acid bacteria strains were reduced to 6 log CFU/ml after incubation with GIT, from an initial inoculum of 9 log CFU/ml (Zago et al, 2011). L. plantarum WLPL04 had a reduced survival rate, <2 log CFU/ml after incubation in 0.3% BS for 24 hr (Jiang et al, 2016). The fact that the three L. plantarum strains tested here, WiKim83, WiKim84, and WiKim87, had high survival in…”

Section: Tolerance Of Git Conditionsmentioning

confidence: 95%

See 1 more Smart Citation

Multifunctional properties of Lactobacillus plantarum strains WiKim83 and WiKim87 as a starter culture for fermented food

Jung¹,

Kim²,

Lee³

et al. 2019

Food Science & Nutrition

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This study aimed to evaluate the safety (hemolysis and enzyme activity), probiotic properties (gastrointestinal tract tolerance, adhesion, hydrophobicity, and auto‐aggregation), and functional characteristics (antimicrobial, antioxidant, and β ‐galactosidase activities) of lactic acid bacteria (LAB), isolated from kimchi, in order to select a multifunctional LAB strain for starter culture in fermented food. The five isolated strains included Lactobacillus plantarum WiKim83, L . plantarum WiKim84, Pediococcus pentosaceus WiKim85, P . pentosaceus WiKim86, and L . plantarum WiKim87, as identified by 16S rRNA gene sequence analysis; they were confirmed to be nonhemolytic and not able to produce β ‐glucuronidase, a carcinogenic enzyme. Probiotic properties of the five LAB strains were evaluated relative to those of commercial Lactobacillus rhamnosus GG, and results revealed probiotic potential of three strains ( L . plantarum WiKim83, L . plantarum WiKim84, and L . plantarum WiKim87) to be superior. L . plantarum WiKim84 showed high antimicrobial activity against pathogens, and L . plantarum WiKim83 exhibited the highest antioxidant and β ‐galactosidase activities. Based on the probiotic and functional properties, the main characteristics of each strain were highlighted and two of them, L . plantarum WiKim83 and L . plantarum WiKim87, were selected as the most potent by principal component analysis. These strains showed antimicrobial, β ‐galactosidase, and antioxidant activities, which recommend their suitability as starter culture in various fermented foods.

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“…L . plantarum WLPL04 had a reduced survival rate, <2 log CFU/ml after incubation in 0.3% BS for 24 hr (Jiang et al, ). The fact that the three L .…”

Section: Resultsmentioning

confidence: 99%

Section: Tolerance Of Git Conditionsmentioning

confidence: 95%

Multifunctional properties of Lactobacillus plantarum strains WiKim83 and WiKim87 as a starter culture for fermented food

Jung¹,

Kim²,

Lee³

et al. 2019

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…In agreement to above publish reports, we have also noted down the high resistance pattern against aminoglycosides (streptomycin, tobramycin), with an exception of gentamicin, against which both resistance and intermediate susceptibility was recorded. Intermediate susceptibility to resistance pattern of lactobacilli against gentamicin has also been reported earlier (Jiang et al, 2016). Among LAB, resistance to aminoglycosides is mainly due to enzymatic inactivation by aminoglycoside modifying enzymes (AMEs).…”

Section: Resultsmentioning

confidence: 90%

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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“…To evaluate the predictive accuracy of the RSM, the following evaluation criteria were employed: root mean square error (RMSE) (see (9)), bias factor ( ) (see (10)), and accuracy factor ( ) (see (11)) [42].…”

Section: Evaluation Criteria Of Modelmentioning

confidence: 99%

“…It can be naturally found in the human gastrointestinal tract and it is also encountered in a variety of fermented foods for which stress conditions such as heat, cold, and acidity are common [8,9]. Lactobacillus plantarum has been recognized for its probiotic characteristics [10,11] as a member of LAB and extended research has been developed on the inhibitory effect and probiotic properties of…”

mentioning

confidence: 99%

Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014

Dalcanton

Carrasco

Pérez‐Rodríguez

et al. 2018

Journal of Food Quality

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Nowadays, microorganisms with probiotic or antimicrobial properties are receiving major attention as alternative resources for food preservation. Lactic acid bacteria are able to synthetize compounds with antimicrobial activity against pathogenic and spoilage flora. Among them, Lactobacillus plantarum ATCC 8014 has exhibited this capacity, and further studies reveal that the microorganism is able to produce bacteriocins. An assessment of the growth of L. plantarum ATCC 8014 at different conditions becomes crucial to predict its development in foods. A response surface model of the growth rate of L. plantarum was built in this study as a function of temperature (4, 7, 10, 13, and 16 ∘ C), pH (5.5, 6.0, 6.5, 7.0, and 7.5), and sodium chloride (0, 1.5, 3.0, 4.5, and 6.0%) and sodium lactate (0, 1, 2, 3, and 4%) concentrations. All the factors were statistically significant at a confidence level of 90% ( < 0.10). When temperature and pH increased, there was a corresponding increase in the growth rate, while a negative relationship was observed between NaCl and Na-lactate concentrations and the growth parameter. A mathematical validation was carried out with additional conditions, demonstrating an excellent performance of the model. The developed model could be useful for designing foods with L. plantarum ATCC 8014 added as a probiotic.Pediococcus spp., Oenococcus spp., or Carnobacterium spp., exhibit antimicrobial activity [4][5][6][7].Lactobacillus plantarum is one of the most widespread LAB in the environment. It can be naturally found in the human gastrointestinal tract and it is also encountered in a variety of fermented foods for which stress conditions such as heat, cold, and acidity are common [8,9]. Lactobacillus plantarum has been recognized for its probiotic characteristics [10,11] as a member of LAB and extended research has been developed on the inhibitory effect and probiotic properties of

show abstract

Evaluation of probiotic properties of Lactobacillus plantarum WLPL04 isolated from human breast milk

Cited by 99 publications

References 34 publications

Multifunctional properties of Lactobacillus plantarum strains WiKim83 and WiKim87 as a starter culture for fermented food

Multifunctional properties of Lactobacillus plantarum strains WiKim83 and WiKim87 as a starter culture for fermented food

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

Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014

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