Identification of selected Lactobacillus strains isolated from Siahmazgi cheese and study on their behavior after inoculation in fermented-sausage model medium

Kargozari, Mina; Emam‐Djomeh, Zahra; Gandomi, Hassan; Partovi, Razieh; Ghasemlou, Mehran; Martín, Isabel Revilla

doi:10.1016/j.lwt.2015.01.030

Cited by 13 publications

(9 citation statements)

References 35 publications

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“…Then, 0.1 mL aliquots of the samples' suitable dilutions were plated onto MRS agar and M17 agar. The plates were incubated at 37°C for 24-48 h in anaerobic jars using the AnaeroGen™ anaerobic system (Oxoid, Thermo Fisher Scientific, USA) [ 25 , 39 , 40 ] and in microaerobic conditions (5% CO 2 ) [ 41 ]. MRS agar plates were used to enumerate the initial growth of the LAB in each sample [ 25 ].…”

Section: Methodsmentioning

confidence: 99%

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Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk

Masalam

Bahieldin

Alharbi

et al. 2018

Evidence-Based Complementary and Alternative Medicine

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Probiotic bacteria can confer health benefits to the human gastrointestinal tract. Lactic acid bacteria (LAB) are candidate probiotic bacteria that are widely distributed in nature and can be used in the food industry. The objective of this study is to isolate and characterize LAB present in raw and fermented milk in Saudi Arabia. Ninety-three suspected LAB were isolated from thirteen different types of raw and fermented milk from indigenous animals in Saudi Arabia. The identification of forty-six selected LAB strains and their genetic relatedness was performed based on 16S rDNA gene sequence comparisons. None of the strains exhibited resistance to clinically relevant antibiotics or had any undesirable hemolytic activity, but they differed in their other probiotic characteristics, that is, tolerance to acidic pH, resistance to bile, and antibacterial activity. In conclusion, the isolates Lactobacillus casei MSJ1, Lactobacillus casei Dwan5, Lactobacillus plantarum EyLan2, and Enterococcus faecium Gail-BawZir8 are most likely the best with probiotic potentials. We speculate that studying the synergistic effects of bacterial combinations might result in a more effective probiotic potential. We suspect that raw and fermented milk products from animals in Saudi Arabia, especially Laban made from camel milk, are rich in LAB and have promising probiotic potential.

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Section: Methodsmentioning

confidence: 99%

“…DNA-based molecular identification of the 16S rRNA gene can discriminate between closely related bacterial species [ 25 – 29 ]. Amplified ribosomal DNA restriction analysis (ARDRA) and randomly amplified polymorphic DNA (RAPD) were successfully used in discriminating LAB [ 30 , 31 ].…”

Section: Introductionmentioning

confidence: 99%

Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk

Masalam

Bahieldin

Alharbi

et al. 2018

Evidence-Based Complementary and Alternative Medicine

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show abstract

“…; Kargozari et al . ). In recent researches, most of the LAB species are found to be endowed with a certain proteolytic activity that may partly contribute to the degradation of muscle proteins, such as Lactobacillus sake, L. curvatus, L. plantarum, L. casei, Pediococcus pentosaceus , and so on (Fadda et al .…”

Section: Introductionmentioning

confidence: 97%

“…Lactic acid bacteria (LAB), a very important group of bacteria for food, is one of the essential agents of the meat fermentation process that contribute to the hygienic and sensory qualities of meat products, such as sausages and hams (Lucke 2000;Leroy et al 2006;Talon et al 2007;Flores and Toldr a 2011). In meat fermentation, its main function is to initiate rapid acidification to lower pH values of the meat, and it creates the biochemical and physicochemical transformations to attain the unique and specific sensory properties of the end products during fermentation and maturation (Leroy et al 2013;Kargozari et al 2015). In recent researches, most of the LAB species are found to be endowed with a certain proteolytic activity that may partly contribute to the degradation of muscle proteins, such as Lactobacillus sake, L. curvatus, L. plantarum, L. casei, Pediococcus pentosaceus, and so on (Fadda et al 1999a(Fadda et al ,b, 2010Sanz et al 1999;Xu et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Sarcoplasmic Protein Hydrolysis Activity ofLactobacillus plantarum120 Isolated from Suanyu: A Traditional Chinese Low Salt Fermented Fish

Wang

Xia

Gao

et al. 2016

Journal of Food Processing and Preservation

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The hydrolysis of sarcoplasmic proteins during the growth of Lactobacillus plantarum 120 originally isolated from Suanyu, a traditional Chinese low salt fermented fish, was evaluated. Fermentation was carried out in a fish meat model system at 30C for 96 h. Proteolytic activity of this strain on fish muscle sarcoplasmic protein was determined by proteins, peptides and free amino acids analyses. There was a pronounced hydrolysis of almost all protein bands in electrophoretic pattern by L. plantarum 120. It also resulted in the generation of new peptides and disappearance of original peaks. In addition, the studied strain generated greater amounts of free amino acids than the control, especially for alanine, glutamic acid, phenylalanine, valine, methionine, aspartic acid, isoleucine and leucine. In general, proteolysis of fish sarcoplasmic proteins by L. plantarum 120 occurred during fermentation, resulting in increase in peptides and free amino acids, which may contribute to the taste and aroma of Suanyu. Practical Applications Suanyu is one of the Chinese traditional fermented fish products in South China. According to its characteristic flavor and high nutrition value, Suanyu has been accepted around China in recent year. However, Suanyu is still manufactured on a small scale by spontaneous fermentation. It is difficult to guarantee product quality and increase the efficiency. Lactic acid bacteria is one of the essential agents of the meat fermentation process that contribute to the hygienic and sensory qualities of meat products. Lactobacillus plantarum 120, isolated from Suanyu, exhibited optimal properties as a potential starter in our previous work. Once L. plantarum 120 is used as an industrial starter, it will promote fish muscle proteolysis, shorten the fermentation period and then improve product quality assurance activity.

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“…DNA based molecular identification of the 16SrRNA gene helps in discriminating between closely related bacterial species (Kargozari et al, 2015). The isolation, identification and characterization of the lactic acid bacteria help in finding the taxonomy of the isolate.…”

mentioning

confidence: 99%

Molecular Characterization of Lactic Acid Bacteria Isolated From Burnt Sweet Cheese (Chhenapoda).

PragyanDas¹,

KumarMohanty²

2019

IJAR

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Identification of selected Lactobacillus strains isolated from Siahmazgi cheese and study on their behavior after inoculation in fermented-sausage model medium

Cited by 13 publications

References 35 publications

Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk

Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk

Sarcoplasmic Protein Hydrolysis Activity ofLactobacillus plantarum120 Isolated from Suanyu: A Traditional Chinese Low Salt Fermented Fish

Molecular Characterization of Lactic Acid Bacteria Isolated From Burnt Sweet Cheese (Chhenapoda).

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