Isolation and Applications of One Strain of Lactobacillus paraplantarum from Tea Leaves (Camellia sinensis)

Gharaei-Fathabad, Eshrat; Eslamifar, Masoumeh

doi:10.3923/ajft.2011.429.434

Cited by 35 publications

(21 citation statements)

References 13 publications

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“…Recently, Gharaei-Fathabad and Eslamifar (2011) reported that strain of Lactobacillus paraplantarum isolated from tea leaves has antimicrobial activity against E. coli and S. Typhimurium.…”

Section: Discussionmentioning

confidence: 99%

Evaluation on Antibacterial Activity of <i>Lactobacillus acidophilus</i> Strains Isolated from Honey

Aween¹

2012

American Journal of Applied Sciences

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Problem statement:This study reports the isolation of lactic acid bacteria from 13 honey samples produced in Malaysia, Libya and Saudi Arabia and their antibacterial activity against three Gram negative pathogenic bacteria. Approach: A modified MRS agar with 0.8% CaCO 3 and MRS with 1% glucose was found to facilitate isolation of LAB compared to MRS, tomato juice agar and modified tomato juice agar. 32 isolates were confirmed LAB by catalase test and Gram staining. Six isolates were screened for antibacterial activity and identified as strains of Lactobacillus acidophilus 1 by API CH50. Results: All the isolates showed very good inhibitory activity against target Gram negative bacteria as indicated by the diameter of inhibition zone: Salmonella Typhimurium (23-30 mm), Escherichia coli (7-18 mm) and Enterobacter aerogenes (10-18 mm) after 24 h incubation at 30°C. Supernatants of L. acidophilus 1 strains showed good antibacterial activity against all target bacteria. Heating the supernatants at 90 and 121°C for 1 h enhanced the antibacterial activity against all target bacteria except supernatants H006-A and H010-G against S. Typhimurium. Antibacterial activity of supernatants were maintained after pH adjustment to 3, but at pH5 supernatants H006-A, H008-D and H010-G lost the activity against S. Typhimurium and E. coli within 48 h of incubation while at pH 6 all supernatants lost activity except against E. aerogenes. Enzymes treatments of supernatants with RNase II and Proteinase K for 1 h inhibited all target bacteria except supernatants H008-D, H008-E and H006-A which were relatively sensitive to both enzymes against S. Typhimurium and E. coli. Conclusion/Recommendations: In conclusion, honey from different sources contains strains of L. acidophilus 1 that produced compounds with good antibacterial activity which may be responsible for the antibacterial properties of honey.

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“…Recently, Gharaei-Fathabad and Eslamifar (2011) reported that strain of Lactobacillus paraplantarum isolated from tea leaves has antimicrobial activity against E. coli and S. Typhimurium.…”

Section: Discussionmentioning

confidence: 99%

Evaluation on Antibacterial Activity of <i>Lactobacillus acidophilus</i> Strains Isolated from Honey

Aween¹

2012

American Journal of Applied Sciences

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“…The isolated Lactobacillus spp. can tolerate a wide range of pH (1)(2)(3)(4)(5)(6)(7)(8)(9) and grow well at acidic pH (1)(2)(3)(4)(5). NaCl is an inhibitory substance which may inhibit growth of certain types of bacteria and probiotic organisms have to withstand high salt concentration in human gut [18].…”

Section: Isolate-y 1 Isolate -Y 2 Isolate-y 3 Isolate-ymentioning

confidence: 99%

“…Lactic Acid Bacteria (LAB) including Lactobacillus spp. are Generally Recognized as Safe (GRAS) bacteria that have been used in the processing of fermented food for centuries [1]. They occur naturally as indigenous microflora in fermented milk products such as yoghurt [2].…”

Section: Introductionmentioning

confidence: 99%

Screening of Lactobacillus spp. from Buffalo Yoghurt for Probiotic and Antibacterial Activity

Chowdhury¹,

Hossain²,

Mostazir³

et al. 2012

J Bacteriol Parasitol

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Since the beneficial effects of viable probiotic bacteria as dietary supplements have gained huge research interest, Lactobacillus spp. with probiotic characteristics are widely used to prepare fermented dairy products such as yoghurts, milk-shakes etc. In this study, eight (08) homemade yoghurt samples were collected from different regions in the country for isolation of probiotic Lactobacillus spp. Among the samples, four (04) isolates were identified as Lactobacillus plantarum based on their growth and biochemical characteristics. The Isolates were resistant to NaCl (1-9%) and bilesalt (0.05-0.3%) and showed good growth in the acidic condition, while maximum growth was observed at pH around 6.0. The isolates were examined for their antibacterial activity against nine (09) different test pathogens and found all pathogens are inhibited their growth to some extent but maximum zone of inhibition was observed against Bacillus cereus (53.20 mm) and minimum was against Staphylococcus aureus (19 mm) after 72 hour incubation. The results of the present study indicate that, homemade yoghurts in Bangladesh are potential source of probiotic Lactobacillus spp. Further extensive research on isolation and characterization of probiotic organisms from local fermented foods and their growth optimization might be required for development of probiotic enriched food supplements in our country.

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“…It has a strong inhibitory activity against Salmonella typhi, E. coli, S. aureus, E. faecalis and Citrobacter spp. (57). Lb.…”

Section: Importance Of Indigenous Lactobacilli In Dairy Industrymentioning

confidence: 99%

Potential of indigenous lactobacilli as starter culture in dairy products

Bojanic-Rasovic

2017

ACTA PERIOD TECHN

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Traditional production of fermented dairy products involves lactic acid bacteria that are normally present in the milk and production environment. These lactic acid bacteria represent the niche microbiota of the geographical area and they are responsible for local types of fermented products. In order to standardize indigenous products, the basic requirement is the application of the determined indigenous lactic acid bacteria as starter cultures affecting their specific characteristics by performing fermentation and influencing the ripening process. In the process of cheese fermentation usually participate bacteria of the genus Lactococcus and homofermentative lactobacilli. However, the process ripening is influenced mainly by the so-called nonstarter lactic acid bacterialactobacilli and secondary microflora. Lactobacilli during ripening of cheese continue to breakdown the rest of lactose, but they are primarily important in the process of protein breakdown. During metabolism of sugars and amino acids, lactobacilli produce aromatic compounds which have a positive effect on the flavor of the product. Some species of lactobacilli are available as probiotics. Some lactobacilli produce bacteriocins, which prevent the growth of pathogens, as well as many spoilage microorganisms. Indigenous lactobacilli have application especially in the production of typical local dairy products that are well accepted by the local population. Besides that, the use of indigenous lactic acid bacteria as starter cultures allows the production of cheese with designated geographical origin that could be placed on the international market. Consequently, indigenous lactic acid bacteria are a challenge for further research and possible their practical application in the dairy industry.

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Isolation and Applications of One Strain of Lactobacillus paraplantarum from Tea Leaves (Camellia sinensis)

Cited by 35 publications

References 13 publications

Evaluation on Antibacterial Activity of <i>Lactobacillus acidophilus</i> Strains Isolated from Honey

Evaluation on Antibacterial Activity of <i>Lactobacillus acidophilus</i> Strains Isolated from Honey

Screening of Lactobacillus spp. from Buffalo Yoghurt for Probiotic and Antibacterial Activity

Potential of indigenous lactobacilli as starter culture in dairy products

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