Isolation and Characterization of Lactic Acid Bacteria from Fermented Milk Produced in Jimma Town, Southwest Ethiopia, and Evaluation of their Antimicrobial Activity against Selected Pathogenic Bacteria

Goa, Tigistu; Beyene, Getenet; Mekonnen, Mekidim; Gorems, Kasahun

doi:10.1155/2022/2076021

Cited by 17 publications

(9 citation statements)

References 39 publications

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“…These variations can be attributed to differences in their physiological effectiveness and disparities in gene composition, affecting enzyme activity and metabolic efficiency. 8,21 Moreover, we identified the most potent bacteriocin from a Lactobacillus strain isolated from camel's milk as L. acidophilus, this result was in line with Ahmed and Kanwal (2004) study, which demonstrated its effectiveness in converting lactose sugar into lactic acid. 22 Similar results were reported by Pyar and Peh in 2014 23 and Mithun, Dipak, and Sheela in 2015.…”

Section: Discussionsupporting

confidence: 86%

Antimicrobial activity of Lactobacillus acidophilus bacteriocin against clinical isolates

Al-Haddad,

Al-Haik,

Matran

et al. 2023

IJMMTD

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Lactic acid bacteria serve as important human probiotics, as they can produce bacteriocins from different dairy sources, and the antimicrobial activity of their bacteriocins have been documented in the scientific field. This study aimed to assess the antimicrobial activities of bacteriocin obtained from different dairy sources. An experimental analytical design was used to isolate species on de Man, Rogosa and Sharpe Media, and identify them phenotypically and evaluated their bacteriocin's antimicrobial activity against four clinical isolates. SPSS Version 22 was used for Statistical purposes. A total of 14 isolates were verified from various sample sources. These included 6 isolates from camel's milk, 2 from goat's milk, 3 from local yogurt, and 3 from Omani yogurt. The supernatants of most isolates exhibited varying levels of antimicrobial activity during the investigation. Furthermore, the action of the bacteriocin was concentration dependent. The highest level of inhibition was 14 mm for Staphylococcus aureus, 12 mm for, 12 mm for and 10 mm for when using 100μl of raw bacteriocin. Moreover, the correlation between bacteriocin activity, temperatures, and incubation times was found to be irreversible. The study reveals inherent antibacterial traits in species from local milk and milk products in Al-Shihr Town. Specifically, variant, synthesizing bacteriocin, effectively suppressed the clinical isolates, showcasing their pathogen-fighting ability. These findings offer potential for developing efficient antimicrobial methods, utilizing bacteriocin as an antibiotic in food and medicine.

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Section: Discussionsupporting

confidence: 86%

Antimicrobial activity of Lactobacillus acidophilus bacteriocin against clinical isolates

Al-Haddad,

Al-Haik,

Matran

et al. 2023

IJMMTD

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“…De Man-Rogosa-Sharpe (HiMedia, India) agar that contains 1% CaCO 3 (MRSA) was prepared to isolate LAB from the food samples. Bacterial isolation was carried out using the serial dilution method [24][25][26][27]. One gram of each food sample was transferred into 9 mL of physiological saline solution (0.9% NaCl) to obtain the first dilution (10 -1 ).…”

Section: Isolation and Screening Of Lactic Acid Bacteria (Lab)mentioning

confidence: 99%

Lactic Acid Bacteria Isolates and the Microbiome of Cincalok, Tempoyak, and Mandai: A Traditional Fermented Food from Kalimantan Island, Indonesia

Murwani,

Anggraeni,

Setiawan

et al. 2024

International Journal of Food Science

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Indonesia has abundant traditional fermented food with various lactic acid bacteria (LAB), which can be developed into probiotics for pharmaceutical and functional food and feed products. This research is aimed at (1) obtaining and identifying LAB isolates and (2) studying the microbiome (bacterial diversity and abundance) of spontaneously-fermented traditional foods of Kalimantan Island, Cincalok, Tempoyak, and Mandai. To obtain LAB isolates, food samples were serially diluted and inoculated on MRS agar that contained 1% CaCO3 (MRSA). Isolates forming clear zones were purified and identified by DNA barcoding. The microbiome was studied using genomic-sequencing techniques and analysed for taxonomic composition. Seven pure isolates were obtained from Cincalok, two Tempoyak, and one Mandai. DNA barcoding revealed that the Cincalok seven isolates were Staphylococcus carnosus (strain HSP-S16), Tetragenococcus halophilus (FSB201), Corynebacterium phoceense, Vagococcus vulneris (SS1995), Enterococcus faecalis (S11-6), Pisciglobus halotolerans (C01), and Priestia filamentosa (P3.1); two from Tempoyak, Levilactobacillus brevis (E1D3BL1) and Lactiplantibacillus plantarum (UMCC-2996); and one from Mandai, Staphylococcus cohnii (XAAS.x13; non-LAB). The T. halophilus, E. faecalis, P. halotolerans, L. brevis, and L. plantarum belong to LAB. The P. halotolerans from Cincalok and non-LAB in these three fermented foods were the first documented report. The microbiome revealed the dominance of Firmicutes phyla in the fermented foods, with 93% in Cincalok, 89.94% in Tempoyak, and 60.32% in Mandai. On the genus level, Cincalok was dominated by Tetragenococcus 40.33%, Anaerococcus 23.29%, Vagococcus 9.27%, and Lactobacillus 6.84%. Meanwhile, Tempoyak was dominated only by Lactobacillus 89.94%. Mandai were dominated by Lactobacillus 31.97%, Proteus 17.14%, Aerococcus 16.85%, Mangrovibacter 15.15%, and Vagococcus 6.2%. However, Mandai’s microbiome LAB was not culturable/isolated on MRSA. The plausibility is that those unculturable LAB require coculturing with other bacteria and additional media components to grow on MRSA. This study is the first report regarding the microbiome of Cincalok, Tempoyak, and Mandai, along with their culturable LAB isolates.

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“…For phenotypic characterisation, these isolates were subjected to Gram staining, catalase test, salt tolerance test, Simmon citrate test, temperature endurance test, and Triple Sugar Iron (TSI) test [9]. For the catalase test, a drop 30%(v/v) hydrogen peroxide was added to cell sample smeared onto a glass slide.…”

Section: Phenotypic Characterisationmentioning

confidence: 99%

The Co-Isolation of Lactic Acid Bacteria (LAB) and A Related Pathogenic Strain from Pangasius Nasutus

HAJA MOHIDEEN,

ALİAS,

MANSUR

et al. 2023

International Journal of Life Sciences and Biotechnology

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Catfish species Pangasius nasutus, or locally known as Patin Buah is one of a popular aquaculture product in Malaysia. Probiotic strain is an attractive alternative to conventional antibiotics in managing aquaculture diseases. Pangasius can be a source of bacterial strain in developing suitable probiotic useful in Pangasius rearing. This study highlights on the isolation of LAB strains from the selected tissues from P. nasutus which are the heart, stomach, and intestines. These strains were subjected to morphological, biochemical, and genotypic characterisations. Three different strains were isolated from fish tissues, H-Hn from heart; S-Hn from stomach; and I-Sk from intestine. Biochemical characterisation were consistent with ribosomal rRNA sequencing, in which strain H-Hn (acc. No. MW504962) is highly similar (100%) to Lactococcus lactis, and both I-Sk (MW504964) and S-Hn (MW504963) are similar (99%) to Lactococcus garvieae. All strains appeared to be non-spore forming, non-motile, Gram-positive coccus, catalase and citrate negative, and fermenting sugar. Unlike H-Hn, both H-Sk and I-Sk strains were able to grow at 6.5% NaCl and at higher temperature (45°C). The antimicrobial properties were assessed using agar disk diffusion assay against several indicator organisms (Escherichia coli, Pseudomonas aeruginosa, Salmonella typhimurium, Staphylococcus aureus and Vibrio parahaemolyticus). These strains exhibited varying degree of inhibitory properties against the indicator organisms. Strain H-Hn inhibited E. coli and V. parahaemolyticus. Meanwhile, strains I-Sk and S-Hn showed a rather broad-spectrum inhibition. From P. nasutus, other L. lactis strain, a pathogenic species from L. garvieae could also be found especially in their gut tissues. The presence of L. garvieae in commercial P. nasutus should raise some concern to those who like to consume this fish. Meanwhile, the LAB strains isolated has probiotics potential that can be commercially used in the managing fish diseases in aquaculture.

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Isolation and Characterization of Lactic Acid Bacteria from Fermented Milk Produced in Jimma Town, Southwest Ethiopia, and Evaluation of their Antimicrobial Activity against Selected Pathogenic Bacteria

Cited by 17 publications

References 39 publications

Antimicrobial activity of Lactobacillus acidophilus bacteriocin against clinical isolates

Antimicrobial activity of Lactobacillus acidophilus bacteriocin against clinical isolates

Lactic Acid Bacteria Isolates and the Microbiome of Cincalok, Tempoyak, and Mandai: A Traditional Fermented Food from Kalimantan Island, Indonesia

The Co-Isolation of Lactic Acid Bacteria (LAB) and A Related Pathogenic Strain from Pangasius Nasutus

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