Isolation and characterization of lactic acid bacteria from traditional fermented fish product Shidal of India with reference to their probiotic potential

Gupta, Shubham; Mohanty, Upasana; Majumdar, Ranendra K.

doi:10.1016/j.lwt.2021.111641

Cited by 37 publications

(32 citation statements)

References 46 publications

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“…The results of this study is consistent with the previous results which showed that LAB are susceptible to antibiotics inhibiting the proteins synthesis, such as chloramphenicol, tetracycline, and erythromycin, and are resistance towards glycopepticides antibiotics such as vancomycin 50 , and aminoglycosides antibiotics including streptomycin, kanamycin, and gentamycin 51 . Several LAB species belonged to especially Lactobacillus , Pediococcus and Leuconostoc have been reported to exhibit high levels of natural resistance to vancomycin, which is useful to separate them from other Gram-positive bacteria 41 .…”

Section: Discussionmentioning

confidence: 99%

Probiotic potential characterization and clustering using unsupervised algorithms of lactic acid bacteria from saltwater fish samples

Mazlumi

Panahi

Hejazi

et al. 2022

Sci Rep

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This research aimed to isolate lactic acid bacteria from the bowel of saltwater fish to assess their potential probiotic properties. Nineteen isolates of LAB including Lactiplantibacillus plantarum, Lactiplantibacillus pentosus, Lactobacillus acidophilus, Levilactobacillus brevis, Pediococcus pentosaceus, and Pediococcus acidilactici were recognized using molecular tools. All the isolates survived in the simulated conditions of the GI tract. Auto-aggregation ranged from 01.3 ± 0.5 to 82.6 ± 1.4% and hydrophobicity with toluene ranged from 3.7 ± 1.6 to 69.4 ± 1.3%, while the range of hydrophobicity with xylene was from 02.2 ± 1.6 to 56.4 ± 2.1%. All the isolates of lactobacilli, pediococci, enterococci, and lactococci indicated variable sensitivity and resistance towards clinical antibiotics. Non-neutralized cell free supernatant of isolates F12 and F15 showed antimicrobial activity against all the 8 evaluated enteric pathogens. Cluster analysis of identified potential probiotic bacteria based on heat-map and PCA methods also highlighted the priority of isolates F3, F7, F12, and F15 as bio-control agents in fishery industry. The findings of this study may essentially contribute to the understanding of the probiotic potential of LAB in saltwater fish, in order to access their probiotic characterization for use as biocontrol in fishery.

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Section: Discussionmentioning

confidence: 99%

Probiotic potential characterization and clustering using unsupervised algorithms of lactic acid bacteria from saltwater fish samples

Mazlumi

Panahi

Hejazi

et al. 2022

Sci Rep

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“…These new strains can be used to produce new probiotic foods (Ehsani et al., 2018 ). To the best of our knowledge, traditional foods which are produced under nonindustrial conditions may contain different and unique bacterial compositions compared to industrial and modern foods (Gupta et al., 2021 ). Investigation of these traditional foods may lead to the isolation of novel probiotic strains with different properties (Adikari et al., 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Probiotic bacteria from 10 different traditional Iranian cheeses: Isolation, characterization, and investigation of probiotic potential

Afshari

Hashemi

Tavassoli

et al. 2022

Food Science & Nutrition

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“…In the context of previous studies, LABs are recognized as the most prominent probiotic strains as few of the species inhabit the small intestine by resisting harsh environmental conditions, i.e., a low pH, various bile salts and interact with other pathogenic strains and natural inhibitors through their antagonistic activities and antibiotic susceptibility [18]. Besides, their probiotic capabilities such as production of enzymes and hydrophobicity, auto-aggregation and antioxidative activity against DPPH are well demonstrated by L. plantarum, P. pentosaceus, P. acidilactici, E. lactis and E. hira which were isolated from fermented fish Shidal [18], whereas Lactiplantibacillus plantarum F1 and Levilactobacillus brevis OG1 showed antagonistic activity against pathogens [19], and E. faecalis and E. faecium demonstrated high responses towards cell-surface auto-aggregation characteristics [18]. This is the first study based on microflora of traditional homemade pickles in this region of Pakistan.…”

Section: Introductionmentioning

confidence: 99%

Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles

Akmal

Ghori²,

Elasbali³

et al. 2022

Fermentation

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The present study was based on bacterial isolation with probiotic potential from artisanal fermented pickles. A total of 36 bacterial strains were isolated from 50 different artisanal fermented pickle samples. Nine isolates with promising probiotic potential (PCR99, PCR100, PCR118, PCR119, PCR121, PCR125, PCR137, PCR140 and PCR141) were selected. The strains showed varied protease, amylase, lipase and cellulase patterns. The isolated strains displayed varied responses towards various antibiotic classes, i.e., PCR140 showed resistance to penicillin G, polymyxin B, Metronidazole and Streptomycin. PCR140 showed highest resistance to bile salt concentrations (0.3% and 0.5%) and acidic conditions (pH 3 and pH 4) when exposed to mimicked gastrointestinal conditions. The cell viability against enzymes produced in stomach and intestines showed different patterns as pepsin was in the range of 94.32–91.22%, pancreatic resistance 97.32–93.11% and lysozyme resistance was detected at 99.12–92.55%. Furthermore, the auto-aggregation capability of isolated strains was in the range of 46.11–33.33% and cell surface hydrophobicity was in the range of 36.55–31.33%. PCR 140 showed maximum antioxidant activity in lyophilized cells as well as probiotic potential. A phylogenetic analysis based on 16S rRNA gene sequencing confirmed that PCR140 (NMCC91) with higher in vitro probiotic and antioxidant potential belongs to the genus Lactobacillus with 97% similarity with Lacticaseibacillus paracasei. This work demonstrated that the isolate PCR 140 (NMCC91) is suitable for use in food and medical industries.

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Isolation and characterization of lactic acid bacteria from traditional fermented fish product Shidal of India with reference to their probiotic potential

Cited by 37 publications

References 46 publications

Probiotic potential characterization and clustering using unsupervised algorithms of lactic acid bacteria from saltwater fish samples

Probiotic potential characterization and clustering using unsupervised algorithms of lactic acid bacteria from saltwater fish samples

Probiotic bacteria from 10 different traditional Iranian cheeses: Isolation, characterization, and investigation of probiotic potential

Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles

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