Isolation and Characterization of Lactic Acid Bacteria Strains from Raw Camel Milk for Potential Use in the Production of Yogurt

Fguiri, Imen

doi:10.24966/fsn-1076/100026

Cited by 8 publications

(11 citation statements)

References 34 publications

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“…However, their survival rate after freeze-drying ranges from 60.7 to 83.3%. This finding is supported by other studies which reported that the survival of LAB after freeze-drying seemed to be strain dependent (Edward et al, 2010;Fguiri et al, 2017). The main reasons for this variation could be the nature of the strains, the age of the culture, cell concentration, the type of cryoprotectants used, and cell damage at the cell wall and cell membrane.…”

Section: Properties Of Starter Culturessupporting

confidence: 83%

Selection and characterisation of the predominant Lactobacillus species as a starter culture in the preparation of kocho, fermented food from enset

Weldeselassie

Emire

Alemu³

2019

Food Sci Biotechnol

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Enset (Ensete ventricosum (Welw.) Cheesman) (false banana) plant is a multipurpose traditional crop widely cultivated in the south and southwestern Ethiopia. A study was conducted to determine the predominant microbes from kocho for subsequent use as a starter culture. Accordingly, a total of 40 lactic acid bacteria associated with kocho were characterized both at the phenotypic and genotypic level. Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus paracasei/casei and Lactobacillus fermentum were the isolated strains during kocho fermentation. Most L. plantarum showed rapid acidification and the higher growth rate than L. brevis. Based on these results L. plantarum (n = 10) and L. brevis (n = 3) were selected as possible starter strains and applied to enset pulp in laboratory scale. These starter strains showed fast pH reduction, increased microbial load than control sample and the possibility of a single strain in the fermentation of enset pulps for the production of kocho.

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Section: Properties Of Starter Culturessupporting

confidence: 83%

Selection and characterisation of the predominant Lactobacillus species as a starter culture in the preparation of kocho, fermented food from enset

Weldeselassie

Emire

Alemu³

2019

Food Sci Biotechnol

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“…The production of bioactive substances by the six obtained lactic bacteria (B1, B2, B3, B4, B5, and B6) showed that all bacteria were able to inhibit the growth of A. flavus in vitro (Figure 3 The antifungal activity of Lactobacillus strain against toxigenic fungi was elaborated in several studies, in fact, LAB were isolated from the breast milk. Their antifungal activity against A. flavus producing aflatoxin was investigated with four methods, in the case of seven isolated LAB (Fguiri et al, 2017). In addition, Gerbaldo et al (2012), confirmed that Lactobacillus rhamnosus L60 and Lactobacillus fermentum L23 are the most producing of secondary metabolites, such as organic acids, bacteriocins, and hydrogen peroxide.…”

Section: Selection Of Bacterial Isolates With Antifungal Effectmentioning

confidence: 75%

“…Their antifungal activity against A . flavus producing aflatoxin was investigated with four methods, in the case of seven isolated LAB (Fguiri et al, ). In addition, Gerbaldo et al (), confirmed that Lactobacillus rhamnosus L60 and Lactobacillus fermentum L23 are the most producing of secondary metabolites, such as organic acids, bacteriocins, and hydrogen peroxide.…”

Section: Resultsmentioning

confidence: 99%

“…The development of isolates on MRS medium gives colonies of various shapes, sizes, and colors (Figure 1). Several studies demonstrate that the research of LAB from fermented milk have an important role in the field of bio-preservation (Fguiri, Ziadi, Rekaya, Arroum, & Khorchani, 2017;Gerbaldo, Barberis, Pascual, Dalcero, & Barberis, 2012;Samaneh, Mohammad, Giti, & Mohammad, 2016). In addition, the MRS is considered as an ideal medium for the growth of LAB through its richness on different nutrient (De Man et al, 1960).…”

Section: Isolation and Purification Of Lactic Bacteriamentioning

confidence: 99%

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Isolation of Lactobacillus strain from curdled milk and investigation of their antimycotoxinogen activity

Ali

Chaouche

2018

J Food Process Preserv

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Lactic bacteria are used in fermentation and food bio‐preservation through their production of organic acids and other antimicrobial substances like bacteriocins which restrain certain fungal strains. The main objective of this study is the isolation of Lactobacillus strains from curdled milk samples, in order, to inhibit, in vitro, mycotoxins production by Aspergilus flavus. Six bacterial isolates were obtained from curdled milk commercialized in the region of Constantine. Among them, one isolate coded (B6) had a significant inhibitory effect against A. flavus (the diameter of colony not exceeding 1.5 cm after 72 hr of incubation at 28°C). This isolate (B6), was identified morphologically and biochemically. The obtained results showed that this bacterial isolate belongs Lactobacillus genus. In addition, its antimycotoxinogen activity had been confirmed using some test bacteria, such as E. coli, Staphylococcus aureus, Klebsiella sp., and Pseudomenas syringae. Practical applications This paper describes the isolation of lactic bacteria strains from Algerian curdled milk and the study of their antifungal and antimycotoxinogen activity. The method used to test the effect of lactic bacteria strains against toxigenic fungi was not previously exploited. The main objectives were to: (a) Isolate and select the lactic bacteria from curdled milk; (b) Isolate and identify the toxigenic fungi; (c) Select bacterial isolates for antifungal effect against toxigenic fungi; (d) Study of their antimycotoxinogen activity, in vitro.

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“…Sterilized skim milk 10% (w/v) was inoculated with 3% from each isolate and fermented at 37 °C until the medium gets coagulated (Fguiri et al, 2017). The pH of the samples was monitored at 0 hour, 2 hours, 4 hours, 6 hours and after 24 hours (during the fermentation period) using a digital pH meter (Thermo Scientific/Orion 3 STAR pH Bench top) calibrated with buffers at pH 4.0 and 7.0.…”

Section: Detection Of Fermentation Abilities Of the Isolatesmentioning

confidence: 99%

Isolation, Characterization and Identification of Industrially Beneficial Probiotic Lactic Acid Bacteria from Goat Milk

et al. 2021

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Purpose: Goat's milk is enriched with many nutrients and diverse lactic acid bacteria (LAB). This research was aimed at isolating and characterizing industrially beneficial probiotic lactic acid bacteria present in goat milk and to investigate their ability to produce lactic acid.Research Method: A total of 100 bacterial isolates were obtained from 20 fresh goat's milk samples from Western and North Western provinces in Sri Lanka. These isolates were characterized based on their colony and cell morphologies, physiological and biochemical characteristics, tolerance to in-vitro gastro intestinal tract (GIT) conditions and industrial properties. Species level identification of the isolates was performed based on the obtained phenotypic properties according to the Bergey's manual of systematic bacteriology. Findings:The selected eight probiotic LAB isolates did not produce hemolytic enzymes, therefore, could primarily consider as safe for live consumption. According to the phenotypic properties, the isolates were of Lactobacillus pentosus, Lactobacillus plantarum, Streptococcus thermophilus, Streptococcus bovis, Lactococcus lactis and Enterococcus faecium species. They were able to coagulate skimmed milk which was indicated by the decrease of final pH (4.8-5.9), tolerate to high (45 o C) and low (15 o C) temperatures, grow in different NaCl concentrations (2%, 4%, and 6.5%) and different pH levels (1.5-3.9). HPLC analysis revealed that, Lactobacillus pentosus (33 mg/L) and Streptococcus thermophiles (14mg/L) possessed the highest lactic acid production abilities. Research Limitations:The species level identification of the isolates should be continued employing genotypic methods. The safety of the isolates for live consumption should confirm with in-vivo methods.Originality/Value: The raw goat milk microbiota is considered as a good source of novel lactic acid bacteria (LAB) strains that can be exploited for use as industrial starters and probiotics. Lactic acid produced by the microorganisms; specifically, lactic acid bacteria is an important commodity chemical having many numbers of applications. However, very less research work has been done on the characterization of beneficial lactic acid bacteria present in goat milk produced in Sri Lanka.

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Isolation and Characterization of Lactic Acid Bacteria Strains from Raw Camel Milk for Potential Use in the Production of Yogurt

Cited by 8 publications

References 34 publications

Selection and characterisation of the predominant Lactobacillus species as a starter culture in the preparation of kocho, fermented food from enset

Selection and characterisation of the predominant Lactobacillus species as a starter culture in the preparation of kocho, fermented food from enset

Isolation of Lactobacillus strain from curdled milk and investigation of their antimycotoxinogen activity

Isolation, Characterization and Identification of Industrially Beneficial Probiotic Lactic Acid Bacteria from Goat Milk

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