Isolation and characterization of Lactobacillus spp. from curd and its pharmacological application in probiotic chocolate.

De, Somnath; Pramanik, Atanu; Das, Aditya Kr.; Paul, Suchismita; Jana, Sourav; Pramanik, Priyanka

doi:10.31254/phyto.2017.6605

Cited by 4 publications

(1 citation statement)

References 7 publications

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“…A study by Kuji et al (2021) have observed Lactobacillus plantarum 299 and Lactobacillus reuteri DSM 17938 degrading phenolic acids via hydrolysis of phenols to either dihydrocaffeic acid or 4vinylcatechol and 4-ethylcatechol. In the contrary, some reports stated that Lactobacillus strains were only able to tolerate phenol concentration to 0.4% and the viability decreased by 50% at 0.6% (Hoque et al, 2010;De et al, 2017;Mannan et al, 2017;Reuben et al, 2020). Regarding solvent systems, P. pentosaceus strains were not able to tolerate all the solvents at the highest concentration (4%) (Figure 5).…”

Section: Resistance Of Isolated Probiotic Bacteria To Phenol and Solv...mentioning

confidence: 92%

Characterization of Pediococcus pentosaceus strains isolated from Pickle and Moor Kuzhambu

Kurian¹,

Paari²

2023

MJM

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Aims: Consumption of fermented foods are known to provide various health benefits. The present study was aimed to isolate novel potent probiotic strains from the homemade fermented Indian recipe Moor Kuzhambu and Pickle and its characterization to elucidate the efficacy of isolate in cholesterol and heavy metal reduction. Methodology and results: Cultures isolated from Pickle (CK2) and Moor Kuzhambu (CK3) were identified as different strains of Pediococcus pentosaceus using the 16S rDNA sequence-based bacterial identification method. The study analysed the survival of probiotic strains under the influence of various chemical and natural stimulants. The isolated strains exhibited tolerance to gastric juice and were able to exhibit a broad range of tolerance to varying temperatures, pH, NaCl, solvent, phenol, trypsin and artificial gastric juice. Microencapsulation studies were conducted using alginate and chitosan to increase the shelf life of the isolated probiotic. Preliminary analysis regarding cell surface studies such as autoaggregation, co-aggregations and cell surface hydrophobicity determined the ability of the strains to aggregate on to intestinal cell surface and manifest competitive pathogen displacement. Conclusion, significance and impact of study: Remarkable biofilm reduction of 48% to 80% was observed in the probiotic-supplemented samples. Similarly, a reduction of 80% to 85% free cholesterol was noted in cholesterol assimilation assays and heavy metal (Cu + , Pb + , Zn + and Fe + ) assimilation ability was observed. Further studies are required to characterize the nature of the secretory products and their mode of action in the survival and immune enhancement in animal models.

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Section: Resistance Of Isolated Probiotic Bacteria To Phenol and Solv...mentioning

confidence: 92%

Characterization of Pediococcus pentosaceus strains isolated from Pickle and Moor Kuzhambu

Kurian¹,

Paari²

2023

MJM

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Chocolate as Prebiotic and Probiotic Delivery Vehicle

Kanchana¹,

Myla²,

Aliya³

et al. 2022

IJND

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In today’s world, food, besides their basic role in nutrition, has to meet additional aspects such as maintenance of health and to counteract diseases. Scientific research refers to health benefits of probiotics and prebiotics in human nutrition. An increasing demand of consumers for foodstuffs supplemented with live probiotic bacteria, gave rise to studies on the development of foods with these microorganisms. However, the possible applications of probiotics in non-dairy food products have not studied well. This study explores the new product, chocolate as a delivery vehicle for pre and probiotics. Probiotic chocolates were made using microencapsulated Lactobacillus strains along with fruit pulp to serve as prebiotics. The confirmatory tests for probiotics, sensory properties and shelf life were studied. The results revealed that the probiotic chocolate prepared with the incorporation of fruit extract like Passion fruit and Strawberry fruit rated the maximum by the consumers through sensory evaluation and the product has shelf-life of twenty days at room temperature without losing any organoleptic properties

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Isolation, characterization, and evaluation of probiotic properties of Lactic Acid bacteria from different fermented yoghurt drinks available in Bangladesh

Akter¹,

Jabin²,

Yeasmin³

et al. 2023

Preprint

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Lactobacillus spp. is the most commonly found probiotics strain in dairy products. In the present study, Lactobacillus spp. were isolated from four commercially available fermented yoghurt drinks, which were identified based on observing their morphological characteristics and through some biochemical tests such as, gram staining, MIU (Motility Indole Urease), catalase, citrate, TSI (Tripplr Sugar Iron), gas from glucose, milk coagulation activities, starch hydrolysis and bile esculin test.It was observed that isolated Lactobacillus spp. growth rate decreased with the increasing concentration of inhibitory substances like NaCl (2,4,8%) and phenol (0.1-0.8%). Additionally, good growth were observed in the presence of 2% NaCl and 0.1% phenol. The isolated Lactobacillus spp. did show good survival abilities in acidic (pH 2) and alkaline (pH 8) conditions, while their maximum growth was observed at pH 8.0. Isolated Lactobacilli were able to coagulate skim milk and produce gas from glucose.All of the isolates showed negative results in hemolytic activity, indicating that lactic acid bacteria are safe for use by humans. All isolates were evaluated for their antimicrobial activity against Staphylococcus aureus, Enterococcusspp, Bacillus spp, Escherichia coli, Salmonella typhi, Klebsiellaspp, Pseudomonas spp, Serratia spp, Candida albicans, Trichodermaresseii, Aspergillus spp. The majority of the isolates showed significant antimicrobial effectiveness against the targeted pathogens.Their susceptibility to selected eight antibiotics was determined in terms of zone of inhibition (mm). In conclusion, most of the results from the present experiments showed that, there were very few variations in probiotics properties of the isolated Lactobacillus spp. from different fermented yoghurt drinks.

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Isolation and characterization of Lactobacillus spp. from curd and its pharmacological application in probiotic chocolate.

Cited by 4 publications

References 7 publications

Characterization of Pediococcus pentosaceus strains isolated from Pickle and Moor Kuzhambu

Characterization of Pediococcus pentosaceus strains isolated from Pickle and Moor Kuzhambu

Chocolate as Prebiotic and Probiotic Delivery Vehicle

Isolation, characterization, and evaluation of probiotic properties of Lactic Acid bacteria from different fermented yoghurt drinks available in Bangladesh

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