Isolation, Characterization and Identification of Probiotic Lactic Acid Bacteria (LAB) from Honey Bees

Mathialagan, M.; Edward, Y.S. Johnson Thangaraj; Philippe, David; Senthil‐Kumar, Muthappa; Srinivasan, M R; Mohankumar, S.

doi:10.20546/ijcmas.2018.704.096

Cited by 40 publications

(30 citation statements)

References 20 publications

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“…3; Supplementary Fig.S1A,S2A). Noticeably, the gain of DG and the high CC and NC for Lawsonella, a human pathogen [74] supports its important central role inside the ileum ( Supplementary Table S13-14), in addition to the important decrease of DG and NC in the rectum (Supplementary Table S17-18) for Bi dobacterium, Pediococcus and Commensalibacter: known as probiotics [15,75,76]. Then, numerous correlations occurred with low activity taxa in the midgut (Fig.…”

Section: Discussionmentioning

confidence: 76%

“…Complementarily, the loss of connectivity (diminishing DG) for Bi dobacterium and Pediococcus (diminishing CC) (Supplementary Table S9-S10). supports clothianidin adverse impact on these genera known for their probiotic properties [15,75,76,101,102]. However, the increase of NC for Bi dobacterium suggests a likely favorable cooperation inside the network.…”

Section: Discussionmentioning

confidence: 99%

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Dietary Contamination With Neonicotinoid (Clothianidin) Gradient Triggers Specific Dysbiosis Signatures of Microbiota Activity Along the Honeybee (Apis Mellifera) Digestive Tract

Khoury

Gauthier

Bouslama

et al. 2020

Preprint

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BackgroundHoneybees (Apis mellifera) are facing a number of interacting stress factors affecting their general health as well as their nervous and immune systems. Recent evidence proposed the clothianidin neonicotinoid as a potential disrupting factor for the microbiota-immunity axis. In this research, we conducted in vivo experiments to measure the impact of three sublethal clothianidin concentrations (0.1, 1 and 10 ppb) on honeybee survival, syrup consumption and the honeybee gut microbiota dysbiosis. Results Clothianidin exposure significantly increased mortality in the three concentrations compared to controls. Interestingly, the lowest clothianidin concentration was associated to the highest food intake and the highest mortality. Clothianidin exposure significantly induced variation in the taxonomic composition of the gut microbiota. The co-abundance network analysis reveals local dysbiosis signatures specific to each gut cohorts (midgut, ileum and rectum) driven by specific taxa.Conclusions Our findings confirm that clothianidin exposure triggers a disruption of the honeybee’s symbiotic defense systems such as resistance to colonization, translating into a surge of potentially pathogenic taxa. Furthermore, the importance of low activity taxa with weak transcriptional activity in maintaining a stable honeybee gut microbiota. Finally, the early detection of gut dysbiosis in honeybee is an early promising alarming signal towards a microbiome approach in hive management the impact for assessing the impact of sublethal xenobiotics exposure.

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Section: Discussionmentioning

confidence: 76%

Section: Discussionmentioning

confidence: 99%

Dietary Contamination With Neonicotinoid (Clothianidin) Gradient Triggers Specific Dysbiosis Signatures of Microbiota Activity Along the Honeybee (Apis Mellifera) Digestive Tract

Khoury

Gauthier

Bouslama

et al. 2020

Preprint

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“…The lactic acid bacteria were isolated from the dairy products like curd and raw milk and buttermilk as the people preference was quite high. Isolation was performed using serial dilution method (Mathialagan et al, 2018) using the selective differential media (i. picked and transferred to new MRS agar plates after further subculturing and testing of biochemical properties. Gram staining was performed as per the method described by (Sharma et al, 2007).…”

Section: Isolation Of Lactic Acid Bacteria and Biochemical Characterization Of Obtained Isolates; Selection Of Similar Speciesmentioning

confidence: 99%

Microencapsulation of L. Fermentum Isolated From Traditional Dairy Products and Its Stability on Exposure to Simulated Gastrointestinal Conditions

Pandey¹,

Pandey²,

Puranik³

et al. 2021

PLANT ARCHIVES

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The physiological state of food may affect the survival potential of health promoting microorganisms. The current research was thus undertaken for comparing the invitro stability of two similar species of L. fermentum isolated from two different dairy products. The isolates were analyzed for their viability after microencapsulation in sodium alginate and were also compared using the non-encapsulated strain in simulated gastric and intestinal conditions. Viability of the cultures were also compared against reference standard (i.e) Lactobacillus acidophilus procured from MTCC Chandigarh. The percentage log reduction of non- encapsulated cultures i.e curd, raw milk and MTCC was 58.32%,58.28%,58.43% while that of encapsulated cultures was 10.19%, 10.03% and 11.18% as observed in gastric juice. The log reduction of non -encapsulated cultures as observed was 3.80%, 3.10% and 2.23% for curd raw milk and MTCC cultures respectively while that of encapsulated cultures was 1.54%, 1.52% and 1.16%in simulated intestinal conditions. The raw milk isolate was found with slightly better adaptation in response to the viability both in case of gastric and intestinal juice. The result thus justifies the physiological state of food which may affect the osmotic response and stress of similar microflora although isolated from two different food consortiums.

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“…For long time storage, the isolates were kept at −80°C in MRS broths containing 15% (v/v) glycerol. These pure colonies were further identified based on their macroscopic and microscopic traits like colony elevation, shape, color, texture and Gram staining [16], their physiological characteristics such as growth at different temperatures (10,15, 37 and 45°C), pH (1.5, 2, 2.5, 3, 4.4, 6 and 9.6) and NaCl concentrations (2.5, 6.5, 10, and 18% w/v) [17] and their biochemical traits like catalase, oxidase, indole production, methyl red test, Voges-Proskauer test, citrate utilization, and urease [18].…”

Section: Isolation and Identification Of Lactic Acid Bacteriamentioning

confidence: 99%

Evaluation of Probiotic Potential of Lactic Acid Bacteria Isolated from Raphia Palm Wine (Raffia mambillensis)

Tongwa

Manet

Mouafo

et al. 2019

SAJRM

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Aim: The present study was undertaken to assess the probiotic potential of lactic acid bacteria strains isolated from raphia palm wine (Raffia mambillensis O.) of the South West region of Cameroon. Study Design: The study site and sample were randomly chosen and the responses assessed were submitted to analyses of variance. Place and Duration of Study: The study was carried out in Ekona in the South West region of Cameroon, between February 2017 and October 2018. Methodology: Physicochemical analyses were performed to characterize the Raphia palm wine samples. Lactic acid bacteria were isolated from these samples using pour plate method, and the isolates were tested for their antimicrobial activity, low pH and bile salts tolerance, antibiotic sensitivity, hemolytic activity and enzymes production. The active isolates were identified phenotypically using API 50 CHL. Results: The results revealed that among the nine isolates, only three were active against Escherichia coli BL21, Escherichia coli, Salmonella typhi, Salmonella enterica and Staphylococcus aureus with inhibition diameters ranging from 10 to 25 mm. The three isolates which exhibited antimicrobial activity were able to survive at simulated stomach pH (pH 3.0) with survival rate above 80% and in the presence of bile salts at 1% with survival rates above 50%. All three isolates gave negative results for hemolytic activity and were resistant to most antibiotic treatments. These three isolates produced β-galactosidase, which is beneficial for lactose intolerance. They also produced some non-carcinogenic enzymes including leucine arylamidase, crystine arylamidase, acid phosphatase, α-galactosidase, α-glucosidase, β-glucosidase, and N-acetyl-β-glucosamidase. Identification of these three isolates with API kit 50 CHL reveals that they are Lactobacillus lactis, Lactobacillus plantarum and Lactobacillus brevis. Conclusion: Our findings revealed that raphia palm wine can be an excellent source of probiotic lactic acid bacteria.

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Isolation, Characterization and Identification of Probiotic Lactic Acid Bacteria (LAB) from Honey Bees

Cited by 40 publications

References 20 publications

Dietary Contamination With Neonicotinoid (Clothianidin) Gradient Triggers Specific Dysbiosis Signatures of Microbiota Activity Along the Honeybee (Apis Mellifera) Digestive Tract

Dietary Contamination With Neonicotinoid (Clothianidin) Gradient Triggers Specific Dysbiosis Signatures of Microbiota Activity Along the Honeybee (Apis Mellifera) Digestive Tract

Microencapsulation of L. Fermentum Isolated From Traditional Dairy Products and Its Stability on Exposure to Simulated Gastrointestinal Conditions

Evaluation of Probiotic Potential of Lactic Acid Bacteria Isolated from Raphia Palm Wine (Raffia mambillensis)

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