Lactobacilli as Probiotics and their Isolation from Different Sources

Abstract

Probiotics play a pivotal role in health maintenance and prevention of many disorders. They are microbial feed supplements that confer the health effect on the host. Probiotics protects the body itself from infection, especially gastrointestinal tract. Acidophilus is a probiotic microorganisms that have a beneficial effect on the host. Lactobacilli acidophilus are "friendly" bacteria that normally live in our digestive, urinary and genital systems without causing disease. The therapeutic benefits have been investigated in women having vaginal and urinary tract infections. In this review, we studied about previous 15 years articles in which the isolation of Lactobacilli bacteria from different sources was mentioned. It has been found that they may be isolated from fruits and vegetables, human stool culture, natural antimicrobial agent, cheese, kefir grains, dairy and non-dairy products, fermented and raw milk, feces of breast fed infants, lactating milk, sheep, buffalo and cow milk, yogurt, beverages, poultry sources, animal rumen contents, pengging duck's caecum, chicken intestine and fecal samples, chicken feed, enzymes, fermented rice, curd, meat and yeast extracts, glucose and sucrose, human gut, human colonial epithelial cells, human and animal vagina and mouth extraction, diapers of human babies, pineapples wastes, industrial sausages, ice-cream, small intestines of piglets, corn slurry, crop and intestinal ducks. Hence the paper reviews the current scenario of isolation of Lactobacilli from different sources, their proposed mechanisms and health benefits for human beings along with their future perspectives.

Tipificación con secuencias multilocus en Lactobacillus casei procedentes de ensilados de cáscara de piña

“…Lo anterior, ha permitido en los últimos años el desarrollo de nuevas investigaciones que proponen reagrupaciones considerando el análisis genómico de distintas especies (Salvetti et al, 2018;Zheng et al, 2020). Las BAL se han aislado de distintos sustratos tales como los vegetales (Arshad et al, 2018;Endo et al, 2019), productos frescos y fermentados (Saéz et al, 2018), desechos orgánicos (Arshad et al, 2018) e incluso la piña (Mardalena & Erina, 2016). Este interés por aislarlas de diferentes matrices y caracterizarlas, radica en su importancia dentro de la industria de alimentos, farmacéutica, entre otras (Evivie et al, 2017).…”

Lactobacillus acidophilus and Non-Digestible Carbohydrates: A Review

“…In addition, for a long-time L. acidophilus has been introduced into many dairy products, commonly yoghurt and sweet acidophilus milk by inoculating L. acidophilus into the milk [14]. Furthermore, the mechanism of L. acidophilus makes it a good competitor, and able to adhere easily to epithelial cells of the intestine and enhance the immunity and it is identified as nontoxic strain [15]. Moreover, there is no difference between acidophilus milk and non-fermented but from a nutritional perspective, consuming acidophilus milk is more beneficial especially for those who have less lactase (lactosedigesting enzyme).…”

In vitro determining the effect of vaginal lactobacillus on some pathogenic of urogenital infections in women

“…Vagina and its unique microflora form a finely balanced ecosystem, with the vaginal environment controlling the microbial types present and the microflora in turn control the vaginal environment . This ecosystem is dynamic with changes in structure and composition being influenced by age, menstrual cycle, pregnancy, infections as well as a various habits and practices such as douching (Arshad et al, 2018;Wagenlehner et al, 2018). In recent years, the use of Lactobacillus as biotherapeutic agents had received wider attention and several studies provide evidence supporting the ability of Lactobacillus to prevent infections (Jung et al, 2017).…”