Lactobacillus crustorum KH: Novel Prospective Probiotic Strain Isolated from Iranian Traditional Dairy Products

Sharafi, Hakimeh; Derakhshan, Venos; Paknejad, Mojgan; Alidoust, Leila; Tohidi, Azadeh; Pornour, Majid; Hajfarajollah, Hamidreza; Zahiri, Hossein Shahbani; Noghabi, Kambiz Akbari

doi:10.1007/s12010-014-1404-2

Cited by 16 publications

(9 citation statements)

References 29 publications

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“…The L. crustorum stains have been found in wheat sourdoughs (Scheirlinck et al, 2007;De Vuyst et al, 2009;Ravyts and De Vuyst, 2011), silage (Arasu et al, 2014), the intestine of olive flounder (Kim and Kim, 2013), and milk (Sharafi et al, 2015). To our knowledge, this is the first time they have been found in koumiss.…”

Section: Isolation and Identification Of Bacteriocin-producing Labmentioning

confidence: 65%

Purification and characterization of a novel bacteriocin produced by Lactobacillus crustorum MN047 isolated from koumiss from Xinjiang, China

Dang

et al. 2016

Journal of Dairy Science

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The growing emergence of antibiotic-resistant bacteria in the food industry needs to be controlled with effective antimicrobials. In this study, bacteriocin MN047 A (BMA) was found to have antibacterial activity against multidrug-resistant bacteria. It was produced by Lactobacillus crustorum MN047, which was first isolated from koumiss, a traditional fermented dairy product from Xinjiang Autonomous Region, China. It was purified by ammonium sulfate precipitation, ion-exchange chromatography, and reversed-phase chromatography. It had a low molecular mass of 1,770.89 Da according to matrix-assisted laser desorption/ionization time-of-flight mass spectrometry, and the sequence was identified as QLPWQILGIVAGMFQA by liquid chromatography-tandem mass spectrometry analysis and MASCOT searching. It was proteinaceous in nature: the bacteriocin was digested by protease but not by α-amylase or lipase. It showed broad pH toleration (pH 2-11), good thermostability, and good storage stability. It had a broad inhibitory spectrum, including both gram-positive and gram-negative bacteria. Growth curve and time-kill kinetics indicated that it was bactericidal to the indicator strains, and this finding was verified by scanning electron microscope and transmission electron microscope after treatment with BMA. As well, BMA halted the growth of Staphylococcus aureus and Escherichia coli in the G1 and G2/M phases according to cell-cycle analysis by flow cytometry, indicating that BMA had comprehensive inhibitory effects against foodborne pathogens.

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Section: Isolation and Identification Of Bacteriocin-producing Labmentioning

confidence: 65%

Purification and characterization of a novel bacteriocin produced by Lactobacillus crustorum MN047 isolated from koumiss from Xinjiang, China

Dang

et al. 2016

Journal of Dairy Science

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“…The use of probiotics in enhancing intestinal health has been proposed for several years. The probiotic microorganisms consist of mainly strains from the genera Lactobacillus, Bifidobacterium, Streptococcus, Propionibacteria, Bacillus , and Pediococcus together with some yeasts .…”

Section: Introductionmentioning

confidence: 99%

Biosurfactants from probiotic bacteria: A review

Hajfarajollah

Eslami

Mokhtarani

et al. 2018

Biotech and App Biochem

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Among microorganisms, bacteria are the main group of biosurfactant-producing organisms. Different types of bacteria including Pseudomonas sp., Acinetobacter sp., Bacillus sp., and Arthrobacter sp. are among the most commonly studied bacteria in the realm of scientific research. However, due to the pathogenic nature of the producing organisms, the application of these compounds is restricted, therefore, not suitable for use in food-related industries. Given that probiotic bacteria impact human health, applying probiotics as nonpathogenic and safe organisms have gained much attention for the production of biosurfactants in recent years. Most biosurfactants obtained from probiotic bacteria are related to a number of lactic acid bacteria (LAB). These types of biosurfactants are classified based on their structures as protein-carbohydrate complexes, lipids, or fatty acids. The present paper seeks to provide comprehensive and useful information about the production of various kinds of biosurfactants by different probiotic bacteria. In addition, we have extensively reviewed their potential for possible future applications.

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“…LAB05 showed a decrease in tolerance for most concentrations of NaCl. Studies showed that Lactobacillus strains isolated from traditional Iranian dairy products could tolerate NaCl concentrations up to 5% [26]. Lower concentrations of NaCl (1 to 2.5%) stimulate the growth of Lactic acid bacteria, producing acid which further inhibits the growth of other microorganisms in the GI tract [27].…”

Section: Molecular Identification Of Selected Lactic Acid Bacteriamentioning

confidence: 99%

Isolation, Characterization and Screening of Lactic Acid Bacteria from Non-dairy Foods: An Attempt to Unveil their Probiotic Potential

Jha¹,

Bagul²,

Jain³

et al. 2022

EJNFS

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The growing need for probiotics has emerged due to the imbalances in the gut microbiota. Changes in the microflora of the gut lead to various disorders. Hence, the consumption of probiotics is imperative and rewarding. They provide various benefits when consumed, including antagonistic activities against pathogens by lowering pH to inhibit the growth of other microorganisms, disease treatment, and prevention, as well as health restoration and maintenance. This study aimed to isolate, identify, and characterize various Lactic acid bacteria from non-dairy items to determine their probiotic potential. Five isolates were chosen and identified further using 16S rRNA gene sequencing. The chosen isolates were then tested in vitro for probiotic properties by employing various tests including tolerance to Bile salt, Sodium Chloride, Phenol, and pH. The culture’s supernatant of these isolates were also tested for their antibacterial efficacy against various pathogens. Five LAB isolates showed resistance to varying concentrations of Bile acid, NaCl, Phenol, and simulated gastric juice. Gelatinase and Hemolytic activities were absent in the isolates. They were resistant to several of the antibiotics examined. They also showed effective antibacterial activity against test pathogens. The isolated strains meet the criteria for being probiotic and safe for human consumption thus conferring various health benefits.

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Lactobacillus crustorum KH: Novel Prospective Probiotic Strain Isolated from Iranian Traditional Dairy Products

Cited by 16 publications

References 29 publications

Purification and characterization of a novel bacteriocin produced by Lactobacillus crustorum MN047 isolated from koumiss from Xinjiang, China

Purification and characterization of a novel bacteriocin produced by Lactobacillus crustorum MN047 isolated from koumiss from Xinjiang, China

Biosurfactants from probiotic bacteria: A review

Isolation, Characterization and Screening of Lactic Acid Bacteria from Non-dairy Foods: An Attempt to Unveil their Probiotic Potential

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