Potential probiotic characterization of Lactobacillus reuteri from traditional Chinese highland barley wine and application for room-temperature-storage drinkable yogurt

Abstract

The aim of this study was to select probiotic strains that could be used in drinkable yogurt to yield viable cells following storage at room temperature (RT). The uniquely high altitude conditions in Tibet and the alcoholic environment of certain products, such as the highland barley wine homemade in Tibet, may induce unusual characteristics of microbial strains. A total of 27 lactic acid bacteria were isolated from homemade highland barley wines. One strain, Lactobacillus reuteri WHH1689, demonstrated no ability for lactose utilization, exhibited a high survival rate during storage at RT in drinkable yogurts, and produced very weak post-acidification. This strain showed great resistance to conditions simulating the gastrointestinal tract, including strong adherence to HT-29 cells and inhibitory activity against Escherichia coli, Shigella flexneri, Salmonella paratyphi β, and Staphylococcus aureus. A dextran sulfate sodium (DSS)-induced mouse model was used to evaluate the in vivo influence of Lb. reuteri WHH1689 on the intestinal flora and showed that strain WHH1689 increased viable counts of bifidobacteria in feces of mice. The probiotic strain selected in this study-with its high survival at RT and lack of serious post-acidification problems-may provide significant improvements for dairy industry products by extending the storage time of dairy products with living cells.

Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

“…Probiotics are non‐pathogenic live microorganisms, which confer health benefits to the host when consumed in adequate amount. Generally, probiotics provide health benefits when their number exceeds the value of Log 6 CFU per ml or g of food (Chen et al, ). Consumption of probiotics stimulates the growth of beneficial microorganisms and inhibition of pathogens, which in turn improve intestinal balance, and reduces the risk of gastrointestinal (GI) diseases in host, alleviate lactose intolerance, high cholesterol level, diarrhea, constipation, inflammatory bowel disease, and food allergies (Angmo, Kumari, & Bhalla, ).…”

Isolation and comparative genomic analysis of reuterin-producingLactobacillus reuterifrom poultry gastrointestinal tract

“…L. reuteri has been affiliated to different hosts, which might be exposed to different levels and types of antimicrobials and is commercially used as probiotic in food and feed [11,12,58,59]. The results of this study indicated that L. reuteri poultry isolates harbour some AMR genes.…”

Genomic analysis of Lactobacillus reuteri WHH1689 reveals its probiotic properties and stress resistance

“…The whole genome sequence of L. reuteri WHH1689 have been previously reported and deposited at Gen Bank with accession number CP027805 (Chen, Chen, Chen, Ren, Ge, Kang, et al., ). The genomic sequences of other four L. reuteri strains are available from NCBI data base (http://www.ncbi.nlm.nih.gov/): L. reuteri DSM 20016 (NC_009513.1) L. reuteri TD1 (NC_021872.1), L. reuteri SD2112 (:NC_015697.1), L. reuteri I5007 (:NC_021494.1).…”

“…Comparative genomic analysis could reveal evolutionary process and genetic properties of various species based on genome map and sequences. The whole genome sequences of L. reuteri WHH1689 has been completed in our lab (Chen, Chen, Chen, Ren, Ge, Li, et al., ; Chen, Chen, Chen, Ren, Ge, Kang, et al., ). L. reuteri strains such as DSM20016 (Susan, Iyappan, Vijaya, & Rajnish, ), JCM 1112 (Morita et al., ), SD2112 (Báth, Roos, Wall, & Jonsson, ), I5007 (Hou et al., ), TD1 (Leonard et al., ) could be used to annotate the genome for further research.…”