Probiotic and functional characterization of bifidobacteria of Indian human origin

Awasti, Nancy; Tomar, Sudhir Kumar; Pophaly, Sarang Dilip; Poonam, .; Lule, Vaibhao; Singh, Tejinder; Anand, Santosh

doi:10.1111/jam.13086

Cited by 30 publications

(14 citation statements)

References 51 publications

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“…Bifidobacteria and lactobacilli originated from the gut, which are identified as anaerobic bacteria [55]; however, their resistance to oxygen varies within strains and species [56]. Both showed low resistance under extended acidic conditions, but bifidobacteria are more affected by these conditions than lactobacilli [24].…”

Section: The Viability Of Some Probiotics In Cheesementioning

confidence: 99%

Technological aspects, health benefits, and sensory properties of probiotic cheese

Hammam

Ahmed

2019

SN Appl. Sci.

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Probiotics are live microorganisms, which provide health benefits when they are presented in adequate amounts. Probiotics have been incorporated recently in many dairy products, such as fermented beverages, yogurt, and cheese. Cheese is a suitable carrier for the probiotics into the human intestine. The objectives of this work are to highlight and review the importance of using cheese as delivery for probiotics and its high potential to increase the viability of probiotics. Secondly, this review presents the physiochemical characteristics of probiotic cheese and its sensory characteristics as compared to the nonprobiotic cheese. Finally, this work emphasizes the health benefits of integrated probiotics in cheese.

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Section: The Viability Of Some Probiotics In Cheesementioning

confidence: 99%

Technological aspects, health benefits, and sensory properties of probiotic cheese

Hammam

Ahmed

2019

SN Appl. Sci.

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“…The LAB isolates with positive results to DNase, gelatinase, hemolytic, and mucinolytic activity or production of biogenic amines were excluded in this study, since these physiological features have been ordinary recognized as virulence attributes found in pathogens and not desirable in probiotics [27,[43][44][45]. Based on the results of proteolytic activity, production of diacetyl, and EPS and NaCl tolerance, it was possible to divide the isolates into homogeneous groups.…”

Section: Discussionmentioning

confidence: 99%

“…Isolates selected as having the most promising probioticrelated characteristics in PCA were examined for antibiotic susceptibility with a standard disc diffusion method [27,28]. Tested antibiotics were ampicillin (10 μg), chloramphenicol (30 μg), erythromycin (15 μg), clindamycin (2 μg), tetracycline (30 μg), vancomycin (30 μg), gentamicin (10 μg), tobramicin (10 μg), and streptomycin (300 μg).…”

Section: Evaluation Of Antibiotic Susceptibilitymentioning

confidence: 99%

Selection of lactic acid bacteria with promising probiotic aptitudes from fruit and ability to survive in different food matrices

2021

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Lactic acid bacteria (LAB) are among the most prevalent microorganisms forming the autochthonous microbiota of fruit. This study aimed to select LAB isolates with probiotic aptitudes from apple, banana, grape, and orange through evaluation of in vitro safety, technological, and functional-related properties. The ability of most promising selected isolates to survive in commercial apple and orange juice, meat stew, vegetable puree, and UHT milk during 28 days of refrigeration storage was evaluated. Ninety-three isolates identified preliminarily as LAB were recovered from fruit and 66 of these isolates passed safety tests. Most of these isolates were pre-identified as belonging to Lactobacillus or Enterococcus genus based on MALDI-ToF MS profiling. These 66 isolates were categorized into three homogeneous groups based on a preliminary cluster analysis run with data from experiments to measure technological characteristics. Nine LAB isolates were selected as the most promising for probiotic use based on a principal component analysis run with data from experiments to measure probioticrelated properties. Four of these isolates were sensitive to different antibiotics and identified (16S-rRNA gene sequencing) as Lactobacillus brevis (recently reclassified as L. brevis) or Lactobacillus spp. These 4 selected isolates had high viable counts and high percentages of physiologically active cells in apple and orange juice, beef stew, vegetable puree, and UHT milk during refrigeration storage. The results showed that apple, banana, orange, and grape are potential sources of LAB with aptitudes to be exploited for a possible probiotic use and distinguished abilities to survive in different food matrices.

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“…The tested antibiotics were ampicillin (10 μg/disc), chloramphenicol (30 μg/disc), erythromycin (15 μg/disc), clindamycin (2 μg/disc), tetracycline (30 μg/disc), vancomycin (30 μg/disc), gentamicin (10 μg/disc), tobramicin (10 μg/disc), and streptomycin (300 μg/disc). The antibiotic susceptibility of the isolates was evaluated considering the diameter of the growth inhibition zones based on standard criteria and classified as susceptible (S) or resistant (R) [ 21 , 22 ].…”

Section: Methodsmentioning

confidence: 99%

Selection of Lactic Acid Bacteria with In Vitro Probiotic-Related Characteristics from the Cactus Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl

Sampaio

Albuquerque

Rodrigues

et al. 2021

Foods

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Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl., popularly known as xique-xique, is a cactus from the Caatinga biome, which is rich in bioactive compounds but has not been previously studied as a source of lactic acid bacteria (LAB) with probiotic aptitudes. This study aimed to identify, characterize, and select LAB isolates with in vitro probiotic-related characteristics from xique-xique cladodes and fruit. Isolates with the most promising probiotic-related characteristics were evaluated regarding their in vitro technological properties and capability of surviving in chestnut milk, whey protein drink, and mate tea with mint during 21 days of refrigeration storage. Seventeen recovered isolates had typical characteristics of LAB. Six out of these seventeen LAB isolates passed the safety tests and were included in experiments to evaluate the in vitro probiotic-related characteristics. Based on the results of a principal component analysis, the isolates 69, 82, 98, and 108 had the best performances in experiments to evaluate the probiotic-related characteristics. In addition to showing good technological properties, the four selected LAB isolates had high viable counts (>7.3 log cfu/mL) and high sizes of physiologically active cell subpopulations in chestnut milk, whey protein drink, and mate tea during refrigeration storage. These four isolates were identified by 16S-rRNA sequencing as being Lacticaseibacillus paracasei or Lacticaseibacillus casei. The results indicate xique-xique as a source of potentially probiotic LAB isolates.

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Probiotic and functional characterization of bifidobacteria of Indian human origin

Abstract: With growing demands for probioitcs and bifidobacteria being prominent ones, new strains of diversified origin have the potential to be explored for commercial and functional applications and thus can be added to the existing commercially available strains of this genera.

Cited by 30 publications

References 51 publications

Technological aspects, health benefits, and sensory properties of probiotic cheese

Technological aspects, health benefits, and sensory properties of probiotic cheese

Selection of lactic acid bacteria with promising probiotic aptitudes from fruit and ability to survive in different food matrices

Selection of Lactic Acid Bacteria with In Vitro Probiotic-Related Characteristics from the Cactus Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl

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