Probiotic and safety assessment of Lactobacillus strains isolated from Lebanese Baladi goat milk

Saliba, Leacady; Ζουμποπούλου, Γεωργία; Anastasiou, Rania; Hassoun, Georges; Karayiannis, Yiannis; Sgouras, Dionyssios N.; Tsakalidou, Effie; Deiana, Pietrino; Montanari, Luigi; Mangia, Nicoletta Pasqualina

doi:10.1016/j.idairyj.2021.105092

Cited by 17 publications

(6 citation statements)

References 58 publications

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“…It was observed that L. plantarum cam 15 from camel milk could combine the bile salts with BSH activity ( Sharma et al 2019 ). Saliba et al (2021) reported that all Lactobacillus spp. strains isolated from Lebanese Baladi goat milk exhibited a partial BSH activity.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the Probiotic Potential of Lactobacillus delbrueckii ssp. indicus WDS-7 Isolated from Chinese Traditional Fermented Buffalo Milk In Vitro

Dai

Lin

et al. 2022

Polish Journal of Microbiology

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The present study aimed to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from Chinese traditional fermented buffalo milk. Out of 22 isolates, 11 were putatively identified as LAB preliminarily. A total of six LAB strains displayed strong adhesion to HT-29 cells and all these strains showed preferable tolerance to artificially simulated gastrointestinal juices. WDS-4, WDS-7, and WDS-18 exhibited excellent antioxidant capacities, including DPPH radical, ABTS+ radical, and superoxide anion scavenging activities. Compared with the other two LAB strains, WDS-7 had a stronger inhibition effect on four pathogens. Based on the 16S rRNA gene sequencing and phylogenetic analysis, WDS-7 was identified as Lactobacillus delbrueckii ssp. indicus and selected to assess the potential and safety of probiotics further. The results revealed that WDS-7 strain had a strong capacity for acid production and good thermal stability. WDS-7 strain also possessed bile salt hydrolase (BSH) activity. Compared to LGG, WDS-7 was a greater biofilm producer on the plastic surface and exhibited a better EPS production ability (1.94 mg/ml as a glucose equivalent). WDS-7 was proved to be sensitive in the majority of tested antibiotics and absence of hemolytic activity. Moreover, no production of biogenic amines and β-glucuronidase was observed in WDS-7. The findings of this work indicated that L. delbrueckii ssp. indicus WDS-7 fulfilled the probiotic criteria in vitro and could be exploited for further evaluation in vivo.

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Section: Discussionmentioning

confidence: 99%

Evaluation of the Probiotic Potential of Lactobacillus delbrueckii ssp. indicus WDS-7 Isolated from Chinese Traditional Fermented Buffalo Milk In Vitro

Dai

Lin

et al. 2022

Polish Journal of Microbiology

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“…Saliba et al [25] evaluated the antibacterial activity of Lactobacillus strains isolated from fermented goat milk. They found significantly higher activity against Gram-positive than Gram-negative bacteria.…”

Section: Lactobacillusmentioning

confidence: 99%

The Evaluation of Activity of Selected Lactic Acid Bacteria for Bioconversion of Milk and Whey from Goat Milk to Release Biomolecules with Antibacterial Activity

Biadała

Szablewski

Cegielska‐Radziejewska

et al. 2023

Molecules

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The aim of the study was to assess the antibacterial features of functional macromolecules released during the fermentation of goat milk and whey from goat milk by selected lactic acid bacteria strains that are components of kefir grain microflora. Two milk sources were used: goat milk and whey from goat milk. The lactic acid bacteria (LAB) and indicator microorganisms used were Lactobacillus plantarum PCM 1386, Lactobacillus fermentum PCM 491, Lactobacillus rhamnosus PCM 2677, Lactobacillus acidophilus PCM 2499, Escherichia coli PCM 2793, Salmonella enteritidis PCM 2548, Micrococcus luteus PCM 525, and Proteus mirabilis PCM 1361. The metabolic activity of LAB was described by the Gompertz model, and the parameters proposed for this experiment were the maximum rate of change of electrical impedance and potential biodegradability. Antibacterial activity was examined using the culture method in a liquid medium, determination of the reduction in indicator microorganisms, and optical density changes. Results show that the selective LAB produced certain active biomolecules with antibacterial activity from whey, a by-product that is sometimes troublesome for goat milk processors to manage. Lactobacillus acidophilus is a microorganism that is characterized by the highest metabolic activity in goat milk and whey from goat milk. It has the possibility to produce macromolecules with antibacterial activity.

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“…In this study, a recognized probiotic Lactobacillus strain (Lacticaseibacillus paracasei Shirota) and two autochthonous lactobacilli isolated from goat milk (Lacticaseibacillus rhamnosus A2) and from traditional cheese (Lacticaseibacillus paracasei FS109) with potential probiotic features [23,24] were chosen in order to assess their suitability to produce fermented milk from goat milk rich in PUFA n-3. The technological performances of beneficial LABs have been evaluated.…”

Section: Introductionmentioning

confidence: 99%

Fermented Milk Produced with Goat Milk Enriched with PUFA Omega-3 by Supplementation of Diet with Extruded Linseed

et al. 2023

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This research aimed to evaluate goat milk rich in Omega-3 PUFA from animals fed extruded flaxseed as a raw material to produce fermented milk using beneficial lactobacilli. Experimental fermented milks were produced using Lacticaseibacillus paracasei Shirota and two potential probiotic lactobacilli, namely Lacticaseibacillus rhamnosus A2 and Lacticaseibacillus paracasei FS109. The fermented milks were produced using milk from goats fed a basal diet without any supplementation (CON) and milk from goats supplemented with 200 g/d of extruded linseed (LIN). All lactobacilli tested grew well both in CON and LIN milk, reaching high numbers during fermentation. The colony count ranged between 8 and 10 Log CFU/mL, despite slow acidification activity, which occurred especially in milk fermented by L. FS109. By contrast, an undesired post-acidification occurred, more pronounced in CON than in LIN milk, which still highlighted the strong acid-tolerance of L. Shirota and L. rhamnosus A2 in particular. This research showed that goat milk enriched in PUFA had no negative effect on the viability of the tested Lactobacilli. Both values of L. Shirota and L. rhamnosus “live cells” throughout the cold storage of the products were higher than those recommended to guarantee the quality of fermented milk products, making them beneficial to consumers’ health.

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Probiotic and safety assessment of Lactobacillus strains isolated from Lebanese Baladi goat milk

Cited by 17 publications

References 58 publications

Evaluation of the Probiotic Potential of Lactobacillus delbrueckii ssp. indicus WDS-7 Isolated from Chinese Traditional Fermented Buffalo Milk In Vitro

Evaluation of the Probiotic Potential of Lactobacillus delbrueckii ssp. indicus WDS-7 Isolated from Chinese Traditional Fermented Buffalo Milk In Vitro

The Evaluation of Activity of Selected Lactic Acid Bacteria for Bioconversion of Milk and Whey from Goat Milk to Release Biomolecules with Antibacterial Activity

Fermented Milk Produced with Goat Milk Enriched with PUFA Omega-3 by Supplementation of Diet with Extruded Linseed

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