Probiotic Assessment of Lactobacillus plantarum 15HN and Enterococcus mundtii 50H Isolated from Traditional Dairies Microbiota

Abstract

Probiotics are microorganisms, which show beneficial health effects on hosts once consumed in sufficient amounts. Among probiotic bacteria, the bioactive compounds from lactic acid bacteria (LAB) group can be utilized as preservative agents. LAB group can be isolated and characterized from traditional dairy sources. This study aimed to isolate, identify, and biologically characterize probiotic LAB strains from Iranian traditional dairy products. Methods: A total of 19 LAB strains were identified by sequencing of their 16S rRNA genes. They were examined for adherence to human intestinal Caco-2 cells and tolerance to low pH/high bile salts and simulated in vitro digestion conditions. Moreover, they were evaluated further to assess their ability to prevent the adhesion of Escherichia coli 026 to the intestinal mucosa, inhibitory functions against pathogens, and sensitivity to conventional antibiotics. Results: L. plantarum 15HN and E. mundtii 50H strains displayed ≥ 71% survival rates at low pH/high bile salts and ≥ 40% survival rates in digestive conditions. Their adherences to Caco-2 cells were 3.2×10 5 and 2.6×10 5 CFU mL-1 respectively and high values of antiadhesion capability were observed (≥36%). They inhibited the growth of 13 and 11 indicator pathogens respectively. Moreover, they were sensitive or semi-sensitive to seven and three out of eight antibiotics respectively. Conclusion: L. plantarum 15HN and E. mundtii 50H, which were isolated from shiraz product, displayed above-average results for all of the criteria. Therefore, they can be introduced as novel candidate probiotics that could be used in the food industry.

Probiotic Activity of Enterococcus faecium and Lactococcus lactis Isolated from Thai Fermented Sausages and Their Protective Effect Against Clostridium difficile

“…Both were resistant to simulated gastrointestinal solution, one of the most common probiotic properties. Our results are in agreement with those of previous studies, which reported that some LAB isolated from vaginal microflora, as well as E. mundtii 50H isolated from traditional dairy, were tolerant of low pH, bile salts, and simulated digestive conditions in vitro [15,16]. L. lactis isolated from sea pineapple kimchi also showed high resistance to acidic and bile salt conditions [17].…”

“…Following LAB survival through the stomach and small intestine, those bacteria should be able to adhere to colon epithelial cells and initiate colonization. Most LAB have high adhesive abilities, and their adhesion to Caco-2 cells was recently reported [15][16][17]. In the present study, more than 60%…”

Probiotic potentials of Pediococuss acidilactici isolated from wara; A Nigerian unripened soft cheese

“…The test organism was screened for antibacterial activity against indicator organisms ( Escherichia coli O157:H7, E. coli NCIB 86, Staphylococcus aureus NCIB 8588 and Klebsiella pneumoniae KP617) using the modified agar well diffusion method as previously described ( Haghshenas et al., 2016 ). Exactly 5 mL of overnight (18–24 h) culture of the test organism in MRS broth medium incubated at 37 °C was centrifuged (15000 rpm for 10mins) and then filtered through 0.2 μm filter to obtain sterile cell free supernatant (CFS).…”

Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics

“…Lactobacillus ssp. paracasei ( L. paracasei ) is commonly used as probiotic culture in fermented products since it remains stable under extreme conditions; also, it exhibits health‐promoting effects on the host by modulating the gut microflora (Haghshenas et al ; Moghaddas Kia et al ).…”