Probiotic potential of Lactobacillus strains isolated from dairy products

Maragkoudakis, Petros A.; Ζουμποπούλου, Γεωργία; Miaris, Christos; Kalantzopoulos, George; Pot, Bruno; Tsakalidou, Effie

doi:10.1016/j.idairyj.2005.02.009

Cited by 517 publications

(396 citation statements)

References 46 publications

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“…These results are in agreement with those obtained from previous studies, where Lactobacillus strains of food, human or animal origin, were able to retain their viability when exposed to pH values of 2.5 and 4.0 [25,[50][51][52][53][54]. Several assays in vitro have been made to select acid resistant strains by using exposure to pH-adjusted PBS [50,55], incubation in gastric contents [56] and use of a dynamic model of the stomach [57].…”

Section: Survival Under Conditions Simulating the Human Gi Tractsupporting

confidence: 93%

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Characterization of Antibacterial Activity and Potential as Probiotic of Lactic Acid Bacteria Isolated from Goat’s Milk in Algeria

Benreguieg¹,

Dalache²,

Gacemi³

2013

JLS

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Lactic acid bacteria (LAB) were isolated from goat's milk in different north west region of Algeria. A total of 233 isolates were identified as LAB. However, only 11 strains showed excellent inhibition zones on agar when Salmonella typhimorium ATCC 13311 was used as an indicator for preliminary detection of antagonistic activity. After elimination of inhibition due to acid and H 2 O 2 , Staphylococcus aureus ATCC 25923 was used for secondary screening for antagonistic activity of these 11 strains. It was found that only 9 strains exhibited a good inhibition zones on agar, and all of them could inhibit E. coli ATCC 25921 and Pseudomonas aeruginosa ATCC 27853 as the third and the forth indicators respectively. Lactococcus lactis subsp. cremoris, Lactobacillus casei subsp. casei, Lactobacillus casei subsp. rhamnosus, Streptococcus salivarius subsp. thermophilus and Lactococcus lactis biovar.diacetylactis were the strains that have a good antibacterial activity, survive in the gastrointestinal conditions and were sensible to the majority of the antibiotics. All isolated strains tolerate pH = 2 and high bile salt concentration.

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Section: Survival Under Conditions Simulating the Human Gi Tractsupporting

confidence: 93%

“…The methods used and described below are according to Maragkoudakis et al [25] and Zoumpopoulou et al [26]. Bacterial cells from overnight (18 h) cultures were harvested (10,000 × g, 5 min, 4 °C), washed twice with PBS buffer (pH = 7.2), before being re-suspended in PBS solution, adjusted to pH = 2.5.…”

Section: Resistance To Low Phmentioning

confidence: 99%

Characterization of Antibacterial Activity and Potential as Probiotic of Lactic Acid Bacteria Isolated from Goat’s Milk in Algeria

Benreguieg¹,

Dalache²,

Gacemi³

2013

JLS

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“…The acid resistance was performed by the viable plate count method (Maragkoudakis et al, 2006). Bacterial cells grown in MRS broth at 37 °C overnight were harvested (10 000 r/min, 10 min, 4 °C), washed twice with phosphate buffer saline (PBS) of pH 7.2 and resuspended in PBS of pH 3.0.…”

Section: Acid and Bile Tolerance Testsmentioning

confidence: 99%

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Azat

Lü

et al. 2016

J. Zhejiang Univ. Sci. B

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Abstract:Six lactic acid bacterial (LAB) strains were isolated from traditionally fermented Xinjiang cheese and evaluated for functional and probiotic properties and potentials as starter cultures. The isolated six LAB strains comprised Lactobacillus rhamnosus (one strain), Lactobacillus helveticus (one strain), and Enterococcus hirae (four strains). All of the six strains were tolerant to acidic and bile salt conditions. Among which, the L. rhamnosus R4 strain showed more desirable antimicrobial, auto-aggregation, and hydrophobic activity. In addition, the strain L. rhamnosus R4 exhibited the highest level of free radical scavenging activity (53.78% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals and 45.79% of hydroxyl radicals). L. rhamnosus R4 also demonstrated cholesterol and triglyceride degradation by 50.97% and 28.92%, respectively. To further examine the health-promoting effects of these LAB strains on host lifespan, Caenorhabditis elegans was used as an in vivo model. Worms fed LAB as a food source had significant differences in lifespan compared to those fed Escherichia coli OP50 (as a negative control). Feeding of L. rhamnosus R4 extended the mean lifespan of C. elegans by up to 36.1% compared to that of the control. The results suggest that the strains isolated from Xinjiang fermented dairy products have high potential as starter cultures in the cheese industry.

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“…It is also important to evaluate antimicrobial susceptibility regarding probiotic properties because of the possible transference of antimicrobial resistance to pathogenic microorganisms from probiotic microorganisms (Lund and Edlund, 2001). Probiotic products are mainly represented by dairy products such as yogurts and fermented milks (Maragkoudakis et al, 2006). Thus, the objective of this study was to determine the probiotic potential of microorganisms isolated from sheep milk for possible future use as probiotics in several dairies improving flavor and safety.…”

mentioning

confidence: 99%

Isolation, enumeration, molecular identification and probiotic potential evaluation of lactic acid bacteria isolated from sheep milk

Acúrcio

Souza

Nunes

et al. 2014

Arq. Bras. Med. Vet. Zootec.

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RESUMOEspécies de bactérias ácido-lácticas foram identificadas em nível molecular em leite das raças ovinas Lacaune, Santa Inês e suas mestiças, e o seu potencial probiótico in vitro foi avaliado. As espécies identificadas foram Enterococcus faecium (56,25%), E. durans (31,25%) e E. casseliflavus (12,5%). Nenhuma outra espécie de bactéria ácido-láctica, como Lactobacillus sp., foi identificada. A maioria dos enterococos isolados foi resistente ao pH gástrico (2.0) e a 0,3% de oxgall. Todos os enterococos testados foram resistentes à ceftazidima, oxacilina e estreptomicina e sensíveis à clindamicina, eritromicina e penicilina. A resistência à ciprofloxacina, gentamicina, tetraciclina e vancomicina variou entre as amostras.

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Probiotic potential of Lactobacillus strains isolated from dairy products

Cited by 517 publications

References 46 publications

Characterization of Antibacterial Activity and Potential as Probiotic of Lactic Acid Bacteria Isolated from Goat’s Milk in Algeria

Characterization of Antibacterial Activity and Potential as Probiotic of Lactic Acid Bacteria Isolated from Goat’s Milk in Algeria

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Isolation, enumeration, molecular identification and probiotic potential evaluation of lactic acid bacteria isolated from sheep milk

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