Probiotic Potential of Lactobacillus Strains Isolated from Sorghum-Based Traditional Fermented Food

Abstract

Sorghum-based traditional fermented food was screened for potential probiotic lactic acid bacteria. The isolates were identified by biochemical, physiological and genetic methods. Species identification was done by 16s rRNA sequence analysis. The functional probiotic potential of the two Lactobacillus species viz., Lactobacillus plantarum (Lact. plantarum) and Lactobacillus pentosus (Lact. pentosus) was assessed by different standard parameters. The strains were tolerant to pH 2 for 1 h and resistant to methicillin, kanamycin, vancomycin and norfloxacin. Two (Lact. plantarum COORG-3 and Lact. pentosus COORG-8) out of eight isolates recorded the cell surface hydrophobicity to be 59.12 and 64.06%, respectively. All the strains showed tolerance to artificial duodenum juice (pH 2) for 3 h, positive for bile salt hydrolase test and negative for haemolytic test. The neutralized cell-free supernatant of the strains Lact. pentosus COORG-4, Lact. plantarum COORG-1, Lact. plantarum COORG-7, Lact. pentosus COORG-8 and Lact. plantarum COORG-3 showed good antibiofilm activity. Lact. pentosus COORG-8 exhibited 74% activity against Pseudomonas aeruginosa-MTCC 7903 and Lact. plantarum COORG-7 showed 68% inhibition of biofilm against Klebsiella pneumonia MTCC 7407. Three (Lact. plantarum COORG-7, Lact. pentosus COORG-5 and Lact. pentosus COORG 8) out of eight isolates exhibited a good antimicrobial activity against Listeria monocytogenes and five isolates (Lact. pentosus COORG 2, Lact. plantarum COORG 1, Lact. plantarum COORG 4, Lact. pentosus COORG 3 and Lact. plantarum COORG 6) are active against Escherichia coli, Bacillus subtilis, Pseudomonas aeruginosa, Enterobacter aerogenes, Klebsiella pneumonia, Enterococcus faecalis. The study also evaluated the cholesterol lowering property of the Lactobacillus strains using hen egg yolk as the cholesterol source. The cholesterol in hen egg yolk was assimilated by 74.12 and 68.26% by Lact. plantarum COORG 4 and Lact. pentosus COORG 7, respectively. The results of the present study suggest that the Lactobacillus strains isolated and characterized from sorghum-based fermented product may be used as probiotic strains for therapeutic applications.

Antifungal Attributes of Lactobacillus plantarum MYS6 against Fumonisin Producing Fusarium proliferatum Associated with Poultry Feeds

“…The ideal growth of the isolate was at 37°C and 3% NaCl ( S1 Table ). Our lab earlier reported different isolates of LAB from sorghum-based traditional fermented food with probiotic attributes [ 21 ].…”

“…16S rDNA sequence analysis of the isolate was represented in the dendrogram based on BLAST algorithm and compared with our previously published other isolates of Lactobacillus [ 21 ] and also related to Lactobacillus sequences deposited in Genbank ( Fig 1 ). The 16S rDNA sequence of the isolate ( L .…”

“…The visible, discrete colonies were sub-cultured on to MRS broth. The LAB was characterized on the basis of morphological, biochemical and physiological parameters [ 21 ].…”

Bacillus As Potential Probiotics: Status, Concerns, and Future Perspectives

“…Besides, bacilli are more stable during processing and storage of food and pharmaceutical preparations, which make them more suitable ingredient for health promoting formulations. Thereby, in addition to human sources, Bacillus strains with probiotic attributes are also isolated from fermented or unfermented food sources ( Adewumi et al, 2014 ; Rao et al, 2015 ) and are commercialized in the form of diverse range of health supplements ( Table 1 ).…”

Assessing inhibitory activity of probiotic culture supernatants against Pseudomonas aeruginosa: a comparative methodology between agar diffusion, broth culture and microcalorimetry

“…Alternatively, the diffusion method is used where probiotic is seeded on an agar plate together with a test microorganism (Annuk et al 2003) or agar plates spotted with probiotic organisms are overlaid with agar inoculated with indicator microorganism (Barbosa et al 2005;Chapman et al 2012;Siroli et al 2017;Tejero-Sarinena et al 2012). Another variant of the diffusion method is the application of probiotic culture supernatant in punched wells or impregnation into disks, which are placed on agar plates seeded with test microorganism (Jara et al 2011;Olivares et al 2006;Rao et al 2015). Diffusion of antimicrobial metabolite (or compound) produced by the probiotic or from the wells/disks into the medium leads to inhibition of bacterial growth in the vicinity of the probiotic or the well/disk and to the formation of clear zones without any bacterial lawn.…”