Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains

Leite, A.M.O.; Miguel, Marco Antônio Lemos; Peixoto, Raquel S.; Ruas‐Madiedo, Patricia; Paschoalin, Vânia Margaret Flosi; Mayo, Baltasar; Delgado, Susana

doi:10.3168/jds.2014-9265

Cited by 183 publications

(122 citation statements)

References 40 publications

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“…There is mounting evidence to suggest that the microorganisms present in kefir exert at least some of these health benefits (18–22), but there is a lack of understanding of the mechanisms by which they do so.…”

Section: Introductionmentioning

confidence: 99%

Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

et al. 2016

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Traditional fermented foods represent relatively low-complexity microbial environments that can be used as model microbial communities to understand how microbes interact in natural environments. Our results illustrate the dynamic nature of kefir fermentations and microbial succession patterns therein. In the process, the link between individual species, and associated pathways, with flavor compounds is revealed and several genes that could be responsible for the purported gut health-associated benefits of consuming kefir are identified. Ultimately, in addition to providing an important fundamental insight into microbial interactions, this information can be applied to optimize the fermentation processes, flavors, and health-related attributes of this and other fermented foods.

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Section: Introductionmentioning

confidence: 99%

Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

et al. 2016

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“…Studies of microbiome manipulations have, to date, mostly focused on terrestrial hosts (Alivisatos et al, 2015) such as biological control and PGPR inoculants for agricultural purposes (Costa et al, 2006; Götz et al, 2006; Peixoto et al, 2006, 2010; Aboim et al, 2008; Berg, 2009; Rachid et al, 2013), human fecal transplants (van Nood et al, 2013) and probiotics for humans (Leite et al, 2013, 2015). Bioaugmentation or microbiome manipulation approaches are also very useful for the bioremediation of contaminated sites (Santos et al, 2011; Cury et al, 2015; Jesus et al, 2015).…”

Section: Challenges and Concernsmentioning

confidence: 99%

Beneficial Microorganisms for Corals (BMC): Proposed Mechanisms for Coral Health and Resilience

et al. 2017

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The symbiotic association between the coral animal and its endosymbiotic dinoflagellate partner Symbiodinium is central to the success of corals. However, an array of other microorganisms associated with coral (i.e., Bacteria, Archaea, Fungi, and viruses) have a complex and intricate role in maintaining homeostasis between corals and Symbiodinium. Corals are sensitive to shifts in the surrounding environmental conditions. One of the most widely reported responses of coral to stressful environmental conditions is bleaching. During this event, corals expel Symbiodinium cells from their gastrodermal tissues upon experiencing extended seawater temperatures above their thermal threshold. An array of other environmental stressors can also destabilize the coral microbiome, resulting in compromised health of the host, which may include disease and mortality in the worst scenario. However, the exact mechanisms by which the coral microbiome supports coral health and increases resilience are poorly understood. Earlier studies of coral microbiology proposed a coral probiotic hypothesis, wherein a dynamic relationship exists between corals and their symbiotic microorganisms, selecting for the coral holobiont that is best suited for the prevailing environmental conditions. Here, we discuss the microbial-host relationships within the coral holobiont, along with their potential roles in maintaining coral health. We propose the term BMC (Beneficial Microorganisms for Corals) to define (specific) symbionts that promote coral health. This term and concept are analogous to the term Plant Growth Promoting Rhizosphere (PGPR), which has been widely explored and manipulated in the agricultural industry for microorganisms that inhabit the rhizosphere and directly or indirectly promote plant growth and development through the production of regulatory signals, antibiotics and nutrients. Additionally, we propose and discuss the potential mechanisms of the effects of BMC on corals, suggesting strategies for the use of this knowledge to manipulate the microbiome, reversing dysbiosis to restore and protect coral reefs. This may include developing and using BMC consortia as environmental “probiotics” to improve coral resistance after bleaching events and/or the use of BMC with other strategies such as human-assisted acclimation/adaption to shifting environmental conditions.

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“…The method of Leite et al [2015] using a plate assay was applied to determine the ability of the LAB strains to grow in the presence of bile salts including sodium glycocholate (GC), sodium glycodeoxycholate (GDC), sodium taurocholate (TC) and sodium taurodeoxycholate (TDC). For this experiment, individual colonies growing in MRS agar plates were suspended in 2-5 mL of sterile saline solution 0.85% at a density corresponding to McFarland standard no.…”

Section: Measurement Of Bile Tolerancementioning

confidence: 99%

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

Tavakoli

Hamidi‐Esfahani

Hejazi

et al. 2017

Pol. J. Food Nutr. Sci.

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Eight lactic isolates including Lactobacillus plantarum (MT.ZH193, MT.ZH293, MT.ZH393 and MT.ZH593), L. casei (MT.ZH493), L. pentosus (MT.ZH693), and L. fermentum (MT.ZH893 and MT.ZH993) were identifi ed from an Iranian traditional cheese "Koozeh Paneer" using the morphological, phenotypical, biochemical and molecular characterization and then their probiotic characteristics were compared. Results showed that the lactic isolates of L. plantarum (MT.ZH293) and L. fermentum (MT.ZH893 and MT.ZH993) were resistant to all the used bile salts up to concentrations of 0.3 to 2.0%. All the strains showed low sensitivity to the presence of conjugated bile salts. L. plantarum MT.ZH293 exhibited the highest enzymatic activity of β-galactosidase and survival rate in a simulated stomach duodenum passage. L. casei MT.ZH493 generated the highest amount of hydrogen peroxide, followed by L. fermentum MT.ZH993 and L. plantarum MT.ZH593. Although the most selected LAB isolates had a moderate cell surface hydrophobicity, L. plantarum MT. ZH593 expressed the highest cell surface hydrophobicity. L. fermentum MT.ZH893 had strong resistance to all the antibiotics tested such as amoxicillin, ceftriaxon, chloramphenicol, erythromycin, gentamycin, streptomycin, tetracycline and vancomycin.

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Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains

Cited by 183 publications

References 40 publications

Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

Beneficial Microorganisms for Corals (BMC): Proposed Mechanisms for Coral Health and Resilience

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

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