Screening and molecular identification of potential probiotic lactic acid bacteria in effluents generated during ogi production

Olatunde, Oladipupo Odunayo; Obadina, Adewale O.; Omemu, A. M.; Oyewole, O. B.; Olugbile, Adetola O.; Olukomaiya, Oladapo Oluwaseye

doi:10.1007/s13213-018-1348-9

Cited by 30 publications

(20 citation statements)

References 44 publications

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“…The results of agarose gel electrophoresis were Figure 1. The size of the product is about 1500 BP, which was consistent with the standard material, indicating that the amplification is successful [19]. The PCR products were sent to Shanghai biological Co., Ltd. For sequencing, and the sequenced results were appended at the end of the article.…”

Section: Identification Of Molecular Sequencesupporting

confidence: 57%

Screening and Identification of LAB for Degradation of Nitrite in Sichuan Paocai Water

Cao¹,

Tao²,

Zou³

et al. 2018

Proceedings of the 2018 8th International Conference on Management, Education and Information (MEICI 2018)

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Paocai is a traditional fermented food, which is loved by people because of its delicious. However, nitrite inevitably exists in Paocai, and excessive intake of nitrite will cause a certain degree of harm to the human body. Studies have shown that LAB have the ability to degrade nitrite, and AD and ED are the two main ways. In this experiment, 20 LAB strains of that can degrade nitrite were screened from Paocai water. After 30 h, the NDR of DAE was 97.69%~99.71%. L2 and L6 could degrade nitrite by high efficiency ED, which were screened by spectrophotometer. The two bacteria's NDR of DAE was 99.28% and 99.13%, and the NDR of ED were respectively 90.89% and 90.02%. The two strains were identified by molecular biology. The results showed that L2 was Lactobacillus plantarum and L6 Lactococcus lactis. Materials and methods SamplingFour home-made Paocai water were randomly sampled in Ya'an, sichuan province,which were kept at low temperatures and sent to the laboratory quickly.

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Section: Identification Of Molecular Sequencesupporting

confidence: 57%

Screening and Identification of LAB for Degradation of Nitrite in Sichuan Paocai Water

Cao¹,

Tao²,

Zou³

et al. 2018

Proceedings of the 2018 8th International Conference on Management, Education and Information (MEICI 2018)

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“…Lactobacilli are the groups of bacteria widely used for probiotics [ 26 – 28 ] due to their functional properties [ 15 , 29 , 30 ]. The preference for lactobacilli from fermented food is associated with their ability to multiply at low pH [ 28 , 31 ], survive the intestinal bile [ 27 , 32 , 33 ], compete for adhesion site [ 34 – 36 ], out-compete and limit the growth of pathogenic bacteria [ 32 , 37 , 38 ], and also regulate the immune system [ 8 , 15 , 29 , 39 , 40 ].…”

Section: Fermented Food As a Source Of Probiotic Lactic Acid Bacteriamentioning

confidence: 99%

Functional Food for the Stimulation of the Immune System Against Malaria

Bamgbose

Anvikar

Alberdi

et al. 2021

Probiotics & Antimicro. Prot.

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Drug resistance has become a threat to global health, and new interventions are needed to control major infectious diseases. The composition of gut microbiota has been linked to human health and has been associated with severity of malaria. Fermented foods contribute to the community of healthy gut bacteria. Despite the studies connecting gut microbiota to the prevention of malaria transmission and severity, research on developing functional foods for the purpose of manipulating the gut microbiota for malaria control is limited. This review summarizes recent knowledge on the role of the gut microbiota in malaria prevention and treatment. This information should encourage the search for lactic acid bacteria expressing α-Gal and those that exhibit the desired immune stimulating properties for the development of functional food and probiotics for malaria control.

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“…Antibiotic resistance: Disc diffusion method was used for determination of the antibiotic resistance (Olatunde et al 2018). Antimicrobial activities of the bacterial strains was done by using the pathogenic strains such as, Listeria monocytogenes, E.coli and Staphylococcus aureus based on Shakira et al (2017).…”

Section: Determination Of Probiotic Potentialmentioning

confidence: 99%

Molecular Identification of Lactic acid bacteria Isolated from Lactating Cattle Lower Gut as a Potential Probiotic Species

Habib¹,

Ahmad²,

Riaz³

et al. 2020

IJAR

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Balanced diet is a basic factor in livestock productivity. There is still insufficient knowledge on indigenous probiotic species of livestock gastrointestinal tract. The present experiment was conducted for isolation and molecular identification of probiotic bacterial species from cattle lower gut and to determine their probiotic potential. Twenty (20) bacterial isolates were identified morphological and biochemical methods. Out of twenty isolates, three strains (PBC-3, PBC-6 and PBC-9) were selected as presumptive probiotic strains based on their enzymatic potential (cellulolytic, amylolytic and proteolytic ability), survival ability in low pH, better hydrophobicity, auto-aggregation, gamma haemolytic activity and better results against antimicrobial species. These isolates were identified as Enterococcus faecalis (PBC-3), Pediococcus acidilacticii (PBC-6) and Pediococcus pentosaceus (PBC-9) by 16S rRNA gene sequencing. Results of present study illustrated that Pediococcus acidilacticii (PBC-6) and Pediococcus pentosaceus (PBC-9) bacterial strains showed best probiotic potential and can be used in cattle feed in future

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Screening and molecular identification of potential probiotic lactic acid bacteria in effluents generated during ogi production

Cited by 30 publications

References 44 publications

Screening and Identification of LAB for Degradation of Nitrite in Sichuan Paocai Water

Screening and Identification of LAB for Degradation of Nitrite in Sichuan Paocai Water

Functional Food for the Stimulation of the Immune System Against Malaria

Molecular Identification of Lactic acid bacteria Isolated from Lactating Cattle Lower Gut as a Potential Probiotic Species

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