Screening of potential probiotic properties of Lactobacillus fermentum isolated from traditional dairy products

Bao, Yan; YanChao, Zhang; Zhang, Yong; Liu, Yong; Wang, Shuiquan; Dong, Xin; Wang, Yanyan; Zhang, Heping

doi:10.1016/j.foodcont.2009.10.010

Cited by 328 publications

(235 citation statements)

References 39 publications

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“…The bile salt tolerance of the tested lactic acid bacteria was determined using the method reported by Bao et al (2010) with modifications. MRS broths were supplemented with different concentrations of oxgall (Oxoid, Basingstoke, England) of 0.3%, 0.5%, 1.0%, 1.5% to 2.0%, respectively.…”

Section: In Vitro Evaluation Of Probiotic Potentialmentioning

confidence: 99%

“…The tolerance to a gastrointestinal tract condition was performed by inoculating the LAB strains into a simulated gastric juice (PBS with 0.35% pepsin) at pH 2.0, 3.0 and 4.0 for 3 hours (Bao et al, 2010). The gastric juice (1 ml) was transferred into the simulated intestinal juice (9 ml of PBS at pH 8.0 with 0.1% trypsin) and the total viable count was determined upon incubation at 37°C for 1, 3, 6, 9 and 12 hours, respectively.…”

Section: In Vitro Evaluation Of Probiotic Potentialmentioning

confidence: 99%

“…The bacterial suspensions were incubated at 37°C for 20 hours and the absorbance was taken at 660 nm (Bao et al, 2010). The absorbance was recorded and the percentage of auto-aggregation (A%) was calculated according to the formula…”

Section: In Vitro Evaluation Of Probiotic Potentialmentioning

confidence: 99%

“…The auto-aggregation property of the probiotic candidates is important since it is related to the type and the amount of surface layer protein that contributes to the bacterial adhesion onto the intestinal cell wall; a prerequisite attribute in providing beneficial health effects to the host (Bao et al, 2010). Several studies had also demonstrated that auto-aggregation ability of LAB ceases to exist if their surface layer protein had been removed (Tareb, Bernardeau, Gueguen, & Vernoux, 2013;Tuo et al, 2013).…”

Section: Strainmentioning

confidence: 99%

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Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermentedBambangan(Mangifera pajang)

Koon

Padam

et al. 2015

CyTA - Journal of Food

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Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermented Bambangan (Mangifera pajang)Evaluación del potencial probiótico de bacterias acido-lácticas aisladas del tradicional Bambangan malasio fermentado (Mangifera pajang) This study aims to evaluate the probiotic and technological properties of lactic acid bacteria (LAB) isolated from an indigenous fermentation of Bambangan (Mangifera pajang). The LAB were evaluated for their tolerance to low pH, bile salt, antimicrobial potential, auto-aggregation ability, microbial adhesion to solvents, tolerance to high temperature and osmotic pressure. Approximately 36% of the isolated LAB strains displayed excellent survival at pH 3.0 with at least 4 log CFU/ml after 24 hours at 2.0% bile salt. A high aggregation activity (>20%) was found in most of the LAB strains. Five Lactobacillus plantarum strains showed at least 70% viability at 60°C for 10 minutes while one L. brevis and three L. plantarum strains were tolerant to 6% sodium chloride. Furthermore, the maximum β-galactosidase activity was found in four L. plantarum strains. In conclusion, these LAB strains could serve as promising probiotic candidates for the preparation of functional food products.Keywords: auto-aggregation; acid tolerance; Mangifera pajang; probiotic potential El objetivo de este estudio es evaluar las propiedades probióticas y tecnológicas de las bacterias ácido-lácticas (BAL) aisladas de una fermentación indígena de Bambangan (Mangifera pajang). Las BAL fueron evaluadas por su bajo nivel de pH, sales biliares, potencial antimicrobiano, habilidad de auto-agregación, adhesión microbiana a los solventes, tolerancia a las altas temperaturas y presión osmótica. Un valor aproximado de 36% de las cepas de BAL aisladas mostraron una excelente supervivencia a pH 3,0 con al menos 4 log CFU/ml después de 24 horas a 2,0% de sales biliares. Se encontró un alto nivel de actividad de agregación (>20%) en la mayoría de las cepas de BAL. Cinco cepas de Lactobacillus plantarum mostraron al menos un 70% de viabilidad a 60°C durante 10 minutos mientras que una cepa de L. brevis y tres de L. plantarum resultaron tolerantes en un 6% al cloruro de sodio. Además, la máxima actividad de β-galactosidasa se encontró en cuatro cepas de L. plantarum. En conclusión, estas cepas de BAL podrían servir como prometedoras candidatas probióticas para la preparación de productos alimentarios funcionales.

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Section: In Vitro Evaluation Of Probiotic Potentialmentioning

confidence: 99%

Section: In Vitro Evaluation Of Probiotic Potentialmentioning

confidence: 99%

Section: In Vitro Evaluation Of Probiotic Potentialmentioning

confidence: 99%

Section: Strainmentioning

confidence: 99%

See 2 more Smart Citations

Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermentedBambangan(Mangifera pajang)

Koon

Padam

et al. 2015

CyTA - Journal of Food

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“…Srinu et al [9] reported the probiotic characteristics of different Lactobacillus strains including L. fermentum and L. casei in terms of various tests together with the acid tolerance and antibiotic sensitivity. The L. fermentum isolates from traditional dairy products were evaluated for probiotic potential and resistance to low pH 3 [10].…”

Section: Introductionmentioning

confidence: 99%

Curd Lactobacilli with Probiotic Potentiality

Halder¹,

Shyamapada²

2015

Transl Biomed

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Background and Objectives: Lactobacilli are used as probiotics, but scientific investigation of such strains is scanty. The current study aims to isolate and identify Lactobacillus strains from curd samples for probiotic characterization and antibiotic resistance determination. Methods and Findings:Ten curd samples (homemade and commercially available) were screened for the presence of lactobacilli, and the isolates were identified by cultural methods, gram-staining and biochemical tests, and thereafter subjected to acid-, bile salt-and sodium chloride tolerance, and antibiotic susceptibility tests. Among 10 Lactobacillus strains, isolated one from each of the 10 curd samples, 2 were found as Lactobacillus fermentum (L. fermentum) and Lactobacillus casei (L. casei), which showed tolerance to bile salts (0.3%), low-pH value of 3, and low level of resistance to all the test antibiotics viz., ampicillin, chloramphenicol, cefotaxime, gentamicin and tetracycline, having MICs 8-32 μg/ml, except ciprofloxacin (MICs 2-4 μg/ml). Conclusion:The findings of the current study meet the criteria, for the curd isolates of L. fermentum and L. casei, as being potential probiotic organisms, and curd, which is one of the highly-consumed dairy products, could be an important source of such probiotic bacterial strains.

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Dual‐cooled microwave extraction of Foeniculum vulgare essential oil and its chemical composition and antibacterial activity: Comparison with hydrodistillation and conventional microwave

Dong

Huang

Wei

et al. 2022

Flavour & Fragrance J

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Fennel (Foeniculum vulgare Mill.) is a herbaceous plant species (Apiaceae) native to Mediterranean and southern Europe, but now extensively naturalized in many regions of the word including Japan, Russia, India, and China. 1 Fennel seeds and their essential oils have been broadly applied in the areas of food production, cosmetic and pharmaceutical engineering, attributing to their special properties, such as the obvious abilities of flavouring, antioxidant, anti-inflammatory, antispasmodic and antimicrobials. [1][2][3][4][5][6] Thus, the development and research for fennel essential oils receives great attention.Fennel essential oils mainly contain trans-anethole, estragole, fenchone, limonene and α-pinene, which were proved to be the reason of its excellent antimicrobial activities. 6,7 However, the constitutes of fennel essential oils possess a remarkable variation, which is determined by the plant genotypes, plant development stage, location, climatic conditions, powder size and extraction technologies. [8][9][10][11] For example, the essential oil of fennel seeds from Tunisian

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Screening of potential probiotic properties of Lactobacillus fermentum isolated from traditional dairy products

Cited by 328 publications

References 39 publications

Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermentedBambangan(Mangifera pajang)

Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermentedBambangan(Mangifera pajang)

Curd Lactobacilli with Probiotic Potentiality

Dual‐cooled microwave extraction of Foeniculum vulgare essential oil and its chemical composition and antibacterial activity: Comparison with hydrodistillation and conventional microwave

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