The physicochemical surface characteristics of Lactobacillus casei

Kiely, L.J.; Olson, N.F.

doi:10.1006/fmic.1999.0311

Cited by 58 publications

(29 citation statements)

References 33 publications

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“…This method was reported to be qualitatively valid to estimate the ability of a strain to adhere to epithelial cells [25]. The results revealed that the highest value of 68.7% hydrophobicity was found for the strain no.…”

Section: Cell Surface Hydrophobicitymentioning

confidence: 93%

Probiotic Properties of Lactobacilli Isolated from Thai Traditional Food

Klayraung

Viernstein²,

Sirithunyalug³

et al. 2008

Sci Pharm

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Certain properties relevant to probiotic action, e.g. resistance to acid, bile tolerance, adhesive properties, antibacterial activity, and antibiotic susceptibility were investigated of lactobacilli isolated from four kinds of Thai traditional fermented foods. Media of pH = 2.0-7.0 and bile salt concentrations of 0.3-1.0%were used as stress conditions. The adhesive properties were assessed by determination of bacterial hydrophobicity. Antibacterial activity of the probiotic lactobacilli was determined by means of the spot-on-lawn method. Among 563 isolates, only 3 strains (two from fermented pork and one from fermented tea leaves) showed extremely high survival rates under stress caused by acid or bile salts. The identification by PCR techniques revealed that these three strains were Lactobacillus fermentum. The strains from fermented pork showed higher adhesive potential than those from fermented tea leaves. The three strains inhibited test pathogenic bacteria to different extents. They were sensitive to chloramphenicol, quinupristin, erythromycin, kanamycin linezolid, rifampicin, streptomycin, and tetracycline but resistant to ciprofloxacin and vancomycin.

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Section: Cell Surface Hydrophobicitymentioning

confidence: 93%

Probiotic Properties of Lactobacilli Isolated from Thai Traditional Food

Klayraung

Viernstein²,

Sirithunyalug³

et al. 2008

Sci Pharm

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“…The hydrophobic nature of the cell surface was related to microorganism ability to adhere to intestinal epithelial cells, even though it is not a prerequisite for strong adherence, as the process of microbial adhesion to host tissue involves several mechanisms. The determination of microbial adhesion to N-hexadecane is considered a valid qualitative phenomenological approach to estimate the ability to adhere to epithelial cells (Kiely and Olson 2000). A hydrophobic cell surface promotes a nonspecific interaction between microbial cells and host, weak and often reversible, which might precede specific mechanisms involving cell surface proteins and lipoteichoic acids (Ross and Jonsson 2002).…”

Section: Hydrophobicitymentioning

confidence: 99%

Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains

Santos

Vieira

Buriti

et al. 2014

Dairy Sci. & Technol.

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Based on screening for potential beneficial lactic acid bacteria from Coalho cheese produced in the North-East region of Brazil, eight strains belonging to Lactobacillus rhamnosus and Lactobacillus plantarum were selected. All investigated strains presented low levels of hydrophobicity. Different levels of coaggregation were Dairy Sci. & Technol. (2015) 95:209-230 DOI 10.1007 observed for tested Lb. rhamnosus and Lb. plantarum with Listeria monocytogenes. All strains were able to grow in presence of 0.5% of the sodium salts of taurocholic acid (TC), taurodeoxycholic acid (TDC), and glycocholic acid (GC) and showed the ability to deconjugate only TC, TDC, and GC. Investigated Lb. rhamnosus and Lb. plantarum strains showed good survival when exposed to the conditions simulating the GIT conditions. Lb. rhamnosus and Lb. plantarum strains were tested for presence of virulence, antibiotic resistance, and biogenic amine production genes. In addition, minimum inhibititory concentration (MIC) of selected antibiotics was determined. Production of antimicrobial peptides (bacteriocins) was investigated. However, only Lb. rhamnosus EM253 produced bacteriocin at level 800 arbitrary unit (AU) mL −1 against L. monocytogenes 211. The bacteriocin remained stable at pH from 2.0 to 10.0 and after exposure at 100°C for 120 min and in presence of surfactants and salts. Studied Lb. rhamnosus and Lb. plantarum strains showed good potential to be applied as a functional coculture/s with beneficial properties in the production of Coalho cheese.

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“…Microbial adhesion to n-hexadecane is considered as a marker for evaluating adhesiveness of microbial cells [34] and minimum 40% hydrophobicity is required for a probiotic strain for adhesiveness [35]. In our study, eight out of 12 isolates showed MATS <40% and BM10 showed maximum hydrophobicity (50.10±2.06%, 53.70±0.86%, and 64.84±1.41%) in xylene, toluene and n-hexadecane, respectively (Table 2).…”

Section: Microbial Adhesion To Solvents (Mats)mentioning

confidence: 68%

Screening, Characterization, and in Vitro Evaluation of Probiotic Properties of Lactobacillus Strains

Jain

Mehata

Bharti

2017

Asian J Pharm Clin Res

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Objective: The aim of the present investigation was to isolate and identify Lactobacillus strains from dairy and cattle dung samples. Potent isolates were selected for screening by antimicrobial activity; selected lactobacilli were further tested for probiotic properties and adhesive attributes.Methods: Lactobacilli were isolated aseptically on specific de man, rogosa and sharpe medium from dairy and cattle dung samples. Isolates were identified by Gram-staining, motility, catalase, endospore, and carbohydrate fermentation tests. Further, the isolates were screened for antimicrobial activity by disk diffusion assay, and potent lactobacilli were observed for probiotic properties: Acid and bile salt tolerance, gelatinase activity, and autolytic activity. For analyzing the adhesive attributes, isolates were observed for autoaggregation, coaggregation and microbial adhesion to solvents assay. Results: About 12Lactobacillus strains among 98 isolates exhibited maximum antimicrobial activity were further selected for identifying their probiotic and adhesive attributes. Among 12 selected isolates, cell-free supernatant (CFS) of buffalo milk BM10 and goat milk GM10 showed excellent antimicrobial activity, 20.34±0.02 mm against Staphylococcus aureus and 18.65±0.11 mm against Escherichia coli. Isolates showed survival at pH 2 and 3 and can tolerate 0.2-0.3% bile salt concentrations. The GM5 showed maximum autoaggregation (67.04±0.61%) and minimum coaggregation (11.51±0.50%) showed by GM3. The BM10 exhibited maximum adherent value 64.84±1.41% for n-hexadecane. Conclusion:The two lactobacilli, BM10 and GM10 identified as Lactobacillus fermentum and Lactobacillus pentosus on the basis of phenotypic and sugar utilization tests. The CFS of both lactobacilli can be used as antimicrobial agent. Both isolates showed significant results of probiotic and adhesive attributes, therefore, can be evaluated for clinical and therapeutic applications.

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The physicochemical surface characteristics of Lactobacillus casei

Cited by 58 publications

References 33 publications

Probiotic Properties of Lactobacilli Isolated from Thai Traditional Food

Probiotic Properties of Lactobacilli Isolated from Thai Traditional Food

Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains

Screening, Characterization, and in Vitro Evaluation of Probiotic Properties of Lactobacillus Strains

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