Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract

Reale, Anna; Renzo, Tiziana Di; Rossi, Franca; Zotta, Teresa; Iacumin, Lucilla; Preziuso, Marco; Parente, Eugenio; Sorrentino, Elena; Coppola, Raffaele

doi:10.1016/j.lwt.2014.10.022

Cited by 98 publications

(65 citation statements)

References 31 publications

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“…The rapid change in the osmolality of the environment might compromise their essential functions before the bacteria are able to adapt to the new environment (Sunny-Roberts & Knorr, 2008). The survival of L. plantarum strains (0123, 0140, 0147 and 0157) in NaCl is higher compared to other LAB, which corroborates well the previous findings by Reale et al (2015). The growth of lactic acid bacteria is suppressed in 8% NaCl in accordance with the previous findings by Ferrando, Quiberoni, Reinhemer, and Suárez (2015).…”

Section: Strainsupporting

confidence: 87%

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: Strainsupporting

confidence: 87%

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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“…Based on the results for strain screening and identification, further analysis was performed to understand the reason why the four strains performed better during biotransformation. Ability to utilize glucose, fructose or cellobiose as a carbon resource for fermentation was found in a previous study of L. rhamnosus [25]. Because of the utilization of various carbon resources for growth and fermentation, a higher conversion rate was obtained using L. rhamnosus.…”

Section: Phylogenetic Analysis By 16s Rdna Analysismentioning

confidence: 85%

Screening and identification of probiotic Lactobacillus for the production of diosgenin from Dioscorea zingiberensis Wright by biotransformation

Shu

Wang

Chen

2017

Biotechnology & Biotechnological Equipment

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The commonly used methods to produce diosgenin by acid hydrolysis generate large amounts of wastewater and other pollution. Exploring a new environmentally friendly method is becoming urgent. Mild conditions and less pollution are the advantages of biotransformation. Therefore, aiming at exploring the effect of probiotic Lactobacillus on the production of diosgenin via biotransformation, batch studies were performed. Twenty-four strains maintained in laboratory were screened by conversion rate and pH. Based on screening, purification and 16 s rDNA sequences, four probiotic strains were identified and classified. The results indicated that all the strains had biotransformation potential. Among all the strains, four strains, including L20, L35, L83 and L33, performed better, with conversion rates reaching up to 15.12%, 15.83%, 17.07% and 17.47%, respectively. The highest conversion rate, 17.47%, was that of L33 and the lowest one, 7.07%, of L4. Nineteen of the 24 strains achieved more than 10% conversion rate. The pH decreased from 7 to 3-4 after fermentation, reflecting the progress of fermentation and indicating the end of the biotransformation process. Molecular characterization based on 16S rDNA homology of partial sequences confirmed the preliminary identification as L. rhamnosus (L20, L35), L. paracasei (L83) and L. salivarius (L33).

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“…In our study, significant variations in acid resistance were observed among strains, which were in accordance with a previous report showing a strain‐specific behaviour of lactobacilli with regard to pH (Reale et al . ). Reale et al .…”

Section: Discussionmentioning

confidence: 97%

“…Reale et al . () asserted that L. casei, L. paracasei and L. rhamnosus strains were able to regrow after exposure to pH 1.5 and 2.5 for 2 h. Ramos et al . () reported that L. plantarum, L. brevis and L. fermentum strains could successfully survive after being exposed to pH 2.0 for 3 h.…”

Section: Discussionmentioning

confidence: 99%

Determination of the relationship between oxalate degradation and exopolysaccharide production by different Lactobacillus probiotic strains

Sönmez¹,

Darilmaz

Beyatlı³

2018

Int J of Dairy Tech

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The aim of this study was to evaluate the protective effects of exopolysaccharide (EPS) production on resistance to gastrointestinal digestive conditions and oxalate by probiotic strains of the species Lactobacillus rhamnosus, Lactobacillus fermentum and Lactobacillus brevis. The oxalate‐degrading ability of the strains was determined using an enzymatic assay. The correlation between oxalate degradation rate and EPS production was not significant (P > 0.05); however, the high‐EPS‐producing L. fermentumIP5 and L. brevisYG7 strains showed high oxalate‐degrading activity, whereas the low‐EPS‐producing strain L. fermentumBP5 demonstrated low oxalate‐degrading activity. The present findings suggest that dietary supplementation with the probiotic strain L. fermentumIP5 could be a promising strategy for the prevention of oxalate stone disease.

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Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract

Cited by 98 publications

References 31 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)

Screening and identification of probiotic Lactobacillus for the production of diosgenin from Dioscorea zingiberensis Wright by biotransformation

Determination of the relationship between oxalate degradation and exopolysaccharide production by different Lactobacillus probiotic strains

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