scholarly journals Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Fereshteh Falah ◽  
Alireza Vasiee ◽  
Farideh Tabatabaee Yazdi ◽  
Behrooz Alizadeh Behbahani
Keyword(s):  
Functional Foods ◽  
Dairy Product ◽  
Antimicrobial Effect ◽  
Probiotic Strain ◽  
Lactobacillus Brevis ◽  
Fermented Food ◽  
Antimicrobial Compounds ◽  
Normal Range ◽  
Physiochemical Properties ◽  
Viable Cells

Nowadays, production of functional foods has become very essential. Inulin is one of the most functional hydrocolloid compounds used in such products. In the present study, the production of a synbiotic yogurt containing 1, 2.5, and 5% ( w / v ) inulin has been investigated. The yogurt was fermented with Lactobacillus brevis PML1 derived from Tarkhineh, an Iranian cereal-dairy fermented food. Furthermore, the physicochemical properties, antioxidant activity, sensory attributes, and microbial viability properties were investigated on the 0th, 7th, and 14th days of storage after fermentation. The viable cells of L. brevis PML1 reached 108 CFU/g, and the product resisted to simulated digestive juices. Moreover, the synbiotic yogurt impressively increased the production of antimicrobial compounds and had the most profound antimicrobial effect on S. typhimurium. The physiochemical properties were in the normal range, and the fat content of the synbiotic yogurt was reduced remarkably. The antioxidant capacity of the fermented yogurt was significantly increased ( p < 0.05 ), which was equal to those of DPPH ( 69.18 ± 1.00 % ) and BHA ( 89.16 ± 2.00 % ). The viability of L. brevis PML1 was increased during storage. Sensory analysis showed that there were significant differences in terms of the impressive parameters between the samples and the control ( p < 0.05 ). Addition of 2.5% inulin not only improved the physical properties but also retained the viability of the probiotic after 14 days of storage, in addition to the viability of L. brevis with a viability count above 6 log CFU/g in the yogurt. Therefore, a novel synbiotic product containing L. brevis PML1, which can exert the desired properties, can be used as a suitable carrier for the delivery of the probiotic strain, exerting its beneficial health effects.

scholarly journals Influence of sea buckthorn juice addition on the growth of microbial food cultures

2021 ◽  
Vol 14 (1) ◽  
pp. 25-31
Author(s):  
Svetlana Schubertová ◽  
Zuzana Burčová ◽  
Mária Greifová ◽  
Marianna Potočňáková ◽  
Lívia Janotková ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Growth Medium ◽  
Ph Value ◽  
Dairy Product ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Lactobacillus Brevis ◽  
Malolactic Fermentation ◽  
Sea Buckthorn ◽  
Microbial Cultures

Abstract The aim of the article was to investigate the effect of sea buckthorn juice addition on the growth of microbial cultures in growth medium and juice mixtures. Pure sea buckthorn juice was found to inhibit the growth of all 11 monitored microbial cultures. Lactobacillus plantarum CCM 7039, Lactobacillus plantarum K816, Lactobacillus brevis CCM 1815 and, to a lesser extent, the probiotic strain Lactobacillus rhamnosus GG, grew in a growth medium containing a 25 % addition of sea buckthorn juice. Lactobacillus plantarum K816 and Lactobacillus brevis CCM 1815 grew better in this mixture than in pure growth medium. Moreover, we focused on finding a suitable ratio of sea buckthorn and apple juice for Lactobacillus plantarum CCM 7039, leading to malolactic fermentation, which results in an increase in the pH value and an improvement in the sensory properties of juices. The intention was to incorporate the highest possible addition of sea buckthorn juice while maintaining the viability of Lactobacillus plantarum CCM 7039 for malolactic fermentation to occur. The best results were achieved using 40 % sea buckthorn juice. Practical application of the results points to the possibility of preparing a fermented fruit beverage and a dairy product containing sea buckthorn juice. The results of this work extend the current options of sea buckthorn juice processing increasing thus the consumption of healthy juice.

scholarly journals Probiotic Yoghurts From Ultrafiltered Concentrated Milk

2015 ◽  
Vol 19 (2) ◽  
pp. 51-63
Author(s):  
Siyka Kozludzhova ◽  
Bogdan Goranov ◽  
Petya Boyanova ◽  
Velichka Yanakieva ◽  
Mariya Dushkova ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Functional Foods ◽  
Probiotic Strain ◽  
Reduction Ratio ◽  
Volume Reduction ◽  
Lactobacillus Delbrueckii ◽  
High Concentration ◽  
Viable Cells ◽  
Whole Milk ◽  
Concentrated Milk

Abstract In this paper, yoghurts from ultrafiltered concentrated whole milk with a volume reduction ratio 0, 2 and 3 with three different probiotic yoghurt starters were obtained. Their physiological, microbiological and rheological properties were examined. The concentrated probiotic yoghurts had high concentration of viable cells of the probiotic strain Lactobacillus delbrueckii ssp. bulgaricus (over 1010cfu/cm3). For the preparation of concentrated probiotic yoghurts the most appropriate volume reduction ratio was 2. The probiotic yoghurts with starters MZ2 and 1CM had the best structure. The concentrated probiotic yoghurts with all starters are functional foods.

Antimicrobial properties of actively purified secondary metabolites isolated from different marine organisms

2020 ◽  
Vol 21 ◽  
Author(s):  
Nilushi Indika Bamunu Arachchige ◽  
Fazlurrahman Khan ◽  
Young-Mog Kim
Keyword(s):  
Secondary Metabolites ◽  
Pathogenic Bacteria ◽  
Antimicrobial Agents ◽  
Bacterial Species ◽  
Antimicrobial Properties ◽  
Antimicrobial Effect ◽  
Cost Effective ◽  
Resistance Mechanisms ◽  
Marine Organisms ◽  
Antimicrobial Compounds

Background: The treatment of infection caused by pathogenic bacteria becomes one of the serious concerns globally. The failure in the treatment was found due to the exhibition of multiple resistance mechanisms against the antimicrobial agents. Emergence of resistant bacterial species has also been observed due to prolong treatment using conventional antibiotics. To combat these problems, several alternative strategies have been employed using biological and chemically synthesized compounds as antibacterial agents. Marine organisms considered as one of the potential sources for the isolation of bioactive compounds due to the easily available, cost-effective, and eco-friendly. Methods: The online search methodology was adapted for the collection of information related to the antimicrobial properties of marine-derived compounds. These compound has been isolated and purified by different purification techniques, and their structure also characterized. Furthermore, the antibacterial activities have been reported by using broth microdilution as well as disc diffusion assays. Results: The present review paper describes the antimicrobial effect of diverse secondary metabolites which are isolated and purified from the different marine organisms. The structural elucidation of each secondary metabolite has also been done in the present paper, which will help for the in silico designing of the novel and potent antimicrobial compounds. Conclusion: A thorough literature search has been made and summarizes the list of antimicrobial compounds that are isolated from both prokaryotic and eukaryotic marine organisms. The information obtained from the present paper will be helpful for the application of marine compounds as antimicrobial agents against different antibiotic-resistant human pathogenic bacteria.

scholarly journals Antibacterial Activity of Some Lactic Acid Bacteria Isolated from an Algerian Dairy Product

2009 ◽  
Vol 2009 ◽  
pp. 1-6 ◽  
Author(s):  
Abdelkader Mezaini ◽  
Nour-Eddine Chihib ◽  
Abdelkader Dilmi Bouras ◽  
Naima Nedjar-Arroume ◽  
Jean Pierre Hornez
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antibacterial Effect ◽  
Dairy Product ◽  
Streptococcus Thermophilus ◽  
Fermented Food ◽  
Bacteriocin Production ◽  
Gram Positive ◽  
Bacteria Growth ◽  
Gram Positive Bacteria

In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria.Streptococcus thermophilusT2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, byS. thermophilusT2 cells, was measured by the end of the late-log phase (90 AUml−1) with a bacteriocine production rate of 9.3 (AUml−1)h−1. In addition, our findings showed that the bacteriocin, produced byS. thermophilusT2, was stable over a wide pH range (4–8); this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.

scholarly journals Draft Genome Sequence of Probiotic Lactobacillus brevis TUCO-5E, Isolated from Porcine Milk

2018 ◽  
Vol 7 (19) ◽  
Author(s):  
Sandra Rayen Quilodran-Vega ◽  
Leonardo Albarracin ◽  
Elvira Maria Hebert ◽  
Lucila Saavedra ◽  
Alexis Fonseca ◽  
...  
Keyword(s):  
Genome Sequence ◽  
Draft Genome ◽  
Probiotic Strain ◽  
Lactobacillus Brevis ◽  
Illumina Miseq ◽  
Draft Genome Sequence ◽  
Maternal Milk ◽  
Content Type ◽  
Probiotic Lactobacillus ◽  
Porcine Milk

This report describes the draft genome sequence of Lactobacillus brevis TUCO-5E, a probiotic strain isolated from porcine maternal milk. The reads were generated by a whole-genome sequencing (WGS) strategy on an Illumina MiSeq sequencer and were assembled into contigs with a total estimated size of 2,461,089 bp.

scholarly journals Efficacy of natural formulations in bovine mastitis pathology: alternative solution to antibiotic treatment

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Claudia Pașca ◽  
Liviu Alexandru Mărghitaș ◽  
Daniel Severus Dezmirean ◽  
Ioana Adriana Matei ◽  
Victorița Bonta ◽  
...  
Keyword(s):  
Natural Products ◽  
Therapeutic Potential ◽  
Dairy Product ◽  
Bovine Mastitis ◽  
Antimicrobial Effect ◽  
Economic Losses ◽  
Standard Plate ◽  
Conventional Antibiotics

AbstractIntroductionBovine mastitis is an inflammatory disease of the udder that causes important economic losses in the animal breeding and dairy product industries. Nowadays, the conventional livestock antibiotic treatments are slowly being replaced by alternative treatments. In this context, the main aim of this study was to evaluate the efficacy of natural products in alternative treatment of bovine mastitis.Material and MethodsTwo natural formulations with previously suggested in vitro antimicrobial effect were tested in vivo on mastitic cows. Animals with a positive diagnosis for mastitis (n = 20) were divided into three treatment groups: two groups (n = 8) were administered formulations of propolis, alcoholic extracts of Brewers Gold and Perle hops, plum lichen, common mallow, marigold, absinthe wormwood, black poplar buds, lemon balm, and essential oils of oregano, lavender, and rosemary designated R4 and R7 (differing only in the latter being more concentrated) and one group (n = 4) a conventional antibiotic mixture. In vivo efficacy of treatments was evaluated by somatic cell and standard plate counts, the treatment being considered efficacious when both parameters were under the maximum limit.ResultsR7 was effective in the most cases, being therapeutically bactericidal in six out of eight cows, while R4 gave good results in three out of eight cows, and conventional antibiotics cured one out of four.ConclusionThese results suggest the possible therapeutic potential of these natural products in bovine mastitis.

Experimental addition of Eleutherococcus senticosus and probiotic to the canine diet

2012 ◽  
Vol 7 (3) ◽  
pp. 436-447 ◽  
Author(s):  
Viola Strompfová ◽  
Iveta Plachá ◽  
Klaudia Čobanová ◽  
Soňa Gancarčíková ◽  
Dagmar Mudroňová ◽  
...  
Keyword(s):  
Current Trend ◽  
Antimicrobial Effect ◽  
Probiotic Strain ◽  
Serum Biochemistry ◽  
In Vitro Cultivation ◽  
Root Extract ◽  
Eleutherococcus Senticosus ◽  
Treatment Groups

AbstractThere is a current trend to support pet health through the addition of natural supplements to their diet, taking into account the high incidence of medical conditions related to their immune system and gastrointestinal tract. This study investigates effects of the plant Eleutherococcus senticosus as a dietary additive on faecal microbiota, faecal characteristics, blood serum biochemistry and selected parameters of cellular immunity in healthy dogs. A combination of the plant with the canine-derived probiotic strain Lactobacillus fermentum CCM 7421 was also evaluated. Thirty-two dogs were devided into 4 treatment groups; receiving no additive (control), dry root extract of E. senticosus (8 mg/kg of body weight), probiotic strain (108 CFU/mL, 0.1 mL/kg bw) and the combination of both additives. The trial lasted 49 days with 14 days supplementation period. Results confirm no antimicrobial effect of the plant on the probiotic abundance either in vitro (cultivation test) or in vivo. The numbers of clostridia, lactic acid bacteria and Gram-negative bacteria as well as the concentration of serum total protein, triglyceride, glucose and aspartate aminotransferase were significantly altered according to the treatment group. Leukocyte phagocytosis was significantly stimulated by the addition of probiotic while application of plant alone led to a significant decrease.

FEATURES OF KINETICS OF PROBIOTIC STRAIN LACTOBACILLUS BREVIS UNDER IMMOBILIZATION CONDITIONS ON NATURAL AND SYNTHETIC CARRIERS

2020 ◽  
pp. 38-40
Author(s):  
A. Vasilieva
Keyword(s):  
Growth Kinetics ◽  
Probiotic Strain ◽  
Lactobacillus Brevis ◽  
Kinetics Of ◽  
Modified Forms ◽  
Natural And Synthetic

The growth kinetics of Lactobacillus brevis were obtained under conditions of immobilization on a schungite carrier, polyvinylpyrrolidone and bioceramics. The mechanisms of adsorption of lactobacilli in accordance with modified forms of schungite rocks were studied. The experiment was performed under conditions of periodic cultivation using a personal RTS-1 bioreactor (BioSan).

Bacteriocin-Like Inhibitors of Streptococcus lactis Against Listeria monocytogenes

1989 ◽  
Vol 52 (9) ◽  
pp. 614-617 ◽  
Author(s):  
DOMENICO CARMINATI ◽  
GIORGIO GIRAFFA ◽  
MARIA G. BOSSI
Keyword(s):  
Listeria Monocytogenes ◽  
Proteolytic Enzymes ◽  
Antimicrobial Effect ◽  
Cell Lysis ◽  
Antimicrobial Compounds ◽  
Bactericidal Action ◽  
Streptococcus Lactis ◽  
Zones Of Inhibition ◽  
Treated Culture ◽  
Pathogenic Organisms

Culture extracts containing inhibitory substances produced by seven Streptococcus lactis strains and different concentrations of nisin were tested on six strains of Listeria monocytogenes. The antimicrobial effect was revealed by the presence of zones of inhibition after spotting of 10 μl of neutralized, filter sterilized, and catalase treated culture extracts onto agar lawns of L. monocytogenes. Culture extracts demonstrated a bactericidal action without cell lysis of pathogenic organisms. Furthermore, a wide sensitivity of inhibitor substances to proteolytic enzymes was observed. Thus the antimicrobial compounds could be defined as bacteriocin-like substances.

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