scholarly journals Isolation and characterization of halotolerant killer yeasts from fermented foods.

1989 ◽  
Vol 53 (10) ◽  
pp. 2593-2597 ◽  
Author(s):  
Chise SUZUKI ◽  
Kazufumi YAMADA ◽  
Noriyuki OKADA ◽  
Sayuki NIKKUNI
Keyword(s):  
Fermented Foods ◽  
Isolation And Characterization ◽  
Killer Yeasts

Isolation and Characterization of Halotolerant Killer Yeasts from Fermented Foods

1989 ◽  
Vol 53 (10) ◽  
pp. 2593-2597
Author(s):  
Chise Suzuki ◽  
Kazufumi Yamada ◽  
Noriyuki Okada ◽  
Sayuki Nkkuni
Keyword(s):  
Fermented Foods ◽  
Isolation And Characterization ◽  
Killer Yeasts

Isolation and Characterization of Lactic Acid Bacteria from Fermented Foods

2013 ◽  
Vol 26 (2) ◽  
pp. 325 ◽  
Author(s):  
Sangita Bansal ◽  
Apoorva Singh ◽  
Manisha Mangal ◽  
Satish K Sharma
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Foods ◽  
Isolation And Characterization

Isolation and characterization of lactobacilli from human faeces and indigenous fermented foods for their potential application as probiotics

2016 ◽  
Vol 62 (4) ◽  
pp. 349-359 ◽  
Author(s):  
Hemanti Mandal ◽  
Ruchi Jariwala ◽  
Tamishraha Bagchi
Keyword(s):  
Bile Salt ◽  
Lactobacillus Rhamnosus ◽  
Antagonistic Activity ◽  
Food Sources ◽  
Fermented Foods ◽  
E Coli ◽  
Isolation And Characterization ◽  
Acid And Bile Tolerance ◽  
Ht 29

This study was conducted to select Lactobacillus strains from various sources on the basis of their probiotic attributes, such as acid and bile tolerance, binding to intestinal cells, and antimicrobial activity. Twelve isolates were obtained from human and food sources and were evaluated against standard probiotic Lactobacillus rhamnosus GG (LGG). Isolates were also studied for their antibiotic susceptibility. Isolate Lactobacillus fermentum GPI-6 showed the best survival profile at 0.3% and 1% bile salt, as compared with LGG. Isolates Lactobacillus plantarum GRI-2 and Lactobacillus salivarius GPI-4 showed no reduction in survival rate at pH 2.5. As expected, isolates showed strain-specific differences when comparing various attributes. Isolates GPI-4, GPI-7, and FA-5 showed better adhesion to HT-29, while isolate GPI-4 adhered better to Caco-2 cells than did LGG. However, when studying their ability to compete with Escherichia coli O26:H11, isolates GPI-6 and GPI-7 significantly inhibited E. coli adhesion to both HT-29 and Caco-2 cells compared with LGG. In conclusion, isolates GPI-4, GPI-7, and FA-5 showed excellent binding ability and antagonistic activity and better tolerance to acidic pH (pH 2.5) and to different bile salt concentrations in comparison with LGG, and hence, they could be considered as potential probiotic candidates.

scholarly journals Thai Fermented Foods as a Versatile Source of Bioactive Microorganisms—A Comprehensive Review

2018 ◽  
Vol 86 (3) ◽  
pp. 37 ◽  
Author(s):  
Bhagavathi Sivamaruthi ◽  
Periyanaina Kesika ◽  
Chaiyavat Chaiyasut
Keyword(s):  
Fermented Food ◽  
Bioactive Molecules ◽  
Fermented Foods ◽  
Spontaneous Fermentation ◽  
Isolation And Characterization ◽  
Probiotic Microbes ◽  
Asian People ◽  
Traditional Fermented Foods

Fermented foods are known for several health benefits, and they are generally used among the Asian people. Microorganisms involved in the fermentation process are most responsible for the final quality of the food. Traditional fermented (spontaneous fermentation) foods are a versatile source of bioactive molecules and bioactive microbes. Several reports are available regarding the isolation and characterization of potent strains from traditional fermented foods. A collection of information for easy literature analysis of bioactive microbes derived from Thai fermented food is not yet available. The current manuscript compiled information on bioactive (antimicrobial- and enzyme-producing probiotic) microbes isolated from naturally fermented Thai foods.

scholarly journals Isolation and characterization of potential probiotic bacteria from jordanian traditional pickled and fermented foods

2021 ◽  
Vol 78 (4) ◽  
pp. 515-520
Author(s):  
Suha Abudoleh ◽  
Sara Hamdan ◽  
Adel Mahasneh ◽  
Zahira Al-Khani ◽  
Ahmad Talhouni
Keyword(s):  
Probiotic Bacteria ◽  
Fermented Foods ◽  
Isolation And Characterization

scholarly journals ISOLATION AND CHARACTERIZATION OF ACTIVE PROBIOTIC ORGANISMS IN FERMENTED ZEA MAYS, PENTADETHRA MACROPHYLLA BENTH,AND RICINUS COMMUNIS

2021 ◽  
Vol 9 (4) ◽  
pp. 512-516
Author(s):  
Sunday S. Agbem ◽  
Keyword(s):  
Ricinus Communis ◽  
Food Samples ◽  
Primary Objective ◽  
Fermented Food ◽  
Bacillus Species ◽  
Fermented Foods ◽  
Isolation And Characterization ◽  
Micro Organisms ◽  
Protein Rich

Active probiotic organisms are good bacteria considered to be live micro-organisms that are obtained from fermented foods. Evidence has shown that probiotics are essential in human health. This studys primary objective is to isolate and characterize the active probiotic organisms present in certain fermented food samples. Maize, African oil bean, and castor oil were subjected to analysis. The result found the presence of active probiotic organisms such as Pedioccocus, Lactobacillus, Micrococcus, and Bacillus species. The study concluded that these organisms are responsible for the fermentation of carbohydrates and protein-rich seeds.

Sign in / Sign up

Export Citation Format

Share Document