Probiotic traits of lactic acid bacteria isolated from aerial surfaces of pomegranate

2016 ◽  
Vol 5 (08) ◽  
pp. 4733 ◽  
Author(s):  
Milind H. Gajbhiye
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Brevis ◽  
Penicillin G ◽  
Human Pathogens ◽  
Gelatinase Activity ◽  
Good Tolerance ◽  
Bile Resistance ◽  
Stomach Ph ◽  
Plant Surfaces

Lactic acid bacteria isolated from aerial plant surfaces of pomegranate viz., Lactococcus lactis subsp. cremoris PB6, Lactobacillus brevis PFR77, L. lactis subsp. cremoris PFL9, Enterococcus faecium PB119 and L. lactis subsp. lactis PFL4 were tested for hemolysis, antibiotic susceptibility, gelatinase activity, tolerance to low pH and bile, resistance to digestive enzymes and antibacterial activity against human pathogens. All the isolates were non-hemolytic and non-gelatinolytic. These isolates were sensitive to clinically important antibiotics (amoxyclav, ampicillin, chloramphenicol, doxycycline, erythromycin, gentamycin, methicillin, penicillin G, Rifampicin and tetracycline), whereas resistance was recorded in case of norfloxacin and vancomycin. They could survive for more than 2h at pH 3 and the survival period of PB6, PFR77 and PFL9 was 3 h. Thus, the tolerance level of these LAB isolates was higher than the suggested values which indicate their good tolerance to stomach pH. In case of PB6, PFR77 and PFL9, around 80% of population survived in presence of 0.3% bile for 6 h. Also, they could survive at 1% concentration for 6 h. Thus, these isolates had good bile salt tolerance. All the isolates inhibited the growth of Gram positive and Gram negative bacterial pathogens with greater inhibition zones. PB6, PFR77 and PFL9 showed 60-70% survival in presence of trypsin whereas in presence of pepsin the survival decreased in between 50 and 60%. These isolates also showed good resistance to amylase and lipase. Thus, these LAB may be good candidates in formulation of probiotic preparations.

scholarly journals Assessment of Probiotic Properties of Lactic Acid Bacteria from Traditional Sourdoughs for Bread-Making in Turkey against Some Gut Conditions

2019 ◽  
Vol 6 (2) ◽  
Author(s):  
Murat Doğan ◽  
İsmail Hakkı Tekiner
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Resistance ◽  
Lactobacillus Brevis ◽  
Property Testing ◽  
Probiotic Properties ◽  
Bread Making ◽  
Lactobacillus Pentosus ◽  
Microbiological Methods ◽  
Bile Resistance

This study aims to assess the probiotic properties of Lactic Acid Bacteria isolated from the traditional sourdoughs used for bread making in Turkey against some gut conditions. A total number of 29 samples from twelve provinces of Turkey were collected, and screened for the presence of lactic acid bacteria using microbiological methods. The microbiological screening yielded 148 presumptive isolates. Of them, 62.8% were characterized as lactic acid strains by VITEK® MS. Following that, the characterized isolates were subjected to probiotic property testing, including gastric acid resistance, bile resistance and hydrophobic ability. The results showed that 44.1% exceeded gastric pH resistance, 33.3% survived under gastrointestinal system bile salt conditions, and 10.8% exhibited high hydrophobicity ability. In conclusion, our study revealed that only 4.3% (1 Enterococcus faecium, 1 Lactobacillus brevis, 1 Lactobacillus pentosus, and 1 Lactobacillus plantarum) out of 93 lactic acid bacteria isolated from the traditional sourdoughs could meet all probiotic requirements against some gut conditions. 

GROWTH RATES AND FERMENTATION PATTERNS OF LACTIC ACID BACTERIA ASSOCIATED WITH THE SAUERKRAUT FERMENTATION1

1971 ◽  
Vol 34 (11) ◽  
pp. 521-525 ◽  
Author(s):  
J. R. Stamer ◽  
B. O. Stoyla ◽  
B. A. Dunckel
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Rates ◽  
Leuconostoc Mesenteroides ◽  
Lactobacillus Brevis ◽  
Sensitive Species ◽  
Ph Values ◽  
Generation Times ◽  
Effects Of Ph ◽  
Early Phases

The effects of pH values and NaCl concentrations on the growth rates of five species of lactic acid bacteria commonly associated with the sauerkraut fermentation were determined in filter-sterilized cabbage juice. Growth rates of all cultures, with the exception of Pediococcus cerevisiae, were retarded by addition of salt, lower pH, or interaction of both pH and salt. Based upon lag and generation times, P. cerevisiae was the culture most tolerant to the pH and salt concentration employed, whereas Streptococcus faecalis was the most sensitive species. Of the heterofermentative cultures, Lactobacillus brevis was less subject to growth inhibition than Leuconostoc mesenteroides. Under conditions simulating those found during the initial phases of the sauerkraut fermentation (2.25% salt, pH 6.2), L. mesenteroides displayed the shortest lag and generation times of all cultures examined. This rapid growth rate coupled with a marked accelerated death rate may explain, in part, the reason this species is both the first to dominate and the first to die during the early phases of the sauerkraut fermentation. Although cabbage juice previously fermented by L. mesenteroides appears to inhibit growth of P. cerevisiae, it had no apparent inhibitory or stimulatory effects on the other cultures.

Influence of Lactobacillus brevis 15 and Lactobacillus plantarum 13 on blood glucose and body weight in rats after high-fructose diet

2015 ◽  
Vol 6 (4) ◽  
pp. 505-512 ◽  
Author(s):  
M. Yakovlieva ◽  
T. Tacheva ◽  
S. Mihaylova ◽  
R. Tropcheva ◽  
K. Trifonova ◽  
...  
Keyword(s):  
Body Weight ◽  
Lactic Acid ◽  
Blood Glucose ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Brevis ◽  
Control Group ◽  
Standard Diet ◽  
Glucose Levels ◽  
Blood Glucose Levels

In recent years, many authors have investigated the possible antidiabetic effect of lactic acid bacteria. Lactobacillus species constitute a major part of the lactic acid bacteria group and have been found to exhibit beneficial effects on the development of diabetes and its complications. In the current study, we investigated the effects of newly characterised Bulgarian Lactobacillus strains, Lactobacillus brevis 15 and Lactobacillus plantarum 13, on blood glucose levels and body weight of rats fed a fructose-enriched diet. An experiment was conducted over a period of 8 weeks with 24 2-month-old Wistar rats randomly assigned to receive a standard diet (Con, control group), fructose-enriched diet (Fr group), standard diet with probiotics given twice a week (Pro group), and fructose-enriched diet with probiotics given twice a week (Pro+Fr group). At the end of the experimental period, a statistically significant increase in body weight was observed in all experimental groups (P<0.0001). The highest rise was seen in the fructose group (Fr, 169±19 g), followed by the Pro+Fr group (153±15 g), Pro group (149±13 g), and Con group (141±5 g). Moreover, the final blood glucose levels had risen significantly in the groups receiving fructose either without (Fr; P<0.0001) or with lactobacilli (Pro+Fr; P=0.002), while the rise was insignificant in the group of rats given probiotic supplementation only (Pro, P=0.071) and inexistent in the Con group (P=0.999). The highest elevation of blood glucose levels was observed in the Fr group (3.18 mmol/l), followed by the Pro+Fr group (2.00 mmol/l) whereas the Pro group showed the lowest levels (0.60 mmol/l). The results of our study suggest that the newly characterised Bulgarian Lactobacillus strains, L. brevis 15 and L. plantarum 13, could be considered as possible probiotics and might be able to prevent some metabolic disturbances.

The Inhibition of wine microorganisms by silver nanoparticles

10.5219/1604 ◽  
2021 ◽  
Vol 15 ◽  
pp. 995-1004
Author(s):  
Aleš Vavřiník ◽  
Kateřina Štůsková ◽  
Adrian Alumbro ◽  
Methusela Perrocha ◽  
Lenka Sochorová ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gluconobacter Oxydans ◽  
Lactobacillus Brevis ◽  
Inhibitory Effect ◽  
Silver Particles ◽  
Acetobacter Aceti ◽  
Inhibition Zones

The presented work aimed to study the inhibition using nanoparticles produced by the green synthesis in selected acetic acid and lactic acid bacteria, which are related to viticulture. The degree of ability to eliminate silver particles produced by green syntheses was determined using the plate method on Petri dishes. This is done using two different approaches - the method of direct application of the solution to the surface of the inoculated medium (determination of inhibition zones) and the method of application using nanoparticles to the inoculated medium. Gluconobacter oxydans (CCM 3618) and Acetobacter aceti (CCM 3620T) were studied from acet acetic bacteria. The lactic acid bacteria were Lactobacillus brevis (CCM 1815) and Pediococcus damnosus (CCM 2465). The application of silver nanoparticles was always in concentrations of 0, 0.0625, 0.125, 0.25, 0.5, and 1 g.L-1. All applied concentrations of silver nanoparticles showed an inhibitory effect on the monitored microorganisms. Silver particles could be used in wine technology for their antibacterial effects, mainly to inhibit microorganisms during vinification, as a substitute for sulfur dioxide.

scholarly journals Application of lactic acid bacteria for production of fermented beverages based on rice flour

2016 ◽  
Vol 33 (No. 5) ◽  
pp. 458-463 ◽  
Author(s):  
M. Magala ◽  
Z. Kohajdová ◽  
J. Karovičová ◽  
M. Greifová ◽  
J. Hojerová
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Bifidobacterium Longum ◽  
Lactobacillus Brevis ◽  
Rice Flour ◽  
Total Acidity ◽  
Cell Counts ◽  
Fermented Beverage ◽  
Sensory Parameters

We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04&ndash;5.17 to 3.74&ndash;4.35. At the same time, total acidity increased (1.28&ndash;2.59&nbsp;g/l) due to lactic acid (0.59&ndash;2.76 g/l) and acetic acid (0.11&ndash;0.30 g/l) production. Fermentation of rice beverages also caused a gradual decrease in glucose and fructose concentration. Lactic acid bacteria proliferated in the first phases of fermentation, and cell counts reached a maximum after 12 h. The highest growth rate (v<sub>LAB</sub> = 0.44 Log<sub>10</sub> CFU/ml/h) was observed in a sample with the culture of Lactobacillus brevis CCM 1815. Viscosity of beverages decreased significantly after 24&nbsp;h of fermentation. The highest values of sensory parameters were observed in a monoculture of Lactobacillus plantarum CCM 7039 and in a sample with a mixed culture of Lactobacillus plantarum CCM 7039 and Bifidobacterium longum CCM 4990.

scholarly journals GlnR Negatively Regulates Glutamate-Dependent Acid Resistance in Lactobacillus brevis

2020 ◽  
Vol 86 (7) ◽  
Author(s):  
Luchan Gong ◽  
Cong Ren ◽  
Yan Xu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Glutamate Decarboxylase ◽  
Wild Type Strain ◽  
Acid Resistance ◽  
Lactobacillus Brevis ◽  
Deletion Strain ◽  
Content Type ◽  
Gaba Production ◽  
Encoding Gene

ABSTRACT Lactic acid bacteria often encounter a variety of multiple stresses in their natural and industrial fermentation environments. The glutamate decarboxylase (GAD) system is one of the most important acid resistance systems in lactic acid bacteria. In this study, we demonstrated that GlnR, a nitrogen regulator in Gram-positive bacteria, directly modulated γ-aminobutyric acid (GABA) conversion from glutamate and was involved in glutamate-dependent acid resistance in Lactobacillus brevis. The glnR deletion strain (ΔglnR mutant) achieved a titer of 284.7 g/liter GABA, which is 9.8-fold higher than that of the wild-type strain. The cell survival of the glnR deletion strain was significantly higher than that of the wild-type strain under the condition of acid challenge and was positively correlated with initial glutamate concentration and GABA production. Quantitative reverse transcription-PCR assays demonstrated that GlnR inhibited the transcription of the glutamate decarboxylase-encoding gene (gadB), glutamate/GABA antiporter-encoding gene (gadC), glutamine synthetase-encoding gene (glnA), and specific transcriptional regulator-encoding gene (gadR) involved in gadCB operon regulation. Moreover, GABA production and glutamate-dependent acid resistance were absolutely abolished in the gadR glnR deletion strain. Electrophoretic mobility shift and DNase I footprinting assays revealed that GlnR directly bound to the 5′-untranslated regions of the gadR gene and gadCB operon, thus inhibiting their transcription. These results revealed a novel regulatory mechanism of GlnR on glutamate-dependent acid resistance in Lactobacillus. IMPORTANCE Free-living lactic acid bacteria often encounter acid stresses because of their organic acid-producing features. Several acid resistance mechanisms, such as the glutamate decarboxylase system, F1Fo-ATPase proton pump, and alkali production, are usually employed to relieve growth inhibition caused by acids. The glutamate decarboxylase system is vital for GAD-containing lactic acid bacteria to protect cells from DNA damage, enzyme inactivation, and product yield loss in acidic habitats. In this study, we found that a MerR-type regulator, GlnR, was involved in glutamate-dependent acid resistance by directly regulating the transcription of the gadR gene and gadCB operon, resulting in an inhibition of GABA conversion from glutamate in L. brevis. This study represents a novel mechanism for GlnR's regulation of glutamate-dependent acid resistance and also provides a simple and novel strategy to engineer Lactobacillus strains to elevate their acid resistance as well as GABA conversion from glutamate.

scholarly journals  Bacteriocin-producing lactic acid bacteria as a probiotic potential from Thai indigenous chickens

2012 ◽  
Vol 57 (No. 3) ◽  
pp. 137-149 ◽  
Author(s):  
H. Musikasang ◽  
N. Sohsomboon ◽  
A. Tani ◽  
S. Maneerat
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Inhibitory Activity ◽  
Proteolytic Enzymes ◽  
Penicillin G ◽  
Probiotic Properties ◽  
Indigenous Chickens ◽  
Probiotic Potential ◽  
Gastrointestinal Conditions ◽  
Acti Vity

Bacteriocin-producing lactic acid bacteria (LAB) were isolated and screened from the gastrointestinal tract (GIT) of Thai indigenous chickens. The bacteriocinogenic activities and the primary probiotic properties were determined. The bacteriocins produced by 14 strains of selected LAB displayed inhibitory activity against indicator strains after the supernatants were neutralized with NaOH in the following species: Lactobacillus sakei subsp. sakei JCM1157, Enterococcus faecalis VanB, Bacillus sp., and Listeria monocytogenes. The antagonistic acti-vity of selected LAB was inactivated or decreased after being treated with proteolytic enzymes (&alpha;-chymotrypsin and trypsin). CR5-1 strain exhibited the highest level of activity (5120 AU/ml) in the stationary phase against L. sakei subsp. sakei JCM1157 in MRS broth at 37&deg;C. The nine isolates of selected LAB were investigated for primary probiotic properties. The survival of the nine isolates was found to decrease approximately by 3 log CFU/ml after passing through the gastrointestinal conditions. All isolates exhibited protein digestion on agar plates but no isolates showed the ability to digest starch and lipid. Most of them showed high susceptibilities to some antibiotics (penicillin G, tetracycline and erythromycin). Thirteen LAB strains producing bacteriocin with strongly inhibitory activity were identified as Lactobacillus salivarius and only one strain was identified by 16S&nbsp;rDNA sequence analysis as Lactobacillus agilis. &nbsp; &nbsp;

scholarly journals Interaction of Aeromonas Strains with Lactic Acid Bacteria via Caco-2 Cells

2013 ◽  
Vol 80 (2) ◽  
pp. 681-686 ◽  
Author(s):  
E. Hatje ◽  
C. Neuman ◽  
M. Katouli
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Detrimental Effect ◽  
Vero Cells ◽  
Human Pathogens ◽  
Environmental Waters ◽  
Environmental Strain ◽  
Content Type ◽  
Aeromonas Veronii ◽  
Medical Importance

ABSTRACTThe genusAeromonasincludes some species that have now been identified as human pathogens of significant medical importance. We investigated the ability of 13 selectedAeromonasstrains belonging to nine species isolated from clinical cases (n= 5), environmental waters (n= 5), and fish (n= 3) to adhere to and translocate Caco-2 cells in the absence and presence of two lactic acid bacteria (LAB), i.e.,Lactobacillus acidophilusandBifidobacterium breve.Aeromonasisolates were also assessed for their cytotoxicity, the presence of virulence genes, and hemolysin production. Among the clinical isolates, one strain ofAeromonas veroniibiovar veronii and two strains ofAeromonas hydrophilacarried cytotoxin (act), heat-labile toxin (alt), hemolysin (hlyA), and aerolysin (aerA) genes, were cytotoxic to Vero cells, produced hemolysin, and showed higher adherence to Caco-2 cells. In contrast, this was seen in only one environmental strain, a strain ofA. veroniibiovar sobria. WhenAeromonasstrains were coinoculated with LAB onto Caco-2 cells, their level of adhesion was reduced. However, their rate of translocation in the presence of LAB increased and was significantly (P< 0.05) higher among fish strains. We suggest that either the interaction betweenAeromonasand LAB strains could have a detrimental effect on the Caco-2 cells, allowing theAeromonasto translocate more readily, or the presence of the LAB stimulated theAeromonasstrains to produce more toxins and/or increase their translocation rate.

scholarly journals Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses

2007 ◽  
Vol 73 (22) ◽  
pp. 7283-7290 ◽  
Author(s):  
S. Siragusa ◽  
M. De Angelis ◽  
R. Di Cagno ◽  
C. G. Rizzello ◽  
R. Coda ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Brevis ◽  
Amino Acid Sequences ◽  
Lactobacillus Delbrueckii ◽  
Aminobutyric Acid ◽  
Nucleotide Sequence Analysis ◽  
Rrna Gene ◽  
Gaba A ◽  
Health Promoting

ABSTRACT The concentrations of γ-aminobutyric acid (GABA) in 22 Italian cheese varieties that differ in several technological traits markedly varied from 0.26 to 391 mg kg−1. Presumptive lactic acid bacteria were isolated from each cheese variety (total of 440 isolates) and screened for the capacity to synthesize GABA. Only 61 isolates showed this activity and were identified by partial sequencing of the 16S rRNA gene. Twelve species were found. Lactobacillus paracasei PF6, Lactobacillus delbrueckii subsp. bulgaricus PR1, Lactococcus lactis PU1, Lactobacillus plantarum C48, and Lactobacillus brevis PM17 were the best GABA-producing strains during fermentation of reconstituted skimmed milk. Except for L. plantarum C48, all these strains were isolated from cheeses with the highest concentrations of GABA. A core fragment of glutamate decarboxylase (GAD) DNA was isolated from L. paracasei PF6, L. delbrueckii subsp. bulgaricus PR1, L. lactis PU1, and L. plantarum C48 by using primers based on two highly conserved regions of GAD. A PCR product of ca. 540 bp was found for all the strains. The amino acid sequences deduced from nucleotide sequence analysis showed 98, 99, 90, and 85% identity to GadB of L. plantarum WCFS1 for L. paracasei PF6, L. delbrueckii subsp. bulgaricus PR1, L. lactis PU1, and L. plantarum C48, respectively. Except for L. lactis PU1, the three lactobacillus strains survived and synthesized GABA under simulated gastrointestinal conditions. The findings of this study provide a potential basis for exploiting selected cheese-related lactobacilli to develop health-promoting dairy products enriched in GABA.

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