Evaluation of the probiotic potential of yeasts isolated from Indian fermented food items

2021 ◽  
Vol 16 (10) ◽  
pp. 33-42
Author(s):  
Sunita Aggarwal ◽  
Aparajita Sen ◽  
Aayushi Rastogi ◽  
Arti Nigam
Keyword(s):  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Fermented Food ◽  
Fermented Foods ◽  
Human Gut ◽  
Probiotic Potential ◽  
Yeast Strains ◽  
Acidic Conditions ◽  
Pathogenic Microbes ◽  
Traditional Fermented Foods

Probiotics are living microbes that are beneficial to humans. They replenish the human gut microflora after antibiotic usage and also help to fight off pathogenic microbes. Probiotics can be either natural such as curd, or synthesized, such as the Japanese drink Yakult. Most fermented Indian foods contain probiotic microorganisms, however, their properties are not well studied. In this study, different microbial isolates (8 Lactic acid bacteria and 6 yeasts) were isolated from four traditional fermented foods commonly consumed in India. Six yeast isolates were screened for different probiotic attributes. Three yeast strains were found to tolerate highly acidic conditions and bile salt concentrations of 5% and 10%. They were able to grow at 37oC and also showed cell surface-hydrophobicity and auto-aggregation ability. Two of these isolates showed production of proteases but none of them produced amylase. These isolates were also found to be resistant to ampicillin and amoxicillin. These isolates appeared to be potential probiotic candidates and need to be investigated further.

scholarly journals Molecular identification of native lactic acid bacteria isolated from curd samples with probiotic potential

2019 ◽  
Vol 9 (6) ◽  
pp. 4591-4597
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Biochemical Study ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Fermented Foods ◽  
Bacterial Strains ◽  
Probiotic Potential ◽  
Acid And Bile Tolerance

Fermented foods are high in nutrient content than any other category of foods due to the presence of live microorganisms called probiotics. Its application in manufacturing of dairy foods and role in different types of disease prevention ranks it as the most exuberant. The aim of the present study was to isolate and identify lactic acid bacteria from native curd samples collected from dairy farms of Odisha state of India and explore its probiotic potential. Three morphologically distinct bacterial strains were isolated using MRS agar plates. The biochemical study confirmed that all the isolates were gram-positive. The molecular approaches were used to analyze the taxonomical diversity of isolates. 16 S rRNA sequencing was carried out and the bacterial isolates were taxonomically classified as Lactobacillus sp., Lactobacillus plantarum, Lactobacillus casei with NCBI Gene bank accession number [MG573071], [MG573072] and [MG573073] respectively. Further, the isolated bacterial strains were screened for their acid and bile tolerance competence as a principal criterion for probiotic. Among the isolates Lactobacillus casei (MG573073) was found to be highly tolerant of low pH and bile salts, posed strongest cell surface hydrophobicity of 75%. However, the maximum zone of inhibition was observed against Amoxilline/clavunic acid 44mm. The cell growth was found higher in presence of 2% inulin with cell viability 9.11 log 10 CFU/ml. In conclusion, based on the obtained results, Lactobacillus casei can act as a suitable probiotic candidate.

scholarly journals Probiotic potential and safety characterization of Enterococcus hirae G24 isolated from indigenous raw goat milk

2020 ◽  
pp. 218-226
Author(s):  
Kamni Rajput ◽  
Ramesh Chandra Dubey
Keyword(s):  
Cell Surface ◽  
Pathogenic Bacteria ◽  
Cell Surface Hydrophobicity ◽  
Raw Milk ◽  
Surface Hydrophobicity ◽  
Rrna Gene ◽  
Enterococcus Hirae ◽  
Bacterial Cultures ◽  
Probiotic Potential

In this paper, an investigation on lactic acid bacterial isolates from ethnic goat raw milk samples were examined for their probiotic potential and safety parameters. For this purpose, isolated bacterial cultures were screened based on certain parameters viz., sugar fermentation, tolerance to temperature, salt, low pH, bile salts, and phenol resistance. After that, these bacterial cultures were more estimated in vitro for auto-aggregation, cell surface hydrophobicity, response to simulated stomach duodenum channel, antibiotic resistance, and antimicrobial activity. Besides, probiotic traits show the absence of gelatinase and hemolytic activity supports its safety. The isolate G24 showed good viability at different pH, bile concentration, phenol resistance and response to simulated stomach duodenum passage but it did not show gelatinase and hemolytic activities. Isolate G24 was susceptible to amikacin, carbenicillin, kanamycin, ciprofloxacin, co-trimazine, nitrofurantoin, streptomycin, and tetracycline. Isolate G24 also exhibited antimicrobial action against five common pathogenic bacteria, such as Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Listeria monocytogens, and Salmonella typhimurium. It displayed the maximum auto-aggregation, cell surface hydrophobicity to different hydrocarbons. Following molecular characterization the isolate G24 was identified as Enterococcus hirae with 16S rRNA gene sequencing and phylogeny. E. hirae G24 bears the excellent properties of probiotics.

scholarly journals Does Consumption of Fermented Foods Modify the Human Gut Microbiota?

2020 ◽  
Vol 150 (7) ◽  
pp. 1680-1692 ◽  
Author(s):  
Leah T Stiemsma ◽  
Reine E Nakamura ◽  
Jennifer G Nguyen ◽  
Karin B Michels
Keyword(s):  
Gut Microbiota ◽  
Human Health ◽  
Food Consumption ◽  
Intervention Studies ◽  
Fermented Food ◽  
Fermented Foods ◽  
Human Intervention ◽  
Human Gut ◽  
Gut Dysbiosis ◽  
Human Gut Microbiota

ABSTRACT The human microbiota is a key contributor to many aspects of human health and its composition is largely influenced by diet. There is a growing body of scientific evidence to suggest that gut dysbiosis (microbial imbalance of the intestine) is associated with inflammatory and immune-mediated diseases (e.g., inflammatory bowel disease and asthma). Regular consumption of fermented foods (e.g., kimchi, kefir, etc.) may represent a potential avenue to counter the proinflammatory effects of gut dysbiosis. However, an assessment of the available literature in this research area is lacking. Here we provide a critical review of current human intervention studies that analyzed the effect of fermented foods on the composition and/or function of the human gut microbiota. A total of 19 human intervention studies were identified that met this search criteria. In this review, we discuss evidence that consumption of fermented foods may modify the gut microbiota in humans. Further, there is cursory evidence to suggest that gut microbiota compositional changes mediate associations between fermented food consumption and human health outcomes. Although promising, there remains considerable heterogeneity in the human populations targeted in the intervention studies we identified. Larger longitudinal feeding studies with longer follow-up are necessary to confirm and enhance the current data. Further, future studies should consider analyzing microbiota function as a means to elucidate the mechanism linking fermented food consumption with human health. This review highlights methodologic considerations for intervention trials, emphasizing an expanse of research opportunities related to fermented food consumption in humans.

scholarly journals Inhibitory Effect ofBacillus velezensison Biofilm Formation byStreptococcus mutans

2018 ◽  
Author(s):  
Yesol Yoo ◽  
Dong-Ho Seo ◽  
Hyunjin Lee ◽  
Young-Do Nam ◽  
Myung-Ji Seo
Keyword(s):  
Dental Caries ◽  
Streptococcus Mutans ◽  
Biofilm Formation ◽  
Culture Medium ◽  
Focal Point ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Inhibitory Effect ◽  
Fermented Foods ◽  
Bacillus Velezensis

ABSTRACTStreptococcus mutansplays a key role in the development of dental caries and promotes the formation of oral biofilm produced by glucosyltransferases (GTFs).Bacillus velezensisK68 was isolated from traditional fermented foods and inhibits biofilm formation mediated byS. mutans. Gene amplification results demonstrated thatB. velezensisK68 contained genes for the biosynthesis of 1-deoxynojirimycin (1-DNJ), a known GTF expression inhibitor. The presence of the GabT1, Yktc1, and GutB1 genes required for 1-DNJ synthesis inB. velezensisK68 was confirmed. Supernatant fromB. velezensisK68 culture medium inhibited biofilm formation by 84% whenS. mutanswas cultured for 48 h, and inhibited it maximally when 1% glucose was added to theS. mutansculture medium as a GTF substrate. In addition, supernatant fromB. velezensisK68 medium containing 3 ppb 1- DNJ decreasedS. mutanscell surface hydrophobicity by 79.0 ± 0.8% compared with that of untreated control. The supernatant containing 1-DNJ decreasedS. mutansadherence by 99.97% and 98.83% under sugar-dependent and sugar-independent conditions, respectively.S. mutanstreated with the supernatant exhibited significantly reduced expression of the essential GTF genesgtfB,gtfC,andgtfDcompared to that in the untreated group. Thus,B. velezensisinhibits the biofilm formation, adhesion, and GTF gene expression ofS. mutansthrough 1- DNJ production.IMPORTANCEDental caries is among the most common infectious diseases worldwide, and its development is closely associated with physiological factors of bacteria, such as the biofilm formation and glucosyltransferase production ofStreptococcus mutans.Biofilms are difficult to remove once they have formed due to the exopolysaccharide matrix produced by the microorganisms residing in them; thus, inhibiting biofilm formation is a current focal point of research into prevention of dental caries. This study describes the inhibitory properties ofBacillus velezensisK68, an organism isolated from traditional Korean fermented foods, against biofilm formation byS. mutans. Herein, we show thatB. velezensisinhibits the biofilm formation, adherence to surfaces, and glucosyltransferase production ofS. mutans.

scholarly journals Fermented Seeds (“Zgougou”) from Aleppo Pine as a Novel Source of Potentially Probiotic Lactic Acid Bacteria

2019 ◽  
Vol 7 (12) ◽  
pp. 709 ◽  
Author(s):  
Jihen Missaoui ◽  
Dalila Saidane ◽  
Ridha Mzoughi ◽  
Fabio Minervini
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Activities ◽  
Fermented Food ◽  
Aleppo Pine ◽  
Fermented Foods ◽  
Probiotic Potential ◽  
Probiotic Lactic Acid Bacteria ◽  
Gastrointestinal Enzymes

Microorganisms inhabiting fermented foods represent the main link between the consumption of this food and human health. Although some fermented food is a reservoir of potentially probiotic microorganisms, several foods are still unexplored. This study aimed at characterizing the probiotic potential of lactic acid bacteria isolated from zgougou, a fermented matrix consisting of a watery mixture of Aleppo pine′s seeds. In vitro methods were used to characterize the safety, survival ability in typical conditions of the gastrointestinal tract, and adherence capacity to surfaces, antimicrobial, and antioxidant activities. Strains belonged to the Lactobacillus plantarum group and Enterococcus faecalis showed no DNase, hemolytic, and gelatinase activities. In addition, their susceptibility to most of the tested antibiotics, satisfied some of the safety prerequisites for their potential use as probiotics. All the strains tolerated low pH, gastrointestinal enzymes, and bile salts. They displayed a good antibacterial activity and antibiofilm formation against 10 reference bacterial pathogens, especially when used as a cell-free supernatant. Furthermore, the lactic acid bacteria (LAB) strains inhibited the growth of Aspergillus flavus and Aspergillus carbonarius. Finally, they had good antioxidant activity, although depending on the strain. Overall, the results of this work highlight that zgougou represents an important reservoir of potentially probiotic LAB. Obviously, future studies should be addressed to confirm the health benefits of the LAB strains.

scholarly journals Polyphasic Study of the Spatial Distribution of Microorganisms in Mexican Pozol, a Fermented Maize Dough, Demonstrates the Need for Cultivation-Independent Methods To Investigate Traditional Fermentations

1999 ◽  
Vol 65 (12) ◽  
pp. 5464-5473 ◽  
Author(s):  
Frédéric Ampe ◽  
Nabil ben Omar ◽  
Claire Moizan ◽  
Carmen Wacher ◽  
Jean-Pierre Guyot
Keyword(s):  
Lactic Acid ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Fermented Food ◽  
Fermented Foods ◽  
Product Analysis ◽  
Culture Independent ◽  
Gradient Gel Electrophoresis ◽  
Traditional Fermented Foods

ABSTRACT The distribution of microorganisms in pozol balls, a fermented maize dough, was investigated by a polyphasic approach in which we used both culture-dependent and culture-independent methods, including microbial enumeration, fermentation product analysis, quantification of microbial taxa with 16S rRNA-targeted oligonucleotide probes, determination of microbial fingerprints by denaturing gradient gel electrophoresis (DGGE), and 16S ribosomal DNA gene sequencing. Our results demonstrate that DGGE fingerprinting and rRNA quantification should allow workers to precisely and rapidly characterize the microbial assemblage in a spontaneous lactic acid fermented food. Lactic acid bacteria (LAB) accounted for 90 to 97% of the total active microflora; no streptococci were isolated, although members of the genus Streptococcus accounted for 25 to 50% of the microflora. Lactobacillus plantarum and Lactobacillus fermentum, together with members of the generaLeuconostoc and Weissella, were the other dominant organisms. The overall activity was more important at the periphery of a ball, where eucaryotes, enterobacteria, and bacterial exopolysacharide producers developed. Our results also showed that the metabolism of heterofermentative LAB was influenced in situ by the distribution of the LAB in the pozol ball, whereas homolactic fermentation was controlled primarily by sugar limitation. We propose that starch is first degraded by amylases from LAB and that the resulting sugars, together with the lactate produced, allow a secondary flora to develop in the presence of oxygen. Our results strongly suggest that cultivation-independent methods should be used to study traditional fermented foods.

scholarly journals Contribution of traditional fermented foods to food systems transformation: value addition and inclusive entrepreneurship

Food Security ◽  
2021 ◽  
Author(s):  
Valentina C Materia ◽  
Anita R Linnemann ◽  
Eddy J Smid ◽  
Sijmen E Schoustra
Keyword(s):  
Food Systems ◽  
Raw Materials ◽  
Processing Technique ◽  
Fermented Food ◽  
Small Scale ◽  
Fermented Foods ◽  
Household Level ◽  
Policy Interventions ◽  
Systems Transformation ◽  
Traditional Fermented Foods

AbstractTo date, many efforts to eradicate hunger include increasing agricultural production, processing of raw materials and supplementation, and fortification of foods. Locally produced foods represent a significant part of Food Systems as they contribute to tackling hunger and malnutrition. However, few studies have investigated the processing of traditional fermented foods at household level as a means to improve nutrition and triggering inclusive entrepreneurship, two crucial dimensions Food Systems build on. Fermentation is an ancient processing technique that relies on transformation of raw materials by microbial activity and is mainly undertaken by women. This paper posits that upscaling small scale fermented food processing activities while enhancing functional food properties and fostering women entrepreneurship contributes to prevention of food losses, promotion of nutrition and health, and entrepreneurial opportunities for current processors. This is key for effective policy interventions to foster food security in challenging contexts.⨪.

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 probiotic potential of lactic acid bacteria from swine feces for feed additive composition

2021 ◽  
Vol 204 (1) ◽  
Author(s):  
Katarzyna Marchwińska ◽  
Daniela Gwiazdowska
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Resistance ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Feed Additive ◽  
Rrna Gene ◽  
Probiotic Properties ◽  
Probiotic Potential ◽  
High Viability

AbstractAnimal microbiota is becoming an object of interest as a source of beneficial bacteria for commercial use. Moreover, the escalating problem of bacterial resistance to antibiotics is threatening animals and humans; therefore, in the last decade intensive search for alternative antimicrobials has been observed. In this study, lactic acid bacteria (LAB) were isolated from suckling and weaned pigs feces (376) and characterized to determine their functional properties and usability as pigs additives. Selection of the most promising LAB was made after each stage of research. Isolates were tested for their antimicrobial activity (376) and susceptibility to antibiotics (71). Selected LAB isolates (41) were tested for the production of organic acids, enzymatic activity, cell surface hydrophobicity and survival in gastrointestinal tract. Isolates selected for feed additive (5) were identified by MALDI-TOF mass spectrometry and partial sequence analysis of 16S rRNA gene, represented by Lentilactobacillus, Lacticaseibacillus (both previously classified as Lactobacillus) and Pediococcus genus. Feed additive prototype demonstrated high viability after lyophilization and during storage at 4 °C and − 20 °C for 30 days. Finally, feed additive was tested for survival in simulated alimentary tract of pigs, showing viability at the sufficient level to colonize the host. Studies are focused on obtaining beneficial strains of LAB with probiotic properties for pigs feed additive.

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