Probiotic potential of lactic acid bacteria isolated from food samples: an in vitro study

2013 ◽  
Author(s):  
Ram Kumar Pundir
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
In Vitro Study ◽  
Food Samples ◽  
Vitro Study ◽  
Probiotic Potential

scholarly journals In Vitro Study of Potentially Probiotic lactic Acid Bacteria Strains Isolated From Traditional Dairy Products

2014 ◽  
Vol 7 (6) ◽  
Author(s):  
Hooshang Niazi Amraii ◽  
Hamid Abtahi ◽  
Parvaneh Jafari ◽  
Hamid Reza Mohajerani ◽  
Mohammad Reza Fakhroleslam ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
In Vitro Study ◽  
Vitro Study ◽  
Probiotic Lactic Acid Bacteria ◽  
Traditional Dairy Products

In vitro study on electrospun lecithin-based poly (L-lactic acid) scaffolds and their biocompatibility

2020 ◽  
Vol 31 (17) ◽  
pp. 2285-2298
Author(s):  
Zhonghua Xu ◽  
Peng Liu ◽  
Hongyin Li ◽  
Mingkui Zhang ◽  
Qingyu Wu
Keyword(s):  
Lactic Acid ◽  
In Vitro Study ◽  
Vitro Study

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 Lactic Acid Polymers as Biodegradable Carriers of Fluoroquinolones: An In Vitro Study

1999 ◽  
Vol 43 (3) ◽  
pp. 714-716 ◽  
Author(s):  
Kyriaki Kanellakopoulou ◽  
Maria Kolia ◽  
Antonios Anastassiadis ◽  
Themistoklis Korakis ◽  
Evangelos J. Giamarellos-Bourboulis ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Lactic Acid ◽  
Biodegradable Polymer ◽  
Chronic Osteomyelitis ◽  
In Vitro Study ◽  
Vitro Study ◽  
Bone Infections

ABSTRACT A biodegradable polymer of dl-dilactide that facilitates release of ciprofloxacin or pefloxacin at levels exceeding MICs for the causative microorganisms of chronic osteomyelitis is described. Duration and peak of release were found to depend on the molecular weight of the polymer. Its characteristics make it promising for treating chronic bone infections.

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