Potential probiotic lactic acid bacteria
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Lactic acid bacteria have been advocated as probiotics to replace antibiotic growth promoters, improve growth performance, and reduce cost production in swine farming. The aim of this study is to identify and evaluate the probiotic traits of strain LCN13 isolated from traditionally fermented feed for swine.
10p vicaptainmarvel 21-04-2023 4 2 Download
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Salmonellosis is one of the most important food-borne zoonotic disease affecting both animals and humans. The objective of the present study was to identify gastrointestinal (GI) lactic acid bacteria (LAB) of canineorigin from Salmonella-negative dogs’ faeces able to inhibit monophasic Salmonella Typhimurium previously isolated from dogs’ faeces, in order to be used as a potential probiotic in pet nutrition.
12p vidarwin 22-02-2022 13 1 Download
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The LAB isolates were screened for antimicrobial activity. Out of 142 isolates only 68 isolates exhibited antimicrobial activity. Among these isolates, nine showed wide spectrum antimicrobial activity as well as good bile salt, acid and phenol tolerance.
11p schindler 30-12-2021 7 0 Download
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Bacteria strains isolated from plant leaves of papaya, cassava, sugarcane, yam, and taro, were investigated for their potential probiotic properties. Four isolates from food crop plant leaves were identified as Lactobacillus plantarum, Enterococcus faecalis, Lactobacillus paraplantarum, and Weissella paramesenteroides by sequence of 16S rDNA.
8p schindler 30-12-2021 11 0 Download
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Lactobacillus fermentum, a member of the lactic acid bacteria complex, has recently garnered increased attention due to documented antagonistic properties and interest in assessing the probiotic potential of select strains that may provide human health benefits.
13p vijeeni2711 24-07-2021 5 0 Download
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Probiotics have been extensively studied and explored commercially in many different products in the world. Looking to the demand and health prospects extensive screening for Lactic Acid Bacteria (LAB) with probiotic potentials was investigated. Total 57 bacterial isolates were collected from the 32 samples. Out of which, 33 LAB isolates were confirmed on the basis of morphological and preliminary biochemical characterization. On the basis of probiotic traits such as low pH and high bile salt tolerance, 8 LAB isolates with probiotic potentials were selected.
7p caygaocaolon8 07-11-2020 13 2 Download
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The aim of the present study was to access probiotic attributes such as antimicrobial activity, acid and bile tolerance, auto aggregation capacity, hydrophobicity assay and antibiotic susceptibility of two screened potential lactic acid bacterial strains from a novel traditional fermented product (viz. Luske, prepared using fermented lassi) Solan District of Himachal Pradesh. Six isolates were isolated from the traditional fermented foods of a Trans Himalayan state of India and were subjected to biochemical characterization.
10p nguaconbaynhay8 13-10-2020 12 2 Download
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As many as 25 lactic acid bacterial strains were isolated from various sources. These isolates were investigated for their tolerance to low pH (3.0, 4.0 and 5.0) and different bile concentrations (0.3 %, 0.4 %, 0.75 % and 1.0 %). Among 25 isolates, strain 42, 45 and 48 showed very high tolerance to acidic pH and the same isolates also tolerated high level of bile salt concentration up to 1.0 per cent.
6p nguaconbaynhay8 13-10-2020 23 1 Download
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Tungrymbai is one of the most popular and ethnic fermented food of Garo and Khasi tribes of Meghalaya region, produced by fermentation of soya beans by heterogeneous Lactic Acid Bacteria. To assess the nature of microbes and their source during spontaneous fermentation is generally studied to explore the microbial diversity of this particular food.
10p nguaconbaynhay6 24-06-2020 29 1 Download
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The present study aims at isolation and characterization of Lactobacillus species from Makdoos a locally stuffed and fermented vegetables and to characterize some selected isolates for their probiotic potential. Sixteen isolated Lactobacillus strains (7 Lactobacillus plantarum 1, 3 Lactobacillus pentosus, 1 Lactobacillus brevis 1, 1 Lactobacillus brevis 3, 1 Lactobacillus rhamnosus,1 Lactobacillus salivarius and two were not fully assigned to a species were chosen for further testing.
14p nguaconbaynhay6 24-06-2020 24 0 Download
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Probiotics are a group of microorganisms that when administered in adequate amounts, confer a health benefit on the host. They build up health effects by number of ways viz. improving immune function, enhancing proper digestion, fighting against pathogens etc. Various species are proved to possess probiotic properties. Most important is that the selected probiotic strain must be able to survive in human gut, as the gut offers a difficult environment. In the present study, lactic acid bacteria was isolated from curd and its probiotic potentials were evaluated.
8p nguaconbaynhay6 23-06-2020 23 1 Download
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This study aimed to assess the antibiotic susceptibility of Lactobacillus strains of goat milk origin. Lactobacilli are generally recognized as safe, but can act as reservoir for genes carrying antibiotic resistance traits; which can further spread to commensal, food spoilage or pathogenic organisms. Lactic acid bacteria (LAB) strains coming from animal sources had significant interaction with antibiotics. Goat milk, being second to cow milk in production and due to its close resemblance to human milk composition, is among favorable source for isolating potential probiotic LAB strains.
9p trinhthamhodang4 22-03-2020 12 0 Download
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The useful effects of foods with added live microbes on human health are being increasingly promoted by health professionals. The major probiotic beverage available in the markets today, are milk-based products; usually in the form of fermented milk. However, with an increase in the consumer vegetarianism and demand for cholesterol free probiotics, there is also a demand for the non-dairy based probiotic beverage.
15p chauchaungayxua3 07-02-2020 26 2 Download
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The study was carried out with the objective of evaluating the antimicrobial susceptibility profile and antagonist activity of lactic acid bacteria of the genus Streptococcus and Enterococcus isolated from artisanal coalho cheese produced in the Sertão region of the State of Paraíba. 29 strains were analyzed, distributed among: E. faecium, E. faecalis, E. durans, E. casseliflavus and S. infantarius subsp. infantarius.
11p nguathienthan2 26-12-2019 9 0 Download
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The present study explored the traditional Indian fermented food samples for potential probiotic strains with superior probiotic properties to that of commercially available strain. A total of 102 food samples were collected aseptically and 200 isolates were purified using MRS media. 132 were identified as Gram-positive bacteria and 43 were identified as yeast cultures. On the basis of morphological and biochemical properties, 120 isolates were provisionally identified as Lactobacillus spp.
10p kequaidan2 11-12-2019 26 1 Download
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Abstract This study was conducted in order to evaluate the probiotic properties of lactic acid bacteria (LAB) isolated from intestinal tract of broilers and Thai indigenous chickens. The major properties, including the gastric juice and bile salts tolerance, starch, protein and lipid digesting capabilities, and the inhibition on certain pathogenic bacteria were investigated. Three-hundred and twenty-two and 226 LAB strains were isolated from ten broilers and eight Thai indigenous chickens, respectively....
9p ngovanquang12c3 18-12-2010 140 37 Download