Probiotic bacteria isolated
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Part 2 book "Aquaculture microbiology" includes content: Characterization of probiotic properties of isolated bacteria; antibacterial activity of probiotic bacteria from aquaculture; preparation of marine algal (seaweed) extracts and quantification of phytocompounds; treating bacterial infections in fishes and shrimps using seaweed extracts; preparation and treatment of seaweed encapsulated pellet feed in fisheries aquaculture; treatment using seaweeds in fishes and shrimp by in vivo method;... and other contents.
100p muasambanhan07 20-02-2024 0 0 Download
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Part 2 book "Probiotic in animals" includes content: Use of yeast probiotics in ruminants - effects and mechanisms of action on rumen ph, fibre degradation, and microbiota according to the diet; dairy propionibacteria - less conventional probiotics to improve the human and animal health; variations on the efficacy of probiotics in poultry; bacteria with probiotic capabilities isolated from the digestive tract of the ornamental fish pterophyllum scalare.
156p muasambanhan02 18-12-2023 7 3 Download
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In this study, we evaluated whether bacteria can utilize the prebiotic present in soybean meal and determine the prebiotic index and activity score of the soybean meal by the newly isolated probiotic, Bacillus velezensis BS. The effect of soybean meal-containing medium on the growth, digestive enzyme secretion, and pathogenic resistance of the B. velezensis BS were also examined.
11p vimulcahy 18-09-2023 4 3 Download
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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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This research was performed to spotlight on the nutritional value evaluation as well as isolation and probiotic characterization of lactic acid bacteria (LAB) isolated from native food "Souro" belonging to Iran.
6p mudbound 10-12-2021 5 0 Download
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Many bacteria are able to produce lactic acid as their end metabolic product during fermentation is known as lactic acid bacteria (LAB). During their metabolism they also produce certain nutraceutical molecules which have many health benefits. This paper present study aims to isolate LAB from fermented food and their application as probiotic in curd preparation.
8p cothumenhmong9 04-01-2021 10 2 Download
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This study is first isolated and identified the Bifidobacterium infantis which present in an infant intestinal tract in Vietnam. The study is the first step of the characterization of these probiotic bacteria.
8p kethamoi9 01-12-2020 15 2 Download
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Probiotic bacteria can be used as a therapeutic strategy to ameliorate human diseases. This has led to the increase in the use of probiotics as functional foods. Lactic acid bacteria are one of the major strains to be used as probiotics. Therefore, the present study was aimed at isolating, identifying and characterizing lactobacilli from fermented food sources viz. curd and idli batter in terms of their suitability as probiotics as well as antibiotic sensitivity.
7p caygaocaolon8 07-11-2020 20 2 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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The microorganisms most commonly used as probiotics are lactic acid bacteria, especially those of the genus Lactobacillus. In the present study, Lactobacillus acidophilus were isolated from two different pooled samples homemade curd and commercial curd, were characterized for their antiproliferative activity.
16p caygaocaolon6 30-07-2020 11 2 Download
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Lactic acid bacteria were isolated from the curd and pickle samples. The morphological and biochemical characteristics and sugar fermentation pattern were employed to identify lactic acid bacteria. The isolates from both curd and pickle were identified as rods/bacilli. Both the isolates were Gram positive, nonmotile, catalase negative and exhibited negative pattern of citrate utilization, H2S formation, indole production, oxidase test, urease activity, NH3 production from arginine and VP reaction.
8p trinhthamhodang6 09-07-2020 15 1 Download
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Linseed is one of the most important crops and it has exceptionally high content of AlphaLinolenic acid, dietary fiber, high quality protein, phytoestrogens and minerals especially phosphorus, magnesium and calcium. To increase the uptake of linseed, value addition is attempted. Standardization of protocol was carried out based on pH, titrable acidity and sensory characteristics for the parameters - seed processing technique, substrate, sugar, inoculum, honey concentrations, incubation temperature and fermentation duration using Lactobacillus acidophilus and Saccharomyces ellipsoideus.
11p chauchaungayxua6 26-06-2020 24 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