Lactobacillus Plantarum Research Articles

Antibacterial activity of lactic acid bacteria isolated from traditionally fermented food against food pathogen

Aim: To evaluate the antibacterial activity of lactic acid bacteria against selected food pathogens (Escherichia coli and Staphylococcus aureus). Method: A total of twenty (20) traditionally fermented food samples were purchased from a market in Owerri metropolis. Isolation and identification of lactic acid bacteria (LAB) were conducted using standard microbiological techniques. LAB was identified using standard morphological and biochemical tests. They were tested against food pathogens using the Agar well diffusion method. Results: The isolated lactic acid bacteria include Lactobacillus fermentum, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum and were label as SP1, SP2, SP3, and SP4 respectively. The isolated LAB species had a considerable inhibitory effect on food borne pathogens. Cell free supernatant of four species were tested for antagonistic activity at 24hrs and 48hrs incubation time. Cell free supernatant from 48hrs broth of SP1 showed the highest zone of inhibition on Escherichia coli (28mm) while the cell free supernatant from 24hrs broth of SP4 showed the lowest zone of inhibition on Staphylococcus aureus (13 mm). Conclusion: The antimicrobial activity increases with time. LAB demonstrated high antimicrobial properties against food borne pathogens. This potential can be employed as starters in food industry to inhibit food spoilage microbes and contaminants.

The Physicochemical Properties and Structure of Mung Bean Starch Fermented by Lactobacillus plantarum

Understanding the relationship between gel formation and the hierarchical structure of mung bean starch fermented by Lactobacillus plantarum has potential value for its green modification and quality improvement. The variations in characteristics, including gelation characteristics, starch chain, and the molecular order degree of mung bean starch fermented by different L. plantarum, were compared. The results show that in the gelation process, starch began to disintegrate at 65 °C, indicating a critical temperature for structural changes. Compared with the control group, although the effects of different L. plantarum sources on mung bean starch varied, notable improvements were observed in water absorption across all groups of fermented starch, along with reduced free water-soluble substances and enhanced anti-expansion ability. This led to the easier formation of gels with higher viscosity, primarily attributed to decreased crystallinity, increased short-chain amylopectin tendency, an elevated amylose content, and enhanced short-range order when microorganisms acted on the crystallization zone. In conclusion, although L. plantarum came from different sources, its action mode on mung bean starch was similar, which could enhance the gel structure.

Fermented Palm Kernel Cake Improves the Rumen Microbiota and Metabolome of Beef Cattle

In this study, we utilised palm kernel cake as a substrate and fermented it with a composite of bacteria (Pediococcus pentosaceus CGMCC No. 27203 and Lactobacillus plantarum CGMCC No. 27202) and enzymes. We conducted a trial with twenty-four cattle, randomly divided into two groups of twelve cattle each. The control group (CON) was fed the standard farm diet, whereas the treatment group (PKC) received a diet with 3% of soyabean replaced by fermented palm kernel cake. The trial lasted for six weeks. The results showed no significant differences in growth performance between the PKC and CON groups. The abundance of Firmicutes, Bacteroidetes, Proteobacteria, and Spirochaetes was significantly higher in the PKC group than in the CON group. At the genus level, the abundances of Anaeroplasma, norank_f__Bacteroidales_UCG-001, norank_f__Absconditabacteriales_SR1, norank_f__p-251-o5, Prevotellaceae_NK3B31_group, Prevotellaceae_UCG-001, Prevotellaceae_UCG-004, and Treponema significantly increased in the PKC group. Lipid digestion and absorption pathways were significantly enriched in the PKC group. The results indicate that adding fermented palm kernel cake to the diet can increase the abundance of Bacteroidetes and Fibrobacteres in the rumen of beef cattle, enhancing the ability of the PKC group to degrade protein, carbohydrates, and fibrous materials in the feed, thereby improving the feed utilisation efficiency in beef cattle. Adding fermented palm kernel cake to the diet improved carbohydrate metabolism, metabolism of cofactors and vitamins, and nucleotide metabolism. Correlation analysis between the rumen microbiota and metabolic pathways showed that Prevotellaceae_UCG-001 and Prevotellaceae_UCG-003 were positively correlated with amino acid metabolism, Rikenellaceae_RC9_gut_group and Succiniclasticum were positively correlated with metabolism of cofactors and vitamins, and Prevotella and Ruminococcus were positively correlated with nucleotide metabolism. These findings elucidate the differences in rumen microbiota when fermented palm kernel cake is added to the diet, providing a theoretical basis for the application of fermented palm kernel cake in the diet of beef cattle.

High-Density Fermentation of Lactobacillus plantarum P6: Enhancing Cell Viability via Sodium Alginate Enrichment

Lactobacillus plantarum exhibits a wide range of beneficial physiological functions, including maintaining intestinal microbiota balance, reducing serum cholesterol, and promoting digestive health. According to the specific nutrient requirements of Lactobacillus plantarum P6, we investigated the effects of various carbon sources, nitrogen sources, trace elements, growth-promoting substances, as well as the initial pH and inoculum size on the growth of Lactobacillus plantarum P6 under fermentation conditions. The optimal growth conditions for Lactobacillus plantarum P6 were identified to facilitate high-density fermentation in small-scale fermenter production, achieving a cell concentration of 1.03 × 1011 CFU/mL. This resulted in a 2.5-fold increase in bacterial wet weight, and fermentation time was reduced to 12 h when utilizing a specific medium enriched with 0.2% sodium alginate. It is hypothesized that sodium alginate forms a protective film around the bacterial cells, promoting cell aggregation and enhancing self-coalescence, potentially triggering a bacterial community effect. These results provide a basis for the industrial-scale high-density cultivation of Lactobacillus plantarum, offering potential for enhanced biotechnological applications.

Consumption of a Probiotic Blend with Vitamin D Improves Immunity, Redox, and Inflammatory State, Decreasing the Rate of Aging—A Pilot Study

There is evidence of the effect of probiotic intake on the immune system. However, the effect probiotics may have on the rate of aging is unknown. The aim of this study is to determine the effect of a probiotic blend on immunity, redox state, inflammation, and the rate of aging or biological age. A group of 10 men and 14 women took, daily for 2 months, a sachet with three probiotics (Bifidobacterium animalis subsp. lactis BSO1, Lactobacillus reuteri LRE02, Lactobacillus plantarum LP14) and vitamin D. Before starting the treatment and after 2 months, peripheral blood was collected. Immune functions were assessed in isolated immune cells, and cytokine concentrations were also measured both in mononuclear cell cultures and plasma. Redox state parameters were also analyzed in whole blood cells. Finally, the Immunity Clock was applied to determine the biological age. Results show that the intake of this probiotic blend in general, in both men and women, improves immunity and decreases the oxidative and inflammatory state. In addition, it rejuvenates the biological age by 10 years on average. It can be concluded that this probiotic blend could be proposed as a good strategy to slow down the aging process, and to achieve healthy aging.

Effects of Wilting and Exogenous Lactic Acid Bacteria on the Fermentation Quality and Microbial Community of Plantago lanceolata Silage

This study aimed to evaluate the effects of wilting and exogenous lactic acid bacteria treatments on the chemical composition, fermentation quality, and microbial community composition of Plantago lanceolata silage (PS). This experiment was carried out in the Guizhou Extension Station of Grassland Technology (25°38′48″ N, 106°13′6″ E). The PS samples were divided into four treatment groups, namely control PS (C-PS), wilting-treated PS (W-PS), Lactobacillus brucei-treated PS (LB-PS), and wilting + L. brucei-treated PS (WLB-PS) groups, and analyzed after 60 d of treatment. The W-PS and WLB-PS groups showed significantly lower ether extract, ash, and Neutral detergent fiber contents but significantly higher water-soluble carbohydrate content compared to the C-PS and LB-PS groups (p < 0.05). Additionally, the W-PS group had significantly lower propionic acid content but significantly higher butyric acid content compared to the other groups (p < 0.05). Meanwhile, the WLB-PS group had the highest lactic acid content, the lowest pH, and no butyric acid content (p < 0.05). Additionally, the WLB-PS group showed a high proliferation of beneficial bacterial species (Lactobacillus buchneri and Lactobacillus plantarum) and decreased proliferation of undesirable bacterial species (Clostridium lutlcellarli and Clostridium tyrobutyricum). In conclusion, the combination treatment with wilting and L. brucei increased beneficial microorganisms and inhibited undesirable microorganisms during ensiling, thereby improving the fermentation quality of PS. Therefore, the combination treatment with wilting and L. brucei may be an effective Plantago lanceolata silage modulation technique.

Ground Salicornia herbacea Powder Suppresses AOM/DSS-induced Colon Cancer by Inhibiting Wnt/β-catenin Signaling and Nrf2.

This study aims to evaluate the effects of prebiotics and probiotics on colorectal cancer (CRC) progression in an AOM/DSS-induced mouse model. In AOM/DSS-induced mouse model, treatment groups received either S. herbacea as a prebiotic (PRE) or in combination with Lactobacillus plantarum as a probiotic (PRO). PCNA, Ki-67, β-catenin, c-Myc, and Nrf2 were evaluated using immunohistochemistry (IHC). The impact on polyp formation and progression was assessed by categorizing polyps according to their size. Both PRE and PRO treatments resulted in a significant reduction in large polyp formation when compared to AOM/DSS induced control group. IHC analyses demonstrated reduced biomarker expression for cell proliferation in PRE and PRO groups, specifically showing decreased staining for PCNA, Ki-67, β-catenin, and c-Myc, indicating downregulation of Wnt signaling and suppressed cell proliferation. Reduced Nrf2 expression highlights the impact of treatments interfering with cancer cell defenses. Notably, there were no significant differences in the outcomes between PRE and PRO groups, suggesting that prebiotics show anticancer effects. The study suggests that S. herbacea, a prebiotic, effectively suppresses CRC progression, with limited additional benefits from combining with probiotics. These findings underscore the therapeutic potential of prebiotics in CRC.

Optimum Level of Lactobacillus plantarum Supplementation as Probiotic on In Vitro Digestibility and Rumen Fermentation Products in Thai Native Cattle

The objective of this study was to determine in vitro gas production kinetics, and rumen fermentation products of total mixed ration (TMR) supplemented with different level of Lactobacillus plantarum supplementation in Thai native cattle. The experiment design was Completely Randomized Design (CRD). The in vitro procedure was completed using 200 mg DM of TMR and four different concentration of L. plantarum; CON (without supplementation of L. plantarum), T1 (107 CFU / mL of L. plantarum supplementation), T2 (108 CFU / mL of L. plantarum supplementation), and T3 (109 CFU / mL of L. plantarum supplementation). The samples were prepared in three replications and incubated for 96 hours for gas production. Rumen fermentation products (pH, NH3, VFA) and digestibility experiment were done in four replications and incubated for 24 hours. In vitro gas production for 96 hours, gas production from insoluble fraction (b), and potential extent of gas production (|a|+b) were improved in the T1 and T2 groups (P < 0.05). The in vitro dry matter and organic matter digestibility, and true digestibility were particularly enhanced in the T1 group compared to other treatments (P <0.05). The pH and NH3 in this study were significantly affected (P<0.05). The significant improvements on the in vitro rumen fermentation products and digestibility endorse L. plantarum supplementation at concentration of 107 CFU/mL as probiotic candidate.

Metabolome and Metagenome Integration Unveiled Synthesis Pathways of Novel Antioxidant Peptides in Fermented Lignocellulosic Biomass of Palm Kernel Meal.

Approximately one-third of the entire world's food resources are deemed to be wasted. Palm kernel meal (PKM), a product that is extensively generated by the palm oil industry, exhibits a unique nutrient-rich composition. However, its recycling is seldom prioritized due to numerous factors. To evaluate the impact of enzymatic pretreatment and Lactobacillus plantarum and Lactobacillus reuteri fermentation upon the antioxidant activity of PKM, we implemented integrated metagenomics and metabolomics approaches. The substantially enhanced (p < 0.05) property of free radicals scavenging, as well as total flavonoids and polyphenols, demonstrated that the biotreated PKM exhibited superior antioxidant capacity. Non-targeted metabolomics disclosed that the Lactobacillus fermentation resulted in substantial (p < 0.05) biosynthesis of 25 unique antioxidant biopeptides, along with the increased (p < 0.05) enrichment ratio of the isoflavonoids and secondary metabolites biosynthesis pathways. The 16sRNA sequencing and correlation analysis revealed that Limosilactobacillus reuteri, Pediococcus acidilactici, Lacticaseibacillus paracasei, Pediococcus pentosaceus, Lactiplantibacillus plantarum, Limosilactobacillus fermentum, and polysaccharide lyases had significantly dominated (p < 0.05) proportions in PMEL, and these bacterial species were strongly (p < 0.05) positively interrelated with antioxidants peptides. Fermented PKM improves nutritional value by enhancing beneficial probiotics, enzymes, and antioxidants and minimizing anti-nutritional factors, rendering it an invaluable feed ingredient and gut health promoter for animals, multifunctional food elements, or as an ingredient in sustainable plant-based diets for human utilization, and functioning as a culture substrate in the food sector.

A Mix of Probiotic Strains Prevents Hepatic Steatosis, and Improves Oxidative Stress Status and Gut Microbiota Composition in Obese Mice.

The gut microbiota plays a role in fat accumulation and energy homeostasis. Therefore, probiotic supplementation may improve metabolic parameters and control body weight. In this study, mice are fed either a high-fat diet (HFD) or an HFD supplemented with oral gavage of a mixture of three probiotic strains, Bifidobacterium lactis Lafti B94, Lactobacillus plantarum HA-119, and Lactobacillus helveticus Lafti L10 for 7 weeks. It finds that probiotic supplementation modulates body weight gain, food energy efficiency, and fat accumulation caused by the HFD. This probiotic mix prevents liver damage and lipid metabolic disorders in HFD-fed obese mice. The probiotic supplementation significantly downregulates the expression of the proinflammatory cytokines interleukin-1β, tumor necrosis factor-α, and malondialdehyde (MDA) in the liver and upregulated catalase (CAT), superoxide dismutase (SOD), and nuclear respiratory factor 1 (Nrf1) expression. Mice supplemented with the probiotic mix also show different microbiota compositions, with an increase in Clostridia_UCG-014 and Lachnospiraceae_nk4a136_group and a decrease in the Dubosiella genus compared with those in mice fed only an HFD. Finally, the amounts of fecal pentanoic acid and the three bile acid species increase in mice with probiotic supplementation. Treatment with a combination of a mixture of three probiotic strains, B. lactis Lafti B94, L. plantarum HA-119, and L. helveticus Lafti L10 for 7 weeks, ameliorates the effects of HFD induced obesity in mice.

Effect of dietary supplementation of postbiotics derived from Lactobacillus plantarum on growth performance and carcass characteristics of broiler chicken

A study was conducted at Avian Research Station, Thiruvazhamkunnu to study the effects of dietary supplementation of postbiotics derived from probiotic culture of Lactobacillus plantarum on growth performance and carcass characteristics of broiler chicken from day-old to 42 days of age. A total number of 180, day-old chicks were randomly allotted into six dietary treatment groups, viz., T1, T2, T3, T4, T5 and T6 having three replicates of ten birds each, in a completely randomised design. The birds in control group (T1) were fed with a standard broiler ration (SBR) formulated as per BIS (2007).The treatment group T2 were fed with the SBR containing chlortetracycline. Diets for T3 to T6 were formulated by inclusion of 0.15 per cent postbiotic (T3), 0.3 per cent postbiotic (T4), 0.45 per cent postbiotic (T5) and 0.6 per cent postbiotic (T6), respectively.Supplementation of 0.45 per cent postbiotic exhibited significantly (p&lt;0.01) higher body weight, bodyweight gain and cumulative bodyweight gain than control group at six weeks of age. The feed intake, feed conversion ratio and carcass characteristics showed no significant change among the treatment groups. Keywords: Postbiotics, Lactobacillus plantarum, body weight, carcass

Effects of Different Additives and Ratios on Broom Sorghum Straw Silage Characteristics and Bacterial Communities

As a large agricultural country, China produces a large number of agricultural and sideline products while harvesting agricultural products every year. Crop straw is one of them. Broom sorghum is a traditional crop in China, which produces a large amount of straw resources every year. These straw resources are placed in the field and cannot be used efficiently. The purpose of this study was to solve the problem of straw utilization of Broom sorghum, one of the main food crops in arid and semi-arid areas of northern China. Broom sorghum is not only a nutritious food crop, its straw is also rich in crude fiber and mineral elements, which has high utilization value. However, due to the high content of lignocellulose in straw, the texture is hard, which limits its digestion and utilization efficiency as feed. In this study, the broom sorghum straw was used as the research object, and the straw raw materials were treated with Lactobacillus plantarum, cellulase and xylanase, respectively. After silage fermentation for 30 d and 60 d, the bags were opened to determine the nutritional quality, fermentation quality, microbial community structure and other indicators. The best fermentation time and additives for broom sorghum straw silage were comprehensively screened to improve the nutritional value of straw and animal production performance. The results showed that the nutritional quality of silage straw increased with the extension of fermentation time. Compared with silage straw after 30 days of fermentation, the nutritional quality and fermentation quality of straw were significantly improved after 60 days of fermentation. Lactobacillus plantarum, cellulase and xylanase could improve the silage performance of broom sorghum straw by improving the microbial community structure in straw, and the effect of cellulase was the best. When cellulase was used in straw at the standard of 20 U/g FM, the content of water-soluble carbohydrates could be significantly increased to 31.35 g/kg FM, and the concentration of lactic acid was also significantly increased to 23.79 g/kg FM. Therefore, in actual production, it is recommended to use cellulase at a dose of 20 U/g FM in broom sorghum silage and open the bag after 60 days of silage fermentation. The results of this study provided a scientific basis for the efficient utilization of broom sorghum straw as feed.

The Benefits and Applications of Lactobacillus plantarum in Food and Health: A Narrative Review

Lactobacillus plantarum is a type of gram-positive lactic acid bacteria. This bacterium is considered a safe probiotic and, many applications and benefits including prolonging food shelf-life, enhancing antioxidant activity, improving food flavor characteristics and antimicrobial activities in the food industry, and application as a potential starter for dairy products have been attributed to it. Various studies have also emphasized its health-giving properties. As a result, the features and wide application of this bacterium, as well as the safety of L. plantarum and its strains, have made it a popular probiotic in the food and medical industries. Thus, in the present study keywords including L. plantarum and Lactiplantibacillus plantarum along with application, benefits, food, health, anti-oxidant, anti-diabetic, anti-obesity, anti-inflammatory, antiviral, and anti-depression were searched in databases of PubMed, Scopus, Web of Science, Sience direct and Google Scholar with no time restriction. Then, important features, benefits, and uses of L. plantarum were categorized and discussed. The ability of L. plantarum on the food such as prolonging food shelf-life, enhancing antioxidant activity, improving food flavor characteristics and antimicrobial activities in the food industry, and as a potential starter for dairy products is effective. In addition, several studies have emphasized of L. plantarum health-giving properties

Effect of Sprouting, Fermentation and Cooking on Antioxidant Content and Total Antioxidant Activity in Quinoa and Amaranth.

The study of different processing techniques, such as sprouting, cooking and fermentation, can help to develop new products for human health. In this work, raw, cooked and fermented seeds and germinated seeds of Chenopodium quinoa Willd. var. Tunkahuan and Amaranthus caudatus L. var. Alegrìa were compared for the content of antioxidant molecules, total antioxidant capacity and mineral elements. Fermentation was induced spontaneously, with the yeast Saccharomyces cerevisiae, with the bacterium Lactobacillus plantarum and with both microorganisms, for 24 and 48 h. The increase in antioxidant molecules and antioxidant activity was induced by germination, by 24 h of spontaneous fermentation (polyphenols and flavonoids) and by 24 h of L. plantarum fermentation (total antioxidant activity) for both species. Germinated seeds of the two plants showed higher values in respect to seeds of macroelements and microelements. No genotoxic but rather protective effects were determined for seed and germinated seed extracts using the D7 strain of S. cerevisiae, a good tool for the evaluation of protection from oxidative damage induced by radical oxygen species (ROS) in cells and tissues. Therefore, the two varieties could be very suitable for their use in human diet and in supplements, especially as germinated seeds or as fermented foods.

Green synthesis of silver, starch, and zinc oxide mediated nanoparticles with probiotics and plant extracts, their characterization and anti-bacterial activity

Nanotechnology has various applications in all branches of science, including engineering, medicine, pharmacy, and other related fields. Conventional techniques, such as the chemical reduction approach, which produces nanoparticles (NPs) using various hazardous chemicals, offer several health risks due to their toxicity and raise serious environmental concerns. In contrast, other techniques are expensive and need a lot of energy. More than 70 % of pathogenic bacterial strains have developed resistance to at least one class of antibiotics, leading to an increase in life-threatening bacterial infections that pose a significant health risk. However, the creation of NPs by biogenic synthesis is risk-free for the environment and clean enough for biological use. This study was aimed at synthesis of novel Moringa oleifera mediated starch capped silver-zinc NPs and green synthesis of ZnO nanoparticles from Aloe vera, papaya, and Lactobacillus plantarum. Antimicrobial activity of both NPs was tested against Gram-negative antibiotic-resistant bacteria Pseudomonas aeruginosa, Gram-positive bacteria Staphylococcus aureus (ATCC 6538), and two foodborne pathogens Listeria monocytogenes and Campylobacter jejuni. Ultraviolet–visible spectroscopy, Fourier Transform Infrared Spectroscopy, and Scanning Electron Microscopy were used for characterization. Majority of the research studies stress the flexibility, repeatability, and desirable features of the metals, polymers, and plant components employed in the production of biomedical nanoparticles. Such an intuitive approach provides several advantages, particularly a reasonable total expense, compliance with healthcare and pharmaceutical implementations, and the ability to produce massive volumes for industrial use. The novelty of the presented work lies in the unusual combination of silver, starch, and zinc oxide nanoparticles using Moringa oleifera, which is an eco-friendly alternative to chemical-based methods. This research exhibits the formation of well-defined nanoparticles with strong antibacterial activity against a wide range of pathogens, giving us insights into their potential applications in various biomedical fields.

In Vitro Screening of Trehalose Synbiotics and Their Effects on Early-Lactating Females and Offspring Mice.

Activities such as childbirth and breastfeeding can cause severe oxidative stress and inflammatory damage to the mother during early lactation, and can affect animal milk production, and the growth and development of offspring. Trehalose alleviates damage to the body by endowing it with stress resistance. In this study, we used trehalose combined with Lactobacillus plantarum, Bifidobacterium longum, Bacillus subtilis, and Saccharomyces cerevisiae to explore whether dietary intervention can alleviate oxidative stress and inflammatory damage in early lactation and to evaluate the growth ability, acid production ability, antioxidant ability, non-specific adhesion ability, antibacterial ability, and other parameters to determine the optimal combinations and proportions. The results showed that the synbiotics composed of 2.5% trehalose and 1 × 107 cfu/g of Bifidobacterium longum could regulate the gut microbiota, and promote mammary gland development in dams by reducing progesterone (PROG) content in the blood, increasing prolactin (PRL) and insulin-like growth factor-1 (IGF-1) content, enhancing their antioxidant and immune abilities, and effectively increasing the weight and lactation of early lactating dams. In addition, it can also affect the growth of offspring and the development of the intestinal barrier. These results indicate that trehalose synbiotics have great potential in alleviating oxidative stress and inflammatory damage in early lactation.

Effects of fermentation with Lactobacillus plantarum on rice flour: The role of granular characteristics

This study examined the effects of lactic acid bacteria fermentation on the physicochemical and functional properties of the flours from two rice varieties, Shindongjin (SF) and Hitomebore (HF), both with similar amylose content. Fermentation with Lactobacillus plantarum over 48 h resulted in significant changes. Protein content decreased substantially in both varieties, especially in SF, and amylose content increased. Swelling power and solubility also increased more in SF. The gel hardness of fermented SF increased by approximately 22 %, whereas HF showed minimal change. These differences are due to variations in granule rigidity and starch molecule leaching. SF granules maintained rigidity and a robust external network due to higher amylose leaching. In contrast, the lower initial rigidity and higher amylopectin leaching in HF hindered strong gel network formation. These findings offer insights into the structural and molecular mechanisms of rice fermentation with lactic acid bacteria.

Probiotic Strain Lactobacillus plantarum GCLP4 Derived From the Gut of Ctenopharyngodon idella Modulates Growth, Digestive Enzymes and Immune-Biochemical Parameters of Labeo rohita Fingerlings.

The present study was carried out to isolate, identify, and characterize bacterial probiotic strain from the gut of Ctenopharyngodon idella (Grass carp) and then to study its effect on growth, digestive enzymes and immunity of Labeo rohita fingerlings. A total of 6 gram-positive bacteria belonging to the genus Lactobacillus spp. (3), Bacillus spp. (2) and Staphylococcus spp. (1), were identified biochemically. Based on the biochemical results, the isolate GCLP4 was selected for molecular confirmation and BLAST analysis showed maximum homology with Lactobacillus plantarum (100% ident). Fish were fed for 60 days with diet containing 0 (T0), 105 (T1), 107 (T2), 109 (T3) cfu/g diet of L. plantarum GCLP4 and 105 (T4) of commercial probiotics. Results shows that supplementation of GCLP4 had significantly (p < 0.05) improve weight gain (%), specific growth rate (SGR) and feed conversion ratio (FCR) of L. rohita with better values in T3 group. The immunological parameters (white blood cell, red blood cell, haemoglobin, total protein, albumin and globulin were significantly higher (p < 0.05) with 107 and 109 Lactobacillus GCLP4 cfu/g diet. The digestive enzyme activities (protease, amylase and lipase) were significantly (p < 0.05) higher, particularly, with 109 Lactobacillus GCLP4 cfu/g of diet. All the groups supplemented with GCLP4 including the commercial probiotics have lower (p < 0.05) activities of serum transaminase enzymes along with lower (p < 0.005) level of glucose as compared to the control group. The results of the study collectively suggest that dietary L. plantarum GCLP4 at 109 cfu/g is an effective probiotic obtained from grass carp having potency to promote growth, digestive enzymes and immune-biochemical indices of L. rohita fingerlings in present culture condition.

Microencapsulation of Bifidobacterium lactis and Lactobacillus plantarum within a Novel Polysaccharide-Based Core-Shell Formulation: Improving Probiotic Viability and Mucoadhesion.

Probiotics health benefits are hampered by long-term storage, gastrointestinal transit, and lack of adequate colonization within the colon. To this end, we have designed a core-shell structure that features an acid resistant core formulation with low water activity composed of alginate, hydroxypropyl methyl cellulose, and gellan gum (AHG) and a mucoadhesive shell made from chemically modified carboxymethyl chitosan with polyethylenimine (PEI-CMC). The structure of the core-shell microparticles was examined using scanning electron microscopy, and rheological measurements confirmed the improved ionic interactions between the core and the shell using the PEI-modified CMC. Simulated release from core-shell microparticles using polystyrene beads showed preferential release under intestinal conditions. PEI-CMC coating yielded improvements in mucoadhesion that was consistent with a positive shift in surface charge of the particles. Ex vivo studies using Bifidobacterium lactis probiotic bacteria demonstrated a 1.1 × 105-fold improvement in bacterial viability with encapsulation under storage conditions of high humidity and temperature (30 °C). When exposed to simulated gastric fluid, encapsulation increased the probiotic viability by 3.0 × 102-fold. In vivo studies utilizing bioluminescent Lactobacillus plantarum in mice revealed that encapsulation extended the duration of the signal within the gut and resulted in higher plate counts in suspensions isolated from the cecum. Conversely, we observed an abrupt loss of signal in the gut of the free probiotic. In conclusion, this core-shell system is suitable for improving probiotic shelf life and maximizing delivery to and retention by the colon.

Probiotic Lactobacillus plantarumLP28 and Saccharomyces cerevisiae improve the bioactive content and quality of fruit‐based rice beverage

AbstractThe increasing demand for plant‐based beverages with improved functional and sensory qualities has guided this study, which examines the bioactive content, functional, and sensory properties of a rice, apple pomace, and sea buckthorn beverage (RASB) fermented with probiotic Lactobacillus plantarum and Saccharomyces cerevisiae. We found out that total polyphenol content (TPC), total flavonoid content (TFC), and β‐carotene were significantly higher in samples with Saccharomyces cerevisiae, particularly in coculture samples. These samples also exhibited elevated alcohol by volume (ABV). Monoculture samples showed increased total flavonol content (TFLC), total anthocyanin content (TAC), and proanthocyanidin. The RASB‐LP sample, containing only Lactobacillus plantarum, revealed the highest antioxidant properties, evidenced by DPPH (94.13 ± 0.05%) and ABTS (97.69 ± 0.09%) assays. Interestingly, 3‐methylbutyl 3‐methylbutanoate, abundant in the unfermented control, was hydrolyzed to 3‐methyl‐1‐butanol in fermented samples, especially those containing Saccharomyces cerevisiae. Sensory evaluation evidenced that RASB‐LP scored highest for aroma and overall acceptability. FTIR analysis also indicated changes in functional groups of RASB samples. Together, our findings suggest that a novel probiotic cereal beverage with enhanced quality can be developed through the addition of fruit and fruit pomace, coupled with fermentation using Lactobacillus plantarum LP28 and Saccharomyces cerevisiae.