Potential Of Lactic Acid Bacteria Research Articles

Probiotic potential of lactic acid bacteria isolated from yaks

Probiotic potential of lactic acid bacteria isolated from yaks

Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review.

This review examines the techno-functional properties of lactic acid bacteria (LABs) in the food industry, focusing on their potential health benefits. We discuss current findings related to the techno-functionality of LAB, which includes acidification, proteolytic and lipolytic features, and a variety of other biochemical activities. These activities include the production of antimicrobial compounds and the synthesis of exopolysaccharides that improve food safety and consumer sensory experience. LABs are also known for their antioxidant abilities, which help reduce oxidative reactions in foods and improve their functional properties. In addition, LABs' role as probiotics is known for their promising effects on gut health, immune system modulation, cholesterol control, and general wellbeing. Despite these advantages, several challenges hinder the effective production and use of probiotic LABs, such as maintaining strain viability during storage and transport as well as ensuring their efficacy in the gastrointestinal tract. Our review identifies these critical barriers and suggests avenues for future research.

Antibacterial potential of lactic acid bacteria isolated from raw cow milk in Sylhet district, Bangladesh: A molecular approach.

The most prevalent probiotic bacterium employed in the food industry is Lactobacillus because it can produce metabolites with antibacterial capabilities and exhibits hostility towards infections and microorganisms that cause spoilage. This study set out to identify naturally occurring Lactobacillus and plantaricin (pln EF) coding genes in raw cow milk and to assess the antibacterial potency of isolated Lactobacillus isolates. Following enrichment in De Man, Rogosa and Sharpe (MRS) broth, single colonies were isolated, and pure colonies were obtained by streaking on MRS agar. The 16S rRNA gene was amplified using polymerase chain reaction (PCR) to confirm the cultural positivity of all isolates. Additionally, the presence of plantaricin was verified by targeting the pln EF gene through PCR. Out of the 166 raw milk specimens acquired from cows, 153 (91.17%; CI: 86.98-95.76) were identified as positive for Lactobacillus through both culture and biochemical screening. Subsequently, 121 (72.89%; CI: 65.46-79.49) of the isolates were affirmed to harbour Lactobacillus through PCR analysis. Within this subset, 6 isolates (4.96%; CI: 1.84-10.48) were found to possess the plnEF gene. When exposed to Lactobacillus isolates, Salmonella Typhimurium and Salmonella enterica displayed an average maximum zone of inhibition with a diameter measuring 24mm. In contrast, Escherichia coli exhibited an average minimum zone of inhibition, featuring a diameter of 11mm. Additionally, the Lactobacillus isolates demonstrated inhibitory zones against Staphylococcus aureus, Klebsiella pneumoniae and Klebsiella oxytoca, measuring 14, 22 and 19mm, respectively. Lactic acid bacteria, particularly Lactobacilli, are plentiful in cow milk and possess broad-spectrum antibacterial properties.

Characterization and potential lipid-lowering effects of lactic acid bacteria isolated from cats.

This study aimed to study the characterization and the potential lipid-lowering effects of new isolated lactic acid bacteria from the feces of healthy adult cats. We collected 85 cat fecal samples, isolated, screening lactic acid bacteria strains from samples, and investigated their in vitro and in vivo biological properties. A total of 221 lactic acid bacteria strains were isolated from 85 cat fecal samples. Sixteen strains with calcium dissolution rings greater than 1 mm were identified and selected for further characterization. Three lactic acid bacteria strains, Lactobacillus plantarum L-27-2, Pediococcus lactis L-14-1, and Enterococcus faecium, were identified as showing the most promising rates of cholesterol degradation (greater than 20%) and bacteriostatic radius (over 15 mm). These three strains exhibited robust growth and adherence to epithelial cells, along with adaptability to low pH (greater than 70%) and high bile salt conditions (greater than 60%), and remarkable cholesterol degradation and anti-pathogen activity. Sixteen mice were fed a high-fat diet (HFD) from 4 to 8 weeks of age, while a control group of the same size received a normal diet (ND). At 8 weeks of age, serum, feces and adipose tissue were collected. The results showed that, compared with mice fed an HFD diet alone, all mice fed an HFD diet plus lactic acid bacteria could decrease weight gain. P < 0.05 and the pathological changes of adipose tissue were alleviated. In addition, mice fed L-14-1 and F203 showed abdominal fat accumulation decreased (P < 0.05). Mice fed L-27-2 showed serum and liver triglyceride (TG) decreased (P < 0.05) and mice fed F203 showed serum high density lipoprotein cholesterol (HDL-C) increased (P < 0.01). mice fed L-27-2 and L-14-1 showed inflammatory cytokines (IL-6) was decreased (P < 0.01) Analysis of the fecal microbiota of mice fed these three lactic acid bacteria strains revealed alterations in the gut microbial community. There were common changes in intestinal microbes in mice fed these three lactic acid bacteria: (1) Bacteroides decreased; (2) Myxococcus increased; (3) Lachnoclostridium decreased. The microbes mentioned are all part of the core intestinal flora. This study provided three potential lactic acid bacteria for alleviating animal obesity and inflammation.

Isolation and Probiotic Characterization of Lactic Acid Bacteria from &amp;lt;i&amp;gt;Kindirmou&amp;lt;/i&amp;gt; and &amp;lt;i&amp;gt;Pendidam&amp;lt;/i&amp;gt; in Adamawa Region (Cameroon)

The microorganisms intended for use as probiotics in food formulation should exert health benefit effects and be regarded as safe for animals and humans uses. The aim of this study was to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from &amp;lt;i&amp;gt;pendidam&amp;lt;/i&amp;gt; and &amp;lt;i&amp;gt;kindirmou&amp;lt;/i&amp;gt;, two traditional fermented milks (TFM) produced in the Adamawa region (Cameroon). Twenty-five samples (&amp;lt;i&amp;gt;pendidam&amp;lt;/i&amp;gt;: 13 and &amp;lt;i&amp;gt;kindirmou&amp;lt;/i&amp;gt;: 12) were randomly collected in five markets of Ngaoundere (n = 17 samples) and Meiganga (n = 8 samples). These samples were screened for their antimicrobial activity, and nine TFMs were retained. Lactic acid bacteria were isolated from these samples and their antimicrobial activity was already evaluated. Based on the inhibition zone, twenty-two LABs were retained and examined &amp;lt;i&amp;gt;in vitro&amp;lt;/i&amp;gt; for potential probiotic properties based on their low pH tolerance, resistance to bile salts, tolerance to simulated gastrointestinal juices, hydrophobicity, autoaggregation, gelatinase and hemolytic activities. The outcome of these parameters studied was used as input data for a principal component analysis (PCA) to select the most promising isolate, and the six potential probiotic isolates were characterized through a biochemical profile. The characterized isolates have been identified as &amp;lt;i&amp;gt;Lactiplantibacillus plantarum, Lacticaseibacillus casei,&amp;lt;/i&amp;gt; and &amp;lt;i&amp;gt;Lactococcus lactis&amp;lt;/i&amp;gt;. Traditional fermented milks contain LAB with important properties that can be utilized in the formulation of functional foods.

Potential of Lactic Acid Bacteria Isolated from Fermented Foods for Yogurt Production and Antimicrobial Activity

Potential of Lactic Acid Bacteria Isolated from Fermented Foods for Yogurt Production and Antimicrobial Activity

PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM MARE'S MILK

This work aims to identify and study the probiotic potential of lactic acid bacteria isolated from mare's milk. One of the main probiotic properties of the obtained strains is resistance to acidic pH media and bile acid salts, resistance to various types of antibiotics, adhesive ability and high antagonistic activity against pathogenic and opportunistic microorganisms. This article presents the study and isolation of lactic acid bacteria from mare's milk and presents the results of studying the biological properties of isolated strains and their identification. During the study, 98 isolates isolated from mare's milk samples were selected based on the biological properties of the strains. Some probiotic properties were determined using a total of 98 isolates, but the study continued with 41 strains. The most active strains that showed probiotic properties were selected from them, and the DNA model of the strains (deoxyribonucleic acid) was used in the genetic molecular diagnosis of microorganisms. When replicating the 16s gDNA zone, common bacterial primers for lactic acid bacteria were used. Based on 16s ribosomal gDNA analysis and carbohydrate profile, they were identified as Lactobacillus (L.) plantarum, L. Paracasei and L. casei.

Traditional Bulgarian Fermented Foods as a Source of Beneficial Lactic Acid Bacteria.

Traditional Bulgarian fermented foods are prominent for their uniqueness of local ingredients, production methods, and endemic microbial species. The present research investigated the diversity and beneficial biological potential of lactic acid bacteria (LAB) isolated from various types of unique Bulgarian fermented foods. Species identification was performed via 16S rDNA sequencing. Biological activity was evaluated by determining antibacterial activity (via agar well diffusion assay), H2O2 production, spectrophotometrically determined auto- and co-aggregation, microbial adhesion to hydrocarbon, and biofilm formation. The biosafety of the isolated lactic acid bacteria was established based on hemolytic activity and phenotypic and genotypic antibiotic susceptibility. Forty-five strains were isolated from fermented foods (sauerkraut, fermented green tomatoes, fermented cucumbers, kefir, white cheese, and Izvara (curdled milk)). Five species were detected: Lactiplantibacillus plantarum, Levilactobacillus koreensis, Levilactobacillus brevis, Lactobacillus helveticus, and Levilactobacillus yonginensis. The most prominent species was L. plantarum, at 47%. For the first time, L. koreensis and L. yonginensis, isolated from unique Bulgarian fermented foods, are reported in this study. The antibacterial effect of the cell-free supernatants was evaluated. An antagonistic effect was observed against Escherichia coli (57%) and Salmonella enterica subsp. enterica serotype Enteritidis (19%) for several L. plantarum strains. Only one L. brevis (Sauerkraut, S15) strain showed activity against E. coli. The best autoaggregation ability at hour 4 was observed for L. koreensis (fermented cucumbers, FC4) (48%) and L. brevis S2 (44%). The highest percentage of co-aggregation with Candida albicans, at hou 4 in the experiments, was observed for strains L. koreensis (fermented green tomato, FGT1) (70%), L. plantarum strains S2 (54%), S13 (51%), and S6 (50%), while at hour 24 for strains L. koreensis FGT1 (95%), L. brevis (Kefir, K7) (89%), L. plantarum S2 (72%), and L. koreensis FC2 (70%). Seven of the isolated LAB strains showed hydrophobicity above 40%. Our results showed that the ability of biofilm formation is strain-dependent. No hemolytic activity was detected. The antibiotic resistance to 10 antibiotics from different groups was tested phenotypically and genotypically. No amplification products were observed in any strains, confirming that the isolates did not carry antibiotic-resistance genes. Traditional fermented Bulgarian foods can be considered functional foods and beneficial LAB sources.

Viability of probiotic lactic acid bacteria in Malay apple (Syzygium malaccense) during fermentation and storage

For lactic acid bacteria (LAB) to be considered probiotic it must colonize and survive the gut environment, also for maximum health benefits it must be ingested in a sufficient amount. Hence, this study was aimed at investigating the probiotic potential of lactic acid bacteria and their viability in Malay apple juice. Five LAB of yoghurt origin were obtained and screened for probiotic potential using acidic pH (1.5) tolerance, bile salt (0.3 %) resistance and non-hemolytic activity as the selection and safety criteria. The compositional and physicochemical characteristics of the apple juice during fermentation were assayed using standard methods. The viable cell counts were determined using standard plate count method. Of the 5 LAB isolates 2 identified as members of Lactobacillus and Lactococcus genera showed good probiotic characteristics with acidic pH and bile salt survival rate of above 80 %, also the 2 LAB isolates were non-hemolytic. After the 72 h fermentation increase in protein content ranged from 0.53 to 1.21 %, titratable acidity increase ranged from 0.35 to 0.53 % and a reduction in pH ranged from 4.54 to 3.58 were obtained, also the viable cell counts were at 4.12±0.38, 2.35±0.15 and 3.18±0.10 CFU/ml in the Lactobacillus, Lactococcus and mixed culture fermented juice respectively. At the end of the 30 days cold (4oC) storage the viable cell counts were &gt;106 CFU/ml. The Lactobacillus fermented juice had more overall acceptability (7.7) by the panelists. In conclusion the studied LAB isolates were viable probiotics and Malay apple juice a suitable carrier for probiotics.

Application of Fermentation as a Strategy for the Transformation and Valorization of Vegetable Matrices

This review paper addresses vegetable fermentation from a microbiological and technological point of view, with particular emphasis on the potential of lactic acid bacteria to carry out these transformations. This review paper also covers the spectrum of traditional and emerging fermented plant foods. Fermentation with lactic acid bacteria represents an accessible and appropriate strategy to increase the daily consumption of legumes and vegetables. Often, lactic fermentation is carried out spontaneously following protocols firmly rooted in the culture and traditions of different countries worldwide. Fermented plant products are microbiologically safe, nutritious, and have pleasant sensory characteristics, and some of them can be stored for long periods without refrigeration. Controlled fermentation with selected lactic acid bacteria is a promising alternative to guarantee high-quality products from a nutritional and organoleptic point of view and with benefits for the consumer’s health. Recent advances in genomics and molecular microbial ecology predict a bright future for its application in plant fermentation. However, it is necessary to promote molecular approaches to study the microbiota composition, select starters aimed at different legumes and vegetables, generate products with nutritional properties superior to those currently available, and incorporate non-traditional vegetables.

Lactic acid bacteria administration from Jember tempeh (Indonesia) as a probiotic candidate in intestinal physiology and histology of mice strain Balb-C

Abstract. Azizah SN, Rosida, Hidayah AN, Dwijayanti AR. 2023. Lactic acid bacteria administration from Jember tempeh (Indonesia) as a probiotic candidate in intestinal physiology and histology of mice strain Balb-C. Biodiversitas 24: 6969-6978. The lactic acid bacteria of tempeh have been studied for their potential as a probiotic with highly beneficial effects on health. This study aimed to investigate the potential of lactic acid bacteria from Jember tempeh on white mice's intestinal physiology and histology. The highest population of lactic acid bacteria isolated from three Jember tempeh types with GYP solid media was found in the Kaliwates tempeh (TK) at 2.74 × 108 cells/ml. According to the purification and lactic acid activity, the LAB isolates, encoded as TA.1, TB.1, TK.1, TK.2, and TK.4 are all probiotic candidates. All isolates obtained the optimum growth time at the 15th hour in TA.1 and TB.1 isolates, the 6th hour in TK.1 and TK.2 isolates, and the 8th hour in TK.4 isolate. The administration of LAB probiotics from Jember tempeh on the weight gain of mice presents a sig value of 0.38&gt;0.05, which means an insignificant effect on the weight gain among the group. The solid feces condition of mice was also similar within groups. The administration of LAB probiotics on the intestinal histology of mice presents a sig value of 0.028&lt;0.05, which means a significant effect within groups, showing a similar condition between the consortium administration group and the normal group. Groups TA.1, TB.1, TK.1, TK.4 and control (Lactobacillus acidophillus) had the same intestinal histology, namely partial necrosis. The administration of LAB probiotics from Jember tempeh can also reduce the population of Salmonella and Escherichia coli bacteria more effectively than without the probiotics. Thus, a good treatment group used as a probiotic candidate is a consortium.

Oral Administration of Alcohol-Tolerant Lactic Acid Bacteria Alleviates Blood Alcohol Concentration and Ethanol-Induced Liver Damage in Rodents.

Excessive alcohol consumption can have serious negative consequences on health, including addiction, liver damage, and other long-term effects. The causes of hangovers include dehydration, alcohol and alcohol metabolite toxicity, and nutrient deficiency due to absorption disorders. Additionally, alcohol consumption can slow reaction times, making it more difficult to rapidly respond to situations that require quick thinking. Exposure to a large amount of ethanol can also negatively affect a person's righting reflex and balance. In this study, we evaluated the potential of lactic acid bacteria (LAB) to alleviate alcohol-induced effects and behavioral responses. Two LAB strains isolated from kimchi, Levilactobacillus brevis WiKim0168 and Leuconostoc mesenteroides WiKim0172, were selected for their ethanol tolerance and potential to alleviate hangover symptoms. Enzyme activity assays for alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) were then conducted to evaluate the role of these bacteria in alcohol metabolism. Through in vitro and in vivo studies, these strains were assessed for their ability to reduce blood alcohol concentrations and protect against alcohol-induced liver damage. The results indicated that these LAB strains possess significant ethanol tolerance and elevate ADH and ALDH activities. LAB administration remarkably reduced blood alcohol levels in rats after excessive alcohol consumption. Moreover, the LAB strains showed hepatoprotective effects and enhanced behavioral outcomes, highlighting their potential as probiotics for counteracting the adverse effects of alcohol consumption. These findings support the development of functional foods incorporating LAB strains that can mediate behavioral improvements following alcohol intake.

Lactic Acid Bacteria-Fermented Diet Containing Bacterial Extracellular Vesicles Inhibited Pathogenic Bacteria in Striped Beakfish (Oplegnathus fasciatus)

In recent years, probiotics have received considerable attention for improving the health of aquaculture organisms, such as fish and shrimp, by stimulating immune activity and increasing growth rates. Oplegnathus fasciatus is a common and economically important cultured fish species in Asia. In this study, we aimed to investigate the potential of lactic acid bacteria (LAB; Limosilactobacillus reuteri)-fermented feed to promote growth and enhance immune function in O. fasciatus. The feed contained the highest proportion of LAB after L. reuteri fermentation for 3 days in anaerobic conditions. Oplegnathus fasciatus was fed LAB-fermented feed for 30 days. The administration of LAB-fermented feed (live bacteria &gt; 109 CFU/g) significantly increased the growth rate (weight gain = 174.8%; FCR = 4.23) and intestinal probiotic levels of O. fasciatus. After LAB-fermented feeding, the immunity index was evaluated by superoxide anion production, the phagocytic activity of leukocytes, and bactericidal and lysozyme activities in the serum of O. fasciatus. We found that LAB-fermented feed treatment potentially elevated the proportions of intestinal Bifidobacterium, Blautia, and Dorea species and reduced pathogenic bacterial growth (Acinetobacter, Escherichia_Shigella, and Megasphaera) in O. fasciatus. This study demonstrated that LAB-fermented feed containing extracellular vesicles improves growth performance and the inhibition of pathogenic Acinetobacter baumannii.

Isolation of Lactic Acid Bacteria (LAB) from Salmonids for Potential Use as Probiotics: In Vitro Assays and Toxicity Assessment of Salmo trutta Embryonated Eggs.

This research investigates the potential of lactic acid bacteria (LAB) from freshwater salmonids as prospective probiotics for application in aquaculture. LAB and pathogenic bacteria were obtained from mucus and tissues of Oncorhynchus mykiss and Salmo trutta from fish farms in northeast Spain that had not used antibiotics for the six months preceding the study. Isolates were identified using Gram staining and sequencing of 16S rRNA and ITS-1. To assess the safety of the LAB, antibiotic susceptibility tests (ASTs) against 23 antimicrobials were performed. In vitro antagonism assays were conducted to evaluate the inhibitory effects of living LAB using the agar diffusion test method and their metabolites using the agar well diffusion method. The assays targeted six specific pathogens: Aeromonas salmonicida subsp. salmonicida, Carnobacterium maltaromaticum, Vagococcus salmoninarum, Yersinia ruckeri, Lactococcus garvieae, and the marine pathogen Vibrio jasicida. Additionally, a toxicity assay was conducted on embryonic eggs of S. trutta. The ASTs on probiotic LAB candidates revealed varied responses to antimicrobials, but no resistance to oxytetracycline or florfenicol, which are two antibiotics commonly used in aquaculture, was detected. The in vitro assays indicate that LAB exhibit antagonistic effects against pathogens, primarily when directly stimulated by their presence. In applications involving embryonic eggs or larvae, certain live strains of LAB were found to have adverse effects, with some isolates resulting in higher mortality rates compared to the control group or other isolates. Furthermore, the potential pathogenicity of certain LAB strains, typically considered safe in salmonids, warrants deeper investigation.

Potential of Lactic Acid Bacteria and Bacillus spp. in a Bio-Detoxification Strategy for Mycotoxin Contaminated Wheat Grains

Mycotoxins present in cereals are a worldwide problem and are a result of the presence of mycotoxin producing fungi. A strategy to reduce these fungi and mycotoxin levels in contaminated grains is with the use of lactic acid bacteria (LAB) or Bacillus spp., which can degrade or bind toxins. In this study, LAB and Bacillus spp. were isolated from mycotoxin contaminated wheat grains and, together with additional plant-derived strains, an antifungal screening against Fusarium graminearum was performed. Furthermore, these strains were screened for their ability to reduce zearalenone (ZEA) and deoxynivalenol (DON). Finally, the mode of action of the most promising microorganisms was investigated by analyzing toxin reduction with viable and dead cells, cell extracts and supernatants. Out of 212 tested strains, 70 showed high antifungal activity and 42 exhibited the ability to detoxify more than 90% ZEA, i.e., Bacillus licheniformis (19), B. megaterium (13), and Levilactobacillus brevis (10). None of the tested strains were able to decrease DON. The mode of action of ZEA reduction could not be fully elucidated. Neither dead cells (&lt;20%), nor cell extracts nor supernatants could reduce ZEA in high amounts, which exclude high binding capacity and the involvement of extra- or intra-cellular enzymes.

Genomic characterization and probiotic potential of lactic acid bacteria isolated from feces of guinea pig (Cavia porcellus).

Presently, there exists a growing interest in mitigating the utilization of antibiotics in response to the challenges emanating from their usage in livestock. A viable alternative strategy encompasses the introduction of live microorganisms recognized as probiotics, exerting advantageous impacts on the immune system and nutritional aspects of the host animals. Native lactic acid bacteria, inherently possessing specific properties and adaptive capabilities tailored to each animal, are deemed optimal contenders for probiotic advancement. In the current investigation, microorganisms exhibiting probiotic potential were isolated, characterized, and identified from the fecal samples of guinea pigs (Cavia porcellus) belonging to the Peruvian breed. The lactic acid bacteria isolated on Man, Rogosa, and Sharpe agar underwent Gram staining, catalase testing, proteolytic, amylolytic, and cellulolytic activity assays, low pH tolerance assessment, hemolytic evaluation, antagonism against Salmonella sp., determination of autoaggregation and coaggregation capacity, and genotypic characterization through sequencing of the 16S rRNA gene. A total of 33 lactic acid bacteria were isolated from the feces of 30 guinea pigs, also 10 isolates were selected based on Gram staining and catalase testing. All strains exhibited proteolytic activity, while only one demonstrated amylolytic capability, and none displayed cellulase activity. These bacteria showed higher tolerance to pH 5.0 and, to a lesser extent, to pH 4.0. Furthermore, they exhibited antagonistic activity against Salmonella sp. Only two bacteria demonstrated hemolytic activity, and were subsequently excluded from further evaluations. Subsequent assessments revealed autoaggregation capacities ranging from 4.55% to 23.19%, with a lesser degree of coaggregation with Salmonella sp. ranging from 3.53% to 8.94% for the remaining eight bacterial isolates. Based on these comprehensive tests, five bacteria with notable probiotic potential were identified by molecular assays as Leuconostoc citreum, Enterococcus gallinarum, Exiguobacterium sp., and Lactococcus lactis. The identified bacteria stand out as promising probiotic candidates, deserving further assessment in Peruvian breed guinea pigs. This exploration aims to enhance production outcomes while mitigating the adverse effects induced by pathogenic microorganisms.

Isolation, molecular characterization and evaluation of probiotic potential of lactic acid bacteria isolated from beet root and sweet corn

Isolation, molecular characterization and evaluation of probiotic potential of lactic acid bacteria isolated from beet root and sweet corn

Identification of probiotic potential of lactic acid bacteria isolated from high altitude curd of Himachal Pradesh

Identification of probiotic potential of lactic acid bacteria isolated from high altitude curd of Himachal Pradesh

Probiotic Characteristics of Lactic Acid Bacteria Isolated From Sui Wu’u: A Traditional Food from Bajawa, West Flores, Indonesia

The probiotic potential of lactic acid bacteria originating from traditional food will always be a concern for researchers, along with increasing public awareness of health. One source of LAB isolates with probiotic potential is traditional food. This study aims to investigate the probiotic potential of lactic acid bacteria from Sui Wu’u, a traditional food-based pork originating from Bajawa, East Nusa Tenggara, Indonesia. Sui Wu’u was prepared based on method of the Bajawa community and was analyzed after being stored for six months. Total LAB, morphological, and phenotypic identification was carried out as well as testing the ability of isolates to ferment sugar. Probiotics potency was tested on resistance to low pH and gastric acid, resistance to pathogenic bacteria, and exposure to antibiotics. The results indicated that LAB isolated from Sui Wu’u were dominated by the coci form. The four selected isolates had resistance with a survival rate of 88.3%–96.88% when exposed to pH 2.5 and a survival rate of 98.69%–99.03% when exposed to bile salts at 0.3%. Moderate resistance was exhibited by all isolates against E. coli, S. typhimurium, and S. aureus, while no resistance was observed against B. cereus. All strains demonstrated sensitivity to tetracycline, ampicillin, and chloramphenicol but exhibited resistant to streptomycin. All four isolates were identified as Lactococcus lactis. These results show that four strains of Sui Wu’u have demonstrated their potential as probiotics.

Antimicrobial potential of lactic acid bacteria against food spoilage and foodborne pathogenic bacteria

Antimicrobial potential of lactic acid bacteria against food spoilage and foodborne pathogenic bacteria