Potential Of Lactic Acid Bacteria Research Articles

A new probiotic candidate bacterium from human milk: Limosilactobacillus vaginalis MA-10

AbstractThe probiotic and technological potentials of lactic acid bacteria originating from human milk are becoming a remarkable research area. In the present study, Limosilactobacillus vaginalis MA-10 isolated from human milk was investigated in vitro for its probiotic and technological aspects. According to the results obtained in the study, MA-10 strain exhibited non-haemolytic activity and various degrees of sensitivity to most of the tested antibiotics. The strain showed good resistance to the gastrointestinal system and maintained its viability under these conditions. Its antimicrobial activity against human or clinical bacterial and fungal microorganisms and fish bacteria was determined in the range of 2.38–11.22 mm. The MA-10 strain was able to assimilate cholesterol ranging from 31.42 to 82.30%. The strain showed 9.34% ferrous-ion chelating and 32% DPPH free radical scavenging activities. These initial results from the present study confirm that L. vaginalis MA-10 may be a new source with appropriated probiotic and technological traits for various industries, and further in vivo assays.Due to the limited number of studies on L. vaginalis strains originated from human breast milk in the literature, the data obtained in this study are thought to be important for revealing the basic probiotic properties of the strain.

Potential of Lactobacillus strains for the production of fermented functional beverages enriched in galacto-oligosaccharides

Galacto-oligosaccharides (GOS) are prevalent prebiotic ingredients of various functional foods. GOS synthesis by β-galactosidase from whey-derived lactose results in a crude GOS mixture containing additionally lactose, glucose and galactose. In this study, we assessed the potential of lactic acid bacteria for depleting non-GOS sugars from crude GOS by selective fermentation. We aimed to combine the prebiotic characteristics of purified GOS with the health promoting effects of lactic acid fermentation metabolites. Our results indicated that supplementation of crude GOS with casein hydrolysate and retardation of acidification during fermentation stimulated cell growth, mono- and disaccharide consumption, overall organic acid production and diversity of the produced acids. Fermentation performed by Lactobacillus paracasei PB9 and L. plantarum 2108 resulted in lactic and citric acid containing high purity GOS media with a final pH below 4.6. We assessed the products as nutritionally safe that open a way to the formulation of prebiotic fermented beverages. Moreover, lactic fermentation of crude GOS would offer an alternative to the end-to-end valorization of whey-derived lactose.

Metataxonomic analysis of microbiota from Pakistani dromedary camelids milk and characterization of a newly isolated Lactobacillus fermentum strain with probiotic and bio-yogurt starter traits.

This study was undertaken to investigate the starter and probiotic potential of lactic acid bacteria isolated from dromedarian camel's milk using both culture-dependent and -independent approaches and metataxonomic analysis. Strains of lactic acid bacteria recovered were examined in vitro for tolerance to gastric acidity, bile, and lysozyme. Bile salt hydrolysis, serum cholesterol-lowering, oxalate degradation, proteolytic activity, exopolysaccharide production, and cell surface characteristics necessary for colonizing intestinal mucosa were also evaluated. A single strain of the species, Lactobacillus fermentum named NPL280, was selected through multivariate analysis as it harbored potential probiotic advantages and fulfilled safety criteria. The strain assimilated cholesterol, degraded oxalate, produced exopolysaccharides, and proved to be a proficient alternate yogurt starter with good viability in stored bio-yogurt. A sensorial analysis of the prepared bio-yogurt was also found to be exemplary. We conclude that the indigenous L. fermentum strain NPL280 has the desired traits of a starter and adjunct probiotic culture for dairy products.

Evaluation of the probiotic and postbiotic potential of lactic acid bacteria from artisanal dairy products against pathogens.

Probiotic and postbiotic potential of thirty-two strains of lactic acid bacteria (LAB), obtained earlier from artisanal dairy sources in Pakistan, have been investigated against major multi-drug resistant (MDR) and food borne pathogenic bacteria. LAB strains were identified by 16S rRNA gene sequencing and their antibacterial activity was assessed by the microdilution method. Four LAB isolates, Weissella confusa PL6, Enterococcus faecium PL7, and Lactobacillus delbrueckii PL11 and PL13 were shortlisted. Their ability to degrade lactose and safety for human consumption in terms of hemolysis and antibiotic susceptibility were assessed in vitro. The antibacterial components in the cell-free supernatants (CFSs) of isolate cultures were characterized biochemically by HPLC. Acid neutralization but not protease treatment abolished the antibacterial activity of CFSs. Lactic, acetic and propionic acids were the main acids in the CFSs, and acid production peaked in the stationary phase of growth. The antibacterial activity of the LAB cultures resulted from secretion of organic acids that lowered the pH. The strains exhibited variable ability to degrade lactose and were non-hemolytic and susceptible to the most common antibiotics. These LAB strains are probiotic candidates for further investigation of their postbiotic role in naturally preserving processed foods and for attenuation of lactose intolerance.

Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes in ground beef.

Lactic acid bacteria can be considered as natural biopreservative and good biotechnological alternative to food safety. In this study, the antilisterial compounds produced by Enterococcus isolates from the Patagonian environment and their effectiveness for the control of Listeria monocytogenes in a food model were studied. Enterococcus isolates whose cell-free supernatant presented activity against Listeria monocytogenes were identified and evaluated for their virulence factors. The activity of the antimicrobial compounds produced by Enterococcus sp. against Listeria monocytogenes Scott A in meat gravy and ground beef during refrigerated storage was tested. The results indicated that ten Enterococcus isolates presented activity against Listeria monocytogenes and none of the selected strains presented virulence factors. L. monocytogenes in the food models containing the antilisterial compounds produced by Enterococcus sp. has decreased over the days, indicating that these compounds and cultures are an alternative to control the growth of L. monocytogenes in foods.

Isolation, identification and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food.

The probiotic potential of lactic acid bacteria (LAB) isolated from Thai traditional fermented food was investigated. Forty-two samples were collected from four markets in Phra Nakhon Si Ayutthaya Province. Out of 50 isolated LAB, 6 (a3, f4, f8, K1, K4 and K9) obtained from pla-ra and bamboo shoot pickle samples showed high tolerance to gastrointestinal tract conditions. These isolates were selected to identify and characterize their probiotic properties. Isolate a3 was identified as Weissella thailandensis, isolates f4 and f8 were identified as belonging to Enterococcus thailandicus and isolates K1, K4 and K9 were determined as Limosilactobacillus fermentum. All six LAB exhibited high autoaggregation ability (93.40–95.01%), while W. thailandensis isolate a3 showed potential for coaggregation in almost all the pathogenic bacteria tested. Cell-free supernatant (CFS) obtained from all isolates did not inhibit Staphylococcus aureus. CFS derived from L. fermentum isolate K4 showed the most efficient antimicrobial activity, in particular against Gram-negative bacteria, while L. fermentum isolate K4 presented high surface hydrophobicity in the presence of xylene and n-hexane. All LAB isolates were found to be resistant to clindamycin and nalidixic acid, whereas E. thailandicus isolate f8 exhibited resistance to most of the antibiotics tested. L. fermentum isolate K4 showed promise as a suitable probiotic candidate for future applications in the food industry due to tolerance to gastrointestinal tract conditions with high surface hydrophobicity and inhibited most of the pathogens tested.

Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra

Dadiah is a traditional dairy food from West Sumatra. Dadiah is made by fermenting fresh buffalo milk in banana leaves covered bamboo sticks at room temperature for two days. Dadiah is nutritious because it contains lactic acid bacteria (LAB) that have probiotic properties. This study aims to determine the characteristics and biochemical properties of LAB by catalase assay and fermentation type. We identified the LAB found in dadiah using conventional laboratory tests and 16S rRNA sequencing methods and confirmed that the LAB was Lactobacillus fermentum. Gram staining showed that the isolated bacteria were Gram-positive bacilli and the catalase assay and fermentation type showed it to be negative catalase and homofermentative.

Gökkuşağı Alabalığı Bağırsaklarından İzole Edilen Laktik Asit Bakterilerinin Lactococcus garvieae’ye Karşı Probiyotik Potansiyelinin İn Vitro Olarak Belirlenmesi

Bu çalışma amacı, gökkuşağı alabalıklarının bağırsak mikroflorasından Lactococcus garvieae’ye karşı antagonostik etkiye sahip Laktik Asit Bakterilerinin (LAB) izole edilmesi ve antagonostik etkiye sahip olduğu belirlenen bakteriyel türlerin olası probiyotik potansiyelinin in vitro olarak ortaya konulmasıdır. Bu amaçla Gökkuşağı alabalıklarının bağırsak florasından LAB türleri konvansiyonel kültür metotları kullanılarak izole edildi. Elde edilen izolatların L. garvieae’ye karşı antagonostik etkinlikleri agar well difüzyon testi ile belirlendi. Sonraki aşamada antagonostik aktiviteye sahip olduğu belirlenen izolatların hidrofobisitesi, pH ve safra tolerans düzeyleri ve antibiyotik duyarlılık profilleri belirlendi. Elde edilen aday probiyotik bakterilerinin genetik identifikasyonu PCR metodu ile gerçekleştirildi. Balıkların bağırsak florasından toplamda 47 izolat elde edildi. Bu izolatların 6’sının L. garvieae’ye karşı antagonostik etkinliğe sahip olduğu belirlendi. İleri testlerde izolatların hidrofobik özellikte oldukları, yüksek safra ve düşük pH şartlarına dirençli oldukları ve izolatların tamamının beş farklı antibiyotiğe karşı dirençli olduğu belirlendi. Genetik identifikasyon sonucu izolatlardan beşi Lactobacillus acidophilus olarak identifiye edildi. Bir izolat ise Lactobacillus spp. olarak tanımlandı. Bu çalışma ile ülkemiz kültür balığı yetiştiriciliğinde yaygın olarak görülen L. garvieae’nın kontrol altına alınmasında kullanılabilecek olası probiyotik bakteriler elde edilmiştir.

Potential of Lactic Acid Bacteria Isolated From Different Forages as Silage Inoculants for Improving Fermentation Quality and Aerobic Stability.

We aimed at isolating lactic acid bacteria (LAB) from different plant materials to study their crossed-fermentation capacity in silos and to find strains able to confer enhanced aerobic stability to silage. A total of 129 LAB isolates were obtained from lucerne (alfalfa), maize, sorghum, ryegrass, rice, barley, canola, Gatton panic, Melilotus albus, soy, white clover, wheat, sunflower, oat, and moha. Four Lactiplantibacillus plantarum subsp. plantarum strains (isolated from oat, lucerne, sorghum, or maize) were selected for their growth capacity. Identity (16S sequencing) and diversity (RAPD-PCR) were confirmed. Fermentative capacity (inoculated at 104, 105, 106, 107 CFU/g) was studied in maize silage and their cross-fermentation capacity was assessed in oat, lucerne, sorghum, and maize. Heterofermentative strains with the highest acetic acid production capacity conferred higher aerobic stability to maize silages. Regardless the source of isolation, L. plantarum strains, inoculated at a rate of 106 CFU/g, were effective to produce silage from different plant materials. From more than 100 isolates obtained, the application of a succession of experiments allowed us to narrow down the number of potential candidates of silage inoculants to two strains. Based on the studies made, L. plantarum LpM15 and Limosilactobacillus fermentum LfM1 showed potential to be used as inoculants, however further studies are needed to determine their performance when inoculated together. The former because it positively influenced different quality parameters in oat, lucerne, sorghum, and maize silage, and the latter because of its capacity to confer enhanced aerobic stability to maize silage. The rest of the strains constitute a valuable collection of autochthonous strains that will be further studied in the future for new applications in animal or human foods.

Screening of probiotic Lactobacilli with potential anti-allergic activity based on hyaluronidase inhibition and degranulation of RBL-2H3 cells in vitro

In the present study, the probiotic potential of lactic acid bacteria (LAB) isolated from different dairy sources were evaluated, and probiotics with anti-allergic activity were further screened based on the hyaluronidase inhibition assay and the degranulation of RBL-2H3 cells in vitro. As a result, Out of 20 strains, 15 LAB exhibited desirable probiotic properties and safety in vitro. Considering the suppressive activities on hyaluronidase and β-hexosaminidase release in degranulation-induced RBL-2H3 cells, strains LZ077E, LZ183E, and LZ260E exhibited potential probiotic properties that could be useful for alleviating allergic diseases. To evaluate the reliability of this result, the efficacy of these three strains on the expression of some cytokines and proteins in the signal pathway related to the FcεRI receptor on the RBL-2H3 cell surface were analyzed. The results show three strains exhibited remarkable downregulation of histamine and cytokines TNF-α and IL-4. Similarly, immunoblot analysis revealed that the probiotics also significantly decreased the phosphorylation of Lyn and Syk in RBL-2H3 cells. Our preliminary results may provide some scientific support for the use of probiotics for the treatment of allergic and inflammatory diseases, as well as the rapid screening of anti-allergic active probiotics in vitro.

Probiotic potential of lactic acid bacteria isolated from traditionally fermented legume products of Western Kenya

Fermentation as a processing technique has been used for a long time by people of Western Kenya to improve the quality of raw food material. During fermentation, lactic acid bacteria (LAB) synthesize vitamins and minerals, produce biologically active peptides with enzymes such as proteinase and peptidase, and remove some ant-nutrients. The medicinal and i¬‚avor enhancing properties of fermented foods are due to the presence of probiotics. This study aims at isolating and biochemically characterizing potential probiotic lactic acid bacteria from spontaneously fermented legume-based products from two locations in Vihiga County; Emuhaya and Mbale, Kenya. The results from the findings are presumptive indicator of probiotic bacteria in fermented legumes. RC0PU2, SB0PU3 and CP0PU1 isolated form Emuhaya can survive at low pH of 2 while SB0PU3 and CP0PU1 in addition can survive a salt concentration of 3%. SB0PU3 and CPOPU2 and RC0PU2, SB0PU2 and CPOPU3 can grow at high temperature of 45°C. RC0PU2, SB0PU2, GG0PU1, CP0PU1 and CPOPU2 can tolerate a salt concentration of 3%. Only two isolates RCOPU2 and CPOPU2 isolated from Mbale samples survived at the pH of 2. The findings from this study indicated that fermented legumes are potential sources of probiotics with unique characteristics. Key words: Probiotic potential, legumes, lactic acid bacteria.

Selection of potential lactic acid bacteria from fermented Sumbawa mare’s milk as starter cultures

Selection of potential lactic acid bacteria from fermented Sumbawa mare’s milk as starter cultures

Identification and probiotic potential of lactic acid bacteria from camel milk.

In the present study, a total of 80 presumed lactic acid bacteria (LAB) were isolated from camel milk. Selected LAB were identified as Lactococcus lactis (cam 12), Enterococcus lactis (cam 14) and Lactobacillus plantarum (cam 15) and their potential were tested by tolerance & de-conjugation of bile salts, antimicrobial activity, surface hydrophobicity and adhesion potential) along with this of probiotics were evaluated for curd formation and assessed for sensory properties and syneresis. Selected LABs showed antimicrobial activity against wide range of pathogenic bacteria (Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus cereus and Escherchiaia. coli). LAB (cam 12, cam 14 and cam15) were highly sceptible to chloramphenicol, vancomycin, and tetracyclin. In vitro adhesion studies with Caco-2 cells demonstrated strong adhesion activity with hydrophobicity (99%) was observed. Acute oral toxicity of E. lactis and L. plantarum showed non-toxic, non-virulent and safe for industrial application. The study provides potential LAB which may act as a substitute of functional food, synthetic feed and industrial curd formulation with in the shortest span (240min at 28-32°C).

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

The aim of the paper was to analyse changes in lactic acid bacteria (LAB) populations during spontaneous fermentation of green curly kale juice (Brasicca oleracea L. var. acephala L.) and to determine the probiotic potential of LAB isolates. The analyses revealed that changes in LAB populations were specific for spontaneously fermented vegetable juices. The initial microbiota, composed mostly of Leuconostoc mesenteroides bacteria, was gradually replaced by Lactobacillus species, mainly Lactobacillus plantarum, Lactobacillus sakei, and Lactobacillus coryniformis. Screening tests for the antimicrobial properties and antibiotic susceptibility of isolates allowed for the selection of 12 strains with desirable characteristics. L. plantarum isolates were characterized by the widest spectrum of antimicrobial interactions, both towards Gram-positive and Gram-negative bacteria. Also, L. plantarum strains exhibited the best growth abilities under low pH conditions, and at different NaCl and bile salt concentrations. All strains showed different levels of antibiotic sensitivity, although they were resistant to vancomycin and kanamycin. The present study has shown that bacterial isolates obtained from spontaneously fermented kale juice could constitute valuable probiotic starter cultures, which may be used in fermentation industry.

Purification and characterization of novel exopolysaccharides produced from Lactobacillus paraplantarum KM1 isolated from human milk and its cytotoxicity

BackgroundMicrobial origin polysaccharides have gained popularity due to lesser toxicity, better degradability and selectivity as compared to their synthetic counterparts and can be used as emulsifier, stabilizer, thickener, texturizer, flocculating and gelling agent. Here main emphasis on exopolysaccharide production from potential lactic acid bacteria that has GRAS status. ResultsThis work was aimed at isolating, purifying and characterizing an extracellular polysaccharide (EPS) produced by a foodgrade lactic acid bacteria Lactobacillus paraplantarum KM1. L. paraplantarum KM1 was isolated from human milk and identified by conventional and molecular techniques. The 16S rRNA sequence of the isolate was registered in National Centre for Biotechnology Information (NCBI) under accession number KX671558. L. paraplantarum KM1 was found to produce EPSs in lactose containing MRS medium, and the maximum yield (47.4 mg/ml) was achieved after 32-h incubation. As evident from TLC and HPLC analyses, the polysaccharide was found to be a heteropolymer-containing glucose, galactose and mannose as main sugars. Different oligosaccharides namely hexoses were obtained after partial hydrolysis of the polymer using MALDI-ToF-MS. The total molecular weight of all polysaccharides present was 348.7 kDa with 100 °C thermal stability as well as water soluble in nature. Cell cytotoxicity revealed that the purified EPS was safe for consumption; thus, it can be used in various food industries as emulsifying and texture agent. ConclusionsThe present study highlighted that exopolysaccharides could be harnessed to improve food products in terms of texture, emulsifying agents, pharmaceutical industry (antioxidants, antitumour, anti-inflammatory and antiviral agents) and as safety purposes.

Bioprotective potential of lactic acid bacteria

Abstract Acidification in lactic-fermented foods is realized by lactic acid bacteria as an added starter culture or by autochthonous strains. These microbial strains possess different prominent features that define the technological, organoleptic, nutritional, and microbial safety aspects of the product. The bioprotective effect of the bacterial strains may be related to antagonistic properties against food spoilage and/or pathogenic strains. The aim of the present study is to determine the antimicrobial properties of three different food-grade lactic acid bacteria in order to use them as bioprotective cultures. Our findings show that the Lactobacillus pentosus, Enterococcus faecalis, and Pediococcus parvulus exerted a bacteriostatic effect on Escherichia coli and Bacillus cereus, whereas the Saccharomyces cerevisiae growth was not inhibited, which made them susceptible agent for co-culture systems.

Probiotic Potential of Pediococcus acidilactici and Enterococcus faecium Isolated from Indigenous Yogurt and Raw Goat Milk

Probiotics are live microorganisms that, when administered in adequate amounts, confer health benefits to the host. This study was conducted for the isolation of potential lactic acid bacteria (LAB) with probiotic properties from goat milk and yogurt. Several tests were conducted in vitro using the standard procedures for evaluating the inhibitory spectra of LAB against pathogenic bacteria; tolerance to NaCl, bile salt, and phenol; hemolytic, milk coagulation, and bile salt hydrolase activities; gastrointestinal transit tolerance; adhesion properties; and antibiotic susceptibility. Among 40 LAB strains screened according to culture characteristics, five isolates exhibited antagonistic properties. Three were identified as Pediococcus acidilactici, and two were identified as Enterococcus faecium, exploiting 16S rRNA gene sequencing. All the isolates succeeded in the gastrointestinal transit tolerance assay and successively colonized mucosal epithelial cells. Based on the results of these in vitro assays, both P. acidilactici and E. faecium can be considered as potential probiotic candidates.

Twenty years of research on HPV vaccines based on genetically modified lactic acid bacteria: an overview on the gut-vagina axis.

Most cervical cancer (CxCa) are related to persistent infection with high-risk human papillomavirus (HR-HPV) in the cervical mucosa, suggesting that an induction of mucosal cell-mediated immunity against HR-HPV oncoproteins can be a promising strategy to fight HPV-associated CxCa. From this perspective, many pre-clinical and clinical trials have proved the potential of lactic acid bacteria (LAB) genetically modified to deliver recombinant antigens to induce mucosal, humoral and cellular immunity in the host. Altogether, the outcomes of these studies suggest that there are several key factors to consider that may offer guidance on improvement protein yield and improving immune response. Overall, these findings showed that oral LAB-based mucosal HPV vaccines expressing inducible surface-anchored antigens display a higher potential to induce particularly specific systemic and mucosal cytotoxic cellular immune responses. In this review, we describe all LAB-based HPV vaccine investigations by reviewing databases from international studies between 2000 and 2020. Our aim is to promote the therapeutic HPV vaccines knowledge and to complete the gaps in this field to empower scientists worldwide to make proper decisions regarding the best strategies for the development of therapeutic HPV vaccines.

Evaluation of the Effects of Pediococcus acidilactici Isolated from Wara, a Nigerian Milk Product, in the Prevention of Diarrhea and the Modulation of Intestinal Microflora in Wistar Rats

Animals have been used in the evaluation of probiotic potentials of lactic acid bacteria for the development of functional food as only in-vitro tests may not be enough to ascertain the probiotic ability of an organism and its safety in a living host. The action of a probiotic Pediococcus acidilactici strain isolated from Wara, a Nigerian milk product, in the treatment of Diarrhea in wistar rats infected orally with Diarrhoeagenic Enterotoxigenic Escherichia coli as well as the survival and microflora modulation of the probiotic strain in the gastrointestinal tract were evaluated. Five groups of seven rats each were infected and treated as the case may be with the pathogen and probiotic respectively. Each group received specific treatments for 30 days, during which the animals were closely monitored and the faecal samples were analyzed for the trend of E. coli and LAB counts. Also, specific organs of the Gastrointestinal tract (GIT) were examined for any histomorphological disparity after 30 days of daily treatment. Clinical signs were observed in the pathogen challenged animals while the probiotic treated groups displayed less pronounced Diarrheal symptoms and a negligible E. coli count. The strain adhered to the mucosal wall and did not initiate any adverse effect on the organs of the GIT after treatment. It was concluded that Pediococcus acidilactici isolated from Wara, a Nigerian milk product, was able to improve gut health through pathogen exclusion and had no adverse effect on the general health of the host.

Probiotic Potential of Lactic Acid Starter Cultures Isolated from a Traditional Fermented Sorghum-Millet Beverage.

The purpose of this study was to establish the probiotic potential of lactic acid bacteria (LAB) starter cultures, Lb. plantarum MNC 21, L. lactis MNC 24, and W. confusa MNC 20, isolated from a traditionally fermented sorghum-millet beverage from Uganda. The cultures were examined for tolerance to acid and bile salts, bile salt hydrolase (BSH) activity, antibiotic susceptibility, biogenic amine production, mucin degradation, hydrophobicity, auto-aggregation, adherence to the ileum, coaggregation, and antimicrobial properties against selected pathogenic species. Lb. rhamnosus yoba 2012, a known probiotic, was the reference. The isolates were tolerant to acid (pH = 3) and bile (1%). W. confusa MNC 20 and Lb. plantarum MNC 21 exhibited medium BSH activity (11–15 mm diameter of hydrolysis zone) while L. lactis and Lb. rhamnosus yoba 2012 exhibited low BSH activity (<10 mm diameter of hydrolysis zone). All isolates lacked mucolytic activity. Lb. plantarum MNC 21 and W. confusa MNC 20 produced agmatine. The candidate and reference microorganisms were resistant to 10 of 21 and 5 of 21 antibiotics, respectively. The isolates exhibited hydrophobic, auto-aggregation and coaggregation properties. These three properties were exhibited more (p < 0.05) by the reference than the potential probiotics. The ability of the potential probiotics to attach onto the goat ileum (7.3–8.0 log cfu/cm2) was comparable to that of Lb. rhamnosus yoba 2012 (7.6 log cfu/cm2). The four LAB inhibited E. coli, S. aureus, and S. enterica to the same extent (p < 0.05). The findings indicated potential probiotic activity of the starter cultures. However, further in vivo examination of these isolates is required to confirm their probiotic capabilities.