Potential Of Lactic Acid Bacteria Research Articles

Probiotics potential of lactic acid bacteria isolated from Slender Walking Catfish (Clarias nieuhofii)

Abstract. Lingga R, Adibrata S, Roanisca O, Sipriyadi, Wibowo RH, Arsyadi. 2023. Probiotics potential of lactic acid bacteria isolated from Slender Walking Catfish (Clarias nieuhofii). Biodiversitas 24: 4572-4580. Probiotics are living microorganisms or bioactive agents that positively impact animal digestion. They have successfully isolated from various sources. Recently, we isolated and characterized lactic acid bacteria (LAB) from slender walking fish (Clarias nieuhofii Valenciennes, 1840). The fish sample was obtained from Batu Rusa and Paya Benua Rivers in Bangka Island, Indonesia. LAB was isolated from the fish intestine using the pour plate method. The isolated LAB was then characterized based on their phenotypic traits, biochemical properties, and the 16S rRNA gene identification. The chosen isolates were tested to determine their ability to produce lactic acid, hemolytic and antibacterial activity, and antibiotic resistance. All isolates have the characteristic of rod-shaped and short rod-shaped cells with Gram-positive properties. Isolate KP1 showed the number of populations (2.89 x 107 CFU/mL) and lactic acid production with a concentration of 1.85%. All isolates exhibited no hemolysis activity and displayed sensitivity to antibiotics. The twelve lactic acid bacteria formed clear zones against Staphylococcus aureus and Escherichia coli. The results of the 16S rRNA gene identification indicated that isolates KB4, KB7, KB8, and KP1 belong to Lactobacillus vaginalis, Lactobacillus fermentum, Limosilactobacillus fermentum, and Levilactobacillus brevis, respectively. Lactic acid bacteria isolated from slender walking fish exhibited potential probiotic traits.

The Potential of Lactiplantibacillus plantarum ATCC 14917 in the Development of Alginate-Based Gel Formulations with Anti-Staphylococcus aureus Properties.

This study aimed to evaluate the potential of lactic acid bacteria (LAB) in developing alginate-based gel formulations to inhibit Staphylococcus aureus. Initially, the antagonistic actions of three lactic acid bacteria (LAB) (Lacticaseibacillus rhamnosus ATCC 10863, Lactiplantibacillus plantarum ATCC 14917, Limosilactobacillus fermentum ATCC 23271) were evaluated against S. aureus ATCC 25923. All tested LAB inhibited S. aureus, but the highest activity was observed for L. plantarum ATCC 14917 (p < 0.05). The antimicrobial effects of L. plantarum ATCC 14917 cell suspensions, sonicate cells extract, and cell-free supernatants (pH 5 or 7) were analyzed using a broth-based assay. The cell suspensions inhibited S. aureus at concentrations ≥ 10%, and these effects were confirmed by a time-kill assay. Alginate-based gels were formulated with cell suspensions, sonicate cells extract, and cell-free supernatant (pH 5). These formulations inhibited S. aureus growth. Based on the results, the alginate gel with cell suspensions at 10% was selected for further characterization. L. plantarum ATCC 14917 survived in the alginate-based gel, especially when stored at 5 °C. At this temperature, the L. plantarum-containing alginate gel was stable, and it was in compliance with microbiological standards. These findings suggest it can be a promising agent for the topical treatment of infections induced by S. aureus.

Isolation, identification and probiotic potential of lactic acid bacteria and yeasts from commercial yogurt and homemade non-dairy fermented food “KANJI”

South Asian cuisines encompasses a rich variety of traditional fermented foods, which hold great promise as sources of probiotic bacteria with notable health benefits. This study aimed to isolate and characterize probiotic strains from homemade plant-based fermented foods (kanji drink and rice kanji) and commercial dairy-based probiotics (sweetened and probiotic yogurt). The samples were found safe for consumption, devoid of indicator microorganisms and hemolytic activity. They exhibited a diverse microflora with substantial microbial counts (>106 CFU/ml), identified as yeasts and lactic acid bacteria (LAB) namely Lactobacillus curvatus, Leuconostoc mesenteroids, Lactobacillus delbrueckii ssp lactis, Lactobacillus plantarum, and Lactobacillus delbrueckii. Antimicrobial activity tests against six foodborne pathogens demonstrated significant reductions in their growth, highlighting the broad-spectrum antimicrobial potential of the probiotic isolates against gram-positive and gram-negative bacteria. The mixed consortium of samples showed higher growth inhibition compared to individual isolates, emphasizing the importance of microbial diversity in probiotic formulations. The samples' mix consortiums also displayed high auto-aggregative (42.36%–75%) and co-aggregative abilities (up to 93%) with the pathogens over time, with sweetened yogurt showing the highest co-aggregation percentage. The antimicrobial activity of the mix consortiums correlated positively with auto-aggregative capability but negatively with co-aggregative capability, although these correlations were not statistically significant. Consumer acceptance tests, using a nine-point hedonic scaling, favored commercial yogurts over homemade kanji, with sweetened yogurt receiving the highest scores. In conclusion, this study provides insights into the safety, quality, microbial characteristics, antimicrobial activity, aggregative capability, and consumer acceptance of both commercial yogurt and homemade kanji. Considering the limitations of dairy-based probiotics and the growing popularity of vegetarian diets, promoting the consumption of homemade plant-based fermented foods like kanji, which offer wholesome nutrition and potential probiotic benefits, is recommended. Future research should focus on characterizing the in-vivo probiotic potential and standardizing formulations based on consumer demands.

Anti-inflammatory potential of lactic acid bacteria from southern Brazil by reducing TNF-α and increasing IL-10 synthesis: an in vitro study.

To evaluate the adhesion capacity and anti-inflammatory activity of lactic acid bacteria (LAB) isolated from raw cow milk and artisan cheese in Southern Brazil, investigating their effect on the release of cytokines such as TNF-α and IL-10 and their influence on the activation of the p38/MAPK pathway. Lentilactobacillus parabuchneri ML4, Lacticaseibacillus paracasei ML33, Lactiplantibacillus pentosus ML82, Lactiplantibacillus plantarum CH131, and L. paracasei CH135 demonstrated high adhesion potential in an in vitro model of the intestinal epithelium, as well as anti-inflammatory activity. After a 4-hour treatment, the strains significantly increased TNF-α levels, while a 24-hour treatment led to a significant decrease in TNF-α release. Moreover, IL-10 levels significantly increased after 24-hour and 48-hour treatments with LAB. The inhibition of p38/MAPK phosphorylation was identified as one of the mechanisms by which the L. paracasei ML33 and L. plantarum CH131 strains suppressed the production and release of TNF-α. We identified LAB strains with potential anti-inflammatory properties that could adhere to the intestinal mucosa and alleviate the inflammatory response by reducing the production and release of TNF-α through the inhibition of the p38/MAPK pathway, while promoting the production of IL-10.

Identifikasi dan Potensi Probiotik Bakteri Asam Laktat pada Pangan Fermentasi Lokal

Lactic Acid Bacteria (LAB) are bacteria involved in food fermentation processes and can be used as probiotics. This study aims to isolate, identify and determine the probiotic potential of Lactic Acid Bacteria (LAB) at the end of the fermentation of local food on the island of Bangka and South Sumatra (aruk rice, anchovy sauce and tempoyak). Isolation and identification of lactic acid bacteria were carried out macroscopically, microscopically, biochemically and molecularly assays based on 16S rRNA. The probiotic potency of the isolates was tested based on their resistance to acid and antibacterial activity. LAB that plays a role in the process of making aruk rice is Lactobacillus plantarum with rod-shaped characteristics, gram positive, does not have the catalase enzyme, is able to ferment glucose into acid, is able to ferment lactose and sucrose, does not move, is resistant to acids and has antibacterial activity against Staphylococcus aureus.

Effect of honey bee forage plants in Tunisia on diversity and antibacterial potential of lactic acid bacteria and bifidobacteria from Apis mellifera intermissa and its products.

Lactic acid bacteria and bifidobacteria (LAB and Bifido), isolated from the gastrointestinal tract of Apis mellifera intermissa (BGIT), honey (H), propolis (P) and bee bread (BB) of hives set in different vegetations (wildflowers, caraway, orange blossom, Marrubium vulgare, Eucalyptus and Erica cinerea), were subjected to analysis of their antibacterial potential. Isolates able to inhibit Staphylococcus aureus were selected and identified with MALDI-TOF MS leading to 154 strains representing 12 LAB and Bifido species. Lactiplantibacillus plantarum, Pediococcus pentosaceus and Enterococcus faecalis were predominantly found in all matrices. BGIT showed the highest LAB and Bifido diversity with exclusive occurrences of five species (including Bifidobacterium asteroides and Limosilactobacillus fermentum). Honey was the second origin harboring an important variety of LAB species of which Apilactobacillus kunkeei and Enterococcus mundtii were characteristic of both H and BGIT. Principal components analysis revealed associations between antibacterial activities of LAB and Bifido, matrices and honey bee forage plants. Inhibition trends of S. aureus and Citrobacter freundii were highlighted with: L. plantarum from BGIT, P, H of bees feeding on E. cinerea; Pediococcus pentosaceus from BGIT, P, BB associated with E. cinerea; and Bifidobacterium asteroides from BGIT/orange blossom system. However, Enterococcus faecium associated with BGIT/Eucalyptus system antagonized Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa and Acinetobacter baumannii. Our findings highlighted noteworthy effects of bee forage plants on the antibacterial activity of LAB and Bifido. Our approach could be useful to identify multiple conditions promoting antibacterial potency of LAB and Bifido under the combined effects of feeding plants and living matrices.

The potential of lactic acid bacteria isolated from ikan budu (fermented fish) to inhibit the growth of pathogenic fungi and detoxify aflatoxin B1.

Market demand for safe feed and food supply and consumer preferences for safe and healthy products are increasing. Control measures to counter threats to the feed supply need to be implemented as early as possible to prevent economic losses. Mycotoxins produced by certain groups of fungi are a problem that can disrupt the feed supply or pose a threat to the health of animals and humans. Biological control to detoxify contaminated feed ingredients can be carried out on a large scale economically. For example, lactic acid bacteria (LAB) can act as biological agents for eliminating mycotoxins. This study aimed to clarify the value of screening LAB to inhibit Aspergillus flavus growth and detoxify aflatoxin B1 (AFB1). In this study, using a completely randomized design with three replications, five isolates of LAB (LA.1, LA.6, LA.8, LA.12, and LA.22) along with their supernatants were tested qualitatively and quantitatively for their ability to counter mycotoxins using A. flavus and corn kernels. The isolates with the best activity were identified by sequencing 16S rDNA. The results showed that the five LAB isolates can inhibit the growth of A. flavus and detoxify AFB1. Among these isolates, LA.12 showed the best performance, followed by LA.22, LA.8, LA.6, and then LA.1. The sequencing results confirmed that LA.12 was Lactobacillus harbinensis strain 487. All of the isolates in this study have the potential as biological agents for detoxifying AFB1, with isolate LA.12 appearing to be the most promising biodetoxification agent for feed (AFB1 in corn) based on its ability to inhibit pathogenic fungi.

Biotechnological potential of lactic acid bacteria derived bacteriocins in sustainable food preservation

This review paper discusses the biotechnological potential of lactic acid bacteria (LAB) in the food industry, specifically their ability to produce antimicrobial substances known as bacteriocins. As interest in natural alternatives to synthetic food preservatives grows, bacteriocins have gained significant attention due to their ability to enhance the shelf life and safety of food products. The paper explores the classification, biosynthesis, mode of action, production, and purification of bacteriocins. By examining how these antimicrobial peptides inhibit pathogenic bacteria, the equilibrium of microbial populations can be maintained, leading to improved food preservation. The diverse range of bacteriocins produced by LAB and their effectiveness as natural preservatives in food manufacturing are highlighted. The overall goal of the review is to provide insights into the potential of LAB and bacteriocins for biological food preservation. Understanding the various aspects of bacteriocin production and their mode of action can contribute to the development of sustainable and safe food preservation strategies, promoting the use of natural alternatives in the food industry.

Metagenomic analysis revealed the potential of lactic acid bacteria in improving natural saline-alkali land.

Management and improving saline-alkali land is necessary for sustainable agricultural development. We conducted a field experiment to investigate the effects of spraying lactic acid bacteria (LAB) on the cucumber and tomato plant soils. Three treatments were designed, including spraying of water, viable or sterilized LAB preparations to the soils of cucumber and tomato plants every 20days. Spraying sterilized or viable LAB could reduce the soil pH, with a more obvious effect by using viable LAB, particularly after multiple applications. Metagenomic sequencing revealed that the soil microbiota in LAB-treated groups had higher alpha-diversity and more nitrogen-fixing bacteria compared with the water-treated groups. Both viable and sterilized LAB, but not water application, increased the complexity of the soil microbiota interactive network. The LAB-treated subgroups were enriched in some KEGG pathways compared with water or sterilized LAB subgroups, such as environmental information processing-related pathways in cucumber plant; and metabolism-related pathways in tomato plant, respectively. Redundancy analysis revealed association between some soil physico-chemical parameters (namely soil pH and total nitrogen) and bacterial biomarkers (namely Rhodocyclaceae, Pseudomonadaceae, Gemmatimonadaceae, and Nitrosomonadales). Our study demonstrated that LAB is a suitable strategy for decreasing soil pH and improving the microbial communities in saline-alkali land.

Screening for potential novel probiotic Levilactobacillus brevis RAMULAB52 with antihyperglycemic property from fermented Carica papaya L.

Probiotics are live microorganisms with various health benefits when consumed in appropriate amounts. Fermented foods are a rich source of these beneficial organisms. This study aimed to investigate the probiotic potential of lactic acid bacteria (LAB) isolated from fermented papaya (Carica papaya L.) through in vitro methods. The LAB strains were thoroughly characterized, considering their morphological, physiological, fermentative, biochemical, and molecular properties. The LAB strain's adherence and resistance to gastrointestinal conditions, as well as its antibacterial and antioxidant capabilities, were examined. Moreover, the strains were tested for susceptibility against specific antibiotics, and safety evaluations encompassed the hemolytic assay and DNase activity. The supernatant of the LAB isolate underwent organic acid profiling (LCMS). The primary objective of this study was to assess the inhibitory activity of α-amylase and α-glucosidase enzymes, both in vitro and in silico. Gram-positive strains that were catalase-negative and carbohydrate fermenting were selected for further analysis. The LAB isolate exhibited resistance to acid bile (0.3% and 1%), phenol (0.1% and 0.4%), and simulated gastrointestinal juice (pH 3-8). It demonstrated potent antibacterial and antioxidant abilities and resistance to kanamycin, vancomycin, and methicillin. The LAB strain showed autoaggregation (83%) and adhesion to chicken crop epithelial cells, buccal epithelial cells, and HT-29 cells. Safety assessments indicated no evidence of hemolysis or DNA degradation, confirming the safety of the LAB isolates. The isolate's identity was confirmed using the 16S rRNA sequence. The LAB strain Levilactobacillus brevis RAMULAB52, derived from fermented papaya, exhibited promising probiotic properties. Moreover, the isolate demonstrated significant inhibition of α-amylase (86.97%) and α-glucosidase (75.87%) enzymes. In silico studies uncovered that hydroxycitric acid, one of the organic acids derived from the isolate, interacted with crucial amino acid residues of the target enzymes. Specifically, hydroxycitric acid formed hydrogen bonds with key amino acid residues, such as GLU233 and ASP197 in α-amylase, and ASN241, ARG312, GLU304, SER308, HIS279, PRO309, and PHE311 in α-glucosidase. In conclusion, Levilactobacillus brevis RAMULAB52, isolated from fermented papaya, possesses promising probiotic properties and exhibits potential as an effective remedy for diabetes. Its resistance to gastrointestinal conditions, antibacterial and antioxidant abilities, adhesion to different cell types, and significant inhibition of target enzymes make it a valuable candidate for further research and potential application in the field of probiotics and diabetes management.

The utilization of Agricultural waste as one of the environmental issues, employing the bio-conversion potential of lactic acid bacteria

The utilization of Agricultural waste as one of the environmental issues, employing the bio-conversion potential of lactic acid bacteria

Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives.

Fermentation of plant-based milk alternatives (PBMAs), including nut-based products, has the potential to generate new foods with improved sensorial properties. In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n=17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis sucrose metabolism in efficient acidification of nut-based milk alternatives, we obtained spontaneous mutants defective in sucrose utilisation and confirmed their mutations by WGS. One mutant containing a sucrose-6-phosphate hydrolase gene (sacA) frameshift mutation was unable to efficiently acidify almond, cashew and macadamia nut milk alternatives. Plant-based Lc. lactis isolates were heterogeneous in their possession of the nisin gene operon near the sucrose gene cluster. The results of this work show that sucrose-utilising plant-based Lc. lactis have potential as starter cultures for nut-based milk alternatives.

Isolation and antimicrobial activity of lactic acid bacteria isolated from pineapple and watermelon

Probiotics are living microorganism which when consumed in adequate amount provide health benefit to the host, examples are lactic acid bacteria which are gram positive organisms that can withstand different environmental stress during production and storage of products containing them. This study aims to evaluate probiotic potential of lactic acid bacteria (LAB) strains isolated from pineapple and water melon. The materials used in the evaluation were properly sterilized including the different media like De-man Rogosa &amp; Sharpe agar (MRS), MRS broth for the isolation of LAB by streaking method, nutrient agar, and Mueller Hinton agar for the antibiotic susceptibility test using Disc diffusion method. Out of 168 bacteria counted on plate count agar, a total of six strains were screened based on their cultural and biochemical characteristics. The fruit isolates were screened for antibacterial activity and for their antibiotics susceptibility; the six isolates showed antibacterial behaviour towards both gram-positive and gram-negative human pathogens (Proteus mirabilis, Escherichia coli, Pseudomonas aeruginosa, Bacillus subtilis, Staphylococcus aureus, and Corynebacteria spp.), while some showed no zone of inhibition. The antibiotic susceptibility test was also promising with P1 showing 31 mm against Amoxicav. Molecular identification analysis (16sRNA sequencing) revealed that the isolates were different species belonging to the same group, Lactobacillus fermentum, Lactobacillus plantarum and Weissella cibaria. Conclusively, these results demonstrate that bacteria isolated from fruit samples have interesting properties and could potentially be used as probiotics and in the preparation of functional fruit products.

Isolation and antimicrobial activity of lactic acid bacteria isolated from pineapple and watermelon

Probiotics are living microorganism which when consumed in adequate amount provide health benefit to the host, examples are lactic acid bacteria which are gram positive organisms that can withstand different environmental stress during production and storage of products containing them. This study aims to evaluate probiotic potential of lactic acid bacteria (LAB) strains isolated from pineapple and water melon. The materials used in the evaluation were properly sterilized including the different media like De-man Rogosa &amp; Sharpe agar (MRS), MRS broth for the isolation of LAB by streaking method, nutrient agar, and Mueller Hinton agar for the antibiotic susceptibility test using Disc diffusion method. Out of 168 bacteria counted on plate count agar, a total of six strains were screened based on their cultural and biochemical characteristics. The fruit isolates were screened for antibacterial activity and for their antibiotics susceptibility; the six isolates showed antibacterial behaviour towards both gram-positive and gram-negative human pathogens (Proteus mirabilis, Escherichia coli, Pseudomonas aeruginosa, Bacillus subtilis, Staphylococcus aureus, and Corynebacteria spp.), while some showed no zone of inhibition. The antibiotic susceptibility test was also promising with P1 showing 31 mm against Amoxicav. Molecular identification analysis (16sRNA sequencing) revealed that the isolates were different species belonging to the same group, Lactobacillus fermentum, Lactobacillus plantarum and Weissella cibaria. Conclusively, these results demonstrate that bacteria isolated from fruit samples have interesting properties and could potentially be used as probiotics and in the preparation of functional fruit products.

Alpha-amylase and alphaglucosidase inhibitory properties, beta-galactosidase activity, and probiotic potential of lactic acid bacteria and bifidobacteria from Apis mellifera intermissa and its products.

The present study aimed to evaluate the probiotic potential, α-amylase and α-glucosidase inhibitory effects, and β-galactosidase production of 19 non haemolytic lactic acid bacteria and bifidobacteria previously identified and isolated from honey bee gastrointestinal tract (BGIT) of Apis mellifera intermissa, honey, propolis and bee bread. The isolates were screened according to their high resistance to lysozyme and potent antibacterial activity. Our results indicated that among the 19 isolates, Limosilactobacillus fermentum BGITE12.2, Lactiplantibacillus plantarum BGITEC13, Limosilactobacillus fermentum BGITEC5.1 and Bifidobacterium asteroides BGITOB8, isolated from BGIT exhibited a good tolerance to 100mg/mL lysozyme (> 82%), excellent tolerance to 0.5%bile salt [survival rate (SR) ≥ 83.19% ± 0.01], and a high SR (≥ 80.0%) under gastrointestinal tract conditions. The auto-aggregation ability was high (auto-aggregation index ranging from 67.14 ± 0.16 to 92.8% ± 0.03) for L. fermentum BGITE12.2, L. plantarum BGITEC13, and B. asteroides BGITOB8, and moderate for L. fermentum BGITEC5.1 (39.08% ± 0.11). Overall, the four isolates showed moderate co-aggregation capacity with pathogenic bacteria. They exhibited from moderate to high hydrophobicity towards toluene and xylene. The safety assessment revealed that the four isolates lacked gelatinase and mucinolytic activities. Also, they were susceptible to ampicillin, clindamycin, erythromycin, and chloramphenicol. Interestingly, the four isolates showed α-glucosidase and α-amylase inhibitory activities ranging from 37.08 ± 0.12 to 57.57% ± 0.1 and from 68.30 ± 0.09 to 79.42% ± 0.09, respectively. Moreover, L. fermentum BGITE12.2, L. plantarum BGITEC13, L. fermentum BGITEC5.1 isolates exhibited β-galactosidase activity over a wide range of 52.49 ± 0.24-746.54 ± 0.25 Miller Units. In conclusion, our findings suggest that the four isolates could be potential candidates for probiotics with interesting functional properties.

Underexplored Potential of Lactic Acid Bacteria Associated with Artisanal Cheese Making in Brazil: Challenges and Opportunities

Artisanal cheeses are prepared using traditional methods with territorial, regional and cultural linkages. In Brazil, there is a great diversity of artisanal cheeses (BAC), which have historical, socioeconomic and cultural importance. The diversity of the BAC between producing regions is due to the different compositions of raw milk, the steps involved in the process and the maturation time. The crucial step for cheese differentiation is the non-addition of starter cultures, i.e., spontaneous fermentation, which relies on the indigenous microbiota present in the raw material or from the environment. Therefore, each BAC-producing region has a characteristic endogenous microbiota, composed mainly of lactic acid bacteria (LAB). These bacteria are responsible for the technological, sensory and safety characteristics of the BAC. In this review, the biotechnological applications of the LAB isolated from different BAC were evidenced, including proteolytic, lipolytic, antimicrobial and probiotic activities. In addition, challenges and opportunities in this field are highlighted, because there are knowledge gaps related to artisanal cheese-producing regions, as well as the biotechnological potential. Thus, this review may provide new insights into the biotechnological applications of LAB and guide further research for the cheese-making process.

Bacteriocin potency test of lactic acid bacteria (LAB) isolated from rumen of Bali cattle against low pH and bile salt

Background: Lactic acid bacteria (LAB) are a group of probiotic bacteria, which are not at risk and can even have a positive impact on human and animal health. As a source of probiotics, the application of these bacteria must be resistant to environmental conditions such as resistance to low pH and gastrointestinal bile acids. This study aimed to determine the probiotic potential of lactic acid bacteria isolated from the rumen and colon of Bali cattle by testing their resistance to low pH and bile salts. Methods: The study began with the cultivation of isolates from the rumen and colon of Bali cattle including growth on liquid MRS media, catalase test, and Gram staining. The second stage involved testing the isolate's resistance to low pH (pH 2, 3, and 4) and testing NaDC with concentrations of 0.2 mM, 0.4 mM, and 0.6 mM. Results: Tests showed that of the 10 isolates from Bali cattle rumen tested, it was found that all had high tolerance at low pH, namely growing well at pH 2 and NaDC levels up to 0.6 mM. The results obtained corroborate the results of previous studies on the resistance of lactic acid bacteria isolates from the gastrointestinal tract of Bali cattle to low pH and bile salt levels as a condition for application as a probiotic. Conclusion: The resistance of the isolate to low pH and NaDC shows that LAB isolates from the rumen of Bali cattle have the potential to be used as a reliable source of probiotics.

Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv. Cobrançosa.

The probiotic features of Lactiplantibacillus (L.) pentosus and L. paraplantarum strains, endogenous in Cobrançosa table olives from northeast Portugal, were assessed in terms of functional properties and health benefits. Fourteen lactic acid bacteria strains were compared with Lacticaseibacillus casei from a commercial brand of probiotic yoghurt and L. pentosus B281 from Greek probiotic table olives, in attempts to select strains with higher probiotic performances than those references. For functional properties, the i53 and i106 strains, respectively, exhibited: 22.2 ± 2.2% and 23.0 ± 2.2% for Caco-2 cell adhesion capacity; 21.6 ± 7.8% and 21.5 ± 1.4% for hydrophobicity; 93.0 ± 3.0% and 88.5 ± 4.5% for autoaggregation ability by 24 h of incubation; and ability to co-aggregate with selected pathogens-from 29 to 40% to Gram+ (e.g., Staphylococcus aureus ATCC 25923 and Enterococcus faecalis ATCC 29212); and from 16 to 44% for Gram- (e.g., Escherichia coli ATCC 25922 and Salmonella enteritidis ATCC 25928). The strains proved to be resistant (i.e., halo zone ≤14 mm) to some antibiotics (e.g., vancomycin, ofloxacin, and streptomycin), but susceptible (i.e., halo zone ≥ 20 mm) to others (e.g., ampicillin and cephalothin). The strains exhibited health-beneficial enzymatic activity (such as acid phosphatase and naphthol-AS-BI-phosphohydrolase), but not health-harmful enzymatic activity (such as β-glucuronidase and N-acetyl-β-glucosaminidase). Additionally, the antioxidant activity and cholesterol assimilation features, respectively, of the strains were 19.6 ± 2.8% and 77.5 ± 0.5% for i53, and 19.6 ± 1.8% and 72.2 ± 0.9% for i106. This study indicated that the addition of L. pentosus strains i53 and/or i106 to Cobrançosa table olives is likely to enhance the added value of the final product, in view of the associated potential benefits upon human health.

Probiotic potential of lactic acid bacteria isolated from colostrum of 3 different mammals

ABSTRACT This study aimed to investigate the in vitro properties of lactic acid bacteria isolated from colostrum samples of goat, sheep and cow. Four isolates of lactic acid bacteria identified through 16S rDNA sequencing were screened for probiotic potential including their enzymatic activities (hemolytic, DNase activity, API ZYM profiling and tolerance to the gastrointestinal conditions), their antimicrobial activities, their adhesion properties through biofilm formation capacity, auto-aggregation and co-aggregation with pathogens bacteria and hydrophobicity. They were also tested for their antibiotic susceptibility and antioxidant power. All the strains (ADG1b Lactobacillus gasseri, ZPana Lactiplantibacillus plantarum, S2ana Enterococcus hirae and ZGana Lactobacillus gasseri) demonstrated probiotic properties and they could resist different gastrointestinal conditions. They displayed good antimicrobial activities. Furthermore, they had high antioxidant power, although strain dependent. The results of this study showed that L. gasseri (ADG1b) is the most promising probiotic.

HEAMATOLOGICAL, BIOCHEMICAL AND HISTOLOGICAL RESPONSES OF INFECTED Rattus albus (albino Wister rats) FED WITH PROBIOTICS (Lactobacillus sp.)

For years, Lactobacilli have been used as probiotics. They are believed to play important role in maintaining a state of immunological homeostasis within host. This research was aimed at evaluating immunity-boosting potential of lactic acid bacteria isolated from kunu and palm wine; using standard experimental/scientific methods. Results revealed the bacterial isolates, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus casei to influence the immune system of pathogen-infected albino Wister rats. The pathogen treated rats without probiotic did not survive shortly after the post-acclimatization treatment, while the pathogen treated rats (fed with probiotic) survived; with a mean weight ranging from 128.33 g – 149.19 g for pathogen treated rats, 140.18 g – 149.65 g for Lactobacillus species + pathogen treated rats and 150.90g – 188.31g for control rats (non-infected). The haematological parameters (PCV and Hb) of the Lactobacillus species + pathogen treated rats (ranging 45.6 – 53.4 %; 15.5 -17.8 mg/dl) were higher compared to the control rats (ranging 20.7 – 32.9 %; 6.9 – 11.0 mg/dl). Enzymes (AST and ALT) activities of the Lactobacillus species + pathogen treated rats ranged from 0.091 - 0.108 U/L and 0.092 – 0.094 U/L respectively; and the control rats ranged from 0.083 – 0.098 U/L and 0.072 – 0.095 U/L respectively, with no significant difference. The histological examination of the rats’ liver showed hepatic changes in the pathogen treated rats, unlike those of the Lactobacillus species + pathogen treated rats and the control rats, suggestive of the beneficial role of Lactobacillus species in the pathogen treated rats. However, further in-vivo research to study a more encompassing health benefits and the mechanism of actions of these Lactobacillus species is recommended.