Probiotic Foods Research Articles

Dietary Intake of Pregnant Women with and without Inflammatory Bowel Disease in the United States.

Pregnancy is a vulnerable time where the lives of mother and baby are affected by diet, especially high-risk pregnancies in women with inflammatory bowel disease (IBD). Limited research has examined diet during pregnancy with IBD. Describe and compare the diet quality of pregnant women with and without IBD, and examine associations between dietary intake and guidelines during pregnancy. Three 24 h recalls were utilized to assess the diets of pregnant women with IBD (n = 88) and without IBD (n = 82) during 27-29 weeks of gestation. A customized frequency questionnaire was also administered to measure pre- and probiotic foods. Zinc intake (p = 0.02), animal protein (g) (p = 0.03), and ounce equivalents of whole grains (p = 0.03) were significantly higher in the healthy control (HC) group than the IBD group. Nutrients of concern with no significant differences between groups included iron (3% IBD and 2% HC met the goals), saturated fat (only 1% of both groups met the goals), choline (23% IBD and 21% HC met the goals), magnesium (38% IBD and 35% HC met the goals), calcium (48% IBD and 60% HC met the goals), and water intake (49% IBD and 48% HC met the goals). Most pregnant women in this cohort fell short of the dietary nutrients recommended in pregnancy, especially concerning for women with IBD.

Assessment of the probiotic products usage barriers and the status of knowledge, attitude, practice in nurses and medical sciences students: A descriptive-analytical study

Introduction: Probiotics, as live microorganisms, exert beneficial effects on controlling diseases. Considering the lack of study in this field, the present study was conducted to assess the barriers of probiotic product's usage and the status of knowledge, attitude, and practice among nurses and medical sciences students in Maragheh city.
 Methods: This descriptive-analytical study was carried out on 386 subjects (59 nurses and 327 students) of both genders at Maragheh University of Medical Sciences between 2020 and 2021. Convenience sampling was used on educational-therapeutic centers of Maragheh University of Medical Sciences. Data were collected by a questionnaire consisting of 35 questions, validity and reliability of which were previously evaluated. Independent sample t-test was used to compare the score of knowledge, attitude, performance and barriers, and Chi-square test was used to compare qualitative variables between the two groups of nurses and students.Values less than 0.05 was considered significant.
 Results: Overall, 386 subjects (129 men and 257 women) completed the study. About 54% of participants did not have enough knowledge regarding probiotics. Regarding the barriers to consumption, nearly 57% stated that there was no comprehensive and sufficient information about probiotic products, and 46% of participants mentioned that access to probiotic products was poor. There was a significant difference (p<0.001) between the two groups in terms of being interested in learning more about probiotics, welcoming probiotic workshops, using live microbes in controlling diseases and in the family's shopping basket, the healthier status of probiotic foods compared with current supplements and the effect of probiotics on the outcome of the treatment protocol (p<0.001).
 Conclusion: The involvement of media in raising awareness about the safety of probiotic products and general education in schools and the community through nurses and healthcare providers is recommended.

Viability of Probiotic Microorganisms and the Effect of Their Addition to Fruit and Vegetable Juices.

Consumers' recent interest in healthier diets has increased the demand for food products with functional properties, such as probiotics. However, most probiotic food types available on the market are of dairy origin, which limits their consumption by individuals with food intolerances and by those who adhere to strict vegan and vegetarian diets. The aim of the current review is to assess both the limitations and impacts of the addition of probiotic microorganisms to fruit, vegetable, and/or mixed juices. Thus, an integrative literature review was herein carried out. A bibliographic survey was carried out in the following databases: Lilacs, Medline, Web of Science, Scopus, and Scielo. In addition, searches for studies published in English from 2010 to 2021 were carried out, based on the following meshes: "fruit", ''vegetable", ''juice", and "probiotics", which were used both in combination with each other and with Boolean operators such as "AND" and "OR". Although 254 articles were initially found in the literature search, only 21 of them were selected to compose the final sample. The included studies mainly addressed microorganism viability and physicochemical analyses. Overall, fruit and/or vegetable juices can be suitable matrices used to help the development of probiotic food types. However, the microorganisms added to these products must be capable of adapting to and surviving in them to enable a product's success. Therefore, factors such as pH, fiber content, amino acids, and phenolic compounds play an essential role in the survival of probiotic microorganisms. Given the wide variety of analyses, a comparison between parameters was the major limitation of the present study. Future studies should focus on filling the gaps persisting in the development of probiotic fruit and/or vegetable juices as well as mixed juices.

Probiotic cheese as a functional food

Nutrition style and preference is one of the priority issues on which health-protective and disease-preventive measures are taken for a healthy life. For this purpose, functional foods that show beneficial effects on health as well as the nutrional value have become increasingly important. Among functional foods, probiotic foods which are produced by using probiotic microorganisms constitute the most important and interesting group. In order for a probiotic food to show its beneficial effect on health, it must contain minumum 106-107 cfu of microorganisms in grams or mililitres during its shelf life. Milk and dairy products are the foods in which probiotics are commonly used. However, the development of probiotic dairy products seems to focus on fermented milk (e.g., kefir) and yoghurt. Cheese has more advantages over fermented milk or yoghurts as a carrier food to intestinal environment due to the fact that it has a low oxygen content, high pH, high fat content and a firmer texture. In this review, the general characteristics of functional foods and probiotics are explained and evaluations are made using the potential of cheese as a probiotic carrier product. This study can shed light on new studies on the use of cheese as a functional probiotic food. Asian Australas. J. Food Saf. Secur. 2023, 7 (1), 20-32

Probiotics and Probiotic Foods

Probiotics and Probiotic Foods

Optimization of Coconut Milk Kefir Beverage by RSM and Screening of Its Metabolites and Peptides

Probiotic foods such as kefir drinks help to improve the health and well-being of consumers. Since Salmonella resistance to current antibiotic drugs is rising at an alarming rate worldwide, especially in Africa and Asia, this has raised the need for alternative ways of preventing and treating infectious diseases in humans and animals. Thus, a dairy-free probiotic drink can be an alternative for people with milk allergies or for those who avoid dairy products as a lifestyle choice. This study aims to optimize the quality of the coconut milk kefir drink for its antioxidant and antimicrobial activities and to identify the peptides and metabolites present. The time, temperature, and inoculum size that resulted in the optimal antioxidant and antimicrobial activities using Response Surface Methodology (RSM) were found to be 13.4 h, 25 °C, and 5.4 g/100 mL, respectively. The metabolic changes of coconut milk kefir at the beginning and end of fermentation were identified using 1H-NMR-based metabolomics. Some of the metabolites that were identified in the optimized product are γ-Aminobutyric acid, Biotin, Riboflavin, Butyrate, Lactate, and Caprylate. Moreover, 10 peptide sequences were identified using LC-MS/MS. The findings of this study demonstrated a high potential for coconut milk fermented using kefir grains as a functional healthy drink.

Development of Value-Added Butter by Incorporating Whey Protein Hydrolysate-Encapsulated Probiotics.

The probiotic foods market is growing exponentially; however, probiotics' survivability and interaction with product attributes pose major challenges. A previous study of our lab developed a spray-dried encapsulant utilizing whey protein hydrolysate-maltodextrin and probiotics with high viable counts and enhanced bioactive properties. Viscous products such as butter could be suitable carriers for such encapsulated probiotics. The objective of the current study was to standardize this encapsulant in salted and unsalted butter, followed by storage stability studies at 4 °C. Butter was prepared at a lab-scale level, and the encapsulant was added at 0.1% and 1%, followed by physiochemical and microbiological characterization. Analyses were conducted in triplicates, and means were differentiated (p < 0.05). The viability of probiotic bacteria and the physicochemical characteristics of the butter samples with 1% encapsulant were significantly higher as compared to 0.1%. Furthermore, the 1% encapsulated probiotics butter variant showed a relatively higher stability of probiotics ratio (LA5 and BB12) than the control with unencapsulated probiotics during storage conditions. Although the acid values increased along with a mixed trend of hardness, the difference was insignificant. This study thus provided a proof of concept for incorporating encapsulated probiotics in salted and unsalted butter samples.

Lactobacillus paracasei TK1501 fermented soybeans alleviate dextran sulfate sodium-induced colitis by regulating intestinal cell function.

Probiotic food provide health benefits by regulating intestinal floras via live bacteria, but the shelf life is short and the preservation condition is demanding due to the bacteria being fragile. Owing to these problems, we have tried to find a fermented food that is helpful for inflammatory bowel disease treatment but independent of live bacteria. In addition, the mechanisms of fermented food were investigated. Dextran sulfate sodium was used to model inflammatory bowel disease in mice, and Lactobacillus paracasei TK1501 fermented soybeans and their metabolites were used to treat inflammatory bowel disease. In this study, TK1501 fermented soybean alleviated colitis. However, the efficacy was associated with bacterial metabolites but not live or dead bacteria. Compositional analysis of soybean before and after fermentation shows that soy carbohydrates were used for bacteria growth and produced functional substances. Further, we display the main active ingredient was lipoteichoic acid and peptidoglycan, because lipoteichoic acid reduced the colonic macrophage and peptidoglycan may increase the mucin-2 expression. A cell experiment displayed that lipoteichoic acid could enhance the phagocytosis of macrophages. In general, TK1501 fermented soybean alleviating colitis is dependent on metabolites of TK1501, particularly lipoteichoic acid and peptidoglycan. The fermented food may have a long shelf life and lax storage condition. © 2023 Society of Chemical Industry.

Online Monitoring of the Growth of Probiotic Bacteria and Metabolites in the Fermentation of a Teff Substrate Using Model-Based Calibration of 2D Fluorescence Spectra.

The demand for probiotic bacteria-fermented food products is increasing; however, the monitoring of the fermentation process is still challenging when using conventional approaches. A classical approach requires a large amount of offline data to calibrate a chemometric model using fluorescence spectra. Fluorescence spectra provide a wide range of online information during the process of cultivation, but they require a large amount of offline data (which involves laborious work) for the calibration procedure when using a classical approach. In this study, an alternative model-based calibration approach was used to predict biomass (the growth of Lactiplantibacillus plantarum A6 (LPA6) and Lacticaseibacillus rhamnosus GG (LCGG)), glucose, and lactic acid during the fermentation process of a teff-based substrate inoculated with mixed strains of LPA6 and LCGG. A classical approach was also applied and compared to the model-based calibration approach. In the model-based calibration approach, two-dimensional (2D) fluorescence spectra and offline substituted simulated data were used to generate a chemometric model. The optimum microbial specific growth rate and chemometric model parameters were obtained simultaneously using a particle swarm optimization algorithm. The prediction errors for biomass, glucose, and lactic acid concentrations were measured between 6.1 and 10.5%; the minimum error value was related to the prediction of biomass and the maximum one was related to the prediction of glucose using the model-based calibration approach. The model-based calibration approach and the classical approach showed similar results. In conclusion, the findings showed that a model-based calibration approach could be used to monitor the process state variables (i.e., biomass, glucose, and lactic acid) online in the fermentation process of a teff-based substrate inoculated with mixed strains of LPA6 and LCGG. However, glucose prediction showed a high error value.

An Overview of the Challenges Associated with the Use of Fruit and Cereal-based Probiotic Carriers and their Recently Developed Solutions

Abstract:: Probiotic foods are functional foods that play important roles in the health of humans and animals. Over centuries, the main route for probiotics transfer into humans and animals is through fermented dairy products. However, currently, the selection of new probiotic strains and the development of new administration carriers due to consumer preference and conditions are on the rise, especially with the emergence of vegetarians. However, a number of uncertainties concerning the type of probiotic strain and the carrier exist. Therefore, this review seeks to elaborate on some plant-based probiotic carriers and discuss their shortfalls, as well as report on some recent methods being used to protect probiotics in foods to serve as a basis for researchers and probiotic producing industries to correctly select the best strains for a particular carrier and modify existing plant-based probiotic carriers to promote survivability of probiotics in order to meet the high demands for plant-based probiotic products, especially by vegetarians. This review reports that transferring health benefits and maintaining bacterial cell viability for longer storage have been a major shortfall in the plant-based probiotic products industry due to challenges, such as easy loss of cell viability and sensory attributes as a result of fermentation activities by probiotic bacteria. Hence, for reducing these problems, the review suggeststhat the adoption of techniques, such as selection of resistant probiotic bacteria, prebiotics, encapsulation, and use of appropriate packaging and storage conditions, would improve probiotic bacteria cell viability and maintain the sensory attributes in plant-based probiotic products, thus increasing consumer acceptance.

Inter-Relationship between Malaria, Probiotic Food Intake and Gut Microbiota Status among Malaria Patients

Plasmodium infection results in clinical presentations that range from symptomatic to severe malaria, resulting in about 500,000 deaths annually worldwide. Artemisinin-based Combination Therapies (ACTs) has largely been responsible for the significant reduction in malaria-related mortality in tropical and sub-tropical regions. However, this progress is seriously threatened by the reduced clinical efficacy of artemisinins, which is characterized by delayed parasitic clearance and high rate of recrudescence. In order to evaluate the synergistic effect of probiotics and antimalarial drug, in the treatment of malaria, the combination of artemether-lumefantrine and arthrospira platenis was administered to malaria patients and the gut microbiota and malaria parasite burden assessed during seven days follow-up. Of 313 subjects aged 2 to 18 years screened for malaria parasites, 75 participants were eligible to participate in this study. These participants were randomized and assigned to 3 groups to receive either the combination of Artemether-Lumefantrine and Arthrospira platensis (AL + AP), n = 25), designated as malaria positive group1 or Artemether-Lumefantrine (AL, n = 25), labeled malaria positive group 2 or to receive no antimalarial drug for malaria negative participants (n = 25, group 3). Fecal samples were collected on day 0 pre-treatment from all study participants and days 3 and 7 post-treatment from malaria positive patients for culture analysis and identification of gut microbiota communities. There was a significant change in the number of bacteria communities among treatment groups on days 3 and 7 post-treatment. Results from fecal sample culture analysis showed that E. coli was relatively abundant on day 3 (9 × 104 CFU/ml) and day 7 (9 × 104 CFU/g) as compared to day 0 (7 × 104 CFU/ml), Klebsiella was relatively abundant on day 3 (6 × 104 CFU/g) and day 7 (6 × 104 CFU/g) as compared to day 0 (5 × 104 CFU/ml), Pseudomonas was relatively abundant on day 3 (5 × 104 CFU/g) as compared to day 0 (4 × 104 CFU/ml) and day 7 (4 × 104 CFU/ml), Enterococci faecalis was relatively abundant on day 0 (5 × 104 CFU/ml) as compared to day 3 (3 × 104 CFU/ml) and day 7 (4 × 104 CFU/ml). In all treatment groups, the results showed that administration of arthemether-lumefantrine and Arthrospira to malaria positive subjects had a significant change on gut bacteria community on day 3 and day 7 post-treatment. In addition, malaria infected patients administered clinically relevant doses of artemether-lumefantrine and Arthrospira platensis had a significantly lower average parasitaemia on day 1 and day 2 as compared to malaria infected patients administered artemether-lumefantrine only. Therefore, the combination of artemether-lumefantrine and Arthrospira platensis in the treatment of malaria modifies the gut bacteria community which intend modulates malaria severity rapidly than artemether-lumefantrine alone. Collectively, these results identify the treatment of malaria with artemether-lumefantrine and Arthrospira platensis as potential treatment to decrease parasite burden.

Development of synbiotic vegan beverages: probiotic viability, sensory profile, consumers' acceptance and functional stability

SummaryThe development of synbiotic vegan drinks expands the probiotic food options on the market as an alternative to dairy products and with no added sugars. This study aimed to investigate the impact of fermentation and inulin addition in mixed carrot‐orange juice with Lactiplantibacillus plantarum (LP) on the sensory profile, consumer acceptance and functional stability. The results demonstrated that all fermented juices had high antioxidant capacity (AOC) and were a rich source of bioactive compounds such as β‐carotene and phenolics. However, only the β‐carotene showed a high correlation with the AOC. Inulin could improve LP survival, remaining at high concentration during the 21 days of storage. Only fermented juices with 2% inulin showed a positive correlation with sweet taste and had the best impact on sensorial properties. Fermentation with LP and inulin addition could contribute to the improvement of orange flavour and taste. Penalty analysis showed that the control‐unfermented juices were the samples with a clear need for improvement with respect to the fermented ones. Therefore, carrot‐orange juices represent a promising vegan food matrix for probiotic delivery.

Probiotic potential of the Indonesian local variety of fermented parboiled rice (tape) improved the metabolic syndrome of diabetic rats

The number of people with diabetes mellitus (DM) at the global level and in Indonesia continues to increase every year. Consumption of probiotic foods can improve symptoms of metabolic syndrome in DM. The research objective was to determine the effect of probiotic parboiled rice tape (fermented parboiled rice) on glucose, insulin, lipid profile, number of lactic acid bacteria (LAB), pH, and short-chain fatty acids (SCFA) in diabetic rats. The probiotic parboiled rice tape was made with the addition of Lactobacillus plantarum Dad-13. The steamed rice was mixed with CMC as a thickener (2% of rice). The mixture was cooled to room temperature (for 5-10 mins) before being further mixed with the NKL yeast and powdered sugar (each of them was 0.2% of rice). Then, the mixture was inoculated with 1×108 CFU/g of L. plantarum Dad-13 and fermented at room temperature for 48 hrs. The tape was then given to diabetic Wistar rats in the form of a wet tape product at 1.8 g per head per day. Treatment diets were given for 28 days to 4 groups of rats, namely SFHR (Standard Feed in Healthy Rats), SFDR (Standard Feed in Diabetic Rats), PTDR (Probiotic rice Tape in Diabetic Rats), PPTDR (Probiotic Parboiled rice Tape in Diabetic Rats). The data obtained were analyzed statistically using one-way ANOVA. The results showed that, in the PTDR and PPTDR groups, their glucose levels decreased significantly (p&lt;0.05) from 257.47 mg/dL to 155.78 mg/dL (39.49%), and from 260.32 mg/dL to 109.88 mg/dL (57.79%), respectively. For insulin levels, there was a significant increase (p&lt;0.05) from 418.35 ug/dL to 485.00 ug/dL (15.86%) and from 414.84 ug/dL to 532.85 ug/dL (26.52%) in the PTDR and PPTDR groups respectively. In the PPTDR group, cholesterol, triglyceride, and LDL levels decreased significantly (p&lt;0.05) by 37.65%, 34.50%, and 59.29%, respectively, and the percentage of reduction was greater than the other diet groups. HDL levels increased significantly (p&lt;0.05) from 24.94 mg/dL to 67.64 mg/dL (171.21%) in the PPTDR group. Meanwhile, the amount of LAB, levels of SCFA (acetic acid, propionate and butyrate), and pH in rats - faeces did not show any significant (p&gt;0.05) changes. The provision of probiotic tape improved the metabolic synthesis of diabetic rats and treatment with PPTDR was better than that of PTDR.

Six-Month Synbio® Administration Affects Nutritional and Inflammatory Parameters of Older Adults Included in the PROBIOSENIOR Project

The physiological changes associated with ageing contribute to the incidence of diseases, morbidity, and mortality. For modern society, it is essential to find solutions to improve elderly people's health and quality of life. Among promising strategies, the PROBIOSENIOR project proposed a daily six-month supplementation with new probiotic functional foods and nutraceuticals. The aim of this work was to evaluate the modulating effects of the probiotic diet on inflammatory markers and nutritional status. Ninety-seven elderly volunteers were randomly assigned to either a placebo-diet group or a probiotic-diet group (SYNBIO®). Faeces, urine, and blood samples were collected before and after the supplementation to determine serum cytokines, biogenic amines, and inflammation markers. Comparing the results obtained before and after the intervention, probiotic supplementations significantly decreased the TNF-α circulating levels and significantly increased those of IGF-1. Biogenic-amine levels showed high variability, with significant variation only for histamine that decreased after the probiotic supplementation. The supplementation influenced the serum concentration of some crucial cytokines (IL-6, IL-8, and MIP-1α) that significantly decreased in the probiotic group. In addition, the Mini Nutritional Assessment questionnaire revealed that the probiotic-supplemented group had a significant improvement in nutritional status. In conclusion, the PROBIOSENIOR project demonstrated how SYNBIO® supplementation may positively influence some nutritional and inflammatory parameters in the elderly.

Quality Analysis of Probiotic Animal Food Products: A Test of Protein and Blood Fats

Dissemination on Bangka Island will be carried out at the UBB Probio_FM Technology Product Downstream Partnership activity for the Institutionalization of Community Enterprises based on Organic Agriculture.The dissemination program on Bangka Island is aimed at increasing the number of technology users on Bangka Island. Animal food products are one of the agricultural commodities that have high economic value, especially on Bangka Belitung Island. Animal food products are a source of protein, examples of animal food products include fish, chicken and duck meat, eggs, and beef. Catfish, tilapia, duck and broiler and laying duck farming businesses will be carried out in the MF activities of the 2022 design shop, with the aim of producing healthy food products. The results of farming activities such as fresh catfish, tilapia, eggs, chicken meat and ducks, will be used as further research samples to analyze the content of protein, fat and cholesterol. The purpose of this study is to analyze the content of cholesterol, protein, and blood fats in duck eggs, chicken and duck meat, and probiotic fish. Produce probiotic food products with labels containing cholesterol, protein, and fat values. The timing of the implementation of this research began in October and ended in December 2022. The research was conducted at the FPPB UBB Basic Laboratory. The form of research is laboratory research, using a random design method using several samples as a comparison of treatments, preparing samples, testing cholesterol and fat protein content, collecting data and analyzing data. The protein content obtained was duck 31.34%, duck eggs 1.229%, probiotic catfish 42.37%, and non-probiotic catfish 34.8%. The fat content obtained was duck meat 33.79%, duck eggs 46.21%, probiotic catfish 21.46%, and non-probiotic catfish 21.359%.&#x0D; Keywords: Animal Food Products, Probio FM Technology, Protein Content, Fat Content.

Intake of Low Glycaemic Index Foods but Not Probiotics Is Associated with Atherosclerosis Risk in Women with Polycystic Ovary Syndrome.

A total of 127 women were divided into two groups: AIP over 0.11 (highAIP) and AIP ≤ 0.11 (lowAIP). The KomPAN® questionnaire was used to measure food frequency intake; pro-healthy, non-healthy, low glycaemic and probiotic dietary indexes were calculated based on daily food consumption. Body composition was measured by air displacement plethysmography (BodPod). AIP was calculated as a logarithm of triglycerides and high-density lipoproteins from plasma. The highAIP group was 63% less likely to consume low glycaemic index foods three or more times a day than the lowAIP group. The HighAIP group was also 62% less likely to consume buckwheat, oats, whole-grain pasta or coarse-ground grains at least a few times a week. Pro-healthy foods tended to be less frequently consumed by the highAIP group, when adjusted for BMI and age. Women with PCOS at high risk of atherosclerosis consumed less low glycaemic index foods than women with a low risk of atherosclerosis. Intake of high-fibre, low glycaemic index foods could prevent atherosclerosis in women with PCOS; however, the effect of probiotic food intake remains unclear.

Fermented nondairy functional foods based on probiotics

Functional foods containing probiotic bacteria are consumed worldwide. According to the Food and Drug Administration (FDA), probiotics are living microorganisms that contribute to the host’s overall health when provided in adequate amounts. Fermented dairy products, especially yogurt and other dairy-based products, are good substrates for probiotic delivery. However, recently, consumers have begun to seek alternatives due to lactose intolerance and high fat and cholesterol contents. Moreover, the growing vegetarianism has increased the demand for nondairy probiotic foods. Thus worldwide, researchers are studying probiotic bacteria feasibility in nondairy products, including fruits, vegetables, and cereals. This study aims to give an overview of various nondairy based products that contain probiotic bacterial strains available worldwide based on fruits, vegetables, cereals, chocolate-based products, and meat products. Moreover, the latest globally available commercial products are also summarized.

Functional Probiotic Foods Development: Trends, Concepts, and Products

Functional foods offer positive effects on health beyond basic nutrition [...]

The Potential Lactic Acid Bacteria from Dadiah Sianok Bukittinggi City, West Sumatera as Probiotic

Dadiah is a traditional fermented buffalo milk from West Sumatra, Indonesia. It is one of the healthiest drinks because it contains lactic acid bacteria (LAB), which has many health benefits. Lactic Acid Bacteria (LAB) are a group of bacteria that play a role in the fermentation process of food. Lactic Acid Bacteria (LAB) content in dadiah will affect the quality of dadiah in general.West Sumatra has several dadiah producing areas, one of which is the Sianok area located in the city of Bukittinggi. This research aims to find out the potential of Sianokdadiah as a probiotic food. The method used in this research is a survey method with descriptive analysis. Lactic Acid Bacteria (LAB) contained in dadiah was isolated using de Man RogosaSharge (MRS) media. The isolates were then identified based on their morphology and biochemical properties. The tests carried out include gramme stain, catalase test, fermentative type, retention of gastric juice and bile salts. Furthermore, testing using 16S rRNA molecular identification techniques was conducted to determine the species level. The results of the study obtained a total colony of Lactic Acid Bacteria (LAB) from dadiah 89x109 CFU/g. The identification of the single colony found that the Lactic Acid Bacteria (LAB) obtained was included as Gram-positive, with the type of homofermentative fermentation, catalase negative. It has resistance to stomach acid at pH 3 with a viability of 83.7%, bile salt resistance of 0.3%, and viability of 67.3%. Identification of Lactic Acid Bacteria (LAB) using the 16S sRNA gene, the results of running PCR with a base length of 1428bp. Analysis based on phylogenetic trees showed that Lactic Acid Bacteria (LAB)dadiah from the city of SianokBukittinggi has a relationship with Pediococcusacidilactici. From the results of this research, it can be concluded that dadiah from the city of Sianok Bukittinggi has a good enough potential as a probiotic.

In Vitro Screening of Antiviral Activity of Lactic Acid Bacteria Isolated from Traditional Fermented Foods

Studies of newly isolated strains of lactic acid bacteria (LAB) are a good basis for expanding the potential for their applications in functional foods, probiotic food supplements, and other probiotic products. They exhibit various functional properties, including such with antiviral activity. Probiotic strains can manifest their antiviral effects by various mechanisms, including direct interaction with viruses, production of antiviral compounds, or immune system modulation. Ten newly isolated LAB strains from traditional fermented food products have been tested for the determination of their antiviral activity. This study was performed to evaluate the effect of cell-free supernatants (CFSs) from the studied strains for the effect on viral replication of Human alphaherpesvirus—HHV-1 and HHV-2 as well as for direct virucidal activity. The CFSs of the LAB strains were used in non-toxic concentrations of 25%, 6.25%, and 1.6%. No direct virucidal activity was observed in tested CFSs, but five of the strains observed a well-defined effect of viral replication inhibition with the selective index (SI) from 4.40 to &gt;54. For two of these five strains, Lactobacillus delbrueckii subsp. bulgaricus KZM 2-11-3 and Lactiplantibacillus plantarum KC 5-12 strong activity against HHV-2 with a selective index (SI) over 45 was detected, which is a good basis for further research.