Probiotic Starter Culture Research Articles

Selection of new lactobacilli strains with potentially probiotic properties

In recent years, there has been an increasing interest among food industry producers for functional foods. In this context, the study aims to isolate new lactic acid bacteria strains with probiotic potential that could further be used to obtain valuable metabiotics with good technological potential and health benefits. In the current study, twenty-nine newly LAB strains were isolated from various natural sources, including artisanal cultures (like, kefir grains and kombucha membrane), and selected through fermentation potential on unconventional plant-base substrates, consisting red lentils flour, red potato peel powder, and okara. The strains identified using 16S rDNA sequencing, as Lacticaseibacillus paracasei (encoded BL13, BL80, BL87) and Lactiplantibacillus plantarum (encoded BL21) were further screened considering their in vitro probiotic properties. The safety assessment evaluation highlighted that Lacticaseibacillus paracasei (BL13) and Lactiplantibacillus plantarum (BL21) selected as performant strains have antimicrobial potential against Escherichia coli and Staphylococcus aureus, being also susceptible to tetracycline, chloramphenicol and ampicillin. Furthermore, Lactiplantibacillus plantarum (encoded BL21) proved good adhesion properties on the HT-29 cell line. These strains are new promising probiotic starter cultures candidates with approachable potential to be used for obtaining functional food and ingredients through fermentation processes, that could offer health benefits.

Some Characteristics of Breakfast Spreadable Cornelian Cherry (Cornus mas L.) Nectar Produced Using Potentially Probiotic Starter Culture

In this study, it was aimed to make a breakfast spreadable Cornelian cherry nectar similar to marmalade. Lactiplantibacillus plantarum DA100 strain, which has potential probiotic properties, was added to this nectar. It was investigated whether this strain has an effect on various sensory properties of nectar. In the study, sensory and various chemical properties of nectar produced without probiotic microorganism were determined. Since the breakfast spreadable Cornelian cherry nectar produced in our study was not exposed to high temperatures for a long time, a very low HMF of 4.290 mg/kg was determined. Vitamin C was determined as 716.800 mg/L and total phenolic content was determined as 3156.64 mg GAE/100g. In the probiotic group, the microorganism viability, which was 1.5×1010 Log CFU/mL initially, was determined below approximately 1.5×106 Log CFU/mL at the end of 5 days. In addition, coliform bacteria and E. coli were not detected in any group during this period. Contrary to the texture score, the difference between the sensory evaluation results of the probiotic-added and the control group of breakfast spreadable Cornelian cherry nectar was significant in taste, bitterness, odor and sourness. An alternative to jams and marmalades, rich in vitamin C and phenolic content, limited HMF production, and a functional product with low sugar content were tried to be obtained, and when the results obtained are evaluated, the product is thought to be promising.

BIOTECHNOLOGICAL APPROACHES TO THE CREATION OF NEW FERMENTED DAIRY PRODUCTS

The industrial production of balanced and healthy food has always been one of the most important tasks facing humanity. To solve this problem, research is relevant in the field of creating functional milk-based synbiotic products, which, along with traditional lactic acid microorganisms, include strains of probiotic bacteria with a proven specific positive effect on the macroorganism, and prebiotic substances that increase the selectivity of the benefits of the "useful" microflora of the gastrointestinal tract-intestinal tract and its biological activity.Along with lactic acid bacteria used as starters in fermented milk products, there is a population of predominantly adventitious heterofermentative lactobacilli that can have a positive effect on dairy products.This article describes the use of facultatively and obligately heterofermentative species such as Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus fermentum 14. The general characteristics of these species are described, as well as the desired properties (probiotic activity and taste formation) that affect the characteristics of dairy products.The general characteristics of these species are described along with the desired (probiotic activity and taste formation) properties affecting the characteristics of dairy products.Samples of yogurt based on probiotic starter cultures enriched with plant fillers were studied. The technological process of production was carried out in the traditional way. The dynamics of acid accumulation was studied, titratable and active acidity were determined. As a result of the study, it was revealed that the combination of fermented milk products with plant fillers slightly accelerates the fermentation process.

Comparative Genomic Analysis Reveals the Functional Traits and Safety Status of Lactic Acid Bacteria Retrieved from Artisanal Cheeses and Raw Sheep Milk.

Lactic acid bacteria (LAB) are valuable for the production of fermented dairy products. We investigated the functional traits of LAB isolated from artisanal cheeses and raw sheep milk, assessed their safety status, and explored the genetic processes underlying the fermentation of carbohydrates. Lactiplantibacillus plantarum had the largest and more functional genome compared to all other LAB, while most of its protein-encoding genes had unknown functions. A key finding of our analysis was the overall absence of acquired resistance genes (RGs), virulence genes (VGs), and prophages, denoting that all LAB isolates fulfill safety criteria and can be used as starter or adjunct cultures. In this regard, the identified mobile genetic elements found in LAB, rather than enabling the integration of RGs or VGs, they likely facilitate the uptake of genes involved in beneficial functions and in the adaptation of LAB in dairy matrices. Another important finding of our study was that bacteriocins and CAZymes were abundant in LAB though each species was associated with specific genes, which in turn had different activity spectrums and identified applications. Additionally, all isolates were able to metabolize glucose, lactose, maltose, and sucrose, but Lactiplantibacillus plantarum was strongly associated with the fermentation of rhamnose, mannose, cellobiose, and trehalose whereas Levilactobacillus brevis with the utilization of arabinose and xylose. Altogether these results suggest that to fully exploit the beneficial properties of LAB, a combination of strains as food additives may be necessary. Interestingly, biological processes involved in the metabolism of carbohydrates that are not of direct interest for the dairy industry may yield valuable metabolites or activate pathways associated with beneficial health effects. Our results provide useful information for the development of new probiotic artisanal cheeses and probiotic starter cultures.

Caracterização probiótica de bactérias láticas de queijo de leite de cabra artesanal para desenvolvimento de produtos lácteos funcionais

Abstract The increasing interest in functional foods has encouraged the search for new lactic acid bacteria (LAB) with singular characteristics, including technological and probiotic properties, present in natural sources. The present research aimed to isolate and in vitro characterize the probiotic potential of LAB isolated from artisanal goat cheese. In addition, the acidifying and proteolytic capacity of the strains were evaluated in order to develop a functional dairy product. Fifty strains, presumptively identified as LAB, were isolated from artisanal goat cheese. From them, seventeen strains were selected for identification through Matrix-Assisted Laser Desorption Ionization-Time of Flight (MALDI-TOF) Mass Spectrometry (MS) and 16S gene sequence. None of the tested strains showed hemolytic ability, while all strains showed at least 76% of survival to low pH and conjugated bile salts. Hydrophobicity and auto-aggregation values varied among LAB with ranges between 15.5 ± 1.8 to 84.7 ± 3.2, and 4.72% to 59.2%, respectively. Selected LAB were capable of adhering to intestinal mucus in a range of 5.08 to 6.90 Log CFU/mL. Remarkably, eight strains showed high bile salt hydrolase activity. Autochthons strains were able to grow and acidify milk after 24 h. Besides, proteolytic activity showed a range between 10 and 151 mmol/L amino acids. PCA analysis and technological properties allow us to propose Lactiplantibacillus plantarum CB5, CB8 and Lentilactobacillus parabuchneri CB12 strains as potential probiotic starter cultures. The isolation of new LAB strains with demonstrated functional properties is of interest to academic institutions and the food industry as it allows the design of indigenous dairy cultures with added probiotic and technological properties.

Studying the physiological and biochemical properties of lactic bacteria cultures in the creation of sourdough for bread

The article presents the results of screening lactic acid bacteria cultures of the genus Lactobacillus and Pedio-coccus from the collection of Kazakh Scientific Research Institute of Processing and Food Industry, previous-ly isolated from wheat grain, flour, rye starter cultures, as well as kumis and shubat. For a comprehensive as-sessment of probiotic properties of the selected 7 strains of lactic acid bacteria, their physiological and bio-chemical properties were studied: acid-forming, antagonistic activity, saccharolytic profile, resistance to vari-ous concentrations of bile, sodium chloride, growth at different pH values, antibiotic resistance. As a result of strains screening 5 most active cultures of lactic acid bacteria were selected for inclusion in the sourdough for bread: Limosilactobacillus pontis 9K3, Limosilactobacillus fermentum 3Ш1, Lb. paracasei 82, Lb. paracasei 114, Lacticaseibacillus paracasei 126.The selection criteria were high enzymatic, acid-forming, proteolytic and antagonistic activity of the strains against opportunistic and pathogenic microflora (B. subtilis ATCC 6633, Escherichia coli-1257, Staphylococcus sp.209-P, Salmonella Typhimurium). We show that this result of the analysis indicates the prospects of using a consortium of these cultures to obtain a probiotic starter culture for bakery products. This, in turn, will increase production efficiency, ensure the quality and safety of food products in the baking industry.

Evaluation of probiotic potential of autochthonous lactobacilli strains isolated from Zabuli yellow kashk, an Iranian dairy product.

The aim of this study was to evaluate the probiotic potential and anti-biofilm activity of five lactobacilli strains which isolated and identified from an Iranian product. Five lactobacilli strains, which were isolated from Zabuli yellow kashk, were evaluated for the presence of probiotic properties, such as resistance to low pH, resistance to simulated gastrointestinal conditions, bile salt tolerance, hydrophobicity, and auto- and co-aggregation. In addition, antimicrobial susceptibility, adherence to Caco-2 cells (human colon cancer cell line), anti-adhesion activity, ability against biofilm formation and biofilm degradation of mentioned strains against Pseudomonas aeruginosa PTCC 1707 were assessed. All the strains tested showed acceptable characteristics, but Lactiplantibacillus plantarum TW57-4 appeared of particular interest. Some probiotic properties of this strain were similar and in some cases higher than the commercial probiotic strain Lacticaseibacillus rhamnosus GG (standard sample). Cholesterol assimilation and radical-scavenging activity of Lpb. plantarum TW57-4 were 70.2% and 62.3%, respectively. The adhesion degree of Lpb. plantarum TW57-4 was 10.6%. Applying competition and inhibition assay, this strain showed 55.3% and 62.3% of competition and inhibition activity in adhesion of P. aeruginosa PTCC 1707 to the intestinal cells, respectively. According to the obtained results, it can be concluded that Lpb. plantarum TW57-4 strain can be used as a promising candidate for in-vivo studies with the aim of developing new probiotic starter cultures. The present study furthers our understanding of lactobacilli strains behaviour after consumption to establish their beneficial effects.

Screening of Wild Lactic Acid Bacteria from Algerian Traditional Cheeses and Goat Butter to Develop a New Probiotic Starter Culture.

Twenty-five lactic acid bacterial (LAB) strains have been isolated from traditional goat butter and three types of cheese (dry Klila, frech Klila, and Bouhezza) and evaluated for technological abilities, probiotic properties, and potentials as starter cultures. The twenty-five LAB strains comprised eight strains belonging to Lactobacillus, four strains belonging to Lactococcus, eleven strains belonging to Enterococcus, and two strains belonging to Leuconostoc. A non-hierarchical cluster analysis was performed in order to select the performing strains. After carrying out the preliminary phenotypic characterizations and the probiotic potential, three strains designated as BM10, B15, and C30 belonging to the genus Lactobacillus and Enterococcus with good tolerance to acidity were selected. The strains showed a significant resistance to 0.5% bile salts and 0.4% phenol. Hemolytic activity was not detected; in addition, good hydrophobicity and autoaggregation was obtained. A significant antimicrobial activity was exhibited by all selected strains against Listeria innocua. Genotypic identification by 16S rRNA allowed the identification of B15, BM10, and C30 as Lactobacillus plantarum, Lactobacillus casei, and Enterococcus durans, respectively. The results of the current study suggest that the strains isolated from Algerian fermented dairy products have high potential as probiotic starter cultures in the goat butter and cheese industry.

Dynamics of some indicators of metabolism and non-specific immunity of calves with enterocolitis

Intestinal diseases of newborn calves, including enterocolitis, are the most common diseases of the digestive system of young cattle. Diseases, as a rule, develop from the first days of life of animals. The aim of the work was to study the dynamics of some indicators of the humoral immunity of newborn calves, as well as to assess the state of metabolism, taking into account the inclusion of probiotics and lipoic acid preparations in the treatment regimen for animals with enterocolitis. Sick animals of the first group (experimental I), in addition to the treatment provided for on the farm (diet therapy and antibiotic therapy), before feeding were asked inside 100 ml of probiotic starter culture based on the Enterococcus faecium L3 strain; to regulate lipid metabolism, a 0.5% solution of lipoic acid was administered intramuscularly at a dose of 2 ml once a day for 10 days. Sick animals of the second group (experimental II) were treated according to the scheme used in the farm. In calves of the I experimental group, in comparison with the animals of the II group, a significantly higher level of glucose, triglycerides and total protein in the blood was established. The amount of cholesterol was slightly higher compared to the initial level, but significantly lower than in the animals of the second experimental group. As a result of immunological studies, it was found that the indicators of nonspecific protection in sick calves of I and II experimental groups at 1-2 days of age had no significant differences. However, at the age of 10 days in calves, the studied parameters differed from each other BASK in the II experimental group was 42.7 ± 2.0% lysis, in animals of the I experimental group -50.4 ± 2.3% lysis (P <0.01), activity of beta-lysines 30.7±1.9%-lysis and 51.1±4.9%-lysis, respectively (P<0.01). Lysozyme activity of blood serum in calves of II and I experimental groups did not differ (P>0.05), and was at the level of 5.0±0.5%lysis and 5.2±0.9%-lysis, respectively. In the course of the studies, a positive effect of a probiotic based on the strain of microorganisms Enterococcus faecium L3 and 0.5% lipoic acid solution was established.

Integrated genome-based assessment of safety and probiotic characteristics of Lactiplantibacillus plantarum PMO 08 isolated from kimchi.

Lactiplantibacillus plantarum PMO 08 has been used as a probiotic starter culture for plant-based fermented beverages, with various health-promoting effects such as cholesterol-lowering and anti-inflammatory activities. This study aimed to analyze the genome sequence of Lp. plantarum PMO 08 and identify its safety and probiotic characteristics at the genomic level. For this, complete genome sequencing was conducted to investigate the genes associated with risk and probiotic characteristics by using Pacbio combined with Illumina HiSeq. This bacterial strain has one circular chromosome of 3,247,789 bp with 44.5% G + C content and two plasmids of 50,296 bp with 39.0% G + C content and 19,592 bp with 40.5% G + C content. Orthologous average nucleotide identity analysis showed that PMO 08 belongs to the Lp. plantarum group with 99.14% similarity to Lp. plantarum WCFS1. No deleterious genes were determined in the virulence factor analysis, and no hemolysin activity or secondary bile salt synthesis were detected in vitro test. In the case of antibiotic resistance analysis, PMO 08 was resistant to ampicillin in vitro test, but these genes were not transferable. In addition, the strain showed same carbohydrate utilization with Lp. plantarum WCFS1, except for mannopyranoside, which only our strain can metabolize. The strain also harbors a gene for inositol monophosphatase family protein related with phytate hydrolysis and have several genes for metabolizing various carbohydrate which were rich in plant environment. Furthermore, in probiotic characteristics several genes involved in phenotypes such as acid/bile tolerance, adhesion ability, and oxidative stress response were detected in genome analysis. This study demonstrates that Lp. plantarum PMO 08 harbors several probiotic-related genes (with no deleterious genes) and is a suitable probiotic starter for plant-based fermentation.

The impact of alternative nitrogen sources on the growth and viability of Lactobacillus delbrueckii ssp. bulgaricus.

In this study, we developed and optimized a growth medium using various nitrogen sources for the cultivation of Lactobacillus delbrueckii ssp. bulgaricus, a probiotic and essential dairy starter culture. The composition of de Man, Rogosa, and Sharpe (MRS) culture medium was modified, and the nitrogen content was replaced by alternative nitrogen sources X-Seed Nucleo Max, X-Seed KAT, and X-Seed Carbo Max (Ohly GmbH) in various blends of 5 and 10 g/L. Results showed that bacterial growth was significantly higher when the nitrogen source blend of 10 g/L of KAT and 10 g/L of Carbo Max [KCMax (10/10)] was used. The optical densities of the Lb. bulgaricus strains were significantly higher in the KCMax (10/10) medium than in the MRS medium. There was no significance in bacterial counts for both the MRS and the KCMax (10/10) medium, and all bacterial counts were estimated at 8 log cfu/mL. The buffering capacity of the KCMax (10/10) medium was also tested and supplemented with l-histidine and was significantly higher than that of the MRS control medium. KCMax (10/10) also supported the freeze-stability and viability of the Lb.bulgaricus cells during freezing and freeze-drying operations. Our results suggest that the alternative nitrogen sources X-Seed Nucleo Max, X-Seed KAT and X-Seed Carbo Max can substantially support the growth of lactic acid bacteria as demonstrated with Lb. bulgaricus. These alternative nitrogen sources could thus be recommended for lactic acid bacteria fermentation and for the cultivation of dairy starter cultures.

Probiotic and technological properties of isolates from homemade and industrial yoghurts

Fermented products such as yoghurt, pickles, and kefir are considered as sources of probiotic microorganism. However, it is known that bacteria specific to yoghurt are weak in terms of probiotic properties. For this reason, it is important to develop probiotic starter cultures that can be used in yoghurt production. In this study, genotypic identification and probiotic and technological properties of 198 isolates from 50 yoghurt samples were investigated. It was determined that 104 isolates were Lactobacillus delbrueckii subsp. bulgaricus and 94 were Streptococcus thermophilus. It was found that 20 of the 198 isolates were probiotic candidate. It was determined that none of the candidate probiotic isolates hydrolyzed arginine except L29 and produced gas from glucose. Nine of these had the exopolysaccharide production gene. It was determined that the highest acid-producing isolates were S58 and L11. In addition, it was determined that all isolates grew at 45°C and 5.0 pH. Novelty impact statement Yoghurt is one of the most important fermented products, which is a cultural heritage. For this reason, it is vital to determine the starter and probiotic properties of isolates from yoghurt and bring them into production. This study is one of the comprehensive studies that includes isolation from yoghurt and examining the technological and probiotic properties of isolated bacteria. It is important to reveal these characteristics of isolates in terms of technology and public health.

Value-Added Utilization of Citrus Peels in Improving Functional Properties and Probiotic Viability of Acidophilus-bifidus-thermophilus (ABT)-Type Synbiotic Yoghurt during Cold Storage.

Citrus peel, a fruit-processing waste, is a substantial source of naturally occurring health-promoting compounds, including polyphenols, and has great potential as a dietary supplement for enhancing the functional properties of food. The present work aimed to investigate the effects of sour orange (SO), sweet orange (SWO), and lemon (LO) peels on the typical physiochemical, antioxidant, antibacterial, and probiotic properties of synbiotic yoghurt fermented by acidophilus-bifidus-thermophilus (ABT)-type cultures during cold storage (0–28 days). High-performance liquid chromatography-diode array detection (HPLC-DAD) analysis showed that the total phenolic content in the SO peel were more than 2-fold higher than that in the SWO and LO peel. The predominant phenolic compounds were myricetin (2.10 mg/g dry weight) and o-coumaric acid (1.13 mg/g) in SO peel, benzoic acid (0.81 mg/g) and naringin (0.72 mg/g) in SWO peel, and benzoic acid (0.76 mg/g) and quercetin (0.36 mg/g) in LO peel. Only 0.5% (w/w) of citrus peel addition did not reduce the overall acceptance of ABT synbiotic yoghurt but led to increased acidity and decreased moisture during cold storage (14 and 28 days). Additionally, compared to control samples without citrus peel addition, supplementation with citrus peels improved the antioxidant property of the ABT synbiotic yoghurt. ABT milks with SO and SWO peel addition had significantly stronger DPPH radical scavenging activities than that with LO peel addition (p < 0.05). Antibacterial analysis of ABT synbiotic yoghurt with citrus peel addition showed that the diameters of inhibition zones against S. aureus, B. subtilis, and E. coli increased by 0.6–1.9 mm relative to the control groups, suggesting the enhancement of antibacterial activities by citrus peels. The viabilities of probiotic starter cultures (L. acidophilus, S. thermophilus, and Bifidobacterial sp.) were also enhanced by the incorporation of citrus peels in synbiotic yoghurt during cold storage. Hence, our results suggest that citrus peels, especially SO and SWO peels, could be recommended as a promising multifunctional additive for the development of probiotic and synbiotic yoghurt with enhanced antioxidant and antibacterial properties, as well as probiotic viability.

Functional Annotation of Lactiplantibacillus plantarum 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented Products.

The important role of Lactiplantibacillus plantarum strains in improving the human mucosal and systemic immunity, preventing non-steroidal anti-provocative drug-induced reduction in T-regulatory cells, and as probiotic starter cultures in food processing has motivated in-depth molecular and genomic research of these strains. The current study, building on this research concept, reveals the importance of Lactiplantibacillus plantarum 13-3 as a potential probiotic and bacteriocin-producing strain that helps in improving the condition of the human digestive system and thus enhances the immunity of the living beings via various extracellular proteins and exopolysaccharides. We have assessed the stability and quality of the L. plantarum 13-3 genome through de novo assembly and annotation through FAST-QC and RAST, respectively. The probiotic-producing components, secondary metabolites, phage prediction sites, pathogenicity and carbohydrate-producing enzymes in the genome of L. plantarum 13-3 have also been analyzed computationally. This study reveals that L. plantarum 13-3 is nonpathogenic with 218 subsystems and 32,918 qualities and five classes of sugars with several important functions. Two phage hit sites have been identified in the strain. Cyclic lactone autoinducer, terpenes, T3PKS, and RiPP-like gene clusters have also been identified in the strain evidencing its role in food processing. Combined, the non-pathogenicity and the food-processing ability of this strain have rendered this strain industrially important. The subsystem and qualities characterization provides a starting point to investigate the strain’s healthcare-related applications as well.

Untargeted metabolomics revealed the key metabolites in milk fermented with starter cultures containing Lactobacillus plantarum CCFM8610

This study employed untargeted metabolomics to reveal the metabolic changes in fermented milk during storage. According to the sparse partial least squares-discriminant analysis (sPLS-DA), Lactobacillus plantarum CCFM8610 was confirmed to be critical for the metabolic profile of fermented milk. Five of the forty-three metabolites, namely benzoic acid, 6-hydroxycaproic acid, d-phenyllactic acid, hippuric acid, and N-oleoylethanolamine, were identified as the key metabolites related to L. plantarum CCFM8610. This study illustrated that L. plantarum CCFM8610, as a probiotic and co-cultivated starter culture, was critical for the functional properties and preservative qualities of fermented milk during storage. Overall, these metabolites had potential impact on the storage properties and physiological functions of fermented milk, which provides a valuable reference for improving the quality of fermented milk products.

Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy Meju

BackgroundProbiotic starters can improve the flavor profile, texture, and health-promoting properties of fermented foods. Tetragenococcus halophilus is a halophilic lactic acid bacterium that is a candidate starter for high-salt fermented foods. However, the species is known to produce biogenic amines, which are associated with neurotoxicity. Here, we report a probiotic starter strain of T. halophilus, EFEL7002, that is suitable for use in high-salt fermentation.ResultsEFEL7002 was isolated from Korean meju (fermented soybean) and identified as T. halophilus, with 99.85% similarity. The strain is safe for use in food as it is a non-hemolytic and non-biogenic amine producer. EFEL7002 is tolerant to gastrointestinal conditions and can adhere to Caco-2 cells. This strain showed antioxidant, anti-inflammatory, and protective effects against the human gut epithelial barrier. EFEL7002 grew well in media containing 0–18% NaCl showing maximum cell densities in 6% or 12% NaCl.ConclusionsT. halophilus EFEL7002 can be used as a health-promoting probiotic starter culture for various salty fermented foods.

Microencapsulation of probiotic starter culture in protein–carbohydrate carriers using spray and freeze-drying processes: Implementation in whey-based beverages

The production of functional beverages has gained more attention because of growing consumers' interest in personal health. The process of carrier production and characterization of a novel type of protein-carbohydrate carriers for functional beverages with a focus on cell protection during fermentation, gastrointestinal, and storage conditions are shown in this study. Probiotic starter culture was microencapsulated using spray and freeze-drying techniques and then implemented in whey-based beverages. Encapsulation materials used are whey protein concentrate, whey, and sodium alginate. The encapsulation efficiency results were over 76.8% and 81.4%, after spray and freeze-drying respectively, depending on the carrier formulation. The culture in freeze-dried carriers reached a higher survival rate (>7.5 log 10 (CFUg −1 )) than one's encapsulated by spray-drying technique during storage. Microencapsulation of the culture significantly improved cell viability in gastrointestinal and storage conditions compared with free cells. Usage of both encapsulation techniques showed potential regarding cell preservation in production and storage. • Probiotic starter culture was microencapsulated by spray and freeze-dying methods. • Survivability of the culture is higher in the carriers with the addition of WPC. • SEM showed cell adhesion affinity especially for the carriers with WPC. • Protein–carbohydrate carriers improved cell preservation in GI and storage conditions. • The culture was successfully implemented in beverages, and viability remained high.

Determination of probiotic and some technological properties of lactic acid bacteria isolated from cheeses sold in the Kilis region, Turkey

Aims: The purpose of this study is to evaluate technological properties and probiotics potential of lactic acid bacteria (LAB) isolated from 15 raw milk Turkish Beyaz fresh cheese made in the Kilis region, Turkey.Methods and Results: 287 colonies from 15 cheese samples were selected and 91 of them were analyzed as Gram-positive and catalase-negative. 19 strains of 91 colonies were accepted as potential probiotics since they stayed alive in pH 3.5 and 0.3% bile salt. They were identified as Lactobacillus sp. (11 strains), Leuconostoc sp. (3 strains), Streptococcus sp. (2 strains), Lactococcus sp. (2 strains), and Enterococcus sp. (1 strain) by biochemical tests and API test kit. It was determined that 19 strains with high acidification rate, 15 strains demonstrated weak proteolytic activity, 3 ones moderate, and 1 strong proteolytic activity. It was determined that 1 of the strains were resistant to chloramphenicol, 2 to tetracycline, and 6 to vancomycin. No strains resistant to penicillin and erythromycin could be detected. In the artificial gastric juice resistance test, although no viability was detected at pH 2.0. But it was determined that the viability values varied between 89.49-111.79% at pH 3.0. Also, these strains showed growth at bile salt. According to plasmid profiles of strains, 13 of 19 potential probiotic strains were determined to have plasmid DNA in the range of 1-5, while other strains were determined to not have plasmid DNA. The molecular sizes of the plasmid DNA of the isolated strains ranged from 2-16 kb.Conclusions: In the research, it was determined that LABs isolated from Turkish white fresh cheese produced in Kilis have probiotic potential and can be used as starters in various fermented foods.Significance and Impact of the Study: According to the results obtained, it was concluded that some strains can be used as probiotic starter culture in cheese production and others can be used for ripening of cheese.

Molecular identification and safety assessment of Bacillus strains isolated from Burkinabe traditional condiment \u201csoumbala\u201d

PurposeAlkaline-fermented foods (AFFs) play an essential role in the diet of millions of Africans particularly in the fight against hidden hunger. Among AFFs, soumbala is a very popular condiment in Burkina Faso, available and affordable, rich in macronutrients (proteins, lipids, carbohydrates, essential amino acids, and fatty acids), micronutriments (minerals, B group vitamins), and fibers. Bacillus spp. are known to be the predominant microbial species in AFFs and thus have elicited enhanced interest as starter cultures or probiotics. However, few data exist on identification and safety attributes of relevant Bacillus species from African AFFs, particularly from Burkinabe soumbala.MethodsThis study aimed to genotypically characterize 20 Bacillus strains previously isolated from soumbala, using PCR and sequencing of the 16S rRNA genes, and to evaluate their safety attributes.ResultsPhylogenetic analysis revealed that the strains were most closely related by decreasing numbers to B. cereus, B. subtilis, Bacillus sp., B. tropicus, B. toyonensis, B. nealsonii, B. amyloliquefaciens, Brevibacillus parabrevis, and B. altitudinis. Among the isolates, 10 were β-hemolytic and 6 were γ-hemolytic while 4 were of indeterminate hemolysis. The 6 γ-hemolytic (presumptively non-pathogenic) strains were susceptible to all tested antibiotics except bacitracin. Strains F20, and F21 were the most sensitive to imipenem (38.04 ± 1.73 mm and 38.80 ± 1.57 mm, respectively) while strain B54 showed the weakest sensitivity to bacitracin (11.00 ± 0.63 mm) with high significant differences (p < 0.0001).ConclusionThe findings highlight identification and safety quality of Bacillus strains which could be further characterized as probiotic-starter cultures for high-quality soumbala production.

Technological properties and probiotic potential of Lactiplantibacillus plantarum SJ14 isolated from Algerian traditional cheese “Jben”

A new Lactiplantibacillus strain isolated from Algerian traditional cheeses “Jben” was assessed for technological properties and probiotic traits in vitro including acidification, proteolytic and lipolytic activities, exopolysaccharide production, and antimicrobial potential. The strain was identified as Lactiplantibacillus plantarum SJ14 using phenotypic tests and 16S rDNA sequencing analysis. The results showed that the native food strain SJ14 was found to be tolerant to acid and bile salts mimicking human GIT conditions. In addition, the cell-free supernatant of SJ14 exhibited broad-spectrum antimicrobial activity against Gram-positive and Gram-negative bacteria including beta-lactamases-producing enteropathogenic strains as well as food spoilage fungi. The results conveyed that L. plantarum SJ14 showed desirable probiotic characteristics and its presence in cheese could serve as a potent functional probiotic starter in food processing. Novelty impact statement In Algeria, milk fermentations are still driven by indigenous microorganisms, which influence the nutritional, organoleptic, and safety of the final products. Lactic acid bacteria including Lactiplantibacillus plantarum isolated from traditional cheese “Jben” may present good candidates for further studies to elucidate the possible application as novel probiotic starter culture and biocontrol agent.