Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk

Evidence-based Complementary and Alternative Medicine : ECAM
Maged S Bin MasalamRashad R Al-Hindi

Abstract

Probiotic bacteria can confer health benefits to the human gastrointestinal tract. Lactic acid bacteria (LAB) are candidate probiotic bacteria that are widely distributed in nature and can be used in the food industry. The objective of this study is to isolate and characterize LAB present in raw and fermented milk in Saudi Arabia. Ninety-three suspected LAB were isolated from thirteen different types of raw and fermented milk from indigenous animals in Saudi Arabia. The identification of forty-six selected LAB strains and their genetic relatedness was performed based on 16S rDNA gene sequence comparisons. None of the strains exhibited resistance to clinically relevant antibiotics or had any undesirable hemolytic activity, but they differed in their other probiotic characteristics, that is, tolerance to acidic pH, resistance to bile, and antibacterial activity. In conclusion, the isolates Lactobacillus casei MSJ1, Lactobacillus casei Dwan5, Lactobacillus plantarum EyLan2, and Enterococcus faecium Gail-BawZir8 are most likely the best with probiotic potentials. We speculate that studying the synergistic effects of bacterial combinations might result in a more effective probiotic potential. We suspect that raw and fermented milk p...Continue Reading

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Citations

Feb 26, 2020·Veterinary World·Prayogi SunuVitus Dwi Yunianto
Mar 14, 2019·Frontiers in Microbiology·Yousef NamiMohammad Amin Hejazi

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Software Mentioned

Statistical Package for the Social Sciences ( SPSS / PC
TFPGA
Exeter
Discovery Studio Gene
BLAST
NTSYSpc

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