Lactobacillus spp. with in vitro probiotic properties from human faeces and traditional fermented products

International Journal of Food Microbiology
Maria G Vizoso PintoWilhelm H Holzapfel

Abstract

Lactobacillus strains from traditional African fermented milk products, as well as human intestinal isolates were identified and investigated in vitro for their technological and functional characteristics as potential new probiotic strains. To test survival under gastrointestinal conditions, first the protective effect of milk and the effects of medium composition, lysozyme, pepsin, and pH of the medium on bacterial viability were assessed in vitro using the Plackett-Burman statistical model and the commercially used L. johnsonii LA1 probiotic strain. The use of either an artificial gastric electrolyte solution or MRS did not play a significant role in the viability of the cultures, while lysozyme, acidic conditions (pH 2.5), pepsin and the presence of milk significantly influenced the survival of the strain. Therefore, these parameters were selected as important test variables in a model stomach passage survival trial. Five strains identified as L. plantarum and two identified as L. johnsonii showed good survival under simulated gastrointestinal conditions. These selected strains also showed antimicrobial activity, probably due to production of organic acids. All strains exhibited bile salt hydrolase activity, while only the ...Continue Reading

References

Sep 1, 1995·The Journal of Applied Bacteriology·I De SmetW Verstraete
Aug 15, 1998·International Journal of Food Microbiology·W H HolzapfelJ H Huis in't Veld
Feb 13, 2001·Journal of Biotechnology·M SaarelaT Mattila-Sandholm
Dec 31, 2002·International Journal of Food Microbiology·Morten Danielsen, Anette Wind
Feb 18, 2003·Journal of Applied Microbiology·H AnnukM Mikelsaar
Feb 18, 2003·Journal of Applied Microbiology·M F FernándezC Barbés
Jul 13, 2004·International Journal of Food Microbiology·Julius Maina MatharaWilhelm H Holzapfel

❮ Previous
Next ❯

Citations

May 2, 2009·Applied Microbiology and Biotechnology·Arekal N Roopashri, Mandyam C Varadaraj
Apr 25, 2013·World Journal of Microbiology & Biotechnology·Barbara TurchiDomenico Cerri
Aug 28, 2012·The Journal of Microbiology·Sathyaseelan SathyabamaVenkatesan Brindha Priyadarisini
Feb 13, 2013·The British Journal of Nutrition·Luis FontanaAngel Gil
Nov 23, 2012·The Journal of Dairy Research·Stela Maris Meister MeiraAdriano Brandelli
Jun 19, 2013·Critical Reviews in Food Science and Nutrition·Yvonne Y Murevanhema, Victoria A Jideani
Jan 1, 2010·Journal of Medicinal Food·Kingsley C Anukam, Gregor Reid
Jan 5, 2014·Journal of Parasitology Research·Matheus Diniz Gonçalves CoêlhoIsmael Maciel de Mancilha
Oct 5, 2013·BioMed Research International·Anna BelicováRoman Dušinský
Jul 24, 2014·BioMed Research International·Maria Barbara PisanoSofia Cosentino
Apr 1, 2014·Applied Biochemistry and Biotechnology·Sheetal PithvaBharatkumar Rajiv Manuel Vyas
Sep 10, 2014·International Journal of Food Microbiology·Charles M A P FranzWilhelm H Holzapfel
Oct 20, 2015·Applied Microbiology and Biotechnology·Edgar Torres-MaravillaLuis G Bermúdez-Humarán
Jan 9, 2010·International Journal of Food Microbiology·Flávia C A BuritiSusana M I Saad
Jun 16, 2009·International Journal of Food Microbiology·María G Vizoso PintoCharles M A P Franz
Apr 1, 2010·Journal of the Science of Food and Agriculture·Siok-Koon Yeo, Min-Tze Liong
May 26, 2015·Applied Microbiology and Biotechnology·Ann Catherine Archer, Prakash M Halami
Apr 18, 2015·Frontiers in Microbiology·Ahmed K Al AtyaDjamel Drider
Feb 19, 2015·Probiotics and Antimicrobial Proteins·Castro-Rodríguez DianaYáñez Fernández Jorge
Dec 4, 2014·Applied Biochemistry and Biotechnology·Hakimeh SharafiKambiz Akbari Noghabi
Apr 26, 2008·FEMS Microbiology Letters·Raymond David PridmoreChristoph Cavadini
Jun 4, 2016·Genome Announcements·Folarin A OguntoyinboCharles M A P Franz
Sep 24, 2013·Anaerobe·Sener TulumogluEsra Yaşar
Oct 22, 2016·International Journal of Food Microbiology·Folarin A OguntoyinboCharles M A P Franz
Aug 6, 2011·European Journal of Pharmacology·Daniela M RemusPeter A Bron

❮ Previous
Next ❯

Related Concepts

Related Feeds

Aminoglycosides

Aminoglycoside is a medicinal and bacteriologic category of traditional Gram-negative antibacterial medications that inhibit protein synthesis and contain as a portion of the molecule an amino-modified glycoside. Discover the latest research on aminoglycoside here.

Aminoglycosides (ASM)

Aminoglycoside is a medicinal and bacteriologic category of traditional Gram-negative antibacterial medications that inhibit protein synthesis and contain as a portion of the molecule an amino-modified glycoside. Discover the latest research on aminoglycoside here.

Bacterial Cell Wall Structure (ASM)

Bacterial cell walls are made of peptidoglycan (also called murein), which is made from polysaccharide chains cross-linked by unusual peptides containing D-amino acids. Here is the latest research on bacterial cell wall structures.

Bacterial Cell Wall Structure

Bacterial cell walls are made of peptidoglycan (also called murein), which is made from polysaccharide chains cross-linked by unusual peptides containing D-amino acids. Here is the latest research on bacterial cell wall structures.