Important Features of Probiotic Microorganisms in Pharmaceutical and Dairy Products (original) (raw)
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Transstellar Journals, 2019
Five strains of Lactic acid bacteria isolated from fermented foods in the previous study,identified as L. lactis BS14-17, L. lactis YS8-4, L. lactis subsp. cremorisst YS 8-4,Bifidobacterium bifidum NCTC 13001, Bifidobacterium lemurum, labeledas(LAB1, LAB2, LAB3, BIF1,BIF2) & a commercial probiotic Lactococcus lactis (PBIO) were evaluated for their degree of antagonism towards selected human pathogens & food spoilage causing bacteria such as S. aureus, B. subtilis, S. typhimurium, B. cereus, E. coliusing agar well diffusion assay. Three isolates (LAB1, LAB2, LAB3)& the commercial probiotic (PBIO)were studied for their response towards twelve antibiotics by disc diffusion assay. Results were compared by measuring the zones of inhibition for evaluating microbial antagonism & antibiotic sensitivity profiles as well as graphically represented. All five LAB isolates showed microbial antagonism against selected pathogens. Antibacterial activity of LAB isolates varied & ranged between 5-16 mm. On an average LAB isolate BIF1 showed the highest degree of antagonism towards all pathogens. BIF1 showed highest zone of inhibition (16mm) against B. subtilis. Isolates LAB3 & BIF 2 showed the least degree of antagonism. The degree of antibacterial property of isolates & commercial probiotic was in the decreasing order as BIF1 > LAB1> PBIO > LAB2 >BIF2 >LAB3. As such two isolates BIF1 and LAB1 showed more antagonism towards pathogens when compared to commercial probiotic (PBIO). However commercial probiotic showed highestantagonism (ZOI=14mm) towards S. aureus than all LAB isolates in this study. The three isolates of LAB (LAB1, LAB2, LAB3) as well as commercial probiotic (PBIO) were further studied for their antibiotic sensitivity using twelve commercial antibiotic discs. Almost all showed sensitivity towards most of the antibiotics.
Assessment of Probiotic Bacteria Isolated from Pharmaceutical probiotic Sachet
Live microorganisms, have beneficial effects on their host's health, are called as probiotics. There are various possible sources to isolate these bacteria. In this studyp harmaceutical probiotic sachet is used as isolation source. The purpose of this study is to search the potentiality of probiotic bacteria and investigate the probiotic properties of isolates.9 different samples of 3 brands of sachet were used for isolation of bacteria. Isolates were examined according to their probiotic properties. The probiotic characteristics like pH and Bile tolerance, Antagonistic activity and Antibiotic susceptibility of isolated bacteria Such as Lactobacillus acidophilus, Lactobacillus rhamnosus and Bifidobacterium bifidum was done. Bile Tolerance and pH tolerance was determined with the help of the help of coefficient of growth inhibition if their coefficient of growth inhibition is less than 0.5 the organism was considered as the pH and Bile tolerance. The Strains of Lactobacillus acidophilus and Lactobacillus rhamnosus and Bifi-dobacterium bifidum show best result at the pH Acidic to Neutral (5 to 7) and show a bile tolerance from 1-4 % bile. All the isolated bacteria show the maximum inhibition against Staphyloccocus aureus and minimum against Salmonella typhi by Lactobacillus Strains but Bifidobacterium show minimum against Escheria coli. Most isolates show resistance toward antibiotics. From this study it can be concluded that pharmaceutical probiotic products used in the study were showing satisfactory quality and potential probiotic strain.
International Journal of Pharmacy and Pharmaceutical Sciences, 2016
Objective: Evaluation of antimicrobial efficacy of probiotic Lactobacillus strains isolated from dairy products. Methods: The study used yogurt sample prepared from raw buffalo milk to isolate Lactobacillus strains by following pour plate technique. All isolated Lactobacillus strains were systematically screened for their probiotic attributes. Here, functional criteria studies for successful probiotics mainly included survival ability of the strains. The capability of the selected Lactobacillus isolates to inhibit the growth of several pathogens was evaluated by the well diffusion method. Based on phenotypic characteristics, biochemical tests and of 16S rDNA sequence analysis, the potent probiotic strain was identified. Further study was emphasized on its optimum parameters required for its growth. Again, its activity was characterized with respect to pH, NaCl and thermal stability along with susceptibility to enzymes. Results: A preliminary subtractive screening based on antimicrobial potency and probiotic properties revealed the maximum effectiveness of Lactobacillus DM 69 among all and it was identified as Lactobacillus plantarum. The inhibitory substance obtained from DM 69 was relatively heat stable and active under acidic conditions. No susceptibility was found in the presence of α-amylase, lipase and lysozyme. Conclusion: Excellent probiotic and an antimicrobial strain was isolated from buffalo milk and can be formulated and developed as a good nutraceutical food supplement.
Commercial sources of probiotic strains and their validated and potential health benefits -a review
In the recent past, a number of probiotic strains have been screened and selected for incorporation into commercial functional food products. Some of these strains have been validated for specific health benefits through human clinical trials others have been documented as offering potential health benefits. In the past commercial probiotic strains were selected for their technological properties, however, in the recent past, validated health benefits have assumed much greater importance. This review includes the characteristics of genus Bifidobacteriaand Lactobacillus and other microbes that are currently considered as probiotic organisms, selection criteria employed to screen them as effective probiotic strains, their validated and potential health benefits documented. In the recent screening and selection of strains for probiotic efficacy a change in focus from having technological properties to offering validated health benefits may allow the strains to lose their technological properties including the ability to survive both food processing and gastrointestinal environment. Further, different food matrices may have different interactions with probiotic bacterial cells and hence validated human health benefits cannot be generalised for all food matrices as vehicles for administration and delivery.
Identification and antibiotic susceptibility of bacterial isolates from probiotic products
International Journal of Food Microbiology, 2003
In the present study, a total of 55 European probiotic products were evaluated with regard to the identity and the antibiotic resistance of the bacterial isolates recovered from these products. Bacterial isolation from 30 dried food supplements and 25 dairy products, yielded a total of 268 bacterial isolates selected from several selective media. Counts of food supplements showed bacterial recovery in 19 (63%) of the dried food supplements ranging from 10 3 to 10 6 CFU/g, whereas all dairy products yielded growth in the range of 10 5 -10 9 CFU/ml. After identification of the isolates using whole-cell protein profiling, mislabeling was noted in 47% of the food supplements and 40% of the dairy products. In six food supplements, Enterococcus faecium was isolated whereas only two of those products claim this species on their label. Using the disc diffusion method, antibiotic resistance among 187 isolates was detected against kanamycin (79% of the isolates), vancomycin (65%), tetracycline (26%), penicillinG (23%), erythromycin (16%) and chloramphenicol (11%). Overall, 68.4% of the isolates showed resistance against multiple antibiotics including intrinsic resistances. Initially, 38% of the isolated enterococci was classified as vancomycin resistant using the disc diffusion method, whereas additional broth dilution and PCR assays clearly showed that all E. faecium isolates were in fact vancomycin susceptible. D