Cocoa Powder as Delivery Medium for Probiotic Lactobacillus Strains (original) (raw)
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LWT, 2016
In the last years, several factors have contributed to the development of probiotic cultures from locally sourced strains. In this paper, we aimed to characterize Lactobacillus plantarum and Lactobacillus fermentum isolates derived from Brazilian cocoa fermentation for the development of new probiotic cultures. Isolates diversity was studied by RAPD and strains were further tested in vitro for their probiotic potential. Physiological traits such as heat tolerance, hydrophobicity, resistance to simulated gastrointestinal digestion and antibiotic susceptibility were studied. Besides, activity against food pathogens was tested through four different assays: deferred inhibition, co-aggregation, co-cultivation and antagonism of supernatants. Considering the resistance to simulated gastrointestinal digestion and the results from the antimicrobial and co-aggregation tests, L. plantarum 286 showed the most promising results, followed by L. plantarum 289, for further studies for their application as probiotics.
Ciência Rural, 2016
ABSTRACT: The ability to produce antimicrobial factors is considered an important feature of probiotic microorganisms. Bacteriocins, hydrogen peroxide, acetic acid and lactic acid are examples of these substances. The present research aimed to develop probiotic dairy desserts (DD) with Lactobacillus acidophilus and evaluate the viability of this strain, as well as its action on food pathogens. Treatments with and without interactions between L. acidophilus and pathogenic Gram-negative bacteria (Salmonella sp. and Escherichia coli O157:H7) and Gram positive (Bacillus cereus and Staphylococcus aureus) were produced. The products were stored at a temperature of 8°C and analyzed at the times 24, 48, 72 hours, 7 days and 28 days (at 28 days, only T1 was analyzed because the other products were deteriorated). In an analysis of the potential for development of new products, the dairy dessert with L. acidophilus was considered a probiotic product. Assessment of the counts of pathogens in da...
BioMed research international, 2017
The use of intestinal probiotic bacteria is very common in the food industry and has been the focus of the majority of research in this field. Yet in recent years, research on extraintestinal microorganisms has greatly increased due to their well-known potential as probiotics. Thus, we studied a strain of Lactobacillus fermentum (TCUESC01) extracted from fermenting cocoa. First, we examined the impact of pH on the growth of this strain and studied its survival under conditions similar to those of the human gastrointestinal tract. L. fermentum TCUESC01 demonstrated resistance to conditions mimicking the human stomach and intestines and grew well between pH 5 and pH 7. Next, we subjected L. fermentum TCUESC01 to storage at 4°C in a milk solution and found that it survived well for 28 days. Lastly, we measured the susceptibility of this strain to numerous antibiotics and its tendency to autoaggregate. L. fermentum TCUESC01 showed significant autoaggregation, as well as susceptibility t...
BioMed Research International, 2014
Twenty-three Lactobacillus strains of dairy origin were evaluated for some functional properties relevant to their use as probiotics. A preliminary subtractive screening based on the abilities to inhibit the growth of microbial pathogens and hydrolyze conjugated bile salts was applied, and six strains were selected for further characterization including survival under gastrointestinal environmental conditions, adhesion to gut epithelial tissue, enzymatic activity, and some safety properties. All selected strains maintained elevated cell numbers under conditions simulating passage through the human gastrointestinal tract, well comparable to the values obtained for the probiotic strain Lactobacillus rhamnosus GG, and were able to adhere to Caco-2 cells to various extents (from 3 to 20%). All strains exhibited high aminopeptidase, and absent or very low proteolytic and strong -galactosidase activities; none was found to be haemolytic or to produce biogenic amines and all were susceptible to tetracycline, chloramphenicol, erythromycin, ampicillin, and amoxicillin/clavulanic acid. Our results indicate that the Lactobacillus strains analyzed could be considered appropriate probiotic candidates, due to resistance to GIT simulated conditions, antimicrobial activity, adhesion to Caco-2 cell-line, and absence of undesirable properties. They could be used as adjunct cultures for contributing to the quality and health related functional properties of dairy products.
Journal of Functional Foods, 2021
A total of seven strains of lactic acid bacteria (LAB) isolated from breast milk, were investigated for their probiotic properties. Lactobacillus plantarum 5H1 and 5L1 were selected for their beneficial properties and used for probiotic fermented milk manufacture. The fermentation parameters (pH and lactic acid) and LAB viability during fermented milk processing and storage were evaluated. The results showed that the strains had a broad spectrum of antimicrobial activity against pathogenic bacteria and toxigenic fungi. These also evidenced capacity of adhesion and reduction of Salmonella adhesion to Caco-2 cells. During milk fermentation process, an increase in lactic acid content, a decrease in milk pH, and an increase in the total bacterial count were evidenced. LAB viability in fermented milk during storage remained around 8 log 10 CFU/mL. This workflow can be useful for the isolation of new probiotics and the development of fermented milks with probiotic properties to promote host health.
Isolation and Characterization of Lactobacillus from Curd and Its Application in Food Industry
International Journal for Research in Applied Science & Engineering Technology (IJRASET), 2023
The isolated and identified bacteria from curd sample are of Lactobacillus sp, The bacteria of this spp. are lactic acid producers [1]. Probiotics benefit humans by improving the gut micro biota balance, stimulating immune system and also has antibacterial activities. The lyophilized form of Lactobacillus sp is added to chocolate in two varieties thus probiotic milk chocolate and probiotic dark chocolate are made [2]. The chocolate containing lyophilized Lactobacillus spp. may help directly for ehancing resistance against intestinal pathogens and in the prevention of diseases [3].
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.
Lactobacillus plantarum and Its Probiotic and Food Potentialities
Probiotics and Antimicrobial Proteins, 2017
Background and Objective: Probiotics have to reach their site of action in certain numbers in order to exhibit positive health effects. Encapsulation has shown remarkable enhancing effects on probiotic survival in simulated gastric conditions compared to free bacteria. The purpose of this study was identification and evaluation of a potential probiotic strain using encapsulation process by new carriers in order to improve probiotic viability during in vitro simulated conditions. Material and Methods: A native Lactobacillus was isolated from yogurt, identified as Lactobacillus casei PM01 (NCBI registered) and analyzed for probiotic properties alongside established probiotic strains of Lactobacillus acidophilus ATCC 43556, and Lactobacillus rhamnosus ATCC 7469. Acid and bile resistance, adhesion to Caco-2 cells and antibiotic resistance were evaluated. Lactobacillus casei PM01 was encapsulated with alginate, chitosan and natural branched polysaccharides (pectin, tragacanth gum and gum Arabic) by using extrusion technique. Encapsulation efficiency, acidification activity and viability of entrapped Lactobacillus casei PM01 in simulated gastric pH were determined. Results and Conclusion: Based on the results, all the three strains could be considered as potential probiotics, and are good candidates for further in vitro and in vivo evaluation. The results showed that the survival of encapsulated Lactobacillus casei PM01 was significantly (p≤0.05) increased when it was incubated in simulated gastric pH. It can be concluded that indigenous Lactobacillus casei PM01 in encapsulated form is introduced as an efficient probiotic strain for using in dairy products.