1
|
Yelnetty A, Ekawati Tallei T. Indigenous Lactic Acid Bacteria Isolated from Spontaneously Fermented Goat Milk as Potential Probiotics. Pak J Biol Sci 2020; 23:883-890. [PMID: 32700834 DOI: 10.3923/pjbs.2020.883.890] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND AND OBJECTIVE Lactic Acid Bacteria (LAB) isolated from goat milk have been known to have various medicinal properties, therefore they are considered as a source of potential probiotics. This research was aimed at evaluating and identifying the LAB isolated from spontaneously fermented goat milk as potential probiotics. MATERIALS AND METHODS The fresh goat milk fermented for 4 days was serially diluted, plated on de Man Rogosa and Sharpe (MRS) agar supplemented with 1% CaCO3 as selective medium, then purified accordingly. The isolated LAB were screened for their potential to inhibit enteric pathogen bacteria using well diffusion method. Their capabilities to withstand the bile salt and acid environment were also evaluated. The production of organic acids was also assessed. The potential probiotics were identified molecularly using 16S rRNA. RESULTS The study confirmed that LAB isolated from spontaneous fermentation of goat milk was Lactobacillus plantarum based on 16S rRNA gene marker. This bacterium showed antimicrobial activity against indicator bacteria, ability to live after exposure in bile salt solution and resistance to low acidic environment. The organic acids produced by this bacterium were lactic, acetic, propionic and butyric acids. CONCLUSION This study concluded that Lactobacillus plantarum YN.1.3 can be further investigated as potential probiotic as it showed antimicrobial activity, withstood the acidic environment and bile salt solution, as well as produced organic acids.
Collapse
|
2
|
Wirawati CU, Sudarwanto MB, Lukman DW, Wientarsih I, Srihanto EA. Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia. Vet World 2019; 12:823-829. [PMID: 31440000 PMCID: PMC6661478 DOI: 10.14202/vetworld.2019.823-829] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2018] [Accepted: 04/26/2019] [Indexed: 11/16/2022] Open
Abstract
AIM Dadih samples from two different origins (Kamang and Gadut in West Sumatra) manufactured with different methods (back-slopping or spontaneous fermentation) were evaluated for the diversity of lactic acid bacteria (LAB). MATERIALS AND METHODS Four dadih samples manufactured with two different fermentation methods were obtained from Kamang and Gadut regions. Both genotypic and phenotypic characteristic (16S rRNA partial gene sequence analysis and carbohydrate fermentation profile) were used to analyze the diversity of dadih LAB population. RESULTS This study showed that LAB count in back-slopping fermented dadih was one log cycle higher than spontaneous fermented dadih. LAB isolates from the two regions were divided into three genera, namely Lactococcus, Lactobacillus, and Pediococcus. Sequencing results showed that 41.6% (five isolates) were identified as Lactococcus lactis ssp. lactis, 25% (three isolates) were identified as Lactobacillus plantarum ssp. plantarum, 16.6% (two isolates) were identified as L. lactis ssp. cremoris, and 8.3% (one isolate each) were identified as Pediococcus pentosaceus and Lactobacillus pentosus. CONCLUSION Five species were determined in back-slopping fermented dadih, i.e., L. lactis ssp. lactis, L. lactis ssp. cremoris, L. plantarum ssp. plantarum, L. pentosus, and P. pentosaceus. On the other hand, spontaneous fermented dadih only contained three different species, namely L. lactis ssp. lactis, L. lactis ssp. cremoris, and L. plantarum ssp. plantarum. This research showed that back-slopping fermentation offers greater abundance and diversity compared to spontaneous fermentation in dadih.
Collapse
Affiliation(s)
- Chandra Utami Wirawati
- Graduate School of Veterinary Public Health, Bogor Agriculture University, Bogor, Indonesia
- Study Program of Food Technology Lampung State Polytechnic, Lampung, Indonesia
| | - Mirnawati Bachrum Sudarwanto
- Department of Animal Diseases and Veterinary Public Health, Faculty of Veterinary Medicine, Bogor Agricultural University, Bogor, Indonesia
| | - Denny Widaya Lukman
- Department of Animal Diseases and Veterinary Public Health, Faculty of Veterinary Medicine, Bogor Agricultural University, Bogor, Indonesia
| | - Ietje Wientarsih
- Department of Veterinary Clinic, Reproduction and Pathology, Faculty of Veterinary Medicine, Bogor Agricultural University, Bogor, Indonesia
| | - Eko Agus Srihanto
- Lampung Veterinary Office, General Directorate Animal Husbandry and Healthiness, Agricultural Ministry Republic of Indonesia, Lampung, Indonesia
| |
Collapse
|
3
|
Zha M, Yu J, Zhang Y, Wang H, Bai N, Qin Y, Liangliang D, Liu W, Zhang H, Bilige M. Study on Streptococcus thermophilus isolated from Qula and associated characteristic of acetaldehyde and diacetyl in their fermented milk. J GEN APPL MICROBIOL 2016; 61:50-6. [PMID: 26018501 DOI: 10.2323/jgam.61.50] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
In this study, the lactic acid bacterial population of Qula cheese from the Gansu and Sichuan provinces of China were isolated and identified. Eight strains of Streptococcus thermophilus were isolated, of which five strains were selected for further characterization based on their fermentation properties. The changes in a number of parameters, including titration acidity, pH, viable counts, PrtS protease activity and the production of acetaldehyde, diacetyl and organic acid, were monitored during fermentation and the storage of fermented milks produced by the respective strain. All of the strains displaying acidifying capacity and all five fermented milks maintained high viable counts of S. thermophilus from fermentation to storage. Our study found that the changes in the monitored parameters were strain-specific and varied considerably among the five tested strains. Fermented milks produced by strain IMAU80809 had the highest concentration of acetaldehyde and were most favorable in the sensory evaluation. This study confirms that Qula cheese is a good source for isolating novel lactic acid bacterial strains with different fermentation properties, which will be very useful for further development and industrialization of traditionally fermented dairy products.
Collapse
Affiliation(s)
- Musu Zha
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry Education of China
| | | | | | | | | | | | | | | | | | | |
Collapse
|
4
|
Zhang W, Sun Z, Menghe B, Zhang H. Short communication: Single molecule, real-time sequencing technology revealed species- and strain-specific methylation patterns of 2 Lactobacillus strains. J Dairy Sci 2015; 98:3020-4. [PMID: 25747834 DOI: 10.3168/jds.2014-9272] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2014] [Accepted: 01/26/2015] [Indexed: 12/20/2022]
Abstract
Pacific Biosciences' (Menlo Park, CA) single molecule, real-time sequencing technology was reported to have some advantages in generating finished genomes and characterizing the epigenome of bacteria. In the present study, this technology was used to sequence 2 Lactobacillus strains, Lactobacillus casei Zhang and Lactobacillus plantarum P-8. Previously, the former bacterium was sequenced by an Applied Biosystems 3730 DNA analyzer (Grand Island, NY), whereas the latter one was analyzed with Roche 454 (Indianapolis, IN) and Illumina sequencing technologies (San Diego, CA). The results showed that single molecule, real-time sequencing resulted in high-quality, finished genomes for both strains. Interestingly, epigenome analysis indicates the presence of 1 active N(6)-methyladenine methyltransferase in L. casei Zhang, but none in L. plantarum P-8. Our study revealed for the first time a completely different methylation pattern in 2 Lactobacillus strains.
Collapse
Affiliation(s)
- Wenyi Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, P. R. China
| | - Zhihong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, P. R. China
| | - Bilige Menghe
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, P. R. China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, P. R. China.
| |
Collapse
|
5
|
Wu RN, Wu ZX, Zhao CY, LV CM, Wu JR, Meng XJ. Identification of lactic acid bacteria in suancai, a traditional Northeastern Chinese fermented food, and salt response of Lactobacillus paracasei LN-1. ANN MICROBIOL 2013. [DOI: 10.1007/s13213-013-0776-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
|
6
|
Wu JR, Zhang JC, Shi P, Wu R, Yue XQ, Zhang HP. Bacterial community involved in traditional fermented soybean paste dajiang made in northeast China. ANN MICROBIOL 2013. [DOI: 10.1007/s13213-013-0604-2] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
|
7
|
Bao Q, Yu J, Liu W, Qing M, Wang W, Chen X, Wang F, Li M, Wang H, Lv Q, Zhang H. Predominant lactic acid bacteria in traditional fermented yak milk products in the Sichuan Province of China. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0061-x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
8
|
Bao Q, Liu W, Yu J, Wang W, Qing M, Chen X, Wang F, Zhang J, Zhang W, Qiao J, Sun T, Zhang H. Isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of Gansu Province in China. J GEN APPL MICROBIOL 2012; 58:95-105. [DOI: 10.2323/jgam.58.95] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
9
|
Wang SY, Chen HC, Dai TY, Huang IN, Liu JR, Chen MJ. Identification of lactic acid bacteria in Taiwanese ropy fermented milk and evaluation of their microbial ecology in bovine and caprine milk. J Dairy Sci 2011; 94:623-35. [DOI: 10.3168/jds.2010-3503] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2010] [Accepted: 11/02/2010] [Indexed: 11/19/2022]
|
10
|
Zhang W, Sun Z, Sun T, Zhang H. PCR screening and sequence analysis of iol clusters in Lactobacillus casei strains isolated from koumiss. Folia Microbiol (Praha) 2011; 55:603-6. [PMID: 21253906 DOI: 10.1007/s12223-010-0097-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2010] [Revised: 10/27/2010] [Indexed: 11/25/2022]
Abstract
The iol cluster (consisting of genes involved in myo-inositol utilization) was investigated in Lactobacillus casei strains isolated from koumiss. Ten strains were tested for the presence of iol cluster by PCR screening; three strains encoded this cluster. Full-sequencing procedure was conducted; the iol cluster was identical to that of L. casei BL23 (GenBank access. no. FM177140) except for an upstream transposase. The iol cluster is not a common feature for L. casei strains isolated from koumiss.
Collapse
Affiliation(s)
- W Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, School of Food Science and Engineering, Inner Mongolia Agricultural University, 010018 Huhhot, China
| | | | | | | |
Collapse
|
11
|
Sun Z, Liu W, Gao W, Yang M, Zhang J, Wu L, Wang J, Menghe B, Sun T, Zhang H. Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China. J GEN APPL MICROBIOL 2010; 56:1-10. [DOI: 10.2323/jgam.56.1] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
12
|
Sun Z, Liu W, Zhang J, Yu J, Zhang W, Cai C, Menghe B, Sun T, Zhang H. Identification and characterization of the dominant lactobacilli isolated from koumiss in China. J GEN APPL MICROBIOL 2010; 56:257-65. [DOI: 10.2323/jgam.56.257] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
13
|
Zhang WY, Yu DL, Sun ZH, Airideng C, Hu SN, Meng H, Zhang HP. Preliminary analysis of glutathione S-transferase homolog fromLactobacillus casei Zhang. ANN MICROBIOL 2009. [DOI: 10.1007/bf03179215] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
|