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Safi E, Haddad M, Hasan M, Al-Dalain SY, Proestos C, Siddiqui SA. Characterization of Potential Probiotic Activity of Lactic Acid Bacteria Isolated from Camel Colostrum by Biochemical and Molecular Methods. Vet Med Int 2023; 2023:8334152. [PMID: 37841508 PMCID: PMC10576644 DOI: 10.1155/2023/8334152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 08/28/2023] [Accepted: 09/27/2023] [Indexed: 10/17/2023] Open
Abstract
A total of 60 isolates of lactic acid bacteria (LAB) were isolated from Jordanian camel colostrum using biochemical and molecular methods. Two dominant species were identified, and they were Lactobacillus salivarius and Enterococcus faecium. The entire 60 isolated LAB were tested for their acidity and bile tolerance, antimicrobial activity, and antibiotic sensitivity to test their potential probiotic activity. All 60 isolates were tolerant to different pH concentrations (2, 3, 4, 5, 6, 7, 8, 9, and 10) with different survival rates (%). The entire isolates were also tolerant to different bile salt concentrations (0.2, 0.4, 0.6, 0.8, 1, 2, and 3) with different bile resistance (%). All isolates have a different range of antimicrobial activity against Staphylococcus aureus, E. coli, and Salmonella typhimurium. The 60 isolates were almost sensitive to ampicillin, amoxicillin, and clarithromycin when different concentrations were used except some isolates of intermediate resistance. Only 6% of the isolates were resistant to clarithromycin at a concentration of 15 µg per disc.
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Affiliation(s)
- Enas Safi
- Department of Biotechnology, Faculty of Agricultural Technology, Al-Balqa Applied University, Al-Salt, Jordan
| | - Moawiya Haddad
- Department of Nutrition and Food Processing, Faculty of Agricultural Technology, Al-Balqa Applied University, P.O. Box 206, Al-Salt 19117, Jordan
| | - Maen Hasan
- Department of Biotechnology, Faculty of Agricultural Technology, Al-Balqa Applied University, Al-Salt, Jordan
| | - Sati Y. Al-Dalain
- Department of Medical Support, Al-Karak University College, Al-Balqa Applied University, Salt, Jordan
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Zografou, Athens 15771, Greece
| | - Shahida A. Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, Straubing 94315, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, D-Quakenbrück 49610, Germany
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Melia S, Juliyarsi I, Kurnia YF. Physicochemical properties, sensory characteristics, and antioxidant activity of the goat milk yogurt probiotic Pediococcus acidilactici BK01 on the addition of red ginger (Zingiber officinale var. rubrum rhizoma). Vet World 2022; 15:757-764. [PMID: 35497949 PMCID: PMC9047150 DOI: 10.14202/vetworld.2022.757-764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Accepted: 02/15/2022] [Indexed: 11/16/2022] Open
Abstract
Background and Aim: Yogurt contains beneficial probiotics. Addition of red ginger to yogurt as an antioxidant source becomes a way to improve the flavor and functional properties of yogurt. This study aimed to examine yogurt processing and the effect of adding red ginger (Zingiber officinale var. rubrum rhizoma), as an antioxidant source, on Pediococcus acidilactici BK01. It sought to observe the physicochemical and sensory qualities during storage (4°C). Materials and Methods: Goat milk was obtained from local farmers in Lubuk Minturun, Padang, West Sumatra, Indonesia. The yogurt was divided into two factors. Factor A was supplemented with red ginger in various concentrations: A (0% – as control), B (1%), C (2%), and D (3%). On the other hand, Factor B was subjected to variations in storage time: A (1 day), B (15 days), and C (30 days). Each treatment was conducted in triplicate. Physicochemical properties (pH, titratable acidity [TTA], and proximate analysis), sensory characteristics, and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity) were measured using the standard tests. The data were analyzed through analyzing multivariate (analysis of variance) supported by Duncan’s multiple range test. Results: The addition of red ginger juice increased the antioxidant activity, TTA, and water holding capacity (WHC) (p<0.05), while syneresis was significantly decreased; however, it had no effect on the total lactic acid bacteria. At the end of this research (day 30), the yogurt was still suitable for consumption, with the following composition: Antioxidant activity 48.39%, pH 4.3, TTA 1.716, water content 80%, protein 3%, fat 3%, syneresis 28%, WHC 63%, and total lactic acid bacteria 89×108 colony-forming units/mL. Furthermore, yogurt supplemented with red ginger changed its color into red blush. Conclusion: Yogurt red ginger juice is recommended as a functional drink, as it contains probiotics P. acidilactici BK01 and antioxidants to support human health. The addition of up to 3% ginger juice and a storage period of 30 days are still favored by the panelists and meet the quality standard of yogurt. We have not conducted the study on active compounds so, further research could be conducted on the components of the active compounds found in red ginger yogurt.
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Affiliation(s)
- Sri Melia
- Department of Animal Science, Universitas Andalas, Padang, 25163 West Sumatra, Indonesia
| | - Indri Juliyarsi
- Department of Animal Science, Universitas Andalas, Padang, 25163 West Sumatra, Indonesia
| | - Yulianti Fitri Kurnia
- Department of Animal Science, Universitas Andalas, Padang, 25163 West Sumatra, Indonesia
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Martín I, Rodríguez A, Alía A, Martínez-Blanco M, Lozano-Ojalvo D, Córdoba JJ. Control of Listeria monocytogenes growth and virulence in a traditional soft cheese model system based on lactic acid bacteria and a whey protein hydrolysate with antimicrobial activity. Int J Food Microbiol 2022; 361:109444. [PMID: 34749186 DOI: 10.1016/j.ijfoodmicro.2021.109444] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 10/08/2021] [Accepted: 10/17/2021] [Indexed: 12/26/2022]
Abstract
"Torta del Casar" is a Spanish soft-ripened cheese made with sheep's raw milk and subjected to a short ripening process, which favors the growth of pathogenic microorganisms including Listeria monocytogenes. The development of strategies to control pathogens and minimize health risks associated with the presence of L. monocytogenes in these products is of great interest. In this regard, the anti-Listeria activity of a whey protein hydrolysate (ProH) alone or combined with six lactic acid bacteria strains isolated from cheese was evaluated in this study as a biocontrol strategy using a "Torta del Casar" cheese-based medium. The most active combinations of lactic acid bacteria assayed induced a reduction higher than two logarithmic units in the growth of L. monocytogenes (serotype 4b) compared to their respective control when they were co-inoculated in "Torta del Casar" cheese-based medium at 7 °C for 7 days. In addition, the observed downregulation of some key virulence genes of L. monocytogenes suggests that the strain Lactiplantibacillus plantarum B2 alone and combined with the strain Lactiplantibacillus spp. B4 are good candidates to be used as biocontrol agents against L. monocytogenes growth in traditional soft cheeses based on raw milk during their storage at refrigeration temperatures.
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Affiliation(s)
- Irene Martín
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain
| | - Alicia Rodríguez
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain.
| | - Alberto Alía
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain
| | - Mónica Martínez-Blanco
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Madrid, Spain
| | - Daniel Lozano-Ojalvo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Madrid, Spain
| | - Juan J Córdoba
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain
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Abdullah D, Poddar S, Rai RP, Purwati E, Dewi NP, Pratama YE. Molecular Identification of Lactic Acid Bacteria Approach to Sustainable food Security. J Public Health Res 2021; 10. [PMID: 34818881 PMCID: PMC9131486 DOI: 10.4081/jphr.2021.2508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Accepted: 11/10/2021] [Indexed: 11/23/2022] Open
Abstract
BACKGROUND Dadiah is a traditional dish from West Sumatra made from buffalo milk, which is fermented in bamboo tubes and left at room temperature for ±2 days. Dadiah is included in the staple food category because it contains Lactic Acid Bacteria (LAB) which has the potential to be a probiotic. This study aims to determine the identification and characterization of LAB from Dadiah from Halaban, Kab. Fifty Cities, West Sumatra. DESIGN AND METHODS A survey method was used in this research with a descriptive analysis, Antimicrobial activity testing was done with bacteria Escherichia coli O157, Staphylococcus aureus, Listeria monocytogenes, and Listeria innocua. Molecular identification was done using the 16S rRNA gene. RESULTS Probiotic candidate test with the best results in testing for resistance to stomach acid at pH3 with the viability of 65.98%, bile salt resistance 0.3%, viability of 54.90% from 2DA isolates. Antimicrobial activity with the best clear zone area results was obtained in 2DA isolates with Escherichia coli O157 test bacteria of 21.16 mm, Staphylococcus aureus with a clear zone area of 23.17 mm, Listeria innocua of 19.24 mm and Listeria monocytogenes with a clear zone area 18.23 mm in 4DA isolate, LAB identification using 16S sRNA gene, results of running PCR base length 1419bp. CONCLUSIONS Phylogenetic analysis shows that Dadiah of Limapuluh Kota Regency is a kin to Lactobacillus plantarum. The superiority of identification technology by using 16S rRNA gene only can be conducted if the nucleotide sequence information of the targeted bacteria is known beforehand.
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Affiliation(s)
- Dessy Abdullah
- Research Scholar, Lincoln University College, Wisma Lincoln, No, 12-18, SS 6/12, Off Jalan Perbandaran,, 47301 Petaling Jaya, Selangor D. E, Malaysia Lecturer, Medical Faculty, Baiturrahmah University Padang, West Sumatera, Indonesia.
| | - Sandeep Poddar
- Deputy Vice Chancellor of Research, Lincoln University College.
| | - Ramesh Prasath Rai
- Lincoln University College, Wisma Lincoln, No, 12-18, SS 6/12, Off Jalan Perbandaran, 47301 Petaling Jaya, Selangor, Malaysia.
| | - Endang Purwati
- Faculty of Animal Science, University of Andalas, Padang, West Sumatera, Indonesia.
| | - Nadia Purnama Dewi
- Research Scholar, Lincoln University College, Wisma Lincoln, No, 12-18, SS 6/12, Off Jalan Perbandaran,, 47301 Petaling Jaya, Selangor, Malaysia Lecturer, Medical Faculty, Baiturrahmah University Padang, West Sumatera, Indonesia.
| | - Yudha Endra Pratama
- Doctoral Program, Faculty of Animal Science, University of Andalas, Padang, Indonesia.
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Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6040121] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products.
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