The growing food adulteration and increasing antibiotic intake has led to deterioration of gut health in humans. Probiotics are feed supplements in the form of live microorganisms that have a positive impact on the host by improving intestinal microbial balance. They offer a variety of important and documented beneficial effects, including the prevention of various disorders and modulating the immune response. Lactic acid bacteria (LAB) are class of organisms possessing probiotic potential and hence, can be used for producing novel therapeutics for tackling the above-mentioned health concerns. This work focuses on isolation and exploration of probiotic potential of LAB which can confer health benefits when consumed in an adequate manner. A total of 48 bacteria were isolated on the Lactobacillus selection medium (LSB) from fourteen different food sources such as milk, milk-based products, and non-dairy fermented foods. The isolates were assessed for tolerance against various physiochemical conditions, antibiofilm activity, antimicrobial activity, antibiotic resistance, auto and co-aggregation, and hemolytic activity. Six potential LAB isolates exhibited tolerance against a higher concentration of bile acid, NaCl, phenol and stimulated gastric juice. The isolates were negative for gelatinase and hemolytic activity. All the six isolates showed antimicrobial activity against the test organisms, and antimicrobial resistance against the selected antibiotics. In addition to this, all LAB isolates indicated co-aggregation with test pathogens and adhesion to silicone oil and paraffin oil, respectively. Further, these isolates were found to be biofilm producers and exhibited anti-biofilm activity. The Lactic acid bacteria were found to fulfill the basic requirements of a probiotic bacteria and hence, can be used for human consumption resulting in various health benefits.
| Published in | American Journal of BioScience (Volume 10, Issue 3) |
| DOI | 10.11648/j.ajbio.20221003.14 |
| Page(s) | 118-130 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Acid Tolerance, Antibiofilm, Antimicrobial, Fermented Foods, Lactic Acid Bacteria, Probiotics, Tolerance
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APA Style
Vikas Jha, Chinmayi Sarang, Dattatray Sawant, Kavita Nalawade, Vrushali Dhamapurkar, et al. (2022). Exploration of Probiotic Potential of Lactic Acid Bacteria Isolated from Different Food Sources. American Journal of BioScience, 10(3), 118-130. https://doi.org/10.11648/j.ajbio.20221003.14
ACS Style
Vikas Jha; Chinmayi Sarang; Dattatray Sawant; Kavita Nalawade; Vrushali Dhamapurkar, et al. Exploration of Probiotic Potential of Lactic Acid Bacteria Isolated from Different Food Sources. Am. J. BioScience 2022, 10(3), 118-130. doi: 10.11648/j.ajbio.20221003.14
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Download@article{10.11648/j.ajbio.20221003.14,
author = {Vikas Jha and Chinmayi Sarang and Dattatray Sawant and Kavita Nalawade and Vrushali Dhamapurkar and Navdeep Kaur and Kabir Thakur and Shruti Amin and Pratyusha Mane and Aishwarya Marath},
title = {Exploration of Probiotic Potential of Lactic Acid Bacteria Isolated from Different Food Sources},
journal = {American Journal of BioScience},
volume = {10},
number = {3},
pages = {118-130},
doi = {10.11648/j.ajbio.20221003.14},
url = {https://doi.org/10.11648/j.ajbio.20221003.14},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20221003.14},
abstract = {The growing food adulteration and increasing antibiotic intake has led to deterioration of gut health in humans. Probiotics are feed supplements in the form of live microorganisms that have a positive impact on the host by improving intestinal microbial balance. They offer a variety of important and documented beneficial effects, including the prevention of various disorders and modulating the immune response. Lactic acid bacteria (LAB) are class of organisms possessing probiotic potential and hence, can be used for producing novel therapeutics for tackling the above-mentioned health concerns. This work focuses on isolation and exploration of probiotic potential of LAB which can confer health benefits when consumed in an adequate manner. A total of 48 bacteria were isolated on the Lactobacillus selection medium (LSB) from fourteen different food sources such as milk, milk-based products, and non-dairy fermented foods. The isolates were assessed for tolerance against various physiochemical conditions, antibiofilm activity, antimicrobial activity, antibiotic resistance, auto and co-aggregation, and hemolytic activity. Six potential LAB isolates exhibited tolerance against a higher concentration of bile acid, NaCl, phenol and stimulated gastric juice. The isolates were negative for gelatinase and hemolytic activity. All the six isolates showed antimicrobial activity against the test organisms, and antimicrobial resistance against the selected antibiotics. In addition to this, all LAB isolates indicated co-aggregation with test pathogens and adhesion to silicone oil and paraffin oil, respectively. Further, these isolates were found to be biofilm producers and exhibited anti-biofilm activity. The Lactic acid bacteria were found to fulfill the basic requirements of a probiotic bacteria and hence, can be used for human consumption resulting in various health benefits.},
year = {2022}
}
TY - JOUR T1 - Exploration of Probiotic Potential of Lactic Acid Bacteria Isolated from Different Food Sources AU - Vikas Jha AU - Chinmayi Sarang AU - Dattatray Sawant AU - Kavita Nalawade AU - Vrushali Dhamapurkar AU - Navdeep Kaur AU - Kabir Thakur AU - Shruti Amin AU - Pratyusha Mane AU - Aishwarya Marath Y1 - 2022/06/30 PY - 2022 N1 - https://doi.org/10.11648/j.ajbio.20221003.14 DO - 10.11648/j.ajbio.20221003.14 T2 - American Journal of BioScience JF - American Journal of BioScience JO - American Journal of BioScience SP - 118 EP - 130 PB - Science Publishing Group SN - 2330-0167 UR - https://doi.org/10.11648/j.ajbio.20221003.14 AB - The growing food adulteration and increasing antibiotic intake has led to deterioration of gut health in humans. Probiotics are feed supplements in the form of live microorganisms that have a positive impact on the host by improving intestinal microbial balance. They offer a variety of important and documented beneficial effects, including the prevention of various disorders and modulating the immune response. Lactic acid bacteria (LAB) are class of organisms possessing probiotic potential and hence, can be used for producing novel therapeutics for tackling the above-mentioned health concerns. This work focuses on isolation and exploration of probiotic potential of LAB which can confer health benefits when consumed in an adequate manner. A total of 48 bacteria were isolated on the Lactobacillus selection medium (LSB) from fourteen different food sources such as milk, milk-based products, and non-dairy fermented foods. The isolates were assessed for tolerance against various physiochemical conditions, antibiofilm activity, antimicrobial activity, antibiotic resistance, auto and co-aggregation, and hemolytic activity. Six potential LAB isolates exhibited tolerance against a higher concentration of bile acid, NaCl, phenol and stimulated gastric juice. The isolates were negative for gelatinase and hemolytic activity. All the six isolates showed antimicrobial activity against the test organisms, and antimicrobial resistance against the selected antibiotics. In addition to this, all LAB isolates indicated co-aggregation with test pathogens and adhesion to silicone oil and paraffin oil, respectively. Further, these isolates were found to be biofilm producers and exhibited anti-biofilm activity. The Lactic acid bacteria were found to fulfill the basic requirements of a probiotic bacteria and hence, can be used for human consumption resulting in various health benefits. VL - 10 IS - 3 ER -
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