Characterization of Probiotic Properties of Antifungal Lactobacillus Strains Isolated from Traditional Fermenting Green Olives
Tóm tắt
Từ khóa
Tài liệu tham khảo
Joint FAO/WHO working group report on drafting guidelines for the evaluation of probiotics in food London, Ontario, Canada, April 30 and May 1, (2002) http://www.who.int/foodsafety/fs_management/en/probiotic_guidelines.pdf . Accessed 10 May 2018
Speranza B, Racioppo A, Beneduce L, Bevilacqua A, Sinigaglia M, Corbo MR (2017) Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products. Food Microbiol 65:244–253. https://doi.org/10.1016/j.fm.2017.03.010
Saarela M, Mogensen G, Fonden R, Matto J, Mattila-Sandholm T (2000) Probiotic bacteria: safety, functional and technological properties. J Biotechnol 84(3):197–215. https://doi.org/10.1016/S0168-1656(00)00375-8
Ammor MS, Mayo B (2007) Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: an update. Meat Sci 76(1):138–146. https://doi.org/10.1016/j.meatsci.2006.10.022
Aswathy RG, Ismail B, John RP, Nampoothiri KM (2008) Evaluation of the probiotic characteristics of newly isolated lactic acid bacteria. Appl Biochem Biotechnol 151(2–3):244–255. https://doi.org/10.1007/s12010-008-8183-6
Tambekar DH, Bhutada SA (2010) An evaluation of probiotic potential of Lactobacillus sp. from milk of domestic animals and commercial available probiotic preparations in prevention of enteric bacterial infections. Recent Res Sci Technol 2(10):82–88
Kumar A, Kumar D (2015) Characterization of Lactobacillus isolated from dairy samples for probiotic properties. Anaerobe 33:117–123. https://doi.org/10.1016/j.anaerobe.2015.03.004
Ren D, Li C, Qin Y, Yin R, Du S, Ye F, Liu C, Liu H, Wang M, Li Y, Sun Y, Li X, Tian M, Jin N (2014) In vitro evaluation of the probiotic and functional potential of Lactobacillus strains isolated from fermented food and human intestine. Anaerobe 30:1–10. https://doi.org/10.1016/j.anaerobe.2014.07.004
Pringsulaka O, Rueangyotchanthana K, Suwannasai N, Watanapokasin R, Amnueysit P, Sunthornthummas S, Sukkhum S, Sarawaneeyaruk S, Rangsiruji A (2015) In vitro screening of lactic acid bacteria for multi-strain probiotics. Livest Sci 174:66–73. https://doi.org/10.1016/j.livsci.2015.01.016
Cao Z, Pan H, Tong H, Gu D, Li S, Xu Y, Ge C, Lin Q (2015) In vitro evaluation of probiotic potential of Pediococcus pentosaceus L1 isolated from paocai—a Chinese fermented vegetable. Ann Microbiol 66(3):963–971. https://doi.org/10.1007/s13213-015-1182-2
Jampaphaeng K, Cocolin L, Maneerat S (2016) Selection and evaluation of functional characteristics of autochthonous lactic acid bacteria isolated from traditional fermented stinky bean (Sataw-Dong). Ann Microbiol 67(1):25–36. https://doi.org/10.1007/s13213-016-1233-3
Khan I, Kang SC (2016) Probiotic potential of nutritionally improved Lactobacillus plantarum DGK-17 isolated from kimchi—a traditional Korean fermented food. Food Control 60:88–94. https://doi.org/10.1016/j.foodcont.2015.07.010
Makete G, Aiyegoro OA, Thantsha MS (2017) Isolation, identification and screening of potential probiotic bacteria in milk from south African saanen goats. Probiotics Antimicrob Proteins 9(3):246–254. https://doi.org/10.1007/s12602-016-9247-5
Abushelaibi A, Al-Mahadin S, El-Tarabily K, Shah NP, Ayyash M (2017) Characterization of potential probiotic lactic acid bacteria isolated from camel milk. LWT-Food Sci Technol 79:316–325. https://doi.org/10.1016/j.lwt.2017.01.041
Motahari P, Mirdamadi S, Kianirad M (2017) Safety evaluation and antimicrobial properties of Lactobacillus pentosus 22C isolated from traditional yogurt. J Food Meas Charact 11(3):972–978. https://doi.org/10.1007/s11694-017-9471-z
Aarti C, Khusro A, Varghese R, Arasu MV, Agastian P, Al-Dhabi NA, Ilavenil S, Choi KC (2017) In vitro studies on probiotic and antioxidant properties of Lactobacillus brevis strain LAP2 isolated from hentak, a fermented fish product of north-east India. LWT-Food Sci Technol 86:438–446. https://doi.org/10.1016/j.lwt.2017.07.055
Aarti C, Khusro A, Varghese R, Arasu MV, Agastian P, Al-Dhabi NA, Ilavenil S, Choi KC (2018) In vitro investigation on probiotic, anti-Candida, and antibiofilm properties of Lactobacillus pentosus strain LAP1. Arch Oral Biol 89:99–106. https://doi.org/10.1016/j.archoralbio.2018.02.014
Rokni Y, Ghabbour N, Chihib NE, Thonart P, Asehraou A (2015) Physico-chemical and microbiological characterization of the natural fermentation of Moroccan picholine green olives variety. J Mater Environ Sci 6(6):1740–1751
Peres CM, Alves M, Hernandez-Mendoza A, Moreira L, Silva S, Bronze MR, Vilas-Boas L, Peres C, Malcata FX (2014) Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics. LWT-Food Sci Technol 59(1):234–246. https://doi.org/10.1016/j.lwt.2014.03.003
Argyri AA, Zoumpopoulou G, Karatzas KA, Tsakalidou E, Nychas GJ, Panagou EZ, Tassou CC (2013) Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. Food Microbiol 33(2):282–291. https://doi.org/10.1016/j.fm.2012.10.005
Bevilacqua A, Altieri C, Corbo MR, Sinigaglia M, Ouoba LI (2010) Characterization of lactic acid bacteria isolated from Italian Bella di Cerignola table olives: selection of potential multifunctional starter cultures. J Food Sci 75(8):M536–M544. https://doi.org/10.1111/j.1750-3841.2010.01793.x
Bautista-Gallego J, Arroyo-López FN, Rantsiou K, Jiménez-Díaz R, Garrido-Fernández A, Cocolin L (2013) Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential. Food Res Int 50(1):135–142. https://doi.org/10.1016/j.foodres.2012.10.004
Ghabbour N, Lamzira Z, Thonart P, Cidalia P, Markaoui M, Asehraou A (2011) Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives. Grasas Aceites 62(1):84–89. https://doi.org/10.3989/gya.055510
Ghabbour N, Rokni Y, Lamzira Z, Thonart P, Chihib NE, Peres C, Asehraou A (2016) Controlled fermentation of Moroccan picholine green olives by oleuropein-degrading lactobacilli strains. Grasas Aceites 67(2):e138. https://doi.org/10.3989/gya.0759152
Henning C, Vijayakumar P, Adhikari R, Jagannathan B, Gautam D, Muriana PM (2015) Isolation and taxonomic identity of bacteriocin-producing lactic acid bacteria from retail foods and animal sources. Microorganisms 3(1):80–93. https://doi.org/10.3390/microorganisms3010080
Rokni Y (2017) Contribution à l’étude de la biodégradation de l’oleuropéine par des souches de bactéries lactiques et de levures isolées des olives vertes en fermentation naturelle. Doctorat en Sciences, Université Mohammed Premier, Maroc
Bergey DH (2009) Bergey’s manual of systematic bacteriology. Springer-Verlag, New York
Li S, Zhao Y, Zhang L, Zhang X, Huang L, Li D, Niu C, Yang Z, Wang Q (2012) Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods. Food Chem 135(3):1914–1919. https://doi.org/10.1016/j.foodchem.2012.06.048
Angmo K, Kumari A, Savitri, Bhalla TC (2016) Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh. LWT-Food Sci Technol 66:428–435. https://doi.org/10.1016/j.lwt.2015.10.057
Magnusson J, Schnurer J (2001) Lactobacillus coryniformis subsp. coryniformis strain Si3 produces a broad-spectrum proteinaceous antifungal compound. Appl Environ Microbiol 67(1):1–5. https://doi.org/10.1128/AEM.67.1.1-5.2001
Ram Kumar P, Rana S, Kashyap N, Kaur A (2013) Probiotic potential of lactic acid bacteria isolated from food samples: an in vitro study. J Appl Pharm Sci 3(3):85–93. https://doi.org/10.7324/japs.2013.30317
Zhou JS, Gopal PK, Gill HS (2001) Potential probiotic lactic acid bacteria Lactobacillus rhamnosus (HN001), Lactobacillus acidophilus (HN017) and Bifidobacterium lactis (HN019) do not degrade gastric mucin in vitro. Int J Food Microbiol 63(1–2):81–90. https://doi.org/10.1016/s0168-1605(00)00398-6
Domingos-Lopes MF, Stanton C, Ross PR, Dapkevicius ML, Silva CC (2017) Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal pico cheese. Food Microbiol 63:178–190. https://doi.org/10.1016/j.fm.2016.11.014
Gilliland SE, Staley TE, Bush LJ (1984) Importance of bile tolerance of Lactobacillus acidophilus used as a dietary adjunct. J Dairy Sci 67(12):3045–3051. https://doi.org/10.3168/jds.S0022-0302(84)81670-7
Gu RX, Yang ZQ, Li ZH, Chen SL, Luo ZL (2008) Probiotic properties of lactic acid bacteria isolated from stool samples of longevous people in regions of Hotan, Xinjiang and Bama, Guangxi, China. Anaerobe 14(6):313–317. https://doi.org/10.1016/j.anaerobe.2008.06.001
Maragkoudakis PA, Zoumpopoulou G, Miaris C, Kalantzopoulos G, Pot B, Tsakalidou E (2006) Probiotic potential of Lactobacillus strains isolated from dairy products. Int Dairy J 16(3):189–199. https://doi.org/10.1016/j.idairyj.2005.02.009
Lee KW, Shim JM, Park S-K, Heo H-J, Kim H-J, Ham K-S, Kim JH (2016) Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable. LWT-Food Sci Technol 71:130–137. https://doi.org/10.1016/j.lwt.2016.03.029
Bonatsou S, Tassou CC, Panagou EZ, Nychas GE (2017) Table olive fermentation using starter cultures with multifunctional potential. Microorganisms 5(2):30. https://doi.org/10.3390/microorganisms5020030
Casarotti SN, Carneiro BM, Todorov SD, Nero LA, Rahal P, Penna ALB (2017) In vitro assessment of safety and probiotic potential characteristics of Lactobacillus strains isolated from water buffalo mozzarella cheese. Ann Microbiol 67(4):289–301. https://doi.org/10.1007/s13213-017-1258-2
Anandharaj M, Sivasankari B, Santhanakaruppu R, Manimaran M, Rani RP, Sivakumar S (2015) Determining the probiotic potential of cholesterol-reducing Lactobacillus and Weissella strains isolated from gherkins (fermented cucumber) and south Indian fermented koozh. Res Microbiol 166(5):428–439. https://doi.org/10.1016/j.resmic.2015.03.002
Kaushik JK, Kumar A, Duary RK, Mohanty AK, Grover S, Batish VK (2009) Functional and probiotic attributes of an indigenous isolate of Lactobacillus plantarum. PLoS One 4(12):e8099. https://doi.org/10.1371/journal.pone.0008099
Ji K, Jang NY, Kim YT (2015) Isolation of lactic acid bacteria showing antioxidative and probiotic activities from kimchi and infant feces. J Microbiol Biotechnol 25(9):1568–1577. https://doi.org/10.4014/jmb.1501.01077
Azat R, Liu Y, Li W, Kayir A, Lin DB, Zhou WW, Zheng XD (2016) Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese. J Zhejiang Univ Sci B 17(8):597–609. https://doi.org/10.1631/jzus.B1500250
Son S-H, Jeon H-L, Jeon EB, Lee N-K, Park Y-S, Kang D-K, Paik H-D (2017) Potential probiotic Lactobacillus plantarum Ln4 from kimchi: evaluation of β-galactosidase and antioxidant activities. LWT-Food Sci Technol 85:181–186. https://doi.org/10.1016/j.lwt.2017.07.018
Sharma D, Saharan BS (2016) Functional characterization of biomedical potential of biosurfactant produced by Lactobacillus helveticus. Biotechnol Rep 11:27–35. https://doi.org/10.1016/j.btre.2016.05.001
Bakhshi N, Soleimanian-Zad S, Sheikh-Zeinoddin M (2017) Dynamic surface tension measurement for the screening of biosurfactants produced by Lactobacillus plantarum. Enzym Microb Technol 101:1–8. https://doi.org/10.1016/j.enzmictec.2017.02.010
Li S, Huang R, Shah NP, Tao X, Xiong Y, Wei H (2014) Antioxidant and antibacterial activities of exopolysaccharides from Bifidobacterium bifidum WBIN03 and Lactobacillus plantarum R315. J Dairy Sci 97(12):7334–7343. https://doi.org/10.3168/jds.2014-7912
Liu Z, Zhang Z, Qiu L, Zhang F, Xu X, Wei H, Tao X (2017) Characterization and bioactivities of the exopolysaccharide from a probiotic strain of Lactobacillus plantarum WLPL04. J Dairy Sci 100(9):6895–6905. https://doi.org/10.3168/jds.2016-11944
Kanmani P, Satish Kumar R, Yuvaraj N, Paari KA, Pattukumar V, Arul V (2013) Probiotics and its functionally valuable products—a review. Crit Rev Food Sci Nutr 53(6):641–658. https://doi.org/10.1080/10408398.2011.553752
Dalié DKD, Deschamps AM, Richard-Forget F (2010) Lactic acid bacteria – potential for control of mould growth and mycotoxins: a review. Food Control 21(4):370–380. https://doi.org/10.1016/j.foodcont.2009.07.011
Moreno I, Marasca ETG, de Sa P, de Souza Moitinho J, Marquezini MG, Alves MRC, Bromberg R (2018) Evaluation of probiotic potential of bacteriocinogenic lactic acid bacteria strains isolated from meat products. Probiotics Antimicrob Proteins 10(4):762–774. https://doi.org/10.1007/s12602-018-9388-9
Sharma P, Tomar SK, Sangwan V, Goswami P, Singh R (2016) Antibiotic resistance of Lactobacillus sp. isolated from commercial probiotic preparations. J Food Safety 36(1):38–51. https://doi.org/10.1111/jfs.12211
Casado Munoz Mdel C, Benomar N, Lerma LL, Galvez A, Abriouel H (2014) Antibiotic resistance of Lactobacillus pentosus and Leuconostoc pseudomesenteroides isolated from naturally-fermented Aloreña table olives throughout fermentation process. Int J Food Microbiol 172:110–118. https://doi.org/10.1016/j.ijfoodmicro.2013.11.025
Guo H, Pan L, Li L, Lu J, Kwok L, Menghe B, Zhang H, Zhang W (2017) Characterization of antibiotic resistance genes from Lactobacillus isolated from traditional dairy products. J Food Sci 82(3):724–730. https://doi.org/10.1111/1750-3841.13645
Szatraj K, Szczepankowska AK, Chmielewska-Jeznach M (2017) Lactic acid bacteria - promising vaccine vectors: possibilities, limitations, doubts. J Appl Microbiol 123(2):325–339. https://doi.org/10.1111/jam.13446
Sanders ME, Akkermans LM, Haller D, Hammerman C, Heimbach J, Hormannsperger G, Huys G, Levy DD, Lutgendorff F, Mack D, Phothirath P, Solano-Aguilar G, Vaughan E (2010) Safety assessment of probiotics for human use. Gut Microbes 1(3):164–185. https://doi.org/10.4161/gmic.1.3.12127
Abe F, Muto M, Yaeshima T, Iwatsuki K, Aihara H, Ohashi Y, Fujisawa T (2010) Safety evaluation of probiotic bifidobacteria by analysis of mucin degradation activity and translocation ability. Anaerobe 16(2):131–136. https://doi.org/10.1016/j.anaerobe.2009.07.006
Shekh SL, Dave JM, Vyas BRM (2016) Characterization of Lactobacillus plantarum strains for functionality, safety and γ-amino butyric acid production. LWT-Food Sci Technol 74:234–241. https://doi.org/10.1016/j.lwt.2016.07.052