Autochthonous lactic acid bacteria—presentation of potential probiotics application
- 12 Downloads
The objective of this study was to evaluate the probiotic potential as well as the ability of adhesion and aggregation of natural and autochthonous lactic acid bacteria, isolated from traditionally made cheese.
Lactic acid bacteria from natural food sources can be promising probiotic candidates and they can be used in natural food preservation or like starter cultures. Tested autochthonous isolates showed tolerance to the simulated gastrointestinal condition as well as the sensitivity to clinically relevant antibiotics, especially to ampicillin (MIC at 0.195 μg mL−1 for lactobacilli and from 0.195 to 3.125 μg mL−1 for lactococci). Among isolates, the highest percentage of adhesion was detected with chloroform, while the adhesion ability of selected isolates to pig intestinal epithelium was in the correlation with the results of adhesion ability with solvents. The auto-aggregation ability of isolates was demonstrated, while co-aggregation with Escherichia coli was strain specific.
The results indicated the potential probiotic properties of the isolates and give evidence for further investigation and potential application in the dairy industry.
KeywordsAntibiotic Adhesion Aggregation ability Lactic acid bacteria Probiotics Pig intestinal epithelium
This investigation was supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia (Grant No. 41010).
MŽG conceived and designed the experiments; DDN designed and photographed samples by florescent microscope and interpreted the results of adhesion; MŽG and KGM processed the results; KGM and LRČ take charge of the preparation of the manuscript. All authors read and approved the final manuscript.
Compliance with ethical standards
Conflicts of interest
The authors declare that they have no conflicts of interest with the current work or its publication.
Research involving human and animal participants
This article does not contain any studies with human participants or animals performed by any of the authors.
- Bassyouni RH, Abdel-all WS, Fadl MG, Abdel-all S, Kamel Z (2012) Characterization of lactic acid bacteria isolated from dairy products in Egypt as a probiotic. Life Sci J 9:2924–2933Google Scholar
- Dowarah R, Verma AK, Agarwal N, Singh P, Singh BR (2018) Selection and characterization of probiotic lactic acid bacteria and its impact on growth, nutrient digestibility, health and antioxidant status in weaned piglets. PLoS ONE 13(3):e0192978. https://doi.org/10.1371/journal.pone.0192978 CrossRefGoogle Scholar
- European Food Safety Authority-EFSA (2012) Guidance on the assessment of bacterial susceptibility to antimicrobials of human or veterinary importance. EFSA J 10:1–10Google Scholar
- FAO/WHO (World Health Organization) (2006) Probiotics in food. Health and nutritional properties and guidelines for evaluation. FAO Food Nutr Pap 85:2.Google Scholar
- Idou T (2014) Probiotic properties of Lactobacillus strains isolated from gizzard of local poultry. Iran J Microbiol 6(2):120–126Google Scholar
- Janković T, Frece J, Abram M, Gobin I (2012) Aggregation ability of potential probiotic Lactobacillus plantarum strains. Int J Sanit Eng Res 6:19–24Google Scholar
- Kumar AM, Murugalatha N (2012) Isolation of Lactobacillus plantarum from cow milk and screening for the presence of sugar alcohol producing gene. J Clin Microbiol Antimicrob 4:16–22Google Scholar
- Lee YK, Salminen S (2009) Handbook of probiotics and prebiotics. Wiley, pp 386Google Scholar
- Li Q, Liu X, Dong M, Zhou J, Wang Y (2015) Aggregation and adhesion abilities of 18 lactic acid bacteria strains isolated from traditional fermented food. Int J Agric Policy Res 3(2):84–92Google Scholar
- Magdoub MNI, Hassan ZMR, Effat BAM, Sadek ZIM, Tawfik NF, Mabrouk AMM (2015) Probiotic properties of some lactic acid bacteria isolated from Egyptian dairy products. Int J Curr Microbiol Appl Sci 4:758–766Google Scholar
- Muruzović MŽ, Mladenović KG, Žugić Petrović TD, Čomić LR (2018a) Characterization of lactic acid bacteria isolated from traditionally made Serbian cheese and evaluation of their antagonistic potential against Enterobacteriaceae. J Food Process Preserv 42(4):e13577. https://doi.org/10.1111/jfpp.13577 CrossRefGoogle Scholar
- Muruzović MŽ, Mladenović KG, Đilas MD, Stefanović OD, Čomić LR (2018b) In vitro evaluation of antimicrobial potential and ability of biofilm formation of autochthonous Lactobacillus spp. and Lactococcus spp. isolated from traditionally made cheese from Southeastern Serbia. J Food Process Preserv 42(11):13776Google Scholar
- Palomares IC, Morales PR, Felix AE (2007) Evaluation of probiotic properties in Lactobacillus isolated from small intestine of piglets. Rev Latinoameric Microbiol 49(3–4):46–54Google Scholar
- Pereira NG, Figueiredo FJB, Dias-Souza MV (2015) Antimicrobial susceptibility of commercial probiotic Lactobacillus strains. J Appl Pharm Sci 2(2):14–17Google Scholar
- Sitepu GR, Nursyirwani N, Efriyeldi E (2016) Adhesion of lactic acid bacteria (LAB) to intestinal epithelial cells of red snapper (Lutjanus argentimaculatus) in inhibiting Vibrio alginolyticus. J Online Mahasiswa 3(2):1–10Google Scholar
- Šušković J, Kos B, Goreta J, Matosić S (2001) Role of lactic acid bacteria and bifidobacteria in symbiotic effect. Food Technol Biotechnol 39:227–235Google Scholar
- Uroić K, Nikolić M, Koslć B, Pavunc L, Beganović J, Lukić J, Jovčić B, Filipić B, Miljković M, Golić N, Topisirović L, Čadež N, Raspor P, Šušković J (2014) Probiotic properties of lactic acid bacteria isolated from Croatian fresh soft cheese and Serbian white pickled cheese. Food Technol Biotechnol 52:232–241Google Scholar
- Vesković Moračanin S, Djukić D, Zdolec N, Milijašević M, Mašković P (2017) Antimicrobial resistance of lactic acid bacteria in fermented food. J Hyg Eng Des 18:25–35Google Scholar
- Živković M, Miljković MS, Ruas-Madiedo P, Markelić MB, Veljović K, Tolinački M, Sokocić S, Korać A, Golić N (2016) EPS-SJ exopolisaccharide produced by the strain Lactobacillus paracasei subsp. paracasei BGSJ2-8 is involved in adhesion to epithelial intestinal cells and decrease on E. coli association to Caco-2 cells. Front Microbiol 7:286Google Scholar
- Zoumpopoulou G, Foligne B, Christodoulou K, Grangette C, Pot B, Tsakalidou E (2008) Lactobacillus fermentum ACA-DC 179 displays probiotic potential in vitro and protects against trinitrobenzene sulfonic acid (TNBS)-induced colitis and Salmonella infection in murine models. Int J Food Microbiol 121:18–26CrossRefGoogle Scholar