Isolation And Characterization Of Lactobacillus Sp. From Different Dairy Products And Fermented Foods For Their Application On Gastrointestinal Disorder
Article Sidebar
Main Article Content
Abstract
Probiotics are live, nonpathogenic bacteria that promote the health of their hosts. Probiotics and fermented foods are the two most significant and often-used functional food components. Functional foods have a variety of nutritive advantages. Idli, dhokla, pickles, and other traditional Indian dishes that benefit the host include dairy products with probiotics. They increase the live microbial supplements' capacity for survival and implantation. In our study, the detection was done of probiotics that were isolated from fermented sources such as fermented rice water, Whey water, Cow milk, and Idli batter collected from different places in Rangamati, West Midnapore, West Bengal.
The isolation of probiotics was carried out by the standard serial dilution methods in Nutrient media. The confirmatory test was done on De Man, Rogosa and Sharpe broth. Suspected lactic acid bacteria were further purified. Morphological and biochemical characterization of isolated organisms was also done. The isolated bacteria were identified by comparing the investigated characters of the isolates to Bergey’s manual of determinative bacteriology. The isolated Lactobacillus sp. satisfy the criteria required for a probiotic, such as pH (tolerance to harsh conditions low), and optimum temperature can produce bacteriocin extra-cellularly which may inhibit gastrointestinal malfunctions such as Colitis. These isolates may have the potential to be used as probiotics.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
References
Altschul, S. F., Madden, T. L., Schäffer, A. A., Zhang, J., Zhang, Z., Miller, W., & Lipman, D. J. (1997). Gapped BLAST and PSI-BLAST: a new generation of protein database search programs. Nucleic acids research, 25(17), 3389-3402.
Amar, J., Chabo, C., Waget, A., Klopp, P., Vachoux, C., Bermúdez‐Humarán, L. G., ... & Burcelin, R. (2011). Intestinal mucosal adherence and translocation of commensal bacteria at the early onset of type 2 diabetes: molecular mechanisms and probiotic treatment. EMBO molecular medicine, 3(9), 559-572.
Aziz, H., & Tille, P. M. (2014). Quality in the Clinical Microbiology Laboratory. Mosby Elsevier.
Begley, M., Hill, C., & Gahan, C. G. (2006). Bile salt hydrolase activity in probiotics. Applied and environmental microbiology, 72(3), 1729-1738.
Bartholomew, J. W. (1962). Variables influencing results, and the precise definition of steps in Gram staining as a means of standardizing the results obtained. Stain Technology, 37(3), 139-155.
Cappuccino, G., & Cocorullo, G. (2001, March). CMOS sizing rule for high performance long interconnects. In Proceedings Design, Automation and Test in Europe. Conference and Exhibition 2001 (p. 817). IEEE.
Cencic, A., & Chingwaru, W. (2010). The role of functional foods, nutraceuticals, and food supplements in intestinal health. Nutrients, 2(6), 611-625.
De Vrese, M., & Schrezenmeir, A. J. (2008). Probiotics, prebiotics, and synbiotics. Food biotechnology, 1-66.
Gaby, W. L., & Free, E. (1958). Differential diagnosis of Pseudomonas-like microorganisms in the clinical laboratory. Journal of Bacteriology, 76(4), 442-444.
Harish, K., & Varghese, T. (2006). Probiotics in humans–evidence based review. Calicut Med J, 4(4), e3
Holt, J. G., Krieg, N. R., Peter, H. A. S., & Bergy, D. H. (1994). Bergy's manual of
determinative Bacteriology, 9th edn. Lippincott Williams & Wilkins, Philadelphia.
Jung, S. J., Chae, S. W., & Shin, D. H. (2022). Fermented foods of Korea and their functionalities. Fermentation, 8(11), 645.
Mulaw, G., Sisay Tessema, T., Muleta, D., & Tesfaye, A. (2019). In vitro evaluation of probiotic properties of lactic acid bacteria isolated from some traditionally fermented Ethiopian food products. International journal of microbiology, 2019.
Ouyang, L., Shi, Z., Zhao, S., Wang, F. T., Zhou, T. T., Liu, B., & Bao, J. K. (2012). Programmed cell death pathways in cancer: a review of apoptosis, autophagy and programmed necrosis. Cell proliferation, 45(6), 487-498.
Pandey, K. R., Naik, S. R., & Vakil, B. V. (2015). Probiotics, prebiotics and synbiotics-a review. Journal of food science and technology, 52, 7577-7587.
Paturi, G., Phillips, M., Jones, M., & Kailasapathy, K. (2007). Immune enhancing effects of Lactobacillus acidophilus LAFTI L10 and Lactobacillus paracasei LAFTI L26 in mice. International journal of food microbiology, 115(1), 115-118.
Peña, E. D. (2007). Lost in translation: Methodological considerations in cross‐cultural research. Child development, 78(4), 1255-1264.
Kuo, S. M., Merhige, P. M., & Hagey, L. R. (2013). The effect of dietary prebiotics and probiotics on body weight, large intestine indices, and fecal bile acid profile in wild type and IL10−/− mice. PloS one, 8(3), e60270.
Reiner, K. (2010). Catalase test protocol. American society for microbiology, 1-6.
Roy, A. (2021). Role of probiotics as a therapeutic tool on gastrointestinal diseases in mice and study of intestinal immunomodulation (Doctoral dissertation, Vidyasagar University, Midnapore, West Bengal, India).
Son, S., & Lewis, B. A. (2002). Free radical scavenging and antioxidative activity of caffeic acid amide and ester analogues: Structure− activity relationship. Journal of agricultural and food chemistry, 50(3), 468-472.
Tille, P. M., & Bailey, S. (2014). Diagnostic microbiology. Misouri: Elsevier, 202-927.
Uprety, Y., Poudel, R. C., Gurung, J., Chettri, N., & Chaudhary, R. P. (2016). Traditional use and management of NTFPs in Kangchenjunga Landscape: implications for conservation and livelihoods. Journal of Ethnobiology and Ethnomedicine, 12(1), 1-59.