4.4 Article

In-vitro evaluation of the probiotic potential and the fermentation profile of Pediococcus and Enterococcus strains isolated from Moroccan camel milk

Related references

Note: Only part of the references are listed.
Review Biotechnology & Applied Microbiology

Beneficial features of pediococcus: from starter cultures and inhibitory activities to probiotic benefits

Svetoslav Dimitrov Todorov et al.

Summary: Pediococci, a type of lactic acid bacteria, have been used in traditional fermented foods for centuries. They can act as starter cultures, produce antimicrobial metabolites, and be evaluated as potential probiotics in various fields. This article presents their taxonomic characteristics, roles as starter cultures, bio-preservatives, and probiotic candidates.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2023)

Article Microbiology

Identification and in vitro evaluation of probiotic attributes of lactic acid bacteria isolated from fermented food sources

Amrutha Bindu et al.

Summary: In this study, various parameters were studied to define the probiotic properties of cultures isolated from different fermented products. The selected cultures were identified and tested for probiotic potential through in vitro experiments. The results suggest that these isolates can be recommended for application in functional food formulations.

ARCHIVES OF MICROBIOLOGY (2021)

Article Biotechnology & Applied Microbiology

Evaluation of Enterococcus strains newly isolated from Egyptian sources for bacteriocin production and probiotic potential

Ghoson M. Daba et al.

Summary: This study isolated, identified, and studied the in vitro probiotic properties, antimicrobial and antioxidant activities of LAB isolates from Egyptian sources. Seven out of 53 selected potential LAB isolates showed wide antimicrobial spectra and high in vitro antioxidant activities.

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2021)

Article Biotechnology & Applied Microbiology

Pediococcus pentosaceus ZJUAF-4 relieves oxidative stress and restores the gut microbiota in diquat-induced intestinal injury

Lihong Hao et al.

Summary: LAB, especially Pediococcus pentosaceus ZJUAF-4, showed protective effects against oxidative stress-induced intestinal injury in mice caused by diquat, by modulating the Nrf2 pathway and gut microbiota. This study suggests that ZJUAF-4 may have potential applications in preventing and treating oxidative stress-related intestinal diseases.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2021)

Article Food Science & Technology

Selected probiotic lactic acid bacteria isolated from fermented foods for functional milk production: Lower cholesterol with more beneficial compounds

Jirayu Jitpakdee et al.

Summary: The study demonstrates that two lactic acid bacteria have significant effects on cholesterol and gamma-aminobutyric acid, and they exhibit good tolerance even under simulated gastrointestinal conditions. The co-culture of the two strains in milk fermentation shows more effectiveness in reducing cholesterol, increasing GABA content, and ACE inhibition.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Microbiology

Biopreservation and probiotic potential of a large set of lactic acid bacteria isolated from Brazilian artisanal cheeses: From screening to in product approach

Larissa P. Margalho et al.

Summary: The study evaluated a large set of wild LAB isolates from Brazilian artisanal cheeses, identifying 20 isolates that met key criteria for probiotics. Additionally, an analysis was conducted on Lactobacillus plantarum isolates regarding adhesion properties and survival under gastrointestinal stress.

MICROBIOLOGICAL RESEARCH (2021)

Article Food Science & Technology

Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation

Dan Hu et al.

Summary: This study evaluated the fermentation characteristics and properties of soybean milk fermented by four Pediococcus pentosaceus strains. The results showed that these strains exhibited antibacterial activity, with survival rates above 90% in simulated gastrointestinal environments, satisfying probiotic requirements. Among the strains, QK-1 showed the weakest acidification of fermented soybean milk, and all strains maintained stable bacterial counts after 28 days of storage, with enhanced antioxidant ability post-fermentation.

FOOD RESEARCH INTERNATIONAL (2021)

Review Otorhinolaryngology

Review of probiotic use in otolaryngology

Alexandra T. Bourdillon et al.

Summary: Probiotic therapies may offer clinical benefits in otolaryngology, especially for inflammatory conditions like allergic rhinitis and chronic rhinosinusitis. Further research is needed to optimize treatment methods despite promising results.

AMERICAN JOURNAL OF OTOLARYNGOLOGY (2021)

Article Food Science & Technology

The bacterial diversity of raw Moroccon camel milk

Zaina Kadri et al.

Summary: The study analyzed the bacterial composition in four raw camel milk samples, revealing the presence of established and novel dairy lactic acid bacteria, as well as bacteria indicating poor hygiene conditions and psychrotrophic spoilage organisms. The large numbers of Lactococcus and Enterococcus isolates obtained provide an interesting resource for starter culture selection.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)

Article Multidisciplinary Sciences

Unraveling the probiotic efficiency of bacterium Pediococcus pentosaceus OBK05 isolated from buttermilk: An in vitro study for cholesterol assimilation potential and antibiotic resistance status

Kiran Kumar Bhukya et al.

Summary: The study evaluated the probiotic potential and functional properties of the lactic acid bacterium Pediococcus pentosaceus OBK05 isolated from buttermilk, revealing its notable tolerance, aggregation ability, and resistance to Gram-negative bacterial pathogens. Furthermore, OBK05 exhibited good antioxidant activity and cholesterol reduction capabilities.

PLOS ONE (2021)

Article Biotechnology & Applied Microbiology

In vitro properties of potential probiotic lactic acid bacteria originating from Ghanaian indigenous fermented milk products

Grace Adzo Motey et al.

Summary: Fermented milk products are a significant source of probiotics, especially in traditionally fermented milk in Ghana. Among the 30 isolated lactic acid bacteria strains, 90% showed high survival rates in low pH and bile salts, good hydrophobicity, and exhibited inhibitory activities against pathogens. 15 out of the 30 strains were identified as qualified candidates for developing probiotic cultures for fermented milk products in sub-Saharan Africa based on their strong probiotic properties.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2021)

Article Biology

Identification and probiotic potential of lactic acid bacteria from camel milk

Anjali Sharma et al.

Summary: The study isolated a total of 80 presumed lactic acid bacteria from camel milk, which showed potential for producing functional foods and industrial curd formulations. The selected LAB exhibited strong tolerance, antimicrobial activity, adhesion potential, and were non-toxic for industrial applications, making them valuable substitutes in various food and feed industries.

SAUDI JOURNAL OF BIOLOGICAL SCIENCES (2021)

Article Biotechnology & Applied Microbiology

Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

Sadia Ahmed et al.

Summary: Autochthonous lactic acid bacteria from spontaneously fermented cucumbers were isolated and identified. Two selected strains, Lactiplantibacillus plantarum NPL 1258 and Pediococcus pentosaceus NPL 1264, showed promising functional and technological attributes when used as a mixed-species starter for controlled lactic acid fermentation of native cucumber variety. Their use resulted in faster acidification and improved sensory evaluation of the fermented cucumbers.

ANNALS OF MICROBIOLOGY (2021)

Article Biotechnology & Applied Microbiology

Technological characterization of indigenous lactic acid bacteria from Moroccan camel milk for their potential use as starter or adjunct culture

Siham Moussaid et al.

Summary: The study isolated various lactic acid bacteria (LABs) with significant technological potential from Moroccan camel milk, demonstrating their fast acidifying ability, high proteolytic and autolytic activities, important lipolytic capability, and antibacterial effects against pathogenic bacteria. These LABs present a promising resource for the dairy industry.

FOLIA MICROBIOLOGICA (2021)

Review Food Science & Technology

Protective and ameliorating effects of probiotics against diet-induced obesity: A review

Chao Tang et al.

Summary: Obesity and obesity-related chronic diseases are closely related to dysregulation of metabolism, oxidative stress, endoplasmic reticulum stress, abnormal gut microbiome, and chronic low-grade inflammation. Probiotics are considered as a novel strategy for preventing and ameliorating obesity and related diseases, with mechanisms including effects on lipid, glucose, cholesterol metabolism, as well as antioxidative and anti-inflammatory activities.

FOOD RESEARCH INTERNATIONAL (2021)

Article Biochemical Research Methods

A rapid screening method to evaluate acidifying activity by lactic acid bacteria

S. C. Ribeiro et al.

Summary: A colorimetric method was proposed for fast determination of LAB acidification ability in fermented milk, which showed similar results to glass electrode/pH meter measurements. The method offers a viable alternative to the standard procedure for simultaneous and fast screening of LAB acidifying activity.

JOURNAL OF MICROBIOLOGICAL METHODS (2021)

Article Food Science & Technology

Cross protection of lactic acid bacteria during environmental stresses: Stress responses and underlying mechanisms

Huan Yang et al.

Summary: Lactic acid bacteria encounter various environmental stresses during food fermentation, and cross protection is a common phenomenon that enhances their tolerance through preadaptation. Research has summarized the stress responses and protective mechanisms of LAB, focusing on physiological traits and multi-omics analysis.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Isolation and characterization of lactic acid bacteria from traditional fermented fish product Shidal of India with reference to their probiotic potential

Shubham Gupta et al.

Summary: The study isolated 40 strains of LAB from a traditional fermented fish product, Shidal of India, with 28 strains showing probiotic potential. These strains survived in simulated GI tract conditions and exhibited auto-aggregation, hydrophobicity, and co-aggregation abilities, as well as antimicrobial activity. The LAB showed variable susceptibility and resistance to clinical antibiotics, with resistance against vancomycin exhibited by only Lactobacilli and Pediococci.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Microbiology

Evaluation of Probiotic Properties of Pediococcus acidilactici M76 Producing Functional Exopolysaccharides and Its Lactic Acid Fermentation of Black Raspberry Extract

Young-Ran Song et al.

Summary: PA-M76 demonstrated strong probiotic properties with high tolerance in GIT environments, broad antimicrobial activity, and effective immune response elicitation. Lactic acid fermentation of BRE by PA-M76 resulted in increased antioxidant activity, while not significantly affecting total anthocyanin and flavonoid content.

MICROORGANISMS (2021)

Article Biotechnology & Applied Microbiology

Probiotic and Antioxidant Properties of Lactic Acid Bacteria Isolated from Indigenous Fermented Tea Leaves (Miang) of North Thailand and Promising Application in Synbiotic Formulation

Kridsada Unban et al.

Summary: Miang, a traditional fermented tea from Northern Thailand, contains potential probiotic bacteria. Among the 133 lactic acid bacteria (LAB) isolates from Miang, 5 strains were selected for their high tolerance to bile and acidic conditions, inhibitory activity against human pathogens, and survival in simulated gastrointestinal conditions. These strains also showed different responses to antibiotics, cell surface properties, and exhibited antioxidant activity.

FERMENTATION-BASEL (2021)

Article Agriculture, Dairy & Animal Science

Technological properties of indigenous Lactococcus lactis strains isolated from Lait caille, a spontaneous fermented milk from Burkina Faso

Geoffroy Romaric Bayili et al.

JOURNAL OF DAIRY RESEARCH (2020)

Review Food Science & Technology

Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety

Daniel Granato et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 11 (2020)

Article Food Science & Technology

Comprehensive in silico analysis of lactic acid bacteria for the selection of desirable probiotics

Selvakumar Vijayalakshmi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Food Science & Technology

Sources, formulations, advanced delivery and health benefits of probiotics

Ume Roobab et al.

CURRENT OPINION IN FOOD SCIENCE (2020)

Article Microbiology

Functional probiotics of lactic acid bacteria from Hu sheep milk

Taohong Chen et al.

BMC MICROBIOLOGY (2020)

Article Food Science & Technology

Technological and probiotic potential of autochthonous lactic acid bacteria from spontaneously fermented dromedary milk

Olfa Oussaief et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

Article Food Science & Technology

Isolation of lactic acid probiotic strains from Iranian camel milk: Technological and antioxidant properties

Mohammad Rezaei et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Food Science & Technology

Probiotic properties of lactic acid bacteria strains isolated from pastirma

Kubra Cinar Topcu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Chemistry, Medicinal

New antibacterial cadiolide analogues active against antibiotic-resistant strains

Sarra Bekri et al.

BIOORGANIC & MEDICINAL CHEMISTRY LETTERS (2020)

Article Biotechnology & Applied Microbiology

In vitro and in vivo investigations of probiotic properties of lactic acid bacteria isolated from Chinese traditional sourdough

Yang Li et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)

Article Food Science & Technology

Microbiological quality of Brazilian UHT milk: Identification and spoilage potential of spore-forming bacteria

Claudia L. O. Pinto et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2018)

Article Food Science & Technology

In-vitro investigation into probiotic characterisation of Streptococcus and Enterococcus isolated from camel milk

Mutamed Ayyash et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Article Agriculture, Multidisciplinary

In vitro evaluation of the safety and probiotic and technological potential of Pediococcus pentosaceus isolated from sheep milk

Mayara Leal Fernandes et al.

SEMINA-CIENCIAS AGRARIAS (2018)

Article Biotechnology & Applied Microbiology

Antibiotic susceptibility profile of Pediococcus spp. from diverse sources

Varsha Singla et al.

3 BIOTECH (2018)

Article Food Science & Technology

Characterization of potential probiotic lactic acid bacteria isolated from camel milk

Aisha Abushelaibi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Article Biotechnology & Applied Microbiology

In vitro evaluation of probiotic potential of Pediococcus pentosaceus L1 isolated from paocai-a Chinese fermented vegetable

Zhenhui Cao et al.

ANNALS OF MICROBIOLOGY (2016)

Article Food Science & Technology

Antioxidant activity and fatty acid profile of fermented milk prepared by Pediococcus pentosaceus

Gayathri Balakrishnan et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)

Article Biotechnology & Applied Microbiology

Evaluation of in vitro Probiotic Potential of Pediococcus pentosaceus OZF Isolated from Human Breast Milk

Ozlem Osmanagaoglu et al.

PROBIOTICS AND ANTIMICROBIAL PROTEINS (2010)