Study of Morphological and Genetic Characteristics of Probiotic Bacteria isolated from Local Fermented Milk
Keywords:
Labneh, Prebiotic bacteria, LactobacillusAbstract
This study included the isolation and identification of probiotic bacteria from fermented milk (labneh).The samples of fermented milk were collected from different shops .Six isolates were obtained through morphological microscopy and biochemical tests. Bacterial isolates were also identified using 16srRNA.The results demonstrated that the six isolates belonged to Lactobacillus helveticus PT001, Lb. helveticus bcpcaqj 10, Lb. helveticus SJ, Lb. acidophilus F, Lb. johnsonii MS1, Lb. jensenii H31. The biological properties of bacterial isolates were studied in terms of their resistance to pH and bile salts, and it was found that all isolates were resistant to pH (1.5%) and bile salts (1, 3%), and had the ability to adhere to ,it was resistant to some antibiotics, It has the inhibitory action of some pathogenic bacteria such as Salmonella typhimurium and Staphylococcus aureus ATCC 8625.
Downloads
References
Ahmed, T. and Kanwal, R. (2004). Biochemical
characteristics of lactic acid producing bacteria and
preparation of camel milk cheese by using starter culture
.Pakistan Vet. J . 24(2): 87- 91.
Ahmed.Reem, Abdualhadi.(2011). Treatment of Salmonella
typhimurium with Probities to Evaluate it
Histopathological and Immunological Effects on
Mice.Athessis, AL-Nahrian
University.B.Sc.Biotechnology.
Aichinger ,P.A., M. Michel, C. Servais, M.L. Dillmann,
M.Reuvet, N. D'Amico, R. Zink, H. Klostermeyer,
D.S.Horne,(2003) "Fermentation of skim milk
concentrate with Sreptococcus thermophilus and
chymosin: Structure, viscoelesticity and syneresis of
gels", Colloids and Surface B: Biointerfaces, vol.31, no.1-
, pp.243-255.
Algboory H.L, Muhialdin B.J. (2021). Novel peptides
contribute to the antimicrobial activity of camel milk
fermented with Lactobacillus plantarum IS10. Food
Control162:108057.
Amatayakul, T.; Sherkat, F. and Shah ,N. P. (2006). Syneresis in
set yogurt as affected by EPS starter cultures and levels of
solids.lnt. J.Dairy Tech. 59 (3): 216-221.
Angmo, K. (2014). Isolation and probiotic characterization of
Lactic Acid Bacteria from traditional fermented foods
and beverages of Ladakh. (Doctoral dissertation,
himachal Pradesh University of biotechnology, India).
Arango, O., Trujillo, A.J. and Castillo, M. (2013). Influence of
fat replacement by Inulin on rheological properties,
kinetics of rennet milk coagulation, and syneresis of milk
gels. Journal of dairy science, 96(4), 1984-1996.
Association of Official Analytical Chemists A.O.A.C.
(2008). Official Methods of Analysis16th ed. Association
of Official Analytical Chemists International Arligton,
Virginia,U.S.A.
Axelsson, L. 2004. Lactic Acid Bacteria: Classification and
physiology. In: Lactic Acid Bacteria, Microbiological and
Functional Aspects. Salminen, A.V. and A. O. Wright
(Eds.) ouwehand. Marcel Dekker, New York, pp: 1-66.
Barbut, S. (1999). Determining water and fat holding.
Methods of Testing Protein Functionality. Blackie
Academic and Professional, New York, 186- 225.
Buck, L. M. and Gilliland, S. E.(1995). Comparisons of freshly
isolated strains of Lactobacillus acidophilus of human
intestinal origin for ability to assimilate cholesterol
during growth. J. Dairy Sci. Vol.77p: 2925-2933.
Qelik, E. S. (2007) Determination of aroma compounds and
exopolysaccharides formation by Lactic acid bacteria
isolated from traditional yogurts Thesis :MSc Thesis in
Bio. Izmir University.
Change, S. M., Tsai, C. L., Wee, W. C., and Yan, T. R. (2013).
Isolation and functional study of potentially probiotic
Lactobacilli from Taiwan traditional paocai. African
Journal of Microbiology Research, 7(8), 683-691.
Cheng, F. (2015). Microencapsulation and viability of a probiotic in
a simulated gastrointestinal environment (Doctoral
dissertation, University of Missouri—Columbia).
Cho, Y.H., Hong, S.M. and Kim, C.H., (2013). Isolation and
characterization of lactic acid bacteria from kimchi,
Korean traditional fermented food to apply into
fermented dairy products. Korean J. Food Sci. Anim.
Resour, 33, 75-82.
Dan, T., Chen, H., Li, T., Tian, J., Ren, W., Zhang, H. and
Sun, T., (2019). Influence of Lactobacillus plantarum P-8
on fermented milk flavor and storage stability. Frontiers
in microbiology, 9, 3133.
Del Piano, M., Carmagnola, S., Ballare, M., Sartori, M.,
Orsello, M., Balzarini, M., Pagliarulo, M., Tari, R.,
Anderloni, A., Strozzi, G.P. & Mogna, L., (2011). Is
microencapsulation the future of probiotic preparations?
The increased efficacy of gastro-protected
probiotics. Gut Microbes, 2(2), pp.120-123.
Delikanli, B. and Ozcan, T. (2016). Improving the textural
properties of yogurt fortified with milk proteins. Journal
of Food Processing and Preservation, 41(5).
Donmez, O., B.A. Mogol and V. Gokmen (2017). Syneresis and
rheological behaviors of set yogurt containing green tea and
green coffee powders. J. Dairy Sci.,100:901-907.
Erkkila, S., & Petaja, E. (2000). Screening of commercial
meat starter cultures at low pH and in the presence of
bile salts for potential probiotic use. Meat science, 55(3),
-300.Fox, P., Uniacke-Lowe, T., McSweeney, P., O'Mahony, J.
(2015). Dairy Chemistry and Biochemistry. Springer.
Franks, F., 2000. Water A Matrix of Life, second ed.
Royal Society of Chemistry, Cambridge.
Garrity, G.M., Bell, J.A. and Lilburn, T.G. (2004). Taxonomic
outline of the prokaryotes. Bergey's manual of
systematic bacteriology. New York.
Guler-Akin, M. B; and Akmm S.M.(2007) Effects of cysteine
and different incubation temperatures on the
microflora, chemical composition and sensory
characteristics of bio-yogurt made from goat's milk
Food. Chern. 100:788-793.
Gupta, P. K.; Mital, B. K. and Garg, S.K. (1996). Characterization
of Lactobacillus acidophilus strain for use as dietary adjunct.
Int. J.of food Microbiology. 29 7 - 9.
Gurkan, H., Boran, O.S. and Hayaloglu, A.A. (2019). Influence of
purple basil extracts (Ocimum basilicum L) on chemical
composition, rheology and antioxidant activity of set-type
yoghurt. Mljekarstvo/Dairy, 69(1), 42-52.
Harutoshi, T.; Kazushi H. and Taku M.(2007). High bile- and
low pH-resistant lactic acid bacteria isolated from
traditional fermented dairy products in Ineer Mongolia,
China. Milk Science, 55(3), 129-134.
Hussein, F.F. and N.J. Fadhil (2017). Studying Qualitative
Sensory Characteristics of Yogurt Manufacturing By Adding
Fat Substitutes. Al-Anbar Journal of Agricultural Sciences,15.
Hussein, L. Algboory and Belal, J. Muhialdin.(2O21).Novel
peptides contribute to the antimicrobial activity of camel
milk fermented with Lactobacillus plantarum ISIO.food
control.126:108057
Kailasapathy, K. (2002). Microencapsulation of probiotic
bacteria: technology and and potential applications.
Current Issues in Intestinal Microbiology, 3(2), 39-48.
Kalus K, Opalihski S, Maurer D, Rice S, Koziel JA,
Korczynski M, (2017) Odour reducing microbial-mineral
additive for poultry manure treatment. Frontiers of
Environmental Science & Engineering.;11(3).
Karaguk - Yucer, Y. W. J. C., and White, H. (2000).
Formulations and processing of yogurt affect the
microbial quality of carbonated yogurt. J. Diary Sci.
: 54-550.
Konhorst, A. (2007). The technology of dairy products. Food
scince and Technology. U.S.A.
Konika, R., (2015). Biochemical and Molecular
characterization of the isolated probiotic bacteria with
better functional efficacy. (Doctoral dissertation,
Jammu: Jammu University. India).
Lebeer, S., Vanderleyden, J. and Sigrid De Keersmaecker.
C. J. (2008). Genes and Molecules of Lactobacilli
Supporting Probiotic Action Microbiology And Molecular
Biology Reviews Vol. 72, No. 4, 728-764.
Li, W., Ren, M., Duo, L., Li, J., Wang, S., Sun, Y., & Sun, Z.
(2020). Fermentation Characteristics of Lactococcus
lactis subsp. lactis isolated from Naturally Fermented
Dairy Products and Screening of Potential Starter
Isolates. Frontiers in microbiology, 11, 1794.
Liong M, Shah N.( 2005). Acid and bile tolerance and
cholesterol removal ability of lactobacilli strains. Journal
of dairy science.; 88(1):55-66.
https://doi.org/10.3168/jds.SOO22-O3O2(O5)72662-X
PMID: 15591367
Loy A., Lehner A., Lee N., Adamczyk J., Meier H., Ernst J.,
(2002) Oligonucleotide microarray for 16S rRNA gene¬
based detection of all recognized lineages of sulfate¬
reducing prokaryotes in the environment. Appl. Environ.
Microbiol. 68: 5064-5081
Lucey, J. A.and Singh, H. (1997). Formation and physical
properties of acid milk gels: A review. Food Res.
lnt.30:529-542.
Lucey, J.A. and Singh, H. (2003). Acid coagulation of milk.
In Advanced Dairy Chemistry—1 Protein,1001-1025.
Matter, A.A., A.M. Eman, Mahmoud and N.S. Zidan (2016).
Fruit Flavored Yoghurt: Chemical, Functional and
Rheological Properties. International Journal of
Environmental & Agriculture Research, 2(5).
Millette, M., Luquet, F., & Lacroix, M.(2007). In vitro growth
control of selected pathogens by Lactobacillus
acidophilus and Lactobacillus casei fermented
milk.Letters in Applied Microbiology, 44(3), 314-319.
Mousavi, M.; Heshmati, A.; Garmakhany,A.D.; Vahidinia
,A.and Taheri.M. (2019). Texture and sensory
characterization of functional yogurt supplemented with
flaxseed during cold storage. Journal of Food Science
and Nutrition, 7(3).
Mustafa, Ramal ahmed and Albadawi, Amin
Salman.(2019). Physicochemical evaluation and
Antioxidant Capacity of Cow milk yogurts Containing
Different Levels of Panax ginseng Extract. Journal of
University of Garmian, Special Issue.
Nakai, S. A., & Siebert, K. J. (2003). Validation of bacterial
growth inhibition models based on molecular properties
of organic acids. International Journal of Food
Microbiology, 86(3), 249-255.
Sadiq, I.H. (2019). Fortification the Yoghurt by
Microencapsulated Iron and Studying it's
Physicochemical, Rheological and Nutritional Properties.
Master Thesis - College of Agriculture - University of
Baghdad.
Schentiz, C.; Nuotion, L. and Loumatma, S. (1993)
Adhension of Lactobacillus acidophilus Inavian
Intestinal Epithelial Cell Mediated By The Crystalline
Bacterial Cell Surface Layer (S-Layer) J. Applied
Bacterology. 74 :29O- 294 .
Schillinger. U., Guigas. C. and Holzapfel, W.H. (2005). In
vitro adherence and other properties of lactobacilli used
in probiotic yogurt-like products. International Dairy
Journal, 15(12), 1289-1297.
Sharma, V.K., Johnson, N., Cizmas, L., McDonald, T.J. and
Kim, H., (2016). A review of the influence of treatment
strategies on antibiotic resistant bacteria and antibiotic
resistance genes. Chemosphere,150, 702-714.
Shi, L. E., Li, Z. H., Zhang, Z. L, Zhang, T. T., Yu, W. M., Zhou,
M. L., & Tang, Z. X. (2013). Encapsulation of Lactobacillus
bulgaricus in carrageenan locust bean gum coated milk
microspheres with double layer structure. LWT Food Sci.
Techn., 54, 147-151.
Taranto, M. P.; Perez-Martinez, P. G. and Valdez, G. F.
(2006). Effect of bile acid on the cell membrane
functionality of lactic acid bacteria for oral
administration. Research in Microbiology. 157(8), 720-
Temmerman, R., Pot, B., Huys, G., & Swings, J. (2003).
Identification and antibiotic susceptibility of bacterial
isolates from probiotic products. International Journal of
Food Microbiology, 81(1), 1-10.
Tulumoglu, S., Yuksekdag, Z. N., Beyatli, Y., Simsek, O.,
Cinar, B., & Ya^ar, E. (2013). Probiotic properties of
lactobacilli species isolated from children's feces.
Anaerobe, 24, 36-42.
Tunick, M. H .(2000). Rheology of Dairy Foods that Gel,
Starch, and Fracture. Journal of Dairy Science, 83:1892-
Vitali, B.f Minervini, G., Rizzello, C. G., Spisni, E.,
Maccaferri, S., Brigidi, P.f Gobbetti, M. & Di Cagno, R.
(2012). Novel probiotic candidates for humans isolated
from raw fruits and vegetables. Food Microbiology, 37(1),
-125.
Walstra, P., Wouters, J.T. and Geurts, T.J., (2005). Dairy
science and technology. CRC press.
Yadav, R., Puniya, A.K. and Shukla, P., (2016). Probiotic
properties of Lactobacillus plantarum RYPR1 from an
indigenous fermented beverage Raabadi. Frontiers in
microbiology, 7, 1683.
Yilmaz-Ersan, L.and Kurdal,E. (2014). The Production of
Set-Type-Bio-Yoghurt with Commercial Probiotic
Culture. Int.J .Chern Eng and Appl. 5:402 -408.
ZMR H, BAM E, MNI M, NF T and AMM M (2016). Molecular
identification of lactic acid bacteria isolated from
fermented dairy product. Food Science 2(1).
Downloads
Published
Issue
Section
License
You are free to:
- Share — copy and redistribute the material in any medium or format for any purpose, even commercially.
- Adapt — remix, transform, and build upon the material for any purpose, even commercially.
- The licensor cannot revoke these freedoms as long as you follow the license terms.
Under the following terms:
- Attribution — You must give appropriate credit , provide a link to the license, and indicate if changes were made . You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
Notices:
You do not have to comply with the license for elements of the material in the public domain or where your use is permitted by an applicable exception or limitation .
No warranties are given. The license may not give you all of the permissions necessary for your intended use. For example, other rights such as publicity, privacy, or moral rights may limit how you use the material.
