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Characterization of potential probiotic lactic acid bacteria isolated from camel milk
Open accessAbstract
The aim of this study was to investigate probiotic characteristics and fermentation profile of selected lactic acid bacteria isolated from raw camel milk. Physiological properties, cell surface properties (hydrophobicity, autoaggregation, co-aggregation), acid and bile tolerance, bile salt hydrolysis, cholesterol removing, exopolysaccharide (EPS) production, hemolytic and antimicrobial activities, resistance toward lysozyme and six antibiotics, and fermentation profile (growth, pH, and proteolysis) were examined. 16S rRNA sequencing was carried out to identify six presumptive LAB isolates. In general, all identified LAB (Lactococcus lactis KX881768, Lactobacillus plantarum KX881772, Lactococcus lactis KX881782 and Lactobacillus plantarum KX881779) showed auto-aggregation ability, high cholesterol removal ability, high co-aggregation, strong antimicrobial activity and EPS production. Among the isolates, Lactococcus lactis KX881768, Lactobacillus plantarum KX881772, Lactococcus lactis KX881782 and Lactobacillus plantarum KX881779 exhibited remarkable cholesterol removal abilities. Similarly, Lactobacillus plantarum KX881779, and Lactococcus lactis KX881782 showed very promising fermentation profiles.
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Cites
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Clare, D. A., & Swaisgood, H. E. (2000) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(00)74983-6 · Cited by 718
Lactobacillus crispatus and its Nonaggregating Mutant in Human Colonization Trials
Cesena, C., Morelli, L., Alander, M., Siljander, T., Tuomola, E., Salminen, S., Mattila-Sandholm, T., Vilpponen-Salmela, T., & von Wright, A. (2001) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(01)74559-6 · Cited by 123
Cited by
How to select a probiotic? A review and update of methods and criteria
de Melo Pereira, G. V., de Oliveira Coelho, B., Magalhães Júnior, A. I., Thomaz-Soccol, V., & Soccol, C. R. (2018) · Biotechnology Advances · doi:10.1016/j.biotechadv.2018.09.003 · Cited by 523
Yasmin, I., Saeed, M., Khan, W. A., Khaliq, A., Chughtai, M. F. J., Iqbal, R., Tehseen, S., Naz, S., Liaqat, A., Mehmood, T., et al. (2020) · Microorganisms · doi:10.3390/microorganisms8030354 · Cited by 233
Ayyash, M., Abu-Jdayil, B., Itsaranuwat, P., Galiwango, E., Tamiello-Rosa, C., Abdullah, H., Esposito, G., Hunashal, Y., Obaid, R. S., & Hamed, F. (2020) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2019.09.171 · Cited by 167
Self-citationda Silva, T. F., Glória, R. D. A., Americo, M. F., Freitas, A. D. S., de Jesus, L. C. L., Barroso, F. A. L., Laguna, J. G., Coelho-Rocha, N. D., Tavares, L. M., le Loir, Y., et al. (2024) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-024-10247-x · Cited by 117
Barzegar, H., Alizadeh Behbahani, B., & Falah, F. (2021) · Food Science & Nutrition · doi:10.1002/fsn3.2365 · Cited by 108
Metadata
- Authors
- Abushelaibi, A., Al-Mahadin, S., El-Tarabily, K., Shah, N. P., & Ayyash, M.
- Venue
- LWT - Food Science and Technology
- Publisher
- Elsevier BV
- Published
- 2017-06
- Volume
- 79
- Pages
- 316-325
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W2575763462
- Cited by
- 329
- References
- 2
- FWCI
- 33.00
- Type
- journal article
- Language
- en
- Open access
- green
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