The DOI matches its Crossref record; 75 of the 75 references it cites were found in a registry or an index.
Characterization and evaluation of lactic acid bacteria from indigenous raw milk for potential probiotic properties
Open accessAbstract
Raw milk contains wide microbial diversity, composed mainly of lactic acid bacteria (LAB), which are used as probiotics in both human and animal husbandry. We isolated, characterized, and evaluated LAB from indigenous Bangladeshi raw milk to assess probiotic potential, including antagonistic activity (against Escherichia coli O157: H7, Enterococcus faecalis, Salmonella Typhimurium, Salmonella Enteritidis, and Listeria monocytogenes), survivability in simulated gastric juice, tolerance to phenol and bile salts, adhesion to ileum epithelial cells, auto- and co-aggregation, hydrophobicity, α-glucosidase inhibitory activity, and antibiotic susceptibility tests. The 4 most promising LAB strains showed probiotic potential and were identified as Lactobacillus casei, Lactobacillus plantarum (which produced plantaricin EF), Lactobacillus fermentum, and Lactobacillus paracasei. These strains inhibited all pathogens tested at various degrees, and competitively excluded pathogens with viable counts of 3.0 to 6.0 log cfu/mL. Bacteriocin, organic acids, and low-molecular-weight substances were mainly responsible for antimicrobial activity by the LAB strains. All 4 LAB strains were resistant to oxacillin and 3 were resistant to vancomycin and streptomycin, with multiple antibiotic resistance indices >0.2. After further in vivo evaluation, these LAB strains could be considered probiotic candidates with application in the food industry.
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Cited by
da 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
Vasiee, A., Falah, F., & Mortazavi, S. A. (2022) · Journal of Applied Microbiology · doi:10.1111/jam.15772 · Cited by 74
Natural Aggregation of Lactobacillus: Mechanisms and Influencing Factors
Wang, S., Li, L., Yu, L., Tian, F., Zhao, J., Zhai, Q., & Chen, W. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.105007 · Cited by 34
Gizachew, S., Van Beeck, W., Spacova, I., Dekeukeleire, M., Alemu, A., Woldemedhin, W. M., Mariam, S. H., Lebeer, S., & Engidawork, E. (2023) · Fermentation · doi:10.3390/fermentation9030258 · Cited by 26
Xiao, J., Chen, C., Fu, Z., Wang, S., & Luo, F. (2024) · Microorganisms · doi:10.3390/microorganisms12050994 · Cited by 17
Metadata
- Authors
- Reuben, R. C., Roy, P. C., Sarkar, S. L., Rubayet Ul Alam, A. S. M., & Jahid, I. K.
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 2020-02
- Volume
- 103
- Issue
- 2
- Pages
- 1223-1237
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2989931585
- Cited by
- 267
- References
- 75
- FWCI
- 11.97
- Type
- journal article
- Language
- en
- Open access
- bronze
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