ArticleThe Indian journal of medical research2014
Probiotic potential of lactic acid bacteria present in home made curd in southern India.
Article in The Indian journal of medical research, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed, 56 citations in OpenAlex.
- Unravelling Probiotic-Associated Traits and Protective Efficacy of Limosilactobacillus fermentum Strains Against Colitis.Probiotics and antimicrobial proteins · 2026Article
- Traditional Fermented Dairy Products as Reservoirs of Bifidobacterium With Probiotic Potential: From Microbial Diversity to Functional Characterization.Comprehensive reviews in food science and food safety · 2026Review
- Evaluation of the antimicrobial properties of potential probiotic lactic acid bacteria from raw and fermented cow milk.Scientific reports · 2026Article
- Evaluation of the techno-functional properties of lactobacilli strains originated from Bos indicus and Bubalus bubalis calves for probiotic potential.International microbiology : the official journal of the Spanish Society for Microbiology · 2025Article
- Characterization of probiotics isolated from dietary supplements and evaluation of metabiotic-antibiotic combinations as promising therapeutic options against antibiotic-resistant pathogens using time-kill assay.BMC complementary medicine and therapies · 2024Article
- Understanding consumer preferences to develop dahi using pineapple pomace powder and monk-fruit extract.Journal of food science and technology · 2024Article
- Techno-functional characterization of fecal lactobacilli isolates of Bos indicus calves for probiotic properties.Veterinary research communications · 2023Article
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- Production and Characterization of Exopolysaccharide From Newly Isolated Marine ProbioticFrontiers in microbiology · 2022Article
- Regulatory Effect ofFoods (Basel, Switzerland) · 2020Article
- Probiotic Properties ofBioMed research international · 2020Article
- Bacterial diversity and metabolite profiles of curd prepared by natural fermentation of raw milk and back sloping of boiled milk.World journal of microbiology & biotechnology · 2019Article
- Effect of Short-Term Placebo-Controlled Consumption of Probiotic Yoghurt and Indian Curd on the Streptococcus mutans Level in Children Undergoing Fixed Interceptive Orthodontic Therapy.Turkish journal of orthodontics · 2019Article
- Fermented camel milk by Lactococcus lactis subsp. cremoris attenuates erythrocytes oxidative stress-induced hematological and immunological damage in CClEnvironmental science and pollution research international · 2018Article
- Isolation of antibacterial protein fromJournal of food science and technology · 2018Article
- Antibiotic sensitivity pattern of indigenous lactobacilli isolated from curd and human milk samples.3 Biotech · 2017Article
- Antibacterial effects of Lactobacillus isolates of curd and human milk origin against food-borne and human pathogens.3 Biotech · 2017Article
- Functional Properties of Microorganisms in Fermented Foods.Frontiers in microbiology · 2016Review
- Traditional food & modern lifestyle: impact of probiotics.The Indian journal of medical research · 2014Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
BACKGROUND &
objectivesThe human gut microbiota play a significant role in nutritional processes. The concept of probiotics has led to widespread consumption of food preparations containing probiotic microbes such as curd and yogurt. Curd prepared at home is consumed every day in most homes in southern India. In this study the home-made curd was evaluated for lactic acid bacteria (LAB) with probiotic potential.
methodsFifteen LAB (12 lactobacilli, 1 l0 actococcus , 2 Leuconostoc) and one yeast isolated from home-made curd were evaluated for resistance to acid, pepsin, pancreatin and bile salts; antimicrobial resistance; intrinsic antimicrobial activity; adherence to Caco-2 epithelial cells; ability to block pathogen adherence to Caco-2 cells; ability to inhibit interleukin (IL)-8 secretion from HT-29 epithelial cells in response to Vibrio cholerae; and ability to induce anti-inflammatory cytokine expression in THP-1 monocyte cells.
resultsLactobacillus abundance in fermenting curd peaked sharply at 12 h. Nine of the strains survived exposure to acid (pH 3.0) for at least one hour, and all strains survived in the presence of pancreatin or bile salts for 3 h. None showed haemolytic activity. All were resistant to most antimicrobials tested, but were sensitive to imipenem. Most strains inhibited the growth of Salmonella Typhimurium while five inhibited growth of V. cholerae O139. Seven strains showed adherence to Caco-2 cells ranging from 20-104 per cent of adherence of an adherent strain of Escherichia coli, but all inhibited V. cholerae adherence to Caco-2 cells by 20-100 per cent. They inhibited interleukin-8 secretion from HT-29 cells, in response to V. cholerae, by 50-80 per cent. Two strains induced IL-10 and IL-12 messenger ribonucleic acid (mRNA) expression in THP-1 cells. INTERPRETATION &
conclusionsLAB in curd had properties consistent with probiotic potential, but these were not consistent across species. LAB abundance in curd increased rapidly at 12 h of fermentation at room temperature and declined thereafter.
Indexed as
Identifiers
25366201PMC4248380W1594454779What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.