ArticleBMC microbiology2018
Beneficial properties of lactic acid bacteria naturally present in dairy production.
Article in BMC microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 48 papers.
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Who cites it
48 citing papers in PubMed.
- Plant-DerivedNutrients · 2022Trial
- Comprehensive Evaluation of Safety, Functional Properties, and Immunomodulatory Activity of 19 Probiotic Strains Approved by the Ministry of Food and Drug Safety (MFDS).Journal of microbiology and biotechnology · 2026Article
- Probiotic potential and antioxidant, antidiabetic, and anticancer activities of goat milk-derived lactic acid bacteria.Folia microbiologica · 2026Article
- Screening and Probiotic Property Analysis of High Exopolysaccharide-Producing Lactic Acid Bacteria from Sayram Yogurt.Microorganisms · 2026Article
- The potential of microbiome modulators to improve quality of life in cancer survivors through gut microbiome-immune interactions.Frontiers in molecular neuroscience · 2026Review
- Microbial diversity of camel milk production environments in Xinjiang, China: a full-length 16S rRNA survey of farm environmental matrices across Altay and Hami regions.Frontiers in microbiology · 2026Article
- Effect ofPreventive nutrition and food science · 2025Article
- Potential antioxidant activities and bioactive compounds in probiotic tiger nut date palm yogurt fermented with lactic acid bacteria.Journal of food science and technology · 2025Article
- Phenotypic and Genomic Insights intoFoods (Basel, Switzerland) · 2025Article
- Freeze drying microencapsulation using whey protein, maltodextrin and corn powder improved survivability of probiotics during storage.Food science and biotechnology · 2025Article
- Development of a Quinoa-Based Fermentation Medium for Propagation ofInternational journal of microbiology · 2025Article
- Assessment of hypolipidemic potential of cholesteryl esterase inhibitory peptides in different probiotic fermented milk through in vitro,Food chemistry: X · 2024Article
- Exploring microbial diversity in Kermanshah province's Kermanshahi oil through DGGE and sequencing analysis.Journal of health, population, and nutrition · 2024Article
- Influence of different culture media on the antimicrobial activity of Pediococcus pentosaceus ST65ACC against Listeria monocytogenes.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2024Article
- Probiotic Properties ofFoods (Basel, Switzerland) · 2024Article
- The Evaluation of Different Bacteriocinogenic Bacillus spp. with Activity Against Staphylococcus spp. and Their Beneficial and/or Hazardous Properties.Probiotics and antimicrobial proteins · 2024Article
- Geroprotective potential of microbiome modulators in the Caenorhabditis elegans model.GeroScience · 2024Review
- Dissecting the Genetic Basis of the Technological, Functional, and Safety Characteristics ofMicroorganisms · 2024Article
- Enzyme characterization of lactic acid bacteria isolated from duck excreta.Veterinary world · 2024Article
- An Overview of Diverse Strategies To InactivateEcoSal Plus · 2023Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundConsumers are increasingly demanding for natural and beneficial foods, in order to improve their health and well-being. Probiotics play an important role in such demand, and dairy foods are commonly used as vehicles for such bacteria, represented predominantly by lactic acid bacteria. Due to consumers demand, food industry is constantly looking for novel bacterial strains, leading to studies that aims the isolation and characterization of their beneficial features. This study aimed to characterize the naturally occurring lactic acid bacteria obtained from a dairy environment, in order to assess their potential use as probiotics.
resultsPreliminary screening and PCR analysis, based on 16S rRNA sequencing, were applied to select and identify 15 LAB strains from the genera Lactobacillus (n = 11), Pediococcus (n = 2) and Weissella (n = 2). All strains showed resistance to low pH and the evaluated bile salt concentrations in vitro. The API ZYM test characterized the enzymatic activity of the strains, and a high β-galactosidase activity was observed in 13 strains. All strains presented resistance to simulated gastric (3 h) and intestinal (4 h) conditions in vitro, the ability to auto- and co-aggregate with indicator microorganisms and a high cell surface hydrophobicity. Most of the strains were positive for map and EFTu beneficial genes. All strains exhibited strong deconjugation of bile salts in vitro and all assimilated lactose.
conclusionsThe phenotypes exhibited in vitro and the presence of beneficial genes revealed the beneficial potential of the studied strains, demanding further analyses in a food matrix and in vivo to allow the development of a functional product, with health-related properties.
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