Biotechnological Potential of Lactic Acid Bacterial Strains Isolated from Fermented Milk: Antioxidant, Antimicrobial, Bile Salt Hydrogenase Activity, and Probiotic Potential

Yomna Ali Moustafa Marzok Elkhateeb

doi:doi:10.11648/j.ijbse.20221003.13

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Biotechnological Potential of Lactic Acid Bacterial Strains Isolated from Fermented Milk: Antioxidant, Antimicrobial, Bile Salt Hydrogenase Activity, and Probiotic Potential

Yomna Ali Moustafa Marzok Elkhateeb

Published in International Journal of Biomedical Science and Engineering (Volume 10, Issue 3)

Received: 16 July 2022 Accepted: 29 July 2022 Published: 11 October 2022

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Abstract

Friendly intestinal bacteria exert an important role in improving resistance to disease; but increased stress or consumption of antibiotic medications can lead to disturbance in balance of microflora. Probiotics used to return the balance between friendly bacteria and pathogenic bacteria in the gastrointestinal tract. Yogurt as a source of Lactic acid bacteria (LAB) or LAB mainly lactobacilli as probiotics have several therapeutic functions when administered as live microorganisms in adequate amounts. LAB strains have good potential for application in functional foods due to their Antioxidant activity. Antioxidants are necessary for preventing diseases induced by free radicals and called effective free radical scavengers. Aim of this study was to isolate strains from yoghurt and rayeb to evaluate their biotechnological potential including antimicrobial activity, antioxidant activity, bile salt hydrolase activity and probiotic potential. Statistical analyses were performed using SPSS at P < 0.05. A total of 50 bacterial strains were isolated from yoghurt and rayeb of 5 different companies (Almaraei, Nada, Nadec, Alsafi and Activia) and used to examine their probiotic properties, antioxidant activity, bile salt dehydrogenase activity and antimicrobial activity. Based on morphological characters, 20 isolates were designated as being catalase negative, and rod-shaped while only nine isolates showed positive reaction with both gram stain and lactic acid production. Accordingly, representative isolates (nine isolates) were considered as presumptive Lactobacillus species. Assessment of Survival in the Gastrointestinal Tract (probiotic potential) revealed that 4 bacterial strains were acid tolerance, Strain 2 was the most acid resistance of all isolates, survived over a period of 4 h at pH 3 (Survival rate was 68.22%), 3 strains were bile salt resistance after 4 hours that the Survival rate was more than 50%., only 2 strains from the previous strains had BSH activity and antioxidant activity. Therefore, these bacterial strains had the ability to survive conditions mimic those present in gastrointestinal tract and had probiotic potential. These strains isolated from yoghurt and Rayeb Almaraei. The result of comparison between companies indicates that the best company which use starter cultures with probiotic potential was Almaraei.

Published in	International Journal of Biomedical Science and Engineering (Volume 10, Issue 3)
DOI	10.11648/j.ijbse.20221003.13
Page(s)	78-85
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Yoghurt, Antimicrobial Activity, Antioxidant Activity, Bile Salt Hydrolase Activity, Probiotic Potential

References

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Yomna Ali Moustafa Marzok Elkhateeb. (2022). Biotechnological Potential of Lactic Acid Bacterial Strains Isolated from Fermented Milk: Antioxidant, Antimicrobial, Bile Salt Hydrogenase Activity, and Probiotic Potential. International Journal of Biomedical Science and Engineering, 10(3), 78-85. https://doi.org/10.11648/j.ijbse.20221003.13

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Yomna Ali Moustafa Marzok Elkhateeb. Biotechnological Potential of Lactic Acid Bacterial Strains Isolated from Fermented Milk: Antioxidant, Antimicrobial, Bile Salt Hydrogenase Activity, and Probiotic Potential. Int. J. Biomed. Sci. Eng. 2022, 10(3), 78-85. doi: 10.11648/j.ijbse.20221003.13

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Yomna Ali Moustafa Marzok Elkhateeb. Biotechnological Potential of Lactic Acid Bacterial Strains Isolated from Fermented Milk: Antioxidant, Antimicrobial, Bile Salt Hydrogenase Activity, and Probiotic Potential. Int J Biomed Sci Eng. 2022;10(3):78-85. doi: 10.11648/j.ijbse.20221003.13

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@article{10.11648/j.ijbse.20221003.13,
  author = {Yomna Ali Moustafa Marzok Elkhateeb},
  title = {Biotechnological Potential of Lactic Acid Bacterial Strains Isolated from Fermented Milk: Antioxidant, Antimicrobial, Bile Salt Hydrogenase Activity, and Probiotic Potential},
  journal = {International Journal of Biomedical Science and Engineering},
  volume = {10},
  number = {3},
  pages = {78-85},
  doi = {10.11648/j.ijbse.20221003.13},
  url = {https://doi.org/10.11648/j.ijbse.20221003.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijbse.20221003.13},
  abstract = {Friendly intestinal bacteria exert an important role in improving resistance to disease; but increased stress or consumption of antibiotic medications can lead to disturbance in balance of microflora. Probiotics used to return the balance between friendly bacteria and pathogenic bacteria in the gastrointestinal tract. Yogurt as a source of Lactic acid bacteria (LAB) or LAB mainly lactobacilli as probiotics have several therapeutic functions when administered as live microorganisms in adequate amounts. LAB strains have good potential for application in functional foods due to their Antioxidant activity. Antioxidants are necessary for preventing diseases induced by free radicals and called effective free radical scavengers. Aim of this study was to isolate strains from yoghurt and rayeb to evaluate their biotechnological potential including antimicrobial activity, antioxidant activity, bile salt hydrolase activity and probiotic potential. Statistical analyses were performed using SPSS at P < 0.05. A total of 50 bacterial strains were isolated from yoghurt and rayeb of 5 different companies (Almaraei, Nada, Nadec, Alsafi and Activia) and used to examine their probiotic properties, antioxidant activity, bile salt dehydrogenase activity and antimicrobial activity. Based on morphological characters, 20 isolates were designated as being catalase negative, and rod-shaped while only nine isolates showed positive reaction with both gram stain and lactic acid production. Accordingly, representative isolates (nine isolates) were considered as presumptive Lactobacillus species. Assessment of Survival in the Gastrointestinal Tract (probiotic potential) revealed that 4 bacterial strains were acid tolerance, Strain 2 was the most acid resistance of all isolates, survived over a period of 4 h at pH 3 (Survival rate was 68.22%), 3 strains were bile salt resistance after 4 hours that the Survival rate was more than 50%., only 2 strains from the previous strains had BSH activity and antioxidant activity. Therefore, these bacterial strains had the ability to survive conditions mimic those present in gastrointestinal tract and had probiotic potential. These strains isolated from yoghurt and Rayeb Almaraei. The result of comparison between companies indicates that the best company which use starter cultures with probiotic potential was Almaraei.},
 year = {2022}
}

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TY  - JOUR
T1  - Biotechnological Potential of Lactic Acid Bacterial Strains Isolated from Fermented Milk: Antioxidant, Antimicrobial, Bile Salt Hydrogenase Activity, and Probiotic Potential
AU  - Yomna Ali Moustafa Marzok Elkhateeb
Y1  - 2022/10/11
PY  - 2022
N1  - https://doi.org/10.11648/j.ijbse.20221003.13
DO  - 10.11648/j.ijbse.20221003.13
T2  - International Journal of Biomedical Science and Engineering
JF  - International Journal of Biomedical Science and Engineering
JO  - International Journal of Biomedical Science and Engineering
SP  - 78
EP  - 85
PB  - Science Publishing Group
SN  - 2376-7235
UR  - https://doi.org/10.11648/j.ijbse.20221003.13
AB  - Friendly intestinal bacteria exert an important role in improving resistance to disease; but increased stress or consumption of antibiotic medications can lead to disturbance in balance of microflora. Probiotics used to return the balance between friendly bacteria and pathogenic bacteria in the gastrointestinal tract. Yogurt as a source of Lactic acid bacteria (LAB) or LAB mainly lactobacilli as probiotics have several therapeutic functions when administered as live microorganisms in adequate amounts. LAB strains have good potential for application in functional foods due to their Antioxidant activity. Antioxidants are necessary for preventing diseases induced by free radicals and called effective free radical scavengers. Aim of this study was to isolate strains from yoghurt and rayeb to evaluate their biotechnological potential including antimicrobial activity, antioxidant activity, bile salt hydrolase activity and probiotic potential. Statistical analyses were performed using SPSS at P < 0.05. A total of 50 bacterial strains were isolated from yoghurt and rayeb of 5 different companies (Almaraei, Nada, Nadec, Alsafi and Activia) and used to examine their probiotic properties, antioxidant activity, bile salt dehydrogenase activity and antimicrobial activity. Based on morphological characters, 20 isolates were designated as being catalase negative, and rod-shaped while only nine isolates showed positive reaction with both gram stain and lactic acid production. Accordingly, representative isolates (nine isolates) were considered as presumptive Lactobacillus species. Assessment of Survival in the Gastrointestinal Tract (probiotic potential) revealed that 4 bacterial strains were acid tolerance, Strain 2 was the most acid resistance of all isolates, survived over a period of 4 h at pH 3 (Survival rate was 68.22%), 3 strains were bile salt resistance after 4 hours that the Survival rate was more than 50%., only 2 strains from the previous strains had BSH activity and antioxidant activity. Therefore, these bacterial strains had the ability to survive conditions mimic those present in gastrointestinal tract and had probiotic potential. These strains isolated from yoghurt and Rayeb Almaraei. The result of comparison between companies indicates that the best company which use starter cultures with probiotic potential was Almaraei.
VL  - 10
IS  - 3
ER  -

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Yomna Ali Moustafa Marzok Elkhateeb

Department of Microbial Chemistry, Biotechnology Research Institute, National Research Centre, Giza, Egypt

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Yomna Ali Moustafa Marzok Elkhateeb. (2022). Biotechnological Potential of Lactic Acid Bacterial Strains Isolated from Fermented Milk: Antioxidant, Antimicrobial, Bile Salt Hydrogenase Activity, and Probiotic Potential. International Journal of Biomedical Science and Engineering, 10(3), 78-85. https://doi.org/10.11648/j.ijbse.20221003.13

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ACS Style

Yomna Ali Moustafa Marzok Elkhateeb. Biotechnological Potential of Lactic Acid Bacterial Strains Isolated from Fermented Milk: Antioxidant, Antimicrobial, Bile Salt Hydrogenase Activity, and Probiotic Potential. Int. J. Biomed. Sci. Eng. 2022, 10(3), 78-85. doi: 10.11648/j.ijbse.20221003.13

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AMA Style

Yomna Ali Moustafa Marzok Elkhateeb. Biotechnological Potential of Lactic Acid Bacterial Strains Isolated from Fermented Milk: Antioxidant, Antimicrobial, Bile Salt Hydrogenase Activity, and Probiotic Potential. Int J Biomed Sci Eng. 2022;10(3):78-85. doi: 10.11648/j.ijbse.20221003.13

Copy | Download

@article{10.11648/j.ijbse.20221003.13,
  author = {Yomna Ali Moustafa Marzok Elkhateeb},
  title = {Biotechnological Potential of Lactic Acid Bacterial Strains Isolated from Fermented Milk: Antioxidant, Antimicrobial, Bile Salt Hydrogenase Activity, and Probiotic Potential},
  journal = {International Journal of Biomedical Science and Engineering},
  volume = {10},
  number = {3},
  pages = {78-85},
  doi = {10.11648/j.ijbse.20221003.13},
  url = {https://doi.org/10.11648/j.ijbse.20221003.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijbse.20221003.13},
  abstract = {Friendly intestinal bacteria exert an important role in improving resistance to disease; but increased stress or consumption of antibiotic medications can lead to disturbance in balance of microflora. Probiotics used to return the balance between friendly bacteria and pathogenic bacteria in the gastrointestinal tract. Yogurt as a source of Lactic acid bacteria (LAB) or LAB mainly lactobacilli as probiotics have several therapeutic functions when administered as live microorganisms in adequate amounts. LAB strains have good potential for application in functional foods due to their Antioxidant activity. Antioxidants are necessary for preventing diseases induced by free radicals and called effective free radical scavengers. Aim of this study was to isolate strains from yoghurt and rayeb to evaluate their biotechnological potential including antimicrobial activity, antioxidant activity, bile salt hydrolase activity and probiotic potential. Statistical analyses were performed using SPSS at P < 0.05. A total of 50 bacterial strains were isolated from yoghurt and rayeb of 5 different companies (Almaraei, Nada, Nadec, Alsafi and Activia) and used to examine their probiotic properties, antioxidant activity, bile salt dehydrogenase activity and antimicrobial activity. Based on morphological characters, 20 isolates were designated as being catalase negative, and rod-shaped while only nine isolates showed positive reaction with both gram stain and lactic acid production. Accordingly, representative isolates (nine isolates) were considered as presumptive Lactobacillus species. Assessment of Survival in the Gastrointestinal Tract (probiotic potential) revealed that 4 bacterial strains were acid tolerance, Strain 2 was the most acid resistance of all isolates, survived over a period of 4 h at pH 3 (Survival rate was 68.22%), 3 strains were bile salt resistance after 4 hours that the Survival rate was more than 50%., only 2 strains from the previous strains had BSH activity and antioxidant activity. Therefore, these bacterial strains had the ability to survive conditions mimic those present in gastrointestinal tract and had probiotic potential. These strains isolated from yoghurt and Rayeb Almaraei. The result of comparison between companies indicates that the best company which use starter cultures with probiotic potential was Almaraei.},
 year = {2022}
}

Copy | Download

TY  - JOUR
T1  - Biotechnological Potential of Lactic Acid Bacterial Strains Isolated from Fermented Milk: Antioxidant, Antimicrobial, Bile Salt Hydrogenase Activity, and Probiotic Potential
AU  - Yomna Ali Moustafa Marzok Elkhateeb
Y1  - 2022/10/11
PY  - 2022
N1  - https://doi.org/10.11648/j.ijbse.20221003.13
DO  - 10.11648/j.ijbse.20221003.13
T2  - International Journal of Biomedical Science and Engineering
JF  - International Journal of Biomedical Science and Engineering
JO  - International Journal of Biomedical Science and Engineering
SP  - 78
EP  - 85
PB  - Science Publishing Group
SN  - 2376-7235
UR  - https://doi.org/10.11648/j.ijbse.20221003.13
AB  - Friendly intestinal bacteria exert an important role in improving resistance to disease; but increased stress or consumption of antibiotic medications can lead to disturbance in balance of microflora. Probiotics used to return the balance between friendly bacteria and pathogenic bacteria in the gastrointestinal tract. Yogurt as a source of Lactic acid bacteria (LAB) or LAB mainly lactobacilli as probiotics have several therapeutic functions when administered as live microorganisms in adequate amounts. LAB strains have good potential for application in functional foods due to their Antioxidant activity. Antioxidants are necessary for preventing diseases induced by free radicals and called effective free radical scavengers. Aim of this study was to isolate strains from yoghurt and rayeb to evaluate their biotechnological potential including antimicrobial activity, antioxidant activity, bile salt hydrolase activity and probiotic potential. Statistical analyses were performed using SPSS at P < 0.05. A total of 50 bacterial strains were isolated from yoghurt and rayeb of 5 different companies (Almaraei, Nada, Nadec, Alsafi and Activia) and used to examine their probiotic properties, antioxidant activity, bile salt dehydrogenase activity and antimicrobial activity. Based on morphological characters, 20 isolates were designated as being catalase negative, and rod-shaped while only nine isolates showed positive reaction with both gram stain and lactic acid production. Accordingly, representative isolates (nine isolates) were considered as presumptive Lactobacillus species. Assessment of Survival in the Gastrointestinal Tract (probiotic potential) revealed that 4 bacterial strains were acid tolerance, Strain 2 was the most acid resistance of all isolates, survived over a period of 4 h at pH 3 (Survival rate was 68.22%), 3 strains were bile salt resistance after 4 hours that the Survival rate was more than 50%., only 2 strains from the previous strains had BSH activity and antioxidant activity. Therefore, these bacterial strains had the ability to survive conditions mimic those present in gastrointestinal tract and had probiotic potential. These strains isolated from yoghurt and Rayeb Almaraei. The result of comparison between companies indicates that the best company which use starter cultures with probiotic potential was Almaraei.
VL  - 10
IS  - 3
ER  -

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