Evaluation of probiotic and antifungal properties of the predominant LAB isolated from oat sourdough
Subject Areas :
Food Science and Technology
Fahimeh
Hajinia
1
(M.Sc. student of Food Biotechnology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran)
A.
Sadeghi
2
(Associate professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources)
A.
Sadeghi Mahoonak
3
(professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gonrgan, Iran)
M.
Khomeiri
4
(professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gonrgan, Iran)
Y.
Maghsoudlou
5
(Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gonrgan, Iran)
A.
Moayedi
6
(Assistant professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gonrgan, Iran)
Received: 2019-12-08
Accepted : 2020-01-30
Published : 2020-03-20
Keywords:
antifungal effect,
Probiotic properties,
Oat sourdough,
Predominant LAB isolates,
Abstract :
Evaluation of probiotic and antifungal properties of the lactic acid bacteria (LAB) isolated from different sourdoughs is so important to prepare microbial cultures for fermentation industries. In the present study, a predominant LAB was isolated from oat sourdough through the back-slopping process, and then it was identified using PCR. Subsequently, probiotic properties of the LAB isolate (including resistance to acid and bile, antibacterial effect, auto and co-aggregations capabilities, antibiotic susceptibility and hemolytic activity), as well as its antifungal activity against Aspergillus niger were studied. Sequencing results of the PCR products led to the identification of Pediococcus pentosaceus as predominant LAB isolated from oat sourdough. The survival rate of the LAB isolates after continuous acid and bile treatment was 59.80% in comparison with the control. The antibacterial effect of the LAB on Bacillus cereus was also significantly (p < /em><0.05) higher than the other studied food-borne pathogenic agents. Crude cell-free supernatant (CFS) of the LAB completely inhibited the growth of B. cereus, but reduced the growth of Salmonella enterica by 65.68%. Meanwhile, naturalized CFS of the LAB had no inhibitory effect on these bacteria. Furthermore, the LAB isolates had a proper co-aggregation with Escherichia coli, and showed resistance towards streptomycin, ciprofloxacin, nalidixic acid and vancomycin antibiotics. The LAB isolates had no hemolytic activity, and its antifungal effect on A. niger was also approved. Accordingly, P. pentosaceus isolate has proper potential to use as probiotic or preservative microbial culture in fermentation industries.
References:
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· Savjani, J.K., Gajjar, A.K. and Savjani, K.T. (2009). Mechanisms of resistance: useful tool to design antibacterial agents for drug-resistant bacteria. Mini Reviews in Medicinal Chemistry, 9(2): 194-205.
· Servin, A.L. (2004). Antagonistic activities of lactobacilli and bifidobacteria against microbial pathogens. FEMS Microbiology Reviews, 28(4): 405-440.
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· Vogelmann, S.A., Seitter, M., Singer, U., Brandt, M.J. and Hertel, C. (2009). Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters. International Journal of Food Microbiology, 130(3): 205-212.
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· AACC (2010). Protein 46-10, fat 30-10 and ash 08-01 methods. In. St. Paul, MN, USA: American association of cereal chemists (AACC) international.
· Abnous, K., Brooks, S.P., Kwan, J., Matias, F., Green-Johnson, J., Selinger, L.B., et al., (2009). Diets enriched in oat bran or wheat bran temporally and differentially alter the composition of the fecal community of rats. The Journal of Nutrition, 139(11): 2024-2031.
· Abushelaibi, A., Al-Mahadin, S., El-Tarabily, K., Shah, N.P. and Ayyash, M. (2017). Characterization of potential probiotic lactic acid bacteria isolated from camel milk. LWT-Food Science and Technology, 79: 316-325.
· Andrabi, S.T., Bhat, B., Gupta, M. and Bajaj, B.K. (2016). Phytase-producing potential and other functional attributes of lactic acid bacteria isolates for prospective probiotic applications. Probiotics and Antimicrobial Proteins, 8(3): 121-129.
· Angmo, K., Kumari, A. and Bhalla, T.C. (2016). Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh. LWT-Food Science and Technology, 66: 428-435.
· Banu, I., Vasilean, I. and Aprodu, I. (2011). Effect of select parameters of the sourdough rye fermentation on the activity of some mixed starter cultures. Food Biotechnology, 25(4): 275-291.
· Capozzi, V., Russo, P., Dueñas, M.T., López, P. and Spano, G. (2012). Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products. Applied Microbiology and Biotechnology, 96(6): 1383-1394.
· Chalas, R., Janczarek, M., Bachanek, T., Mazur, E., Cieszko-Buk, M. and Szymanska, J. (2016). Characteristics of oral probiotics–a review. Current Issues in Pharmacy and Medical Sciences, 29(1): 8-10.
· Cizeikiene, D., Juodeikiene, G., Paskevicius, A. and Bartkiene, E. (2013). Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread. Food Control, 31(2): 539-545.
· Collado, M.C., Meriluoto, J. and Salminen, S. (2008). Adhesion and aggregation properties of probiotic and pathogen strains. European Food Research and Technology, 226(5): 1065-1073.
· De Vuyst, L. and Neysens, P. (2005). The sourdough microflora: biodiversity and metabolic interactions. Trends in Food Science and Technology, 16(1-3): 43-56.
· Demirbaş, F., İspirli, H., Kurnaz, A.A., Yilmaz, M.T. and Dertli, E. (2017). Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs. LWT-Food Science and Technology, 79: 361-366.
· Divya, J.B., Varsha, K.K. and Nampoothiri, K.M. (2012). Newly isolated lactic acid bacteria with probiotic features for potential application in food industry. Applied Biochemistry and Biotechnology, 167(5): 1314-1324.
· Ebrahimi, M., Sadeghi, A., Sadeghi, B. (2017). Phylogenetic relationship and probiotic properties of dominant lactic acid bacteria isolated from whole barley sourdough. Journal of Food Microbiology, 4: 57-70. [In Persian]
·Ehsanbakhsh, M., Raeisi, M., Ebrahimi, M., Kashaninejad, M. (2018). Evaluation of antibacterial and probiotic properties of Lactobacillus paraplantarum and Pediococcus isolated from wheat bran and rice bran sourdoughs. Journal of Food Microbiology, 5(1): 9-25. [In Persian]
· Gupta, R. and Srivastava, S. (2014). Antifungal effect of antimicrobial peptides (AMPs LR14) derived from Lactobacillus plantarum strain LR/14 and their applications in prevention of grain spoilage. Food Microbiology, 42: 1-7.
· Hammes, W.P., Brandt, M.J., Francis, K.L., Rosenheim, J., Seitter, M.F. and Vogelmann, S.A. (2005). Microbial ecology of cereal fermentations. Trends in Food Science and Technology, 16(1-3): 4-11.
· Heller, K.J. (2001). Probiotic bacteria in fermented foods: product characteristics and starter organisms. The American Journal of Clinical Nutrition, 73(2): 374-379.
· Hüttner, E.K., Dal Bello, F. and Arendt, E.K. (2010). Identification of lactic acid bacteria isolated from oat sourdoughs and investigation into their potential for the improvement of oat bread quality. European Food Research and Technology, 230(6): 849-857.
· Janković, T., Frece, J., Abram, M. and Gobin, I. (2012). Aggregation ability of potential probiotic Lactobacillus plantarum strains. International Journal of Sanitary Engineering Research, 6: 19-24.
· Kumar Bajaj, B., Claes, I.J. and Lebeer, S. (2015). Functional mechanisms of probiotics. Journal of Microbiology, Biotechnology and Food Sciences, 4(4): 321-327.
· Lowy, F.D. (2003). Antimicrobial resistance: the example of Staphylococcus aureus. The Journal of Clinical Investigation, 111(9): 1265-1273.
· Luana, N., Rossana, C., Curiel, J.A., Kaisa, P., Marco, G. and Rizzello, C.G. (2014). Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria. International Journal of Food Microbiology, 185: 17-26.
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· Manini, F., Casiraghi, M.C., Poutanen, K., Brasca, M., Erba, D. and Plumed-Ferrer, C. (2016). Characterization of lactic acid bacteria isolated from wheat bran sourdough. LWT-Food Science and Technology, 66: 275-283.
· Montville, T.J. and Matthews, K.R. (2013). Physiology, growth, and inhibition of microbes in foods. In Food Microbiology: American Society of Microbiology 3-18.
· Reller, L.B., Weinstein, M., Jorgensen, J.H. and Ferraro, M.J. (2009). Antimicrobial susceptibility testing: a review of general principles and contemporary practices. Clinical Infectious Diseases, 49(11): 1749-1755.
· Rojo-Bezares, B., Sáenz, Y., Poeta, P., Zarazaga, M., Ruiz-Larrea, F. and Torres, C. (2006). Assessment of antibiotic susceptibility within lactic acid bacteria strains isolated from wine. International Journal of Food Microbiology, 111(3): 234-240.
· Rolim, F.R.L., dos Santos, K.M.O., de Barcelos, S.C., do Egito, A.S., Ribeiro, T.S., da Conceição, M.L., et al. (2015). Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese. LWT-Food Science and Technology, 63(2): 807-813.
· Saad, N., Delattre, C., Urdaci, M., Schmitter, J.M. and Bressollier, P. (2013). An overview of the last advances in probiotic and prebiotic field. LWT-Food Science and Technology, 50(1): 1-16.
· Saarela, M., Mogensen, G., Fonden, R., Mättö, J. and Mattila-Sandholm, T. (2000). Probiotic bacteria: safety, functional and technological properties. Journal of Biotechnology, 84(3): 197-215.
· Sakandar, H.A., Usman, K. and Imran, M. (2018). Isolation and characterization of gluten-degrading Enterococcus mundtii and Wickerhamomyces anomalus, potential probiotic strains from indigenously fermented sourdough (Khamir). LWT-Food Science and Technology, 91: 271-277.
· Savjani, J.K., Gajjar, A.K. and Savjani, K.T. (2009). Mechanisms of resistance: useful tool to design antibacterial agents for drug-resistant bacteria. Mini Reviews in Medicinal Chemistry, 9(2): 194-205.
· Servin, A.L. (2004). Antagonistic activities of lactobacilli and bifidobacteria against microbial pathogens. FEMS Microbiology Reviews, 28(4): 405-440.
· Şimşek, Ö., Çon, A.H. and Tulumogˇlu, Ş. (2006). Isolating lactic starter cultures with antimicrobial activity for sourdough processes. Food Control, 17(4): 263-270.
· Tareb, R., Bernardeau, M., Gueguen, M. and Vernoux, J.P. (2013). In vitro characterization of aggregation and adhesion properties of viable and heat-killed forms of two probiotic Lactobacillus strains and interaction with foodborne zoonotic bacteria, especially Campylobacter jejuni. Journal of Medical Microbiology, 62(4): 637-649.
· Vogelmann, S.A., Seitter, M., Singer, U., Brandt, M.J. and Hertel, C. (2009). Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters. International Journal of Food Microbiology, 130(3): 205-212.
· Zhang, Y., Zhang, L., Du, M., Yi, H., Guo, C., Tuo, Y., et al. (2011). Antimicrobial activity against Shigella sonnei and probiotic properties of wild lactobacilli from fermented food. Microbiological Research, 167(1): 27-31.
