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Probiotic characteristics of exopolysaccharides-producing Lactobacillus isolated from some traditional Malaysian fermented foods

This study aims to evaluate the probiotic properties of Lactobacillus strains producing exopolysaccharides (EPS) isolated from different Malaysian fermented foods. Thirty lactobacilli species were isolated, and six of these (TAP1, PIC7, BU11, BU14, TAP16, and TEMP9) were shown to exhibit probiotic c...

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Main Authors: Suliman, Eilaf Suliman Khalil, Abd Manap, Mohd Yazid, Mustafa, Shuhaimi, Amid, Mehrnoush, Aljoubori, Ahmed, Alhelli, Amaal Mohammed
Format: Article
Language:English
Published: Taylor & Francis 2018
Online Access:http://psasir.upm.edu.my/id/eprint/73643/1/Probiotic%20characteristics%20of%20exopolysaccharides-producing%20Lactobacillus%20isolated%20from%20some%20traditional%20Malaysian%20fermented%20foods.pdf
http://psasir.upm.edu.my/id/eprint/73643/
https://www.tandfonline.com/doi/full/10.1080/19476337.2017.1401007
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spelling my.upm.eprints.736432020-05-10T15:53:28Z http://psasir.upm.edu.my/id/eprint/73643/ Probiotic characteristics of exopolysaccharides-producing Lactobacillus isolated from some traditional Malaysian fermented foods Suliman, Eilaf Suliman Khalil Abd Manap, Mohd Yazid Mustafa, Shuhaimi Amid, Mehrnoush Aljoubori, Ahmed Alhelli, Amaal Mohammed This study aims to evaluate the probiotic properties of Lactobacillus strains producing exopolysaccharides (EPS) isolated from different Malaysian fermented foods. Thirty lactobacilli species were isolated, and six of these (TAP1, PIC7, BU11, BU14, TAP16, and TEMP9) were shown to exhibit probiotic characteristics with the potential to produce EPS. The isolates were evaluated for their tolerance to low pH, bile salts, antimicrobial potential, and cell surface properties. The strains were identified using API50CHL and 16S rRNA gene sequences as Lactobacillus belonged to the species fermentum and plantarum. The Lactobacillus strains exhibited high survivability tolerance to low pH and bile salts (above 90%). All strains exhibited auto-aggregation (33.63–59.63%), co-aggregation (24.37–41.9%), and hydrophobicity (16–65.77%) ability. The strains displayed no transferrable antibiotics and antagonistic activity against pathogenic bacteria. Therefore, it indicates that Lactobacillus strains could act as promising probiotic candidates. Taylor & Francis 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/73643/1/Probiotic%20characteristics%20of%20exopolysaccharides-producing%20Lactobacillus%20isolated%20from%20some%20traditional%20Malaysian%20fermented%20foods.pdf Suliman, Eilaf Suliman Khalil and Abd Manap, Mohd Yazid and Mustafa, Shuhaimi and Amid, Mehrnoush and Aljoubori, Ahmed and Alhelli, Amaal Mohammed (2018) Probiotic characteristics of exopolysaccharides-producing Lactobacillus isolated from some traditional Malaysian fermented foods. CyTA - Journal of Food, 16 (1). 287 - 298. ISSN 1947-6337; ESSN: 1947-6345 https://www.tandfonline.com/doi/full/10.1080/19476337.2017.1401007 10.1080/19476337.2017.1401007
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description This study aims to evaluate the probiotic properties of Lactobacillus strains producing exopolysaccharides (EPS) isolated from different Malaysian fermented foods. Thirty lactobacilli species were isolated, and six of these (TAP1, PIC7, BU11, BU14, TAP16, and TEMP9) were shown to exhibit probiotic characteristics with the potential to produce EPS. The isolates were evaluated for their tolerance to low pH, bile salts, antimicrobial potential, and cell surface properties. The strains were identified using API50CHL and 16S rRNA gene sequences as Lactobacillus belonged to the species fermentum and plantarum. The Lactobacillus strains exhibited high survivability tolerance to low pH and bile salts (above 90%). All strains exhibited auto-aggregation (33.63–59.63%), co-aggregation (24.37–41.9%), and hydrophobicity (16–65.77%) ability. The strains displayed no transferrable antibiotics and antagonistic activity against pathogenic bacteria. Therefore, it indicates that Lactobacillus strains could act as promising probiotic candidates.
format Article
author Suliman, Eilaf Suliman Khalil
Abd Manap, Mohd Yazid
Mustafa, Shuhaimi
Amid, Mehrnoush
Aljoubori, Ahmed
Alhelli, Amaal Mohammed
spellingShingle Suliman, Eilaf Suliman Khalil
Abd Manap, Mohd Yazid
Mustafa, Shuhaimi
Amid, Mehrnoush
Aljoubori, Ahmed
Alhelli, Amaal Mohammed
Probiotic characteristics of exopolysaccharides-producing Lactobacillus isolated from some traditional Malaysian fermented foods
author_facet Suliman, Eilaf Suliman Khalil
Abd Manap, Mohd Yazid
Mustafa, Shuhaimi
Amid, Mehrnoush
Aljoubori, Ahmed
Alhelli, Amaal Mohammed
author_sort Suliman, Eilaf Suliman Khalil
title Probiotic characteristics of exopolysaccharides-producing Lactobacillus isolated from some traditional Malaysian fermented foods
title_short Probiotic characteristics of exopolysaccharides-producing Lactobacillus isolated from some traditional Malaysian fermented foods
title_full Probiotic characteristics of exopolysaccharides-producing Lactobacillus isolated from some traditional Malaysian fermented foods
title_fullStr Probiotic characteristics of exopolysaccharides-producing Lactobacillus isolated from some traditional Malaysian fermented foods
title_full_unstemmed Probiotic characteristics of exopolysaccharides-producing Lactobacillus isolated from some traditional Malaysian fermented foods
title_sort probiotic characteristics of exopolysaccharides-producing lactobacillus isolated from some traditional malaysian fermented foods
publisher Taylor & Francis
publishDate 2018
url http://psasir.upm.edu.my/id/eprint/73643/1/Probiotic%20characteristics%20of%20exopolysaccharides-producing%20Lactobacillus%20isolated%20from%20some%20traditional%20Malaysian%20fermented%20foods.pdf
http://psasir.upm.edu.my/id/eprint/73643/
https://www.tandfonline.com/doi/full/10.1080/19476337.2017.1401007
_version_ 1669008824344772608
score 13.211869

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