Hostname: page-component-8448b6f56d-mp689 Total loading time: 0 Render date: 2024-04-20T02:33:47.869Z Has data issue: false hasContentIssue false
  • English
  • Français

Characterization of homofermentative lactobacilli isolated from kefir grains: potential use as probiotic

Published online by Cambridge University Press:  12 May 2008

Marina A Golowczyc ,
Maria J Gugliada ,
Axel Hollmann ,
Lucrecia Delfederico ,
Graciela L Garrote ,
Analía G Abraham ,
Liliana Semorile  and
Graciela De Antoni
Marina A Golowczyc
Affiliation:
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP, La Plata, Argentina
Maria J Gugliada
Affiliation:
Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, UNQ, Bernal, Argentina
Axel Hollmann
Affiliation:
Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, UNQ, Bernal, Argentina
Lucrecia Delfederico
Affiliation:
Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, UNQ, Bernal, Argentina
Graciela L Garrote*
Affiliation:
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP, La Plata, Argentina Cátedra de Microbiología, Facultad de Ciencias Exactas, UNLP, La Plata, Argentina
Analía G Abraham
Affiliation:
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP, La Plata, Argentina
Liliana Semorile
Affiliation:
Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, UNQ, Bernal, Argentina
Graciela De Antoni
Affiliation:
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP, La Plata, Argentina Cátedra de Microbiología, Facultad de Ciencias Exactas, UNLP, La Plata, Argentina
*
*For correspondence; e-mail: ggarrote@biol.unlp.edu.ar
Get access Rights & Permissions [Opens in a new window]

Abstract

Considering that several health promoting properties are associated with kefir consumption and a reliable probiotic product requires a complete identification of the bacterial species, the present work evaluates several proved markers of probiotic potential of eleven isolates of homofermentative lactobacilli isolated from kefir grains and molecular identification and genotypic diversity. Using restriction analysis of amplified ribosomal DNA (ARDRA) and analysis of the 16S–23S rRNA internal spacer region we confirmed that all homofermentative lactobacilli belong to the species Lactobacillus plantarum. RAPD-PCR analysis allowed the discrimination of lactobacilli in five clusters. All isolates exhibited high resistance to bile salt. High survival after one hour of exposure to pH 2·5 was observed in Lb. plantarum CIDCA 8313, 83210, 8327 and 8338. All isolates were hydrophilic and non autoaggregative. Isolate CIDCA 8337 showed the highest percentage of adhesion among strains. All tested lactobacilli had strong inhibitory power against Salmonella typhimurium and Escherichia coli. Seven out of eleven isolates showed inhibition against Sal. enterica and five isolates were effective against Sal. gallinarum. Only CIDCA 8323 and CIDCA 8327 were able to inhibit Sal. sonnei. We did not find any correlation between the five clusters based on RAPD-PCR and the probiotic properties, suggesting that these isolates have unique characteristics.

Keywords

kefirLactobacillus plantarumprobiotic properties
Type
Research Article
Information
Journal of Dairy Research , Volume 75 , Issue 2 , May 2008 , pp. 211 - 217
Copyright
Copyright © Proprietors of Journal of Dairy Research 2008

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Bosch, A, Golowczyc, MA, Abraham, AG, Garrote, GL, De Antoni, GL & Yantorno, O 2006 Rapid discrimination of lactobacilli isolated from kefir grains by FT-IR spectroscopy. International Journal of Food Microbiology 111 280–287CrossRefGoogle ScholarPubMed
Cesena, C, Morelli, L, Alander, M, Siljander, T, Tuomola, E, Salminen, S, Mattila-Sandholm, T & Von Wright, A 2001 Lactobacillus crispatus and its nonaggregating mutant in human colonization trials. Journal of Dairy Science 84 1001–1010CrossRefGoogle ScholarPubMed
Cocconcelli, PS, Parisi, MG, Senini, L & Bottazzi, V 1997 Use of RAPD and 16S rDNA sequencing for the study of Lactobacillus population dynamics in natural whey culture. Letters in Applied Microbiology 25 1–8CrossRefGoogle Scholar
Çon, AH & Gökalp, HY 2000 Production of bacteriocin-like metabolites by lactic acid cultures isolated from sucuk samples. Meat Science 55 89–96CrossRefGoogle ScholarPubMed
De Angelis, M, Corsetti, A, Tosti, N, Ross, J, Corbo, MR & Gobbetti, M 2001 Characterization of Non-Starter Lactic Acid Bacteria from Italian Ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses. Applied and Environmental Microbiology 67 2011–2020CrossRefGoogle ScholarPubMed
Delfederico, L, Hollmann, A, Martínez, M, Iglesias, NG, De Antoni, G & Semorile, L 2006 Molecular identification and typing of lactobacilli isolated from kefir grains. Journal of Dairy Research 73 20–27CrossRefGoogle ScholarPubMed
de Vriesa, MC, Vaughanb, EE, Kleerebezema, M & de Vosa, WM 2006 Lactobacillus plantarum: survival, functional and potential probiotic properties in the human intestinal tract. International Dairy Journal 16 1018–1028CrossRefGoogle Scholar
Farnwoth, ER 2005 Kefir – a complex probiotic Food Science and Technology. Bulletin: Functional food 2 1–17Google Scholar
Fernández, M, Boris, S & Barbes, C 2003 Probiotic properties of human lactobacilli strains to be used in the gastrointestinal tract. Journal of Applied Microbiology 94 449–455CrossRefGoogle ScholarPubMed
Fortina, MG, Ricci, G, Acquati, A, Zeppa, G, Gandini, A & Manachini, PL 2003 Genetic characterization of some lactic acid bacteria occurring in an artisanal protected denomination origin (PDO) Italian cheese, the Toma piemontese. Food Microbiology 20 397–404CrossRefGoogle Scholar
Garrote, GL, Abraham, AG & De Antoni, GL 2000 Inhibitory power of kefir: The role of organic acids. Journal of Food Protection 63 364–369CrossRefGoogle ScholarPubMed
Garrote, GL, Abraham, AG & De Antoni, GL 2001 Chemical and microbiological characterisation of kefir grains. Journal of Dairy Research 68 639–652CrossRefGoogle ScholarPubMed
Gusils, C, Pérez Chaia, A, González, S & Oliver, G 1999 Lactobacilli isolated from chicken intestine: potencial use as probiotics. Journal of Food Protection 62 252–256CrossRefGoogle Scholar
Kociubinski, G, Pérez, P & De Antoni, G 1999 Screening of bile resistance and bile precipitation in lactic acid bacteria and bifidobacteria. Journal of Food Protection 62 905–912CrossRefGoogle ScholarPubMed
Kos, B, Šušković, J, Vuković, S, Šimpraga, M, Frece, J & Matošić, S 2003 Adhesion and aggregation ability of probiotic strain Lactobacillus acidophilus M92. Journal of Applied Microbiology 94 981–987CrossRefGoogle ScholarPubMed
Kostinek, M, Specht, I, Edward, VA, Schillinger, U, Hertel, C, Holzapfel, WH & Franz, CMAP 2005 Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food. Systematic Applied Microbiology 28 527–540CrossRefGoogle Scholar
Kullen, MJ, Sanozky-Dawes, RB, Crowell, DC & Klaenhammer, TR 2000 Use of the DNA sequence of variable regions of the 16S rRNA gene for rapid and accurate identification of bacteria in the Lactobacillus acidophilus complex. Journal of Applied Microbiology 89 511–516CrossRefGoogle ScholarPubMed
Leblond-Bourget, N, Philippe, H, Mangin, I & Decaris, B 1996 16S rRNA and 16S to 23S internal transcribed spacer sequence analyses reveal inter- and intraspecific Bifidobacterium phylogeny. International Journal of Systematic Bacteriology 46 102–111CrossRefGoogle ScholarPubMed
Lopitz-Otsoa, F, Rementeria, A, Elguezabal, N & Garaizar, J 2006 Kefir: A symbiotic yeasts-bacteria community with alleged healthy capabilities. Revista Iberoamericana de Micologia 23 67–74CrossRefGoogle ScholarPubMed
Minnaard, J, Delfederico, L, Vasseur, V, Hollmann, A, Rolny, I, Semorile, L & Perez, PF 2007 Virulence of Bacillus cereus: a multivariate analysis. International Journal of Food Microbiology 116 197–206CrossRefGoogle ScholarPubMed
Nour, M 1998 16S–23S and 23S–5S intergenic spacer regions of lactobacilli: nucleotide sequence, secondary structure and comparative analysis. Research in Microbiology 149 433–448CrossRefGoogle ScholarPubMed
Obadina, AO, Oyewole, OB, Sanni, LO & Tomlins, KI 2006 Bio-preservative activities of Lactobacillus plantarum strains in fermenting Casssava ‘fufu’. African Journal of Biotechnology 5 620–623Google Scholar
Ouwehand, AC, Kirjavainen, PV, Grönlund, MM, Isolauri, E & Salminen, SJ 1999 Adhesion of probiotic micro-organisms to intestinal mucus. International Dairy Journal 9 623–630CrossRefGoogle Scholar
Parvez, S, Malik, KA, Ah Kang, S & Kim, HY 2006 Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology 100 1171–1185CrossRefGoogle ScholarPubMed
Pérez, PF, Minnaard, Y, Disalvo, EA & De Antoni, GL 1998 Surface properties of bifidobacterial strains of human origin. Applied and Environmental Microbiology 64 21–26CrossRefGoogle ScholarPubMed
Rossellò-Mora, R & Amann, R 2001 The species concept for prokayotes. FEMS Microbiology Reviews 25 39–67CrossRefGoogle Scholar
Servin, AL & Coconnier, MH 2003 Adhesion of probiotic strains to the intestinal mucosa and interaction with pathogens. Bailliere's Best Practice and Research Clinical Gastroenterology 17 741–754CrossRefGoogle Scholar
Servin, AL 2004 Antagonistic activities of lactobacilli and bifidobacteria against microbial pathogens. FEMS Microbiology Reviews 28 405–440CrossRefGoogle ScholarPubMed
Seseña, S, Sanchez, I & Palop, L 2004 Genetic diversity (RAPD-PCR) of lactobacilli isolated from “Almagro” eggplant fermentations from two seasons. FEMS Microbiology Letters 238 159–165CrossRefGoogle ScholarPubMed
Schillinger, U, Guigas, C & Holzapfel, WH 2005 In vitro adherence and other properties of lactobacilli used in probiotic yoghurt-like products. International Dairy Journal 15 1289–1297CrossRefGoogle Scholar
Šušković, J, Kos, B, Matošc, S & Marić, V 1997 Probiotic properties of Lactobacillus plantarum L4. Food Technology and Biotechnology 35 107–112Google Scholar
Tannok, GW 1999 A fresh look at the intestinal microflora. In Probiotics: A Critical Review, pp. 5–14 (Ed. Tannok, GW). Wymondham, England: Horizon Scientific PressGoogle Scholar
Thoreux, K & Schmucker, DL 2001 Kefir milk enhances intestinal immunity in young but not old rats. Journal of Nutrition 131 807–812CrossRefGoogle Scholar
Toksoy, A, Beyatli, Y & Aslim, B 1999 Studding metabolic and antimicrobial activities of some L. plantarum strains isolated from Sausages Turkish. Journal of Veterinary and Animal Sciences 23 533–540Google Scholar
Tsai, CC, Hsih, HY, Chiu, HH, Lai, YY, Liu, JH, Yu, B & Tsen, HY 2005 Antagonistic activity against Salmonella infection in vitro and in vivo for two Lactobacillus strains from swine and poultry. International Journal of Food Microbiology 102 185–194CrossRefGoogle ScholarPubMed
Vásquez, A, Jakobsson, T, Ahrne, S, Forsum, U & Molin, G 2002 Vaginal Lactobacillus Flora of Healthy Swedish Women. Journal of Clinical Microbiology 40 2746–2749CrossRefGoogle ScholarPubMed
Vinderola, CG, Duarte, J, Thangavel, D, Perdigón, G, Farnworth, E & Matar, C 2005 Immunomodulating capacity of kefir. Journal of Dairy Research 72 195–202CrossRefGoogle ScholarPubMed
Witthuhn, RC, Schoeman, T & Britz, TJ 2004 Isolation and characterization of the microbial population of different South African kefir grains. International Journal of Dairy Technology 57 53–60CrossRefGoogle Scholar