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... Bacterial strain K. gibsonii was isolated from the paneer in local dairy of Navi Mumbai, Maharashtra, India. This strain was grown in De Mann Rogosa sharp medium (Hi Media, Mumbai, India) followed by serial dilution and incubate at 37℃ with constant agitation (Prawan. K et al 2017). The bacterial strain K. gibsonii was identified by physiological and biochemical features. Further, Using the specific primers PSL forward (5'-AGGATTAGATACCCTGGTAGTCCA-3') and primer XB4 Reverse (5'-GTGTGTACAAGGCCCGGGAAC -3') the 16S rRNA gene sequence was amplified. Initial denaturation at 95°C for 5 minutes, followed by 30 cycles of ...
Kurthia is a bacterial genus from the Planococcaceae family and it is more closely related to members of Lactobacillus, Bacillus, Staphylococcus, and Streptococcus. These bacteria are usually found in meat, meat products, milk products, and produce antimicrobial peptides. Antibacterial activity of these peptides has not been reported against intestinal pathogens. This study shows the isolation and identification of Kurthia gibsonii from Paneer and study its antibacterial activity against intestinal pathogens. Kurthia gibsonii was isolated on De Mann Rogosa sharp agar for identification. Morphologically it is a Gram positive, non-motile, non-spore forming, and Rod-shaped bacteria. Probiotics characteristics of K. gibsonii was studied by Acid tolerance, Thermotolerance, Salt tolerance, and Proteolytic activity test. The optimal temperature for growth were 37℃, 45℃, and pH 7.0 respectively. It grew in the presence of 2%, 4%, and 6% NaCl. The organism was identified and confirmed by 16 S RNA sequencing. It was tested for production of Antibacterial peptide by Well Diffusion Assay. The Antibacterial peptide was isolated from Kurthia gibsonii by well plate assay and its extraction, purification was done by ammonium precipitation, Dialysis method, and Reverse phase High performance liquid chromatography method.
... All the samples were transferred to the Probiotic Laboratory in the National Institute for Genomics and Advanced Biotechnology (NIGAB) NARC and were stored at 4 • C. Furthermore, samples were serially diluted and 100 µL of a 100-10-5 serial dilution was poured on MRS agar plates and incubated at 37 • C for 48 h. Colonies were randomly selected and purified on MRS agar by repeated streaking about 4-5 times [4,20,21]. Purified cultures were stored in 30% glycerol at −80 • C. The preliminary identification of isolates included the study of cell morphology, Gram staining, as well as oxidase and catalase testing [22]. ...
The present study was based on bacterial isolation with probiotic potential from artisanal
fermented pickles. A total of 36 bacterial strains were isolated from 50 different artisanal fermented pickle samples. Nine isolates with promising probiotic potential (PCR99, PCR100, PCR118, PCR119, PCR121, PCR125, PCR137, PCR140 and PCR141) were selected. The strains showed varied protease, amylase, lipase and cellulase patterns. The isolated strains displayed varied responses towards various antibiotic classes, i.e., PCR140 showed resistance to penicillin G, polymyxin B, Metronidazole and Streptomycin. PCR140 showed highest resistance to bile salt concentrations (0.3% and 0.5%)
and acidic conditions (pH 3 and pH 4) when exposed to mimicked gastrointestinal conditions. The cell viability against enzymes produced in stomach and intestines showed different patterns as pepsin was in the range of 94.32–91.22%, pancreatic resistance 97.32–93.11% and lysozyme resistance was detected at 99.12–92.55%. Furthermore, the auto-aggregation capability of isolated strains was in the range of 46.11–33.33% and cell surface hydrophobicity was in the range of 36.55–31.33%.
PCR 140 showed maximum antioxidant activity in lyophilized cells as well as probiotic potential. A phylogenetic analysis based on 16S rRNA gene sequencing confirmed that PCR140 (NMCC91) with higher in vitro probiotic and antioxidant potential belongs to the genus Lactobacillus with 97% similarity with Lacticaseibacillus paracasei. This work demonstrated that the isolate PCR 140 (NMCC91) is suitable for use in food and medical industries
... The decreasing pattern of resistance among the isolates is methicillin > ampicillin > vancomycin > erythromycin > ciprofloxacin > gentamycin. Koppula and Bhukya [16] observed that LAB isolates were resistant to ampicillin and vancomycin which was in agreement with results obtained in this work; however, they observed isolates were also resistant to gentamycin which is at variance from observation in the present work. This may be due to presence of specific enzyme in the isolates which can cause antibiotics resistance. ...
Aims: The study aims to isolate, evaluate bile tolerance and antibiogram studies of potential probiotics (Lactobacillus spp) from locally fermented Food Products (Akamu, Aqua Rafa® Yoghurt, Ogiri, Okpeye) and Kunu at Beach Market, Nsukka. Study Design: A ten - fold serial dilution and spread plate method using De Man, Rogosa and Sharpe (MRS) medium was adopted for isolation of potential Probionts. Place and Duration of Study: Department of Pharmaceutical Microbiology and Biotechnology, Faculty of Pharmaceutical Sciences, University of Nigeria Nsukka, between March - September, 2018. Methodology: Only catalase negative and Gram positive isolates characteristic of lactobacilli were used. Bile tolerance test was performed by monitoring the bacterial growth at different Bile salt concentrations (0.2%, 0.3% and 2%). The antibiogram of the isolates was assessed using the Kirby-Bauer disc diffusion method against commercial antibiotic discs of ampicillin, vancomycin, gentamycin, ciprofloxacin, methicillin and erythromycin. Results: All the 18 screened isolates were tolerant to bile salt at 0.2 % and 0.3 % with inhibition of growth at 2 % bile concentration. All isolates were observed to be resistant to methicillin (100 %) but very sensitive to gentamycin (11%) and ciprofloxacin (22%) respectively. The isolates showed intermediate resistance to other antibiotics: vancomycin (33%), erythromycin (33%) and ampicillin (44%). The decreasing pattern of resistance was thus: methicillin > ampicillin > vancomycin and erythromycin > ciprofloxacin > gentamycin. Isolates from Yoghurt (66.67%) and Ogiri (53.33%) provided most of the resistant isolates. Methicillin would provide best antagonist potential as all the isolates exhibited very high level of resistance (100 %). Conclusion: These results suggest that all the eighteen potential Lactobacillus spp strain show potential for probiotic applications and the locally fermented food products are rich sources of probionts.
