Identification, Biochemical Characterization, and Safety Attributes of Locally Isolated <em>Lactobacillus fermentum</em> from <em>Bubalus bubalis</em> (buffalo) Milk as a Probiotic
The demand of functional foods is on the rise, and researchers are trying to develop nutritious dairy products by using well-characterized strains of bacteria. In this study, we identified locally isolated strains of <i>Lactobacillus fermentum</i> from <i>Bubalus bubalis</i>...
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MDPI AG
2022-04-01
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| Online Access: | https://www.mdpi.com/2076-2607/10/5/954 |
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| author | Sana Abid Arshad Farid Rameesha Abid Mujeeb Ur Rehman Walaa F. Alsanie Majid Alhomrani Abdulhakeem S. Alamri Syed Mohammed Basheeruddin Asdaq Daniel Ingo Hefft Saddam Saqib Muhammad Muzammal Sabrin Abdelrahman Morshedy Mashael W. Alruways Shakira Ghazanfar |
| author_facet | Sana Abid Arshad Farid Rameesha Abid Mujeeb Ur Rehman Walaa F. Alsanie Majid Alhomrani Abdulhakeem S. Alamri Syed Mohammed Basheeruddin Asdaq Daniel Ingo Hefft Saddam Saqib Muhammad Muzammal Sabrin Abdelrahman Morshedy Mashael W. Alruways Shakira Ghazanfar |
| author_sort | Sana Abid |
| collection | DOAJ |
| description | The demand of functional foods is on the rise, and researchers are trying to develop nutritious dairy products by using well-characterized strains of bacteria. In this study, we identified locally isolated strains of <i>Lactobacillus fermentum</i> from <i>Bubalus bubalis</i> (Nilli Ravi buffalo) milk and evaluated their potential as probiotics in food products like fermented milk. Fifteen <i>Lactobacillus</i> strains were initially isolated, and only four strains (NMCC-2, NMCC-14, NMCC-17, and NMCC-27) were examined for morphological and biochemical characterizations due to their ability of gas production in Durham tubes. Moreover, these strains were selected for further probiotic characterizations due to their extreme morphological resemblance with lactic acid bacteria for their antimicrobial activity, enzymatic potential, autoaggregation capability, hydrophobicity, and acid and bile tolerance. All selected isolates showed significant probiotic potential. However, NMCC-14 and NMCC-17 strains showed maximum probiotic potential. The isolates (NMCC-2, NMCC-14, NMCC-17, and NMCC-27) were identified as <i>Lactobacillus fermentum</i> utilizing 16S rRNA gene sequencing. The in vivo safety study of NMCC-14 (dose: 10<sup>10</sup> CFU/day/mice; 21 days, orally) showed no histological dysfunctions in a mouse model. Pathogenic bacterial enzymes reduced the beneficial bacterial load in the host gastrointestinal tract. These results suggest that the NMCC-14 strain is safe and can be potentially used as a probiotic. Moreover, fermented milk was prepared by using the NMCC-14 strain. The results revealed that NMCC-14 strain-based fermented milk had significantly (<i>p</i> < 0.05) higher protein content (4.4 ± 0.06), water-holding capacity (WHC), and dynamic viscosity as compared to non-fermented milk. The results suggest that L. <i>fermentum</i> NMCC-14 is safe and nontoxic; hence, it can be a beneficial supplement to be used for the development of dairy products to be subjected to further clinical testing. |
| first_indexed | 2024-03-10T03:23:11Z |
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| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-10T03:23:11Z |
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| spelling | doaj.art-79edd6be40094cd191e9fca321b1f1282023-11-23T12:15:33ZengMDPI AGMicroorganisms2076-26072022-04-0110595410.3390/microorganisms10050954Identification, Biochemical Characterization, and Safety Attributes of Locally Isolated <em>Lactobacillus fermentum</em> from <em>Bubalus bubalis</em> (buffalo) Milk as a ProbioticSana Abid0Arshad Farid1Rameesha Abid2Mujeeb Ur Rehman3Walaa F. Alsanie4Majid Alhomrani5Abdulhakeem S. Alamri6Syed Mohammed Basheeruddin Asdaq7Daniel Ingo Hefft8Saddam Saqib9Muhammad Muzammal10Sabrin Abdelrahman Morshedy11Mashael W. Alruways12Shakira Ghazanfar13Department of Biology, Faculty of Science & Technology, Virtual University, Lahore 54000, PakistanGomal Centre of Biochemistry and Biotechnology, Gomal University, D.I.Khan 29050, PakistanDepartment of Biotechnology, University of Sialkot, Sialkot 51310, PakistanDepartment of Pharmacy, Quaid-i-Azam University, Islamabad 45500, PakistanDepartment of Clinical Laboratory Sciences, The Faculty of Applied Medical Sciences, Taif University, Al Hawiyah 21944, Saudi ArabiaDepartment of Clinical Laboratory Sciences, The Faculty of Applied Medical Sciences, Taif University, Al Hawiyah 21944, Saudi ArabiaDepartment of Clinical Laboratory Sciences, The Faculty of Applied Medical Sciences, Taif University, Al Hawiyah 21944, Saudi ArabiaDepartment of Pharmacy Practice, College of Pharmacy, AlMaarefa University, Dariyah 13713, Saudi ArabiaReaseheath College, University Centre Reaseheath, Nantwich CW5 6DF, UKDepartment of Biotechnology, Mohi- ud-Din Islamic University, Nerian Sharif 12080, PakistanGomal Centre of Biochemistry and Biotechnology, Gomal University, D.I.Khan 29050, PakistanFish and Animal Production Department, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21526, EgyptDepartment of Clinical Laboratory Sciences, College of Applied Medical Sciences, Shaqra University, Shaqra 15273, Saudi ArabiaNational Institute of Genomics and Advanced Biotechnology (NIGAB), National Agricultural Research Centre, Park Road, Islamabad 45500, PakistanThe demand of functional foods is on the rise, and researchers are trying to develop nutritious dairy products by using well-characterized strains of bacteria. In this study, we identified locally isolated strains of <i>Lactobacillus fermentum</i> from <i>Bubalus bubalis</i> (Nilli Ravi buffalo) milk and evaluated their potential as probiotics in food products like fermented milk. Fifteen <i>Lactobacillus</i> strains were initially isolated, and only four strains (NMCC-2, NMCC-14, NMCC-17, and NMCC-27) were examined for morphological and biochemical characterizations due to their ability of gas production in Durham tubes. Moreover, these strains were selected for further probiotic characterizations due to their extreme morphological resemblance with lactic acid bacteria for their antimicrobial activity, enzymatic potential, autoaggregation capability, hydrophobicity, and acid and bile tolerance. All selected isolates showed significant probiotic potential. However, NMCC-14 and NMCC-17 strains showed maximum probiotic potential. The isolates (NMCC-2, NMCC-14, NMCC-17, and NMCC-27) were identified as <i>Lactobacillus fermentum</i> utilizing 16S rRNA gene sequencing. The in vivo safety study of NMCC-14 (dose: 10<sup>10</sup> CFU/day/mice; 21 days, orally) showed no histological dysfunctions in a mouse model. Pathogenic bacterial enzymes reduced the beneficial bacterial load in the host gastrointestinal tract. These results suggest that the NMCC-14 strain is safe and can be potentially used as a probiotic. Moreover, fermented milk was prepared by using the NMCC-14 strain. The results revealed that NMCC-14 strain-based fermented milk had significantly (<i>p</i> < 0.05) higher protein content (4.4 ± 0.06), water-holding capacity (WHC), and dynamic viscosity as compared to non-fermented milk. The results suggest that L. <i>fermentum</i> NMCC-14 is safe and nontoxic; hence, it can be a beneficial supplement to be used for the development of dairy products to be subjected to further clinical testing.https://www.mdpi.com/2076-2607/10/5/954fermented milkidentification<i>Lactobacillus fermentum</i>probioticssafety attributes |
| spellingShingle | Sana Abid Arshad Farid Rameesha Abid Mujeeb Ur Rehman Walaa F. Alsanie Majid Alhomrani Abdulhakeem S. Alamri Syed Mohammed Basheeruddin Asdaq Daniel Ingo Hefft Saddam Saqib Muhammad Muzammal Sabrin Abdelrahman Morshedy Mashael W. Alruways Shakira Ghazanfar Identification, Biochemical Characterization, and Safety Attributes of Locally Isolated <em>Lactobacillus fermentum</em> from <em>Bubalus bubalis</em> (buffalo) Milk as a Probiotic Microorganisms fermented milk identification <i>Lactobacillus fermentum</i> probiotics safety attributes |
| title | Identification, Biochemical Characterization, and Safety Attributes of Locally Isolated <em>Lactobacillus fermentum</em> from <em>Bubalus bubalis</em> (buffalo) Milk as a Probiotic |
| title_full | Identification, Biochemical Characterization, and Safety Attributes of Locally Isolated <em>Lactobacillus fermentum</em> from <em>Bubalus bubalis</em> (buffalo) Milk as a Probiotic |
| title_fullStr | Identification, Biochemical Characterization, and Safety Attributes of Locally Isolated <em>Lactobacillus fermentum</em> from <em>Bubalus bubalis</em> (buffalo) Milk as a Probiotic |
| title_full_unstemmed | Identification, Biochemical Characterization, and Safety Attributes of Locally Isolated <em>Lactobacillus fermentum</em> from <em>Bubalus bubalis</em> (buffalo) Milk as a Probiotic |
| title_short | Identification, Biochemical Characterization, and Safety Attributes of Locally Isolated <em>Lactobacillus fermentum</em> from <em>Bubalus bubalis</em> (buffalo) Milk as a Probiotic |
| title_sort | identification biochemical characterization and safety attributes of locally isolated em lactobacillus fermentum em from em bubalus bubalis em buffalo milk as a probiotic |
| topic | fermented milk identification <i>Lactobacillus fermentum</i> probiotics safety attributes |
| url | https://www.mdpi.com/2076-2607/10/5/954 |
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