Isolation and Characterization of Lactobacillus Species from Head Cabbage (Brassica oleracea var. capitate) and its Potential Application as a Probiotic Agent

  • Estifanos Hawaz Department of Biology, College of Natural and Computational Sciences, Haramaya University, Ethiopia

Abstract

Abstract: Lactic acid bacteria (LAB) are one of the most important groups of microorganisms used in food fermentation, contribute to extended shelf life of the fermented products, and are routinely employed as starter cultures in the manufacture of dairy, meat, vegetable and bakery products. The purpose of this study was to isolate and characterize Lactobacillus species from head cabbage (Brassica oleracea var. capitate) and to evaluate their probiotic properties under conditions simulating human gastrointestinal (GI) tract. For this purpose, a total of 15 head cabbage samples were collected randomly from Haramaya district during the period from May to August, 2014. Based on cultural and biochemical characteristics, Lactobacillus salivarius, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus cellobiosus, and Lactobacillus brevis were isolated from the cabbage heads. The probiotic effect of each isolate was evaluated for antimicrobial activity against human pathogenic bacteria, resistance to bile acids, resistance to low pH, antibiotic resistance, and haemolytic activity. Results showed that all isolates had antagonistic effects against pathogenic bacteria (P. aeruginosa, S. aureus, E. coli, and K. pneumonia) with different degree of inhibition zone but L. brevis shown the highest inhibition zone followed by L. cellobiosus and L. plantarum. According to resistance to bile acid, L. plantarum, L. cellobiosus and L. brevis retained their viability with a negligible reduction. Regarding antibiotics resistance, L. plantarum, L. cellobiosus and L. brevis were resistant strains to Streptomycin, Gentamycin, and Tetracycline antibiotics. According to a haemolytic test, all isolates did not exhibit β–haemolytic activity. The growth of Lactobacillus species recorded under all the pH values were viable. In conclusion, the present study indicated that L. brevis and L. cellobiosus possess potential probiotic properties but further in-vivo tests are required to elucidate their particular effects on human health.

Keywords: Antimicrobial susptibility; Gastrointestinal (GI) Tract; Pathogenic Bacteria; Probiotic.


Author Biography

Estifanos Hawaz, Department of Biology, College of Natural and Computational Sciences, Haramaya University, Ethiopia

Department of Biology, College of Natural and Computational Sciences, Haramaya University, Ethiopia

References

References
Abriouel, H., Benomar, N., Cobo, A., Caballero, N., Fuentes, M. A., Pérez-Pulido, R. and Gálvez, A. 2012. Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives. Food Microbiology, 32 : 308-316
Belletti, N., Benedetta-bottari, M. G., Tabaneli, G. and Gardini, A. F. 2009. Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses. Journal of Food Protection, 72 : 2162-2169.
Briggs, M. 1953. The classification of Lactobacilli by means of physiological tests. J. Gen. Microbial., 9 : 234-244
Bukola, C., Adebayo, T., and Abiodun, A. 2008. Screening of Lactic Acid Bacteria Strains Isolated from Some Nigerian Fermented Foods for EPS Production. World Applied Sciences Journal, 4 : 741-747.
Chiang, S. S., Pan, T. M. 2012. Beneficial effects of Lactobacillus paracasei subsp. paracasei NTU 101 and its fermented products. Appl. Microbiol. Biotechnol., 93: 903-916.
Daeschel, M. A., McKenney, M. C. and Mc Donald, L. C. 1990. Bacteriocidal activity of Lactobacillus plantarum C-11. Food Microbiology, 7 : 91-98.
Estifanos Hawaz, 2014. Isolation and identification of probiotic lactic acid bacteria from curd and in-vitro evaluation of its growth inhibition activities against pathogenic microorganisms. African Journal of Microbiology, 8 : 1419-425.
FDA. 2003. Food sampling and preparation of sample homogenate. Bacteriological analytical manual on-line, 8th Edition. Food and Drug Administration (FDA), USA.
Halami, P. M., Chandrashekar, A., Nand, K., 2000. Lactobacillus farciminis MD, a newer strain with potential for bacteriocin and antibiotic assay. Lett. Appl. Microbiol., 30 : 197-202.
Harrigan, W. and Mc Cance, M. 1990. Laboratory Methods in Food and Dairy Microbiology. 8th Edition. Academic Press. London. UK.
Hassanzadazar, H. and Ehsani, A. 2013. Phenotypic Characterization of Lactic Acid Bacteria Isolated from Traditional Koopeh Cheese. Global Veterinaria, 10 : 148-152.
Hernández, D., Cardell, E., and Zárate, V. 2005. Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin-like substance produced by Lactobacillus plantarum. J Appl. Microbiol. TF 711., 99 (1) : 77-84.
HPA. 2004. Preparation of samples and decimal dilutions. National Standard Method D1. Issue No. 2. Health Protection Agency (HPA), UK.
Iman A., Gorrah S. A. and Al-Amir, L. 2014. Isolation and Characterization of Bacteriocin Producing Lactic Acid Bacteria from some Syrian fermented foods. Journal of Chem. Tech. Research, 6 (4) : 2507-2520.
Isolauri, E., 2001. Probiotics in the prevention and treatment of allergic disease. Pediatr. Allergy Immunol. 12 : 56-59.
Jensen, H., Grimmer, S., Naterstad, K. and Axelsson, L. 2012. In vitro testing of commercial and potential probiotic lactic acid bacteria International. Journal of Food Microbiology 153 : 216-222.
Karimi, R., Mortazavian, A. M. and Amiri-Rigi, A. 2012. Selective enumeration of probiotic microorganisms in cheese. Food Microbiology, 29 : 1-9
Kumar, M. 2012. Isolation of Lactobacillus plantarum from cow milk and screenin for the presence of sugar alcohol producing gene. Journal of Microbiology and Antimicrobials, 4 (1) : 16-22.
Martin, R., Langa, S., Reviriego, C., Jimenez, E., Marin, L.M. Olivares, M., Boza, J., Jimenez, J., Fernandez, L., Xaus J. and Rodriguez, J. M. 2004. Tthe commensal microflora of human milk: New perspectives for food bacteriotherapy and probiotics. Trends in Food Science and Technology, 15 : 121-127.
Messaoudi, S., Kergourlay, G., Dalgalarrondo, M., Choiset, Y. and Mir-Hoseini, M. 2012. Study of effect of nisin and producer bacteria of nisin on Listeria monocytogenes and Bacillus cereus [Isfahan: University of Isfahan].
Nour-Eddine K. M. K. 2006. In-vitropre-selection criteria for probiotic Lacto bacillus. International Journal of Probiotics and Prebiotics, 1 : 27-32.
Pal, V., Jamuna, M., and Jeevaratnam, K. 2004. Isolation and Characterization of Bacteriocin Producing Lactic Acid Bacteria from A South Indian Special Dosa (Appam) Batter. Journal of Culture Collections, 4 : 53-60.
Patil, M. M., and Ajay, P. T. 2010. Isolation and characterization of lactic acid bacteria from curd and cucumber. Indian Journal of Science, 9 : 166-172.
Plantarum strains of fermented olives origin. International Journal of Probiotics and Prebiotics, 1 : 27-32.
Prado, F. C., Parada, J. L., Pandey, A., Soccol, C. R. 2008. Trends in non-dairy probiotic beverages. Food Res. Int., 41 (2) : 111-123.
Sandra, T. S., Barlow, J., Costabile, A., Glenn, Gibson, R. and Rowland I. 2012. In vitro evaluation of the antimicrobial activity of a range of probiotics against pathogens: Evidence for the effects of organic acids. J. Anaerobe, 18 : 530-538.
Tkhruni, F. N., Karapetyan, K. J., Danova, S. T., Dimov, S. G., Karimpour, F. A. 2013. Probiotic properties ofendemic strains of lactic acidbacteria. Journal Bioscience Biotechnology, 2 (2) : 109-115.
Todorov, S. D., Van Reenen, C. A., and Dicks, L. M. T, 2004. Optimization of bacteriocin production by Lactobacillus plantarum ST13BR, a strain isolated from barley beer. J. Gen. Appl. Microbiol., 50 : 149-157.
Vitali, B., Minervini, G., Rizzello, C. G., Spisni, E., Simone M, S., Brigidi P., Gobbettib, M. and Di Cagno, R. 2012. Novel probiotic candidates for humans isolated from raw fruits and vegetables. Food Microbiology, 31 : 116-125.
Published
2016-01-01

Most read articles by the same author(s)

Obs.: This plugin requires at least one statistics/report plugin to be enabled. If your statistics plugins provide more than one metric then please also select a main metric on the admin's site settings page and/or on the journal manager's settings pages.