Evaluation of antibacterial and probiotic properties of Lactobacillus paraplantarum and Pediococcus pentosaceus isolated from wheat bran and rice bran sourdoughs

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EHSANBAKHSH MASOUMEH; RAEISI MOJTABA; EBRAHIMI MARYAM; KASHANINEJAD MAHDI

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Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2018 | Volume:5 | Issue:1 Page(s): 9-25

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Title

Evaluation of antibacterial and probiotic properties of Lactobacillus paraplantarum and Pediococcus pentosaceus isolated from wheat bran and rice bran sourdoughs

Author(s)

EHSANBAKHSH MASOUMEH | RAEISI MOJTABA | EBRAHIMI MARYAM | KASHANINEJAD MAHDI | Issue Writer Certificate

Keywords

LAB isolateQ1

Probiotic propertiesQ1

Antibacterial effectQ1

Wheat bran and rice bran sourdoughsQ1

Abstract

The aims of this study were to evaluate the probiotic and antibacterial properties of Lactobacillus paraplantarum and Pediococcus pentosaceus isolated from Wheat bran and rice bran sourdoughs. For mentioned purpose, survival of the isolates in simulated conditions of gastrointestinal tract, their antagonistic activity against Staphylococcus aureus, Listeria monocytogenes, Escherichia coliand Pseudomonas putida as foodborne indicator bacteria, ability of aggregation with E. coli as an infection agent of intestine and profile resistance of these lactic acid bacteria (LAB) isolates against some of routine antibiotics and their hemolysis activity were also investigated. Based on the results, the highest sensitivity of the bacterial indicators towards LAB isolates was observed in L. monocytogenes. Furthermore, the highest inhibition of LAB cell-free culture filtrate (CCF) were belonged to L. paraplantarumlogarithmic and stationary CCF, against L. monocytogenes and P. pentosaceus stationary CCF, against P. putida. The survival of L. paraplantarum was also significantly (P<0. 05) more than the other LAB isolate in pH=3 and 0. 3% bile salt. Furthermore, the LAB isolates were resistant to Vancomycin, Sterptomycin, Nalidixic Acid, Ciprofloxacin and Gentamycin antibiotics. Aggregation ability of L. paraplantarum and P. pentosaceus with E. coli were respectively equal to 31. 52 and 16. 9% and the LAB isolates hadn’ t hemolysis activity.

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APA: Copy

EHSANBAKHSH, MASOUMEH, RAEISI, MOJTABA, EBRAHIMI, MARYAM, & KASHANINEJAD, MAHDI. (2018). Evaluation of antibacterial and probiotic properties of Lactobacillus paraplantarum and Pediococcus pentosaceus isolated from wheat bran and rice bran sourdoughs. JOURNAL OF FOOD MICROBIOLOGY, 5(1 ), 9-25. SID. https://sid.ir/paper/250741/en

Vancouver: Copy

EHSANBAKHSH MASOUMEH, RAEISI MOJTABA, EBRAHIMI MARYAM, KASHANINEJAD MAHDI. Evaluation of antibacterial and probiotic properties of Lactobacillus paraplantarum and Pediococcus pentosaceus isolated from wheat bran and rice bran sourdoughs. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2018;5(1 ):9-25. Available from: https://sid.ir/paper/250741/en

IEEE: Copy

MASOUMEH EHSANBAKHSH, MOJTABA RAEISI, MARYAM EBRAHIMI, and MAHDI KASHANINEJAD, “Evaluation of antibacterial and probiotic properties of Lactobacillus paraplantarum and Pediococcus pentosaceus isolated from wheat bran and rice bran sourdoughs,” JOURNAL OF FOOD MICROBIOLOGY, vol. 5, no. 1 , pp. 9–25, 2018, [Online]. Available: https://sid.ir/paper/250741/en

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