The evaluation of antimicrobial effect of fermented Probiotic milk produced lactobacillus casei ،Lactobacillus plantarum , Bifidobacterium and Bifidobacterium angultum

Farazandehnia, Nafiseh

year 10, Issue 3 (July - August 2016) Iran J Med Microbiol 2016, 10(3): 31-38 | Back to browse issues page

Mendeley

Zotero

RefWorks

Farazandehnia N. The evaluation of antimicrobial effect of fermented Probiotic milk produced lactobacillus casei ،Lactobacillus plantarum , Bifidobacterium and Bifidobacterium angultum. Iran J Med Microbiol 2016; 10 (3) :31-38
URL: http://ijmm.ir/article-1-298-en.html

The evaluation of antimicrobial effect of fermented Probiotic milk produced lactobacillus casei ،Lactobacillus plantarum , Bifidobacterium and Bifidobacterium angultum

Nafiseh Farazandehnia

IC Pharmacy school, Tehran University of Medial Science, Tehran, Iran , farazandeh_2005@yahoo.com

Abstract: (8492 Views)

Background and Aim: Production of probiotic products could be effective in health and prevention of diseases particularly gastrointestinal and infections. The aim of this study was to evaluate antimicrobial effect of fermented probiotic milk using various strains of L.casei, L. plantarum, B.bifidum and B.angultum

Materials and Methods: In this research, the stability of probiotic milk was studied in three different temperatures conditions (4 ، 25 ، 37 cº ), changes in PH and also antimicrobial effects of probiotic products using two standard bacteria including S.aureus and S.typhimorium.

Results: The results of this study showed the maximum growth of probiotic bacteria (107 Cfu/m) in 18 hour (t=18) after first time (t=0) which was the same in the next times, any change in pH of fermented probiotic milk wasn’t seen and the number of pathogenic bacteria reduced in probiotic product approximately 3 log that represents the antimicrobial effect of probiotic products.

Conclusions: In this study the stability of probiotic bacteria in fermented products , suitable pH of probiotic milk and antimicrobial effects of probiotic products were confirmed.

Keywords: Probiotic, Fermented product, Antimicrobial effect

Full-Text [PDF 521 kb] (4591 Downloads)

Type of Study: Original Research Article | Subject: Medical Bacteriology
Received: 2014/06/30 | Accepted: 2015/11/30 | ePublished: 2016/10/16

References

1. human origin: Correlation with in vivo findings. American Journal of Clinical Nutrition. (2001) 73(2): 386-392.

2. Gill HS. Stimulation of the immune system by lactic cultures. Int. Dairy J. (1998) 8: 535-544. [Article]

3. Artih A, Rekhit N, Michael M. Detection of bacteriocins produced bye Lactobacillus plantarum strains isolated from different food. Microbiol J. (1993) 75: 117-123. [PubMed]

4. Waard R, Garssen J, Bokken GCAM, Vos JG. Antagonistic activity of Lactobacillus casei strain Shirota against gastro intestinal Listeria monocytogenes infection in rats. Int. J. Food Microbiol. (2002) 73: 93-100. [PubMed]

5. Colombel JF, Cortot A, Neut C, Romond C. Yogurt with Bifidobacterium longum reduces erythromycin-induced gastrointestinal effects. Lancet. (1987) 2(8549): 43 [PubMed]

6. Adams MR. Hall CJ Growth inhibition of food born pathogen by lactic acid and acetic acid and their mixtures. Int. J. Food Science Technol, (1988) 23: 287-92. [Article]

7. Fazeli MR, Amirmozafari N, Golbooi nejad R,Jamalifar H. Antagonistic action of watermelon Juiceprobioticated using different strain of Lactobacilli against Salmonella Typhimurium. Iranian J Publ Health 2007, 36(4):70-3 [Article]

8. Aroutcheva AA, Simoes JA, Faro S. Antimicrobial protein produced by vaginal Lactobacillus acidophilus that inhibits Gradnerella vaginalis. Infect. Dis. Obstet. Gynecol. (2001) 9: 33-39. [PubMed]

9. Bernet MF, Coconnier MH, Kerneis S, Chauviere G, Fourniat J, Servin AL Inhibition of adhesion of enteroinvasive pathogen to human intestinal Caco-2 cells by Lactobacillus acidophilus strain Lb decrease bacterial invasion. FEMS Microbiol. Left. (1993) 110: 299-305. [PubMed]

10. Collins JK, Thornton G, O′Sullivan GO. Selection of probiotics strains for human application. Int. Dairy J. (1998) 8: 487-490. [Article]

11. Fuller. R. Probiotics in man and animals: A Review. J. Appl. Bacteriol. (1989) 66: 365-378 [PubMed]

12. Ishibashi N, Yamazaki S. Probiotic and safety. Am. J. Clin. Nutr. (2001) 73: 465-470 [PubMed]

13. Busta F, Leighton S, Sui J, Brady L. 16s ribosomal DNA analysis of the feacal Lactobacilli composition of human subjects consuming a probiotic strain Lactobacillus acidophilus NCFM(R). J. Appl. Microbiol. (2002) 93: 907-912.

14. Kumar. R, Kumar Mishra. N, Malik. M. A role of probiotic beverages in human health with special references to probiotic milk. Asian Pac. J. Health Sci, 2014; 1(3): 162-173 [Article]

15. Vrese.Md, Schrezenmeir.J. Probiotics and non-intestinal infectious conditions. British Journal of Nutrition, (2002),88(1):59–66 [PubMed]

16. Huang, Y. & Adams M. C. (2004). Invitro assessment of the upper gastrointestinal tolerance of potential probiotic dairy propioni bacteria. International Journal of Food Microbiology, 91, 253-260 [PubMed]

17. Ostlie, H. M., Treimo, J. & Narvhus, J. A. (2005). Effect of temperature on growth andmetabolism of probiotic bacteria in milk. International Dairy Journal, 15, 989– 997. [Article]

18. Georgieva, R., Iliev, I., Haertle, T., Chobert, J. M. Ivanova, I. & Danova, S. (2009). Technological properties of candidate probiotic Lactobacillus plantarum strains. International Dairy Journal, 19, 696–702. [Article]

19. Ronka, E., Malinen, E., Saarela, M., Koski, M. R., Aarnikunnas, J. & Palva, A. (2003). Probiotic and milk technological properties of Lactobacillus brevis.International Journal of Food Microbiology, 83, 63– 74 [PubMed]