1. bookVolume 61 (2017): Issue 1 (March 2017)
Journal Details
License
Format
Journal
eISSN
2453-7837
First Published
30 Mar 2016
Publication timeframe
4 times per year
Languages
English
access type Open Access

The Study of the Probiotic Potential of the Beneficial Bacteria Isolated from Kefir Grains

Published Online: 04 Apr 2017
Volume & Issue: Volume 61 (2017) - Issue 1 (March 2017)
Page range: 27 - 37
Received: 04 Nov 2016
Accepted: 09 Jan 2017
Journal Details
License
Format
Journal
eISSN
2453-7837
First Published
30 Mar 2016
Publication timeframe
4 times per year
Languages
English
Abstract

The aim of this study was to identify beneficial bacteria with probiotic potential from kefir grains. The lactobacilli isolated from kefir grains were characterised as: Lactobacillus plantarum, Lactobacillus paraplantarum, Lactobacillus paracasei, and Lactobacillus kefiri. The strains Lb. plantarum 1Ž, Lb. paraplantarum S10, and Lb. paracasei 2Ž tolerated better the test gastric juice at pH 2 and 2.6 during 120 min of incubation in comparison with the strains Lb. kefiri. On the other hand, the strains Lb. kefiri were resistant to 0.3 % bile acid salts. The Lb. paracasei 2Ž showed the significantly highest survival (P < 0.001) at pH 2 in comparison with all other strains tested and was also able to tolerate 0.3 % concentration of the bile salts. All strains produced medium to strong biofilms on abiotic surfaces and inhibited the growth of selected potential pathogens with varying intensity. All kefir isolates were susceptible to the antibiotics tested and exhibited positive β-galactosidase activity with the exception of Lb. paracasei 2Ž which did not show any activity of undesirable enzymes, such as β-glucosidase and β-glucuronidase. Additional testing and validation of the biological properties and safety of the strain Lb. paracasei 2Ž under in vivo conditions are needed to confirm the prospective use of this strain in practice.

Keywords

1. Anas, M., Eddine, H. J., Mebrouk, K., 2008: Antimicrobial activity of Lactobacillus species isolated from Algerian raw goat’s milk against Staphylococcus aureus. World Journal of Dairy and Food Sciences, 3, 39—49.Search in Google Scholar

2. Angulo, L., Lopez, E., Lema, C., 1993: Microflora present in kefir grains of the Galician region (North-West of Spain). J. Dairy Res., 60, 263—267.10.1017/S002202990002759XSearch in Google Scholar

3. Bessede, E., Angla-Gre, M., Delagarde, Y., Sep Hieng, S., Ménard, A., Mégraud, F., 2011: Matrix-assisted laser-desorption/ionization biotyper: experience in the routine of a university hospital. Clin. Microbiol. Infect., 17, 533—538.10.1111/j.1469-0691.2010.03274.xSearch in Google Scholar

4. Bilkova, A., Kinova Sepova, H., Bukovsky, M., Bezakova, L., 2011: Antibacterial potential of lactobacilli isolated from a lamb. Vet. Med. Czech, 56, 319—324.10.17221/1583-VETMEDSearch in Google Scholar

5. Carasi, P., Díaz, M., Racedo, S. M., De Antoni, G., Urdaci, M. C., Serradell, Mde. L., 2014: Safety characterization and antimicrobial properties of kefir-isolated Lactobacillus kefiri. Biomed. Res. Int., 2014, Article ID 208974, 7. http://dx.doi.org/10.1155/2014/208974.10.1155/2014/208974Search in Google Scholar

6. Chaieb, K., Chehab, O., Zmantar, T., Rouabhia, M., Mahdouani, K., Bakhrouf, A., 2007: In vitro effect of pH and ethanol on biofilm formation by clinical ica-positive Staphylococcus epidermidis strains. Ann. Microbiol., 57, 431—437.10.1007/BF03175085Search in Google Scholar

7. Chen, Y. P., Hsiao, P. J., Hong, W. S., Dai, T. Y., Chen, M. J., 2012: Lactobacillus kefiranofaciens M1 isolated from milk kefir grains ameliorates experimental colitis in vitro and in vivo. J. Dairy Sci., 95, 63—74.10.3168/jds.2011-4696Search in Google Scholar

8. Cheow, W. S., Hadinoto, K., 2013: Biofilm-like Lactobacillus rhamnosus probiotics encapsulated in alginate and carrageenan microcapsules exhibiting enhanced thermotolerance and freeze-drying resistance. Biomacromolecules, 14, 3214—3222.10.1021/bm400853dSearch in Google Scholar

9. Chifiriuc, M. C., Cioaca, A. B., Lazar, V., 2011: In vitro assay of the antimicrobial activity of kephir against bacterial and fungal strains. Anaerobe, 17, 433—435.10.1016/j.anaerobe.2011.04.020Search in Google Scholar

10. Danielsen, M., Wind, A., 2003: Susceptibility of Lactobacillus spp. to antimicrobial agents. Int. J. Food Microbiol., 82, 1—11.10.1016/S0168-1605(02)00254-4Search in Google Scholar

11. De Smet, I., Van Hoorde, L., Van De Woestyne, M., Christiaens, H., Verstraete, W., 1995: Significance of bile salt hydrolytic activities of lactobacilli. J. Appl. Bacteriol., 79, 292—301.10.1111/j.1365-2672.1995.tb03140.x7592123Search in Google Scholar

12. Delgado, S., O’Sullivan, E., Fitzgerald, G., Mayo, B., 2008: In vitro evaluation of the probiotic properties of human intestinal Bifidobacterium species and selection of new probiotic candidates. J. Appl. Microbiol., 104, 1119—1127.10.1111/j.1365-2672.2007.03642.xSearch in Google Scholar

13. Duwat, P., Cesselin, B., Sourice, S., Gruss, A., 2000: Lactococcus lactis, a bacterial model for stress responses and survival. Int. J. Food Microbiol., 55, 83—86.10.1016/S0168-1605(00)00179-3Search in Google Scholar

14. EFSA, 2012: Guidance on the assessment of bacterial susceptibility to antimicrobials of human and veterinary importance. The EFSA Journal, 10, 2740, 10 pp.10.2903/j.efsa.2012.2740Search in Google Scholar

15. Elli, M., Zink, R., Rytz, A., Reniero, R., Morelli, L., 2000: Iron requirement of Lactobacillus spp. in completely chemically defined growth media. J. Appl. Microbiol., 88, 695—703.10.1046/j.1365-2672.2000.01013.x10792529Search in Google Scholar

16. Essid, I., Medin, M., Hassouna, M., 2009: Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat. Meat Sci., 81, 203—208.10.1016/j.meatsci.2008.07.02022063983Search in Google Scholar

17. FAO/WHO, 2006: Probiotic in foods. Health and nutritional properties and guidelines for evaluation. FAO Food Nutr., 85.Search in Google Scholar

18. Fernández, M. F., Boris, S., Barbés, C., 2003: Probiotic properties of human lactobacilli strains to be used in the gastrointestinal tract. J. Appl. Microbiol., 94, 449—455.10.1046/j.1365-2672.2003.01850.x12588553Search in Google Scholar

19. Garrote, G. L., Abraham, A. G., De Antoni, G. L., 2001: Chemical and microbiological characterization of kefir grains. J. Dairy Res., 68, 639—652.10.1017/S0022029901005210Search in Google Scholar

20. Hertzler, S. R., Clancy, S. M., 2003: Kefir improves lactose digestion and tolerance in adults with lactose maldigestion. J. Am. Diet. Assoc., 103, 582—587.10.1053/jada.2003.5011112728216Search in Google Scholar

21. Hong, W. S., Chen, H. C., Chen, Y. P., Chen, M. J., 2009: Effects of kefir supernatant and lactic acid bacteria isolated from kefir grain on cytokine production by macrophage. Int. Dairy J., 19, 244—251.10.1016/j.idairyj.2008.10.010Search in Google Scholar

22. Husain, S., 2008: Effect of ferric iron on siderophore production and pyrene degradation by Pseudomonas fluorescens 29L. Curr. Microbiol., 57, 331—334.10.1007/s00284-008-9198-518626691Search in Google Scholar

23. Hütt, P., Shchepetova, J., Loivukene, K., Kullisaar, T., Mikelsaar, M., 2006: Antagonistic activity of probiotic lactobacilli and bifidobacteria against entero- and uropathogens. J. Appl. Microbiol., 100, 1324—1332.10.1111/j.1365-2672.2006.02857.xSearch in Google Scholar

24. Jones, S. E., Versalovic, J., 2009: Probiotic Lactobacillus reuteri biofilms produce antimicrobial and anti-inflammatory factors. BMC Microbiol., 9, 35—43.10.1186/1471-2180-9-35Search in Google Scholar

25. Kõll, P., Mändar, R., Smidt, I., Hütt, P., Truusalu, K., Mikelsaar, R. H. et al., 2010: Screening and evaluation of human intestinal lactobacilli for the development of novel gastrointestinal probiotics. Curr. Microbiol., 61, 560—566.10.1007/s00284-010-9653-ySearch in Google Scholar

26. Kos, B., Šušković, J., Goreta, J., Matošić, S., 2000: Effect of protectors on the viability of Lactobacillus acidophilus M92 in simulated gastrointestinal conditions. Food Technology and Biotechnology, 38, 121—127.Search in Google Scholar

27. Kubota, H., Senda, S., Nomura, N., Tokuda, H., Uchiyama, H., 2008: Biofilm formation by lactic acid bacteria and resistance to environmental stress. Journal of Bioscience and Bioengineering, 106, 381—386.10.1263/jbb.106.381Search in Google Scholar

28. Lee, Y. K., Salminen, S., 2009: Handbook of Probiotics and Prebiotics. 2nd edn., John Wiley & Sons, Inc., Hoboken, New Jersey, published simultaneously in Canada, 596 pp.Search in Google Scholar

29. Leite, A. M. O., Miguel, M. A. L., Peixoto, R. S., Rosado, A. S., Silva, J. T., Paschoalin, V. M. F., 2013: Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. Braz. J. Microbiol., 44, 341—349.10.1590/S1517-83822013000200001Search in Google Scholar

30. Macfarlane, S., Bahrami, B., Macfarlane, G. T., 2011: Mucosal biofilm communities in the human intestinal tract. Adv. Appl. Microbiol., 75, 111—143.10.1016/B978-0-12-387046-9.00005-0Search in Google Scholar

31. Maragkoudakis, P. A., Zoumpopoulou, G., Miaris, Ch., Kalantzopoulos, G., Pot, B., Tsakalidou, E., 2006: Probiotic potential of Lactobacillus strains isolated from dairy products. Int. Dairy J., 16, 189—199.10.1016/j.idairyj.2005.02.009Search in Google Scholar

32. Martín, R., Soberón, N., Vaneechoutte, M., Flórez, A. B., Vázquez, F., Suárez, J. E., 2008: Characterization of indigenous vaginal lactobacilli from healthy women as probiotic candidates. Int. Microbiol., 11, 261—266.Search in Google Scholar

33. Mathur, S., Singh, R., 2005: Antibiotic resistance in food lactic acid bacteria − a review. Int. J. Food Microbiol., 105, 281—295.10.1016/j.ijfoodmicro.2005.03.008Search in Google Scholar

34. Mattila-Sandholm, T., 2002: Technological challenges for future probiotic foods. Int. Dairy J., 12, 173—182.10.1016/S0958-6946(01)00099-1Search in Google Scholar

35. Nemcová, R., 2009: Lactic acid bacteria from the point of view of transfer of resistance to antibiotics (In Slovak). Slovenský veterinársky časopis (Slovak Veterinary Journal), 34, 16—20.Search in Google Scholar

36. Niazi Amraii, H., Abtahi, H., Jafari, P., Mohajerani, H. R., Fakhroleslam, M. R., Akbari, N., 2014: In vitro study of potentially probiotic lactic acid bacteria strains isolated from traditional dairy products. Jundishapur Journal of Microbiology, 7, e10168.10.5812/jjm.10168421766225371793Search in Google Scholar

37. Nielsen, B., Gurakan, G. C., Unlu, G., 2014: Kefir: A multifaceted fermented dairy product. Probiotics. Antimicrobial Proteins, 6, 123—135.10.1007/s12602-014-9168-0Search in Google Scholar

38. O’Toole, G. A., Pratt, L. A., Watnick, P. I., Newman, D. K., Weaver, V. B., Kolter, R., 1999: Genetic approaches to study of biofilms. Methods Enzymol., 310, 91—109.10.1016/S0076-6879(99)10008-9Search in Google Scholar

39. Pompilio, A., Crocetta, V., Confalone, P., Nicoletti, M., Petrucca, A., Guarnieri, S. et al., 2010: Adhesion to and biofilm formation on IB3-1 bronchial cells by Stenotrophomonas maltophilia isolates from cystic fibrosis patients. BMC Microbiol., 10, 102—105.10.1186/1471-2180-10-102Search in Google Scholar

40. Rodrigues, K. L., Caputo, L. R., Carvalho, J. C., Evangelista, J., Schneedorf, J. M., 2005: Antimicrobial and healing activity of kefir and kefiran extract. International Journal of Antimicrobial Agents, 25, 404—408.10.1016/j.ijantimicag.2004.09.020Search in Google Scholar

41. Ross, P. R., Morgan, S., Hill, C., 2002: Preservation and fermentation: past, present and future. Int. J. Food Microbiol., 79, 3—16.10.1016/S0168-1605(02)00174-5Search in Google Scholar

42. Slížová, M., Nemcová, R., Maďar, M., Hádryová, J., Gancarčíková, S., Popper, M., Pistl, J., 2015: Analysis of biofilm formation by intestinal lactobacilli. Can. J. Microbiol., 61, 437—446.10.1139/cjm-2015-000725961850Search in Google Scholar

43. Terraf, M. C., Juárez Tomás, M. S., Nader-Macías, M. E., Silva, C., 2012: Screening of biofilm formation by beneficial vaginal lactobacilli and influence of culture media components. J. Appl. Microbiol., 113, 1517—29.10.1111/j.1365-2672.2012.05429.x22897406Search in Google Scholar

44. Urdaneta, E., Barrenetxe, J., Aranguren, P., Irigoyen, A., Marzo, F., Ibanez, F. C., 2007: Intestinal beneficial effects of kefir-supplemented diet in rats. Nutr. Res., 27, 653—658.10.1016/j.nutres.2007.08.002Search in Google Scholar

45. Vesterlund, S., Vankerckhoven, V., Saxelin, M., Goossens, H., Salminen, S., Ouwehand, A. C., 2007: Safety assessment of Lactobacillus strains: presence of putative risk factors in faecal, blood and probiotic isolates. Int. J. Food Microbiol., 116, 325—331.10.1016/j.ijfoodmicro.2007.02.00217391794Search in Google Scholar

46. Zheng, Y., Lu, Y., Wang, J., Yang, L., Pan, C., Huang, Y., 2013: Probiotic properties of Lactobacillus strains isolated from Tibetan kefir grains. PLoS ONE, 8, e69868.10.1371/journal.pone.0069868371879423894554Search in Google Scholar

Recommended articles from Trend MD

Plan your remote conference with Sciendo