Isolation and Characterization of <i>Lactobacillus</i> spp. from Kefir Samples in Malaysia
Kefir is a homemade, natural fermented product comprised of a probiotic bacteria and yeast complex. Kefir consumption has been associated with many advantageous properties to general health, including as an antioxidative, anti-obesity, anti-inflammatory, anti-microbial, and anti-tumor moiety. This b...
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MDPI AG
2019-07-01
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Series: | Molecules |
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Online Access: | https://www.mdpi.com/1420-3049/24/14/2606 |
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Article |
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DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Noorshafadzilah Talib Nurul Elyani Mohamad Swee Keong Yeap Yazmin Hussin Muhammad Nazirul Mubin Aziz Mas Jaffri Masarudin Shaiful Adzni Sharifuddin Yew Woh Hui Chai Ling Ho Noorjahan Banu Alitheen |
spellingShingle |
Noorshafadzilah Talib Nurul Elyani Mohamad Swee Keong Yeap Yazmin Hussin Muhammad Nazirul Mubin Aziz Mas Jaffri Masarudin Shaiful Adzni Sharifuddin Yew Woh Hui Chai Ling Ho Noorjahan Banu Alitheen Isolation and Characterization of <i>Lactobacillus</i> spp. from Kefir Samples in Malaysia Molecules lactic acid bacteria <i>Lactobacillus</i> kefir kefir drink probiotics |
author_facet |
Noorshafadzilah Talib Nurul Elyani Mohamad Swee Keong Yeap Yazmin Hussin Muhammad Nazirul Mubin Aziz Mas Jaffri Masarudin Shaiful Adzni Sharifuddin Yew Woh Hui Chai Ling Ho Noorjahan Banu Alitheen |
author_sort |
Noorshafadzilah Talib |
title |
Isolation and Characterization of <i>Lactobacillus</i> spp. from Kefir Samples in Malaysia |
title_short |
Isolation and Characterization of <i>Lactobacillus</i> spp. from Kefir Samples in Malaysia |
title_full |
Isolation and Characterization of <i>Lactobacillus</i> spp. from Kefir Samples in Malaysia |
title_fullStr |
Isolation and Characterization of <i>Lactobacillus</i> spp. from Kefir Samples in Malaysia |
title_full_unstemmed |
Isolation and Characterization of <i>Lactobacillus</i> spp. from Kefir Samples in Malaysia |
title_sort |
isolation and characterization of <i>lactobacillus</i> spp. from kefir samples in malaysia |
publisher |
MDPI AG |
series |
Molecules |
issn |
1420-3049 |
publishDate |
2019-07-01 |
description |
Kefir is a homemade, natural fermented product comprised of a probiotic bacteria and yeast complex. Kefir consumption has been associated with many advantageous properties to general health, including as an antioxidative, anti-obesity, anti-inflammatory, anti-microbial, and anti-tumor moiety. This beverage is commonly found and consumed by people in the United States of America, China, France, Brazil, and Japan. Recently, the consumption of kefir has been popularized in other countries including Malaysia. The microflora in kefir from different countries differs due to variations in culture conditions and the starter media. Thus, this study was aimed at isolating and characterizing the lactic acid bacteria that are predominant in Malaysian kefir grains via macroscopic examination and 16S ribosomal RNA gene sequencing. The results revealed that the Malaysian kefir grains are dominated by three different strains of <i>Lactobacillus</i> strains, which are <i>Lactobacillus harbinensis</i>, <i>Lactobacillusparacasei</i>, and <i>Lactobacillus plantarum</i>. The probiotic properties of these strains, such as acid and bile salt tolerances, adherence ability to the intestinal mucosa, antibiotic resistance, and hemolytic test, were subsequently conducted and extensively studied. The isolated <i>Lactobacillus</i> spp. from kefir H maintained its survival rate within 3 h of incubation at pH 3 and pH 4 at 98.0 ± 3.3% and 96.1 ± 1.7% of bacteria growth and exhibited the highest survival at bile salt condition at 0.3% and 0.5%. The same isolate also showed high adherence ability to intestinal cells at 96.3 ± 0.01%, has antibiotic resistance towards ampicillin, penicillin, and tetracycline, and showed no hemolytic activity. In addition, the results of antioxidant activity tests demonstrated that isolated <i>Lactobacillus</i> spp. from kefir G possessed high antioxidant activities for total phenolic content (TPC), total flavonoid content (TFC), ferric reducing ability of plasma (FRAP), and 1,1-diphenyl-2-picryl-hydrazine (DPPH) assay compared to other isolates. From these data, all <i>Lactobacillus</i> spp. isolated from Malaysian kefir serve as promising candidates for probiotics foods and beverage since they exhibit potential probiotic properties and antioxidant activities. |
topic |
lactic acid bacteria <i>Lactobacillus</i> kefir kefir drink probiotics |
url |
https://www.mdpi.com/1420-3049/24/14/2606 |
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doaj-5f7b2e8d5fb5470a8e19bb7ecfb837312020-11-24T22:11:20ZengMDPI AGMolecules1420-30492019-07-012414260610.3390/molecules24142606molecules24142606Isolation and Characterization of <i>Lactobacillus</i> spp. from Kefir Samples in MalaysiaNoorshafadzilah Talib0Nurul Elyani Mohamad1Swee Keong Yeap2Yazmin Hussin3Muhammad Nazirul Mubin Aziz4Mas Jaffri Masarudin5Shaiful Adzni Sharifuddin6Yew Woh Hui7Chai Ling Ho8Noorjahan Banu Alitheen9Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang, Selangor 43400, MalaysiaDepartment of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang, Selangor 43400, MalaysiaChina-ASEAN College of Marine Sciences, Xiamen University Malaysia, Sepang, Selangor 43900, MalaysiaDepartment of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang, Selangor 43400, MalaysiaDepartment of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang, Selangor 43400, MalaysiaDepartment of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang, Selangor 43400, MalaysiaDepartment of Bioprocess Biotechnology, Malaysian Agriculture Research Development Institute, Serdang, Selangor 43400, MalaysiaChina-ASEAN College of Marine Sciences, Xiamen University Malaysia, Sepang, Selangor 43900, MalaysiaDepartment of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang, Selangor 43400, MalaysiaDepartment of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang, Selangor 43400, MalaysiaKefir is a homemade, natural fermented product comprised of a probiotic bacteria and yeast complex. Kefir consumption has been associated with many advantageous properties to general health, including as an antioxidative, anti-obesity, anti-inflammatory, anti-microbial, and anti-tumor moiety. This beverage is commonly found and consumed by people in the United States of America, China, France, Brazil, and Japan. Recently, the consumption of kefir has been popularized in other countries including Malaysia. The microflora in kefir from different countries differs due to variations in culture conditions and the starter media. Thus, this study was aimed at isolating and characterizing the lactic acid bacteria that are predominant in Malaysian kefir grains via macroscopic examination and 16S ribosomal RNA gene sequencing. The results revealed that the Malaysian kefir grains are dominated by three different strains of <i>Lactobacillus</i> strains, which are <i>Lactobacillus harbinensis</i>, <i>Lactobacillusparacasei</i>, and <i>Lactobacillus plantarum</i>. The probiotic properties of these strains, such as acid and bile salt tolerances, adherence ability to the intestinal mucosa, antibiotic resistance, and hemolytic test, were subsequently conducted and extensively studied. The isolated <i>Lactobacillus</i> spp. from kefir H maintained its survival rate within 3 h of incubation at pH 3 and pH 4 at 98.0 ± 3.3% and 96.1 ± 1.7% of bacteria growth and exhibited the highest survival at bile salt condition at 0.3% and 0.5%. The same isolate also showed high adherence ability to intestinal cells at 96.3 ± 0.01%, has antibiotic resistance towards ampicillin, penicillin, and tetracycline, and showed no hemolytic activity. In addition, the results of antioxidant activity tests demonstrated that isolated <i>Lactobacillus</i> spp. from kefir G possessed high antioxidant activities for total phenolic content (TPC), total flavonoid content (TFC), ferric reducing ability of plasma (FRAP), and 1,1-diphenyl-2-picryl-hydrazine (DPPH) assay compared to other isolates. From these data, all <i>Lactobacillus</i> spp. isolated from Malaysian kefir serve as promising candidates for probiotics foods and beverage since they exhibit potential probiotic properties and antioxidant activities.https://www.mdpi.com/1420-3049/24/14/2606lactic acid bacteria<i>Lactobacillus</i>kefirkefir drinkprobiotics |