Isolation and Characterisation of Probiotic Bacteria from Livestock and Kimchi and Assessment of Their Antibacterial Potentials

Introduction: Probiotics are microorganisms that are not harmful to the consumers but rather, they confer health benefits. They are mainly bacteria and are usually found in the animal gastrointestinal tracts and fermented foods. The aim of this study was to isolate and characterise potential probiot...

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Published inAsia-Pacific journal of molecular biology and biotechnology Vol. 29; p. 49
Main Authors Low, Annie Mei Tin, Khoo, Chong Lay, Lim, Yi Wen, Tan, Yun Ru, Chan, Yee Han, Jong, Gabriel Kallang Chun Leng, Cheah, Eddy Seong Guan
Format Journal Article
LanguageEnglish
Published Kuala Lumpur Malaysian Society for Molecular Biology and Biotechnology 01.06.2021
Subjects
Animal feed
Antiinfectives and antibacterials
Bacteria
Commercialization
E coli
Fermented food
Intestine
Kimchi
Livestock
Livestock farming
Livestock feeds
Mastitis
Microorganisms
Milk
Organic acids
Probiotics
rRNA 16S
Salmonella
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Summary:Introduction: Probiotics are microorganisms that are not harmful to the consumers but rather, they confer health benefits. They are mainly bacteria and are usually found in the animal gastrointestinal tracts and fermented foods. The aim of this study was to isolate and characterise potential probiotics from several of these sources. Methods: The samples tested include chicken intestines and gizzards, pig intestines, cow intestines and faeces, and kimchi, which were homogenised in saline and then cultured on the de man, Rogosa and Sharpe (MRS) agar. The resulting bacterial isolates were assessed for their antibacterial potentials and then identified by the 16S rDNA sequencing. Results: Among the isolates obtained include Lactobacillus pentosus, Lactobacillus reuteri, Lactobacillus fermentum, Leuconostoc mesenteroides, Lactobacillus sakei, and Lactobacillus plantarum. The former three were from livestock sources while the rest were from kimchi. In the well diffusion assay, the culture filtrates of L. pentosus, L. plantarum, L. mesenteroides, and L. fermentum were shown to be inhibitory against laboratory strains of Escherichia coli O157:H7, Salmonella typhimurium, and Shigella sp. Some of these were also inhibitory against the bacteria isolated from the milk of a goat with mastitis. Their inhibitory effects diminished post-neutralisation, thus suggesting the role of the organic acids produced in these. The probiotic isolates were preliminarily shown to be able to tolerate 0.3% bile but only two were acid-tolerant (pH 2). Conclusion: The outcomes from this study may contribute to development of novel probiotic consortia that can be commercialised for use in animal feed in livestock farming.
ISSN:0128-7451