Evaluation of the probiotic and postbiotic potential of lactic acid bacteria from artisanal dairy products against pathogens

  • Nazar Hussain National Probiotics Lab-HBD, National Institute for Biotechnology and Genetic Engineering (NIBGE), Faisalabad, Pakistan
  • Muhammad Tariq National Probiotics Lab-HBD, National Institute for Biotechnology and Genetic Engineering (NIBGE), Faisalabad, Pakistan
  • Per Erik Joakim Saris Department of Microbiology, University of Helsinki, Helsinki, Finland
  • Arsalan Zaidi National Probiotics Lab-HBD, National Institute for Biotechnology and Genetic Engineering (NIBGE), Faisalabad, Pakistan https://orcid.org/0000-0002-9366-1419
Keywords: antagonism, multi-drug resistance, organic acids, lactic acid bacteria, probiotics, lactose intolerance

Abstract

Introduction: Probiotic and postbiotic potential of thirty-two strains of lactic acid bacteria (LAB), obtained earlier from artisanal dairy sources in Pakistan, have been investigated against major multi-drug resistant (MDR) and food borne pathogenic bacteria.

Methodology: LAB strains were identified by 16S rRNA gene sequencing and their antibacterial activity was assessed by the microdilution method. Four LAB isolates, Weissella confusa PL6, Enterococcus faecium PL7, and Lactobacillus delbrueckii PL11 and PL13 were shortlisted. Their ability to degrade lactose and safety for human consumption in terms of hemolysis and antibiotic susceptibility were assessed in vitro. The antibacterial components in the cell-free supernatants (CFSs) of isolate cultures were characterized biochemically by HPLC.

Results: Acid neutralization but not protease treatment abolished the antibacterial activity of CFSs. Lactic, acetic and propionic acids were the main acids in the CFSs, and acid production peaked in the stationary phase of growth. The antibacterial activity of the LAB cultures resulted from secretion of organic acids that lowered the pH. The strains exhibited variable ability to degrade lactose and were non-hemolytic and susceptible to the most common antibiotics.

Conclusions: These LAB strains are probiotic candidates for further investigation of their postbiotic role in naturally preserving processed foods and for attenuation of lactose intolerance.

Author Biographies

Nazar Hussain, National Probiotics Lab-HBD, National Institute for Biotechnology and Genetic Engineering (NIBGE), Faisalabad, Pakistan

Researcher at National Probiotic Laboratory/NIBGE

PhD student, Dept of Biotechnology/NIBGE, Pakistan Institute of Engineering & Applied Sciences (PIEAS), Islamabad

 

Muhammad Tariq, National Probiotics Lab-HBD, National Institute for Biotechnology and Genetic Engineering (NIBGE), Faisalabad, Pakistan

Senior Scientist at National Probiotic Lab/NIBGE

Adjunct Assistant Professor, Dept of Biotechnology/ Pakistan Institute of Engineering and Applied Sciences (PIEAS)

Per Erik Joakim Saris, Department of Microbiology, University of Helsinki, Helsinki, Finland

Professor at Department of Microbiology, University of Helsinki, Finland.

Arsalan Zaidi, National Probiotics Lab-HBD, National Institute for Biotechnology and Genetic Engineering (NIBGE), Faisalabad, Pakistan

Principal Scientist, National Probiotic Lab, NIBGE, Faisalabad

Adjunct Associate Professor, Dept of Biotechnology/Pakistan Institute of Engineering and Applied Sciences (PIEAS), Islamabad

Published
2021-01-31
How to Cite
1.
Hussain N, Tariq M, Saris PEJ, Zaidi A (2021) Evaluation of the probiotic and postbiotic potential of lactic acid bacteria from artisanal dairy products against pathogens . J Infect Dev Ctries 15:102-112. doi: 10.3855/jidc.13404
Section
Original Articles