Characterization of Lactobacillus Isolates from Human Mouth and Feces as Probiotics
Abstract
Probiotics are live microbes that give many health benefits to human beings and animals, the most studied and commonly used probiotics are Gram-positive bacteria; lactobacilli and bifidobacteria. At nowadays, Lactobacillus spp. constitute more than two-thirds of the total numbers of probiotic species. The present study aimed to characterize Lactobacillus that locally isolated from human mouth and feces as probiotics. A total of three Lactobacillus isolates; Lactobacillus fermentum Lb2, Lactobacillus rhamnosus Lb9, and Lactobacillus paracasei Lb10 were investigated in respect to acid and bile salts tolerance, antibiotics susceptibility, and cell surface hydrophobicity in vitro using bacterial adhesion to hydrocarbons method. In comparison with the other two isolates, the isolate L. fermentum Lb2 was able to grow in all pH values and in the presence of different concentrations of bile salts. Antibiotics susceptibility profile showed that the tested Lactobacillus isolates were sensitive to ampicillin, amoxicillin, and erythromycin, while they were resistant to the other antibiotics that used in this study. L. fermentum Lb2 exhibited high surface hydrophobicity (77.26%), while the other tested isolates; L. rhamnosus Lb9 and L. paracasei Lb10 revealed moderate adhesion abilities, 68.56% and 65%, respectively. L. fermentum Lb2 exhibited good probiotic behavior with respect to acid and bile salt tolerance as well as adhesion ability to hydrocarbons.
Downloads
References
W. S. Ali and N. N. Mahmood. “Probiotic therapy: Review”. Iraqi. Journal of Medical Sciences, vol. 14, no. 1, pp. 1-6, 2016.
S. Fijan. “Microorganisms with claimed probiotic properties: An overview of recent literature”. International Journal of Environmental Research and Public Health, vol. 11, no. 5, pp. 4745-4767, 2014.
R. Frei, M. Akdisa and L. O’Mahony. “Prebiotics, probiotics, synbiotics, and the immune system: Experimental data and clinical evidence”. Current Opinion in Gastroenterology, vol. 31, pp. 1-6, 2015.
S. Doron and D. R. Snydman. “Risk and safety of probiotics”. Clinical Infectious Diseases, vol. 60 Suppl 2, pp. S129-S134, 2015.
S. Guandalini. “Probiotics for prevention and treatment of diarrhea”. Journal of Clinical Gastroenterology, vol. 45, pp. S149-S153, 2011.
A. Patel, N. Shah and J. B. Prajapati. “Clinical application of probiotics in the treatment of Helicobacter pylori infection- a brief review”. Journal of Microbiology, Immunology and Infection,vol. 47, no. 5, pp. 429-437, 2014.
J. M. Kim and Y. J. Park. “Probiotics in the prevention and treatment of postmenopausal vaginal infections: Review”. Journal of Menopausal Medicine, vol. 23, no. 3, pp. 139-145, 2017.
S. J. Oak and R. Jha. “The effects of probiotics in lactose intolerance: A systematic review”. Critical Reviews in Food Science and Nutrition, vol. 59, pp. 1-9, 2018.
B. S. Sivamaruthi. “A comprehensive review on clinical outcome of probiotic and synbiotic therapy for inflammatory bowel diseases”. Asian Pacific Journal of Tropical Biomedicine, vol. 8, no. 3, pp. 179-186, 2018.
S. Sarkar. “Worldwide consumer’s awareness and inclination towards healthful food products”. International Journal of Food Sciences and Nutrition, vol. 5, no. 2e, p. 1, 2016.
G. Gardiner, C. Stanton, P. B. Lynch, J. K. Collins, G. Fitzgerald and R. P. Ross. “Evaluation of cheddar cheese as a food carrier for delivery of a probiotic strain to the gastrointestinal tract”. Journal of Dairy Science, vol. 82, no. 7, pp. 1379-1387, 1999.
Y. Ohashi and K. Ushida. “Health-beneficial effects of probiotics: Its mode of action”. Animal Science Journal, vol. 80, pp. 361-371, 2009.
N. Farahmand. “Characterization of Probiotic Lactobacillus spp. isolates from Commercial Fermented Milks”, Ph.D thesis, London Metropolitan University, England, 2015.
C. Dunne, L. O’Mahony, L. Murphy, G. Thornton, D. Morrissey, S. O’Halloran, M. Feeney, S. Flynn, G. Fitzgerald, C. Daly, B. Kiely, G. C. O’Sullivan, F. Shanahan and J. K. Collins. “In vitro selection criteria for probiotic bacteria of human origin: Correlation with in vivo findings”. American Journal of Clinical Nutrition, vol. 73, no. 2, pp. 386s-392s, 2001.
S. Gulel. “Molecular Identification and Properties of ‘Lactobacillus acidophilus’ group Isolates from Turkish Kefir,” M.Sc.thesis, Middle East Technical University, Turkey, 2014.
M. A. Ciorba. “A gastroenterologist’s guide to probiotics”. Clinical Gastroenterology and Hepatology, vol. 10, no. 9, pp. 960-968, 2012.
V. Coeuret, M. Gueguen and J. P. Vernoux. “Numbers and strains of lactobacilli in some probiotic products”. International Journal of Food Microbiology, vol. 97, no. 2, pp. 147-156, 2004.
R. Dowarah, A. K. Verma and N. Agarwal. “The use of Lactobacillus as an alternative of antibiotic growth promoters in pigs: A review”. Animal Nutrition, vol. 3, no. 1, pp. 1-6, 2017.
A. T. A. Reza and W. S. Ali. “Antibacterial activity of Lactobacillus spp. against Listeria monocytogenes”. Indian Journal of Public Health Research and Development, In Press.
W. P. Charteris, P. M. Kelly, L. Morelli and J. K. Collins. “Development and application of an in vitro methodology to determine the transit tolerance of potentially probiotic Lactobacillus and Bifidobacterium species in the upper human gastrointestinal tract”. Journal of Applied Microbiology, vol. 84, no. 5, pp. 759-768, 1998.
M. F. Fernandez, S. Boris and C. Barbes. “Probiotic properties of human lactobacilli strains to be used in the gastrointestinal tract”. Journal of Applied Microbiology, vol. 94, no. 3, pp. 449‑455, 2003.
W. P. Charteris, P. M. Kelly, L. Morelli and J. K. Collins. “Antibiotic susceptibility of potentially probiotic Lactobacillus species”. Journal of Food Protection, vol. 61, no. 12, pp. 1636-1643, 1998.
M. Rosenberg, D. Gutnick and E. Rosenberg. “Adherence of bacteria to hydrocarbons: A simple method for measuring cellsurface hydrophobicity”. FEMS Microbiology Letters, vol. 9, no. 1, pp. 29-33, 1980.
SAS. Statistical Analysis System, User’s Guide. Statistical. Version 9.1th ed. Cary. N.C. USA: SAS. Institute Inc., 2012.
E. Tuomola, R. Crittenden, M. Playne, E. Isolauri and S. Salminen. “Quality assurance criteria for probiotic bacteria”. American Journal of Clinical Nutrition, vol. 73, no. 2, pp. 393s-398s, 2001.
L. Samaranayake. “Essential Microbiology for Dentistry E-Book”, 4th ed. Amsterdam, Netherlands: Elsevier Health Sciences, 2011.
A. M. Grumezescu and A. M. Holban. “Advances in Biotechnology for Food Industry”. Cambridge, USA: Academic Press, 2018.
D. Fernández-Calviño and E. Bååth. “Growth response of the bacterial community to pH in soils differing in pH”. FEMS Microbiology Ecology, vol. 73, pp. 149-156, 2010.
M. Mirlohi, S. Soleimanian-Zad, S. Dokhani, M. Sheikh-Zeinodin and A. Abghary. “Investigation of acid and bile tolerance of native lactobacilli isolated from fecal samples and commercial probiotics by growth and survival studies”. Iranian Journal of Biotechnology, vol. 7, no. 4, pp. 233-240, 2009.
M. Tavakoli1, Z. Hamidi-Esfahani, M. A. Hejazi, M. H. Azizi and S. Abbasi. “Characterization of probiotic abilities of lactobacilli isolated from Iranian koozeh traditional cheese”. Polish Journal of Food and Nutrition Sciences, vol. 67, no. 1, pp. 41-48, 2017.
L. Ruiz, A. Margolles and B. Sánchez. “Bile resistance mechanisms in Lactobacillus and Bifidobacterium”. Frontiers in Microbiology, vol. 4, pp. 1-8, 2013.
N. Zdolec, I. Filipović, Ž. C. Fleck, A. Marić, D. Jankuloski, L. Kozačinski and B. Njari. “Antimicrobial susceptibility of lactic acid bacteria isolated from fermented sausages and raw cheese”.Veterinarski Arhiv, vol. 81, no. 1, pp. 133-141, 2011.
S. K. Allameh, F. M. Yusoff, H. M. Daud, E. Ringø, A. Ideris and C. R. Saad. “Characterization of a probiotic Lactobacillus fermentum isolated from snakehead, channa striatus, stomach”. Journal of the World Aquaculture Society, vol. 44, no. 6, pp. 835‑844, 2013.
R. Georgieva, L. Yocheva, L. Tserovska, G. Zhelezova, N. Stefanova, A. Atanasova, A. Danguleva, G. Ivanova, N. Karapetkov, N. Rumyan and E. Karaivanova. “Antimicrobial activity and antibiotic susceptibility of Lactobacillus and Bifidobacterium spp. intended for use as starter and probiotic cultures”. Biotechnology and Biotechnological Equipment, vol. 29, no. 1, pp. 84-91, 2015.
A. García, K. Navarro, E. Sanhueza, S. Pineda, E. Pastene, M. Quezada, K. Henríquez, A. Karlyshev, J. Villena and C. González. “Characterization of Lactobacillus fermentum UCO‑979C, a probiotic strain with a potent anti-Helicobacter pylori activity”. Electronic Journal of Biotechnology, vol. 25, pp. 75-83, 2017.
R. Coppola, M. Succi, P. Tremonte, A. Reale, G. Salzano and E. Sorrentino. “Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from parmigiano reggiano cheese”. Lait, vol. 85, no. 3, pp. 193-204, 2005.
V. S. Ocana, E. Bru, A. A. De Ruiz Holgado and M. E. Nader‑Macias. “Surface characteristics of lactobacilli isolated from human vagina”. Journal of General and Applied Microbiology, vol. 45, no. 5, pp. 203-212, 1999.
T. De Wouters, C. Jans, T. Niederberger, P. Fischer and P. A. Ruhs. “Adhesion potential of intestinal microbes predicted by physico‑chemical characterization methods”. PLoS One, vol. 10, no. 8, pp. 1-17, 2015.
M. C. Van Loosdrecht, J. Lyklema, W. Norde, G. Schraa and A. J. Zehnder. “The role of bacterial cell wall hydrophobicity in adhesion”. Applied and Environmental Microbiology, vol. 53, no. 8, pp. 1893-1897, 1987.
Copyright (c) 2020 Wala’a Sh. Ali, Aya T. Reza

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Authors who publish with this journal agree to the following terms:
1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License [CC BY-NC-ND 4.0] that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).