Isolation and Characterization of Probiotics from Various Food Products as Potential Human Food Additives
Mohamed Ali, F., Hassan, E., Abdelhafez, A., Abd-Elhalim, B. (2023). Isolation and Characterization of Probiotics from Various Food Products as Potential Human Food Additives. EKB Journal Management System, 31(1), 63-80. doi: 10.21608/ajs.2023.173367.1503
Fekria Mohamed Ali; Enas Hassan; Ahmed Abdelhafez; Basma Abd-Elhalim. "Isolation and Characterization of Probiotics from Various Food Products as Potential Human Food Additives". EKB Journal Management System, 31, 1, 2023, 63-80. doi: 10.21608/ajs.2023.173367.1503
Mohamed Ali, F., Hassan, E., Abdelhafez, A., Abd-Elhalim, B. (2023). 'Isolation and Characterization of Probiotics from Various Food Products as Potential Human Food Additives', EKB Journal Management System, 31(1), pp. 63-80. doi: 10.21608/ajs.2023.173367.1503
Mohamed Ali, F., Hassan, E., Abdelhafez, A., Abd-Elhalim, B. Isolation and Characterization of Probiotics from Various Food Products as Potential Human Food Additives. EKB Journal Management System, 2023; 31(1): 63-80. doi: 10.21608/ajs.2023.173367.1503

Isolation and Characterization of Probiotics from Various Food Products as Potential Human Food Additives

Arab Universities Journal of Agricultural Sciences
Article 29, Volume 31, Issue 1, June 2023, Page 63-80  XML PDF (769.59 K)
Document Type: Original Article
DOI: 10.21608/ajs.2023.173367.1503
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Authors
Fekria Mohamed Ali email orcid 1; Enas Hassanorcid 2; Ahmed Abdelhafez email 2, 3; Basma Abd-Elhalimorcid 2
1Faculty of Organic Agriculture, Heliopolis University for Sustainable Development, Bilbies, Cairo Desert Road, Cairo 11785, Egypt.
2Agricultural Microbiology Department , Faculty of Agriculture, Ain Shams University, Cairo, Egypt.
3Heliopolis University for Sustainable Development, Faculty of Organic Agriculture, Cairo, Egypt.
Abstract
In this study, human-safe lactic acid microorganisms (LAM) were isolated from food samples to be used as potential additives for human food. Samples from various food sources (artisanal cheeses, fermented chickpeas, fermented rice, natural yogurt, pickles, and raw milk) were used to inoculate de Man, Rogosa, and Sharpe (MRS) and malt agar plates, which were incubated at 30°C for 48 h or 37°C for 72 h to isolate lactic acid bacteria and yeast, respectively. Out of 120 isolates (85 bacteria and 35 yeast), 75 isolates showed γ-hemolytic activity and were considered “Generally Recognized As Safe” (GRAS) isolates. After testing their growth rate under the gastrointestinal tract (GIT) conditions, including acidic pH and specific bile salt concentrations, we selected 30 isolates. Then, we evaluated the fermentative abilities of these 30 isolates on nine types of carbohydrates, their total acidity, and their antagonistic activity against five human pathogens. Based on the results of these tests, four isolates were selected for identification using the Biolog program and 16S rRNA sequencing for bacteria and 18S rRNA sequencing for yeast and found to be Bacillus bingmayongesis (FJAT-13831), Lacticaseibacillus paracasei (R094), Pediococcus pentosaceus (DSM 20336), and one yeast isolate as Saccharomyces cerevisiae (SaCe1 26S).
Keywords
Probiotics; Lactic acid microorganisms; Bacillus bingmayongesis; Lactobacillus paracasei; Pediococcus pentosaceus; Saccharomyces Cerevisiae
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