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Related Experiment Video

Updated: May 20, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

A potent probiotic strain from cheddar cheese.

P Shobharani¹, Renu Agrawal

¹Department of Food Microbiology, Central Food Technological Research Institute, Mysore, India.

Indian Journal of Microbiology

|July 4, 2012

Summary

This study isolated Leuconostoc paramesenteroides from cheddar cheese and adapted it for gut survival. The bacteria demonstrated probiotic potential through adhesion, antimicrobial activity, and lactose hydrolysis.

Keywords:

Antibiotic Antimicrobial Leuconostoc paramesenteroides Probiotic

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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Published on: June 16, 2022

Area of Science:

Food Microbiology
Probiotics Research
Gastrointestinal Health

Background:

Lactic acid bacteria (LAB) are crucial for fermented foods and gut health.
Identifying robust LAB strains with probiotic properties is essential for functional foods.
Leuconostoc paramesenteroides is a known lactic acid bacterium found in dairy products.

Purpose of the Study:

To isolate and characterize a strain of Leuconostoc paramesenteroides from cheddar cheese.
To enhance its survival in extreme gastrointestinal conditions (low pH, high bile salts).
To evaluate its potential as a probiotic agent.

Main Methods:

Isolation and characterization of bacteria from cheddar cheese.
Sequential sub-culturing for adaptation to low pH (2.0) and 2% bile salt concentration.
In vitro assays for cell hydrophobicity, adhesion to rat intestinal epithelial cells, antimicrobial activity, and beta-galactosidase activity.
Vancomycin sensitivity testing.

Main Results:

Isolated Leuconostoc paramesenteroides adapted to survive pH 2.0 and 2% bile salts.
Demonstrated significant cell hydrophobicity (46.11% adherence to toluene) and in vitro adhesion to intestinal cells.
Exhibited antimicrobial activity against foodborne pathogens and was vancomycin sensitive.
Showcased beta-galactosidase activity (3.42 μM/mg protein), indicating lactose hydrolysis capability.

Conclusions:

The adapted Leuconostoc paramesenteroides strain possesses key characteristics for probiotic application.
Its ability to withstand gut conditions, adhere to the intestinal lining, inhibit pathogens, and aid lactose digestion supports its use as a functional probiotic ingredient.