Comparative characterization of strains of lactic acid bacteria isolated from Kazakhstan mare's milk and koumiss to create probiotic preparation

Authors

  • Fatima Sagymbek Almaty Technological University, Faculty of Department of Food Biotechnology, st. Tole bi 100, 050000, Almaty, Kazakhstan, Tel.: +7 701 6383835
  • Tolkyn Abdigaliyeva Almaty Technological University, Faculty of Department of Food Biotechnology, st. Tole bi 100, 050000, Almaty, Kazakhstan, Tel.: +7 702 498333 https://orcid.org/0000-0002-1404-8852
  • Assiya Serikbaeva Kazakh National Agrarian Research University, Department of Food Technology and Safety, 050010, Almaty, Kazakhstan, Tel.: +7 777 72565375
  • Zubaira Kozhahmetova Kazakh National Agrarian Research University, Department of Microbiology, Virology and Immunology, 050010, Almaty, Kazakhstan, Tel.: +7 777 70547016
  • Zhuldyz Suleimenova , Kazakh National Agrarian Research University, Department of Food Technology and Safety, 050010, Almaty, Kazakhstan, Tel.: +7 707 1555327

DOI:

https://doi.org/10.5219/1906

Keywords:

mare's milk, koumiss, LAB, probiotic properties

Abstract

The most widely used probiotics that benefit human and animal health are lactic acid bacteria (LAB) derived from milk and dairy products. Therefore, this study aimed to investigate the probiotic properties of LAB strains isolated from Kazakhstan mare's milk and koumiss (fermented mare’s milk) samples. A total of 24 LAB strains were isolated to test their probiotic properties. Based on analysis of probiotic properties, the strains 3K, 7K, 9K, 10K and 11K were identified by 16S rDNA sequence analysis. According to PCR analysis, three strains (3K, 7K, 9K) were assigned to the species Limosilactobacillus fermentum and the remaining two strains (10K and 11K) were assigned to the species Lacticaseibacillus paracasei. In summary, the high biological potential of the strain Lacticaseibacillus paracasei 10K was identified as having probiotic property, which suggests its possible use as a promising candidate.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Wieërs, G., Belkhir, L., Enaud, R., Leclercq, S., Philippart de Foy, J.-M., Dequenne, I., de Timary, P., & Cani, P. D. (2020). How Probiotics Affect the Microbiota. In Frontiers in Cellular and Infection Microbiology (Vol. 9). Frontiers Media SA. https://doi.org/10.3389/fcimb.2019.00454 DOI: https://doi.org/10.3389/fcimb.2019.00454

de Melo Pereira, G. V., de Oliveira Coelho, B., Magalhães Júnior, A. I., Thomaz-Soccol, V., & Soccol, C. R. (2018). How to select a probiotic? A review and update of methods and criteria. In Biotechnology Advances (Vol. 36, Issue 8, pp. 2060–2076). Elsevier BV. https://doi.org/10.1016/j.biotechadv.2018.09.003 DOI: https://doi.org/10.1016/j.biotechadv.2018.09.003

Pophaly, S. D., Chauhan, M., Lule, V., Sarang, P., Tarak, J., Thakur, K., & Tomar, S. K. (2018). Functional Starter Cultures for Fermented Dairy Products. In Microbial Cultures and Enzymes in Dairy Technology (pp. 54–68). IGI Global. https://doi.org/10.4018/978-1-5225-5363-2.ch003 DOI: https://doi.org/10.4018/978-1-5225-5363-2.ch003

Charalampopoulos, D., Wang, R., Pandiella, S. S., & Webb, C. (2002). Application of cereals and cereal components in functional foods: a review. In International Journal of Food Microbiology (Vol. 79, Issues 1–2, pp. 131–141). Elsevier BV. https://doi.org/10.1016/s0168-1605(02)00187-3 DOI: https://doi.org/10.1016/S0168-1605(02)00187-3

Rakhmanova, A., Wang, T., Xing, G., Ma, L., Hong, Y., Lu, Y., Xin, L., Xin, W., Zhu, Q., & Lü, X. (2021). Isolation and identification of microorganisms in Kazakhstan koumiss and their application in preparing cow-milk koumiss. In Journal of Dairy Science (Vol. 104, Issue 1, pp. 151–166). American Dairy Science Association. https://doi.org/10.3168/jds.2020-18527 DOI: https://doi.org/10.3168/jds.2020-18527

Li, Q., Zhang, C., Xilin, T., Ji, M., Meng, X., Zhao, Y., Siqin, B., Zhang, N., & Li, M. (2022). Effects of Koumiss on Intestinal Immune Modulation in Immunosuppressed Rats. In Frontiers in Nutrition (Vol. 9). Frontiers Media SA. https://doi.org/10.3389/fnut.2022.765499 DOI: https://doi.org/10.3389/fnut.2022.765499

Ren, S., Chen, A., Tian, Y., Bai, Z., & Wang, C. (2022). Lactobacillus paracasei from koumiss ameliorates diarrhea in mice via tight junctions modulation. In Nutrition (Vol. 98, p. 111584). Elsevier BV. https://doi.org/10.1016/j.nut.2021.111584 DOI: https://doi.org/10.1016/j.nut.2021.111584

Yang, Y., An, H., Zhai, Z., Wang, G., Li, J., & Hao, Y. (2016). Complete genome sequence of Lactobacillus helveticus CAUH18, a potential probiotic strain originated from koumiss. In Journal of Biotechnology (Vol. 224, pp. 18–19). Elsevier BV. https://doi.org/10.1016/j.jbiotec.2016.03.004 DOI: https://doi.org/10.1016/j.jbiotec.2016.03.004

Yi, L., Dang, Y., Wu, J., Zhang, L., Liu, X., Liu, B., Zhou, Y., & Lu, X. (2016). Purification and characterization of a novel bacteriocin produced by Lactobacillus crustorum MN047 isolated from koumiss from Xinjiang, China. In Journal of Dairy Science (Vol. 99, Issue 9, pp. 7002–7015). American Dairy Science Association. https://doi.org/10.3168/jds.2016-11166 DOI: https://doi.org/10.3168/jds.2016-11166

Rong, J., Zheng, H., Liu, M., Hu, X., Wang, T., Zhang, X., Jin, F., & Wang, L. (2015). Probiotic and anti-inflammatory attributes of an isolate Lactobacillus helveticus NS8 from Mongolian fermented koumiss. In BMC Microbiology (Vol. 15, Issue 1). Springer Science and Business Media LLC. https://doi.org/10.1186/s12866-015-0525-2 DOI: https://doi.org/10.1186/s12866-015-0525-2

Zhang, J., Wang, L., Guo, Z., Sun, Z., Gesudu, Q., Kwok, L., Menghebilige, , & Zhang, H. (2014). 454 pyrosequencing reveals changes in the faecal microbiota of adults consumingLactobacillus caseiZhang. In FEMS Microbiology Ecology (Vol. 88, Issue 3, pp. 612–622). Oxford University Press (OUP). https://doi.org/10.1111/1574-6941.12328 DOI: https://doi.org/10.1111/1574-6941.12328

GOST 26809.1-2014 Milk and milk products. Acceptance regulations, methods of sampling and sample preparation for testing. Part 1. Milk, dairy, milk compound and milk-contained products.

GOST 33951-2016 Milk and milk products. Methods for determination of the lactic acid bacteria.

Hu, B., Tian, F., Wang, G., Zhang, Q., Zhao, J., Zhang, H., & Chen, W. (2015). Enhancement of bile resistance in Lactobacillus plantarum strains by soy lecithin. In Letters in Applied Microbiology (Vol. 61, Issue 1, pp. 13–19). Oxford University Press (OUP). https://doi.org/10.1111/lam.12418 DOI: https://doi.org/10.1111/lam.12418

Vanniyasingam, J., Kapilan, R., & Vasantharuba, S. (2019). Isolation and characterization of potential probiotic lactic acid bacteria isolated from cow milk and milk products. In AGRIEAST: Journal of Agricultural Sciences (Vol. 13, Issue 1, p. 32). Sri Lanka Journals Online (JOL). https://doi.org/10.4038/agrieast.v13i1.62 DOI: https://doi.org/10.4038/agrieast.v13i1.62

Dzhobulaeva, A. K., Dzhakibaeva, G. T., Kebekbaeva, K. M., Zhaniyazov, J. A., & Alimbetova, A. V. (2015) Application of polymerase chain reaction for identification of collection cultures. In Advances of Modern Natural Science (Vol. 5, pp. 121–125). Russian Publishers Association.

Musaev, A., Sadykova, S., Anambayeva, A., Saizhanova, M., Balkanay, G., & Kolbaev, M. (2021). Mare’s Milk: Composition, its Properties and Uses in Medicine. Archives of Razi Institute, Online First. https://doi.org/10.22092/ari.2021.355834.1725

Afzaal, M., Saeed, F., Anjum, F., Waris, N., Husaain, M., Ikram, A., Ateeq, H., Muhammad Anjum, F., & Suleria, H. (2021). Nutritional and ethnomedicinal scenario of koumiss: A concurrent review. In Food Science & Nutrition (Vol. 9, Issue 11, pp. 6421–6428). Wiley. https://doi.org/10.1002/fsn3.2595 DOI: https://doi.org/10.1002/fsn3.2595

Jin, Y., Luo, B., Cai, J., Yang, B., Zhang, Y., Tian, F., & Ni, Y. (2021). Evaluation of indigenous lactic acid bacteria of raw mare milk from pastoral areas in Xinjiang, China, for potential use in probiotic fermented dairy products. In Journal of Dairy Science (Vol. 104, Issue 5, pp. 5166–5184). American Dairy Science Association. https://doi.org/10.3168/jds.2020-19398 DOI: https://doi.org/10.3168/jds.2020-19398

Sanders, M. E., Merenstein, D., Merrifield, C. A., & Hutkins, R. (2018). Probiotics for human use. In Nutrition Bulletin (Vol. 43, Issue 3, pp. 212–225). Wiley. https://doi.org/10.1111/nbu.12334 DOI: https://doi.org/10.1111/nbu.12334

Melia, S., Yuherman, Y., Jaswandi, J., & Purwati, E. (2018). Selection of buffalo milk lactic acid bacteria with probiotic potential. In Asian Journal of Pharmaceutical and Clinical Research (Vol. 11, Issue 6, p. 186). Innovare Academic Sciences Pvt Ltd. https://doi.org/10.22159/ajpcr.2018.v11i6.24809 DOI: https://doi.org/10.22159/ajpcr.2018.v11i6.24809

Del Piano, M., Carmagnola, S., Ballarè, M., Sartori, M., Orsello, M., Balzarini, M., Pagliarulo, M., Tari, R., Anderloni, A., Strozzi, G. P., Mogna, L., Sforza, F., & Capurso, L. (2011). Is microencapsulation the future of probiotic preparations? The increased efficacy of gastro-protected probiotics. In Gut Microbes (Vol. 2, Issue 2, pp. 120–123). Informa UK Limited. https://doi.org/10.4161/gmic.2.2.15784 DOI: https://doi.org/10.4161/gmic.2.2.15784

Azat, R., Liu, Y., Li, W., Kayir, A., Lin, D., Zhou, W., & Zheng, X. (2016). Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese. In Journal of Zhejiang University-SCIENCE B (Vol. 17, Issue 8, pp. 597–609). Zhejiang University Press. https://doi.org/10.1631/jzus.b1500250 DOI: https://doi.org/10.1631/jzus.B1500250

Danova, S., Petrov, K., Pavlov, P., & Petrova, P. (2005). Isolation and characterization of Lactobacillus strains involved in koumiss fermentation. In International Journal of Dairy Technology (Vol. 58, Issue 2, pp. 100–105). Wiley. https://doi.org/10.1111/j.1471-0307.2005.00194.x DOI: https://doi.org/10.1111/j.1471-0307.2005.00194.x

Hamad, I., Cardilli, A., Côrte-Real, B. F., Dyczko, A., Vangronsveld, J., & Kleinewietfeld, M. (2022). High-Salt Diet Induces Depletion of Lactic Acid-Producing Bacteria in Murine Gut. In Nutrients (Vol. 14, Issue 6, p. 1171). MDPI AG. https://doi.org/10.3390/nu14061171 DOI: https://doi.org/10.3390/nu14061171

Padmavathi, T., Bhargavi, R., Priyanka, P. R., Niranjan, N. R., & Pavitra, P. V. (2018). Screening of potential probiotic lactic acid bacteria and production of amylase and its partial purification. In Journal of Genetic Engineering and Biotechnology (Vol. 16, Issue 2, pp. 357–362). Springer Science and Business Media LLC. https://doi.org/10.1016/j.jgeb.2018.03.005 DOI: https://doi.org/10.1016/j.jgeb.2018.03.005

Kasimin, M. E., Mohd. Faik, A. A., Jani, J., Abbasiliasi, S., B. Ariff, A., & Jawan, R. (2020). Probiotic properties of antimicrobial-producing lactic acid bacteria isolated from dairy products and raw milk of sabah (northern borneo), malaysia. In Malaysian Applied Biology (Vol. 49, Issue 3, pp. 95–106). Persatuan Biologi Gunaan Malaysia. https://doi.org/10.55230/mabjournal.v49i3.1580 DOI: https://doi.org/10.55230/mabjournal.v49i3.1580

Pal, A., & Bhowal, S. (2021). An in vitro comparative analysis of properties of probiotic bacteria present in beverages. In Journal of Advanced Scientific Research (Vol. 12, Isuue 03, pp. 76–81). https://doi.org/10.55218/JASR.202112344 DOI: https://doi.org/10.55218/JASR.202112344

Prabhurajeshwar, C., & Chandrakanth, R., K. (2017). Probiotic potential of Lactobacilli with antagonistic activity against pathogenic strains: An in vitro validation for the production of inhibitory substances. In Biomedical Journal (Vol. 40, pp. 270–283). https://doi.org/10.1016/j.bj.2017.06.008 DOI: https://doi.org/10.1016/j.bj.2017.06.008

Rzepkowska, A., Zielińska, D., Ołdak, A., & Kołożyn-Krajewska, D. (2017). Safety assessment and antimicrobial properties of the lactic acid bacteria strains isolated from polish raw fermented meat products. In International Journal of Food Proporties (Vol. 20, pp. 2736–2747). https://doi.org/10.1080/10942912.2016.1250098 DOI: https://doi.org/10.1080/10942912.2016.1250098

Vankerckhoven, V., Huys, G., Vancanneyt, M., Vael, C., Klare, I., Romond, M.-B., Entenza, J. M., Moreillon, P., Wind, R. D., Knol, J., Wiertz, E., Pot, B., Vaughan, E. E., Kahlmeter, G., & Goossens, H. (2008). Biosafety assessment of probiotics used for human consumption: recommendations from the EU-PROSAFE project. In Trends in Food Science & Technology (Vol. 19, Issue 2, pp. 102–114). Elsevier BV. https://doi.org/10.1016/j.tifs.2007.07.013 DOI: https://doi.org/10.1016/j.tifs.2007.07.013

Guo, H., Pan, L., Li, L., Lu, J., Kwok, L., Menghe, B., Zhang, H., & Zhang, W. (2017). Characterization of Antibiotic Resistance Genes fromLactobacillusIsolated from Traditional Dairy Products. In Journal of Food Science (Vol. 82, Issue 3, pp. 724–730). Wiley. https://doi.org/10.1111/1750-3841.13645 DOI: https://doi.org/10.1111/1750-3841.13645

Aryantini, N. P. D., Yamasaki, E., Kurazono, H., Sujaya, I. N., Urashima, T., & Fukuda, K. (2016). In vitrosafety assessments and antimicrobial activities ofLactobacillus rhamnosusstrains isolated from a fermented mare’s milk. In Animal Science Journal (Vol. 88, Issue 3, pp. 517–525). Wiley. https://doi.org/10.1111/asj.12668 DOI: https://doi.org/10.1111/asj.12668

Wu, R., Wang, L., Wang, J., Li, H., Menghe, B., Wu, J., Guo, M., & Zhang, H. (2009). Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia. In Journal of Basic Microbiology (Vol. 49, Issue 3, pp. 318–326). Wiley. https://doi.org/10.1002/jobm.200800047 DOI: https://doi.org/10.1002/jobm.200800047

Pan, D. D., Zeng, X. Q., & Yan, Y. T. (2010). Characterisation of Lactobacillus fermentum SM-7 isolated from koumiss, a potential probiotic bacterium with cholesterol-lowering effects. In Journal of the Science of Food and Agriculture (Vol. 91, Issue 3, pp. 512–518). Wiley. https://doi.org/10.1002/jsfa.4214 DOI: https://doi.org/10.1002/jsfa.4214

Downloads

Published

2023-09-12

How to Cite

Sagymbek, F., Abdigaliyeva, T., Serikbaeva, A., Kozhahmetova, Z., & Suleimenova, Z. (2023). Comparative characterization of strains of lactic acid bacteria isolated from Kazakhstan mare’s milk and koumiss to create probiotic preparation. Potravinarstvo Slovak Journal of Food Sciences, 17, 777–787. https://doi.org/10.5219/1906