<div style="text-align:justify">Background: Lactic acid bacteria are regarded the most important bacteria concerning food fermentation, pharmaceutical and special dietary applications. Strains have been isolated from environments rich in available carbohydrate substrates, such as food and feed, but also in human and animal cavities and in sewage and plant material. Besides lactic acid, other side products include acetate, ethanol, CO2, formate and succinate. The most important advantage of Lactic acid bacteria making them suitable for the use in food biotechnology, is that they are generally recognized as safe (GRAS). Studies on Lactic acid bacteria isolated from aerial parts of plants are scarce. Bacteria that colonize plant roots and promote plant growth are referred to as plant growth-promoting rhizobacteria. Several substances produced by antagonistic rhizobacteria have been related to pathogen control and indirect promotion of growth in many plants. The present work explores the potential use of Lactic acid bacteria in promotion of plant growth.&nbsp; 
Methods: Three isolates were obtained from aerial parts of pomegranate plant and confirmed by 16S rRNA sequencing to belong to Leuconostoc sp. The isolates were checked for plant growth promoting traits viz. antifungal activity, production of plant growth hormones, enzymes and 1-amino cyclopropane carboxylate deaminase activity.&nbsp; 
Result: As LAB showed plant growth promoting traits, they can be suitably used for plant growth promotion.</div>

​Potential of Lactic Acid Bacteria in Plant Growth Promotion

<div>Background: Sapota (Achras sapota L. or Manilkara zapota L.) is one of the major fruit crops grown in subtropical countries and it contains sugars, acids, protein, phenolics carotenoids, ascorbic acid, minerals and vitamins. Growing of lactic acid bacteria in fruit juices for health benefits and improving the nutritional and sensory attributes of the fruit juice is becoming more prominent in the present days. In recent years, consumer preference for non dairy food products has increased especially for lactose intolerance people. The present study is aimed to develop probioticated sapota fruit juice using probiotic bacteria like Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus casei. 
 
Methods: Sapota fruit juice was prepared and inoculated with four different species of proven probiotic lactic acid bacteria (Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus acidophilus and Lactobacillus casei) and incubated at 30oC and 37oC for 72 hours. Population dynamics of lactic acid bacteria and their impact on physicochemical properties of probiotic sapota juice during fermentation at two different temperatures were studied. Sensory evaluation was also studied to know the overall acceptability of the probiotic fruit juice. 
 
Result: The pH decreased and titratable acidity (TA) increased in all probiotic sapota juice samples incubated at 30oC and 37oC for 72 hours and the maximum titratable acidity was recorded by T4 (Lactobacillus plantarum) followed by T1 (L. acidophilus). All the three carbohydrates like glucose, fructose and sucrose present in sapota juice samples were utilized by the lactic acid bacteria during fermentation. Total phenolic concentration in the samples increased during fermentation. Viable cell counts in both samples kept at 30oC and 37oC gradually increased from 0 to 48 hours and then decreased. Sensory evaluation was conducted randomly for all the samples and no significant difference was recorded.</div>

Survivability and Population Dynamics of Lactic Acid Bacteria (LAB) in Probioticated Sapota Juice (Achras sapota L.) and their Influence on Physicochemical Properties

<div>Background: Technological characterization of lactic acid bacteria isolated from sheep&rsquo;s milk collected in 3 regions in northwestern Algeria. 
 
Methods: During the period from 2018 to 2019, fifty strains of Lactic acid bacteria isolated from samples sheep&rsquo;s milk were evaluated for several technologically-relevant properties: diacetyl and exopolysaccharides production, acidification, proteolytic and lipolytic activity and their antagonist activity against Escherichia coli and Pseudomonas aeruginosa.&nbsp; 
 
Result: The results indicate that among all the isolates only 20% were distinguished by their production of EPS mainly the genus Leuconostoc. Diacetyl production was observed in 71% of Lactobacillus, 60% of Enterococcus and 25% in Leuconostoc. 94% isolates showed moderate proteolytic activity. 56% and 60% of the strains degraded tween 80 and olive oil respectively for lipolytic activity. Inhibition activity by the cultures LAB was about 82% and 78% against E. coli and P. aeruginosa respectively. No culture supernatants inhibit P. aeruginosa, however 18% of the Enterococcus trains inhibit E. coli. BME1.A2 and BME2.D4 showed their highest acidification capacity developing a very large quantity of lactic acid after 24 h of incubation, i.e., 7.6 and 8.4 g lactic acid/L respectively.</div>

<div>Technological Characterization of Lactic Acid Bacteria Isolated from Different Sheep&rsquo;s Milk</div>

<div>Background: The present objective of the study was to isolate and characterize the gut associated culturable lactic acid bacteria (beneficial bacteria) from the gut of Penaeus vannamei for their potential application as probiotic. 
 
Methods: Penaeus vannamei (host) gut associated bacterial isolates were obtained from ten commercial brackishwater shrimp ponds (n=10) located in Kanchipuram, Chengalpattu, Tiruvallur and Villupuram districts of Tamil N&acirc;du, during 2021-22 to test their efficiency as indigenous gut probiotic. Twenty-five shrimps from each pond, with salinity ranging from 5 to 25 ppt, were collected for isolation of beneficial bacterial isolates. 
 
Result: Thirty lactic acid bacteria were isolated and identified from the gut of 250 Penaeus vannamei, using a 16S ribosomal DNA sequence. Six isolates viz., Pediococcus pentosaceus (ON495586), Lactiplantibacillus plantarum (ON491817), Lactococcus lactis (ON479264), Enterococcus faecium (ON478992), Enterococcus hirae (ON478991) and Enterococcus durans (ON564885) having better enzyme activity were taken and further subjected to in vitro analysis. It was found that these isolates had antibacterial activity against shrimp pathogens V. campbelli, V. harveyi and V. parahaemolyticus with zone of inhibition ranging between 12.33 to 21.00 mm; showed better growth at pH 7.0; tolerated the bile salts up to 1% concentration and endured salt concentrations up to 6.0%. In addition, above isolates demonstrated excellent auto-aggregative activity (74.45 to 91.14%) and hydrophobicity (77 to 99.93%). No antagonist activities were detected among the strains, suggesting its use as the multiple cocktail probiotic. Hence, the investigated isolates could serve as potential probiotics in shrimp aquaculture production systems.</div>

Characterization of Lactic Acid Bacteria from the Gut of Penaeus vannamei as Potential Probiotic

<div>Background: Artisanal dairy products are considered an affordable food source and are highly valued by Algerian consumers. 
 
Methods: In this study during the period from 2019 to 2020, phenotypic identification methods and protein analysis by MALDI-TOF MS were performed to identify lactic acid bacteria isolated from 19 sample and five types of artisanal dairy products collected in different Algerian regions (East, West, North, South).&nbsp; 
 
Results: A number of 250 strains were isolated, only those that showed the characteristics of lactic acid bacteria were identified by analysing their proteins, The results showed that the strains belong to different species of LAB namely: Lactobacillus fermentum (31.03%), Enterococcus faecium (24.14%), Lactobacillus plantarum (21.55%), Enterococcus faecalis (17.24%), Lactococcus lactis ssp lactis (4.31%), Lactobacillus paracasei and Lactobacillus paraplantarum (0.86%). Identification by MALDI-TOF MS was similar to that provided by phenotypic Characterization. This new technique that has been used is considered as an effective tool for rapid identification of food-associated lactic acid strains and has also been successfully extended to dairy isolates.</div>

​Application of MALDI-TOF Mass Spectrometry to Identify Lactic Acid Bacteria Isolated from Artisanal Dairy Products in Algeria

<div style="text-align: justify;">The present study assesses the feasibility of noni and mulberry as a raw substrate for the production of probiotic noni and mulberry juice by lactic acid bacteria (Lactobacillus plantarum SK-3 and Pediococcus acidilactici M-3). Changes in pH, titratable acidity (lactic acid), cell survival, and antioxidant properties were examined during fermentation. Both the strains grew well in noni juice and mulberry juice after 48 hour fermentation. P. acidilactici M-3 produced less lactic acid than L. plantarum SK-3. After 28 days of cold storage, both tested strains survived the low-pH conditions in fermented noni juice and mulberry juice. Both the juices fermented with L. plantarum SK-3 had a high antioxidant capacity. The noni and mulberry juice fermented with L. plantarum SK-3 had shown the cholesterol-lowering ability better than the juices fermented with P. acidilactici M-3. Finally, L. plantarum SK-3 and P. acidilactici M-3 were found as optimal probiotics for fermentation with noni juice as well as mulberry juice. In this investigation, the results could be an indicator of the development of health-promoting food juices.</div>

<div style="text-align: justify;">Probiotic Potential of Noni and Mulberry Juice Fermented with Lactic Acid Bacteria</div>

Background: This study aims to identify the types of lactic acid bacteria (LAB) in raw cow milk obtained from different locations in Babylon, Iraq using genetic analysis and study the phylogenetic relationship among them. 
 
Methods: The study was based on 74 isolates collected from different milk samples. LAB was isolated on selective media from MRS agar after conducting a series of decimal dilutions. LAB was diagnosed depending on the morphological characteristics and nitrogenous base sequences for the 16S rRNA gene, which was 1500 bp. the whole genome was extracted from all isolates. 
 
Result: This study identified 74 isolated bacteria as gram-positive lactic acid bacteria (LAB), with most being cocci and the rest bacilli. Six LAB species were identified through genetic analysis (16S rRNA sequencing):&nbsp;Lactobacillus rhamnosus, L. kefiri, L. curvatus, Lactococcus lactis, Pediococcus pentosaceus and&nbsp;Pediococcus acidilactici. Phylogenetic analysis revealed relationships between these species and the study highlighted how environmental factors can lead to genetic variations within LAB. The research emphasizes the importance of molecular methods for identifying and understanding the genetic diversity of LAB in food and beverage samples.

Profiling of the Lactic Acid Bacteria Communities in Cow Milk based on 16S rRNA

<div>Background: Aflatoxin M1 is a highly toxic and carcinogenic compound which is found in milk and milk products and it is a hydorxylated metabolite of Aflatoxin B1. When the dairy animal digested AFB1 contaminated feed, it is changed to aflatoxin M1 and transferred to tissues and milk. Aflatoxin M1 is less carcinogenic than AFB1, but it is acutely hepatotoxic as AFB1. Liver is their main target organ in the body. It has been calculated approximately that 0.3- 6.2% of presented AFB1 in animal feed transferred as aflatoxin M1 in milk. Occurrence of AFM1 in milk and milk products is a big concern. Therefore, several countries have standardized the maximum levels of AFM1 in milk and milk products.&nbsp; 
 
Methods: In this experiment, the ability of yoghurt bacteria to degrade AFM1 levels in milk and yoghurt were analysed. The starter culture of yoghurt contains Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus (1:1). The experiment is carried out in Glasgow Caledonian University, department of life science in 2010.&nbsp; 
 
Result: These bacteria showed the higher binding ability between 90- 100% in milk samples whereas no considerable reduction was observed in yoghurt samples. In some yoghurt samples, an increase of AFM1 level was detected but in overall, concentration of AFM1 was stable in yoghurt. Also, the fat content of milk and yoghurt did not have any negative or positive effect on the concentration of AFM1 in milk and yoghurt.</div>

<div>Detoxification of Aflatoxin M1 in Milk by Lactic Acid Bacteria</div>

Background: Raw milk harbors most lactic acid bacteria. Research in this field is a hot topic with the aim of using them for probiotic and/or technological applications. 
&nbsp; 
Methods: Lactic acid bacteria were isolated on MRS and M17 media. Antibacterial activity was tested by the direct method based on spots against four food-borne pathogens. Isolates demonstrating high antibiosis activity were selected following a statistical analysis (Two-way-ANOVA) and identified by MALDI-TOF MS. The safety profile was assessed by sensitivity to antibiotics, hemolytic activity, the ability to produce gelatinase and DNase and finally, the aptitude of lactic strains to form biogenic amines. 
&nbsp; 
Result: A total of 172 strains were isolated, of which 103 were presumed to be lactic acid bacteria. The results of the antibacterial activity demonstrated that 82 strains exerted an antagonistic effect against all reference strains and 12 of these showed significant antibiosis activity. Selected strains were identified as Lactococcus lactis ssp lactis (50%) and Enterococcus faecium (50%). All strains of Lactococcus lactis ssp lactis (LMMDR33, LMMDR06, LMMDR22, LMMDR26, LMMDR05 and LMMDR23) and strains LMMDR27, LMMDR16 and LVBBR13 of Enterococcus faecium demonstrated a good safety profile. They were retained for valorization.

Assessment of the Antibacterial Potential and Safety Profile of Lactic Acid Bacteria Strains Isolated from Algerian Raw Milk

Background: Recent years have seen an increase in study interest in LAB&rsquo;s separation and description from a range of conventional fermented foods and items. Several traditional fermented foods were used to isolate probiotic bacteria because their probiotic properties have not been thoroughly investigated. 
&nbsp; 
Methods: In the current study, the lactic acid bacteria (LAB) that were isolated from Neera, the palm of coconut flower sap extract, were tested for their potential as probiotics. Many parts of India enjoy this naturally fermented beverage. Following sample collection, Neera is carried in an ice box and maintained at 4&deg;C for the duration of the experiment. After analysis, the pH was determined to be 6.5. The LAB strain from Neera was isolated and identified by examining its colony form, physiological characteristics and biochemical analysis. It was given the name SHC1. It is discovered that the isolated strain is catalase negative, gram positive and nonmotile. Identifying Lactobacillus species was further supported by the isolates&rsquo; effective anaerobic growth at pH 6.5 on MRS agar plates. 
&nbsp; 
Result: As per the findings of the acid tolerance test, the isolated LAB strain is able to withstand a broad pH range and flourishes in acidic conditions. This study&rsquo;s Lactobacillus species was resistant to bile salt and they were able to grow and survive at varying concentrations of bile salt. The LAB isolate had antioxidant activity in the current investigation, as demonstrated by the results of the DPPH scavenging assays, which indicated 38% inhibition at 10-1 ppm concentration of bacterial isolate. The isolate of SHC1 was identified as Leuconostoc mesenteroides with NCBI Accession No: NR113912.1 based on BLAST analysis of the sequencing data and 16s rDNA sequencing, which revealed the possible isolate exhibiting eminent probiotic activity. A BLAST comparison with Leuconostoc mesenteroids (Gen Bank accession number NR) showed 100% similarity.

Potential of Lactic Acid Bacteria in Plant Growth Promotion

Survivability and Population Dynamics of Lactic Acid Bacteria (LAB) in Probioticated Sapota Juice (Achras sapota L.) and their Influence on Physicochemical Properties

Technological Characterization of Lactic Acid Bacteria Isolated from Different Sheep’s Milk

Characterization of Lactic Acid Bacteria from the Gut of Penaeus vannamei as Potential Probiotic

Application of MALDI-TOF Mass Spectrometry to Identify Lactic Acid Bacteria Isolated from Artisanal Dairy Products in Algeria

Probiotic Potential of Noni and Mulberry Juice Fermented with Lactic Acid Bacteria

Profiling of the Lactic Acid Bacteria Communities in Cow Milk based on 16S rRNA

Detoxification of Aflatoxin M1 in Milk by Lactic Acid Bacteria

Assessment of the Antibacterial Potential and Safety Profile of Lactic Acid Bacteria Strains Isolated from Algerian Raw Milk

Identification and Probiotic Evaluation of Lactic Acid Bacteria Isolated from Coconut Inflorescence Sap (Neera)