1. Probiotics are live microorganisms that are similar to beneficial microorganisms found in
the human gut. They are also called “friendly bacteria” or “good bacteria.” It is derived
from Greek and termed as ―for life. The concept of probiotics was first proposed by Elie
Metchnikoff, a Noble Laureate of the year 1908 (Fijan, 2014). Probiotics are defined a
live microbial adjunct which has a beneficial effect on the host by modifying the host-
associated or ambient microbial community, by insuring the improved use of feed or by
enhancing its nutrition, by enhancing the host response towards disease, or by
improving the quality of the ambient environment (Martin et al., 2013).
Probiotics are available to consumers mainly in the form of dietary supplements and
foods. They can be used as complementary and alternative medicine (CAM). Microbial
cultures have been used to produce beer, wine, yogurt, tempeh, sauerkraut, olives,
cheese, and many other fermented foods. The Lactobacillus bacteria, non-lactic acid
bacteria and yeasts can be considered as probiotics. The Lactobacillus bacteria are the
most important probiotic known to have beneficial effects on the human gastro-intestinal
(GI) tract.Moreover, dark chocolate, microalgae, kimchi, tempeh and kombucha tea are
also sources of Lactobacillus becteria (Farnworth, 2008).
A number of health benefits have been claimed for probiotic bacteria such
as Lactobacillus acidophilus, Bifidobacterium spp., and Lactobacillus casei. Because of
the potential health benefits, these organisms are increasingly incorporated into dairy
foods (Shah, 2000).
The Lactobacillus bacteria have a positive effect on health when it is high enough. This
food can have a positive effect on digestion and can prevent unwanted bacteria from
spreading infection or disease. The fermented dairy products such as curd have a
healthy record. Consumers are familiar with the fact that fermented products contain
living microorganisms. Probiotics as a fermentation organism combine the positive
images of probiotics and fermented organisms, and the image of curd as a healthy
product helps the daily consumption of probiotics (Saarela et al., 2000).
2. Lactic acid bacteria are gram-positive, non-sporing, non-respiring cocci or rods, and
produce lactic acid as the major end-product during the fermentation of carbohydrates. L.
acidophilus has been recognized as probiotic bacteria due to their ability to adhere to
animal or human intestines and to release health advantages for the hosts. Lactobacillus
also binds mutagens contributing to a protection mechanism against cancer (Amara and
Shibl, 2015).
Antibiotics have become a serious problem due to the high number of antibiotic-resistant
strains. Once the factors related to drug resistance are transferred to other micro-
organisms, especially through food transporters, they can cause enormous problems.
The evolution of antibiotic-resistant pathogens being resistant to antibiotics has been
widely reported (Zheng et al., 2017).
The antibiotic susceptibility of the tested strains was evaluated according to the anti-
microbial drug sensitivity standard of Clinical and Laboratory Standards Institute (CLSL)
criteria. This study used 29 Lactobacillus isolated strains. In the 1980s, Lactobacillus
bacteria also reported antibiotic resistance. The researchers generally believed that the
resistance was a result of the long evaluation and it was generally endogenous
resistance and obtained resistance (Nagpal et al., 2012).
Antibiotics remain to be the main treatment strategy for the treatment of a variety of
infectious pathogens in humans and veterinary medicine. However, the indiscrimination
and improper use of antibiotics has led to decreased susceptibility and increased
resistance rates observed not only in disease-causing microbes but in commensal
microbes as well. In the human clinical environment, these antibiotic-resistant
pathogens have caused numerous therapeutic failures, eventually leading to hospital
morbidity and death. Many studies have shown that microbes are commonly used to
produce municipal and sometimes mutated microorganisms, rather than killing
pathogenic microorganisms with antibiotics (Ouwehand et al., 2016).
In addition to that that the domestic use of specific antibiotics will have an effect on
human antibodies. Antibiotics include antibiotics and other antibiotics used in breeding
animals for food production. Antibodies antibiotic veterinary antibiotics have been
discovered by researchers interested in the gene protein. Antibiotics can reduce the
choice of antibiotics to control certain diseases in animals and humans. Probiotic
3. bacterial strains used in both animal and human applications also have risks in
becoming conduits themselves in spreading antibiotic resistance genes (Imperial and
Ibana, 2016).
Some people use Lactobacillus bacteria to treat diabetes, abdominal muscle syndrome,
infant cola, Crohn's disease, large intestine stroke, and while in preterm infants, infants
are called disinfectant. Moreover, there are some very important benefits of the
lactobacillus bacteria such as, levels of stimulating cholesterol can be reduced In
addition to that, invasive plants and probiotics like the lactobacillus acidophilus can help
prevent diarrhea related to various diseases. Most of the commercial meals and food
are now associated with a set of antibiotic bacteria to meet healthy growth satisfaction
requirements (Amara and Shibl, 2015; Gueimonde et al., 2013)..
However, this study is most importantly carried out to identify the probiotic bacteria of
Lactobacillus bacteria based on their phenotypic features and genotypic features . This
study also shows the importance of antibiotic bacteria as a probiotic bacteria, antibiotic
resistance and susceptibilities of Lactobacillus bacteria and the effects of antibiotic
resistance in probiotics to human.
4. References
Martin, R., Miquel, S., Ulmer, J., Kechaou, N., Langella, P., and Bermudez-Humaran, L.
(2013) Role of commensal and probiotic bacteria in human health: A focus on
inflammatory bowel disease, Microbial Cell Factories, 12, 71.
Shah, N. (2000) Probiotic bacteria: selective enumeration and survival in dairy
foods, Journal of Dairy Science, 83, 894-907.
Saarela, M., Mogensen, G., Fonden, R., Matto, J., and Mattila-Sandholm, T. (2000)
Probiotic bacteria: Safety, functional and technological properties, Journal of
Biotechnology, 84, 197-215.
Amara, A. and Shibl, A. (2015) Role of probiotics in health improvement, infection control
and disease treatment and management, Saudi Pharmaceutical Journal, 23, 107-114.
Farnworth, E. (2008) The evidence to support health claims for probiotics. The Journal
of Nutrition, 138, 1250-1254.
Gueimonde, M., Sanchez, B., G. de los Reyes-Gavilan, C., and Margolles, A. (2013)
Antibiotic resistance in probiotic bacteria, Frontiers in Microbiology, 4, 1-6.
Imperial, I. and Ibana, J. (2016) Addressing the antibiotic resistance problem with
probiotics: Reducing the risk of Its double-edged sword effect, Frontiers in Microbiology,
7, 1-10.
Nagpal, R., Kumar, A., Kumar, M., Behare, P., Jain, S., and Yadav, H. (2012) Probiotics,
their health benefits and applications for developing healthier foods: a review, FEMS
Microbiology Letters, 334, 1-15.
5. Ouwehand, A., Forssten, S., Hibberd, A., Lyra, A., and Stahl, B. (2016) Probiotic
approach to prevent antibiotic resistance, Annals of Medicine, 48, 246-255.
Zheng, M., Zhang, R., Tian, X., Zhou, X., Pan, X., and Wong, A. (2017) Assessing the
risk of probiotic dietary supplements in the context of antibiotic resistance, Frontiers in
Microbiology, 8, 1-8.
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