We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
IN VITRO SCREENING OF LACTOBACILLI OF DAIRY ORIGIN FOR THEIR SAFETY AND PROBIOTIC POTENTIAL.
- Authors
Kumar, Nikhil; Marotta, Francesco; Bharadwaj, Aarti
- Abstract
The main aim this study was to evaluate the safety and probiotic potential of seven Lactobacillus spp. strains (Lactobacillus salivarius (CM11), Lactobacillus plantarum (CH7, LS5), Lactobacillus fermentum (DH9, CH13, LS8), Lactobacillus acidophilus (CM4)) that had previously been isolated from traditional Indian dairy products. All these lactobacillus spp. were screened for their tolerance to low pH, bile salt and other activities such as cell surface hydrophobicity, bile salt hydrolase activity, antimicrobial activity, antibiotic susceptibility and antioxidative potential. The tolerance level varied among all the isolates tested, where L. fermentum (LS8) survived maximum at 1.5 pH after 3 hrs of incubation. While, L. plantarum (CH7), L. fermentum (DH9) and L. fermentum (CH13) showed higher cell surface hydrophobicity. Among all the isolates L. plantarum (LS5) showed an excellent antimicrobial activity against all the pathogens and most of the isolates were sensitive towards tested antibiotics. Against ABTS radical cation, the inhibition ranged from 41.47±0.93 to 64.83±0.28 % and the inhibition percent was highest for L. plantarum (CH7), when compared with other isolates. Overall, isolate L. plantarum (CH7) presented very good probiotic potential in vitro, offering possible prospects in the functional food industry for possible health benefits.
- Publication
International Journal of Probiotics & Prebiotics, 2017, Vol 12, Issue 3, p131
- ISSN
1555-1431
- Publication type
Academic Journal