In vitro evaluation of probiotic properties of Lactobacillus species of food and human origin
2019
Boricha, Aarti A. | Shekh, Satyamitra L. | Pithva, Sheetal P. | Ambalam, Padma S. | Manuel Vyas, Bharatkumar Rajiv
The study was aimed at evaluating probiotic potential of different Lactobacillus strains isolated from different sources. Lactic acid bacterial strains isolated from fruits, fermented foods and human origin survive at low pH (3) and in the presence of bile salt (4%), NaCl (6%) and phenol (0.6%). The strains were able to survive and grow in oro-gastrointestinal tract i.e. lysozyme, pepsin, pancreatin. Most of the isolates adhered to intestinal mucin and produced biofilm when grown in MRS broth with 0.25% porcine mucin. LAB isolates exhibited inhibition against food spoilage organisms and various intestinal pathogens. These isolates possessed the ability to produce gamma amino butyric acid (GABA), bile salt hydrolase (BSH), and β-galactosidase. The LAB strains do not degrade mucin, do not produce DNAse, and are non-haemolytic. Thus, physiological properties and safety evaluation of the strains emphasized further use of these strains in the preparation of diverse probiotic food formulations.
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