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In vitro screening of probiotic properties of Lactobacillus plantarum isolated from fermented milk product

Food Quality and Safety 2020年第4期4卷 213-223页

作者： Soumitra Nath jibalok sikidar Monisha Roy Bibhas Deb Department of Biotechnology Gurucharan CollegeSilcharIndia Institutional Biotech Hub Gurucharan CollegeSilcharIndia

Objectives:The screening of traditional fermented products is essential for the assessment of safety,security,and further development of functional foods for the well-being of human *** aim of the present study was to isolate and identify bacteria from fermented raw milk samples that exhibit health benefits upon ***:In order to confirm the isolates as probiotics,several in vitro assays were conducted to assess the probiotic properties of isolated *** initial screening includes tolerance to acid,bile,pancreatin,and *** cell surface properties demonstrate their interaction with mucosal epithelium,which includes hydrophobicity and auto-aggregation *** assessment was done by performing haemolytic test and antibiotic susceptibility *** antagonistic activity of probiotic strain was further evaluated against some pathogenic ***:Lactobacillus plantarum(***)isolated from fermented raw milk was preliminarily identified by biochemical tests and further confirmed using 16S rRNA *** isolate designated as *** strain GCC_19M1 demonstrated significant tolerance to low pH,0.3%bile,0.5%pancreatin,and 5%*** the presence of simulated gastric juice(at pH 3),the isolate exhibited a survival rate of 93.48-96.97%.Furthermore,the development of ecological niches in the human gut and their successful accumulation have been revealed by auto-aggregation and hydrophobicity *** of haemolytic activity ensures the non-virulent nature of the *** plantarum strain GCC_19M1 showed susceptibility towards gentamicin,tetracycline,kanamycin,meropenem,and ceftriaxone and exhibited an antagonistic effect on pathogenic ***:The obtained results conveyed that *** strain GCC_19M1 has strong probiotic potential,and its presence in the fermented raw milk products may serve as a potent functional probiotic food.

关键词： raw milk probiotic Lactobacillus plantarum gastric juice auto-aggregation hydrophobicity

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