Characterization of Lactobacillus plantarum as a Potential Probiotic In vitro and Use of a Dairy Product (Yogurt) as Food Carrier
<p><strong>Background and Objective:</strong> The current study was undertaken to check in vitro different characteristics of Lactobacillus plantarum as potential probiotic. These characteristics include viability of probiotic and pH during cold storage, tolerance to acid and bile,...
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| Format: | Article |
| Language: | English |
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Shahid Behehsti University of Medical Sciences
2017-01-01
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| Series: | Applied Food Biotechnology |
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| Online Access: | http://journals.sbmu.ac.ir/afb/article/view/13738 |
| _version_ | 1818618498222391296 |
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| author | Jawad Kadhim Isa Seyed Hadi Razavi |
| author_facet | Jawad Kadhim Isa Seyed Hadi Razavi |
| author_sort | Jawad Kadhim Isa |
| collection | DOAJ |
| description | <p><strong>Background and Objective:</strong> The current study was undertaken to check in vitro different characteristics of Lactobacillus plantarum as potential probiotic. These characteristics include viability of probiotic and pH during cold storage, tolerance to acid and bile, and antibiotic resistance.<br /><strong>Material and Methods:</strong> Samples of yogurt were stored at 4°C and analyzed in time 0, 1, 3, 7, 10 and 14 days of storage. In these periods, probiotic and starter cultures were enumerated and the pH parameter was analyzed.<br /><strong>Results and Conclusion:</strong> A gradual decline in pH was noticed throughout the storage. Counting of starter cultures decreased by 0.42 log cycle, and the probiotic's viability decreased by 0.68 log cycle at the end of storage, whereas the probiotic's viability in<br />the samples subjected to re-pasteurization decreased by 0.30, 0.22 log cycles in the selective and reference media, respectively. The average viable cell counts of Lactobacillus plantarum decreased by 0.76, and 0.28 log cycles after incubation period (3 h) at 37ºC in the simulated gastric juice (pH 2.0 and 3.0), respectively. Generally, probiotic can maintain its viability by 76.672% in (1.0% w v -1) bile. Lactobacillus plantarum was resistant to gentamicin, streptomycin, and vancomycin but susceptible to chloramphenicol, and tetracycline. Depended on these characteristics, Lactobacillus plantarum showed probiotic potential.<br /><strong>Conflict of interest:</strong> The authors declare no conflict of interest.</p> |
| first_indexed | 2024-12-16T17:22:33Z |
| format | Article |
| id | doaj.art-4cf96bcdc72145a988a8b77af0f1576d |
| institution | Directory Open Access Journal |
| issn | 2345-5357 2423-4214 |
| language | English |
| last_indexed | 2024-12-16T17:22:33Z |
| publishDate | 2017-01-01 |
| publisher | Shahid Behehsti University of Medical Sciences |
| record_format | Article |
| series | Applied Food Biotechnology |
| spelling | doaj.art-4cf96bcdc72145a988a8b77af0f1576d2022-12-21T22:23:08ZengShahid Behehsti University of Medical SciencesApplied Food Biotechnology2345-53572423-42142017-01-014111188283Characterization of Lactobacillus plantarum as a Potential Probiotic In vitro and Use of a Dairy Product (Yogurt) as Food CarrierJawad Kadhim Isa0Seyed Hadi Razavi1Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks and Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.<p><strong>Background and Objective:</strong> The current study was undertaken to check in vitro different characteristics of Lactobacillus plantarum as potential probiotic. These characteristics include viability of probiotic and pH during cold storage, tolerance to acid and bile, and antibiotic resistance.<br /><strong>Material and Methods:</strong> Samples of yogurt were stored at 4°C and analyzed in time 0, 1, 3, 7, 10 and 14 days of storage. In these periods, probiotic and starter cultures were enumerated and the pH parameter was analyzed.<br /><strong>Results and Conclusion:</strong> A gradual decline in pH was noticed throughout the storage. Counting of starter cultures decreased by 0.42 log cycle, and the probiotic's viability decreased by 0.68 log cycle at the end of storage, whereas the probiotic's viability in<br />the samples subjected to re-pasteurization decreased by 0.30, 0.22 log cycles in the selective and reference media, respectively. The average viable cell counts of Lactobacillus plantarum decreased by 0.76, and 0.28 log cycles after incubation period (3 h) at 37ºC in the simulated gastric juice (pH 2.0 and 3.0), respectively. Generally, probiotic can maintain its viability by 76.672% in (1.0% w v -1) bile. Lactobacillus plantarum was resistant to gentamicin, streptomycin, and vancomycin but susceptible to chloramphenicol, and tetracycline. Depended on these characteristics, Lactobacillus plantarum showed probiotic potential.<br /><strong>Conflict of interest:</strong> The authors declare no conflict of interest.</p>http://journals.sbmu.ac.ir/afb/article/view/13738Cold storage ▪Lactobacillus plantarum ▪Probiotic ▪Viability ▪yogurt |
| spellingShingle | Jawad Kadhim Isa Seyed Hadi Razavi Characterization of Lactobacillus plantarum as a Potential Probiotic In vitro and Use of a Dairy Product (Yogurt) as Food Carrier Applied Food Biotechnology Cold storage ▪Lactobacillus plantarum ▪Probiotic ▪Viability ▪yogurt |
| title | Characterization of Lactobacillus plantarum as a Potential Probiotic In vitro and Use of a Dairy Product (Yogurt) as Food Carrier |
| title_full | Characterization of Lactobacillus plantarum as a Potential Probiotic In vitro and Use of a Dairy Product (Yogurt) as Food Carrier |
| title_fullStr | Characterization of Lactobacillus plantarum as a Potential Probiotic In vitro and Use of a Dairy Product (Yogurt) as Food Carrier |
| title_full_unstemmed | Characterization of Lactobacillus plantarum as a Potential Probiotic In vitro and Use of a Dairy Product (Yogurt) as Food Carrier |
| title_short | Characterization of Lactobacillus plantarum as a Potential Probiotic In vitro and Use of a Dairy Product (Yogurt) as Food Carrier |
| title_sort | characterization of lactobacillus plantarum as a potential probiotic in vitro and use of a dairy product yogurt as food carrier |
| topic | Cold storage ▪Lactobacillus plantarum ▪Probiotic ▪Viability ▪yogurt |
| url | http://journals.sbmu.ac.ir/afb/article/view/13738 |
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