Probiotic Properties of Lactobacillus plantarum
Recently, probiotic lactic acid bacteria have been utilized as therapeutic supplements and food additives. Nowadays, the interest has been increased regarding the commercial utilization of probiotic LAB strains isolated from traditional fermented food products. Therefore, the present study was aim...
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| Format: | Article |
| Language: | English |
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Journal of Pure and Applied Microbiology
2019-06-01
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| Series: | Journal of Pure and Applied Microbiology |
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| Online Access: | https://microbiologyjournal.org/probiotic-properties-of-lactobacillus-plantarum/ |
| _version_ | 1831713365576122368 |
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| author | Aditya Chaudhary Baljeet Singh Saharan |
| author_facet | Aditya Chaudhary Baljeet Singh Saharan |
| author_sort | Aditya Chaudhary |
| collection | DOAJ |
| description | Recently, probiotic lactic acid bacteria have been utilized as therapeutic supplements and food additives.
Nowadays, the interest has been increased regarding the commercial utilization of probiotic LAB strains
isolated from traditional fermented food products. Therefore, the present study was aimed to investigate
the probiotic properties of lactic acid bacteria isolated from traditional food sources viz. dosa batter and
sauerkraut. Total 7 lactic acid bacteria were obtained, 4 from dosa batter and 3 from sauerkraut, out of
which one isolate from each food source were selected based on their broadest antagonistic spectrum.
These strains were identified using 16S r RNA technique as Lactobacillus plantarum DB-2 (isolated from
dosa batter) and Lactobacillus plantarum SK-3 (isolated from sauerkraut). The investigation of acid-bile
tolerance, antibiotic sensitivity, auto-aggregation, co-aggregation, bacterial adhesion to hydrocarbons
were confirmed. The results revealed normal growth of L. plantarum DB-2 and L. plantarum SK-3 in the
presence of low pH, high bile salt concentration and ability to produce antimicrobial compounds viz.
bacteriocin and H2
O2
. No gelatinase, lipase and hemolytic activity were observed. Natural susceptibility
to the tested antibiotics was investigated. Thus, according to these results, L. plantarum DB-2 and SK-3
proved the good probiotic candidates as they survived during stress conditions posing to them and
can be exploited for the preparation of nutraceutical products. This study also revealed the potential
of using LAB and /or bacteriocin produced by them as food bio preservative to control food borne
pathogenic bacteria in near future. |
| first_indexed | 2024-12-20T23:40:14Z |
| format | Article |
| id | doaj.art-4e81f14f9fad4eb4b60b69ef4e382e3f |
| institution | Directory Open Access Journal |
| issn | 0973-7510 2581-690X |
| language | English |
| last_indexed | 2024-12-20T23:40:14Z |
| publishDate | 2019-06-01 |
| publisher | Journal of Pure and Applied Microbiology |
| record_format | Article |
| series | Journal of Pure and Applied Microbiology |
| spelling | doaj.art-4e81f14f9fad4eb4b60b69ef4e382e3f2022-12-21T19:23:07ZengJournal of Pure and Applied MicrobiologyJournal of Pure and Applied Microbiology0973-75102581-690X2019-06-0113293394810.22207/JPAM.13.2.30Probiotic Properties of Lactobacillus plantarumAditya Chaudhary0Baljeet Singh Saharan1Department of Veterinary and Agricultural Sciences, Jayoti Vidyapeeth Women’s University, Jaipur - 305 001, Rajasthan, India.Department of Microbiology, Kurukshetra University, Haryana - 136119, India.Recently, probiotic lactic acid bacteria have been utilized as therapeutic supplements and food additives. Nowadays, the interest has been increased regarding the commercial utilization of probiotic LAB strains isolated from traditional fermented food products. Therefore, the present study was aimed to investigate the probiotic properties of lactic acid bacteria isolated from traditional food sources viz. dosa batter and sauerkraut. Total 7 lactic acid bacteria were obtained, 4 from dosa batter and 3 from sauerkraut, out of which one isolate from each food source were selected based on their broadest antagonistic spectrum. These strains were identified using 16S r RNA technique as Lactobacillus plantarum DB-2 (isolated from dosa batter) and Lactobacillus plantarum SK-3 (isolated from sauerkraut). The investigation of acid-bile tolerance, antibiotic sensitivity, auto-aggregation, co-aggregation, bacterial adhesion to hydrocarbons were confirmed. The results revealed normal growth of L. plantarum DB-2 and L. plantarum SK-3 in the presence of low pH, high bile salt concentration and ability to produce antimicrobial compounds viz. bacteriocin and H2 O2 . No gelatinase, lipase and hemolytic activity were observed. Natural susceptibility to the tested antibiotics was investigated. Thus, according to these results, L. plantarum DB-2 and SK-3 proved the good probiotic candidates as they survived during stress conditions posing to them and can be exploited for the preparation of nutraceutical products. This study also revealed the potential of using LAB and /or bacteriocin produced by them as food bio preservative to control food borne pathogenic bacteria in near future.https://microbiologyjournal.org/probiotic-properties-of-lactobacillus-plantarum/lactobacillus plantarumprobioticsacid and bile tolerance strainsbacteriocindosa battersauerkrautauto-aggregationantibacterial activity |
| spellingShingle | Aditya Chaudhary Baljeet Singh Saharan Probiotic Properties of Lactobacillus plantarum Journal of Pure and Applied Microbiology lactobacillus plantarum probiotics acid and bile tolerance strains bacteriocin dosa batter sauerkraut auto-aggregation antibacterial activity |
| title | Probiotic Properties of Lactobacillus plantarum |
| title_full | Probiotic Properties of Lactobacillus plantarum |
| title_fullStr | Probiotic Properties of Lactobacillus plantarum |
| title_full_unstemmed | Probiotic Properties of Lactobacillus plantarum |
| title_short | Probiotic Properties of Lactobacillus plantarum |
| title_sort | probiotic properties of lactobacillus plantarum |
| topic | lactobacillus plantarum probiotics acid and bile tolerance strains bacteriocin dosa batter sauerkraut auto-aggregation antibacterial activity |
| url | https://microbiologyjournal.org/probiotic-properties-of-lactobacillus-plantarum/ |
| work_keys_str_mv | AT adityachaudhary probioticpropertiesoflactobacillusplantarum AT baljeetsinghsaharan probioticpropertiesoflactobacillusplantarum |