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Evaluation of some in vitro probiotic properties of Lactobacillus fermentum Strains

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Abstract

This study aimed to check the in vitro probiotic properties of eleven Lactobacillus fermentum strains previously isolated from fermented dairy products and infant faeces. These cultures were tested for their tolerance to different pH such as 2.0, 2.5, 3.0, 3.5 and 6.5, bile salt hydrolysis and cell surface hydrophobicity. All the strains were persistent at pH 3.5 for 3 h whereas only faecal origin isolates such as L. fermentum BIF-19, BIF-20, BIF-18 and MTCC 8711 had shown considerable growth at pH 2.5. The strains NCDC-400, MTCC 8711, BIF-18, BIF-19 and BIF-20 showed slight to intense precipitation zone of bile salt hydrolase activity by agar plate assay. The strain L. fermentum BIF-19 exhibited best preliminary probiotic properties was selected for the adhesion to Caco-2 cell lines, which shows similar adhesion to that observed for standard probiotic Lactobacillus rhamnosus GG.

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Acknowledgements

The authors acknowledge the contribution of Director, ICAR-NDRI, Karnal, for the financial support and providing a necessary facility for carrying out this study.

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Authors and Affiliations

  1. Techno-Functional Starter Lab, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India

    Aiswarya S. Panicker, Santosh Anand & Pradip V. Behare

  2. Proteomics and Cell Biology Lab, Animal Biotechnology Centre, ICAR-National Dairy Research Institute, Karnal, India

    Syed Azmal Ali, Sudarshan Kumar & A. K. Mohanty

  3. Food Packaging Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, 132001, India

    Narender Raju Panjagari

Authors
  1. Aiswarya S. Panicker
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  2. Syed Azmal Ali
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  3. Santosh Anand
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  4. Narender Raju Panjagari
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  5. Sudarshan Kumar
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  6. A. K. Mohanty
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  7. Pradip V. Behare
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Correspondence to Pradip V. Behare.

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Panicker, A.S., Ali, S.A., Anand, S. et al. Evaluation of some in vitro probiotic properties of Lactobacillus fermentum Strains. J Food Sci Technol 55, 2801–2807 (2018). https://doi.org/10.1007/s13197-018-3197-8

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  • DOI: https://doi.org/10.1007/s13197-018-3197-8

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