Journal of Food Science and Technology

, Volume 55, Issue 7, pp 2801–2807 | Cite as

Evaluation of some in vitro probiotic properties of Lactobacillus fermentum Strains

  • Aiswarya S. Panicker
  • Syed Azmal Ali
  • Santosh Anand
  • Narender Raju Panjagari
  • Sudarshan Kumar
  • A. K. Mohanty
  • Pradip V. Behare
Short Communication


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.


Probiotic Acid tolerance BSH Cell adhesion Caco-2 Lactobacillus fermentum 



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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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Aiswarya S. Panicker
    • 1
  • Syed Azmal Ali
    • 2
  • Santosh Anand
    • 1
  • Narender Raju Panjagari
    • 3
  • Sudarshan Kumar
    • 2
  • A. K. Mohanty
    • 2
  • Pradip V. Behare
    • 1
  1. 1.Techno-Functional Starter Lab, Dairy Microbiology DivisionICAR-National Dairy Research InstituteKarnalIndia
  2. 2.Proteomics and Cell Biology Lab, Animal Biotechnology CentreICAR-National Dairy Research InstituteKarnalIndia
  3. 3.Food Packaging Lab, Dairy Technology DivisionICAR-National Dairy Research InstituteKarnalIndia

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