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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
Evaluation of Lactobacillus strains for selected probiotic properties
Kristýna Turková1, Anja Mavrič, Mojca Narat
1Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Purkyňova 118, Brno, Czech Republic. xcturkovak@fch.vutbr.cz
Folia Microbiologica
|November 9, 2012
Summary
Eleven Lactobacillus strains were assessed for probiotic potential, showing antimicrobial activity and ability to inhibit E. coli O157:H7 adhesion. Three strains, including Lactobacillus gasseri, demonstrated significant probiotic properties for further study.
Area of Science:
- Microbiology
- Food Science
- Probiotics
Background:
- Lactobacillus strains are crucial in fermented foods and possess potential probiotic benefits.
- Assessing probiotic properties like gastrointestinal survival and antimicrobial activity is vital for strain selection.
Purpose of the Study:
- To evaluate eleven Lactobacillus strains from the Culture Collection of Dairy Microorganisms (CCDM) for key probiotic characteristics.
- To determine their survival in simulated gastrointestinal conditions, antimicrobial efficacy, and competitive exclusion of Escherichia coli O157:H7 adhesion.
Main Methods:
- Lactobacillus strains were incubated in simulated gastric and intestinal fluids.
- Antimicrobial activity was tested against various indicator strains.
- Competitive adhesion assays were performed using Caco-2 cells and non-toxigenic E. coli O157:H7.
Main Results:
- Lactobacilli counts decreased in gastrointestinal fluids, but all strains exhibited antimicrobial activity.
- Seven strains produced proteinase K and trypsin-sensitive antimicrobial metabolites.
- All tested Lactobacillus strains significantly reduced E. coli O157:H7 adhesion to Caco-2 cells.
Conclusions:
- Selected Lactobacillus strains possess promising probiotic properties, including antimicrobial effects and competitive exclusion capabilities.
- Lactobacillus gasseri CCDM 215, Lactobacillus acidophilus CCDM 149, and Lactobacillus helveticus CCDM 82 were identified as particularly potent strains for further investigation.
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