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Open Access
Copyright: The authors. This article is an open access
article licensed under the terms of the Creative Commons Attribution License
(http://creativecommons.org/licenses/by/2.0) which permits unrestricted use,
distribution and reproduction in any medium, provided the work is properly
cited.
Research (Published
online : 27-08-2013)
18. Evaluation of different lactic acid bacterial strains for probiotic
characteristics - B. Srinu, T. Madhava Rao, P. V. Mallikarjuna Reddy
and K. Kondal Reddy
Veterinary World, 6(10): 785-788
doi:
10.14202/vetworld.2013.785-788
Abstract
Objective: The objective of
the present study was to collect different Lactic acid bacterial
strains from culture collection centers and screen their
functional probiotic characteristics such as acid tolerance, bile
tolerance, antibacterial activity and antibiotic sensitivity for
their commercial use.
Materials and Methods: Acid and bile tolerence of selected
LAB(Lactic acid bacteria) was determined. The antibiotic
resistance of Lactobacillus species was assessed using different
antibiotic discs on de Mann Rogosa Sharpe broth (MRS) agar plates
seeded with the test probiotic organism. The antibacterial
activity of LAB was assessed by using well diffusion method.
Results: Among the six probiotic strains tested, all showed
good survivability at high bile salt concentration (0.3 to 2.0 %
oxgall) and good growth at a low pH of 1.5 to 3.5. These probiotic
species showed good survival abilities in acidic pH of 2.0 to 3.5
except Lactobacillus delbrueckii subspp. bulgaricus 281 which did
not grown at pH of 2.0. Lactobacillus fermentum 141 was able to
grow even at pH of 1.5 also. Among the six lactic acid species,
Lactobacillus fermentum 141 (except Tetracycline), Lactobacillus
delbrueckii subspp. Bulgaricus 281 except (Cefpodoxime) and all
other LAB were resistant to all the antibiotics tested (Ampicillin,
Nalidixic acid , Ciprofloxacin ,Co-Trimoxazole, Gentamicin and
Cefpodoxime). All these probiotic organisms were screened for
their in vitro inhibition ability against pathogenic
microorganisms namely, E.coli ATCC (American type culture
collection centre), Pseudomonas aeruginosa, Salmonella paratyphi,
Staphylococcus aureus. Lactobacillus delbrueckii subspp.
bulgaricus 281, Lactobacillus casei 297 and Lactobacillus
fermentum 141 inhibited the growth of all the pathogenic bacteria
used in the study.
Conclusion: The study indicated Lactobacillus fermentum 141
and Lactobacillus casei 297 as potential functional probiotics for
future in vivo studies for commercialization in the food industry.
Key words: in vitro studies, lactic acid bacteria,
probiotics characteristics.
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