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Characterization of probiotic properties of Lactobacillus strains

Characterization of probiotic properties of Lactobacillus strains The objectives of this study were to demonstrate the gastro-intestinal tolerance and the capacity to modulate the intestinal microbiota of some Lactobacillus acidophilus, L. casei and L. rhamnosus strains with high probiotic potential. L. acidophilus and L. casei mixture that is used to produce probiotic fermented milk has been evaluated for its acid resistance and bile salts tolerance and compared to other lactic acid bacteria (LAB). The commercial culture and the three strains of L. rhamnosus exhibited complete tolerance to acid for pH ≥ 2.5. The minimal inhibitory concentration of the bile salts mixture was 50 g·L−1 for all bacteria. The impact of the ingestion of the novel probiotic on the fecal microbiota was evaluated in vivo using healthy C57B1/6 mice. Fecal samples were analyzed for the microbiota enumeration using selective plating. Fecal analysis showed an increase of total culturable LAB and a decrease in Staphylococcus spp. population in the LAB-treated mice indicating that these cultures could improve the intestinal health. Also, reduction in fecal Enterobacteriaceae was noticed following mice gavage with L. rhamnosus ATCC 9595 while a higher enumeration was measured for L. rhamnosus RW-9595M, an exopolysaccharideoverproducing mutant. These contradictory results were discussed. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Characterization of probiotic properties of Lactobacillus strains

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Publisher
Springer Journals
Copyright
Copyright © 2008 by Springer S+B Media B.V.
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1051/dst:2008018
Publisher site
See Article on Publisher Site

Abstract

The objectives of this study were to demonstrate the gastro-intestinal tolerance and the capacity to modulate the intestinal microbiota of some Lactobacillus acidophilus, L. casei and L. rhamnosus strains with high probiotic potential. L. acidophilus and L. casei mixture that is used to produce probiotic fermented milk has been evaluated for its acid resistance and bile salts tolerance and compared to other lactic acid bacteria (LAB). The commercial culture and the three strains of L. rhamnosus exhibited complete tolerance to acid for pH ≥ 2.5. The minimal inhibitory concentration of the bile salts mixture was 50 g·L−1 for all bacteria. The impact of the ingestion of the novel probiotic on the fecal microbiota was evaluated in vivo using healthy C57B1/6 mice. Fecal samples were analyzed for the microbiota enumeration using selective plating. Fecal analysis showed an increase of total culturable LAB and a decrease in Staphylococcus spp. population in the LAB-treated mice indicating that these cultures could improve the intestinal health. Also, reduction in fecal Enterobacteriaceae was noticed following mice gavage with L. rhamnosus ATCC 9595 while a higher enumeration was measured for L. rhamnosus RW-9595M, an exopolysaccharideoverproducing mutant. These contradictory results were discussed.

Journal

Dairy Science & TechnologySpringer Journals

Published: May 21, 2011

References