Probiotic Assessment of Lactobacillus plantarum 15HN and Enterococcus mundtii 50H Isolated from Traditional Dairies Microbiota
2016
Purpose: Probiotics are microorganisms, which show beneficial
health effects on hosts once consumed in sufficient amounts. Among probiotic
bacteria, the bioactive compounds from lactic acid bacteria (LAB) group can be
utilized as preservative agents. LAB group can be isolated and characterized
from traditional dairy sources. This study aimed to isolate, identify, and
biologically characterize probiotic LAB strains from Iranian traditional dairy
products.
Methods: A total of 19 LAB strains were identified by sequencing of their 16S rRNA genes. They were examined for adherence to human intestinal Caco-2 cells and tolerance to low
pH/high bile salts and simulated in vitro
digestion conditions. Moreover, they were evaluated further to assess their ability to prevent the
adhesion of Escherichia coli 026 to the intestinal mucosa, inhibitory
functions against pathogens, and sensitivity
to conventional antibiotics.
Results: L. plantarum 15HN and E. mundtii
50H strains displayed ≥ 71% survival rates at low pH/high bile salts and ≥ 40%
survival rates in digestive conditions. Their adherences to Caco-2 cells were
3.2×105 and 2.6×105 CFU mL-1 respectively and
high values of anti-adhesion capability were observed (≥36%). They inhibited
the growth of 13 and 11 indicator pathogens respectively. Moreover, they were
sensitive or semi-sensitive to seven and three out of eight antibiotics
respectively.
Conclusion: L. plantarum 15HN and E. mundtii 50H, which were isolated from shiraz product, displayed above-average results for all
of the criteria. Therefore, they can be introduced as novel candidate
probiotics that could be used in the food industry.
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