Biodegradation of Calcium Phosphate and Calcium Oxalate by Lactobacillus Strain

The purpose of this study is to investigate the effect of locally isolated Lactobacillus strains on the degradation of calcium oxalate and calcium phosphate using in vitro analysis. Ten different bacterial strains are isolated from various sources including yogurt, Indian-pickle, rhizosphere and plant root tissue. Results shows that the most efficient strains of Lactobacillus are those isolated from the fermented food sources. L-HMY2 proved to be the most effective strain for the biodegradation of calcium salts (PSI =2.88, OSI = 2.65, pH decrease up to 4.32, EC of calcium phosphate broth = 1366 mS cm−1 and Ca contents in calcium phosphate broth = 187 mg L−1). Moreover, Lactobacilli strains are more effective for the degradation of calcium phosphate than calcium phosphate. This study concludes that these indigenous strains of Lactobacillus are potential candidates for probiotic properties for the preclusion of kidney stone formation and this avenue should be further explored.