In vitro evaluation of physiological probiotic properties of different lactic acid bacteria strains of dairy and human origin

• Published in: Journal of functional foods Vol. 4; no. 2; pp. 531 - 541
• Main Authors: Monteagudo-Mera, Andrea, Rodríguez-Aparicio, Leandro, Rúa, Javier, Martínez-Blanco, Honorina, Navasa, Nicolás, García-Armesto, María Rosario, Ferrero, Miguel Ángel
• Format: Journal Article
• Language: English
• Published: Elsevier 01.04.2012
• Subjects: Adhesion; Gastric resistance; Lactic acid bacteria (LAB); Probiotic
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2012.02.014

Eleven lactic acid bacteria strains of importance to the dairy industry were subjected to in vitro analyses to determine their probiotic potential. Seven strains were isolated from ewe’s and cow’s milk (Enterococcus faecalis – five –, Lactococcus lactis and Lactobacillus paracasei). Four were obtained from American Type Culture Collection (ATCC), isolated from cheese (Lactobacillus casei 393), human feces (L. paracasei 27092 and Lactobacillus rhamnosus 53103) and used in cheese making (L. lactis 54104). Although none of the strains was able to degrade mucin, all E. faecalis showed, at least, one transferable antibiotic resistance, which excluded them as candidates for addition to foods. Of the remaining six safe strains, L. lactis strains were more tolerant to low pH than Lactobacillus spp.; all were tolerant to pancreatin and bile salts and showed antibacterial activity. The highest level of adhesion to Caco-2 cells was observed with L. lactis 660, even higher than L. rhamnosus ATCC 53103 (recognized probiotic and used as control). The physiological probiotic properties of these strains, mainly isolated from dairy sources, are interesting in view of their use in cheese productions as starter and non starter cultures. The five LAB safe strains studied may have potential as novel probiotics in the dairy foods.