In vitro evaluation of probiotic properties of Lactobacillus species of food and human origin

• Published in: Food science & technology Vol. 106; pp. 201 - 208
• Main Authors: Boricha, Aarti A., Shekh, Satyamitra L., Pithva, Sheetal P., Ambalam, Padma S., Manuel Vyas, Bharatkumar Rajiv
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.06.2019
• Subjects: Biofilm; BSH; GABA; Mucin; Probiotic; Probiotic; GABA; Biofilm; Mucin; BSH
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2019.02.021

The study was aimed at evaluating probiotic potential of different Lactobacillus strains isolated from different sources. Lactic acid bacterial strains isolated from fruits, fermented foods and human origin survive at low pH (3) and in the presence of bile salt (4%), NaCl (6%) and phenol (0.6%). The strains were able to survive and grow in oro-gastrointestinal tract i.e. lysozyme, pepsin, pancreatin. Most of the isolates adhered to intestinal mucin and produced biofilm when grown in MRS broth with 0.25% porcine mucin. LAB isolates exhibited inhibition against food spoilage organisms and various intestinal pathogens. These isolates possessed the ability to produce gamma amino butyric acid (GABA), bile salt hydrolase (BSH), and β-galactosidase. The LAB strains do not degrade mucin, do not produce DNAse, and are non-haemolytic. Thus, physiological properties and safety evaluation of the strains emphasized further use of these strains in the preparation of diverse probiotic food formulations. •Lactobacillus pentosus, L. fermentum are potential probiotics from fermented chillies and peru fruit.•Antimicrobial activity against food spoilage microorganisms and fungi.•L. pentosus produce bile salt hydrolase, β-galactosidase and γ-amino butyric acid.•Lactobacillus strains use safely in food fermentations because they do not harbour any virulent factors.