Autochthonous lactic acid bacteria—presentation of potential probiotics application

• Published in: Biotechnology letters Vol. 41; no. 11; pp. 1319 - 1331
• Main Authors: Grujović, Mirjana Ž., Mladenović, Katarina G., Nikodijević, Danijela D., Čomić, Ljiljana R.
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.11.2019; Springer Nature B.V
• Subjects: Adhesion; Agglomeration; Ampicillin; Animals; Anti-Bacterial Agents - pharmacology; Antibiotics; Applied Microbiology; Bacteria; Bacterial Adhesion - drug effects; Biochemistry; Biomedical and Life Sciences; Biotechnology; Cheese; Cheese - microbiology; Chloroform; Dairy industry; E coli; Epithelium; Food; Food preservation; Food sources; Intestinal Mucosa - microbiology; Intestine; Lactic acid; Lactic acid bacteria; Lactobacillales - drug effects; Lactobacillales - physiology; Lactobacilli; Life Sciences; Microbial Sensitivity Tests; Microbiology; Minimum inhibitory concentration; Models, Biological; Natural & organic foods; Original Research Paper; Probiotics; Starter cultures; Swine; Yogurt; Probiotics; Antibiotic; Lactic acid bacteria; Aggregation ability; Pig intestinal epithelium; Adhesion
• ISSN: 0141-5492; 1573-6776
• DOI: 10.1007/s10529-019-02729-8

Objective The objective of this study was to evaluate the probiotic potential as well as the ability of adhesion and aggregation of natural and autochthonous lactic acid bacteria, isolated from traditionally made cheese. Results Lactic acid bacteria from natural food sources can be promising probiotic candidates and they can be used in natural food preservation or like starter cultures. Tested autochthonous isolates showed tolerance to the simulated gastrointestinal condition as well as the sensitivity to clinically relevant antibiotics, especially to ampicillin (MIC at 0.195 μg mL −1 for lactobacilli and from 0.195 to 3.125 μg mL −1 for lactococci). Among isolates, the highest percentage of adhesion was detected with chloroform, while the adhesion ability of selected isolates to pig intestinal epithelium was in the correlation with the results of adhesion ability with solvents. The auto-aggregation ability of isolates was demonstrated, while co-aggregation with Escherichia coli was strain specific. Conclusion The results indicated the potential probiotic properties of the isolates and give evidence for further investigation and potential application in the dairy industry.