Year: 2018 | Month: December | Volume 7 | Issue 2
Probiotic Properties of Lactobacillus plantarum
Abstract:
The present study is to investigate the probiotic properties of lactic acid bacteria isolated from different food sources. Bacterial strains were screened for probiotic properties viz. tolerance to pH, bile salt, NaCl and phenol. They were also tested for auto-aggregation and hydrophobicity. They were also subjected to antibiotic susceptibility testing for their potential in reducing the negative effects of antibiotic therapy on host system. Out of 7 samples, 2 bacterial strains were tolerant to acid, bile salt, NaCl and phenol stress. Both the strains were identified by morphological, biochemical and molecular characterization. BLAST tool was used to compare the 16S rRNA sequences. Auto-aggregation and hydrophobicity were carried out and found the good auto-aggregation and hydrophobicity capability of both the strains. Bacteriocin produced by these two strains were investigated for their anti-bacterial potential against test pathogens. Among several selected bacterial strains L.plantarum SK3 and L.plantarum DB2 have good probiotic potential for further use in preparation of functional food. Currently research has been done to prepare functional food with health benefits along with overcoming nutritional deficiencies. These functional foods can be prepared by using lactic acid bacteria in fermentation. The lactic acid bacteria isolated in this study proved a good probiotic candidate as they survived during stress conditions posing to them. This study revealed the potential/possibility of using LAB and /or bacteriocin produced by them as food bio preservative to control foodborne pathogenic bacteria in near future.
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