TITLE:
Probiotics Bacteria from Egyptian Infants cause Cholesterol Removal in Media and Survive in Yoghurt
AUTHORS:
Hoda Mahrous
KEYWORDS:
Probiotics, Lactobacillus, Cholesterol Removal. Yoghurt, Fermentation
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.2 No.2,
March
31,
2011
ABSTRACT: One of the most significant groups of probiotic organisms are the lactic acid bacteria, commonly used in fermented dairy products. In this study, cultures were isolated from two infants. After screening for the classic properties of probiotic organisms, four promising isolates were identified as two strains of Lactobacillus acidophilus (P106, P110), strain of Lactobacillus plantarum (P164) and Lactobacillus. pentosus (P191)which were tested for capability to remove cholesterol and to deconjugate sodium taurocholate from the culture medium. Results showed that a considerable variation existed among cultures in their growth viability in the presence of bile salt, deconjugation of sodium tauro-cholate and assimilation of cholesterol from the medium. All tested strains removed less cholesterol from the broth (ranged from 4.02-24.32%) compared to those grown in broth supplemented with 0.2% bile salts (from 29.02 to 45.3). Lactobacillus acidophilus P106 appeared to be more active in bile salt hydrolase compared to the other strains, and therefore, is regarded as a suitable candidate probiotic and adjunct culture.These strains were employed to make yo-ghurt and, in order to achieve a short production time; a two-stage fermentation procedure was used with Streptococ-cus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus providing the rapid acidification. Storage trials at 4o C showed that the viability of the probiotic cultures was retained over 15 days.