TITLE:
Characterization of Lactobacillus Strains Isolated from Bovine Raw Milk for Probiotic and Technological Properties
AUTHORS:
Imen Mahmoudi, Olfa Ben Moussa, Tedj El Moulouk Khaldi, Yves Le Roux, Mnasser Hassouna
KEYWORDS:
Bovine Raw Milk, Lactobacillus plantarum, Lactobacillus fermentum, Probiotic, Functional Foods
JOURNAL NAME:
Advances in Microbiology,
Vol.8 No.9,
September
19,
2018
ABSTRACT: One
hundred strains isolated from bovine raw milk, obtained from different farms, were subjected to different in vitro stress typical of gastrointestinal tract.
Twelve strains were able to tolerate pepsin at pH 2, pancreatin and bile salts
(0.3%). These bacteria were identified using
16S rRNA gene sequencing. Eight isolates were Lactobacillus plantarum and
four were Lactobacillus fermentum. They were not able to degrade mucin
and they were γ-haemolytic. All strains had antibacterial activity against Staphylococcus
aureus, Listeria
monocytogenes and Salmonella thyphimirium. However, only six
strains inhibited Escherchia coli.
All these showed ability for
autoaggregation and/or hydrophobicity properties. They
were also characterized in respect to their technological properties. Important
acidification and low proteolytic and lipolytic capacities were
detected for all strains. In addition, they were able to produce
exopolysaccharides and grow at hot and cold temperatures. These bacteria may be
used further for manufacturing of functional foods and confirming their suitability as probiotic starter
cultures.