Analysis and characterization of potential probiotic properties of Lactobacillus and Bacillus salmalaya 139SI

被引：3
|
作者：
Efrizal
Ismail, Salmah [1 ]
Ameen, Fuad [2 ]
Bhat, Sartaj Ahmad [3 ]
Dadrasnia, Arezoo
Ajeng, Aaronn Avit [1 ]
Nasir, Nur Nazirah Md. [1 ]
Abdullah, Rosazlin [1 ]
机构：
[1] Univ Malaya, Inst Biol Sci, Fac Sci, Kuala Lumpur 50603, Malaysia
[2] King Saud Univ, Coll Sci, Dept Bot & Microbiol, PO, POB2455, Riyadh 11451, Saudi Arabia
[3] Gifu Univ, River Basin Res Ctr, 1-1 Yanagido, Gifu 5011193, Japan
来源：
EMIRATES JOURNAL OF FOOD AND AGRICULTURE | 2022年 / 34卷 / 07期
关键词：
Probiotic; Lactobacillus plantarum; Bacillus salmalaya 139S; LACTIC-ACID BACTERIA; ADHESION; COAGGREGATION; STRAINS; ABILITY; DAIRY; FISH;
D O I：
10.9755/ejfa.2022.v34.i7.2894
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
Bacillus salmalaya 139SI and Lactobacillus sp. isolated from Kerinci buffalo milk yogurt were investigated for their potential probiotics properties. Three isolates from the milk yogurt were identified as L. plantarum 1, L. plantarum 2 and L. delbrueckii. The three isolates and B. salmalaya 139SI exhibited tolerance to gastric acid of pH 3.5, resistance to bile salts and were able to produce lactic acid. All the four strains exhibited antimicrobial activity against Salmonella Enteritidis, Escherichia coli and Staphylococcus aureus. Combination of isolates of L. plantarum 1 and L. plantarum 2 exhibited the highest coaggregation activity. L. plantarum 1 showed the highest hydrophobicity and had no adverse effects for the toxicity test (Lethal Dose 50). Characterization of probiotic properties in vitro and in vivo indicate that both bacteria L. plantarum and B. salmalaya 139SI are potential candidates for probiotic therapeutic application against Salmonella Enteritidis.
引用
收藏
页码：595 / 604
页数：10
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