Analysis and characterization of potential probiotic properties of Lactobacillus and Bacillus salmalaya 139SI
Document Type
Article
Publication Date
7-1-2022
Abstract
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.
Keywords
Probiotic, Lactobacillus plantarum, Bacillus salmalaya 139S
Divisions
Science
Funders
King Saud University [RSP-2021/364]
Publication Title
Emirates Journal of Food and Agriculture
Volume
34
Issue
7
Publisher
United Arab Emirates Univ.
Publisher Location
P. O. BOX 17551, AL AIN, U ARAB EMIRATES