Abstract
This research aimed to determine the antioxidant activity of probiotic lactic acid bacteria isolated from airag. In this study, 42 lactic acid bacteria were isolated from Mongolian airag. All isolates were identified by using morphological, biochemical and physiological methods. The isolated bacteria were studied for antagonistic effects on Enterococcus faecalis, Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus, 22 strains showed antibacterial activity. When we examined their probiotic properties such as bile acid tolerance and gastric acid tolerance, it is shown that only 6 bacterial strains can survive up to 3 hours in a pH 3.0 acid environment and up to 8 hours in 0.3% bile acid environment. Selected probiotic strains were further identified to species by API 50CHL system. Antioxidant activity of probiotic strains were determined by 1,1-diphenyl-2 picrylhydrazyl (DPPH) assay. While the antioxidant activity in cell free supernatant fluctuated between the range of 26.1-38.4%, the antioxidant activity after 72 hours of fermentation in the whey fraction was between 17.23-55.12%. DOI: http://doi.dx.org/10.5564/mjc.v15i0.327 Mongolian Journal of Chemistry 15 (41), 2014, p73-78
Highlights
Lactic acid bacteria (LAB) have been extensively studied for their commercial potential, food preservation and health benefits
Probiotics are defined as live microorganisms which when administered in adequate amounts confer a health benefit on host (the Food and Agriculture Organization/ World Health Organization (FAO/WHO) [1]
Lactic acid bacteria for use as a probiotic culture must be tolerant to gastric acid and bile, which enables selected strains to survive, grow and perform its therapeutic benefits in the intestinal tract [2, 3]
Summary
Lactic acid bacteria (LAB) have been extensively studied for their commercial potential, food preservation and health benefits They are industrially important microorganisms used worldwide mainly in the dairy industry for manufacturing fermented milk product and cheese. There is a only few reports have focused on probiotic properties of LAB isolated from Mongolian fermented milk airag [10, 11]. There is a real necessity to study the biological activity of lactic acid bacteria isolated from fermented milk and to develop technology for making fermented probiotic products. MRS medium containing 0.3% bile acid was inoculated with the LAB strains with antibacterial activity and incubated for 16-18 h. Preparation of cell free supernatant: Sterile MRS broth was inoculated with 1% (v/v) of the overnight grown culture of the six LAB isolates and incubated at 37oC for 18 h. Identification of isolated LAB strains: Carbohydrate fermentation was determined using API CH system (BioMerieux, France), according to the manufacturer’s instruction
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