Abstract
Probiotic Lactobacilli are associated with normal microbial ecosystem of gastrointestinal tract (GT) of humans and chickens and plays an essential role in in-vivo interactions occurring in GT and hence exert health benefits beyond inherent basic nutrition. In recent study, some potential probiotic Lactobacillus bacteria were screened from chicken intestine. Twenty strains have been selected keeping in notice their growth in Lactobacillus selective media i.e. De Man, Rogosa and Sharpe agar (MRS). They were subjected to gram staining, catalase activity and oxidase test. Out of these, 5 strains have been selected for detailed studies on the basis of best antimicrobial activity and Lactobacillus specific biochemical tests. These five strains were named as (LS1, LS2, LS3, LS4 and LS5) and their probiotic potential has been evaluated. Out of these five strains, LS4 has shown maximum antimicrobial activity (25.10 ± 2.008) by producing antimicrobial bacteriocins like compounds, which have inhibitory property against potential pathogenic strains. All the strains were stable in both acidic and alkaline pH. These strains were also tolerant to different concentrations of bile salts and sodium chloride (NaCl). Their temperature tolerance was also evaluated and observed that is an important selection criteria for probiotics. This study is extremely promising that underscores the important role of Lactobacillus strains, having probiotic effects, which may play an important role in food industry as starter-culture, co-culture and bio-protective cultures to standardize and enhance quality and safety of preserved food and beverages. Keywords: Acidic; Antimicrobial; Bile salt; Biochemical characterization; Tolerance http://dx.doi.org/10.19045/bspab.2019.80067
Highlights
Probiotics are living micro-organisms, uponLactobacilli are non-pathogenic bacteria intake in specific numbers, exerts health widely distributed in nature
Bile tolerance As the suggested concentration of bile in the intestine is supposed to be 0.3%, and the time for which the food remains in the intestine is thought to be 4 hours, the same concentration of bile was used in this experiment which was run for 4 hours. 0.3% bile was added to MRS broth which was previously inoculated with fresh cultures of the isolated strains
In present study, 20 Lactobacilli strains were isolated on the basis of preliminary identification tests and Lactobacillus specific characteristics using MRS broth and MRS agar medium from chicken intestine
Summary
Lactobacilli are non-pathogenic bacteria intake in specific numbers, exerts health widely distributed in nature. Escherichia coli, Salmonella thyphimurium and Stephylococcus aureus These strains were grown in nutrient broth at 37°C for 24 hours. PH tolerance The isolated strains were grown in MRS broth following the incubation at 37°C for 24 hours for the evaluation of pH tolerance. 100μl of the overnight culture was inoculated into tubes each containing 10ml of MRS broth adjusted with different pH (2, 4, 6 and 8) followed by incubation in 10% CO2 at 37°C for 24 hours. Bile tolerance As the suggested concentration of bile in the intestine is supposed to be 0.3%, and the time for which the food remains in the intestine is thought to be 4 hours, the same concentration of bile was used in this experiment which was run for 4 hours. 0.3% bile was added to MRS broth which was previously inoculated with fresh cultures of the isolated strains. Statistical analysis Microsoft excel was used to analyze the data
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