Abstract
The various properties of lactic acid bacteria have made them good auxiliary in the manufacturing process in agro food industries and farms. They are widely used as probiotics which can be defined as living microorganisms that have beneficial effects on human health probiotics could replace antibiotic growth promoters in livestock without creating new threats such as that observed with antibiotics. Before their use as probiotics lactic acid bacteria require a perfect knowledge in view to their biochemical and genetic characteristics because it is difficult to differentiate morphologically some Leuconostoc and Lactobacillus strains using morphological characteristics. This study was undertaken in order to evaluate the probiotics potential of Leuconostoc strains isolated from traditional fermented cassava. The results showed that 5 strains of Leuconostoc have antibacterial activity against Staphylococcus aureus (MetiR), Klebsiella pneumoniae (BLSE), Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa. The molecular identification of species using the conserved region of the 16S rRNA helped distinguish the species Leuconostoc mesenteroides. All these results showed that the studied Leuconostoc strains could be used as potential probiotics for the biopreservation of various foods. Key words: Leuconostoc, antibacterial activity, polymerase chain reaction (PCR), sequencing, probiotics.
Highlights
Probiotics are defined as living microorganisms that have beneficial effects on human health (FAO/WHO, 2002)
The various properties of lactic acid bacteria have made them good auxiliary in the manufacturing process in agro food industries and farms. They are widely used as probiotics which can be defined as living microorganisms that have beneficial effects on human health probiotics could replace antibiotic growth promoters in livestock without creating new threats such as that observed with antibiotics
The results showed that 5 strains of Leuconostoc have antibacterial activity against Staphylococcus aureus (MetiR), Klebsiella pneumoniae (BLSE), Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa
Summary
Probiotics are defined as living microorganisms that have beneficial effects on human health (FAO/WHO, 2002). The criteria to select probiotic strains are total safety for the host, resistance to gastric acidity and pancreatic secretions, adhesion to epithelial cells, antimicrobial activity, inhibition of adhesion of pathogenic bacteria, evaluation of resistance to antibiotics, tolerance to food additives and stability in the food matrix (Soccol et al, 2010). The mechanisms by which probiotics exert their beneficial effects on the host include the reduction of luminal pH, competition with pathogens for adhesion sites and nutritional sources, secretion of antimicrobial substances, toxin inactivation, and immune stimulation (Salminen et al, 2004). The most commonly used probiotics are the strains of lactic acid bacteria such as Lactobacillus, Bifidobacterium and Streptococcus (Streptococcus thermophilus); the first two are known to resist gastric acid, bile salts and pancreatic enzymes, to adhere to colonic mucosa and readily colonize the intestinal tract (Fioramonti et al, 2003)
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