Abstract
Today, in an era of antibiotic-resistant pathogens and other looming microbial threats, the value of prevention of infection is recognized. To circumvent the indiscriminate use of antibiotics and emerging resistance to them, to reduce the use of chemical preservatives and to abate abdominal, gastrointestinal and urogenital disorders- probiotics and bacteriocins are getting paramount priority in recent times. We investigated the probiotic and bacteriocinogenic potentiality of Lactobacillus isolated from milk products. 15 lactic acid bacteria (LAB) were isolated from milk product samples using De Man Rogosa Sharpe (MRS) medium. Among them, only one (6%) isolate showed potential antibacterial activity against Staphylococcus aureus, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa and Bacillus subtilis in agar well diffusion method. Following conventional methods, genus and species of the isolate were confirmed as Lactobacillus xylosus. The isolate exhibited growth competency at wide range of temperatures (27-45°C), pH (2-9), NaCl (1-7%), bile salt (0.5-2%) and could produce bacteriocin or BLS, thus implying its potential probiotic nature. Bacteriocins or BLS produced by Lactobacillus xylosus inhibited E. coli and S. aureus and could retain their antibacterial activity at wide range of temperatures (37°C to 100°C) and pH (2–9) treatments. These crude bacteriocins or BLS of 5% concentration reduced the initial bacterial load of cheese and milk up to 41% and 43% respectively, after 48 h of preservation at room temperature. The experimental data revealed that our study isolate Lactobacillus xylosus could be used as probiotics and their bacteriocin or BLS could be used as bio-preservatives.
 Asian J. Med. Biol. Res. March 2020, 6(1): 27-37
Highlights
Modern world is becoming more and more conscious about the correlation between proper nutrition and good health
We investigated the probiotic and bacteriocinogenic potentiality of Lactobacillus isolated from milk products. 15 lactic acid bacteria (LAB) were isolated from milk product samples using De Man Rogosa Sharpe (MRS) medium
Genus and species of the isolate were confirmed as Lactobacillus xylosus
Summary
Modern world is becoming more and more conscious about the correlation between proper nutrition and good health. LAB are gram positive, non-sporing, catalase negative, cocci-shaped, usually non-motile organisms that are devoid of cytochrome C and are nonaerobic, but are aerotolerant and acid tolerant which produce lactic acid as the major end product (Agrawal, 2005; Nami et al, 2019; Chowdhury et al, 2012). These microbes are ubiquitous in nature and are indigenous inhabitants of the human gastrointestinal tract, vagina and human skin, but are found in soil, water, vegetables products, meats, fermented and cooked meat and dairy products (Andersson et al, 2001; Li et al, 2018). Considering all the facts discussed above, our present study focused on isolation of Lactobacillus spp. from dairy products and in in-vitro evaluation of their probiotic and bacteriocinogenic potentiality
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