Abstract
The benefits of probiotic bacteria have been widely explored. However, fermented foods and digestive system of humans and animals are an inexhaustible source of new potentially probiotic microorganisms. In this study we present three new Lactobacillus plantarum strains isolated from different dairy products: cow's cheese, sheep's cheese and whey. In order to determine the antibacterial activity of yet unexplored L. plantarum strains against Salmonella enterica serotype Typhimurium, in vitro competition and co-culture tests were done. Furthermore, adhesion of these strains to Caco-2 cells and their influence on the adhesion of Salmonella were tested. Results showed the potential probiotic activity of isolated strains. L. plantarum strains survived in the presence of 1% bile salts, they possessed acidification ability, antibacterial activity and significantly attenuated the growth of S. Typhimurium in brain heart infusion broth. All tested L. plantarum strains were able to adhere to Caco-2 cells and significantly impair the adhesion of S. Typhimurium. All three L. plantarum strains exhibited significant probiotic potential and anti-Salmonella activity; therefore, further testing on in vivo models should follow.
Highlights
Probiotic microorganisms are extensively studied and implemented in a wide range of applications such as prevention of food poisoning or treatment of certain gastrointestinal disorders [1,2,3,4]
Typhimurium was prepared in nutrient or brain heart infusion (BHI) broth (Biolife Italiana Srl), and the number of bacteria was determined by plate counting on Salmonella Shigella (SS) agar (Biolife Italiana Srl) or Luria-Bertani (LB) agar (Biolife Italiana Srl)
All tested lactobacilli were capable of growing in BHI broth containing 1 % bile salts, despite the lower growth rate than the growth in plain BHI broth
Summary
Probiotic microorganisms are extensively studied and implemented in a wide range of applications such as prevention of food poisoning or treatment of certain gastrointestinal disorders [1,2,3,4]. They are defined as live microorganisms which when administered in adequate amounts confer a health benefit on the host [5]. Probiotic microorganisms react to intestinal pathogens by producing antibacterial compounds such as organic acids, hydrogen peroxide, diacetyl, bacteriocins and antimicrobial peptides, with a variable spectrum of action [7,8]. They can induce changes in enzyme activity, compete for nutrients and adhesion sites and/or increase levels of antibody and macrophage activity [9]
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