Original scientific paper

Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability

Zorica Radulović orcid.org/0000-0002-9490-7767 ; Institute of Food Technology and Biochemistry, Faculty of Agriculture, Nemanjina 6, Belgrade, Serbia
Tanja Petrović
Viktor Nedović
Suzana Dimitrijević
Nemanja Mirković
Milica Petrušić
Dušanka Paunović

Abstract

Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of unexplored potential in biotechnology. In this study four autochthonous lactobacilli strains, isolated from traditional white brined cheeses and identified as Lactobacillus paracasei (08, 564, 05 and 02), were investigated on potential probiotic ability. The investigation comprised sensitivity to simulated gastrointestinal tract conditions, antimicrobial activity against wide range of pathogens, antibiotic resistance as well as autoaggregation ability. Lactobacillus rhamnosus GG was used as referent strain. Three tested strains grew well in simulated gastrointestinal conditions, but their sensitivity was greater on bile acids and pancreatin compared with pepsin low pH 2.5. The examined strains had different sensitivity to antibiotics, but three strains showed very good antimicrobial activity to pathogens. All strains demonstrated very good autoaggregation ability. For three of four examined strains of Lb. paracasei probiotic potential was similar with referent strain Lb. rhamnosus GG, determined in vitro.

Keywords

Lactobacillus paracasei; probiotic ability; white brined cheese

Hrčak ID:

55147

URI

https://hrcak.srce.hr/55147

Publication date:

2.7.2010.

Article data in other languages: croatian

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