Characterization of Lactobacillus species proposed as probiotics

Saad Sabah Fakhry; Farqad Abdullah Rashid; Maha Muhamaed Khudiar; Lubna Ayad Ismail; Sarah Khattab Ismail; Reema Jawad Kazem

doi:10.5219/1479

Authors

Saad Sabah Fakhry Ministry of Science and Technology, Food Contamination Research Center, Directorate of environment and water, Al Jadyria-Baghdad- Iraq. Tel.: +9647711212150
Farqad Abdullah Rashid Food Contamination Research Center, Directorate of environment and water, Al Jadyria-Baghdad- Iraq. Tel.:+96477290047
Maha Muhamaed Khudiar Ministry of Science and Technology, Food Contamination Research Center, Directorate of environment and water, Al Jadyria-Baghdad- Iraq, Tel.: +9647705027040
Lubna Ayad Ismail Ministry of Science and Technology, Food Contamination Research Center, Directorate of environment and water, Al Jadyria-Baghdad- Iraq, Tel .: +9647706154544
Sarah Khattab Ismail Ministry of Science and Technology, Food Contamination Research Center, Directorate of environment and water, Al Jadyria-Baghdad- Iraq, Tel.: +9647711119107
Reema Jawad Kazem Ministry of Science and Technology, Food Contamination Research Center, Directorate of environment and water, Al Jadyria-Baghdad- Iraq, Tel.: +9647813711875

DOI:

https://doi.org/10.5219/1479

Keywords:

Lactobacillus spp., acidic tolerance, bile tolerance, S-Layer

Abstract

An isolated Lactobacillus from several various sources were identified depending on morphological, microscopically and biochemical tests in vitro analysis of probiotic properties that included: an ability to tolerate in different concentration of bile salt, survival in acidic conditions, their antimicrobial activity, and S-layer characterizations were carried out. It was noticed that isolates of Lactobacillus rhamnosus and L. delbrueckii have a broad activity of antimicrobial and found the isolate
L. rhamnosus represented with a survival percentage 6.9% at pH 4.5 and 5.1% at pH 2.0) also L. rhamnosus (5.7% at pH 4.5 and 4.9% at pH 2.0) tolerated acidic media, Lactobacillus spp. has antimicrobial activity against all gram-positive and negative tested isolates. 70 kDa of S-layer protein bands were detected with whole-cell SDS-PAGE analysis, and it's predominant in cells of isolates which grown in MRS broth anaerobically. It was noticed that the collected Lactobacillus isolates could be used as probiotic.

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