Characterization of Lactobacillus species proposed as probiotics


  • 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



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


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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How to Cite

Fakhry, S. S., Rashid, F. A., Khudiar, M. M., Ismail, L. A., Ismail, S. K., & Kazem, R. J. (2021). Characterization of Lactobacillus species proposed as probiotics. Potravinarstvo Slovak Journal of Food Sciences, 15, 143–150.