Volume 19, Issue 133 (2023)                   FSCT 2023, 19(133): 91-102 | Back to browse issues page


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Dardmeh N, yavarmanesh M, Moazzami A A, moghaddam matin M, Noorbakhsh H. In vitro evaluation of probiotic properties of commercial strains Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis. FSCT 2023; 19 (133) :91-102
URL: http://fsct.modares.ac.ir/article-7-64256-en.html
1- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad
2- Department of food science and technology, Faculty of agriculture, Ferdowsi university of Mashhad , yavarmanesh@um.ac.ir
3- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
4- Department of Biology, Faculty of Science, Ferdowsi University of Mashhad,
5- Department of Cell and Molecular Biology and Microbiology, Faculty of Biological Science and Technology, University of Isfahan
Abstract:   (488 Views)
Probiotics are recognized as live microorganisms that confer a health benefit to the host when administered in adequate amounts. The present study aimed to evaluate in vitro probiotic properties of two commercial probiotic strains, Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus plantarum ATCC 14917. Our results indicated that the selected strains showed high resistance to acid, bile salts, and lysozyme. In general they showed good adaptation to simulated gastric and intestinal juices (more than 85% could survive) which guarantees their survival in the gastrointestinal tract. Moreover, Bifidobacterium animalis subsp. lactis BB-12 showed the highest hydrophobicity (59.75%) and auto-aggregation (51.42%) but the lowest adhesion to the human intestinal HT-29 cell line (8.35%). Furthermore, they both had β-galactosidase activity and were resistant to penicillin, vancomycin, and tetracycline. Our results indicated that Lactobacillus plantarum ATCC 14917 had better characteristics of a probiotic compared to Bifidobacterium animalis subsp. lactis BB-12.
 
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Article Type: Original Research | Subject: Food Microbiology
Received: 2022/09/18 | Accepted: 2023/02/1 | Published: 2023/03/1

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