Assessing Lactobacilli strains from Algerian traditional dairy products for probiotic potential benefits

被引：1
作者：
Bouchibane, Malika [1 ,2 ]
Touzout, Nabil [1 ]
Saada, Djamel Ait [2 ]
Dahou, Abdelkader Elamine [3 ]
Boumediene, Farida [1 ]
Hamed, Djahira [5 ]
Toumi, Selma [1 ]
Cheriguene, Abderrahim [4 ]
机构：
[1] Univ Medea, Fac Sci, Dept Nat & Life Sci, Pole Urban Ouzera, Medea 26000, Algeria
[2] Abdelhamid Ibn Badis Univ, Fac Nat Sci & Life, Lab Food Technol & Nutr, Mostaganem 27000, Algeria
[3] Abdelhamid Ibn Badis Univ, Fac Nat Sci & Life, Lab Sci & Tech Anim Prod, Mostaganem 27000, Algeria
[4] Abdelhamid Ibn Badis Univ, Fac Nat Sci & Life, Lab Bioecon Food & Global Hlth, Mostaganem 27000, Algeria
[5] Ain Temouchent Univ, Lab Appl Hydrol & Environm, POB 284, Ain Temouchent 46000, Algeria
来源：
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY | 2025年 / 63卷
关键词：
Probiotics; Traditional dairy derivatives artisanal; Limosilactobacillus fermentum; Antibiotic; Hydrophobicity; LACTIC-ACID BACTERIA; IN-VITRO EVALUATION; FERMENTED MILK; IDENTIFICATION; TOLERANCE; FOOD;
D O I：
10.1016/j.bcab.2024.103472
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
This study explores the probiotic potential of five lactic acid bacteria species (LAB) isolated from traditional Algerian dairy products, with the goal of advancing the development of customized probiotics for innovative applications within the food industry. Tailoring probiotics for specific uses represents a significant advancement in this field. The focus is on five species: Limosilactobacillus fermentum, Lactiplantibacillus pentosus, Lactiplantibacillus plantarum, Lacticaseibacillus paracasei ssp paracasei, and Lactiplantibacillus paraplantarum, all identified through MALDI-TOF mass spectrometry, with confirmation via PCR and 16S rRNA sequencing. The probiotic potential of these strains was evaluated through in vitro experiments assessing tolerance to bile salts and acidity, hydrophobicity, hemolytic activity, sugar fermentation profiles, and resistance to antibiotics and phenols. Results indicated that all the strains displayed significant survival rates at pH 3, ranging from 77.18% f 1.74-93% f 1.95. Bile salt tolerance varied among strains, with survival rates between 60.77% f 2.10 and 91.46% f 1.68 at a 0.3% concentration, and between 53.91% f 2.39 and 87.02% f 2.57 at a 0.5% concentration. Hydrophobicity tests demonstrated moderate adhesion capabilities. Notably, only three strains exhibited resistance to 0.4% phenols, with growth percentages between 29.60% f 2.03 and 45.97% f 5.49. Antibiotic susceptibility tests revealed a high sensitivity to various antibiotics, while resistance was noted for cefoxidim, tetracycline, and vancomycin, with the exception of L. fermentum, which remained sensitive to vancomycin. All tested strains were non-hemolytic and capable of fermenting a majority of sugars. Overall, the isolated strains showcase promising probiotic characteristics, providing opportunities for innovation in the food sector by developing new fermented dairy products that meet consumer demands for health and naturalness.
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页数：14
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