Screening for Novel Probiotic Candidate: Survival, Antimicrobial, and Aggregation Properties of Lactobacillus Strains from Moroccan Dairy Product
Keywords:
Dairy products, Rep-PCR, Probiotics,, Stress conditions, Proteolytic activity, Lipolytic activityAbstract
In view of the growing interest in dairy probiotic foods, and in order to increase the knowledge on the biodiversity for their
possible inclusion as probiotics strains in microbiology applied to the food industry. This study aims to assess the probiotic
potential of 17 Lactobacillus strains isolated from local dairy products: fresh cheese and fermented milk. First PCR amplification
of repetitive bacterial DNA fingerprints (rep-PCR) using the ERIC primers allowed the Lactobacillus strains to be grouped into
the species: L. plantarum, L. casei, L. paracasei, L. curvatus, and L. rhamnosus and showed a considerable degree of genomic
diversity. We evaluated Lactobacillus strains for sustained cell viability under different conditions similar to the environment
of the intestinal tract. We also assessed aggregation properties and antimicrobial activity. The results of the in vitro assessment
demonstrated that lactobacillus strains did not show the presence of any genes encoding virulence factors, also L. plantarum,
and L. rhamnosus remained functionally active under these experimental conditions, with an excellent survival capacity strain
under low pH and high bile salt concentration, a good antimicrobial activity and a good capacity to auto-aggregate with each other’s, and co-aggregate with pathogenic bacteria. Based on the data, we suggest the isolated L. plantarum, and L. rhamnosus
isolated from the traditional dairy product may be a probiotic candidate for in vivo behavioral.
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