<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The aim of this study was to identify beneficial bacteria with probiotic potential from kefir grains. The lactobacilli isolated from kefir grains were characterised as: <italic>Lactobacillus plantarum</italic>, <italic>Lactobacillus paraplantarum</italic>, <italic>Lactobacillus paracasei</italic>, and <italic>Lactobacillus kefiri</italic>. The strains <italic>Lb. plantarum</italic> 1Ž, <italic>Lb. paraplantarum</italic> S10, and <italic>Lb. paracasei</italic> 2Ž tolerated better the test gastric juice at pH 2 and 2.6 during 120 min of incubation in comparison with the strains <italic>Lb. kefiri</italic>. On the other hand, the strains <italic>Lb. kefiri</italic> were resistant to 0.3 % bile acid salts. The <italic>Lb. paracasei</italic> 2Ž showed the significantly highest survival (P &lt; 0.001) at pH 2 in comparison with all other strains tested and was also able to tolerate 0.3 % concentration of the bile salts. All strains produced medium to strong biofilms on abiotic surfaces and inhibited the growth of selected potential pathogens with varying intensity. All kefir isolates were susceptible to the antibiotics tested and exhibited positive β-galactosidase activity with the exception of <italic>Lb. paracasei</italic> 2Ž which did not show any activity of undesirable enzymes, such as β-glucosidase and β-glucuronidase. Additional testing and validation of the biological properties and safety of the strain <italic>Lb. paracasei</italic> 2Ž under <italic>in vivo</italic> conditions are needed to confirm the prospective use of this strain in practice.</p></abstract>

The aim of this study was to identify beneficial bacteria with probiotic potential from kefir grains. The lactobacilli isolated from kefir grains were characterised as: Lactobacillus plantarum, Lactobacillus paraplantarum, Lactobacillus paracasei, and Lactobacillus kefiri. The strains Lb. plantarum 1Ž, Lb. paraplantarum S10, and Lb. paracasei 2Ž tolerated better the test gastric juice at pH 2 and 2.6 during 120 min of incubation in comparison with the strains Lb. kefiri. On the other hand, the strains Lb. kefiri were resistant to 0.3 % bile acid salts. The Lb. paracasei 2Ž showed the significantly highest survival (P < 0.001) at pH 2 in comparison with all other strains tested and was also able to tolerate 0.3 % concentration of the bile salts. All strains produced medium to strong biofilms on abiotic surfaces and inhibited the growth of selected potential pathogens with varying intensity. All kefir isolates were susceptible to the antibiotics tested and exhibited positive β-galactosidase activity with the exception of Lb. paracasei 2Ž which did not show any activity of undesirable enzymes, such as β-glucosidase and β-glucuronidase. Additional testing and validation of the biological properties and safety of the strain Lb. paracasei 2Ž under in vivo conditions are needed to confirm the prospective use of this strain in practice.

The Study of the Probiotic Potential of the Beneficial Bacteria Isolated from Kefir Grains

Department of Microbiology and Immunology, University of Veterinary Medicine and Pharmacy, Komenského 73, 04181 Košice,

Folia Veterinaria

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The aim of this study was to identify beneficial bacteria with probiotic potential from kefir grains. The lactobacilli isolated from kefir grains were...

The Study of the Probiotic Potential of the Beneficial Bacteria Isolated from Kefir Grains

Online veröffentlicht: 04. Apr. 2017

Seitenbereich: 27 - 37

Eingereicht: 04. Nov. 2016

Akzeptiert: 09. Jan. 2017

DOI: https://doi.org/10.1515/fv-2017-0005

Schlüsselwörter
biofilm, inhibitory activity, lactobacilli, probiotics, safety, tolerance of GIT conditions

© 2017 Englerová K. et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The Study of the Probiotic Potential of the Beneficial Bacteria Isolated from Kefir Grains

Online veröffentlicht: 04. Apr. 2017

Seitenbereich: 27 - 37

Eingereicht: 04. Nov. 2016

Akzeptiert: 09. Jan. 2017

DOI: https://doi.org/10.1515/fv-2017-0005

Schlüsselwörterbiofilm, inhibitory activity, lactobacilli, probiotics, safety, tolerance of GIT conditions

© 2017 Englerová K. et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
biofilm, inhibitory activity, lactobacilli, probiotics, safety, tolerance of GIT conditions