<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The present study aimed to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from Chinese traditional fermented buffalo milk. Out of 22 isolates, 11 were putatively identified as LAB preliminarily. A total of six LAB strains displayed strong adhesion to HT-29 cells and all these strains showed preferable tolerance to artificially simulated gastrointestinal juices. WDS-4, WDS-7, and WDS-18 exhibited excellent antioxidant capacities, including DPPH radical, ABTS<sup>+</sup> radical, and superoxide anion scavenging activities. Compared with the other two LAB strains, WDS-7 had a stronger inhibition effect on four pathogens. Based on the 16S rRNA gene sequencing and phylogenetic analysis, WDS-7 was identified as <italic>Lactobacillus delbrueckii</italic> ssp. <italic>indicus</italic> and selected to assess the potential and safety of probiotics further. The results revealed that WDS-7 strain had a strong capacity for acid production and good thermal stability. WDS-7 strain also possessed bile salt hydrolase (BSH) activity. Compared to LGG, WDS-7 was a greater biofilm producer on the plastic surface and exhibited a better EPS production ability (1.94 mg/ml as a glucose equivalent). WDS-7 was proved to be sensitive in the majority of tested antibiotics and absence of hemolytic activity. Moreover, no production of biogenic amines and β-glucuronidase was observed in WDS-7. The findings of this work indicated that <italic>L. delbrueckii</italic> ssp. <italic>indicus</italic> WDS-7 fulfilled the probiotic criteria <italic>in vitro</italic> and could be exploited for further evaluation <italic>in vivo</italic>.</p>
</abstract>

The present study aimed to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from Chinese traditional fermented buffalo milk. Out of 22 isolates, 11 were putatively identified as LAB preliminarily. A total of six LAB strains displayed strong adhesion to HT-29 cells and all these strains showed preferable tolerance to artificially simulated gastrointestinal juices. WDS-4, WDS-7, and WDS-18 exhibited excellent antioxidant capacities, including DPPH radical, ABTS+ radical, and superoxide anion scavenging activities. Compared with the other two LAB strains, WDS-7 had a stronger inhibition effect on four pathogens. Based on the 16S rRNA gene sequencing and phylogenetic analysis, WDS-7 was identified as Lactobacillus delbrueckii ssp. indicus and selected to assess the potential and safety of probiotics further. The results revealed that WDS-7 strain had a strong capacity for acid production and good thermal stability. WDS-7 strain also possessed bile salt hydrolase (BSH) activity. Compared to LGG, WDS-7 was a greater biofilm producer on the plastic surface and exhibited a better EPS production ability (1.94 mg/ml as a glucose equivalent). WDS-7 was proved to be sensitive in the majority of tested antibiotics and absence of hemolytic activity. Moreover, no production of biogenic amines and β-glucuronidase was observed in WDS-7. The findings of this work indicated that L. delbrueckii ssp. indicus WDS-7 fulfilled the probiotic criteria in vitro and could be exploited for further evaluation in vivo.

Evaluation of the Probiotic Potential of <italic>Lactobacillus delbrueckii</italic> ssp. <italic>indicus</italic> WDS-7 Isolated from Chinese Traditional Fermented Buffalo Milk <italic>In Vitro</italic>

Polish Journal of Microbiology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Evaluation of the Probiotic Potential of  ssp.  WDS-7 Isolated from Chinese Traditional Fermented Buffalo Milk 

The present study aimed to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from Chinese traditional fermented buffalo milk. Out of 22...

Evaluation of the Probiotic Potential of Lactobacillus delbrueckii ssp. indicus WDS-7 Isolated from Chinese Traditional Fermented Buffalo Milk In Vitro

Article Category: Original Paper

Online veröffentlicht: 30. März 2022

Seitenbereich: 91 - 105

Eingereicht: 10. Nov. 2021

Akzeptiert: 19. Feb. 2022

DOI: https://doi.org/10.33073/pjm-2022-012

Schlüsselwörter
fermented buffalo milk, lactic acid bacteria, probiotic potential, ssp., food application

© 2022 Changjun Wu et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Evaluation of the Probiotic Potential of Lactobacillus delbrueckii ssp. indicus WDS-7 Isolated from Chinese Traditional Fermented Buffalo Milk In Vitro

Article Category: Original Paper

Online veröffentlicht: 30. März 2022

Seitenbereich: 91 - 105

Eingereicht: 10. Nov. 2021

Akzeptiert: 19. Feb. 2022

DOI: https://doi.org/10.33073/pjm-2022-012

Schlüsselwörterfermented buffalo milk, lactic acid bacteria, probiotic potential, ssp., food application

© 2022 Changjun Wu et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
fermented buffalo milk, lactic acid bacteria, probiotic potential, ssp., food application