Imen Mahmoudi*, Ameni Telmoudi and Mnasser Hassouna

Unité de Recherche “Sciences et Technologies des Aliments”, École Supérieure des Industries Alimentaires de Tunis (ESIAT), Tunis, Tunisia

*Corresponding Author: Imen Mahmoudi, Unité de Recherche “Sciences et Technologies des Aliments”, École Supérieure des Industries Alimentaires de Tunis (ESIAT), Tunis, Tunisia.

Received: December 18, 2017; Published: January 11, 2018

DOI: 10.31080/ASMI.2018.01.0013

Citation: Shyamapada Mandal. “Probiotic Lactobacilli in Microbiology Research”. Acta Scientific Microbiology 1.1 (2018).

Abstract

  In this research, three probiotic Lactobacillus strains already studied in a previous research for their capability to resist to stom- ach stress, their GRAS character, their resistance to antibiotics, their prebiotic assimilation capability and their adhesion capability to intestinal human cell lines, were further investigated to explore more their beneficial effects. Compatibility between them, antibacte- rial activity against some pathogens, cholesterol reduction and antioxidant activity by ABTS^.+ and DPPH methods were determined.

  These Lactobacillus plantarum strains were compatible, able to inhibit gram+ and gram- pathogens and reduce the cholesterol with maximum level of 51 % (P < 0.05) after 24h of contact. In fact, these probiotic bacteria were endowed with important antioxi- dant activity while scavenging both radicals with 51 % (P < 0.05) and 2.3 % (P > 0.05) of ABTS^.+ and DPPH respectively.

  Our study revealed the suitability of these probiotic bacteria which were obtained from three sources for incorporation in foods especially where cholesterol and antioxidant reducible powers in food are sought to assess possible in vivo human health.

Keywords: Probiotic; Antibacterial Activity; Cholesterol Removal; Antioxidant Activity; Human Health

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Copyright: © 2018 Imen Mahmoudi., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.