Identification of potential probiotic Lactobacillus plantarum isolates with broad-spectrum antibacterialactivity

Abstract

Food deterioration is largely related to contamination by undesirable microorganisms; it can cause economical loss and serious health-related problems. Owing to increased awareness of health issues by consumers, biological food preservation using antibacterial Lactobacillus species is being increasingly studied. Here, we make a preliminarily assessment of the antibacterial activity of 347 Lactobacillus plantarum isolates against five common food-borne pathogens (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium, and Shigella flexneri). Nine of these isolates had broad-spectrum antibacterial activity and were selected for further experimentation. Subsequent assays based on physical, chemical, and sensory evaluations of yoghurts fermented in the presence or absence of each of the selected isolates and persistence of antibacterial activity following protease challenge revealed that L. plantarum isolate IMAU10216 was superior to the other isolates. L. plantarum IMAU10216 also exhibited high in vitro gastrointestinal tract tolerance. To conclude, we have identified a novel bioactive antibacterial L. plantarum isolate with potential for use as a probiotic in the production of fermented milk or other related dairy products. Further in vivo studies are now required.

Evaluation of probiotic properties of Lactobacillus plantarum WLPL04 isolated from human breast milk

“…aureus, E. coli O157:H7, and L. monocytogenes, with a maximum halo of 0.21 cm on L. monocytogenes and minimum halo of 0.08 cm on Staph. aureus (Li et al, 2015). Considering that antagonistic effects of Lb.…”

Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review

“…In a study on the antibacterial activity of L. plantarum, 347 food-derived isolates were tested against five foodborne pathogens. About 3-6% of isolates exerted a high antibacterial activity against at least one indicator bacterium (Li et al 2015). The effect was observed for seven out of the nine selected L. plantarum strains tested in fermented milk co-inoculated with a commercial yogurt starter (Li et al 2015).…”

“…About 3-6% of isolates exerted a high antibacterial activity against at least one indicator bacterium (Li et al 2015). The effect was observed for seven out of the nine selected L. plantarum strains tested in fermented milk co-inoculated with a commercial yogurt starter (Li et al 2015). In this section, we will consider the strain-dependency of such properties, considering the inhibition of deleterious microorganisms, with the example of fungi in milk products, the inhibition of pathogenic bacteria, through the production of inhibitory compounds, and the inhibition of virulence expression through the perturbation of quorum sensing systems.…”

Antimicrobial activities and in vitro properties of cold-adapted Lactobacillus strains isolated from the intestinal tract of cold water fishes of high latitude water areas in Xinjiang, China

“…The ability of lactobacilli to inhibit such pathogenic bacteria is due to the nature of the organic acids they produce as well as other antimicrobial compounds, such as hydrogen peroxide, bacteriocins, and diacetyl, which enhance the inhibitory activity of lactic acid [32,33]. Determining which substances specifically inhibit the growth of pathogenic bacteria requires further study to lay the foundation for use of Lactobacillus to treat of GI diseases in humans and animals [34,35].…”