Probiotic characteristics of <i>Lactobacillus plantarum</i> strains from traditional butter made from camel milk in arid regions (Sahara) of Algeria

Abstract

RESUMENCaracterísticas probióticas de cepas de Lactobacillus plantarum de mantequilla tradicional de leche de camello de regiones áridas (Sáhara) de Argelia.Se evalúan algunas características probióticas de cepas de Lactobacillus plantarum aisladas de la mantequilla tradicional elaborada a partir de leche de camello (shmen). De 38 cepas investigadas para resistencia biliar, 14 fueron tolerantes a un 2% oxgall con porcentajes de supervivencia entre 69 y 75%. De éstas, sólo 4 cepas (L. plantarum SH5, SH12, SH24 and SH32) fueron suficientemente resistentes a pH 2 con periodos de incubación entre 2 y 6 h. Únicamente los extractos crudos de L. plantarum SH12 y L. plantarum SH24 fueron inhibitorios frente a Lactococcus lactis B8, la cepa utilizada como indicador. La actividad antibacteriana de los extractos crudos se perdió completamente después de tratamiento con α-quimotripsina y proteinasa K. Las cepas SH12 y SH24 fueron susceptibles a la penicilina G, oxacilina, vancomicina y clindamicina, pero resistentes a tetraciclina y kanamicina. Dichas cepas mostraron una rápida actividad acidificante (0,921 y 1,075 mmol/l de ácido láctico, respectivamente), una buena actividad proteolítica (5,45 y 3,49 mg/l de tirosina a las 72 h, respectivamente) y un alto porcentaje de supervivencia después de liofilización. Ninguna de las cepas produjo polisacáridos o hemolisina en sangre de oveja.PALABRAS CLAVE: Antibiótico -Bacterias acidolácti-cas -Bacteriocina -Lactobacillus plantarum -Mantequilla -Probiótico. SUMMARY Probiotic characteristics of Lactobacillus plantarum strains from traditional butter made from camel milk in arid regions (Sahara) of Algeria.Lactobacillus plantarum strains previously isolated from the traditional butter made from camel milk (shmen) were evaluated for some probiotic criteria. Among 38 strains investigated for bile resistance, 14 were tolerant to 2% oxgall with survival percentages ranging from 69 to 75%. Out of these, only 4 strains (L. plantarum SH5, SH12, SH24 and SH32) were sufficiently resistant to pH 2.0 for 2 to 6 h incubation periods. Only crude extracts of L. plantarum SH12 and L. plantarum SH24 were inhibitory against Lactococcus lactis B8, the strain used as indicator. The antibacterial activity of crude extracts was completely lost after treatment with α-chymotrypsin and proteinase K. L. plantarum SH12 and SH24 strains were susceptible to penicillin G, oxacillin, vancomycin and clindamycin, but resistant to tetracycline and kanamycin. These strains showed rapid acidification activity (0.921 and 1.075 mmol/l of lactic acid, respectively), a good proteolytic activity (5.45 and 3.49 mg/l tyrosine at 72 h, respectively) and high survival percentage after freeze-drying. None of the strains produced polysaccharides or haemolysin in sheep blood.

Evaluation on Antibacterial Activity of <i>Lactobacillus acidophilus</i> Strains Isolated from Honey

“…Oh et al (2000) studied antimicrobial activity of proteinaceous compound produced by L. acidophilus 30SC strain, the bacteriocin was completely stable at pH 6 and 7and 50% of activity lost after adjusting to the various pH values between 3 and 10. Maurad and Meriem (2008) reported that the antimicrobial activity of L. plantarum isolated from camel milk butter was stable at pH 2-6 but the activity was lost at pH 8 against indicator strain of Lactococcus lactis B8. Ollveira et al (2008) isolated Lactobacillus casei GC subgroup A from vacuum packaged beef and had antagonistic activity against indicator strains of L. acidophilus, L. fermentum and L. plantarum; the activity was stable at pH 4-9.…”

“…Coconnier et al (1997) isolated L. acidophilus strain LB from human was relatively sensitive to trypsin, proteinase Kand pronase and showed antimicrobial activity against K. pneumoniae, Enterobacter spp., S. Typhimurium, E.coli, L. monocytogenes, S. flexneri and P. aeruginosa. However, Maurad and Meriem (2008) reported that antibacterial activity of L. plantarum isolated from butter made from camel milk against indicator strain of Lactococcus lactis B8 was lost when treated with α-chymotrypsin and proteinase K.…”

Purification and characterization of bacteriocin isolated from Streptococcus thermophilus

“…This bacteriocin activity was similar to Thermophilin 110 Gilbreth and Somkuti (2005), Thermophilin A (Ward and Somkuti, 1995) Thermophilin T (Aktypis et al, 1998) and the bacteriocin of S. thermophilus 580 (Mathot et al, 2003) in this manner. The inactivation of the bacteriocin by treatments with lipase enzymes (Table 3) suggests that activity was dependent on the presence of either a carbohydrate or lipid moiety as described by Maurad and Meriem (2008).…”

Fermented camel milk: A Review on its bio-functional properties

“…Lore et al (2005) (Quan et al, 2006). Maurad and Meriem (2008) isolated thirty-eight lactic acid bacteria (Lactobacillus plantarum-SH1 to SH38) from traditional butter which was prepared using Shmen (fermented camel milk) as a starter culture. Among these strains SH12 and SH24 showed promising probiotic potential, high acidifying rates, and proteolytic activity.…”