Probiotic potential of lactic acid bacteria isolates from indigenous calves is superior to isolates from crossbred dairy calves

Preliminary evaluation of probiotic properties and safety profile of Lactiplantibacillus plantarum isolated from spontaneously fermented milk, Amabere amaruranu

“…Probiotics must be viable in food and survive the gastrointestinal ecosystem with a pH range from 1.0 to 3.0 in the stomach and approximate bile salt concentrations of 0.3 percent in the small intestine to ensure their positive effects after ingestion [ 27 ]. When the L. plantarum EGER41 isolate was exposed to pH levels of 2.0, 2.5, 3.0, and 3.5, it did not lose viability.…”

“…Lactiplantibacillus ' acid resistance is related to the presence of F0F1-ATPase activity [ 19 ]. The stomach's low pH is critical for preventing bacterial entrance into the intestinal tract [ 27 ]. The stomach pH drops to 1.0 during fasting and rises to 4.5 after a meal, and the time for food digestion is 3 h [ 9 , 29 ].…”

“…Because phenols are toxic compounds generated in the intestine as regular byproducts of aromatic amino acid (derived from dietary and endogenous) deamination by bacteria [ 9 , 30 ], new probiotics should be resistant to them. Phenols have an in vitro bacteriostatic effect and may prevent probiotic bacteria from establishing themselves and growing [ 27 ]. The L. plantarum EGER41 isolate showed great resistance to 0.4 percent phenol, which is significant since it means the isolate might survive gastrointestinal conditions and provide probiotic benefits to the host.…”

“…The isolate's hemolytic activity, antibiotic resistance, and antagonistic activity were all tested for this purpose. Probiotics should not contain genetic resistance components that can be passed on to the bacteria in the intestines [ 27 ]. The L. plantarum EGER41 isolate was found to be resistant to nalidixic acid, ampicillin, and ciprofloxacin.…”