Analysis and characterization of potential probiotic properties of Lactobacillus and Bacillus salmalaya 139SI

  • Efrizal . Institute of Biological Sciences, Faculty of Science, University of Malaya 50603, Kuala Lumpur, Malaysia,
  • Salmah Ismail 3 Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh11451, Saudi Arabia
  • Fuad Ameen Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh11451, Saudi Arabia,
  • Sartaj Ahmad Bha River Basin Research Center, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan
  • Arezoo Dadrasnia nstitute of Biological Sciences, Faculty of Science, University of Malaya 50603, Kuala Lumpur, Malaysia.
  • Aaronn Ajeng Faculty of Science, University of Malaya 50603, Kuala Lumpur, Malaysia

Abstract

Bacillus salmalaya 139SI and Lactobacillus sp. isolated from Kerinci buffalo milk yogurt were investigated for their potential probiotics properties. Three isolates from the milk yogurt were identified as L. plantarum 1, L. plantarum 2 and L. delbrueckii. The three isolates and B. salmalaya 139SI exhibited tolerance to gastric acid of pH 3.5, resistance to bile salts and were able to produce lactic acid. All the four strains exhibited antimicrobial activity against Salmonella Enteritidis, Escherichia coli and Staphylococcus aureus. Combination of isolates
of L. plantarum 1 and L. plantarum 2 exhibited the highest coaggregation activity. L. plantarum 1 showed the highest hydrophobicity and had no adverse effects for the toxicity test (Lethal Dose 50). Characterization of probiotic properties in vitro and in vivo indicate that both bacteria L. plantarum and B. salmalaya 139SI are potential candidates for probiotic therapeutic application against Salmonella Enteritidis.

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