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您的检索式：作者名="Bibhas Deb"
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| 1 | In vitro screening of probiotic properties of Lactobacillus plantarum isolated from fermented milk product显示文摘Objectives:The screening of traditional fermented products is essential for the assessment of safety,security,and further development of functional foods for the well-being of human health.The aim of the present study was to isolate and identify bacteria from fermented raw milk samples that exhibit health benefits upon consumption.Methods:In order to confirm the isolates as probiotics,several in vitro assays were conducted to assess the probiotic properties of isolated bacteria.The initial screening includes tolerance to acid,bile,pancreatin,and NaCl.The cell surface properties demonstrate their interaction with mucosal epithelium,which includes hydrophobicity and auto-aggregation assay.Safety assessment was done by performing haemolytic test and antibiotic susceptibility test.The antagonistic activity of probiotic strain was further evaluated against some pathogenic bacteria.Results:Lactobacillus plantarum(L.plantarum)isolated from fermented raw milk was preliminarily identified by biochemical tests and further confirmed using 16S rRNA identification.The isolate designated as L.plantarum strain GCC_19M1 demonstrated significant tolerance to low pH,0.3%bile,0.5%pancreatin,and 5%NaCl.In the presence of simulated gastric juice(at pH 3),the isolate exhibited a survival rate of 93.48-96.97%.Furthermore,the development of ecological niches in the human gut and their successful accumulation have been revealed by auto-aggregation and hydrophobicity properties.Absence of haemolytic activity ensures the non-virulent nature of the strain.Lactobacillus plantarum strain GCC_19M1 showed susceptibility towards gentamicin,tetracycline,kanamycin,meropenem,and ceftriaxone and exhibited an antagonistic effect on pathogenic bacteria.Conclusion:The obtained results conveyed that L.plantarum strain GCC_19M1 has strong probiotic potential,and its presence in the fermented raw milk products may serve as a potent functional probiotic food. | Soumitra Nath Jibalok Sikidar Monisha Roy Bibhas Deb | 2020 | Food Quality and Safety2020，4，4： | 1 |
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