An in vitro protocol for direct isolation of potential probiotic lactobacilli from raw bovine milk and traditional fermented milks

Lorenzo Morelli, Federico Baruzzi, Palmiro Poltronieri, Grazia Marina Quero, Maria Morea

Risultato della ricerca: Contributo in rivistaArticolo in rivista

18 Citazioni (Scopus)

Abstract

A method for isolating potential probiotic lactobacilli directly fromtraditional milk-based foods was developed. The novel digestion/enrichment protocol was set up taking care to minimize the protective effect of milk proteins and fats and was validated testing three commercial fermented milks containing well-known probiotic Lactobacillus strains. Only probiotic bacteria claimed in the label were isolated from two out of three commercial fermented milks. The application of the new protocol to 15 raw milk samples and 6 traditional fermented milk samples made it feasible to isolate 11 potential probiotic Lactobacillus strains belonging to Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus gasseri, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus reuteri, and Lactobacillus vaginalis species. Even though further analyses need to ascertain functional properties of these lactobacilli, the novel protocol set-up makes it feasible to isolate quickly potential probiotic strains from traditional milk-based foods reducing the amount of time required by traditional procedures that, in addition, do not allow to isolate microorganisms occurring as subdominant populations.
Lingua originaleEnglish
pagine (da-a)331-342
Numero di pagine12
RivistaApplied Microbiology and Biotechnology
Volumevolume numero 90
Stato di pubblicazionePubblicato - 2011

Keywords

  • Bile tolerance
  • Complex microflora
  • Lactobacillus acidophilus species group
  • Probiotic bacteria

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