Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties.

A rational selection of probiotic microorganisms is an important challenge and requires the definition of fundamental information about the physiology and genetics of candidate strains. In this study, selected Lactobacillus (Lact.) strains already characterized in a previous study for their capability to resist low pH and to grow in conditions simulating the intestinal environment, were further investigated to explore their probiotic properties, such as the adhesion capability to intestinal human Caco-2 cell lines and their growth behaviour in the presence of various prebiotic carbohydrates. At first 25 Lactobacillus strains were characterized by pulsed field gel electrophoresis using the endonuclease NotI. Among them, 13 strains belonging to the Lact. plantarum-group were identified at species level by a multiplex PCR assay. Subsequently 11 Lactobacillus strains showing different PFGE restriction pattern and the best acid- and bile-resistances, were chosen to investigate their in vitro adhesion capability to human intestinal epithelial cells and their fermentation properties of five prebiotic substances (FOS, Inulin, IMO, GOS and lactulose) at a concentration of 2%. The 11 strains analysed in this study possessed good adhesion capability to Caco-2 cell layers and, in particular, the eight strains belonging to the Lact. plantarum-group showed the higher final number of viable adhering cells. Moreover a species-related fermentative behaviour was pointed out and the strain Lact. paracasei EL7 was the only one able to grow in the presence of all prebiotics tested. In conclusion the strains of Lactobacillus studied in this research could be further investigated to assess possible in vivo human health benefits.