Gupta Aabha, Tiwari Santosh Kumar
Department of Genetics, Maharshi Dayanand University, Rohtak, 124001, Haryana, India.
Probiotics Antimicrob Proteins. 2014 Jun;6(2):73-81. doi: 10.1007/s12602-014-9158-2.
Lactobacillus plantarum LD1 was isolated from dosa batter and identified by biochemical, physiological and genetic methods. Species level identification was done by 16S rDNA amplification and sequencing. The probiotic potential of strain LD1 was assessed by different standard parameters. Cell surface hydrophobicity was recorded to be 62% with SAT value <0.007 M. Seventy-eight percent of viable count was found after treatment with simulated gastric juice containing pepsin (pH 2.0). Bile salt tolerance and bile salt hydrolase activity were also demonstrated by strain LD1. The culture supernatant was able to inhibit food-borne as well as clinical pathogenic microorganisms such as Staphylococcus aureus, Salmonella typhimurium, Shigella flexneri, Pseudomonas aeruginosa, urogenic Escherichia coli and Vibrio sp. Strain LD1 was found to be sensitive to most of the antibiotics used in the study. Since strain has been isolated from food source that is most typical of Southern India, it would be safe for further consumption in probiotic products.
植物乳杆菌LD1是从多萨面糊中分离出来的，并通过生化、生理和遗传方法进行了鉴定。通过16S rDNA扩增和测序进行种水平鉴定。通过不同的标准参数评估了菌株LD1的益生菌潜力。细胞表面疏水性记录为62%，SAT值<0.007 M。在用含胃蛋白酶的模拟胃液（pH 2.0）处理后，发现活菌数为78%。菌株LD1还表现出胆汁盐耐受性和胆汁盐水解酶活性。培养上清液能够抑制食源性病原体以及临床致病微生物，如金黄色葡萄球菌、鼠伤寒沙门氏菌、福氏志贺氏菌、铜绿假单胞菌、泌尿致病性大肠杆菌和弧菌属。发现菌株LD1对研究中使用的大多数抗生素敏感。由于该菌株是从印度南部最典型的食物来源中分离出来的，因此在益生菌产品中进一步食用是安全的。
