Satish Kumar R, Ragu Varman D, Kanmani P, Yuvaraj N, Paari K A, Pattukumar V, Arul V
Department of Biotechnology, Pondicherry University, Pondicherry, 605014, India.
Probiotics Antimicrob Proteins. 2010 Oct;2(3):145-51. doi: 10.1007/s12602-010-9052-5.
Twenty-five strains of lactic acid bacteria (LAB) isolated from South Indian traditional fermented foods Kallappam batter, Koozh and Mor Kuzhambu. Further 6 strains were selected based on their antimicrobial activity. They were identified according to morphological, biochemical and physiological criteria. Identification by 16S rDNA sequence homology of the isolates revealed the presence of Weissella paramesenteroides, Lactobacillus plantarum and Lactobacillus fermentum. Lactobacillus plantarum AS1 showed maximum antimicrobial activity among 6 strains and this strain was chosen for biopreservation. When male Albino Wistar rats were fed with L. plantarum AS1 (approx. 10(9) cells/mL for a month), there was no sign of any illness and they were on par with control rats in terms of weight gain/week. In the L. plantarum AS1-treated group, there was reduction in the populations of indigenous microflora of coliforms, yeast and molds; however, the lactobacilli population increased comparatively. L. plantarum AS1 was able to retain its normal growth in the presence of increasing concentration of bile salt in the MRS and it also tolerated the artificial gastric juice simulating the condition inside the stomach where it was viable for 24 h with bacterial count of 6.079 logCFU/mL. L. plantarum AS1 reduced the cholesterol in the MRS broth by 57.3%. Hence, all these properties established it as an effective probiont. L. plantarum AS1 found to be an effective biopreservative in cheese, where it decreased the population of Salmonella typhi by 2.95 log cycles.
从印度南部传统发酵食品 Kallappam 面糊、Koozh 和 Mor Kuzhambu 中分离出 25 株乳酸菌（LAB）。基于它们的抗菌活性又挑选出 6 株。根据形态学、生物化学和生理学标准对它们进行鉴定。通过分离株的 16S rDNA 序列同源性鉴定，发现有副肠膜魏斯氏菌、植物乳杆菌和发酵乳杆菌。植物乳杆菌 AS1 在 6 株菌中表现出最大的抗菌活性，该菌株被选用于生物保鲜。当雄性白化 Wistar 大鼠喂食植物乳杆菌 AS1（约 10⁹ 个细胞/毫升，持续一个月）时，没有任何疾病迹象，并且在每周体重增加方面与对照大鼠相当。在植物乳杆菌 AS1 处理组中，大肠菌群、酵母和霉菌等本土微生物群落数量减少；然而，乳酸菌数量相对增加。植物乳杆菌 AS1 在 MRS 中胆汁盐浓度增加的情况下能够保持正常生长，并且它还能耐受模拟胃内环境的人工胃液，在其中存活 24 小时，细菌计数为 6.079 logCFU/毫升。植物乳杆菌 AS1 使 MRS 肉汤中的胆固醇降低了 57.3%。因此，所有这些特性使其成为一种有效的益生菌。发现植物乳杆菌 AS1 在奶酪中是一种有效的生物防腐剂，它使伤寒沙门氏菌的数量减少了 2.95 个对数周期。
