IDENTIFICATION AND EXAMINATION OF SOME PROBIOTIC PROPERTIES OF THE STRAIN LACTOBACILLUS LBRZ12

Abstract

In order to be included in the composition of probiotic preparations, a strain should have certain probiotic characteristics, so that when administered as a probiotic it would exercise its beneficial effects on the health of the host. A Lactobacillus strain, Lactobacillus LBRZ12, was identified using contemporary biochemical (API 50 CHL) and molecular genetic (ARDRA) methods. The antimicrobial activity of the strain was determined by the diameter of the hydrolysis zones against 4 saprophytic microorganisms – Bacillus subtilis, Bacillus mesentericus, Aspergillus niger and Saccharomyces cerevisiae. Its antibiotic resistance was determined with the use of 22 of the most commonly used in medical practice antibiotics. The resistance of Lactobacillus LBRZ12 to the conditions in the gastrointestinal tract was tested in vitro with solutions with pH=2 + pepsin, pH+8 + pancreatin, as well as with solutions with different concentrations of bile salts – 0.15%, 0.3%, 0.6%, 1% . The Lactobacillus strain, isolated from fermented cabbage, was identified as Lactobacillus plantarum. Some of the probiotic properties of the selected culture were examined. Lactobacillus LBRZ12 has high antimicrobial activity against saprophytic microorganisms, resistance to most of the antibiotics, currently applied in medical practice, resistance to the conditions in the gastrointestinal tract (pH 2 + pepsin, pH 8 + pancreatin, more than 0.3% bile salts). The probiotic properties of Lactobacillus LBRZ12 define the strain as a potentially probiotic culture suitable for inclusion in the composition of starter cultures for meat and bakery products.