PROBIOTIC PROPERTIES OF LACTOBACILLUS ACIDOPHILUS Z10, ISOLATED FROM NATURALLY FERMENTED SOURDOUGH

Rositsa DENKOVA, Svetla ILIEVA, Donka DIMBAREVA, Zapryana DENKOVA

Abstract

The strains included in the composition of probiotic preparations have to possess a  number  of  probiotic  properties  including  the  ability  to  survive  and  reproduce  in  the conditions   in   the   gastrointestinal   tract   and   antibiotic   resistance.   The   resistance   of Lactobacillus acidophilus Z10, isolated from naturally fermented sourdough, to  gastric and pancreatic juices is examined by incubation of the strain in MRS-broth medium with pH=2, containing pepsin; pH=4.5, containing pancreatin and pH=7, containing pancreatin, as well as  incubation  in  MRS-broth  medium,  containing  different  concentrations  of  bile  salts.  The profile  of  antibiotic  resistance  is  determined  by  the  disc  diffusion  method.  The  cells  of Lactobacillus  acidophilus  Z10  are  resistant  to  the  model  conditions  of  the  gastrointestinal tract. The profile of antibiotic resistance of Lactobacillus acidophilus Z10 against 20 of the most commonly applied antibiotics in medical practice is examined and the strain is resistant to most of them. The resistance of the strain to most of the antibiotics included in the study together  with  its  resistance  to  the  model  conditions  of  the  gastrointestinal tract  makes Lactobacillus acidophilus Z10 a potentially probiotic strain.

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