IDENTIFICATION AND EXAMINATION OF SOME PROBIOTIC PROPERTIES OF LACTOBACILLUS PLANTARUM F3

Abstract

In order to be included in the composition of probiotic preparations each strain has to meet a number of requirements. The strain Lactobacillus F3 from naturally fermented sourdough is identified as a Lactobacillus plantarum strain using molecular-genetic methods (ARDRA and 16S rDNA sequencing). Some of its probiotic properties are examined: ability for industrial cultivation and survival in the model conditions of the gastro-intestinal tract. High concentrations of active cells are retained during cultivation at pH=2 + pepsin, pH=4,5 +pancreatin and pH=7 + pancreatin as well as at different concentrations of bile salts – 0,15%, 0,3%, 0,6%, 1%. The strain allows industrial cultivation with accumulation of high concentrations of viable cells. The results of the studies on some probiotic properties of Lactobacillus plantarum F3 make the strain a potentially probiotic one.