IDENTIFICATION AND EXAMINATION OF SOME PROBIOTIC PROPERTIES OF LACTOBACILLUS PLANTARUM F3

Rositsa DENKOVA, Velichka YANAKIEVA, Zapryana DENKOVA, Zoltan URSHEV, Bogdan GORANOV, Elena SOTIROVA

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.

Full Text:

PDF

Refbacks

  • There are currently no refbacks.