Analysis and characterization of potential probiotic properties of Lactobacillus and Bacillus salmalaya 139SI

• Main Authors: Efrizal, Ismail, Salmah, Ameen, Fuad, Bhat, Sartaj Ahmad, Dadrasnia, Arezoo, Ajeng, Aaronn Avit, Nasir, Nur Nazirah Md., Abdullah, Rosazlin
• Format: Article
• Published: United Arab Emirates Univ. 2022
• Subjects: S Agriculture (General); T Technology (General)
• Online Access: http://eprints.um.edu.my/40958/
• Institution: Universiti Malaya

Bacillus salmalaya 139SI and Lactobacillus sp. isolated from Kerinci buffalo milk yogurt were investigated for their potential probiotics properties. Three isolates from the milk yogurt were identified as L. plantarum 1, L. plantarum 2 and L. delbrueckii. The three isolates and B. salmalaya 139SI exhibited tolerance to gastric acid of pH 3.5, resistance to bile salts and were able to produce lactic acid. All the four strains exhibited antimicrobial activity against Salmonella Enteritidis, Escherichia coli and Staphylococcus aureus. Combination of isolates of L. plantarum 1 and L. plantarum 2 exhibited the highest coaggregation activity. L. plantarum 1 showed the highest hydrophobicity and had no adverse effects for the toxicity test (Lethal Dose 50). Characterization of probiotic properties in vitro and in vivo indicate that both bacteria L. plantarum and B. salmalaya 139SI are potential candidates for probiotic therapeutic application against Salmonella Enteritidis.