Mitogenic response and probiotic characteristics of lactic acid bacteria isolated from indigenously pickled vegetables and fermented beverages

摘要: Lactic acid bacteria from indigenous pickled vegetables and fermented beverages (fermented rice Madhuca longifolia flowers) were isolated investigated for their functional characteristics in vitro as potential new probiotic strains. Four isolates (all Lactobacillus spp.) selected on the basis of high tolerance to bile (0.2%) identified by standard molecular methods (16S rDNA) L. helveticus, casei, delbrueckii bulgaricus respectively. These strains had antibiotic resistance, artificial gastric juice phenol (0.4%), enzymatic profile, antagonistic activity against enteric pathogens (Enterobacter sakazakii, Salmonella typhimurium, Shigella flexneri 2a, Listeria monocytogenes, Yersinia enterocolitica Aeromonas hydrophila). All survived well at low pH (3.0) values 4 h, possessed salt hydrolase susceptible most antibiotics including vancomycin. Additionally, exhibited phenol, cell surface hydrophobicity (>60%) induced proliferation murine splenocytes. four present study suppressed Con A-stimulated mouse spleen cells, although casei strongest suppressive effect. The results this suggest a application (following human clinical trials), developing foods.