IN VITRO STUDY ON RELEASE OF BIOACTIVE ANTIMICROBIAL COMPOUNDS FROM DAIRY PRODUCTS BY CERTAIN PROMISING PROBIOTIC LACTOBACILLUS STRAINS
Objective: The antimicrobial activity and Probiotic properties of Lactobacillus species were evaluated. The antimicrobial compound of potent antimicrobial probiotic Lactobacillus was purified by column chromatography and its nature and stability were determined.
Methods: This investigation was performed with few Lactobacillus strains of ATCC and MTCC along with certain strains isolated from different dairy sources. They were evaluated for their probiotics properties (acid tolerance, bile tolerance, bile salt hydrolase activity, cell autoaggregation, cell surface hydrophobicity and haemolytic behaviour). Agar well diffusion method was used to screen their potency to release bioactive compound against several pathogens. This potent antimicrobial compound was purified by chromatography as well as its molecular mass was estimated by following SDS-PAGE. Finally, the stability of the compound was determined against various ranges of temperature and pH.
Results: Among all Lactobacillus strains, R1 was found to be a potent probiotic strain as well as cell free supernatant (CFS) of R1 showed more strong antagonistic effect against most of the pathogens. Carbohydrate fermentation and physiological characterization of strain R1 matched with Lactobacillus fermentum as per Bergey's manual of systematic bacteriology. The molecular mass of the purified fraction was estimated at approximately 25 kDa and could be stable after heat treatment of 100 Â°C for 30 min and pH range of 4.5-7.0
Conclusion: R1 showed highest antimicrobial activity while it has been found as Lactobacillus fermentum. It is due to the release of a bioactive compound having a molecular mass of 25 kDa.
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