from indigenous fermented foods and human gut ... - Thapar University

CONCLUSIONS
The main objective of this study was to find new probiotic candidates to be used in
functional food and in vitro characterisation of selected strains following the criteria for selection
of probiotic strains proposed by a Joint FAO/WHO working group of experts in probiotics.
In the present study, six strains of Lactobacillus were selected out of ninety six isolates from
fermented indigenous foods, beverages and human gut, based on their survival ability under
gastrointestinal conditions, the isolates were characterized by phenotypic and genotypic methods.
Each strain presented individual characteristics, which may contribute to their ‘probiotic’
health-promoting effects. Based on the results of their probiotic properties, two strains, L. casei
(LAM-1 and LAM-2), two L. delbruckeii (LKH-2 and LKH-3), one L. helveticus (LKH-5) and
one strain of L. fermentum (Lamec-29) were finally selected.
All six strains were able to tolerate phenol, which indicate that they may reach the site of
action, the small intestines unharmed. Because of their metabolic properties, they would
probably contribute to the reduction of cholesterol levels due to the presence of Bsh activity. In
addition, two of the strains, namely L. casei LAM-1 and LAM-2, may also contribute to
alleviation of lactose intolerance because of their β-galactosidase activity. All six selected strains
have long history of safe use and do not exhibits transferable antibiotic resistance, which implies
their acceptability according to the guidelines of the European Food Safety Association.
Based on the antimicrobial, coaggregative and adhesive properties of the selected
Lactobacilli it was inferred that the isolates were potential for inhibition or exclusion of food
pathogens by different mechanisms. Moreover the ability of the probiotic Lactobacilli to
coaggregate with pathogens, may enhance their (pathogens) clearing from the gastrointestinal
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