probiotic properties of lactobacilli strains isolated from ... - Bioaliment

Sieladie, Zambou, Kaktcham, Cresci, Fonteh: Probiotic Innovative Romanian Food Biotechnology (2011) 9, 12-28
properties of lactobacilli strains isolated from raw
cow milk in the western highlands of Cameroon
medium (Dora and Glenn, 2002). In our study, all
the 15 tested strains of L. plantarum removed
56.52 to 95.65% cholesterol from the growth
medium after 18h of incubation and demonstrated
cholesterol assimilation capacity of 16.20 to
34.41mg of cholesterol per g of cells.
Quality assurance programmes associated with
research, development, production and validation
of the health benefits of probiotic Lactobacillus
require their relevant identification using modern
techniques. Several combinations of tests and
ready-to-inoculate identification kits such as API
50 CH, enzymatic tests can be used for the rapid
and theoretically reproducible phenotypic
identification of pure cultures. They have been
used for the characterization and identification of
lactobacilli in milks (IDF, 1995; Zambou et al.,
2004). RAPD-PCR has been used to monitor
population dynamics in food fermentation and to
estimate the diversity of Lactobacillus strains. In
this study, RAPD-PCR enables to distinguish
between three potential probiotic strains of L.
plantarum strains (1RM, 11RM and 29V) and
patented lactobacilli strains (L. plantarum strain N°
319, L. paracasei L.PRC502 and L. rhamnosus
L.RHM501).
Conclusion
Consequently to our investigations, it could be
noticed that, the Lactobacillus strains associated
with dominant microflora that people from
Mbororo’s tribe in the western highlands of
Cameroon use to manufacture fermented milk
contain new potentially safe probiotic strains with
antimicrobial and cholesterol-lowering properties.
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