Probiotic potential and functional properties of Lactic acid bacteria isolated from gut of mouse and their ability to produce fermented milk

Abstract

Lactic acid bacteria (LAB), are among the organisms that are generally considered safe, and have been used as probiotic agents due to their ability to produce a variety of beneficial compounds in food during processing and storage, in addition to their biological-safety as non-pathogenic and non- toxic. The present study investigated the probiotic potential and fermentative property of LAB obtained from the gut of mouse. Lactic acid bacteria were isolated from the gut of mouse, characterized and identified through molecular technique. The optimal growth conditions for the isolates and fermentative ability on milk were assessed using standard methods. Four species of LAB were characterized through their DNA and identified as Lactobacillus casei (PV355690), Lactobacillus fermentum, (PV355691), Lactococcus lactis (PV355692), and Pediococcus pentosaceus (PV355693). Optimum culture conditions for the LAB isolated were 0-4 % of NaCl, pH of 4-11, 0-0.5 % bile concentration, and 0.00 to 0.8 % phenol tolerance, all isolates were gamma hemolytic. Lactobacillus casei (PV355690), Lactobacillus fermentum, (PV355691), Lactococcus lactis (PV355692), and Pediococcus pentosaceus (PV355693) were able to fermented milk. As a result, the obtained isolates have probiotic potential, and are able to reduce the pH of milk, thus ferment. Thus, they can be considered as probiotic bacteria in the food processing industry, and for fermentation purposes.