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Three New Lactobacillus plantarum Strains in the Probiotic 
Toolbox against Gut Pathogen Salmonella enterica Serotype Typhimurium


Mia Potočnjak1, Petra Pušić1, Jadranka Frece2, Maja Abram1, Tamara Jankovićand Ivana Gobin1*
 

1University of Rijeka, Faculty of Medicine, Department of Microbiology and Parasitology, Braće Branchetta 20, HR-51000 Rijeka, Croatia
2University of Zagreb, Faculty of Food Technology and Biotechnology, Laboratory for General Microbiology and Food Microbiology, Pierottijeva 6, HR-10000 Zagreb, Croatia




Article history:
Received  March 9, 2016
Accepted  November 23, 2016




Key words:
probiotic bacteria, antagonistic activity, Salmonella, mechanism of action



 

Summary:
The benefits of probiotic bacteria have been widely explored. However, fermented foods and digestive system of humans and animals are an inexhaustible source of new potentially probiotic microorganisms. In this study we present three new Lactobacillus plantarum strains isolated from different dairy products: cow′s cheese, sheep′s cheese and whey. In order to determine the antibacterial activity of yet unexplored L. plantarum strains against Salmonella enterica serotype Typhimurium, in vitro competition and co-culture tests were done. Furthermore, adhesion of these strains to Caco-2 cells and their influence on the adhesion of Salmonella were tested. Results showed the potential probiotic activity of isolated strains. L. plantarum strains survived in the presence of 1 % bile salts, they possessed acidification ability, antibacterial activity and significantly attenuated the growth of S. Typhimurium in brain heart infusion broth. All tested L. plantarum strains were able to adhere to Caco-2 cells and significantly impair the adhesion of S. Typhimurium. All three L. plantarum strains exhibited significant probiotic potential and anti-Salmonella activity; therefore, further testing on in vivo models should follow.






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