Survival and probiotic properties of lactobacillus palntarum (LP9) in fermented milk.

In recent times, functional and nutraceutical foods are gaining wide acceptance due to their not only being source of nutrition but also as therapeutic agent. This shift has generated new interest in probiotic products. Probiotics are being defined as live microbial cultures which when ingested in sufficient numbers provide health benefits beyond basic nutrition. The present investigation was aimed at studying probiotic attributes of an isolate of Lactobacillus plantarum (LP9) and its survivability and suitability as an adjunct in fermented milk (Lassi). The study showed that the isolate LP9 has good tolerance against acid (pH) and bile salt concentration up to 0.5%. LP9 showed antibacterial activity against most common food pathogen like Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes. This isolate showed relatively good surface hydrophobicity (37%) with n-hexadecane and xylene, and cell aggregation (31%) as compared to commercial probiotic cultures Lactobacillus johnsonii LA1 and Lactobacillus acidophilus LA7. LP9 also showed better or equally good antioxidative potential in comparison to commercial probiotics. These in vitro studies suggest that LP9 isolate of Lactobacillus plantarum can serve as a promising probiotic organism for application in human. The fermented milk product (Lassi) developed by using LP9 as an adjunct along with dahi culture showed a reduction of nearly 3.5 log cycle of viable cell count after eight days of storage of Lassi at refrigeration temperature and a moderate increase in titrable acidity. The LP9 isolate and dahi culture did not show any antagonistic effect against each other indicating their compatibility with each other. The syrup concentration up to a level of 5% (w/v) supported the growth of LP9, however higher concentration of 10-15% syrup inhibited growth of LP9. The study suggests that the human isolate of Lactobacillus plantarum (LP9) is a promising culture to serve as a potential probiotic adjunct culture in the functional and nutraceutical food for prophylactic as well as therapeutic uses. 'i41'icfMl 11 Cflllll,J1Cfl ~ qltSllQltl ~ ~ Cfit 'i" ~ ~ ~ mer ~ ~~ffic:61l1 ~ c:fi cmuT ~ \31j}il~'i 11 iSlcFlTltl m m ~ I it qRClc1'i llRlJifCIc:61l1 ~ 11 ~ m-~ cg m ~ I llRlJifCICfl Cfit C4I@11 ~ ~ ~ ~ c:fi ~ 11 M ~ ~ ~ tt&:IT 11 13~"fHfQol ~ q{ ~ ~ c:fi I3~RlRCK1 ~ ~ ~ ~ mm ~ I Clc1J1I'i \31~tSl°1 cnr ~~? :f ~ Cf8~ffl ~ fl c#H h J1 (L (9) c:fi :qfu Ji fCI c:fjlll TT tlllT cnr \31~ Cf)""{'iT ~ fChfll Cl ct ~q 11 \R1c:iiT \In{ (Jj)fClct I 13m13~ Cfit \3q9)~ I c:€t ~ ~ I ~ \31~ tSl 0 I 11 qrlf[ 'flIT fCh ~. qr. -9 ~~'~ 13lT® 0 . 5 :qfu~TCf ~ ~ c:€t ~ cg ~ ~ I LP9 ~ fllJ1l"4ctlll qTit ~ ~ "@fV m ~ ~ R:lhl~<;1Ic:h)Cflfl I3f1RlIfl, ~. ~ ~ RlR1RlIl JOt'I,. i'lfll{2! \J1rfj c:fi ~ llRl\Jjlcll~ ~ ~ I C4lqlRCfl llRlJifCI r:hlll ~ ~ ~Cf8~ffl~fl \Jfl'if1'HI{ ~. ~-1 * ~Cfa~ffl~fl C! ffl~lflh~fl ~. ~. -7 Cfit ~ 11 ~. qr. -9 Cfit ~ ~Cffll~rf;'i ~ \J11{ctI'i rf; Bm \3WT BC® ~ ~ • ~ B \3Tflm c:h)tSll ~fl J1 fFo qrlf[ lflI1 I Cllflll~Cfl llRlJifCIc:hl Cfit WAT 11 ~. Qt. -9 c:€t ~ flJ1~ ~ ~ ~ :qfu -\ffic.ffi)CflI {Cfl qrlf[ rp:rr. I it q {«l'i d1 ~ ~ ~ ~ fCh ~Cf8~m~ fl ~;:? O{J1 cnr ~~ ~. qr. -9 l1ffcf ~ c:fi ~ \3{l1lJ11'i llRlJifCICf) m ~ ~ I ~ ~ ~ c:fi Bm ~ ~. qr. -9 CflT fChfllClct ~q (~) c:fi \3\'<1I~'i coB q{ 1l"~m q{ \31TO f0r q~~ ~. Qt . -9 Cfit (Jj)Cl'i~llI tt&:IT 11 3.5 ~Tlolc:61l1 ~ ~ lflI1 ~ cl~~~iSI~ 13~ 11 m iSI<t'tTltl ~ I ~. qr. -9 ~ ~ ~ ~ ~ ~-¢ c:fi ~ CflT{ fcr? rm ~ 'i"tf ~~Wrr ~ \RCfit fitlllRl CflT ~ CO@ ~ I 5 :qfu~TCf ~lft Cfit ~ ~ ~. qr. -9 Cfit iSli? lrotl 11 flQllIctl ~ ~ 10-15 :qfu~TCf B ~ ~ ~ ~. qr. -1 Cfit iSlcFlrotl CflT ~ f<hlIT I ~ ~ CO@ ~ fCh l1ffcf ~~ ~Cfa~ffl~fl ~;:? O{J1 cnr ~~ ~. qr. -9 ~ \31T~~ ~ ~ ~ ~ fflf~ :qfu ~ ~ c:iit mQ Cflllli({lCfl ~ qltSll$ltl ~ ~ 11 {Jllf. 'l {Jq ~ RlfChffic:61l1 ~ ~ ~ ~ I