Abstract
Lactobacillus plantarum was the major species among the lactic acid bacterial strains isolated from traditional fermented milk of the Maasai in Kenya. Selected strains were characterized for their functional properties using in vitro standard procedures. All strains expressed acid tolerance at pH 2.0 after 2-h exposure of values that ranged from 1% to 100%, while bile tolerance of acid-stressed cells at 0.3% oxgal varied from 30% to 80%. In vitro adhesion to the mucus-secreting cell line HT 29 MTX and binding capacity to extracellular protein matrices was demonstrated for several strains. The four strains tested in a simulated stomach duodenum passage survived with recovery rates ranging from 17% to 100%. Strains were intrinsically resistant to several antibiotics tested. From these in vitro studies, a number of Lb. plantarum strains isolated from the Maasai traditional fermented milk showed probiotic potential. The strains are good candidates for multifunctional starter culture development.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Cebeci A, Gürakan C (2003) Properties of potential probiotic Lactobacillus plantarum strains. Food Microbio 20:511–518
Charteris WP, Kelly PM, Morelli L, Collins JK (1998) Antibiotic susceptibility of potentially probiotic Lactobacillus species. J Food Pro 61:1636–1643
De Vries MC, Vaughan EE, Kleerebezem M, de Vos WM (2006) Lactobacillus plantarum survival, functional and potential probiotic properties in the human intestinal tract. Int Dairy J 16:1018–1028
Doyle RJ, Rosenberg M (1995) Measurement of microbial adhesion to hydrophobic substrata. Methods Enzymol 253:542–550
FAO-WHO (2002) Guidelines for the Evaluation of Probiotics in Food Report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food London Ontario, Canada April 30 and May 1, 2002
Gilliland SE, Staley TE, Bush LJ (1984) Importance of bile tolerance of Lactobacillus acidophilus used as a dietary adjunct. J Dairy Sci 67:3045–3051
Goldstein EJC, Citron DM, Merriam CV, WarrenY, Tyrrell LL (2000) Comparative in vitro activities of ertapenem (MK-0826) against 1001 anaerobes isolated from human intra-abdominal infections. Antimicrob Agents Chemo 44:2389–2394
Haller D, Colbus H, Gänzle MG, Scherenbacher P, Bode C, Hammes WP (2001) Metabolic and functional properties of lactic acid bacteria in the gastro-intestinal ecosystem: A comparative in vitro study between bacteria of intestinal and fermented food origin. Syst Appl Microbiol 24:218–226
Holzapfel WH (2002) Appropriate starter culture technologies for small-scale fermentation in developing countries. Int J Food Microbiol 75:197–212
Hummel AS, Hertel C, Holzapfel WH, Franz CAMP (2007) Antibiotic resistances of starter and probiotic strains of lactic acid bacteria. Appl Environ Microbiol 73:730–739
Hydrominus B, Le Marrec C, Hadj Sassi AH, Deschamps A (2000) Acid and bile tolerance of spore forming lactic acid bacteria. Int J Food Microbiol 61:193–197
Kostinek M, Sprecht I, Edward VA, Pinto C, Egounlety M, Sossa C, Mbugua S, Dortu C, Thonart L, Mengu M, Franz CMAP, Holzapfel WH (2007) Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures. Int J Food Microbiol 114:342–351
Lorca G, Torino MI, de Valdez GF, Ljungh A (2002) Lactobacilli express cell surface proteins which mediate binding of immobilized collagen and fibronectin. FEMS Microbiol Lett 206:31–37
Mathara JM, Schillinger U, Kutima PM, Mbugua SK, Holzapfel WH (2004) Isolation, identification and characterisation of dominant microorganisms of Kule naoto: the Maasai traditional fermented milk in Kenya. Int J Food Microbiol 64:269–278
National Committee for Clinical Laboratory Standards (NCCLS) (1990) Methods of antimicrobial susceptibility testing of anaerobic bacteria, second edition. Approved standard MII-AZ. Philadelphia: Villanova
Ouwehand AC, Kirjavainen PV, Grönlund MM, Isolauri E, Salminen SJ (1999) Adhesion of probiotic microorganisms to intestinal mucus. Int Dairy J 9:623–630
Parvez S, Malik KA, Ah Kang S, Kim HY (2006) Probiotics and their fermented food products are beneficial for health. J Appl Microbiol 100:1171–1185
Schillinger U, Guigas C, Holzapfel WH (2005) In vitro adherence and other properties of lactobacilli used in probiotic yoghurt-like products. Int Dairy J 15:1289–1297
Temmerman R, Pot B, Huys G, Swings J (2003) Identification and antibiotic susceptibility of bacterial isolates from probiotic products. Int J Food Microbiol 81:1–10
Vinderola CG, Reinheimer JA (2003) Lactic acid starter and probiotic bacteria: a comparative “in vitro” study of probiotic characteristics and biological barrier resistance. Food Res Int 36:895–904
Vizoso Pinto MG, Franz CMAP, Schillinger U, Holzapfel WH (2006) Lactobacillus spp. with in vitro probiotic properties from human faeces and traditional fermented products. Int J Food Microbiol 109:205–214
Vizoso Pinto MG, Schuster T, Briviba K, Watzl B, Holzapfel WH, Franz CM (2007) Adhesive and chemokine stimulatory properties of potentially probiotic Lactobacillus strains. J Food Prot 70:125–134
Zareba TW, Pascu C, Hryniewicz W, Wadström T (1997) Binding of extracellular matrix proteins by enterococci. Curr Microbiol 34:6–11
Acknowledgment
We acknowledge the German Academic Exchange Services DAAD for financial support.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Mathara, J.M., Schillinger, U., Kutima, P.M. et al. Functional Properties of Lactobacillus plantarum Strains Isolated from Maasai Traditional Fermented Milk Products in Kenya. Curr Microbiol 56, 315–321 (2008). https://doi.org/10.1007/s00284-007-9084-6
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00284-007-9084-6