Current Microbiology

, Volume 70, Issue 2, pp 183–194 | Cite as

In Vitro Screening of Selected Probiotic Properties of Lactobacillus Strains Isolated from Traditional Fermented Cabbage and Cucumber

  • Dorota ZielińskaEmail author
  • Anna Rzepkowska
  • Anna Radawska
  • Konrad Zieliński


Most important during probiotic selection are gastric acid and bile tolerance, the adhesion to the luminal epithelium to colonize the lower gastrointestinal tract of a human and safety for human consumption. The aim of this study was to evaluate the selected probiotic in vitro properties of Lactobacillus spp. Strains isolated from traditional fermented food. A total 38 strains were isolated from the pickled samples and 14 were identified as Lactobacillus spp. The survival of almost all strains after incubation at pH 2.5 did not change markedly, and remained at above 90 % (109 CFU/mL). The strains also exhibited a high survival rate at pH 3.5 (>90 %), whereas pH 1.5 all were died. Just four strains could survive 90 min. at pH 1.5 (<39 %). The incubation with 0.2 % bile salt solution resulted in a survival rates of 81–94 % after 24 h, whereas after incubation in 2 and 4 % bile salt solution it was 59–94 %. All tested strains showed very good and good resistance to 0.4 % phenol addition, however only Lb. johnsonii K4 was able to multiply. The hydrophobic nature of the cell surface of the tested strains was moderated recording hydrophobicity of Lb. johnsonii K4 and Lb. rhamnosus K3 above 60 %. Safety evaluation excluded four of tested strains as candidate probiotics, according to antibiotic resistance patterns and certain metabolic activities. On the basis on the results 10 of the selected Lactobacillus strains are safe and can survive under gastrointestinal conditions, which requires them to future in vitro and in vivo probiotic studies.


Lactobacillus Lactic Acid Bacterium Bile Salt Probiotic Strain Lactobacillus Strain 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  • Dorota Zielińska
    • 1
    Email author
  • Anna Rzepkowska
    • 1
  • Anna Radawska
    • 1
  • Konrad Zieliński
    • 2
  1. 1.Department of Food Gastronomy and Food HygieneWarsaw University of Life ScienceWarsawPoland
  2. 2.Department of Plant Genetics, Breeding and BiotechnologyWarsaw University of Life ScienceWarsawPoland

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