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An in vitro protocol for direct isolation of potential probiotic lactobacilli from raw bovine milk and traditional fermented milks

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Abstract

A method for isolating potential probiotic lactobacilli directly from traditional milk-based foods was developed. The novel digestion/enrichment protocol was set up taking care to minimize the protective effect of milk proteins and fats and was validated testing three commercial fermented milks containing well-known probiotic Lactobacillus strains. Only probiotic bacteria claimed in the label were isolated from two out of three commercial fermented milks. The application of the new protocol to 15 raw milk samples and 6 traditional fermented milk samples made it feasible to isolate 11 potential probiotic Lactobacillus strains belonging to Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus gasseri, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus reuteri, and Lactobacillus vaginalis species. Even though further analyses need to ascertain functional properties of these lactobacilli, the novel protocol set-up makes it feasible to isolate quickly potential probiotic strains from traditional milk-based foods reducing the amount of time required by traditional procedures that, in addition, do not allow to isolate microorganisms occurring as sub-dominant populations.

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Acknowledgments

This work was partially carried out within the research activities of the Cooperative Project “Improving the Processing of Four Fermented Beverages from Eastern European Countries” 031918 FERBEV, funded by the Community's Sixth Framework Programme, Horizontal Research Activities Involving SMEs.

We thank Mr. G. Stea (ISPA-CNR, Bari-Italy) for his invaluable help in molecular typing and DNA sequencing and Dr H. Sonmez (Intermak Mak.Iml.Ith.San Ve Tic A.S., Konya-Turkey) and Dr. I. Tsilikishvili (Amaltea Didube Milk, Tbilisi-Georgia) for providing artisanal samples of Ayran and Matsony, respectively.

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Authors and Affiliations

  1. Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/o, 70126, Bari, Italy

    Federico Baruzzi, Palmiro Poltronieri, Grazia Marina Quero & Maria Morea

  2. Istituto di Microbiologia, U.C.S.C., Via Emilia Parmense 84, 29100, Piacenza, Italy

    Lorenzo Morelli

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  1. Federico Baruzzi
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  2. Palmiro Poltronieri
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  3. Grazia Marina Quero
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  4. Maria Morea
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  5. Lorenzo Morelli
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Correspondence to Federico Baruzzi.

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Baruzzi, F., Poltronieri, P., Quero, G.M. et al. An in vitro protocol for direct isolation of potential probiotic lactobacilli from raw bovine milk and traditional fermented milks. Appl Microbiol Biotechnol 90, 331–342 (2011). https://doi.org/10.1007/s00253-011-3133-6

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  • DOI: https://doi.org/10.1007/s00253-011-3133-6

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