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A Potent Probiotic Strain from Cheddar Cheese

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Abstract

A lactic acid bacteria Leuconostoc paramesenteroides was isolated and characterized from cheddar cheese and was adapted to grow at low pH (2.0) and high bile salt concentration (2%) by sequential sub-culturing so that it can survive the extreme environmental condition of gut. Cell hydrophobicity assay shows the maximum adherence of the culture to toluene (46.11%). Adhesion ability was confirmed by in vitro assay using rat intestinal epithelial layer. The culture has an antimicrobial activity against food borne pathogens and is vancomycin sensitive. The culture shows a β-galactosidase activity of 3.42 μM/mg protein, which indicates the ability of the culture to hydrolyze lactose for easy absorption. All these properties determine the ability of the culture to be used as a probiotic.

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Acknowledgments

The authors thank Dr. V. Prakash, Director, CFTRI and Dr. S. Umesh, HOD, FM for their encouragement during the work.

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  1. Department of Food Microbiology, Central Food Technological Research Institute, Mysore, India

    P. Shobharani & Renu Agrawal

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  1. P. Shobharani
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  2. Renu Agrawal
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Correspondence to Renu Agrawal.

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Shobharani, P., Agrawal, R. A Potent Probiotic Strain from Cheddar Cheese. Indian J Microbiol 51, 251–258 (2011). https://doi.org/10.1007/s12088-011-0072-y

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