Volume 21, Issue 3 (2019)                   JAST 2019, 21(3): 587-600 | Back to browse issues page

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Mahmoudi I, Ben Moussa O, Khaldi T E, Kebouchi M, Soligot-Hognon C, Leroux Y et al . Adhesion Properties of Probiotic Lactobacillus Strains Isolated from Tunisian Sheep and Goat Milk. JAST. 2019; 21 (3) :587-600
URL: http://journals.modares.ac.ir/article-23-14622-en.html
1- Research Unit "Bioconservation and Valorization of Agro-Food Products" (UR 13AGR 02), School of Food Industries of Tunis (ESIAT), 58 Avenue Alain Savary, 1003 El Khadhra, Tunis, Tunisia.
2- University of Lorraine, Research Unit "Animal and Functionalities of Animal Products" (URAFPA), Team "Proteolysis & Biofunctionalities of Proteins & Peptides" (PB2P), Vandœuvre-les-Nancy, F-54506, France.
Abstract:   (477 Views)
Four hundred strains isolated from Tunisian sheep and goat raw milks were initially screened for their ability to survive the GastroIntestinal Tract (GIT). Forty-three among the four hundred bacteria were resistant to pepsin, pH 2, pancreatin and bile salts at 0.3%, even after 5 hours of incubation. Identification using 16S rRNA gene sequencing was established and we obtained as a species Lactobacillus plantarum (29 isolates from sheep milk and 11 from goat milk) and Lactobacillus pentosus (2 isolates from sheep milk and 1 from goat milk). We showed the ability for auto-aggregation and/or hydrophobicity properties. Finally, both M63 and C78 strains showed an important level of adhesion to three intestinal epithelial cells Caco-2 TC7, HT29-MTX, and HT29-CL.16E. Taken together, these properties allow the lactobacilli strains to be considered promising beneficial strains for developing functional foods for consumers.
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Article Type: Research Paper |
Received: 2017/03/25 | Accepted: 2018/07/3

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