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Isolation of lactobacilli from sow milk and evaluation of their probiotic potential

Published online by Cambridge University Press:  29 July 2009

Rocío Martín ,
Susana Delgado ,
Antonio Maldonado ,
Esther Jiménez ,
Mónica Olivares ,
Leónides Fernández ,
Odón J. Sobrino  and
Juan M. Rodríguez
Rocío Martín
Affiliation:
Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
Susana Delgado
Affiliation:
Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
Antonio Maldonado
Affiliation:
Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
Esther Jiménez
Affiliation:
Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
Mónica Olivares
Affiliation:
Department of Nutrition and Health, Puleva Biotech, 18004 Granada, Spain
Leónides Fernández
Affiliation:
Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
Odón J. Sobrino
Affiliation:
Ministerio de Medio Ambiente y Medio Rural y Marino, 28071 Madrid, Spain
Juan M. Rodríguez*
Affiliation:
Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
*
*For correspondence; e-mail: [email protected]
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Abstract

Sow milk protects the piglet against infectious diseases through a variety of mechanisms. In this study, the presence of potentially probiotic lactic acid bacteria in this biological fluid was investigated. Milk samples were obtained from 8 sows and a total of 19 rod-shaped isolates were selected for identification and assessment of their probiotic potential. RAPD profiling revealed the existence of 8 different genetic profiles among them. One representative of each profile was selected for further characterization and they were identified as Lactobacillus reuteri, Lb. salivarius, Lb. plantarum, Lb. paraplantarum, Lb. brevis and Weissella paramesenteroides. Then, their probiotic potential was evaluated through different assays, including survival in conditions simulating those existing in the gastrointestinal tract, production of antimicrobial compounds, adherence to intestinal mucin, production of biogenic amines, degradation of mucin, and pattern of antibiotic sensitivity. Three strains, Lb. reuteri CR20 (a reuterin-producing strain), Lb. salivarius CELA2 (a bacteriocin-producing strain) and Lb. paraplantarum CLB7 displayed the highest probiotic potential.

Keywords

Lactobacillussowpigmilkprobiotics
Type
Research Article
Information
Journal of Dairy Research , Volume 76 , Issue 4 , November 2009 , pp. 418 - 425
Copyright
Copyright © Proprietors of Journal of Dairy Research 2009

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