ASSESSMENT OF INDIGENOUS LACTOBACILLUS STRAINS FOR PROBIOTIC DAIRY FOODS

Abstract

Lactobacillus species used in fermented foods, they contribute to the aroma, flavor, texture and shelf life of the product. Several studies reported the fermented food products with health benefits such as the ability to decrease the serum cholesterol level. The objective of this study was the suitability assessment of previously isolated Lactobacillus rhamnosus I-2 and Lactobacillus delbrueckii I-22 strains as the starter and adjunct culture for the use in probiotic dairy food. The antibacterial activity of the Lactobacillus rhamnosus I-22 was assessed against the different foodborne pathogens. The antioxidant potential was showed by Lactobacillus rhamnosus I-2 and Lactobacillus delbrueckii I-22. Suitability analysis of strains as adjunct or starter assessed by the formation of yogurt. The L. rhamnosus I-2 showed the potential of adjunct culture and L. delbrueckii I-22 and S. thermophilus I-5 lack the ability to form yogurt and have low acidification rate. So, L. delbrueckii I-22 and S. thermophilus I-5 cannot be used as starter culture. Invitro evaluation revealed that the L. rhamnosus I-2 have the good technological potential to lower the cholesterol level, act as antioxidant and can be used as adjunct culture in dairy foods.