Probiotic potential and functional properties of lactic acid bacteria isolated from gut of mouse and their ability to produce fermented milk

Abstract

Lactic acid bacteria (LAB), generally regarded as safe are been used as probiotic agents due to their ability to produce a variety of beneficial compounds and their status as safe microorganisms. The present study investigated the probiotic potential and functional properties of lactic acid bacteria obtained from the gut of mouse. Isolated LAB from gut of mouse were identify using molecular technique. Four species of LAB were obtained, and identified as Lactobacillus casei (PV355690), Lactobacillus fermentum, (PV355691), Lactococcus lactis (PV355692), and Pediococcus pentosaceus (PV355693). Optimum culture conditions for the LAB isolated were 0-4 % NaCl, pH of 4-11, 0-0.5 % bile concentration, and 0.00 to 0.8 % phenol tolerance with gamma hemolysis. All isolates fermented milk.  In conclusion, the isolates obtained possess probiotic potential, produced bacteriocins and were able to ferment milk, thus, they could be considered in food processing as probiotic and for preservation purposes.