Functional properties of Lactobacillus plantarum strains isolated from Maasai traditional fermented milk products in Kenya.

摘要

In this study, Lactobacillus plantarum was isolated from traditional fermented milk of the Maasai in Kenya. Selected strains were then characterized for their functional properties using in vitro standard procedures. All strains expressed acid tolerance at pH 2.0 after 2 h exposure of values that ranged from 1 to 100%, while bile tolerance of acid-stressed cells at 0.3% oxgal varied from 30 to 80%. In vitro adhesion to the mucus-secreting cell line HT 29 MTX and binding capacity to extracellular protein matrices was demonstrated for several strains. The 4 strains tested in a simulated stomach duodenum passage survived with recovery rates ranging from 17 to 100%. Strains were intrinsically resistant to several antibiotics tested. A number of L. plantarum strains isolated from the Maasai traditional fermented milk showed probiotic potential, and it is concluded that the strains are good candidates for multifunctional starter culture development.