caa a22 4500 605498717 CHVBK 20210128100547.0 cr unu---uuuuu 210128e20151001xx s 000 0 eng 10.1007/s00253-015-6679-x doi (NATIONALLICENCE)springer-10.1007/s00253-015-6679-x Probiotic attributes of Lactobacillus fermentum isolated from human feces and dairy products [Elektronische Daten] [Ann Archer, Prakash Halami] The objective of this study was to characterize native Lactobacillus fermentum isolates for their probiotic attributes. Accordingly, 12 L. fermentum isolates selected from indigenous fermented dairy products and infant fecal samples were evaluated for their probiotic properties by in vitro and PCR methods. The cultures exhibited high tolerance to acid and bile as well as survival in simulated transit fluids (above 70%). Cell surface hydrophobicity was in the range of 0.55-57.69% for xylene and 0.45-77.12% for hexadecane, whereas auto-aggregation ranged between 9 and 62%. Isolates exhibited efficient binding to mucin and fibronectin, bile salt hydrolase activity, cholesterol assimilation (49-76%), and radical scavenging activity (37-77%). The isolates demonstrated antibacterial activity against Listeria monocytogenes Scott A and Micrococcus luteus ATCC 9341. Molecular fingerprinting and identification of the isolates were achieved by PCR with GTG5 as well as 16S rRNA, phenylalanyl-tRNA synthetase alpha subunit (pheS), and RNA polymerase alpha subunit (rpoA) genes. This revealed the genomic diversity of the isolates from the two sources. Gene-specific amplification of probiotic marker genes was attained by PCR-based methods, and resultant products were sequenced. Multiple sequence alignment of the probiotic marker genes using bioinformatics revealed similarity to completely sequenced genomes of L. fermentum CECT 5716 and IFO 3956 with a few variations in mucin-binding protein gene sequences. Isolates designated as L. fermentum MCC 2759 and L. fermentum MCC 2760 showed the best probiotic attributes with high survival in simulated gastrointestinal fluids, in vitro adhesion, cholesterol reduction, and high antioxidative potential. Thus, these cultures could be potential probiotic candidates for application as functional foods. Springer-Verlag Berlin Heidelberg, 2015 Probiotics nationallicence L. fermentum nationallicence Molecular fingerprinting nationallicence Probiotic marker genes nationallicence Archer Ann Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, 570020, Mysore, India aut Halami Prakash Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, 570020, Mysore, India aut Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/19(2015-10-01), 8113-8123 0175-7598 99:19<8113 2015 99 253 https://doi.org/10.1007/s00253-015-6679-x text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s00253-015-6679-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Archer Ann Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, 570020, Mysore, India aut NATIONALLICENCE 700 1- Halami Prakash Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, 570020, Mysore, India aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/19(2015-10-01), 8113-8123 0175-7598 99:19<8113 2015 99 253