Functional Properties of <Emphasis Type="Italic">Lactobacillus plantarum</Emphasis> Strains Isolated from Maasai Traditional Fermented Milk Products in Kenya |
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Authors: | Julius Maina Mathara Ulrich Schillinger Phillip M Kutima Samuel K Mbugua Claudia Guigas Charles Franz Wilhelm H Holzapfel |
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Institution: | (1) Institute of Hygiene and Toxicology, Federal Research Centre for Nutrition and Foods (BfEL), Haid-und-Neu-Str. 9, D-76131 Karlsruhe, Germany;(2) Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, P. O. Box 62000 - 00200, Nairobi, Kenya;(3) Department of Food Technology and Nutrition, University of Nairobi, P.O. Box 29053, Nairobi, Kenya |
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Abstract: | Lactobacillus plantarum was the major species among the lactic acid bacterial strains isolated from traditional fermented milk of the Maasai in Kenya.
Selected strains were 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 four 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. From these in vitro studies, a number of Lb. plantarum strains isolated from the Maasai traditional fermented milk showed probiotic potential. The strains are good candidates for
multifunctional starter culture development. |
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