Isolation of lactobacilli from sow milk and evaluation of their probiotic potential

Rocio Martin, Susana Delgado, Antonio Maldonado, Esther Jimenez, Monica Olivares, Leonides Fernandez, Odon J. Sobrino, Juan M. Rodriguez*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

36 Citations (Scopus)

Abstract

Sow milk protects the piglet against infectious diseases through a variety of mechanisms. In this study, the presence of potentially probiotic lactic acid bacteria in this biological fluid was investigated. Milk samples were obtained from 8 sows and a total of 19 rod-shaped isolates were selected for identification and assessment of their probiotic potential. RAPID profiling revealed the existence of 8 different genetic profiles among them. One representative of each profile was selected for further characterization and they were identified as Lactobacillus reuteri, Lb. salivarius, Lb. plantarum, Lb. paraplantarum, Lb. brevis and Weissella paramesenteroides. Then, their probiotic potential was evaluated through different assays, including survival in conditions simulating those existing in the gastrointestinal tract, production of antimicrobial compounds, adherence to intestinal mucin, production of biogenic amines, degradation of mucin, and pattern of antibiotic sensitivity. Three strains, Lb. reuteri CR20 (a reuterin-producing strain), Lb. salivarius CELA2 (a bacteriocin-producing strain) and Lb. paraplantarum CLB7 displayed the highest probiotic potential.

Original languageEnglish
Pages (from-to)418-425
Number of pages8
JournalJournal of dairy research
Volume76
Issue number4
DOIs
Publication statusPublished - Nov 2009

Keywords

  • Lactobacillus
  • sow
  • pig
  • milk
  • probiotics
  • LACTIC-ACID BACTERIA
  • GASTROINTESTINAL-TRACT
  • MONITOR CHANGES
  • BREAST-MILK
  • INFANT GUT
  • IN-VITRO
  • MICROBIOTA
  • SURVIVAL
  • REUTERI
  • PIGS

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