Comparison of pH and Bile Resistance of Lactobacillus acidophilus Strains Isolated from Rat, Pig, Chicken, and Human Sources

Abstract

To provide a useful screening method for selecting probiotics, we compared the pH and bile resistance of four strains of Lactobacillus acidophilus, KCTC3140, KCTC3146, KCTC3154, and KCTC3179, isolated from a rat, pig, chicken, and human, respectively. When we compared the pH resistance of these strains at pH 2, 3, 4, 5 and 7, we found that L. acidophilus isolated from the rat, chicken, and pig showed little or no decrease in viable cell numbers, except at 240 min, whereas the numbers of L. acidophilus KCTC3179 from the human decreased significantly. All four strains were slightly suppressed over time and showed bile resistance, even at 3%. At 5% oxgall, the number of KCTC3179 rapidly decreased at 30 min. These results indicate that lactic acid bacteria selected for probiotic use should be screened at pH 2 for 120 min and/or at an oxgall concentration of 5% for 30 min.

Functional Properties (Acid and Bile Tolerance) and Antibiotic Susceptibility of Lactic Acid Bacteria Isolated from Newborn Calves for the Design of a Probiotic Product

“…However, those strains that produce higher concentrations of lactic acid [6], were the most sensible to these conditions. Similar results were obtained by other authors, where resistance to gastrointestinal conditions varied with the microorganism [37,38].…”

Evaluation of lactic acid bacteria from kefir, molasses and olive brine as possible probiotics based on physiological properties

“…1). Similar results were recorded for Lactobacillus salivarius 241, Lactobacillus curvatus DF38 (Brink et al, 2006) and Lactobacillus acidophilus (Park et al, 2006). Certain strains of Lactobacillus plantarum are tolerant to repeated exposure to HCl (pH 2.0) and bile salts (Haller et al, 2001).…”

“…2). Resistance to ox-bile has been recorded for Lactobacillus acidophilus (Park et al, 2006), Lactobacillus salivarius 241, Lactobacillus plantarum 423 and Lactobacillus curvatus DF38 (Brink et al, 2006).…”

Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessert

“…The tolerance to acidity of lactic acid bacteria has been associated with the induction of the activity of H + -ATPase (Guo et al 2009). A bacterium is considered probiotic when it survives after being exposed to pH 2.0 and 3.0 for 3h (Park et al 2006). After 3h at pH 2.5, P. acidilactici B14 showed a survival rate of 45.9%.…”