Indian Journal of Animal Research

SCOPUSWeb of Science
  • Year: 2016
  • Volume: 50
  • Issue: 2

Investigation of acid tolerance attribute of various Lactobacillus casei group strains

  • Author:
  • Suman Kandola1,, Udai vir Singh Teotia1, Rajneesh Kumar1, Anand K. Mishra1, Alka Singh2
  • Total Page Count: 4
  • Page Number: 190 to 193

1Department of Life Sciences, Shri Venkateshwara University, Gajraula, Amroha District, Uttar Pradesh-244 236, India

Department of Biochemistry, Kurukshetra University, Kurukshetra-136 119, India

2Department of Life Sciences, Shri Venkateshwara University, Gajraula, Amroha District, Uttar Pradesh-244 236, India

Abstract

Lactobacillus casei group is commonly used as probiotics. Various factors affect their viability in gastrointestinal tract. Twenty two strains of Lactobacillus casei group, were assessed for acid tolerance attribute. ASCC 292 showed the highest viability at pH 1.5. Fifteen remaining strains have shown no activity after 1 h. At pH 2.0, ASCC 1002 has shown lowest viability after 2 h of incubation. At pH 2.5, all twenty two strains decreased their viable count after 3 h of incubation. Greater viable count of Lactobacillus strains were observed at pH 3.0. This study suggests the importance to identify all the useful Lactobacillus strains in order to study further for their therapeutic benefits.

Keywords

Acid tolerance, Gastrointestinal, Lactobacillus, Probiotics