RT Journal T1 PROBIOTIC POTENTIAL OF LACTOBACILLUS ANDLEUCONOSTOC STRAINS ISOLATED FROM TRADITIONAL SPONTANEOUSLY FERMENTED SHEEP HAM A1 T. Ž. Petrović A1 P. Ilić A1 K. Mladenović A1 M. Djilas A1 S. K. Tanackov A1 L. Čomić JF Journal of Animal and Plant Sciences JO JAPS SN 1018-7081 VO 32 IS 3 SP 861 OP 869 YR 2022 FD 2022/05/30 DO DOI http://doi.org/10.36899/JAPS.2022.3.0487 AB

This paper examined the probiotic characteristics of 29 lactic acid bacteria isolated from traditional sheep ham. The research included isolation and identification of Lactobacillus and Leuconostoc strains. In vitro tests related to their probiotic potential included auto-aggregation and co-aggregation, antibiotic resistance, and hemolysis tests. Auto-aggregation values of the tested strains ranged from 24.5 to 68.1%, co-aggregation values of Lactobacillus, Leuconostoc, and ATCC strain of Escherichia coli ranged from 22.5 to 65.5% after four hours. The isolates showed a significant difference in the hydrophobic ability of the tested hydrocarbons, n-hexadecane, xylene, and chloroform, ranging from 5.25% to 80.9%. All of the isolates have shown high sensitivity to most analyzed antibiotics, while Lactobacillus and Leuconostoc strains had no positive hemolysis.The zone of inhibition against all tested pathogens was demonstrated by 55.1% of strains. The most significant inhibition zones were exhibited against Staphylococcus aureus ATCC 25923 and Bacillus cereus ATCC 14579, while 31.03% of strains did not show a zone of inhibition towards Listeria monocytogenes ATCC 19115.

K1 Lactic acid bacteria, sheep ham, probiotic potential PB Pakistan Agricultural Scientists Forum LK https://thejaps.org.pk/AbstractView.aspx?mid=Pharm-20-0026