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Antipathogenic and probiotic potential of Lactobacillus brevis strains newly isolated from Algerian artisanal cheeses

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Abstract

From 98 Lactobacillus strains, isolated from Algerian homemade cheeses, 14 (B1-B14) were selected based on their anti-Escherichia coli and anti-Staphylococcus aureus activities. These strains were also tested towards Listeria monocytogenes 161 and Salmonella Typhimurium LT2 and further investigated for their resistance to simulated gastrointestinal digestion, cell surface properties, ability to adhere to HT-29 cells, cholesterol lowering, antioxidant activity, and technological traits. Five isolates (B9, B13, B18, B19, and B38) were active against L. monocytogenes and Salmonella. From them, three isolates, identified as Lactobacillus brevis (B9, B13, and B38) by MALDI-TOF spectrometry and 16S rDNA sequencing, exhibited high tolerance to pancreatic juice, bile salts and acidic juices, high percentages of hydrophobicity (87, 92, and 81%, respectively), auto-aggregation (61, 68, and 72%, respectively), and adherence to HT-29 cells (79, 84, and 74%, respectively), which testify on their potential of colonization of the human intestine. On the other way, the strains B9 and B13 manifested the most relevant antioxidant activity and cholesterol-lowering ability, respectively. L. brevis strains showed low acidifying and good proteolytic activities with noticeable heat tolerance. The results gathered in this study highlighted the richness of Algerian artisanal cheeses on new lactobacilli strains with an excellent probiotic potential and demonstrated that L. brevis, largely used as nonstarter in cheese manufacture, could be exploited also as a probiotic for human use.

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Funding

Yasmina Ait Chait received a PhD scholar fellowship from the Algerian-government through the “Programme National Exceptionnel” (PNE) program. This research is supported by the “Direction Génerale de la Recherche Scientifique et du Developpement Technologique” (DGRSDT) of the High Education and Scientific Research Ministry.

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  1. Laboratoire de Microbiologie Appliquée, Faculté Des Sciences de La Nature Et de La Vie, Université de Bejaia, 06000, Bejaia, Algeria

    Yasmina Ait Chait & Farida Bendali

  2. Food Science and Nutrition, Chemistry Department, Carleton University, 1125 Colonel by Drive, Ontario, Ottawa, K1S 5B6, Canada

    Yasmina Ait Chait, Aynur Gunenc & Farah Hosseinian

  3. Institute of Biochemistry of Carleton University, 209 Nesbitt Biology Building, 1125 Colonel by Drive, Ontario, Ottawa, K1S 5B6, Canada

    Farah Hosseinian

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  1. Yasmina Ait Chait
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  2. Aynur Gunenc
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Ait Chait, Y., Gunenc, A., Hosseinian, F. et al. Antipathogenic and probiotic potential of Lactobacillus brevis strains newly isolated from Algerian artisanal cheeses. Folia Microbiol 66, 429–440 (2021). https://doi.org/10.1007/s12223-021-00857-1

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