Caractérisation in vitro du potentiel probiotique des bactéries lactiques isolées des poissons d'eaux douces

Abstract

The possible use of novel lactic acid bacteria, isolated from diverse organs of freshwater fish and their potential application as probiotics in raw and processed foods was herein examined. As main results, we demonstrated that the isolates (4 strains) survived at pH 3.0 in presence of bile salts, pancreatin and pepsin, without any detectable hemolytic activity. Furthermore, moderate heat-resistance as well as adhesion ability to steel surface and sensitivity to clinically-relevant antimicrobial agents was revealed for all the isolates, demonstrating a significant probiotic profiles