Lactobacillus Rhamnosus -Derived from Raw Sheep Milk As Natural Prebiotic Carriers: Probiotic Properties, Cholesterol Absorption, Folic Acid and Cobalamin Synthesis

Abstract

Milk and dairy products provide a favorable environment for the growth of Lactobacillus species, which can produce compounds with probiotic properties vital to the food and pharmaceutical industries. Twelve Lactobacillus rhamnosus strains obtained from raw sheep milk were evaluated for cholesterol assimilation, folic acid production, cobalamin synthesis, antibiotic resistance, hemolytic activity, bile salt and acid tolerance, and cell surface hydrophobicity. The applicability of the isolated strains in functional dairy products was also investigated. In addition to exhibiting antagonistic activity against Streptococcus pyogenes, the strains exhibited varying capacities for cholesterol assimilation and caused changes in folate production. Specifically, L. rhamnosus T5 and T11 strains exhibited the highest cholesterol assimilation and folic acid production; however, cobalamin production was not detected in any strain. The results suggest that T5 and T11 strains may be suitable candidates for probiotic and starter cultures in functional food production. The data obtained will enable the development of new probiotics that have beneficial health effects and are of industrial importance.