Etude in-vitro l’effet des enzymes digestives sur la survie des lactobacilles isolé du lait de vache

Abstract

The present study is about in vitro evaluation of the effect of gastrointestinal tract digestive enzymes (named: salivary and pancreatic α-amylase, lysozyme, trypsin and pancreatic) on the survival of 08 strains of Lactobacillus plantarum (LbN05, LbN09, LbN10, LbN11, LbN12, LbN13, LbN14 and LbN15) isolated locally from cow's milk, for determination of the strains probiotic potential. The survival rates were important and variable according to the strain; the best survival rate is attributing to the LbN14 strain with: (T ≥ 100 ± 2%). The strains were also the subject of a second identification by a new proteomic technical, the MALDI-Tof mass spectrometry, in order to ensure the purity of the revived strains.