Probiotic features of autochthonous lactobacilli

Probiotics are as defined “live microorganisms which when administered in adequate amounts confer a health benefit on the host” (FAO/WHO 2001). Probiotics regroup a wide variety of bacterial species and genera; lactobacilli and bifidobacteria are of the main studied bacteria for probiotic use. In this study, we investigated the probiotic characteristics of autochthonous lactobacilli strains isolated from traditional Sardinian cheese. Results showed that sixLactobacillus plantarumstrains and oneLactobacillus caseistrain were able to resist the upper gastrointestinal tract stress and inhibitListeria monocytogenes,Escherichia coli,Staphylococcus aureusandSalmonella entericagrowth. Strains also had good adherence to intestinal epithelial cells (HT-29) and proved susceptibility to antibiotics. Furthermore, all strains were capable of inhibiting NFκB activationin vitroproving immune modulation capacities. Together probiotic features and strains origin are of great importance to traditional and Protected Denomination of Origin (PDO) cheese manufactures; the use of probiotic autochthonous starter cultures increases the production of “functional” traditional cheeses.