Selection of Lactobacillus strains newly isolated from Algerian camel and mare fermented milk for their in vitro probiotic and lipolytic potentials

The main objective of this study was the characterization of new lactobacilli probiotic strains belonging to lactic acid bacteria (LAB). Eighty-eight strains were isolated from different Algerian camel and mare fermented milks; three of them were pre-selected for their stability, fast growth and resistance to acidity and bile salts. Cell viability was assessed in simulated gastric and intestinal conditions. On the other hand, cell safety was checked by testing their hemolytic capacity. The in vitro tests revealed a good probiotic potential of selected strains. The majority of lactobacilli is resistant to cross-stress and persists beyond 4 h of incubation in contact with simulated gastrointestinal juices; a survival rate of over 80% was observed. All strains showed better lipolytic activity in the presence of natural substrates compared to Tween-80. Lipolysis zones diameters obtained in the presence of butter and olive oil were remarkable (between 20 and 27 mm respectively). Investigation of the cholesterol-lowering and the triglyceride-lowering properties revealed a cholesterol ratio degradation of 54.8% and a triglyceride ratio degradation of 80.3% for Lactobacillus plantarum NSC5C. Key words: Probiotic, camel and mare fermented milks, cholesterol lowering, triglycerides lowering, Lactobacillus plantarum.