Assessment of Antioxidant and Antibacterial Activities of Lactobacillus farciminisHN11 as a Probiotic Candidate

Lactobacillus farciminisis an obligate homofermentative bacterial species in fermented foods. Although other species such as Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus rhamnosusin Lactobacillusgenus have been well characterized, probiotic characteristics of Lactobacillus farciminisstill need to investigate. Thus, the objective of this study was to investigate probiotic characteristics and antibacterial activity of Lactobacillus farciminisHN11 isolated from Solanum macrocarponsauces in Hue city,Vietnam.

Lactobacillus farciminisHN11 was cultured in Rogosa and Sharpe media and antibacterial activity of the free-cell suspension was assessed against Escherichia coli, Vibrio parahaemolyticus K5, Vibrioparahaemolyticus KS-02, Vibrioowensii KS-05, Vibrioalginolyticus KS-08, Vibrioalginolyticus A1-1 andStaphylococcus aureususing agar well diffusion method. Various probiotic characteristics of the isolate including antibacterial and antioxidant activities, autoaggregation andcoaggregation were assessed. Furthermore, hemolytic and amino-acid dercarboxylase activities were assessed for biosafety assessment. The strain abilities to resist sodium chloride and bile salts were assessed as well.Results and

Lactobacillus farciminisHN11 exhibited significant resistance to NaCl and bile salts. The strain expressed high coaggregation abilities for Escherichia coli, significant autoaggregation abilities and antibacterial activities against Vibriospp. and Escherichiacoli. Antioxidant assessment showed that Lactobacillus farciminisHN11 contained high antioxidant activities. This strain was negative for hemolytic and amino-acid dercarboxylase activities. Moreover, ampicillin and chloramphenicol inhibited growthof Lactobacillus farciminisHN11. This study assessed characteristics of Lactobacillus farciminisHN11 and showed its great potentials as a probiotic in fermented foods, enhancing antioxidant and decreasing harmful foodborne bacteria. Although, encapsulation of the strain within acid resistance materials is suggested to better protect it against high-acid contents of the stomach