Viability of Lactobacillus paraplantarum DSM 14485 in human gastrointestinal tract and its molecular and biochemical identification after fermented vegetable consumption

Authors

• Marja Tuulikki Tamminen University of Turku
• Arthur C. Ouwehand Danisco Sweeteners
• Maarit Mäki Agrifood Research Finland
• Tiina Joutsjoki
• Marietta Sjöblom Orion Pharma
• Kaija Nissinen Seinäjoki University of Applied Sciences
• Eeva-Liisa Ryhänen Agrifood Research Finland

DOI: https://doi.org/10.23986/afsci.5144

Keywords:

identification, lactic acid bacteria, fermented foods, vegetables, intestinal micro-organisms

Abstract

Abstract

In this study the viability of a potentially probiotic Lactobacillus paraplantarum DSM 14485 in the intestinal tract of 22 healthy test subjects was qualitatively assessed in a randomised double blinded cross-over study design lasting 2 x 4 weeks (interventions I and II) with a 4-week washout period. The subjects were given in their diet either spontaneously fermented vegetables (SF) or vegetables fermented by starter bacteria which contained  Lb. paraplantarum DSM 14485 (P). The numbers of lactic acid bacteria (LAB) in fecal samples were at the level of 10⁵ cfu g^{-1 in both groups. The presence of Lb. paraplantarum DSM 14485 was confirmed by biochemical and molecular methods. We were able to show that Lb. paraplantarum DSM 14485, isolated from spontaneously fermented cucumbers, was viable in the intestine of ten test subjects after taking P-diet when the numbers of LAB were sufficiently high in the product.}