Lactobacillus plantarum - Beneficial Bacteria

Lactobacillus plantarum - Beneficial Bacteria

1. Lactobacillus plantarum K. Gayathri BP231506 1 st M.Sc Microbiology Deparment of Microbiology Sacred Heart College (Autonomous), Tirupathur

2. General characteristics 1. Gram’s classification – Gram positive bacteria 2 . Shape – rods with rounded ends 3. Arrangement – Straight rods 4. Motility – Non- Motile 5. Capsule – Absent 6. Endospores – Absent 7. Respiration – facultative anaerobe 8. Optimum Temperature – 37 °C to 40 °C 9. Optimum pH – 5.5 to 6.5 10. Incubation Period – 24-30 Hrs

3. Fermentation process in Lactobacillus plantarum Ingredients Preparation Inoculation Fermentation Microbial Activity Monitoring Termination Consumption

4. Benefits of Lactobacillus plantarum • Probiotic Properties: Gut Health: L. plantarum is known to be a probiotic, which means it contributes to the balance of beneficial bacteria in the gut. This balance is crucial for digestive health and overall well-being. • Digestive Health: Supports Digestion: L. plantarum helps in the fermentation of carbohydrates, producing lactic acid. This can aid in the digestion of food and the absorption of nutrients in the intestines. Prevention of Diarrhea: L. plantarum has been studied for its potential to prevent or alleviate various types of diarrhea, including antibiotic-associated diarrhea. •

5. Benefits of Lactobacillus plantarum Immune System Support: Enhances Immune Function: The presence of healthy gut bacteria, including L. plantarum , is associated with improved immune system function. A well-functioning gut can help the body resist infections and illnesses. Inflammation Regulation: Anti-Inflammatory Effects: L. plantarum has been reported to have anti-inflammatory properties, potentially helping to reduce inflammation in the gut and other parts of the body. Antioxidant Properties: Antioxidant Activity: L. plantarum has been found to exhibit antioxidant properties, which can help combat oxidative stress in the body.

6. Microscopic Examination Gram staining – Violet coloured Gram positive in the form of Rod shaped Motility test – Non-Motile Isolation of Lactobacillus plantarum Nutrient Agar : Small to medium Gray colonies . Mac Conkey Agar : Lactose Fermenting colonies are observed with Pink to dark pink, dry and donut-shaped, surrounded by a dark pink area of precipitated bile salts. Blood Agar : Alpha haemolysis MRS medium with vancomycin (pH 5.6): Hemi-spherically round with white or yellow colour .

7. Biochemical Tests Catalase test – Negative Oxidase test - Negative Urease test – Negative Glucose fermentation - Positive Indole test - Negative Methyl Red (MR) test – Positive

8. Biochemical Tests Voges Proskauer (VP) test - Negative Citrate utilization test – Positive Starch Hydrolysis – Negative Casein Hydrolysis – Positive Lactic acid fermentation test – Positive Carbohydrate fermentation test – Positive

9. Commercial Importance of Lactobacillus plantarum Food Fermentation Dairy Industries Yogurt and Dairy Products Livestock and Poultry Feed Bio preservation Enzyme Production Production of Bioactive Compounds