SAFETY ASSESSMENT OF LACTOBACILLUS PENTOSUS 14L AS A PROBIOTIC BACTERIA

Adolfo Bucio G, Nidia Nielid J uarez Fuentes, Flor de Tila Arias Lpez, Antonio lvarez Hernndez, Marisol Montejo
Rodrguez and Fidencia Domnguez Lpez

Colegio de Postgraduados, Campus Tabasco, Perifrico Carlos A. Molina s/n, Km. 3.5 carretera Crdenas-
Huimanguillo. H. Crdenas, Tabasco, Mxico.CP 86500 Cardenas, Tabasco.MEXICO (adbucio@colpos,mx)

Key words: Lactobacillus, safety, probiotic

Introduction. The safety of a putative novel probiotic strain
is contingent on its accurate identification (Donohue, 2004).
Lactobacillus pentosus belongs to a species for which no
pathogenic strains are known and have a history of safe use.
It is present in various fermented foods such as olives and
cucumbers which are generally recognized as safe (GRAS)
foods. Lactobacillus pentosus 14a was isolated from a dairy
product and has been selected to be used as a starter culture
for the manufacture of a fermented dairy product (Ramos, in
press). Lactobacillus pentosus 14a is a good probiotic
candidate because shows relatively high resistance to acid
and bile salts, show antimicrobial activity and may be used
to make fermented milk drinks which are tasteful for the
consumer (Bucio et al., 2008). The aim of this study was to
test whether Lactobacillus pentosus 14a is safe as a
feed/food supplement. Initial studies were performed with
chicken, and thereafter other studies are being conducted
with children.

Table 1. Effect of consumption of Lactobacillus pentosus 14a
in chicken grown with sterile feed for five weeks
Supplemented
with lactobacilli
Unsupplemented
with lactobacilli
Initial weigh (g) 57.12 55.97
Final weigh (g) 789.5 770.6
Initial number of
chicken
50 50
Final number of
chicken
49 46
Mortality (%) 2 8

Methodology. An overnight cultured L. pentosus 14a (10
9
CFU/ml) was concentrated 10 times and given to 50 chicks
in 5 cages in individual doses of (1.29 x 10
10
cfu of
lactobacilli /kg of metabolic weight of chick per day) for up
to 5 weeks. 50 chicks in other 5 cages were used as control
group (unsupplemented with lactobacilli). The following
parameters were studies: survival of chicken (%) and growth
parameters. Feces were collected every week and analyzed
for dry matter, pH, conductivity, color. Other parameters
will be measured in the future.
A second experiment was carried out to study the changes of
lactobacillus population in 10 children (age from 4 to 8) who
drank a fermented milk drink containing L. pentosus 14a in a
stabilized fruit juice. Lactobacilli were counted before and
after the beverage was drank. Samples were diluted on BPW
and plated on LAMVAB (Lactobacillus Anaerobic MRS
vancomycin and bromocresol green).
Results and Discussion. Chicken supplemented with L.
pentosus 14a had a higher survival rate than unsupplemented
chicken (Table 1). Growth parameters were little changed.
Fecal pH, conductivity and color did not change
significantly. For children the population of fecal
lactobacillus increased (Fig. 1). However other changes in
fecal material will be studied.
5
6
7
8
9
10
0 1 2
Time (days)
L
o
g
1
0

C
F
U
Figure 1. Effect of consumption of Lactobacillus pentosus
14a in counts of lactobacilli in children

Conclusions. Lactobacillus pentosus 14a seems to be a safe
probiotic for chicken, because it was associated with a
higher survival rate without affecting other parameters. In
children the number of lactobacilli increased as expected.

Acknowledgements. Sponsors: SAGARPA/CONACYT,
PROJ ET 12310, CCYTET and CP.
References.
Bucio, A., Gallardo Hernndez, A., Quiroga Gamas , F.,
Cerino Hernndez, L.A. 2008. Screening and selection of a
potential probiotic lactobacilli and consumer acceptance of
the fermented milk drink. World Dairy Summit. Mexico
city.
Donohue, D.C. 2004. Safety of Novel Probiotic Bacteria. In
edited by Seppo Salminen, Atte von Wright and Arthur
Ouwehand. Lactic Acid Bacteria. 3
rd
ed.
Ramos-Izquierdo, B, Bucio-Galindo, A. Bautista-Muoz, C.,
Aranda-Ibez, E. y Izquierdo-Reyes, F. (in press).
Aislamiento, identificacin y caracterizacin de bacterias
cido lcticas para la elaboracin del queso crema tropical.
Universidad y Ciencia (CONACYT).

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