Exploring Fresh Lettuce (Lactuca sativa) as a Dairy-Free Probiotic Source
DOI:
https://doi.org/10.38211/jms.2024.01.56Keywords:
Probiotic, Bacteria, Lettuce, Antibiotics, rRNA, PCRAbstract
Probiotics are living microorganisms that, when given in appropriate amounts, have optimistic effects on body. This study explores the potential of fresh lettuce (Lactuca sativa) leaves as a probiotic source for individuals with dairy allergies. Gram staining and the catalase test were used to identify the bacteria that were recovered from lettuce leaves as gram-positive, catalase-negative strains. The resistance to antibiotics and their capacity to tolerate low pH and bile salt concentrations both essential for surviving the digestive tract were evaluated. The bacteria showed a high tolerance to bile salts and low pH, but they were susceptible to ampicillin, streptomycin, gentamycin, chloramphenicol, and neomycin. Tests for gas production in the presence of glucose revealed no gas production. Molecular techniques such as PCR and 16S rRNA gene sequencing revealed the presence of Enterococcus lactis, Enterococcus durans, Lactobacillus paracasei, and Lactobacillus casei
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Copyright (c) 2024 Muhammad Sufian Masued, Shams Ur Rehman, Muhamamd Musaddiq Shah, Lubna Zafar, Raees Ahmed, Muhammad Tariq Khan, Aqeel Ahmad, Muhammad jamil, Abdul Mateen
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