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Functional characteristics of Lactobacillus spp. from traditional Maasai fermented milk products in Kenya.

  • 2008-08-15
  • International Journal of Food Microbiology 126(1-2)
    • J. Mathara
    • U. Schillinger
    • C. Guigas
    • C. Franz
    • P. M. Kutima
    • S. Mbugua
    • Heuynkil Shin
    • W. Holzapfel


In this study functional characteristics of 23 representative Lactobacillus strains isolated from the Maasai traditional fermented milk 'Kule naoto' were determined. The Lb. acidophilus group strains showed resistance to gastric juice and bile. In addition, some Lb. acidophilus strains expressed bile salt hydrolase activity, and had ability to assimilate cholesterol in vitro. In-vitro adhesion to HT29 MTX cells of up to 70% was recorded. Lb. fermentum strains showed almost 100% survival under simulated stomach acidic conditions and physiological salt concentrations of bile salts, hydrophobicity values were over 80%. Most strains of the Lb. casei and Lb. acidophilus groups showed aggregation abilities of above 50%. Many strains expressed a protective effect against N-methyl-N'-nitro-N-nitrosoguanidine induced DNA damage according to the 'comet assay' and none was virulent. The antibiotic minimum inhibitory concentration of selected strains was established. According to these results, the Lactobacillus spp associated with 'Kule naoto', contain potentially probiotic (functional) strains.

Research Insights

SupplementHealth OutcomeEffect TypeEffect Size
Lactobacillus acidophilus MAK32L61AEnhanced Aggregation AbilitiesBeneficial
Lactobacillus acidophilus MAK32L61AIncreased Bile Salt Hydrolase ActivityBeneficial
Lactobacillus acidophilus MAK32L61AIncreased In-vitro Adhesion to HT29 MTX CellsBeneficial
Lactobacillus acidophilus MAK32L61AReduced DNA DamageBeneficial
Lactobacillus LBImproved Aggregation AbilityBeneficial
Lactobacillus LBImproved Cholesterol LevelsBeneficial
Lactobacillus LBIncreased Intestinal Cell AdhesionBeneficial
Lactobacillus LBReduced DNA DamageBeneficial

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