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  • 1 Thapar University Patiala Department of Biotechnology and Environmental Sciences 147004 Punjab India
  • | 2 University of Guelph Department of Food Science Guelph Ontario N1G 2W1 Canada
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We investigated the role of salt, ethanol, hydrogen peroxide on the survival and cell surface hydrophobicity (CSH) of Lactobacillus plantarum Ch1 possessing probiotic properties. Survivability of the strain exposed to elevated (3.40 M) ethanol concentration, salt (0.5–2 M), hydrogen peroxide (0.029–0.29 M) was not significantly (P>0.01) affected. With the sole exception of oxidative stress, CSH of intact Lactobacillus plantarum Ch1 increased linearly to the respective stress doses, the observed relationships were supported by strong positive correlations between elevated stress levels and increasing CSH values, suggesting a concentration dependent change in CSH of intact cells. The results of our study imply CSH to be a predominant factor for Lactobacillus plantarum Ch1 to endure stress conditions and may be of substantial importance during designing probiotic foods/beverages containing this strain.

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