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In this study, twelve strains of Lactobacillus plantarum derived from  spontaneously fermented vegetables (carrots and beetroot) and traditionally  prepared sauerkraut were compared for their potential probiotic abilities  with seven Lactobacillus rhamnosus strains of human origin. The tested  strains were investigated for some technological properties and in vitro  functional characteristics for potential probiotic strains. Selection  probiotic criteria included the ability of the strains to withstand  conditions similar to the digestive tract, antimicrobial activity against a  wide range of intestinal pathogens and sensitivity to antibiotics. The total  acidity in milk was generally higher in intestinal strains in relation to  plant strains. The ability of the tested strains to survive simulated gastric  conditions showed a greater resistance of the human strains at a low pH 2.5  and the presence of pepsin, while in the presence of bile salts and  pancreatin, some intestinal strains were more sensitive compared to plant  strains. A wide spectrum of antimicrobial activities was observed in all  tested strains. Most of the plant strains were resistant to aminoglycosides  and vancomycin but sensitive to ampicillin and penicillin, while only some  intestinal strains were resistant to these drugs. [Projekat Ministarstva  nauke Republike Srbije, br. 46010

Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables