Lactic acid bacteria, including probiotics, are used in a wide range of fermented foods. This type of bacteria may have a beneficial effect on both food quality and health of the consumer. The aim of the present study was to isolate new probiotic bifidobacteria and lactobacilli that may be used in traditional and novel foods containing probiotics. Potentially probiotic strains were assessed for their ability to inhibit pathogenic bacteria in vitro. Strains that displayed inhibitory activity against pathogens were tested in an animal model for their ability to protect against Salmonella infection. Bifidobacterium lactis LAFTI™ B94 (B94) and Lactobacillus paracasei LAFTI™ L26 (L26) exhibited strong inhibition of Salmonella in vitro and were therefore selected for further studies. Challenge of animals with Salmonella typhimurium resulted in severe infection, including loss of body weight. Strains L26 and B94 protected against infection, by reducing the loss of body weight in animals challenged with the pathogen. Survival of the strains and their effect on pathogenic bacteria in foods was also assessed. No or minimal viability losses were detected after storage of yoghurt (containing L26 and B94) and fruit juices (containing L26) for up to 6 and 5 weeks, respectively. In addition, L26 and B94 reduced numbers of S. typhimurium, Listeria monocytogenes and E. coli in artificially contaminated food. Results presented here suggest that these two strains display probiotic and technological properties that make them suitable in a wide range of applications.
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