Biodegradation of Calcium Phosphate and Calcium Oxalate by Lactobacillus Strain

Authors

  • Humera Sadaf Department of Biosciences, University of Wah, Wah City, Pakistan
  • Syed Waqas Hassan Associate Professor, Department of Biosciences, University of Wah, Wah City, Pakistan
  • Faisal Nawaz Assistant Professor, Department of Chemistry, University of Wah, Wah City, Pakistan
  • Syed Irfan Raza Department of Biosciences, University of Wah, Wah City, Pakistan
  • Dr Ghulam Jillani Professor Department of Soil Science, PMAS-Arid Agriculture University Rawalpindi

Keywords:

Lactobacillus, Kidney stones, Biodegradation, Calcium oxalate, Calcium phosphate

Abstract

The purpose of this study is to investigate the effect of locally isolated Lactobacillus strains on the degradation of calcium oxalate and calcium phosphate using in vitro analysis. Ten different bacterial strains are isolated from various sources including yogurt, Indian-pickle, rhizosphere and plant root tissue. Results shows that the most efficient strains of Lactobacillus are those isolated from the fermented food sources. L-HMY2 proved to be the most effective strain for the biodegradation of calcium salts (PSI =2.88, OSI = 2.65, pH decrease up to 4.32, EC of calcium phosphate broth = 1366 mS cm?1 and Ca contents in calcium phosphate broth = 187 mg L?1). Moreover, Lactobacilli strains are more effective for the degradation of calcium phosphate than calcium phosphate. This study concludes that these indigenous strains of Lactobacillus are potential candidates for probiotic properties for the preclusion of kidney stone formation and this avenue should be further explored.

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Published

2019-12-04

How to Cite

Sadaf, H., Hassan, S. W. ., Nawaz, F. ., Raza, S. I. ., & Jillani, D. G. . (2019). Biodegradation of Calcium Phosphate and Calcium Oxalate by Lactobacillus Strain. University of Wah Journal of Science and Technology (UWJST), 3, 29–34. Retrieved from https://uwjst.org.pk/index.php/uwjst/article/view/32