A Potent Probiotic Strain from Cheddar Cheese |
| |
Authors: | P Shobharani Renu Agrawal |
| |
Institution: | (1) Department of Food Microbiology, Central Food Technological Research Institute, Mysore, India; |
| |
Abstract: | A lactic acid bacteria Leuconostoc paramesenteroides was isolated and characterized from cheddar cheese and was adapted to grow at low pH (2.0) and high bile salt concentration
(2%) by sequential sub-culturing so that it can survive the extreme environmental condition of gut. Cell hydrophobicity assay
shows the maximum adherence of the culture to toluene (46.11%). Adhesion ability was confirmed by in vitro assay using rat
intestinal epithelial layer. The culture has an antimicrobial activity against food borne pathogens and is vancomycin sensitive.
The culture shows a β-galactosidase activity of 3.42 μM/mg protein, which indicates the ability of the culture to hydrolyze
lactose for easy absorption. All these properties determine the ability of the culture to be used as a probiotic. |
| |
Keywords: | Leuconostoc paramesenteroides Probiotic Antimicrobial Antibiotic |
本文献已被 PubMed SpringerLink 等数据库收录! |