Properties of potential probiotic Lactobacillus plantarum strains

Cebeci A., Gurakan C.

FOOD MICROBIOLOGY, cilt.20, sa.5, ss.511-518, 2003 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 20 Sayı: 5
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1016/s0740-0020(02)00174-0
  • Dergi Adı: FOOD MICROBIOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.511-518
  • Anahtar Kelimeler: probiotic properties, strains, Lactobacillus, LACTIC-ACID BACTERIA, BETA-GALACTOSIDASE ACTIVITY, FUNCTIONAL FOODS, ACIDOPHILUS, GUT, FRUCTOOLIGOSACCHARIDES, FERMENTATION, PREBIOTICS, BENEFITS, BILE
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Fifteen Lactobacillus strains were characterized for probiotic properties. Of these, 13 of the strains were Lactobacillus plantarum. L. acidophilus and L. pentosus were also included as controls. Among the several requirements, tolerance to acid and bile salts, ability to ferment fructooligosaccharides (FOS), beta-galactosidase activity and susceptibility to antibiotics were studied. Acid-tolerant isolates were L. plantarum HU, L. plantarum NCIMB 1193, L. plantarum 80, L. plantarum DSM 20174, L. plantarum DSM 20246, L. plantarum 37, and L. acidophilus ATCC 4356. Acid- and bile-tolerant isolates were L. plantarum 80, L. plantarum DSM 20174, L. plantarum DSM 20246, L. plantarum 37, L. plantarum HU, and L. acidophilus ATCC 4356. Eight of the strains had the ability to ferment FOS. These were, L. plantarum 80, L. plantarum DSM 20174, L. plantarum DSM 20246, L. plantarum NCIMB 1193, L. plantarum 37, L. plantarum 73, and L. plantarum HU. Strains L. plantarum 80, and L. plantarum 37 are highly resistant to antibiotics tested. L. plantarum NCIMB 1193, and L. pentosus had the highest beta-galactosidase activities. According to the obtained results, L. plantarum 37 L. plantarum 80, L. plantarum NCIMB 1193, and L. plantarum HU were found to be the most promising strains as probiotics. (C) 2003 Elsevier Science Ltd. All rights reserved.