SELECTION OF LACTIC ACID BACTERIA ISOLATED FROM TRADITIONALLY MANUFACTURED CHEESE VARIETIES

被引：0
|
作者：
Emese, Both [1 ]
Eva, Gyoergy [2 ]
Beata, Abraham [2 ]
Ildiko, Miklossy [2 ]
Szabolcs, Lanyi [2 ]
机构：
[1] Univ Politehn Bucuresti, Fac Appl Chem & Mat Sci, Bucharest, Romania
[2] Sapientia Univ, Fac Sci, Miercurea Ciuc, Romania
来源：
STUDIA UNIVERSITATIS BABES-BOLYAI CHEMIA | 2010年 / 54卷
关键词：
probiotics; isolation; tolerance; epithelial cells; adhesion; PROBIOTIC STRAINS; ADHESION;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
In this report lactic acid bacteria, isolated from traditionally manufactured cheeses were selected by their resistance to gastric acidity and bile salts, adhesion to epithelial cells and inhibition of pathogen growth. 39 bacterial strains were isolated on selective media. Four bacterial strains were selected by their increased capacity to tolerate gastric acid and bile salts, each strains showing good adhesion capacity to IEC-6 intestinal epithelium cells. Some of selected strains inhibit growth of pathogenic bacteria by their metabolites.
引用
收藏
页码：23 / 29
页数：7
相关论文
共 50 条
  • [21] Characterisation of lactic acid bacteria isolated from artisanal Egyptian Ras cheese
    Ayad, Eman H. E.
    Omran, Nadia
    El-Soda, Morsi
    LAIT, 2006, 86 (04): : 317 - 331
  • [22] Antimicrobial properties of lactic acid bacteria isolated from Uruguayan artisan cheese
    Cotelo, Martin Fraga
    Schein, Karen Perelmuter
    Giacaman Salvo, Sheila Solange
    Zunino Abirad, Pablo Miguel
    Carro Techera, Silvana Beatriz
    FOOD SCIENCE AND TECHNOLOGY, 2013, 33 (04): : 801 - 804
  • [23] Antagonistic activity of strains of lactic acid bacteria isolated from Carpathian cheese
    Musiy, L. Y.
    Tsisaryk, O. Y.
    Slyvka, I. M.
    Kushnir, I. I.
    REGULATORY MECHANISMS IN BIOSYSTEMS, 2020, 11 (04) : 572 - 578
  • [24] Technological characterization of lactic acid bacteria isolated from Armada cheese (a Spanish goats' milk cheese)
    Herreros, MA
    Fresno, JM
    Prieto, MJG
    Tornadijo, ME
    INTERNATIONAL DAIRY JOURNAL, 2003, 13 (06) : 469 - 479
  • [25] Esterolytic activity of lactic acid bacteria isolated from Armada cheese (a Spanish goat milk cheese)
    Herreros, MA
    Fresno, JM
    Sandoval, H
    Castro, JM
    Tornadijo, ME
    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2004, 59 (9-10): : 526 - 529
  • [26] Genotypic characterization of lactic acid bacteria isolated from traditional Pecorino Siciliano cheese
    Vernile, Anna
    Giammanco, Giovanni
    Spano, Giuseppe
    Beresford, Thomas P.
    Fox, Patrick F.
    Massa, Slavatore
    DAIRY SCIENCE & TECHNOLOGY, 2008, 88 (06) : 619 - 629
  • [27] Identification of lactic acid bacteria isolated from Tulum cheese during ripening period
    Gurses, Mustafa
    Erdogan, Ahmet
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2006, 9 (03) : 551 - 557
  • [28] Diversity of lactic acid bacteria isolated from Kurdish ewe's milk cheese
    Mortazavi, A.
    Ghandi, A.
    Barouei, J.
    Moussavi, M.
    AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 2007, 62 (03) : 185 - 190
  • [29] Assessment of probiotic properties of lactic acid bacteria isolated from an artisanal Colombian cheese
    Roldan-Perez, Samantha
    Rodriguez, Sara Lucia Gomez
    Sepulveda-Valencia, Jose Uriel
    Villadiego, Orlando Simon Ruiz
    Fernandez, Maria Elena Marquez
    Campuzano, Olga I. Montoya
    Durango-Zuleta, Monica Maria
    HELIYON, 2023, 9 (11)
  • [30] Antimicrobial susceptibility of lactic acid bacteria isolated from fermented sausages and raw cheese
    Zdolec, Nevijo
    Filipovic, Ivana
    Fleck, Zeljka Cvrtila
    Maric, Aleks
    Jankuloski, Dean
    Kozacinski, Lidija
    Njari, Bela
    VETERINARSKI ARHIV, 2011, 81 (01) : 133 - 141
12345