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

页码：23 / 29

页数：7

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