Metabolic activities of Lactobacillus spp. strains isolated from kefir

被引：20

作者：

Yüksekdag, ZN ^{[1
]}

Beyath, Y ^{[1
]}

Aslim, B ^{[1
]}

机构：

[1] Gazi Univ, Fac Sci & Arts, Dept Biol, Ankara, Turkey

来源：

NAHRUNG-FOOD | 2004年 / 48卷 / 03期

关键词：

kefir; Lactobacillus spp; probiotic;

D O I：

10.1002/food.200300414

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A total of 21 strains of Lactobacillus species were isolated from Turkish kefir samples, in order to select the most suitable strains according to their metabolic activities including probiotic properties. As a result of the identification tests, 21 Lactobacillus isolates were identified as L. acidophilus (4%), L. helveticus (9%), L. brevis (9%), L. bulgaricus (14%), L plantarum (14%), L. casei (19%) and L. lactis (28%). The amount of produced lactic acid, hydrogen peroxide, proteolytic activity, and acetaldehyde productions of Lactobacillus spp. were determined. Different amounts of lactic acid were produced by strains studies; however, lactic acid levels were 1.7-11.4 mg/mL. All strains produced hydrogen peroxide. L. bulgaricus Z14L strain showed no proteolytic activity, L. casei Z6L strain produced the maximum amount (0.16 mg/mL) of proteolytic activity. Acetaldehyde concentration produced in Lactobacillus strains ranged between 0.88-3.52 mug/mL.

引用

页码：218 / 220

页数：3

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