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
收藏
页码：218 / 220
页数：3
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