Characterization of Lactobacillus acidophilus strains for use as dietary adjunct

被引：40

作者：

Gupta, PK

Mital, BK

Garg, SK

机构：

[1] GOVIND BALLABH PANT UNIV AGR & TECHNOL,DEPT FOOD SCI & TECHNOL,PANTNAGAR 263145,UTTAR PRADESH,INDIA

[2] GOVIND BALLABH PANT UNIV AGR & TECHNOL,DEPT MICROBIOL,PANTNAGAR 263145,UTTAR PRADESH,INDIA

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1996年 / 29卷 / 01期

关键词：

Lactobacillus acidophilus; cholesterol; bile salt; low pH;

D O I：

10.1016/0168-1605(95)00014-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Seven Lactobacillus acidophilus strains were studied for their morphology, biochemical properties, growth behaviour, bile tolerance, cholesterol uptake and survival at low pH. The strains significantly differed in their biochemical and beneficial traits. The strains which exhibited cholesterol uptake and ability to grow in the presence of 0.3% bile salt also utilized mannitol.

引用

页码：105 / 109

页数：5

共 14 条

[1]

ATHERTON HV, 1977, CHEM TESTING DAIRY P, P246

[2]

Frazier W.C., 1968, LAB MANUAL FOOD MICR

[3] IMPORTANCE OF BILE TOLERANCE OF LACTOBACILLUS-ACIDOPHILUS USED AS A DIETARY ADJUNCT [J].