Assessment of potential probiotic properties of lactic acid bacteria and yeast strains

被引：94

作者：

Gotcheva, V

Hristozova, E

Hristozova, T

Guo, MR

Roshkova, Z

Angelov, A ^{[1
]}

机构：

[1] Higher Inst Food & Flavor Ind, Plovdiv, Bulgaria

[2] Univ Vermont, Burlington, VT 05405 USA

[3] Med Acad, Plovdiv, Bulgaria

[4] Inst Microbiol, Plovdiv, Bulgaria

来源：

FOOD BIOTECHNOLOGY | 2002年 / 16卷 / 03期

关键词：

lactic acid bacteria; yeast; probiotic properties;

D O I：

10.1081/FBT-120016668

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Four lactic acid bacteria (LAB) and three yeast strains isolated from a traditional Bulgarian cereal-based fermented beverage were assessed for potential probiotic properties. Acid and bile resistance, antipathogenic activity and antibiotic resistance of the strains were evaluated. Tolerance to low pH values (2.0-3.0) and high bile concentrations (0.2-2.0%) of the LAB and yeast strains varied, but all strains kept viable throughout the experiments. Antagonistic activity towards most of the eight test-pathogens was observed for one LAB (Lactobacillus plantarum B28) and two yeast strains (Candida rugosa Y28 and Candida lambica Y30). Antibiotic resistance (39 antibiotics) of the LAB strains was variable, but showed their potential for therapeutic application.

引用

页码：211 / 225

页数：15

共 29 条

[11] Microflora identification of the Bulgarian cereal-based fermented beverage boza [J].