Characterization of Lactobacillus plantarum strains for functionality, safety and γ-amino butyric acid production

被引：27

作者：

Shekh, Satyamitra L. ^{[1
]}

Dave, Jayantilal M. ^{[2
]}

Vyas, Bharatkumar Rajiv Manuel ^{[1
]}

机构：

[1] Saurashtra Univ, Dept Biosci, Rajkot 360005, Gujarat, India

[2] 201 Shivam Vrindavan Soc,Kalawad Rd, Rajkot 360005, Gujarat, India

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 74卷

关键词：

Probiotic; GABA; Mucin; BSH; IN-VITRO; PROBIOTIC PROPERTIES; DAIRY-PRODUCTS; FERMENTED MILK; HUMAN-ORIGIN; BACTERIA; ADHESION; REUTERI; GABA; HYDROPHOBICITY;

D O I：

10.1016/j.lwt.2016.07.052

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Eight acid and bile tolerant Lactobacillus plantarum strains isolated from fruits and fermented foods were identified and characterized in vitro for probiotic attributes. The strains tolerated enzymes of simulated oro-gastro-intestinal fluids, pH extremes, bile and retained more than 50% viability during the simulated oro-gastro-intestinal transit. Isolates were able to adhere mucin and autoaggregate strain specifically. Most of the L. plantarum strains exhibited antimicrobial activity against indicator strains and produced health-promoting enzymes beta-galactosidase and bile salt hydrolase (BSH). Strains OR, GP and HB produced gamma-amino butyric acid (GABA) involved in various metabolic reactions. Safety evaluation assured the safe use of strains in food fermentations. The functional characterization of these strains isolated from fruits and fermented foods accentuated their potential as starter cultures in the manufacturing of functional probiotic products. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：234 / 241

页数：8

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