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A Potent Probiotic Strain from Cheddar Cheese.

Shobharani, P. and Renu, Agrawal (2011) A Potent Probiotic Strain from Cheddar Cheese. Indian Journal of Microbiology, 51 (3). pp. 251-258.

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A lactic acid bacteria Leuconostoc paramesenteroides was isolated and characterized from cheddar cheese and was adapted to grow at low pH (2.0) and high bile salt concentration (2%) by sequential sub-culturing so that it can survive the extreme environmental condition of gut. Cell hydrophobicity assay shows the maximum adherence of the culture to toluene (46.11%). Adhesion ability was confirmed by in vitro assay using rat intestinal epithelial layer. The culture has an antimicrobial activity against food borne pathogens and is vancomycin sensitive. The culture shows a b-galactosidase activity of 3.42 lM/ mg protein, which indicates the ability of the culture to hydrolyze lactose for easy absorption. All these properties determine the ability of the culture to be used as a probiotic. Keywords

Item Type: Article
Uncontrolled Keywords: Leuconostoc paramesenteroides Probiotic Antimicrobial Antibiotic
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Feb 2011 09:55
Last Modified: 28 Dec 2011 10:20
URI: http://ir.cftri.com/id/eprint/9884

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