Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables
2012
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Authors
Petrović, TanjaDimitrijević, Suzana
Radulović, Zorica
Mirković, N.
Rajić, Jasmina
Obradović, D.
Nedović, Viktor
Article (Published version)
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In this study, twelve strains of Lactobacillus plantarum derived from spontaneously fermented vegetables (carrots and beetroot) and traditionally prepared sauerkraut were compared for their potential probiotic abilities with seven Lactobacillus rhamnosus strains of human origin. The tested strains were investigated for some technological properties and in vitro functional characteristics for potential probiotic strains. Selection probiotic criteria included the ability of the strains to withstand conditions similar to the digestive tract, antimicrobial activity against a wide range of intestinal pathogens and sensitivity to antibiotics. The total acidity in milk was generally higher in intestinal strains in relation to plant strains. The ability of the tested strains to survive simulated gastric conditions showed a greater resistance of the human strains at a low pH 2.5 and the presence of pepsin, while in the presence of bile salts and pancreatin, some intestinal strains were more sen...sitive compared to plant strains. A wide spectrum of antimicrobial activities was observed in all tested strains. Most of the plant strains were resistant to aminoglycosides and vancomycin but sensitive to ampicillin and penicillin, while only some intestinal strains were resistant to these drugs.
Keywords:
Fermented vegetables / intestine / Lactobacillus plantarum / Lactobacillus rhamnosus / probioticsSource:
Archives of Biological Sciences, 2012, 64, 4, 1473-1480Publisher:
- University of Belgrade, University of Novi Sad
Funding / projects:
- Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
Institution/Community
Tehnološko-metalurški fakultetTY - JOUR AU - Petrović, Tanja AU - Dimitrijević, Suzana AU - Radulović, Zorica AU - Mirković, N. AU - Rajić, Jasmina AU - Obradović, D. AU - Nedović, Viktor PY - 2012 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2066 AB - In this study, twelve strains of Lactobacillus plantarum derived from spontaneously fermented vegetables (carrots and beetroot) and traditionally prepared sauerkraut were compared for their potential probiotic abilities with seven Lactobacillus rhamnosus strains of human origin. The tested strains were investigated for some technological properties and in vitro functional characteristics for potential probiotic strains. Selection probiotic criteria included the ability of the strains to withstand conditions similar to the digestive tract, antimicrobial activity against a wide range of intestinal pathogens and sensitivity to antibiotics. The total acidity in milk was generally higher in intestinal strains in relation to plant strains. The ability of the tested strains to survive simulated gastric conditions showed a greater resistance of the human strains at a low pH 2.5 and the presence of pepsin, while in the presence of bile salts and pancreatin, some intestinal strains were more sensitive compared to plant strains. A wide spectrum of antimicrobial activities was observed in all tested strains. Most of the plant strains were resistant to aminoglycosides and vancomycin but sensitive to ampicillin and penicillin, while only some intestinal strains were resistant to these drugs. PB - University of Belgrade, University of Novi Sad T2 - Archives of Biological Sciences T1 - Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables EP - 1480 IS - 4 SP - 1473 VL - 64 UR - https://hdl.handle.net/21.15107/rcub_technorep_2066 ER -
@article{ author = "Petrović, Tanja and Dimitrijević, Suzana and Radulović, Zorica and Mirković, N. and Rajić, Jasmina and Obradović, D. and Nedović, Viktor", year = "2012", abstract = "In this study, twelve strains of Lactobacillus plantarum derived from spontaneously fermented vegetables (carrots and beetroot) and traditionally prepared sauerkraut were compared for their potential probiotic abilities with seven Lactobacillus rhamnosus strains of human origin. The tested strains were investigated for some technological properties and in vitro functional characteristics for potential probiotic strains. Selection probiotic criteria included the ability of the strains to withstand conditions similar to the digestive tract, antimicrobial activity against a wide range of intestinal pathogens and sensitivity to antibiotics. The total acidity in milk was generally higher in intestinal strains in relation to plant strains. The ability of the tested strains to survive simulated gastric conditions showed a greater resistance of the human strains at a low pH 2.5 and the presence of pepsin, while in the presence of bile salts and pancreatin, some intestinal strains were more sensitive compared to plant strains. A wide spectrum of antimicrobial activities was observed in all tested strains. Most of the plant strains were resistant to aminoglycosides and vancomycin but sensitive to ampicillin and penicillin, while only some intestinal strains were resistant to these drugs.", publisher = "University of Belgrade, University of Novi Sad", journal = "Archives of Biological Sciences", title = "Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables", pages = "1480-1473", number = "4", volume = "64", url = "https://hdl.handle.net/21.15107/rcub_technorep_2066" }
Petrović, T., Dimitrijević, S., Radulović, Z., Mirković, N., Rajić, J., Obradović, D.,& Nedović, V.. (2012). Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables. in Archives of Biological Sciences University of Belgrade, University of Novi Sad., 64(4), 1473-1480. https://hdl.handle.net/21.15107/rcub_technorep_2066
Petrović T, Dimitrijević S, Radulović Z, Mirković N, Rajić J, Obradović D, Nedović V. Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables. in Archives of Biological Sciences. 2012;64(4):1473-1480. https://hdl.handle.net/21.15107/rcub_technorep_2066 .
Petrović, Tanja, Dimitrijević, Suzana, Radulović, Zorica, Mirković, N., Rajić, Jasmina, Obradović, D., Nedović, Viktor, "Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables" in Archives of Biological Sciences, 64, no. 4 (2012):1473-1480, https://hdl.handle.net/21.15107/rcub_technorep_2066 .