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dc.creatorPetrović, Tanja
dc.creatorDimitrijević, Suzana
dc.creatorRadulović, Zorica
dc.creatorMirković, N.
dc.creatorRajić, Jasmina
dc.creatorObradović, D.
dc.creatorNedović, Viktor
dc.date.accessioned2021-03-10T11:46:29Z
dc.date.available2021-03-10T11:46:29Z
dc.date.issued2012
dc.identifier.issn0354-4664
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/2066
dc.description.abstractIn 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.en
dc.publisherUniversity of Belgrade, University of Novi Sad
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceArchives of Biological Sciences
dc.subjectFermented vegetablesen
dc.subjectintestineen
dc.subjectLactobacillus plantarumen
dc.subjectLactobacillus rhamnosusen
dc.subjectprobioticsen
dc.titleComparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetablesen
dc.typearticle
dc.rights.licenseBY-NC-ND
dc.citation.epage1480
dc.citation.issue4
dc.citation.other64(4): 1473-1480
dc.citation.rankM23
dc.citation.spage1473
dc.citation.volume64
dc.identifier.rcubconv_894
dc.identifier.scopus2-s2.0-84867797167
dc.identifier.wos000312046200030
dc.type.versionpublishedVersion


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