Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability

2010
Autori
Radulović, ZoricaPetrović, Tanja
Nedović, Viktor

Dimitrijević, Suzana

Mirković, Nemanja
Petrusić, Milica
Paunović, Dušanka
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of unexplored potential in biotechnology. In this study four autochthonous lactobacilli strains, isolated from traditional white brined cheeses and identified as Lactobacillus paracasei (08, 564, 05 and 02), were investigated on potential probiotic ability. The investigation comprised sensitivity to simulated gastrointestinal tract conditions, antimicrobial activity against wide range of pathogens, antibiotic resistance as well as autoaggregation ability. Lactobacillus rhamnosus GG was used as referent strain. Three tested strains grew well in simulated gastrointestinal conditions, but their sensitivity was greater on bile acids and pancreatin compared with pepsin low pH 2.5. The examined strains had different sensitivity to antibiotics, but three strains showed very good antimicrobial activity to pathogens. All strains demonstrated very good autoaggregation ability. For three of four examined st...rains of Lb. paracasei probiotic potential was similar with referent strain Lb. rhamnosus GG, determined in vitro.
Ključne reči:
Lactobacillus paracasei / probiotic ability / white brined cheeseIzvor:
Mljekarstvo, 2010, 60, 2, 86-93Izdavač:
- Croatian Dairy Union
Institucija/grupa
Tehnološko-metalurški fakultetTY - JOUR AU - Radulović, Zorica AU - Petrović, Tanja AU - Nedović, Viktor AU - Dimitrijević, Suzana AU - Mirković, Nemanja AU - Petrusić, Milica AU - Paunović, Dušanka PY - 2010 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1546 AB - Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of unexplored potential in biotechnology. In this study four autochthonous lactobacilli strains, isolated from traditional white brined cheeses and identified as Lactobacillus paracasei (08, 564, 05 and 02), were investigated on potential probiotic ability. The investigation comprised sensitivity to simulated gastrointestinal tract conditions, antimicrobial activity against wide range of pathogens, antibiotic resistance as well as autoaggregation ability. Lactobacillus rhamnosus GG was used as referent strain. Three tested strains grew well in simulated gastrointestinal conditions, but their sensitivity was greater on bile acids and pancreatin compared with pepsin low pH 2.5. The examined strains had different sensitivity to antibiotics, but three strains showed very good antimicrobial activity to pathogens. All strains demonstrated very good autoaggregation ability. For three of four examined strains of Lb. paracasei probiotic potential was similar with referent strain Lb. rhamnosus GG, determined in vitro. PB - Croatian Dairy Union T2 - Mljekarstvo T1 - Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability EP - 93 IS - 2 SP - 86 VL - 60 UR - https://hdl.handle.net/21.15107/rcub_technorep_1546 ER -
@article{ author = "Radulović, Zorica and Petrović, Tanja and Nedović, Viktor and Dimitrijević, Suzana and Mirković, Nemanja and Petrusić, Milica and Paunović, Dušanka", year = "2010", abstract = "Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of unexplored potential in biotechnology. In this study four autochthonous lactobacilli strains, isolated from traditional white brined cheeses and identified as Lactobacillus paracasei (08, 564, 05 and 02), were investigated on potential probiotic ability. The investigation comprised sensitivity to simulated gastrointestinal tract conditions, antimicrobial activity against wide range of pathogens, antibiotic resistance as well as autoaggregation ability. Lactobacillus rhamnosus GG was used as referent strain. Three tested strains grew well in simulated gastrointestinal conditions, but their sensitivity was greater on bile acids and pancreatin compared with pepsin low pH 2.5. The examined strains had different sensitivity to antibiotics, but three strains showed very good antimicrobial activity to pathogens. All strains demonstrated very good autoaggregation ability. For three of four examined strains of Lb. paracasei probiotic potential was similar with referent strain Lb. rhamnosus GG, determined in vitro.", publisher = "Croatian Dairy Union", journal = "Mljekarstvo", title = "Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability", pages = "93-86", number = "2", volume = "60", url = "https://hdl.handle.net/21.15107/rcub_technorep_1546" }
Radulović, Z., Petrović, T., Nedović, V., Dimitrijević, S., Mirković, N., Petrusić, M.,& Paunović, D.. (2010). Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability. in Mljekarstvo Croatian Dairy Union., 60(2), 86-93. https://hdl.handle.net/21.15107/rcub_technorep_1546
Radulović Z, Petrović T, Nedović V, Dimitrijević S, Mirković N, Petrusić M, Paunović D. Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability. in Mljekarstvo. 2010;60(2):86-93. https://hdl.handle.net/21.15107/rcub_technorep_1546 .
Radulović, Zorica, Petrović, Tanja, Nedović, Viktor, Dimitrijević, Suzana, Mirković, Nemanja, Petrusić, Milica, Paunović, Dušanka, "Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability" in Mljekarstvo, 60, no. 2 (2010):86-93, https://hdl.handle.net/21.15107/rcub_technorep_1546 .