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 cheese
TY - 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. 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 .
