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Investigation of probiotic potential of Leuconostoc sp. and Lactobacillus sp. natural isolates from non-commercial milk and water kefir

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Authors
Davidović, Slađana
Miljković, Miona
Rajilić-Stojanović, Mirjana
Antonović, Dušan
Dimitrijević-Branković, Suzana
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Abstract
Non-commercial milk and water kefir grains (from a household in Belgrade, Serbia) were used for isolation of lactic acid bacteria on TSA, MRS and M17 agar. Preliminary identification has been performed according to morphological traits (Gram staining, cells shape and colony characteristics on agar plate). Isolates suspected to lactic acid bacteria were tested for selected physiological and biochemical characteristics. Investigations of potential probiotic properties included antimicrobial activity against three different pathogens, sensitivity to simulated gastrointestinal tract conditions and autoaggregation ability. In total, ten cultures were selected for further analysis, five from each milk and water kefir grains. The morphological and physiological profiles showed that isolated strains belong to genera Lactobacillus and Leuconostoc. There were some differences in their sugar fermentation pattern as well as in their antimicrobial activities, with milk kefir cultures being more pot...ent pathogen inhibitors. In simulated gastrointestinal tract conditions all strains showed high sensitivity towards bile acids, while their growth in low pH and pepsin was good. Two cultures only (one from water kefir grains and one from milk kefir grains) showed good autoaggregation ability. Overall, most isolates exposed good probiotic potential. There are no significant differences between lactic acid bacteria isolated from milk and water kefir grains.

Keywords:
Lactic acid bacteria / Milk and water kefir / Probiotic
Source:
CEFood 2012 - Proceedings of 6th Central European Congress on Food, 2012, 1064-1069
Publisher:
  • 6th Central European Congress on Food, CEFood 2012

ISBN: 978-867994027-8

PubMed:

Scopus: 2-s2.0-84961350362
[ Google Scholar ]
Handle
https://hdl.handle.net/21.15107/rcub_technorep_1987
URI
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1987
Collections
  • Radovi istraživača / Researchers’ publications (TMF)
Institution/Community
Tehnološko-metalurški fakultet
TY  - CONF
AU  - Davidović, Slađana
AU  - Miljković, Miona
AU  - Rajilić-Stojanović, Mirjana
AU  - Antonović, Dušan
AU  - Dimitrijević-Branković, Suzana
PY  - 2012
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1987
AB  - Non-commercial milk and water kefir grains (from a household in Belgrade, Serbia) were used for isolation of lactic acid bacteria on TSA, MRS and M17 agar. Preliminary identification has been performed according to morphological traits (Gram staining, cells shape and colony characteristics on agar plate). Isolates suspected to lactic acid bacteria were tested for selected physiological and biochemical characteristics. Investigations of potential probiotic properties included antimicrobial activity against three different pathogens, sensitivity to simulated gastrointestinal tract conditions and autoaggregation ability. In total, ten cultures were selected for further analysis, five from each milk and water kefir grains. The morphological and physiological profiles showed that isolated strains belong to genera Lactobacillus and Leuconostoc. There were some differences in their sugar fermentation pattern as well as in their antimicrobial activities, with milk kefir cultures being more potent pathogen inhibitors. In simulated gastrointestinal tract conditions all strains showed high sensitivity towards bile acids, while their growth in low pH and pepsin was good. Two cultures only (one from water kefir grains and one from milk kefir grains) showed good autoaggregation ability. Overall, most isolates exposed good probiotic potential. There are no significant differences between lactic acid bacteria isolated from milk and water kefir grains.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Investigation of probiotic potential of Leuconostoc sp. and Lactobacillus sp. natural isolates from non-commercial milk and water kefir
EP  - 1069
SP  - 1064
UR  - https://hdl.handle.net/21.15107/rcub_technorep_1987
ER  - 
@conference{
author = "Davidović, Slađana and Miljković, Miona and Rajilić-Stojanović, Mirjana and Antonović, Dušan and Dimitrijević-Branković, Suzana",
year = "2012",
abstract = "Non-commercial milk and water kefir grains (from a household in Belgrade, Serbia) were used for isolation of lactic acid bacteria on TSA, MRS and M17 agar. Preliminary identification has been performed according to morphological traits (Gram staining, cells shape and colony characteristics on agar plate). Isolates suspected to lactic acid bacteria were tested for selected physiological and biochemical characteristics. Investigations of potential probiotic properties included antimicrobial activity against three different pathogens, sensitivity to simulated gastrointestinal tract conditions and autoaggregation ability. In total, ten cultures were selected for further analysis, five from each milk and water kefir grains. The morphological and physiological profiles showed that isolated strains belong to genera Lactobacillus and Leuconostoc. There were some differences in their sugar fermentation pattern as well as in their antimicrobial activities, with milk kefir cultures being more potent pathogen inhibitors. In simulated gastrointestinal tract conditions all strains showed high sensitivity towards bile acids, while their growth in low pH and pepsin was good. Two cultures only (one from water kefir grains and one from milk kefir grains) showed good autoaggregation ability. Overall, most isolates exposed good probiotic potential. There are no significant differences between lactic acid bacteria isolated from milk and water kefir grains.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Investigation of probiotic potential of Leuconostoc sp. and Lactobacillus sp. natural isolates from non-commercial milk and water kefir",
pages = "1069-1064",
url = "https://hdl.handle.net/21.15107/rcub_technorep_1987"
}
Davidović, S., Miljković, M., Rajilić-Stojanović, M., Antonović, D.,& Dimitrijević-Branković, S.. (2012). Investigation of probiotic potential of Leuconostoc sp. and Lactobacillus sp. natural isolates from non-commercial milk and water kefir. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1064-1069.
https://hdl.handle.net/21.15107/rcub_technorep_1987
Davidović S, Miljković M, Rajilić-Stojanović M, Antonović D, Dimitrijević-Branković S. Investigation of probiotic potential of Leuconostoc sp. and Lactobacillus sp. natural isolates from non-commercial milk and water kefir. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1064-1069.
https://hdl.handle.net/21.15107/rcub_technorep_1987 .
Davidović, Slađana, Miljković, Miona, Rajilić-Stojanović, Mirjana, Antonović, Dušan, Dimitrijević-Branković, Suzana, "Investigation of probiotic potential of Leuconostoc sp. and Lactobacillus sp. natural isolates from non-commercial milk and water kefir" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1064-1069,
https://hdl.handle.net/21.15107/rcub_technorep_1987 .

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