Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables
2012
Преузимање 🢃
Аутори
Petrović, TanjaDimitrijević, Suzana
Radulović, Zorica
Mirković, N.
Rajić, Jasmina
Obradović, D.
Nedović, Viktor
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Fermented vegetables / intestine / Lactobacillus plantarum / Lactobacillus rhamnosus / probioticsИзвор:
Archives of Biological Sciences, 2012, 64, 4, 1473-1480Издавач:
- University of Belgrade, University of Novi Sad
Финансирање / пројекти:
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
Институција/група
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 .