摘要
The present research was focused on probiotic characterization of lactic acid bacteria from fermented foods and beverage of Ladakh. Twenty five lactic acid bacteria were examined in vitro for potential probiotic properties based on their low pH tolerance, bile-salt resistance, lysozyme tolerance, cholesterol removal, hydrophobicity, autoaggragation, production of antimicrobial substances, exopolysaccharide production, β-galactosidase activity and haemolytic activity. The outcome of these studied parameters was used as input data for a principal component analysis (PCA) to select the most promising isolate and ten most potential probiotic isolates were identified through 16S rDNA sequencing. On the basis of PCA, isolate 84 (Lactobacillus plantarum KJ722784) showed similar trend to Lactobacillus casei Shirota used as reference strain in terms of probiotic properties. Fermented milk sample inoculated with L. plantarum KJ722784 exhibited decrease in viable count during storage at 4 °C on day 28. However, the survival count is greater than 7 log CFU/ml which is higher than the requirement of 6 log CFU/ml to exhibit health benefit.
摘要译文
目前的研究集中于发酵食品和拉达克的饮料乳酸菌益生菌表征二十五乳酸菌在体外进行了检查潜在的益生菌性质基于其低pH耐受性，胆汁盐抗性，溶菌酶公差，胆固醇的去除，疏水性，autoaggragation，生产的抗菌物质，胞外多糖生产，尾半乳糖苷酶活和溶血活性ED参数被用作一个主成分分析（PCA）的输入数据来选择最有前途的分离和十个最具潜力的益生菌菌株是通过16S rDNA序列分析鉴定主成分分析的基础上，隔离84（植物乳杆菌KJ722784）显示出类似的趋势，以干酪乳杆菌代田在益生菌性质方面用作参考菌株与Lplantarum KJ722784接种发酵乳样品陈列在储存过程中活菌计数减少，在4掳C对28However日，存活计数大于7日志CFU / ml，这比6日志CFU的要求更高/ ml至表现出健康益处
Kunzes Angmo; Anila Kumari; Savitri; Tek Chand Bhalla. Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh[J]. LWT - Food Science and Technology, 2016,66: 428–435