INVESTIGADORES
VINDEROLA Celso Gabriel
artículos
Título:
Lactic acid starter and probiotic bacteria: a comparative in vitro study of probiotic characteristics and biological barriers resistance
Autor/es:
VINDEROLA C.G.; REINHEIMER, J.A.
Revista:
INTERNATIONAL DAIRY JOURNAL
Editorial:
ELSEVIER SCI LTD
Referencias:
Año: 2003 vol. 36 p. 895 - 904
ISSN:
0958-6946
Resumen:
Probiotic characteristics (deconjugation of bile salts, hydrophobicity and b-galactosidase activity) and the resistance to biological
barriers (gastric juice and bile salts) of 24 strains of lactic acid starter bacteria (Streptococcus thermophilus, Lactobacillus delbrueckiib-galactosidase activity) and the resistance to biological
barriers (gastric juice and bile salts) of 24 strains of lactic acid starter bacteria (Streptococcus thermophilus, Lactobacillus delbrueckiiStreptococcus thermophilus, Lactobacillus delbrueckii
subsp. bulgaricus and Lactococcus lactis) and 24 strains of probiotic bacteria (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus
rhamnosus and bifidobacteria) were compared. Among the probiotic bacteria tested, Lactobacillus acidophilus was the most
interesting species since it showed high values of resistance to gastric juice and bile, hydrophobicity and b-galactosidase and bile
salts deconjugation activities. Bifidobacterium bifidum strains showed the same behavior, although the values of the parameters
investigated were slightly lower than those obtained for Lactobacillus acidophilus. On the other hand, it was demonstrated thatbulgaricus and Lactococcus lactis) and 24 strains of probiotic bacteria (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus
rhamnosus and bifidobacteria) were compared. Among the probiotic bacteria tested, Lactobacillus acidophilus was the most
interesting species since it showed high values of resistance to gastric juice and bile, hydrophobicity and b-galactosidase and bile
salts deconjugation activities. Bifidobacterium bifidum strains showed the same behavior, although the values of the parameters
investigated were slightly lower than those obtained for Lactobacillus acidophilus. On the other hand, it was demonstrated thatand bifidobacteria) were compared. Among the probiotic bacteria tested, Lactobacillus acidophilus was the most
interesting species since it showed high values of resistance to gastric juice and bile, hydrophobicity and b-galactosidase and bile
salts deconjugation activities. Bifidobacterium bifidum strains showed the same behavior, although the values of the parameters
investigated were slightly lower than those obtained for Lactobacillus acidophilus. On the other hand, it was demonstrated thatb-galactosidase and bile
salts deconjugation activities. Bifidobacterium bifidum strains showed the same behavior, although the values of the parameters
investigated were slightly lower than those obtained for Lactobacillus acidophilus. On the other hand, it was demonstrated thatBifidobacterium bifidum strains showed the same behavior, although the values of the parameters
investigated were slightly lower than those obtained for Lactobacillus acidophilus. On the other hand, it was demonstrated thatLactobacillus acidophilus. On the other hand, it was demonstrated that
Lactobacillus delbrueckii subsp. bulgaricus was the lactic acid starter species with the best probiotic characteristics among the starter
species assessed. It was resistant to gastric juice and bile, and showed high values for b-galactosidase activity. On the other hand,
lactic acid starter bacteria showed hydrophobicity values similar to or higher than those obtained for the strains of the Lactobacillus
casei . According to the results found, the total probiotic value of a fermented dairy product should take into account not only the
intestinal probiotic cultures used in the formulation but also the probiotic contribution of the lactic acid starter microflora.subsp. bulgaricus was the lactic acid starter species with the best probiotic characteristics among the starter
species assessed. It was resistant to gastric juice and bile, and showed high values for b-galactosidase activity. On the other hand,
lactic acid starter bacteria showed hydrophobicity values similar to or higher than those obtained for the strains of the Lactobacillus
casei . According to the results found, the total probiotic value of a fermented dairy product should take into account not only the
intestinal probiotic cultures used in the formulation but also the probiotic contribution of the lactic acid starter microflora.b-galactosidase activity. On the other hand,
lactic acid starter bacteria showed hydrophobicity values similar to or higher than those obtained for the strains of the Lactobacillus
casei . According to the results found, the total probiotic value of a fermented dairy product should take into account not only the
intestinal probiotic cultures used in the formulation but also the probiotic contribution of the lactic acid starter microflora.Lactobacillus
casei . According to the results found, the total probiotic value of a fermented dairy product should take into account not only the
intestinal probiotic cultures used in the formulation but also the probiotic contribution of the lactic acid starter microflora.. According to the results found, the total probiotic value of a fermented dairy product should take into account not only the
intestinal probiotic cultures used in the formulation but also the probiotic contribution of the lactic acid starter microflora.