Title of article :
Characterization of Lactobacillus plantarum as a Potential Probiotic In vitro and Use of a Dairy Product (Yogurt) as Food Carrier
Author/Authors :
Isa ، Jawad Kadhim - University of Tehran , Razavi ، Hadi - University of Tehran
Pages :
8
From page :
11
To page :
18
Abstract :
Background and Objective: The current study was undertaken to check in vitro different characteristics of Lactobacillus plantarum as potential probiotic. These characteristics include viability of probiotic and pH during cold storage, tolerance to acid and bile, and antibiotic resistance. Material and Methods: Samples of yogurt were stored at 4oC and analyzed in time 0, 1, 3, 7, 10 and 14 days of storage. In these periods, probiotic and starter cultures were enumerated and the pH parameter was analyzed. Results and Conclusion: A gradual decline in pH was noticed throughout the storage. Counting of starter cultures decreased by 0.42 log cycle, and the probiotic s viability decreased by 0.68 log cycle at the end of storage, whereas the probiotic s viability in the samples subjected to re-pasteurization decreased by 0.30, 0.22 log cycles in the selective and reference media, respectively. The average viable cell counts of Lactobacillus plantarum decreased by 0.76, and 0.28 log cycles after incubation period (3 h) at 37ºC in the simulated gastric juice (pH 2.0 and 3.0), respectively. Generally, probiotic can maintain its viability by 76.672% in (1.0% w v^ -1) bile. Lactobacillus plantarum was resistant to gentamicin, streptomycin, and vancomycin but susceptible to chloramphenicol, and tetracycline. Depended on these characteristics, Lactobacillus plantarum showed probiotic potential.Conflict of interest: The authors declare no conflict of interest
Keywords :
Cold storage , Lactobacillus plantarum , Probiotic , Viability , yogurt
Journal title :
Applied Food Biotechnology
Serial Year :
2017
Journal title :
Applied Food Biotechnology
Record number :
2452355
Link To Document :
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