Use of Lactobacillus helveticus BGRA43 for Manufacturing Fermented Milk Products
Samo za registrovane korisnike
2013
Autori
Strahinić, IvanaLukić, Jovanka
Terzić-Vidojević, Amarela
Lozo, Jelena
Kojić, Milan
Topisirović, Ljubiša
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Lactobacillus helveticus BGRA43 isolated from human intestines shows antimicrobial activity against foodborne pathogens and during fermentation in milk releases peptides with demonstrated anti-inflammatory properties. In this study, it was found that strain BGRA43 exhibits antimicrobial activity against human pathogens Yersinia enterocolitica, Shigella sonnei, S. flexneri and Streptococcus pneumoniae. Strain BGRA43 was able to survive in simulated gastric juice containing milk and retained cell number stability during the incubation in simulated intestinal conditions. In addition, LC/MS/MS analysis showed the ability of BGRA43 to hydrolyze beta-lactoglobulin. Abundant growth of strain BGRA43 occurred in the presence of prebiotics inulin or concentrated oat bran beta-glucan (Nutrim (R)), even when used as the sole carbon. source. Similarly, strain BGRA43 grew satisfactorily in pure cow's or goat's milk as well as in the milk containing inulin or Nutrim (R). Using the probiotic strain BG...RA43 as a single starter strain, fermented milk products obtained from cow's or goat's milk with or without inulin or Nutrim (R) contained about 10(7) CFU/mL. The products were homogeneous and viscous and the best sensory scores were observed for fermented milk beverage made from reconstituted skimmed milk, whole cow's milk and whole goat's milk supplemented with 1 % inulin.
Ključne reči:
probiotics / prebiotics / milk fermentation / Lactobacillus helveticusIzvor:
Food Technology and Biotechnology, 2013, 51, 2, 257-265Izdavač:
- University of Zagreb
Finansiranje / projekti:
- Izučavanje gena i molekularnih mehanizama u osnovi probiotičke aktivnosti bakterija mlečne kiseline izolovanih sa područja zapadnog Balkana (RS-MESTD-Basic Research (BR or ON)-173019)
URI
https://imagine.imgge.bg.ac.rs/handle/123456789/669http://intor.torlakinstitut.com/handle/123456789/835
Institucija/grupa
TorlakTY - JOUR AU - Strahinić, Ivana AU - Lukić, Jovanka AU - Terzić-Vidojević, Amarela AU - Lozo, Jelena AU - Kojić, Milan AU - Topisirović, Ljubiša PY - 2013 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/669 UR - http://intor.torlakinstitut.com/handle/123456789/835 AB - Lactobacillus helveticus BGRA43 isolated from human intestines shows antimicrobial activity against foodborne pathogens and during fermentation in milk releases peptides with demonstrated anti-inflammatory properties. In this study, it was found that strain BGRA43 exhibits antimicrobial activity against human pathogens Yersinia enterocolitica, Shigella sonnei, S. flexneri and Streptococcus pneumoniae. Strain BGRA43 was able to survive in simulated gastric juice containing milk and retained cell number stability during the incubation in simulated intestinal conditions. In addition, LC/MS/MS analysis showed the ability of BGRA43 to hydrolyze beta-lactoglobulin. Abundant growth of strain BGRA43 occurred in the presence of prebiotics inulin or concentrated oat bran beta-glucan (Nutrim (R)), even when used as the sole carbon. source. Similarly, strain BGRA43 grew satisfactorily in pure cow's or goat's milk as well as in the milk containing inulin or Nutrim (R). Using the probiotic strain BGRA43 as a single starter strain, fermented milk products obtained from cow's or goat's milk with or without inulin or Nutrim (R) contained about 10(7) CFU/mL. The products were homogeneous and viscous and the best sensory scores were observed for fermented milk beverage made from reconstituted skimmed milk, whole cow's milk and whole goat's milk supplemented with 1 % inulin. PB - University of Zagreb T2 - Food Technology and Biotechnology T1 - Use of Lactobacillus helveticus BGRA43 for Manufacturing Fermented Milk Products EP - 265 IS - 2 SP - 257 VL - 51 UR - https://hdl.handle.net/21.15107/rcub_intor_835 ER -
@article{ author = "Strahinić, Ivana and Lukić, Jovanka and Terzić-Vidojević, Amarela and Lozo, Jelena and Kojić, Milan and Topisirović, Ljubiša", year = "2013", abstract = "Lactobacillus helveticus BGRA43 isolated from human intestines shows antimicrobial activity against foodborne pathogens and during fermentation in milk releases peptides with demonstrated anti-inflammatory properties. In this study, it was found that strain BGRA43 exhibits antimicrobial activity against human pathogens Yersinia enterocolitica, Shigella sonnei, S. flexneri and Streptococcus pneumoniae. Strain BGRA43 was able to survive in simulated gastric juice containing milk and retained cell number stability during the incubation in simulated intestinal conditions. In addition, LC/MS/MS analysis showed the ability of BGRA43 to hydrolyze beta-lactoglobulin. Abundant growth of strain BGRA43 occurred in the presence of prebiotics inulin or concentrated oat bran beta-glucan (Nutrim (R)), even when used as the sole carbon. source. Similarly, strain BGRA43 grew satisfactorily in pure cow's or goat's milk as well as in the milk containing inulin or Nutrim (R). Using the probiotic strain BGRA43 as a single starter strain, fermented milk products obtained from cow's or goat's milk with or without inulin or Nutrim (R) contained about 10(7) CFU/mL. The products were homogeneous and viscous and the best sensory scores were observed for fermented milk beverage made from reconstituted skimmed milk, whole cow's milk and whole goat's milk supplemented with 1 % inulin.", publisher = "University of Zagreb", journal = "Food Technology and Biotechnology", title = "Use of Lactobacillus helveticus BGRA43 for Manufacturing Fermented Milk Products", pages = "265-257", number = "2", volume = "51", url = "https://hdl.handle.net/21.15107/rcub_intor_835" }
Strahinić, I., Lukić, J., Terzić-Vidojević, A., Lozo, J., Kojić, M.,& Topisirović, L.. (2013). Use of Lactobacillus helveticus BGRA43 for Manufacturing Fermented Milk Products. in Food Technology and Biotechnology University of Zagreb., 51(2), 257-265. https://hdl.handle.net/21.15107/rcub_intor_835
Strahinić I, Lukić J, Terzić-Vidojević A, Lozo J, Kojić M, Topisirović L. Use of Lactobacillus helveticus BGRA43 for Manufacturing Fermented Milk Products. in Food Technology and Biotechnology. 2013;51(2):257-265. https://hdl.handle.net/21.15107/rcub_intor_835 .
Strahinić, Ivana, Lukić, Jovanka, Terzić-Vidojević, Amarela, Lozo, Jelena, Kojić, Milan, Topisirović, Ljubiša, "Use of Lactobacillus helveticus BGRA43 for Manufacturing Fermented Milk Products" in Food Technology and Biotechnology, 51, no. 2 (2013):257-265, https://hdl.handle.net/21.15107/rcub_intor_835 .