characterization of lactobacillus plantarum as a potential probiotic in vitro and use of a dairy product (yogurt) as food carrier

نویسندگان

jawad kadhim isa department of food science, engineering and technology, faculty of agricultural engineering and technology, university of tehran, karaj, iran.

seyed hadi razavi center of excellence for application of modern technologies for producing functional foods and drinks and bioprocess engineering laboratory (bpel), department of food science, engineering and technology, faculty of agricultural engineering and technology, university of tehran, karaj, iran.

چکیده

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 4°c 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.

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عنوان ژورنال:
applied food biotechnology

جلد ۴، شماره ۱، صفحات ۱۱-۱۸

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