Metabolic activities ofLactobacillus spp. strains isolated from kefir

✍ Scribed by Yüksekda??, Zehra Nur ;Beyath, Yavuz ;Aslım, Belma

• Book ID: 102213515
• Publisher: John Wiley and Sons
• Year: 2004
• Tongue: English
• Weight: 65 KB
• Volume: 48
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.200300414

✦ Synopsis

Abstract

A total of 21 strains of Lactobacillus species were isolated from Turkish kefir samples, in order to select the most suitable strains according to their metabolic activities including probiotic properties. As a result of the identification tests, 21 Lactobacillus isolates were identified as L. acidophilus (4%), L. helveticus (9%), L. brevis (9%), L. bulgaricus (14%), L. plantarum (14%), L. casei (19%) and L. lactis (28%). The amount of produced lactic acid, hydrogen peroxide, proteolytic activity, and acetaldehyde productions of Lactobacillus spp. were determined. Different amounts of lactic acid were produced by strains studies; however, lactic acid levels were 1.7–11.4 mg/mL. All strains produced hydrogen peroxide. L. bulgaricus Z14L strain showed no proteolytic activity, L. casei Z6L strain produced the maximum amount (0.16 mg/mL) of proteolytic activity. Acetaldehyde concentration produced in Lactobacillus strains ranged between 0.88–3.52 μg/mL.