The evaluation of usefulness of potentially probiotic Lactobacillus strains as components of industrial starter cultures

• Autorzy: Modzelewska-Kapitula M , Klebukowska L. , Kornacki K. , Lukaszuk W.

Warianty tytułu

PL

Ocena przydatnosci potencjalnie probiotycznych paleczek z rodzaju Lactobacillus jako skladnikow szczepionek przemyslowych

• Języki publikacji: EN

Abstrakty

EN

The aim of the study was to investigate the possible use of nine Lactobacillus strains, previously isolated from infants faeces, as components of industrial starter cultures for yoghurt, soft white cheese and hard cheese production. There were no strong antagonistic interactions between isolates and commercial probiotics and yoghurt strains. None of isolates was able to grow at 3℃, seven grew at 7℃, all of them at 12℃ and 37℃ and only three at 45℃. In the culture media containing 10.4% NaCl at pH 6.5 growth of four isolates was detected at 12℃, whereas six strains grew at 37℃. Tested isolates did not hydrolyze casein and arginine and did not produce H₂S. Inulins (HD, IQ, TEX, HPX) and maltodextrins (low and medium dextrose equivalent) added to the culture media stimulated the growth of isolates. The properties of all isolates enable their application in soft white and hard cheeses and strains 4a, 4b and 14 in yoghurts.

PL

Celem pracy było określenie możliwości zastosowania dziewięciu szczepów z rodzaju Lactobacillus, wyizolowanych z kału niemowląt, jako komponentów szczepionek przemysłowych do produkcji jogurtów, serów twarogowych i dojrzewających. Nie odnotowano silnych antagonistycznych interakcji między izolatami, komercyjnymi szczepami probiotycznymi i jogurtowymi. Żaden spośród badanych izolatów nie wykazał zdolności do wzrostu w temperaturze 3℃, siedem było zdolnych do wzrostu w 7℃, wszystkie rosły w 12℃ i 37℃, a tylko trzy – w 45℃. W podłożach zawierających 10.4% NaCl i o pH 6,5 odnotowano wzrost czterech szczepów w temperaturze 12℃ i sześciu w 37℃. Badane izolaty nie wykazały zdolności do rozkładu kazeiny i argininy oraz produkcji H₂S. Inuliny (HD, IQ, TEX, HPX) i maltodekstryny (nisko- i średnioscukrzona) dodane do podłoży stymulowały wzrost izolatów. Właściwości wszystkich izolatów umożliwiają ich zastosowanie w serach twarogowych i dojrzewających, a szczepów 4a, 4b i 14 w jogurtach.

Słowa kluczowe

PL

industrial starter culture; probiotic; Lactobacillus; usefulness; prebiotic; starter culture

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2009
• Tom: 24
• Numer: 4
• Opis fizyczny: p.254-262,ref.

Twórcy

autor

Modzelewska-Kapitula M

• University of Warmia and Mazury in Olsztyn, pl.Cieszynski 1, 10-718 Olsztyn, Poland

autor

Klebukowska L.

autor

Kornacki K.

autor

Lukaszuk W.

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