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

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

Polish Journal of Natural Sciences

2009

tom 24

nr 4

254-262

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.

Ograniczanie wyników

1 Polish Journal of Natural Sciences

1 Klebukowska L.

1 Kornacki K.

1 Lukaszuk W.

1 Modzelewska-Kapitula M.

1 2009

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