کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6128720 | 1592835 | 2014 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Probiotic properties of Pediococcus strains isolated from jeotgals, salted and fermented Korean sea-food
ترجمه فارسی عنوان
خواص پروبیوتیکی سوسپانهای پدیوکوک جدا شده از جوتگالس، غذاهای دریایی کوی دریایی شور و تخمیر شده
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
ایمنی شناسی و میکروب شناسی
میکروب شناسی
چکیده انگلیسی
Three Pediococcus pentosaceus strains were isolated from jeotgals, salted and fermented Korean sea-foods, and their probiotic potentials were examined. After 2 h exposure to pH 3.0, P. pentosaceus F66 survived with the survival ratio of 32.6% followed by P. pentosaceus D56 (17.2%) and P. pentosaceus A24 (7.5%). P. pentosaceus F66 also survived better (26.6%) than P. pentosaceus A24 (13.7%) and P. pentosaceus D56 (5.8%) after 2 h exposure to 0.3% bile salts. Three strains grew slowly on MRS broth with 15% NaCl (w/v), reaching the OD600 values of 0.4-0.8 in 36 h. They adhered to Caco-2 cells (10.9-13.9 CFU/cell) with similar degree of adherence of a positive control, Lactobacillus rhamnosus GG (12.8 ± 0.5 CFU/cell). Three strains possess some desirable enzyme activities such as β-galactosidase, α-glucosidase, β-glucosidase, and N-acetyl-β-glucosidase. From these results, P. pentosaceus F66 seems qualified as a probiotic and can be utilized for fermented foods including jeotgals.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Anaerobe - Volume 28, August 2014, Pages 199-206
Journal: Anaerobe - Volume 28, August 2014, Pages 199-206
نویسندگان
Kang Wook Lee, Ji Yeong Park, Hyun Deok Sa, Ji Hee Jeong, Dong Eun Jin, Ho Jin Heo, Jeong Hwan Kim,