کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8890156 1628502 2018 40 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Probiotic characteristics in Saccharomyces cerevisiae strains: Properties for application in food industries
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Probiotic characteristics in Saccharomyces cerevisiae strains: Properties for application in food industries
چکیده انگلیسی
They were screened for their ability to resist and grow when exposed to simulated in vitro digestion conditions. As a result, 44 strains showed good kinetic properties and were chosen through k-means and one-way ANOVA and used to assess other important probiotic characteristics. For the second step, a Principal Component Analysis was run with the results from auto-aggregation and hydrophobicity at 30 °C assays, antibiotic resistance and antimicrobial activity, and 10 yeasts were then selected in order to study their biofilm formation capability, auto-aggregation and hydrophobicity at 37 °C, viability and biofilm formation after simulated sequential salivary-gastric-intestinal digestion. The most relevant results were those that showed the biofilm formation and hydrophobicity behaviour, so they were used for characterized the most promising probiotic candidates. The final results showed that the strains 132, 139 and 146 were the best ones.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 97, November 2018, Pages 332-340
نویسندگان
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