Probiotic characterization of potential hydrolases producing Lactococcus lactis subsp. lactis isolated from pickled yam.
Int J Food Sci Nutr
; 65(1): 53-61, 2014 Feb.
Article
en En
| MEDLINE
| ID: mdl-24020495
ABSTRACT
The aim of this study was to characterize potential probiotic strain co-producing α-amylase and ß-galactosidase. Sixty-three strains, isolated from pickle samples were screened for their hydrolase producing capacity by utilizing different starches as carbon source. One out of 63 strains, isolated from traditionally fermented pickled yam showing maximum hydrolase activity (α-amylase (36.9 U/ml) and ß-galactosidase (42.6 U/ml)) within a period of 48 hours was identified as Lactococcus lactis subsp. lactis. Further, it was assessed for the probiotic characteristics under gastrointestinal conditions like acidic, alkaline, proteolytic enzymes, bile stress and found to exhibit tolerance to these stresses. The therapeutic potential of the isolate is implicated because of its antagonistic effect against enteric foodborne pathogens (Salmonella typhimurium, Escherichia coli 0157H7, Staphylococcus aureus, Yersinia enterocolitica and Aeromonas hydrophila). The results of this study entail a potential applicability of the isolate in developing future probiotic foods besides the production of industrially significant hydrolases.
Texto completo:
1
Bases de datos:
MEDLINE
Asunto principal:
Beta-Galactosidasa
/
Lactococcus lactis
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Probióticos
/
Dioscorea
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Tubérculos de la Planta
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Alfa-Amilasas
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Alimentos en Conserva
Tipo de estudio:
Prognostic_studies
País/Región como asunto:
Asia
Idioma:
En
Revista:
Int J Food Sci Nutr
Asunto de la revista:
CIENCIAS DA NUTRICAO
Año:
2014
Tipo del documento:
Article
País de afiliación:
India