Archives of Biological Sciences · 2010 · 90 citations · 20 references
AgricultureFood ScienceMicrobiologyBacteriologyDairy MicrobiologyFood MicrobiologyLactic Acid BacteriaProbioticsProbiotics In FoodsStarter CulturesStress ToleranceYogurt MicrobiologyAcid Tolerance ResponseBacterial Acid ToleranceBile Salt ToleranceBile ToleranceLactobacillus Delbrueckii Subsp. BulgaricusProbiotic Yogurt CulturesStarter Culture MicrobiologyStreptococcus Thermophilus
The aim of this study was to investigate a possible relation between EPS production and resistance to bile salts and tolerance to low pH. Eight strains which produced the highest and lowest amount of EPS (16- 211mg/l) were selected among 54 bacteria isolated from yogurt. Additionally, they were tested for resistance to bile salts (0.15, 0.3 %) and tolerance to low pH (2.0-3.0). After treatment with bile salts and acid, viable bacteria (log cfu ml-1) were determined by surface plating. The high EPS producing strains (B3, G12, W22) showed a significant (P<0.05) protective effect against low pH (pH 2.0). All Streptococcus thermophilus strains showed a higher tolerance to bile salts than the Lactobacillus delbrueckii subsp. bulgaricus strains. The high EPS-producing S. thermophilus (W22, T12) and L. bulgaricus (B3, G2) strains showed a significant (P<0.01) protective effect against bile salts (0.3 %).
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Colorimetric Method for Determination of Sugars and Related Substances
Michel Dubois, K. A. Gilles, J. K. Hamilton et al. · Analytical Chemistry · 1956 · 51.8K citations
Agriculture, Chemistry, Food Science +13