Selection of potential probiotic Lactobacillus strains of human origin for use in dairy industry
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F15%3A%23TA65" target="_blank" >RIV/26722861:_____/15:#TA65 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41210/15:67945 RIV/00216224:14740/15:00080488 RIV/00216305:26310/15:PU114756 RIV/61388971:_____/15:00464044
Result on the web
<a href="http://link.springer.com/article/10.1007%2Fs00217-015-2511-1" target="_blank" >http://link.springer.com/article/10.1007%2Fs00217-015-2511-1</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00217-015-2511-1" target="_blank" >10.1007/s00217-015-2511-1</a>
Alternative languages
Result language
angličtina
Original language name
Selection of potential probiotic Lactobacillus strains of human origin for use in dairy industry
Original language description
In the present study, phenotypic and genotypic methods and MALDI-TOF mass spectrometry were applied for the species identification of 29 out of 30 strains of the genus Lactobacillus isolated from faecal samples of 30 breastfed infants. All strains were tested for growth in milk and/or reconstituted skimmed milk supplemented with 0.5 % yeast extract, production of lactic acid, bile salts and low pH tolerance, and for production of β-glucuronidase. PCR screenings of tyrosine-decarboxylase and histidine-decarboxylase genes were also carried out. Survival of Lactobacillus cells at low pH and their bile tolerance were strain specific. Finally, seven strains of probiotic species were selected for possible use in the dairy industry and for further tests concerning their probiotic characteristics.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EE - Microbiology, virology
OECD FORD branch
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Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
European Food Research and Technology
ISSN
1438-2377
e-ISSN
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Volume of the periodical
241
Issue of the periodical within the volume
6
Country of publishing house
DE - GERMANY
Number of pages
9
Pages from-to
861-869
UT code for WoS article
000361828100014
EID of the result in the Scopus database
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