In vitro fermentability of prebiotic oligosaccharides by lactobacilli

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F11%3A53438" target="_blank" >RIV/60460709:41210/11:53438 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/26722861:_____/11:ZJOLIG11

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

In vitro fermentability of prebiotic oligosaccharides by lactobacilli

Popis výsledku v původním jazyce

Twelve strains of lactobacilli were tested for their growth and their ability to utilize different prebiotics (both pure substances and comercially available prebiotics) as a sole carbon source. All strains showed considerable growth on all prebiotics tested. Inulin was the best carbohydrate source for lactobacilli, followed by lactulose and raffinose. Massive increase of viable cells on commercial prebiotic mixtures (Vivinal, Oligomate 55 and Orafti P95) was observed, too. Lysozyme susceptibility was assayed in 13 strains of lactobacilli. Eight out of 13 strains were completely resistant to concentration of lysozyme 400 ?g/mL, in the rest of strains a slight delay of the exponential phase of growth curves was observed. Lactobacilli tolerated lysozymewell and were able to utilize all prebiotics.

Název v anglickém jazyce

In vitro fermentability of prebiotic oligosaccharides by lactobacilli

Popis výsledku anglicky

Twelve strains of lactobacilli were tested for their growth and their ability to utilize different prebiotics (both pure substances and comercially available prebiotics) as a sole carbon source. All strains showed considerable growth on all prebiotics tested. Inulin was the best carbohydrate source for lactobacilli, followed by lactulose and raffinose. Massive increase of viable cells on commercial prebiotic mixtures (Vivinal, Oligomate 55 and Orafti P95) was observed, too. Lysozyme susceptibility was assayed in 13 strains of lactobacilli. Eight out of 13 strains were completely resistant to concentration of lysozyme 400 ?g/mL, in the rest of strains a slight delay of the exponential phase of growth curves was observed. Lactobacilli tolerated lysozymewell and were able to utilize all prebiotics.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

<a href="/cs/project/QI91B274" target="_blank" >QI91B274: Výzkum a vývoj mléčných synbiotických fermentovaných výrobků.</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

29

Číslo periodika v rámci svazku

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Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

49-54

Kód UT WoS článku

000299721700008

EID výsledku v databázi Scopus

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