In Vitro Characterization of Probiotic Properties of Lactic Acid Bacteria from Bulgarian Rye Sourdoughs

Abstract : Lactic acid bacteria play a key role in human health. These friendly bacteria as a part of the microflora of the gastrointestinal tract (GIT) have a beneficial influence on microbial balance. The probiotic cultures stimulate the growth of beneficial microorganisms, crowd out potentially harmful bacteria and reinforce the body's natural defense mechanisms. Recent data improve the positive effects of probiotics and stimulate research for discovering of new lactic acid bacteria strains with probiotic properties. In present work the probiotic potential of 23 strains lactic acid bacteria, isolated from Bulgarian rye sourdoughs from different geographical regions was studied in vitro. Their affiliation to the genus Lactobacillus and Pediococcus was determined by classical phenotyping methods. Screening of the strains at selecting factors high acidity and different concentrations of bile salts was first accomplished. In addition, susceptibility to antibiotics, production of hydrogen peroxide and spectrum of antimicrobial activity were determined. After primary selection, 8 strains were chosen and they were tested in a model system for in vitro simulation of the conditions into the human GIT. As a result, two strains with high probiotic potential were found.
Document type :
Journal articles
Complete list of metadatas

Cited literature [15 references]  Display  Hide  Download

https://hal-riip.archives-ouvertes.fr/pasteur-00748928
Contributor : Petar Grozdanov <>
Submitted on : Tuesday, November 6, 2012 - 12:13:45 PM
Last modification on : Friday, October 11, 2019 - 2:37:25 PM
Long-term archiving on : Saturday, December 17, 2016 - 7:55:36 AM

File

 Restricted access
To satisfy the distribution rights of the publisher, the document is embargoed until : jamais

Please log in to resquest access to the document

Identifiers

Collections

Citation

G. Dobreva-Yosifova, L. Yocheva, A. Mehmed, S. Danova, S. Antonova-Nikolova. In Vitro Characterization of Probiotic Properties of Lactic Acid Bacteria from Bulgarian Rye Sourdoughs. Biotechnology and Biotechnological Equipment, Taylor & Francis, 2009, XI ANNIVERSARY SCIENTIFIC CONFERENCE, 23 (supp. 1), pp.801-805. ⟨10.1080/13102818.2009.10818544⟩. ⟨pasteur-00748928⟩

Share

Metrics

Record views

224