Please use this identifier to cite or link to this item:
Title: Autochthonous lactic acid bacteria—presentation of potential probiotics application
Authors: Grujović, Mirjana
Mladenovic, Katarina
Nikodijević, Danijela
Čomić, Ljiljana
Issue Date: 2019
Abstract: © 2019, Springer Nature B.V. Objective: The objective of this study was to evaluate the probiotic potential as well as the ability of adhesion and aggregation of natural and autochthonous lactic acid bacteria, isolated from traditionally made cheese. Results: Lactic acid bacteria from natural food sources can be promising probiotic candidates and they can be used in natural food preservation or like starter cultures. Tested autochthonous isolates showed tolerance to the simulated gastrointestinal condition as well as the sensitivity to clinically relevant antibiotics, especially to ampicillin (MIC at 0.195 μg mL−1 for lactobacilli and from 0.195 to 3.125 μg mL−1 for lactococci). Among isolates, the highest percentage of adhesion was detected with chloroform, while the adhesion ability of selected isolates to pig intestinal epithelium was in the correlation with the results of adhesion ability with solvents. The auto-aggregation ability of isolates was demonstrated, while co-aggregation with Escherichia coli was strain specific. Conclusion: The results indicated the potential probiotic properties of the isolates and give evidence for further investigation and potential application in the dairy industry.
Type: article
DOI: 10.1007/s10529-019-02729-8
ISSN: 0141-5492
SCOPUS: 2-s2.0-85073763784
Appears in Collections:Faculty of Science, Kragujevac

Page views(s)




Files in This Item:
File Description SizeFormat 
Grujovic et al. 2019.pdf
  Restricted Access
861.92 kBAdobe PDFView/Open

This item is licensed under a Creative Commons License Creative Commons