Effect of copper on probiotic properties ofLactobacillus helveticusCD6
| Autor: | Sunil H. Koli, Jayasinh S. Paradeshi, Sandeep N. Patil, Bhushan L. Chaudhari |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Lactobacillus helveticus biology Chemistry Process Chemistry and Technology 030106 microbiology Organoleptic chemistry.chemical_element Bioengineering biology.organism_classification Copper law.invention 03 medical and health sciences Probiotic 030104 developmental biology Biochemistry law Acid tolerance Food science Antibacterial activity Food Science |
| Zdroj: | International Journal of Dairy Technology. 71:204-212 |
| ISSN: | 1364-727X |
| Popis: | Copper imparts better organoleptic properties to cheese, while cheese acts as a vehicle for probiotic cultures. These studies revealed that copper stress changed key probiotic properties like acid and bile salt tolerance of a model organism Lactobacillus helveticus CD6. After growing the culture in copper stress, the acid tolerance at pH 2 was lost along with a decrease in bile salt tolerance by 15%, while other desiring properties like auto-aggregation, cell surface hydrophobicity and antibacterial activity were improved. This study suggests that copper tolerant culture with retained probiotic properties could be used to deliver through cheese to the consumers. |
| Databáze: | OpenAIRE |
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