In vitro pre-selection criteria for probiotic Lactobacillus acidophilus TS1 isolated from fermented milk product, Dahi
| Autor: | S. Sammi, S. Maqsood, T. Masud, S. M. S. Naqvi, F. Hassan |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
dahi
lcsh:QR1-502 food and beverages bile L. acidophilus Biology biochemical phenomena metabolism and nutrition Applied Microbiology and Biotechnology digestive system In vitro lcsh:Microbiology law.invention Probiotic Lactobacillus acidophilus probiotics law Product (mathematics) Fermentation Food science Pre selection antibiotics sensitivity |
| Zdroj: | Malaysian Journal of Microbiology, Vol 9, Iss 4, Pp 326-330 (2013) |
| ISSN: | 2231-7538 1823-8262 |
| Popis: | Aims: The aim of this research was to evaluate some probiotic traits of Lactobacillus acidophilus TS1 strain previously isolated from dahi. Methodology and results: For this purpose, tested strain was evaluated for their resistance to low pH, tolerance to bile and in vitro antibiotics susceptibility. It was observed that the strain TS1 remained viable at pH 3.0 to 6 and bile concentration of 0.1 to 0.3%. Conclusion, significance and impact of study: L. acidophilus TS1 was found resistant to nalidixic acid, ciprofloxacine, gentamycin and vancomycin. The results highlighted the probiotic potential of L. acidophilus TS1 which deserves further investigation in vitro studies to elucidate its health benefits. |
| Databáze: | OpenAIRE |
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