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Assessment of potential probiotic properties of lactic acid bacteria and yeast strains
- Gotcheva, V., Hristozova, E., Hristozova, T., Guo, M., Roshkova, Z., Angelov, A.
- Food biotechnology 2002 v.16 no.3 pp. 211-225
- probiotics, fermented foods, beverages, grain products, Lactobacillus plantarum, Lactobacillus casei, lactic acid bacteria, Trichosporon beigelii, Candida rugosa, Candida, yeasts, cell culture, pH, bile, antimicrobial properties, antibiotics, drug resistance, health foods, Bulgaria
- Four lactic acid bacteria (LAB) and three yeast strains isolated from a traditional Bulgarian cereal-based fermented beverage were assessed for potential probiotic properties. Acid and bile resistance, antipathogenic activity and antibiotic resistance of the strains were evaluated. Tolerance to low pH values (2.0-3.0) and high bile concentrations (0.2-2.0%) of the LAB and yeast strains varied, but all strains kept viable throughout the experiments. Antagonistic activity towards most of the eight test-pathogens was observed for one LAB (Lactobacillus plantarum B28) and two yeast strains (Candida rugosa Y28 and Candida lambica Y30). Antibiotic resistance (39 antibiotics) of the LAB strains was variable, but showed their potential for therapeutic application.