Boza, a natural source of probiotic lactic acid bacteria
2008
Todorov, S.D. | Botes, M. | Guigas, C. | Schillinger, U. | Wiid, I. | Wachsman, M.B. | Holzapfel, W.H. | Dicks, L.M.T.
To evaluate the probiotic properties of strains isolated from boza, a traditional beverage produced from cereals. The strains survived low pH conditions (pH 3·0), grew well at pH 9·0 and were not inhibited by the presence of 0·3% (w/v) oxbile. Cytotoxicity levels of the bacteriocins, expressed as CC₅₀, ranged from 38 to 3776 μg ml⁻¹. Bacteriocin bacST284BZ revealed high activity (EC₅₀ = 735 μg ml⁻¹) against herpes simplex virus type 1. Growth of Mycobacterium tuberculosis was 69% repressed after 5 days in the presence of bacST194BZ. Various levels of auto-cell aggregation and co-aggregation with Listeria innocua LMG 13568 were observed. Adhesion of the probiotic strains to HT-29 cells ranged from 18 to 22%. Boza is a rich source of probiotic lactic acid bacteria. All strains survived conditions simulating the gastrointestinal tract and produced bacteriocins active against a number of pathogens. Adherence to HT-29 and Caco-2 cells was within the range reported for Lactobacillus rhamnosus GG, a well-known probiotic. In addition, the high hydrophobicity readings recorded define the strains as good probiotics. Boza contains a number of different probiotic lactic acid bacteria and could be marketed as a functional food product.
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