Probiotic Characterization of Lactic Acid Bacteria Isolated From Local Fermented Vegetables (Makdoos)
نویسندگان
چکیده
منابع مشابه
Probiotic Characterization of Lactic Acid Bacteria Isolated from Fermented Foods and Partial Purification of Its Bacteriocin
The present research was focused on probiotic characterization of lactic acid bacteria from fermented foods and beverage of Kinnaur and partial purification of bacteriocin. Lactic acid bacterial isolates were examined in-vitro for potential probiotic properties based on their low pH tolerance, bile-salt resistance, production of antimicrobial substances, exopolysaccharide production, proteolyti...
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To examine their potential as probiotics, acid and bile tolerance, antibiotics resistance, adhesion capacity to Caco- 2 and HT-29, and antibacterial activity, of LAB isolated from Korean fermented foods such as dongchimi, kimchi, Meju, and doenjang were assayed against foodborne pathogenic bacteria. DC 55, DC 136, DC 222, KC 117, KC 21, KC 24, KC 34, KC 43, MJ 301, MJ 54, SP 170, and SP 33 stra...
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Background: The pickle, a traditional fermented product, is popular among Iranians. Much research has been conducted worldwide on this food group. Due to a lack of related data in Iran, this study was conducted to isolate and identify dominant lactic acid bacteria (LAB) in pickles and salted pickles. Materials and methods: Seventy samples were collected from different regions of Iran. The isola...
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AIM A study was conducted with the objective to isolate probiotic microorganisms from swine intestine. MATERIALS AND METHODS In this study 63 isolates (24 caeca, 24 colon mucosal scrapings, and 15 rectal swab samples) were collected from Large White Yorkshire pigs. The isolates were inoculated and grown in de Man Rogosa Sharpe broth at 37°C with 5% CO2 for 48 h and subjected to morphological ...
متن کاملScreening of antibacterial activity of lactic acid bacteria isolated from fermented vegetables against food borne pathogens
This study aims to screen the antibacterial activity of lactic acid bacteria (LAB) isolated from home-made fermented vegetables against common food borne pathogens. The antagonistic properties of these isolates against Escherichia coli, Staphylococcus aureus, Yersinia enterocolitica and Bacillus cereus were examined using agar well diffusion method. Four LAB namely MF6, MF10, MF13, and MF15 ide...
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ژورنال
عنوان ژورنال: International Journal of Current Microbiology and Applied Sciences
سال: 2017
ISSN: 2319-7692,2319-7706
DOI: 10.20546/ijcmas.2017.602.187