SELECTION OF LACTOBACILLUS ACIDOPHILUS STRAINS FOR USE AS DIETETARY ADJUNCTS IN CULTURED DAIRY PRODUCTS
 
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Pol. J. Food Nutr. Sci. 1998;48(1):107–116
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ABSTRACT
The production of organic acids, acetaldehyde level, proteolytic activity, ß-galctosidase level, and resistance to low pH of 2.5 and bile salt concentration of 4 % were used as selection criteria for assessment of different strains of Lactobacillus acidophilus (B, V-74, CH-2 and CH-5) as dietary adjuncts. The desirable characteristics clearly varied among the strains used. Lactobacillus acidophilus strain B exhibited the best ability for the production of organic acids (lactic acid, L(+)-lactic acid), proteolytic activity and tolerance to low pH and bile salt concentration, although its acetaldehyde producion and ß-galactosidase level were slightly lower than those produced by other strains of Lactobacillus acidophilus. Data from the present study suggests that Lactobacillus acidophilus strain B would be the best possible culture of choice among these tested for use as a dietary adjuncts.
ISSN:1230-0322