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Article: Antagonism between yoghurt bacteria and probiotic bacteria isolated from commercial starter cultures, commercial yoghurts and a probiotic capsule

TitleAntagonism between yoghurt bacteria and probiotic bacteria isolated from commercial starter cultures, commercial yoghurts and a probiotic capsule
Authors
Issue Date1998
Citation
Food Australia, 1998, v. 50 n. 1, p. 20-23 How to Cite?
AbstractAntagonism between yoghurt bacteria and probiotic bacteria isolated from four commercial starter cultures, three commercial yoghurts and a probiotic capsule was studied. Streptococcus thermophilus (7 strains), Lactobacillus delbrueckii subsp. bulgaricus (5 strains), Lactobacillus acidophilus (8 strains) and bifidobacteria (8 strains) were isolated and the isolates used as both producer and indicator organisms for inhibitory activity using modified spot on lawn and agar well diffusion assays. Seven out of 8 strains of L. acidophilus produced antimicrobial substances active against all 5 strains of L. delbrueckii subsp. bulgaricus; the inhibitory substances were sensitive to proteolytic enzymes and were active at neutral pH. At pH 5.5 and 6.0, there was increased production of a bacteriocin-like inhibitory substance (BLIS). Inhibition of 5 strains of S. thermophilus and 2 strains of bifidobacteria was due to organic acids not to BLIS.
Persistent Identifierhttp://hdl.handle.net/10722/144360
ISSN
2015 Impact Factor: 0.125
2015 SCImago Journal Rankings: 0.102
References

 

DC FieldValueLanguage
dc.contributor.authorJoseph, PJen_HK
dc.contributor.authorDave, RIen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:37Z-
dc.date.available2012-01-20T09:01:37Z-
dc.date.issued1998en_HK
dc.identifier.citationFood Australia, 1998, v. 50 n. 1, p. 20-23en_HK
dc.identifier.issn1032-5298en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144360-
dc.description.abstractAntagonism between yoghurt bacteria and probiotic bacteria isolated from four commercial starter cultures, three commercial yoghurts and a probiotic capsule was studied. Streptococcus thermophilus (7 strains), Lactobacillus delbrueckii subsp. bulgaricus (5 strains), Lactobacillus acidophilus (8 strains) and bifidobacteria (8 strains) were isolated and the isolates used as both producer and indicator organisms for inhibitory activity using modified spot on lawn and agar well diffusion assays. Seven out of 8 strains of L. acidophilus produced antimicrobial substances active against all 5 strains of L. delbrueckii subsp. bulgaricus; the inhibitory substances were sensitive to proteolytic enzymes and were active at neutral pH. At pH 5.5 and 6.0, there was increased production of a bacteriocin-like inhibitory substance (BLIS). Inhibition of 5 strains of S. thermophilus and 2 strains of bifidobacteria was due to organic acids not to BLIS.en_HK
dc.languageengen_US
dc.relation.ispartofFood Australiaen_HK
dc.titleAntagonism between yoghurt bacteria and probiotic bacteria isolated from commercial starter cultures, commercial yoghurts and a probiotic capsuleen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0032340403en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0032340403&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume50en_HK
dc.identifier.issue1en_HK
dc.identifier.spage20en_HK
dc.identifier.epage23en_HK
dc.identifier.scopusauthoridJoseph, PJ=7203027702en_HK
dc.identifier.scopusauthoridDave, RI=7101612678en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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