期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 135, 期 1, 页码 28-33出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2009.07.016
关键词
Functional properties; LAB; Fermented vegetables; Himalayas
资金
- Volkswagen Foundation of Germany
A total of 94 strains of Lactic acid bacteria (LAB), previously isolated from ethnic fermented vegetables and tender bamboo shoots of the Himalayas, were screened for functional properties such as acidification capacity, enzymatic activities, degradation of antinutritive factors and oligosaccharides. production of biogenic amines, hydrophobicity and adherence to mucus secreting HT29 MUX cells. Strong acidification and coagulation activities of LAB strains were recorded. Most of the LAB strains showed antimicrobial activities against the used indicator strains; however, only Lb. plantarurn IB2 (BFE 948) isolated from inziangsang, a fermented leafy vegetable product, produced a bacteriocin against Staphylococcus aureus SI. LAB strains showed enzymatic activities and also degraded oligosaccharides. Almost all the strains of LAB were non-producers of biogenic amines except few strains. Some strains of Lb. plantarum showed more than 70% hydrophobicity. Adherence to the mucus secreting HT29 MTX cells was also shown by seven strains indicating their probiotic nature. (C) 2009 Elsevier B.V. All rights reserved.
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