Seah, Young Ng and Siew, Siew Koon and Birdie Scott Padam and Fook, Yee Chye (2015) Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermented Bambangan (Mangifera pajang) [Evaluación del potencial probiótico de bacterias acido-lácticas aisladas del tradicional Bambangan malasio fermentado (Mangifera pajang)]. CYTA - Journal of Food. ISSN 19476337
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Abstract
This study aims to evaluate the probiotic and technological properties of lactic acid bacteria (LAB) isolated from an indigenous fermentation of Bambangan (Mangifera pajang). The LAB were evaluated for their tolerance to low pH, bile salt, antimicrobial potential, auto-aggregation ability, microbial adhesion to solvents, tolerance to high temperature and osmotic pressure. Approximately 36% of the isolated LAB strains displayed excellent survival at pH 3.0 with at least 4 log CFU/ml after 24 hours at 2.0% bile salt. A high aggregation activity (>20%) was found in most of the LAB strains. Five Lactobacillus plantarum strains showed at least 70% viability at 60°C for 10 minutes while one L. brevis and three L. plantarum strains were tolerant to 6% sodium chloride. Furthermore, the maximum β-galactosidase activity was found in four L. plantarum strains. In conclusion, these LAB strains could serve as promising probiotic candidates for the preparation of functional food products. © 2015 The Author(s). Published by Taylor & Francis.
| Item Type: | Article |
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| Keyword: | auto-aggregation, acid tolerance, Mangifera pajang, probiotic potential, auto-agregación, tolerancia ácida, Mangifera pajang, potencial probiótico |
| Subjects: | T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply |
| Depositing User: | ADMIN ADMIN |
| Date Deposited: | 15 Apr 2015 12:33 |
| Last Modified: | 12 Oct 2017 11:11 |
| URI: | https://eprints.ums.edu.my/id/eprint/10820 |
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