Intracellular Enzyme Activities and Autolytic Properties of Lactobacillus Acidophilus and Lactobacillus Gasseri

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著者

    • MASUDA Tetsuya
    • Laboratory of Dairy Food Science, College of Bioresource Sciences, Nihon University
    • HIDAKA Ayako
    • Laboratory of Dairy Food Science, College of Bioresource Sciences, Nihon University
    • KONDO Naoko
    • Laboratory of Dairy Food Science, College of Bioresource Sciences, Nihon University
    • URA Takako
    • Laboratory of Dairy Food Science, College of Bioresource Sciences, Nihon University
    • ITOH Takatoshi
    • Laboratory of Dairy Food Science, College of Bioresource Sciences, Nihon University

抄録

A number of fermented milk products containing <I>Lactobacillus acidophilus</I> and <I>Lactobacillus gasseri</I> are now available as probiotic products. The proteolytic, lipolytic and autolytic properties of human-derived <I>L. acidophilus</I> (5 strains) and <I>L. gasseri</I> (7 strains) were evaluated, as these factors are closely related to cell viability and flavor development in the products. All <I>L. gasseri</I> strains showed higher intracellular protease activities than the <I>L. acidophilus</I> strains ; in contrast, lipase activities in <I>L. gasseri</I> were mostly lower than those of <I>L. acidophilus</I>. The many strains of <I>L. gasseri</I> were shown to have a greater tendency than <I>L. acidophilus</I> to autolyze in dispersed solution ; this liability was more distinct at lower pH values. These properties should be taken into account when bacteria are selected for production of probiotic products.

収録刊行物

  • Food science and technology research  

    Food science and technology research 11(3), 328-331, 2005-11-01 

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10018084497
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    NOT
  • ISSN
    13446606
  • データ提供元
    CJP書誌  J-STAGE 
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