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

• 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 Lactobacillus acidophilus and Lactobacillus gasseri are now available as probiotic products. The proteolytic, lipolytic and autolytic properties of human-derived L. acidophilus (5 strains) and L. gasseri (7 strains) were evaluated, as these factors are closely related to cell viability and flavor development in the products. All L. gasseri strains showed higher intracellular protease activities than the L. acidophilus strains ; in contrast, lipase activities in L. gasseri were mostly lower than those of L. acidophilus. The many strains of L. gasseri were shown to have a greater tendency than L. acidophilus 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

  公益社団法人 日本食品科学工学会

キーワード

• <I>L. acidophilus</I>
• <I>L. gasseri</I>
• Intracellular enzymes
• Autolysis
• Probiotics
• Protease
• Lipase

詳細情報

• CRID: 1390001204454605312
• NII論文ID: 10018084497
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.11.328
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可