Intracellular Enzyme Activities and Autolytic Properties of Lactobacillus Acidophilus and Lactobacillus Gasseri
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.
- Food science and technology research
Food science and technology research 11(3), 328-331, 2005-11-01
Japanese Society for Food Science and Technology