Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Probiotic Properties of Lactobacillus salivarius Isolated from Chicken Intestines

병아리의 장에서 분리한 Lactobacillus salivarius의 생균제로서 특성

  • 박홍식 (전북대학교 축산학과) ;
  • 이지혜 (전북대학교 축산학과) ;
  • 엄태붕 (생물과학부 및 유전공학연구소)
  • Published : 1999.10.01
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Abstract

For the isolation of probiotics which may be used for the human beings and animals, we have screened the microorganisms from chicken intestines which have acid and bile tolerance and the growth inhibition of pathogenic E. coli and Salmonella typhimurium. Among them, a strain which was identified as Lactobacillus salivarius had around 66% of survival after 2h incubation in the artificial gastric juice and 9% of survival after 24h incubation in the presence of 0.3% bile salts, and showed complete inhibition against both path ogenic E. coli and Salmonella typhimurium after 24 h coincubation. Its storage stability after lyophilization could be improved by adding polyvinylpyrrolidone.

Keywords

References

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