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Probiotic Characteristics of Lactobacillus rhamnosus Isolated from Kefir  

You, Suk-Jin (Department of Dairy Science Hankyoung National University)
Cho, Jin-Kook (GRRC)
Hwang, Seong-Gu (Department of Dairy Science Hankyoung National University)
Heo, Kang-Chil (Department of Dairy Science Hankyoung National University)
Publication Information
Food Science of Animal Resources / v.25, no.3, 2005 , pp. 357-364 More about this Journal
Abstract
To search probiotic microorganisms, we isolated Lactobacillus sp. from kefir, The Lactobacillus sp. strain showed $99.5\%$ of identity to species Lactobacillus rhamnosus by API kit. Lactobacillus rhamnosus showed high resistances to acidic environment, which grew well even at pH 2.0 and $1.0\%$ bile salt Enzyme activity of Lactobacillus rhamnosus was higher in amylase ($0.673\;{\mu}mol/min/mg$) than that in xylanase ($0.288\;{\mu}mol/min/mg$), cellulase($0.117\;{\mu}mol/min/mg$) and phytase($0.269\;{\mu}mol/min/mg$). Especially, the Lactobacillus rhamnosus showed high heat stability which remained $1{\times}10^6\;CFU/ml$ at $60^{\circ}C$. The maximum numbers of Lactobacillus rhamnosus on growth owe was reached at 24 h fermentation and pH was decreased to 4.6. The resistances of Lactobacillus rhamnosus to acidic pH and bile salt were better than that of Lactobacillus acidophilus used as control. When Lactobacillus rhamnosus was cultured with E. coli in MRS broth, E. coli was disappeared after 18 h. These result suggest that the isolated Lactobacillus rhamnosus has a useful probiotics properties.
Keywords
kefir; Lactobacillus rhamnosus; probiotics; bile salt;
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