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http://dx.doi.org/10.5187/JAST.2006.48.2.307

Probiotic Properties of the Candida kefyr Isolated from Kefir  

유숙진 (Dept. of Dairy Science, Hankyong National University)
조진국 (Dept. of Dairy Science, Hankyong National University)
하철규 (Dept. of Biochemistry and Molecular Biology, Hanyang University)
김창현 (Dept. of Animal Life and Resources, Hankyong National University)
허강칠 (Dept. of Dairy Science, Hankyong National University)
Publication Information
Journal of Animal Science and Technology / v.48, no.2, 2006 , pp. 307-314 More about this Journal
Abstract
To search direct fed microbials, we isolated a Candida sp. from kefir grain. The isolated Candida sp. strain showed 99.8% of identity to the species of Candida kefyr by API 20C kit. Enzyme activity of Candida kefyr was higher in amylase (0.33±1.12μmol/min/mg) than that in phytase (0.052±0.98μmol/ min/mg) cellulase(0.051±μmol/min/mg) and xylanase (0.011±0.98mol/min/mg). The maximum numbers of Candida kefyr in growth curve were reached at 30 h fermentation. Candida kefyr showed high resistances to acidic environment, which was not perfectly extincted even at pH 2.0. And it showed high tolerance to bile salt which had almost 97.2% of survival in the presence of 1.0% bile salt.Especially, Candida kefyr showed high heat stability which remained 10% of initial microorganisms at 60℃. Candida kefyr was not generally inhibited by most of 11 antibiotic agent which contained tetracycline groups. These results suggest that the isolated Candida kefyr has a useful properties as probiotics.
Keywords
Kefir; Candida kefyr; Bile salt; Probiotics;
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