Browse > Article
http://dx.doi.org/10.3746/jfn.2005.10.4.333

Physiochemical Characteristics of Lactobacillus acidophilus KH-l Isolated from the Feces of a Breast-Fed Infant  

Yu, K.H. (Department of Animal Products Processing, Kangwon National University)
Kang, S.N. (Dairy Processing & Technology Center, Cheonan Yonam College)
Park, S.Y. (Dairy Processing & Technology Center, Cheonan Yonam College)
Publication Information
Preventive Nutrition and Food Science / v.10, no.4, 2005 , pp. 333-339 More about this Journal
Abstract
Three lactobacillus strains, two from infant feces, and one from cow's milk, were selected among 172 isolates, from multiple sources, for further study based on the antimicrobial activities against six strains of pathogenic bacteria and identified as Lactobacillus acidophilus. The strains revealed a wide scope of spectrum against pathogenic bacteria. Viable Lactobacillus acidophilus KH-l cell counts at pH 2.0 were slightly decreased to $1.42\times10^7$ CFU/mL from $4.18\times10^7$ CFU/mL, while remaining at $3.42\times10^7$ CFU/mL at pH 4.0 with the survival rate of $33.97\%\;and\;81.82\%$, respectively. At the concentration of $0.1\%$ oxgall, L acidophilus KH-l kept growing up to $3.12\times10^7$ CFU/mL with a mean growth rate constant (k) of 0.25, and cell number was slightly decreased to $1.21\times10^7$ CFU/mL (k=0.19) with $0.3\%$ oxgall, but remained at $7.6\times10^6$ CFU/mL (k=0.17) with $0.5\%$ oxgall. L. acidophilus KH-l had a $D_{60}$ value of 7.14, with viable cell numbers $1.4\times10^5$ CFU/mL after heat treatment at $60^{\circ}C$ for 30 minutes. Stability of L acidophilus KH-l at $-20^{\circ}C$ was significantly higher, when the strain was cultivated under the optimum growth temperature $(54.41\%\;and\;54.35\%)$ than at the temperature $(13.53\%)$.
Keywords
L. acidophilus KH-l; survival rate; mean growth rate constant; value;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Klaenhammer TR. 1982. Microbiological considerations in selection and preparation of Lactobacillus strains for use as dietary adjuncts. J Dairy Sci 65: 1339-1349   DOI
2 Gilliland SE, Walker DK. 1990. Factors to consider when selecting a culture of Lactobacillus acidophilus as a dietary adjunct to produce a hypocholestrolemic effect in human. J Dairy Sci 73: 905-911   DOI
3 Naidu AS, Bidlack WR, Clemens RA. 1999. Probiotic spectra of lactic acid bacteria (LAB). Crit Rev Food Sci Nutr 39: 13-126   DOI   ScienceOn
4 Yu KH, Kwon IK, Kim GY. 2005. Effect of suboptimal temperature incubation on the resistance of Lactobacillus acidophilus CT 01 to storage and drying. Korean J Food Sci Ani Resour 25: 92-97
5 Tsai CC, Huangn LF, Lin CC, Tsen HY. 2004. Antagonistic activity against Helicobacter pylori infection in vitro by a strain of Enterococcus faecium TM39. Int J Food Microbiol 96: 1-12   DOI   ScienceOn
6 Kashket ER. 1987. Bioenergetic of lactic acid bacteria: cytoplasmic pH and osmotolerance. FEMS Microbiology Review 46: 233-244   DOI   ScienceOn
7 Kim CH. 2004. Production of flavour and bioactive compounds in skim milk by Lactobacillus acidophilus isolated from breast-fed infant feces. PhD Dissertation. Seoul National University, Suwon, Korea
8 Heo KC, Yoon YH. 1995. Antibiotics, stimulated digestive fluid tolerance of Bifidobacterium species and Lactobacillus acidophilus from commercial starter andtheir enzyme activities. Korean J Dairy Sci 17: 333-341
9 Fernandez Murga ML, de Valdez GF, Anibal Disalvo E. 2001. Effect of lipid composition on the stability of cellular membranes during freeze-thawing of Lactobacillus acidophilus grown at different temperatures. Arch Biochem Biophys 388: 179-184   DOI   ScienceOn
10 Lee BJ, Cui J, Park OS, Koh JS, Ahn TS, Park SY. 1999. Stability and gastric acid resistance of lactobacilli and Bifidobacteria in commercial yogurts. Korean J Microbiol 35: 89-93
11 Baati L, Fabre-Gea C, Auriol D, Blanc PJ. 2000. Study of the cryotolerance of Lactobacillus acidophilus: Effect of culture and freezing conditions on the viability and cellular protein levels. Int J Food Microbiol 59: 241-247   DOI   ScienceOn
12 Kim WS, Khunajakr N, Dunn NW. 1998. Effect of cold shock on protein synthesis and on cryotolerance of cells frozen for long periods in Lactococcus lactis. Cryobiol 37: 86-91   DOI   ScienceOn
13 O'Sullivan MG, Thorton G, O'Sullivan G, Collins JK. 1992. Probiotic bacteria: Myth or reality? Trends Food Sci Technol 3: 309-314   DOI   ScienceOn
14 Hood SK, Zottola EA. 1988. Effect of low pH on the ability of Lactobacillus acidophilus to survive and adhere to human intestinal cells. J Food Sci 53: 1514-1520   DOI
15 Havennar R, Veld HI, Joe HJ. 1992. Probiotics: a general review. In Lactic acid bacteria in health and disease. Wood JBJ, ed. Elsevier Applied Science Publisher, New York. Vol 1, p 151-170
16 Ishibashi N, Shimamura S. 1993. Bifidobacteria: Research and development in Japan. Food Technol 46: 126-135
17 Svensson U. 1999. Industrial perspectives. In Probiotics: A critical review. Tannock GW, ed. Horizon Scientific Press, Wymondham, UK
18 Conway PL, Gorbach SL, Golden BR. 1987. Survival of lactic acid bacteria in the human stomach and adhesion to intestinal cells. J Dairy Sci 70: 1-12   DOI
19 Kim HK. 2002. Probiotic charaterization of lactic acid bacteria used for fermented milk. PhD Dissertation. Chungbuk National University, Chungbuk, Korea
20 Chow L, Weimer B. 1999. Isolation and characterization of acid and bile tolerant isolates from strains of Lactobacillus acidophilus. J Dairy Sci 82: 23-31   DOI   ScienceOn
21 Lorca GL, de Valdez GF. 1999. The effect of suboptimal growth and growth phase on resistance of Lactobacillus acidophilus to environmental stress. Cryobiol 39: 144-149   DOI   ScienceOn
22 Shin JG. 2003. Physiological properties of lactic acid bacteria exposed to low growth temperature. PhD Dissertation. Seoul National University, Suwon, Korea