Effect of glucose in removal of microcystin-LR by viable commercial probiotic strains and strains isolated from dadih fermented milk

Sonja M.K. Nybom, M. Carmen Collado, Ingrid S. Surono, Seppo J. Salminen, Jussi A.O. Meriluoto

Tutkimustuotos: LehtiartikkeliArtikkeliTieteellinenvertaisarvioitu

22 Sitaatiot (Scopus)

Abstrakti

The removal of the cyanobacterial peptide toxin microcystin-LR at 4 and 37°C by six commercial probiotic strains and Lactobacillus plantarum strains IS-10506 and IS-20506 isolated from dadih, Indonesian traditional fermented milk, was assessed in this study. The aim was to evaluate the main factors influencing the viability and metabolic activity of the probiotic strains, as well as their capacity to remove microcystin-LR. Both L. plantarum strains isolated from dadih, as well as Bifidobacterium lactis strains Bb12 and 420, were shown to be more resistant, and >85% remained viable in phosphate-buffered saline (PBS) solution for 48 h of incubation at either temperature, while the viability of the other four commercial bacteria decreased markedly over time. The effect of glucose on viability and removal of toxin was shown to be a strain-specific and strain-dependent property, but in general, the efficiency of microcystin-LR removal increased when glucose was added to the solution. A maximum removal of 95% was observed for L. plantarum strain IS-20506 (37°C, 1011 colony-forming units mL-1) with 1-2% glucose supplementation and 75% in PBS alone.

AlkuperäiskieliEnglanti
Sivut3715-3720
Sivumäärä6
JulkaisuJournal of Agricultural and Food Chemistry
Vuosikerta56
Numero10
DOI - pysyväislinkit
TilaJulkaistu - 28 toukokuuta 2008
OKM-julkaisutyyppiA1 Julkaistu artikkeli, soviteltu

Sormenjälki

Sukella tutkimusaiheisiin 'Effect of glucose in removal of microcystin-LR by viable commercial probiotic strains and strains isolated from dadih fermented milk'. Ne muodostavat yhdessä ainutlaatuisen sormenjäljen.

Viittausmuodot