Title: Selection of Lactobacillus acidophilus strains for use as dietary adjuncts in cultured dairy products
Abstract: The production of organic acids, acetaldehyde level, proteolytic activity β-galactosidase level, and resistance to low pH of 2.5 and bile salt concentration of 4% were used as selection criteria for assessment of different strains of Lactobacillus acidophilus (B, V-74, CH-2 and CH-5) as dietary adjuncts. The desirable characteristics clearly varied among the strains used. L. acidophilus strain B exhibited the best ability for the production of organic acids tactic acid, L(+)-lactic acid), proteolytic activity and tolerance to low pH and bile salt con- centration, although its acetaldehyde production and β-galactosidase level were slightly lower than those produced by other strains ofL. acidophilus. Data from the present study suggests that L. acidophilus strain B would be the best possible culture of choice among those tested for use as a dietary adjunct.
Publication Year: 1998
Publication Date: 1998-01-01
Language: en
Type: article
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Cited By Count: 2
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