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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.10 No.4
- 발행연도
- 2005.12
- 수록면
- 333 - 339 (7page)
이용수
초록· 키워드
오류제보하기
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-1 cell counts at pH 2.0 were slightly decreased to 1.42×10^7 CFU/mL from 4.18×10^7 CFU/mL, while remaining at 3.42×10^7 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-1 kept growing up to 3.12×10^7 CFU/mL with a mean growth rate constant (k) of 0.25, and cell number was slightly decreased to 1.21×10^7 CFU/mL (k=0.19) with 0.3% oxgall, but remained at 7.6×10^6 CFU/mL (k=0.17) with 0.5% oxgall. L. acidophilus KH-1 had a D_(60) value of 7.14, with viable cell numbers 1.4×10^5 CFU/mL after heat treatment at 60℃ for 30 minutes. Stability of L. acidophilus KH-1 at -20℃ was significantly higher, when the strain was cultivated under the optimum growth temperature (54.41% and 54.35%) than at the temperature (13.53%).
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
참고문헌 (22)
참고문헌 신청
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.
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.
Ishibashi N, Shimamura S. 1993. Bifidobacteria: Research and development in Japan. Food Technol 46: 126-135.
Svensson U. 1999. Industrial perspectives. In Probiotics: A critical review. Tannock GW, ed. Horizon Scientific Press, Wymondham, UK.
Klaenhammer TR. 1982. Microbiological considerations in selection and preparation of Lactobacillus strains for use as dietary adjuncts. J Dairy Sci 65: 1339-1349.
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.
Ishibashi N, Shimamura S. 1993. Bifidobacteria: Research and development in Japan. Food Technol 46: 126-135.
Svensson U. 1999. Industrial perspectives. In Probiotics: A critical review. Tannock GW, ed. Horizon Scientific Press, Wymondham, UK.
Klaenhammer TR. 1982. Microbiological considerations in selection and preparation of Lactobacillus strains for use as dietary adjuncts. J Dairy Sci 65: 1339-1349.
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UCI(KEPA) : I410-ECN-0101-2009-511-015199825