Intracellular enzyme activities and autolytic properties of Lactobacillus acidophilus and Lactobacillus gasseri
A number of fermented milk products containing Lactobacillus acidophilus and Lactobacillus gasseri are now available as probiotic products. The proteolytic, lipolytic and autolytic properties of human-derived L. acidophilus (5 strains) and L. gasseri (7 strains) were evaluated, as these factors are...
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| Veröffentlicht in: | Food Science and Technology Research 2005, Vol.11(3), pp.328-331 |
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| creator | Masuda, T Hidaka, A Kondo, N Ura, T Itoh, T |
| description | A number of fermented milk products containing Lactobacillus acidophilus and Lactobacillus gasseri are now available as probiotic products. The proteolytic, lipolytic and autolytic properties of human-derived L. acidophilus (5 strains) and L. gasseri (7 strains) were evaluated, as these factors are closely related to cell viability and flavor development in the products. All L. gasseri strains showed higher intracellular protease activities than the L. acidophilus strains ; in contrast, lipase activities in L. gasseri were mostly lower than those of L. acidophilus. The many strains of L. gasseri were shown to have a greater tendency than L. acidophilus to autolyze in dispersed solution ; this liability was more distinct at lower pH values. These properties should be taken into account when bacteria are selected for production of probiotic products. |
| doi_str_mv | 10.3136/fstr.11.328 |
| format | Article |
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The proteolytic, lipolytic and autolytic properties of human-derived L. acidophilus (5 strains) and L. gasseri (7 strains) were evaluated, as these factors are closely related to cell viability and flavor development in the products. All L. gasseri strains showed higher intracellular protease activities than the L. acidophilus strains ; in contrast, lipase activities in L. gasseri were mostly lower than those of L. acidophilus. The many strains of L. gasseri were shown to have a greater tendency than L. acidophilus to autolyze in dispersed solution ; this liability was more distinct at lower pH values. 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These properties should be taken into account when bacteria are selected for production of probiotic products.</description><subject>acid tolerance</subject><subject>Autolysis</subject><subject>cultured milk starters</subject><subject>enzyme activity</subject><subject>fermented milk</subject><subject>Intracellular enzymes</subject><subject>L. acidophilus</subject><subject>L. gasseri</subject><subject>lactic acid bacteria</subject><subject>Lactobacillus acidophilus</subject><subject>Lactobacillus gasseri</subject><subject>Lipase</subject><subject>lipolysis</subject><subject>Probiotics</subject><subject>Protease</subject><subject>proteinases</subject><subject>proteolysis</subject><subject>triacylglycerol lipase</subject><subject>viability</subject><issn>1344-6606</issn><issn>1881-3984</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNpdkE9r3DAQxU1poGmaUz9ADIFeircaSfZKt5TQP4GFHJKcxUQebbR4rY0kFzafPtq4pDQXaeD93mPmVdVnYAsBovvmUo4LgIXg6l11DEpBI7SS78sspGy6jnUfqo8pbRiDVit-XIWrMUe0NAzTgLGm8Wm_pRpt9n989pRqHPsapxyGffa23sWwo_giBFevChfu0friLqT1fdg9-Je5uP5X15gSRf-pOnI4JDr9-59Udz9_3F7-blbXv64uv68a2y6XuWmdtYKxnnXYEpfSOeDkeqWhE1yC4ku8R7eUpDRxaLlFXoyOgPU9ZwLFSfVlzi0bP06Ustn6dDgTRwpTMpxxJrXWBTx_A27CFMeymwHZibYVmh-orzNlY0gpkjO76LcY9waYOVRvDtUbAFOqL_TFTG9SxjW9sliaswP9Y-enWF4l-4DR0FgizuYIh8HgOvpk7m44A8GAKaFbJp4BtK6afA</recordid><startdate>20050101</startdate><enddate>20050101</enddate><creator>Masuda, T</creator><creator>Hidaka, A</creator><creator>Kondo, N</creator><creator>Ura, T</creator><creator>Itoh, T</creator><general>Japanese Society for Food Science and Technology</general><general>Japan Science and Technology Agency</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>K9.</scope><scope>P64</scope><scope>7QL</scope></search><sort><creationdate>20050101</creationdate><title>Intracellular enzyme activities and autolytic properties of Lactobacillus acidophilus and Lactobacillus gasseri</title><author>Masuda, T ; Hidaka, A ; Kondo, N ; Ura, T ; Itoh, T</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c577t-5fcc300d06a5e244ff12efd89163241827abaf74e89e2152ca2c57fe10dd203a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>acid tolerance</topic><topic>Autolysis</topic><topic>cultured milk starters</topic><topic>enzyme activity</topic><topic>fermented milk</topic><topic>Intracellular enzymes</topic><topic>L. acidophilus</topic><topic>L. gasseri</topic><topic>lactic acid bacteria</topic><topic>Lactobacillus acidophilus</topic><topic>Lactobacillus gasseri</topic><topic>Lipase</topic><topic>lipolysis</topic><topic>Probiotics</topic><topic>Protease</topic><topic>proteinases</topic><topic>proteolysis</topic><topic>triacylglycerol lipase</topic><topic>viability</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Masuda, T</creatorcontrib><creatorcontrib>Hidaka, A</creatorcontrib><creatorcontrib>Kondo, N</creatorcontrib><creatorcontrib>Ura, T</creatorcontrib><creatorcontrib>Itoh, T</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><jtitle>Food Science and Technology Research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Masuda, T</au><au>Hidaka, A</au><au>Kondo, N</au><au>Ura, T</au><au>Itoh, T</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Intracellular enzyme activities and autolytic properties of Lactobacillus acidophilus and Lactobacillus gasseri</atitle><jtitle>Food Science and Technology Research</jtitle><addtitle>Food Science and Technology Research</addtitle><date>2005-01-01</date><risdate>2005</risdate><volume>11</volume><issue>3</issue><spage>328</spage><epage>331</epage><pages>328-331</pages><issn>1344-6606</issn><eissn>1881-3984</eissn><abstract>A number of fermented milk products containing Lactobacillus acidophilus and Lactobacillus gasseri are now available as probiotic products. The proteolytic, lipolytic and autolytic properties of human-derived L. acidophilus (5 strains) and L. gasseri (7 strains) were evaluated, as these factors are closely related to cell viability and flavor development in the products. All L. gasseri strains showed higher intracellular protease activities than the L. acidophilus strains ; in contrast, lipase activities in L. gasseri were mostly lower than those of L. acidophilus. The many strains of L. gasseri were shown to have a greater tendency than L. acidophilus to autolyze in dispersed solution ; this liability was more distinct at lower pH values. These properties should be taken into account when bacteria are selected for production of probiotic products.</abstract><cop>Tsukuba</cop><pub>Japanese Society for Food Science and Technology</pub><doi>10.3136/fstr.11.328</doi><tpages>4</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Food Science and Technology Research, 2005, Vol.11(3), pp.328-331 |
| issn | 1344-6606 1881-3984 |
| language | eng |
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| source | EZB-FREE-00999 freely available EZB journals; Free Full-Text Journals in Chemistry |
| subjects | acid tolerance Autolysis cultured milk starters enzyme activity fermented milk Intracellular enzymes L. acidophilus L. gasseri lactic acid bacteria Lactobacillus acidophilus Lactobacillus gasseri Lipase lipolysis Probiotics Protease proteinases proteolysis triacylglycerol lipase viability |
| title | Intracellular enzyme activities and autolytic properties of Lactobacillus acidophilus and Lactobacillus gasseri |
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