Studies on the stability and viability of a local probiotic isolate Pedίococcus pentosaceus (MTCC 5151) under induced gastrointestinal tract conditions

Sudha, N. and Shobharani, P. and Renu, Agrawal (2006) Studies on the stability and viability of a local probiotic isolate Pedίococcus pentosaceus (MTCC 5151) under induced gastrointestinal tract conditions. Journal of Food Science and Technology (India), 43 (6). pp. 677-678.

PDF JFST_2006_43(6)_677-678.pdf Restricted to Registered users only Download (216kB)

Abstract

<p align="justify">Lactic acid bacteria (LAB), Pedίococcus pentosaceus isolated in the laboratory from cheese was tested for its stability and viability under the induced conditions of human gastrointestinal (GI) tract. The culture has shown probiotic properties and has been deposited at MTCC (Microbial Technology Culture Collection Centre) Chandigarh, with an accession No.5151. The culture has a survival of 28.5% at a low pH of 2.0 showing its efficiency to be stable in harsh acidic environment. Shelf-life studies showed survival rate for 21 days under refrigerated condition which makes the culture suitable for incorporation in fruit juices and other food formulations having low pH. Under simulated human gastrointestinal tract conditions with the particular pH and bile salt mix concentration of jejunum, ileum and large intestine, viable cell count (5 log cfu/ml) was found in the therapeutic minimum range as given by WHO.</p>

Item Type:	Article
Uncontrolled Keywords:	Lactic acid bacteria, Pediococcus pentosaceus, Gastrointestinal tract, MRS broth, Probiotic
Subjects:	600 Technology > 08 Food technology > 09 Food Microbiology 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	28 Feb 2007
Last Modified:	17 Oct 2018 06:54
URI:	http://ir.cftri.res.in/id/eprint/429

Actions (login required)

View Item