In vitro probiotic evaluation of phytase producing Lactobacillus species isolated from Uttapam batter and their application in soy milk fermentation

Journal of Food Science and Technology

Volumn 52, Issue 9, 2015, Pages 5631-5640

  Saraniya, Appukuttan ^a   Jeevaratnam, Kadirvelu ^a  

^a PONDICHERRY UNIVERSITY   (India)

Author keywords

Antioxidant activity; Lactobacillus; Phytase; Probiotic; Soy milk fermentation; Uttapam batter

Indexed keywords

ANTIOXIDANTS; BACILLI; BODY FLUIDS; ENZYMES; FERMENTATION; LACTIC ACID; PATHOGENS; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; LACTOBACILLUS; PHYTASES; PROBIOTICS; SOY MILK; UTTAPAM BATTER;

FERMENTED MILK;

LACTOBACILLUS; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM;

EID: 84940446760     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1686-y     Document Type: Article

References (36)

1. Anastasio M, Pepe O, Cirillo T, Palomba S, Blaiotta GA, Villani F (2010) Selection and use of phytate-degrading LAB to improve cereal-based products by mineral solubilization during dough fermentation. J Food Sci 75:28–35
2. Ashraf R, Shah NP (2011) Antibiotic resistance of probiotic organisms and safety of probiotic dairy products. Review. Int Food Res J 18:837–853
3. Begley M, Hill C, Gahan CGM (2006) Bile salt hydrolase activity in probiotics. Appl Environ Microbiol 72:1729–1738
4. Cesena C, Morelli L, Alander M, Siljander T, Tuomola E, Salminen S, Mattila-Sandholm T, Vilpponen-Salmela T, von Wright A (2001) Lactobacillus crispatus and its non-aggregating mutant in human colonization trials. J Dairy Sci 84:1001–1010
5. Charteris WP, Kelly PM, Morelli L, Collins JK (1998) Antibiotic susceptibility of potentially probiotic Lactobacillus species. J Food Prot 61:1636–1643
6. Chen L, Madl RL, Vadlani PV, Li L, Wang W (2013) Value - added products from soybean: removal of anti-nutritional factors via bioprocessing. In: El-Shemy HA (ed) Soybean - bio-active compounds. InTech, Croatia, pp 161–180
7. CLSI (2011) Performance standards for antimicrobial susceptibility testing; twenty-first informational supplement. Clinical and Laboratory Standards Institute, Pennsylvania
8. Collado MC, Meriluoto J, Salminen S (2008) Adhesion and aggregation properties of probiotic and pathogen strains. Eur Food Res Technol 226:1065–1073
9. Conway PL, Gorbach SL, Goldin BR (1987) Survival of lactic acid bacteria in the human stomach and adhesion to intestinal cells. J Dairy Sci 70:1–12
10. Dashkevicz MP, Feighner SD (1989) Development of a differential medium for bile salt hydrolase-active Lactobacillus spp. Appl Environ Microbiol 55:11–16
11. De Smet I, Van Hoorde L, Vande Woestyne M, Christiaens H, Verstraete W (1995) Significance of bile salt hydrolytic activities of Lactobacilli. J Appl Bacteriol 79:292–301
12. de Valdez GF, de Taranto MP (2001) Probiotic properties of Lactobacilli: cholesterol reduction and bile salt hydrolase activity. In: Spencer JFT, de Spencer ALR (eds) Food microbiology protocols. Humana Press, New Jersey, pp 173–182
13. Doyle RJ, Rosenberg M (1995) Measurement of microbial adhesion to hydrophobic substrates. Methods Enzymol 253:542–550
14. Forestier C, De Champs C, Vatoux C, Joly B (2001) Probiotic activities of Lactobacillus casei rhamnosus: in vitro adherence to intestinal cells and antimicrobial properties. Res Microbiol 152:167–173
15. Galdeano CM, LeBlanc M, Vinderola G, Bibas MEB, Perdigón G (2007) Proposed model: mechanisms of immunomodulation induced by probiotic bacteria. Clin Vaccine Immunol 14:485–492
16. Gao Y, Li D, Liu S, Liu Y (2012) Probiotic potential of Lactobacillus sake C2 isolated from traditional Chinese fermented cabbage. Eur Food Res Technol 234:45–51
17. Greiner R, Konietzny U (2006) Phytase for food application. Food Technol Biotechnol 44:125–140
18. Hammes WP, Hertel C (2006) The genera Lactobacillus and Carnobacterium, in: Dworkin M, Falkow S, Rosenberg E, Schleifer K.-H, Stackebrandt E (Eds.). The Prokaryotes, New York, 4:320–403
19. Kimoto H, Ohmomo S, Okamoto T (2002) Cholesterol removal from media by Lactococci. J Dairy Sci 85:3182–3188
20. Li H, Yan L, Wang J, Zhang Q, Zhou Q, Sun T, Chen W, Zhang H (2012) Fermentation characteristics of six probiotic strains in soymilk. Ann Microbiol 62:1473–1483
21. Marazza JA, Nazarenob MA, de Gioria GS, Garroa MS (2012) Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus. J Funct Foods 4:594–601
22. Midolo PD, Lambert JR, Hull R, Luo F, Grayson ML (1995) In vitro inhibition of Helicobacter pylori NCTC 11637 by organic acids and lactic acid bacteria. J Appl Bacteriol 79:475–479
23. Morelli L (2000) In vitro selection of probiotic lactobacilli: a critical appraisal. Curr Issues Intest Microbiol 1:59–67
24. Nissen L, Chingwaru W, Sgorbati B, Biavati B, Cencic A (2009) Gut health promoting activity of new putative probiotic/protective Lactobacillus spp. strains: a functional study in the small intestinal cell model. Int J Food Microbiol 135:288–294
25. Oh N, In M (2009) Phytate degradation by Leuconostoc mesenteroides KC51 cultivation in soymilk African. J Biotechnol 8:3023–3026
26. Osmanagaoglu O, Kiran F, Ataoglu H (2010) Evaluation of in vitro probiotic potential of Pediococcus pentosaceus OZF isolated from human breast milk. Probiotics Antimicrob Proteins 2:162–174
27. Sadasivam S, Manickam A (2008) Biochemical Methods, 3rd edn. New Age, New Delhi
28. Saito K, Jin D, Ogawa T, Muramoto K (2003) Antioxidative properties of tripeptide libraries prepared by the combinatorial chemistry. J Agric Food Chem 51:3668–3674
29. Saraniya A, Jeevaratnam K (2012) Molecular characterization of bacteriocinogenic Lactobacillus species isolated from fermented Uttapam batter. Biosci Biotechnol Res Asia 9:417–421
30. Sleator RD, Hill C (2008) New frontiers in probiotic research. Lett Appl Microbiol 46:143–147
31. Telang AM, Joshi VS, Sutar N, Thorat BN (2010) Enhancement of biological properties of soymilk by fermentation. Food Biotechnol 24:375–387
32. Todorov SD, LeBlanc JG, Franco BDGM (2012) Evaluation of the probiotic potential and effect of encapsulation on survival for Lactobacillus plantarum ST16Pa isolated from papaya. World J Microbiol Biotechnol 28:973–984
33. Tuomola EM, Salminen SJ (1998) Adhesion of some probiotic and dairy Lactobacillus strains to Caco-2 cell cultures. Int J Food Microbiol 41:45–51
34. Vinderola CG, Reinheimer JA (2003) Lactic acid starter and probiotic bacteria: a comparative “in vitro” study of probiotic characteristics and biological barrier resistance. Food Res Int 36:895–904
35. Wang C-Y, Lin P-R, Ng C-C, Shyu Y-T (2010) Probiotic properties of Lactobacillus strains isolated from the feces of breast-fed infants and Taiwanese pickled cabbage. Anaerobe 16:578–585
36. WHO/FAO (2002) Working group report on drafting guidelines for the evaluation of probiotics in food. London, Ontario, Canada