Legumes as potential plants for probiotic strain Lactobacillus rhamnosus GG

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

Volumn 63, Issue 5, 2015, Pages 1505-1511

  Petruláková, Monika ^a   Valík, L'ubomír ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

Fermentation; Growth parameters; Lactobacillus rhamnosus GG; Legumes; Metabolic parameters; Probiotic

Indexed keywords

EID: 84948763621     PISSN: 12118516     EISSN: None     Source Type: Journal    
DOI: 10.11118/actaun201563051505     Document Type: Article

References (23)

1. BARANYI, J. and ROBERTS, T. A. 1994. A dynamic approach to predicting bacterial growth in food. Int. J. Food Microbiol., 23(3-4): 277-294.
2. BOSCHIN, G. and ARNOLDI, A. 2011. Legumes are valuable sources of tocopherols. Food Chem., 127(3): 1199-1203.
3. EGOUNLETY, M. and AWORH, O. C. 2003. Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms). J. Food Eng., 56(2-3): 249-254.
4. FRIAS, J., MIRANDA, M. L., DOBLADO, R. and VIDAL-VALVERDE, C. 2005. Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. Multolupa. Food Chem., 92(2): 211-220.
5. GORNER, F. and VALIK, ̗. 2004. Aplikovaná mikrobiológia požívatín. Bratislava: Malé Centrum.
6. HELLAND, M. H., WICKLUND, T. and NARVHUS, J. A. 2004a. Growth and metabolism of selected strains of probiotic bacteria in milk- and waterbased cereal puddings. Int. Dairy J., 14(11): 957-965.
7. HELLAND, M. H., WICKLUND, T. and NARVHUS, J. A. 2004b. Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley. Int. J. Food Microbiol., 91(3): 305-313.
8. KOCKOVÁ, M., DILONGOVÁ, M., HYBENOVÁ, E. and VALÍK, ̗. 2013a. Evaluation of cereal and pseudocereal suitability for the development of new probiotic foods. J. Chem., 2013: 8.
9. KOCKOVÁ, M., MENDEL, J., MEDVEɰOVÁ, A., ŠTURDÍK, E. and VALÍK, ̗. 2013b. Cereals and pseudocereals as substrates for growth and metabolism of a probiotic strain Lactobacillus rhamnosus GG. J. Food Nutr. Res., 52(1): 25-36.
10. LAM, E. K. Y., TAI, E. K. K., KOO, M. W. L., WONG, H. P. S., WU, W. K. K., YU, L. et al. 2007. Enhancement of gastric mucosal integrity by Lactobacillus rhamnosus GG. Life Sci., 80(23): 2128-2136.
11. MICHAELS, T. E. 2004. Pulses, Overview. Wrigley, C. (ed), Encyclopedia of grain science. Oxford: Elsevier Academic Press.
12. NĚMEČKOVÁ, I., DRAGOUNOVÁ, H., PECHAČOVÁ, M., RYSOVÁ, J. and ROUBAL, P. 2011. Fermentation of vegetable substrate by lactic acid bacteria as a basis of functional foods. Czech J. Food Sci., 29(2011): S42-S48.
13. PELIKÁNOVA, J., LIPTÁKOVÁ, D., VALÍK, ̗. and STANČEKOVA, K. 2011. Evaluation of the growth of selected lactobacilli in pseudocereal substrate. Potravinarstvo, 5(4): 53-57.
14. PITINO, I., RANDAZZO, C. L., MANDALARI, G., LO CURTO, A., FAULKS, R. M., LE MARC, Y. et al. 2010. Survival of Lactobacillus rhamnosus strains in the upper gastrointestinal tract. Food Microbiol, 27(8): 1121-1127.
15. RATHORE, S., SALMERÓN, I. and PANDIELLA, S. S. 2012. Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures. Food Microbiol., 30(1): 239-244.
16. SONG, Y. S., FRIAS, J., MARTINEZ-VILLALUENGA, C., VIDAL-VALDEVERDE, C. and GONZALEZ DE MEJIA, E. 2008. Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products. Food Chem., 108(2008): 571-581.
17. SREERAMA, Y. N., SASHIKALA, V. B., PRATAPE, V. M. and SINGH, V. 2012. Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality. Food Chem., 131(2012): 462-468.
18. STN ISO 15214. 2002. Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of mesophilic lactic acid bacteria. Colony-count technique at 30 °C [in Czech: Mikrobiológia potravín a krmív. Horizontálna metóda na stanovenie počtu mezofilných kyslomliečnych baktérií. Metóda počítania kolónií kultivovaných pri 30 °C]. Bratislava, Slovak Republic: Slovak standards institute.
19. SUCCI, M., TREMONTE, P., REALE, A., SORRENTINO, E., GRAZIA, L., PACIFICO, S. et al. 2005. Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese. FEMS Microbiol Lett, 244(1): 129-137.
20. THARANATHAN, R. N. and MAHADEVAMMA, S. 2003. Grain legumes - a boon to human nutrition. Trends Food Sci. Tech., 14(12): 507-518.
21. VALÍK, ̗., MEDVEɰOVÁ, A. and LIPTÁKOVÁ, D. 2008. Characterization of the growth of Lactobacillus rhamnosus GG in milk at suboptimal temperatures. J. Food Nutr. Res., 47(2): 60-67.
22. YADAV, S. and KHETARPAUL, N. 1994. Indigenous legume fermentation: Effect on some antinutrients and in-vitro digestibility of starch and protein. Food Chem., 50(4): 403-406.
23. ZALÁN, Z., HUDÁČEK, J., ŠTĚTINA, J., CHUMCHALOVÁ, J. and HALÁSZ, A. 2010. Production of organic acids by Lactobacillus strains in three different media. Eur. Food Res. Technol., 230(3): 395-404.