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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2015

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract

Anno di pubblicazione: 2015

Formato: Elettronico

Autori: Reale, Anna; Di Renzi, Tiziana; Rossi, Franca; Zotta, Teresa; Iacumin, Lucilla; Preziuso, Marco; Parente, Eugenio; Sorrentino, Elena; Coppola, Raffaele

Affiliazioni autori: ISA CNR; Univ Molise; Univ Udine; Univ Basilicata

Autori CNR:

  • TIZIANA DI RENZO
  • MARCO PREZIUSO
  • ANNA REALE
  • TERESA ZOTTA

Lingua: inglese

Abstract: This study was aimed at selecting novel strains of Lactobacillus paracasei, Lactobacillus casei and Lactobacillus rhamnosus for their capability to withstand different stress factors encountered in food processing and in the gastrointestinal tract. In spite of the extensive use of Lactobacillus strains in food applications and as commercial probiotics, there is little information on the diversity in the stress tolerance within these species. In this work 108 L. paracasei, 68 L. rhamnosus and 8 L casei strains, isolated from different sources (dairy and meat products, sourdoughs, wine, beverages, vegetables and human body) and geographical regions were screened for tolerance to acid, bile salts, high osmolarity and capability to grow at different non-optimal temperatures and survival after exposure to refrigeration or freezing.

Lingua abstract: inglese

Altro abstract: The study highlighted a noticeable heterogeneity in the ability of the strains to withstand harsh growth conditions suggesting that different stress factors should be applied to identify the most promising candidates for technological uses. In this investigation thirteen strains, isolated from wine, human faeces and sourdough niches, that showed better tolerance to high acidity, bile salts and NaCl, thus more interesting for being industrially exploited, were selected. (C) 2014 Elsevier Ltd. All rights reserved.

Pagine da: 721

Pagine a: 728

Pagine totali: 8

Rivista:

Lebensmittel-Wissenschaft + Technologie Elsevier.
Paese di pubblicazione: Paesi Bassi
Lingua: inglese
ISSN: 0023-6438

Numero volume: 60

Numero fascicolo: 2

DOI: 10.1016/j.lwt.2014.10.022

Referee: Sė: Internazionale

Stato della pubblicazione: Published version

Indicizzato da: ISI Web of Science (WOS) [000347740700012]

Parole chiave:

  • Lactobacillus casei/paracasei/rhamnosus
  • Ecological niches
  • Stress tolerance

Strutture CNR:

 
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