Naslov
The use of Lactobacillus plantarum L4 for the production of probiotic drink with cabbage juice

Autori
Leboš, Andreja ; Habjanič, Ksenija ; Kos, Blaženka ; Frece, Jadranka ; Beganović, Jasna ; Šušković, Jagoda

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 2008 Joint Central European Congress: 4th Central European Congress on Food and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Central European Meeting, Prehrambeno-biotehnološki fakultet (2008)ISBN 978-953-6207-88-6. / - , 2008, 319-326

Skup
4th Central European Congress on Food and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Central European Meeting

Mjesto i datum
Cavtat, Hrvatska, 15.05.2008. - 17.05.2008

Vrsta sudjelovanja
Ostalo

Vrsta recenzije
Domaća recenzija

Ključne riječi
Lactobacillus plantarum; probiotic starter cultures; cabbage juice fermentation; SDS PAGE electrophoresis; antibacterial activity

Sažetak
The potential for using probiotic strain Lactobacillus plantarum L4 in cabbage juice fermentation was investigated. During the controlled fermentation of cabbage juice “ Varaždinski” and “ Vranski” cultivar with Lactobacillus plantarum L4, probiotic strain has produced cca 10 g/L lactic acid, pH was 4.3, and number of live cells stayed high (more than 106CFU/ml). Number of probiotic bacterium Lactobacillus plantarum L4, which was confirmed with RAPD-PCR method, maintained high during 2 weeks of the fermented cabbage juices storage at 4oC which ranks produced fermented cabbage juices into probiotic products because they contain more than 106 CFU/ml. Spontaneous fermentation was carried out together with controlled fermentation but without satisfying results what points out to deficient concentration of autochthonous lactic acid bacteria that could start the fermentation. Because of that the isolation of autochthonous lactic acid bacteria was carried out. Phenotypic characterization of 8 selected bacterial strains was done by SDS-PAGE of whole cell proteins. Electrophoretic pattern revealed one bacterial strain and it was identified as monoculture species of Lactobacillus plantarum. Furthermore the fermentation of the cabbage juice “ Varaždinski” and “ Vranski” cultivar was carried out with isolated and cultivated monoculture species of Lactobacillus plantarum and obtained results were comparable with the parametars of fermentation carried out with probiotic strain Lactobacillus plantarum L4. Isolated monoculture species of Lactobacillus plantarum and probiotic strain Lactobacillus plantarum L4 have shown antibacterial activity against six test microorganisms (Staphylococcus aureus 3048, Staphylococcus aureus K-144, Escherichia coli 3014, Salmonella enterica serovar Typhimurium, Bacillus subtilis ATCC 6633 and Bacillus cereus). High degree of survival and antibacterial activity of examined strains offers the possibility of their use as starter cultures for fermentation of the substrate such as cabbage juice.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA