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Rast a prežívanie probiotických laktobacilov v lisovanom pohánkovom produkte
[Growth and survival of probiotic lactobacilli in pressed buckwheat product]
Denisa Liptáková, Monika Petruláková, Jana Pelikánová, Ľubomír Valík, Kristína Krištúfková
Language Slovak Country Czech Republic
- MeSH
- Apoptosis MeSH
- Diet, Gluten-Free * MeSH
- Caco-2 Cells microbiology MeSH
- Celiac Disease diet therapy MeSH
- Fagopyrum * MeSH
- Fermentation MeSH
- HeLa Cells microbiology MeSH
- Lacticaseibacillus rhamnosus * isolation & purification growth & development MeSH
- Lactobacillus acidophilus * isolation & purification growth & development MeSH
- Humans MeSH
- Probiotics * MeSH
- Check Tag
- Humans MeSH
The growth dynamics of Lactobacillus acidophilus 145 and Lb. rhamnosus GG in substrate prepared from buckwheat, water or milk, sucrose or flavoring compound (vanilla and chocolate) was investigated. In general, during the fermentation (numbers at the end have reached values from 1.8?108 to 3.4?109 cfu g1) or storage (Nfinal from 1.8?108 to 3.3?109 cfu g1), the growth of individual strain was satisfactory. According to the evaluation of overall taste, the substrate with vanilla flavor and water, fermented by Lb. rhamnosus GG for 24 h and stored for 5 days, obtained the highest number of points. Lactobacilli had slightly cytotoxic effect on the HeLa cells and Caco-2 cells, and the percentage of inhibition after 48 and 72 h of exposure ranged from 40 to 96 % for both selected strains.
Growth and survival of probiotic lactobacilli in pressed buckwheat product
Literatura
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- $a Rast a prežívanie probiotických laktobacilov v lisovanom pohánkovom produkte / $c Denisa Liptáková, Monika Petruláková, Jana Pelikánová, Ľubomír Valík, Kristína Krištúfková
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- $a The growth dynamics of Lactobacillus acidophilus 145 and Lb. rhamnosus GG in substrate prepared from buckwheat, water or milk, sucrose or flavoring compound (vanilla and chocolate) was investigated. In general, during the fermentation (numbers at the end have reached values from 1.8?108 to 3.4?109 cfu g1) or storage (Nfinal from 1.8?108 to 3.3?109 cfu g1), the growth of individual strain was satisfactory. According to the evaluation of overall taste, the substrate with vanilla flavor and water, fermented by Lb. rhamnosus GG for 24 h and stored for 5 days, obtained the highest number of points. Lactobacilli had slightly cytotoxic effect on the HeLa cells and Caco-2 cells, and the percentage of inhibition after 48 and 72 h of exposure ranged from 40 to 96 % for both selected strains.
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