Isolation of potential probiotic Lactobacillus rhamnosus strains from traditional fermented mare milk produced in Sumbawa Island of Indonesia

Tala Shi, Keita Nishiyama, Koichi Nakamata, Ni Putu Desy Aryantini, Dai Mikumo, Yuji Oda, Yuji Yamamoto, Takao Mukai, I. Nengah Sujaya, Tadasu Urashima, Kenji Fukuda

研究成果: Article査読

20 被引用数 (Scopus)

抄録

To explore potential probiotics in the traditional foods of Indonesia, fermented mare milk produced in Sumbawa Island was investigated in this study. Gram stain, catalase activity, gas production, cell morphology, carbohydrate utilization pattern, and 16S rDNA sequencing were performed to identify isolated lactic acid bacteria. To assess their probiotic ability, tolerance of low pH, bile salts, artificial gastrointestinal fluids, and adhesion properties to extracellular matrices, were examined. In total 27 strains, 25 Lactobacillus rhamnosus and two Lactobacillus fermentum, were obtained. Among the isolated lactobacilli, three Lb. rhamnosus strains, FSMM15, FSMM22, and FSMM26, were selected as candidates for probiotics, using Lb. rhamnosus GG as index. In vitro binding assay of the three strains against several extracellular matrix proteins revealed that FSMM15 and FSMM26 gave greater binding ratios of mucin/bovine serum albumin (BSA) and significantly higher adhesive abilities to fibronectin than Lb. rhamnosus GG. FSMM22 showed significantly higher adhesion to laminin than Lb. rhamnosus GG.

本文言語English
ページ(範囲)1897-1903
ページ数7
ジャーナルBioscience, Biotechnology and Biochemistry
76
10
DOI
出版ステータスPublished - 2012

ASJC Scopus subject areas

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

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