| ŠPANOVÁ, Alena, Vladimír DRÁB, Kristýna TURKOVÁ, Miroslav ŠPANO, Radka BURDYCHOVÁ, Ondrej ŠEDO, Dagmar ŠRŮTKOVÁ, Vojtěch RADA and Bohuslav RITTICH. Selection of potential probiotic Lactobacillus strains of human origin for use in dairy industry. European Food Research and Technology. New York: Springer, 2015, vol. 241, No 6, p. 861-869. ISSN 1438-2377. Available from: https://dx.doi.org/10.1007/s00217-015-2511-1. |
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@article{1338654,
author = {Španová, Alena and Dráb, Vladimír and Turková, Kristýna and Špano, Miroslav and Burdychová, Radka and Šedo, Ondrej and Šrůtková, Dagmar and Rada, Vojtěch and Rittich, Bohuslav},
article_location = {New York},
article_number = {6},
doi = {http://dx.doi.org/10.1007/s00217-015-2511-1},
keywords = {Lactobacillus; Identification; MALDI-TOF MS; In vitro tests; Probiotic characteristics},
language = {eng},
issn = {1438-2377},
journal = {European Food Research and Technology},
title = {Selection of potential probiotic Lactobacillus strains of human origin for use in dairy industry},
url = {https://link.springer.com/content/pdf/10.1007%2Fs00217-015-2511-1.pdf},
volume = {241},
year = {2015}
}
TY - JOUR
ID - 1338654
AU - Španová, Alena - Dráb, Vladimír - Turková, Kristýna - Špano, Miroslav - Burdychová, Radka - Šedo, Ondrej - Šrůtková, Dagmar - Rada, Vojtěch - Rittich, Bohuslav
PY - 2015
TI - Selection of potential probiotic Lactobacillus strains of human origin for use in dairy industry
JF - European Food Research and Technology
VL - 241
IS - 6
SP - 861-869
EP - 861-869
PB - Springer
SN - 14382377
KW - Lactobacillus
KW - Identification
KW - MALDI-TOF MS
KW - In vitro tests
KW - Probiotic characteristics
UR - https://link.springer.com/content/pdf/10.1007%2Fs00217-015-2511-1.pdf
L2 - https://link.springer.com/content/pdf/10.1007%2Fs00217-015-2511-1.pdf
N2 - In the present study, phenotypic and genotypic methods and MALDI-TOF mass spectrometry were applied for the species identification of 29 out of 30 strains of the genus Lactobacillus isolated from faecal samples of 30 breastfed infants. All strains were tested for growth in milk and/or reconstituted skimmed milk supplemented with 0.5 % yeast extract, production of lactic acid, bile salts and low pH tolerance, and for production of beta-glucuronidase. PCR screenings of tyrosine-decarboxylase and histidine-decarboxylase genes were also carried out. Survival of Lactobacillus cells at low pH and their bile tolerance were strain specific. Finally, seven strains of probiotic species were selected for possible use in the dairy industry and for further tests concerning their probiotic characteristics.
ER -
ŠPANOVÁ, Alena, Vladimír DRÁB, Kristýna TURKOVÁ, Miroslav ŠPANO, Radka BURDYCHOVÁ, Ondrej ŠEDO, Dagmar ŠRŮTKOVÁ, Vojtěch RADA and Bohuslav RITTICH. Selection of potential probiotic Lactobacillus strains of human origin for use in dairy industry. \textit{European Food Research and Technology}. New York: Springer, 2015, vol.~241, No~6, p.~861-869. ISSN~1438-2377. Available from: https://dx.doi.org/10.1007/s00217-015-2511-1.
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