Functional properties of Lactobacillus plantarum strains isolated from Maasai traditional fermented milk products in Kenya.
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Date
2008-04Author
Mathara, J M
Schillinger, U
Kutima, P M
Mbugua, S K
Guigas, C
Franz, C
Holzapfel, W H
Type
ArticleLanguage
enMetadata
Show full item recordAbstract
Lactobacillus plantarum was the major species among the lactic acid bacterial strains isolated from traditional fermented milk of the Maasai in Kenya. Selected strains were characterized for their functional properties using in vitro standard procedures. All strains expressed acid tolerance at pH 2.0 after 2-h exposure of values that ranged from 1% to 100%, while bile tolerance of acid-stressed cells at 0.3% oxgal varied from 30% to 80%. In vitro adhesion to the mucus-secreting cell line HT 29 MTX and binding capacity to extracellular protein matrices was demonstrated for several strains. The four strains tested in a simulated stomach duodenum passage survived with recovery rates ranging from 17% to 100%. Strains were intrinsically resistant to several antibiotics tested. From these in vitro studies, a number of Lb. plantarum strains isolated from the Maasai traditional fermented milk showed probiotic potential. The strains are good candidates for multifunctional starter culture development.
URI
http://www.ncbi.nlm.nih.gov/pubmed/18175177http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/16954
Citation
Curr Microbiology 2008 56(4): 315-21Publisher
Department of Food Science, Nutrition and Technology, University of Nairobi
Subject
Functional propertiesLactobacillus plantarum strains
Maasai traditional fermented milk products
Kenya
Description
Journal article