Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas

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• 作者：Jyoti Prakash Tamang ; Buddhiman Tamang ; Ulrich Schillinger ; Claudia Guigas ; Wilhelm H. Holzapfel
• 关键词：Functional properties ; LAB ; Fermented vegetables ; Himalayas
• 刊名：International Journal of Food Microbiology
• 出版年：2009
• 出版时间：30 September 2009
• 年：2009
• 卷：135
• 期：1
• 页码：28-33
• 全文大小：231 K

文摘

A total of 94 strains of Lactic acid bacteria (LAB), previously isolated from ethnic fermented vegetables and tender bamboo shoots of the Himalayas, were screened for functional properties such as acidification capacity, enzymatic activities, degradation of antinutritive factors and oligosaccharides, production of biogenic amines, hydrophobicity and adherence to mucus secreting HT29 MTX cells. Strong acidification and coagulation activities of LAB strains were recorded. Most of the LAB strains showed antimicrobial activities against the used indicator strains; however, only Lb. plantarum IB2 (BFE 948) isolated from inziangsang, a fermented leafy vegetable product, produced a bacteriocin against Staphylococcus aureus S1. LAB strains showed enzymatic activities and also degraded oligosaccharides. Almost all the strains of LAB were non-producers of biogenic amines except few strains. Some strains of Lb. plantarum showed more than 70 % hydrophobicity. Adherence to the mucus secreting HT29 MTX cells was also shown by seven strains indicating their probiotic nature.