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Physiological characteristics and applications of Lactobacillus pentosus strains in selected dairy products

Abstract : Two Lactobacillus pentosus strains, Ind1 and Ind3, were isolated from a traditional Chinese cheese product called Naigeda, collected from Xinjiang region of China. Since there is little information regarding the probiotic properties of L. pentosus strains, this study was designed to provide more supporting data for L. pentosus as a potential probiotic strain application. The physiological properties of the two L. pentosus strains, Ind1 and Ind3, such as the in vitro test on the intolerance under the gastro-intestinal environment, the ability of adherence on the intestinal epithelium were studied. Their intolerance as well as inhibition and degradation ability under presence of pre-carcinogenic substances existing in human gut such as phenol, p-cresol and indole at different concentrations were also determined. The effects of the two L. pentosus strains on modulation of the mice intestinal micro flora, by oral administration of 109cfu/ml of strains in 0.5ml of skim milk, were investigated: the amounts of Lactobacillus spp., Bifidobacterium spp., Enterobacilli, Enterococcus and Clostridium perfringens in the feces of mice during and after the feeding of probiotic strains were counted. Furthermore, the technological properties of the two L. pentosus strains on their GABA producing ability were studied: the medium and process parameters optimization was carried out in order to try to obtain the highest GABA content in the fermented dairy products. Results showed that the two L. pentosus strains had high survival rates (higher than 90% in acid and 80% in bile solution). The adhesive ability is strain independent: Ind3 adherence was comparable with those of two commercial probiotic strains (NCFM and Lp115). Ind1 and Ind3 showed good resistance mutagenic substances phenol, p-cresol, indole at concentration below 150 μg/mL). Ind1 and Ind3 also showed certain effect on promoting the increase of Lactobacillus and Bifidobacteria counts, and inhibiting the growth of Enterobacilli and Clostridium in mice gut. These results displayed positive properties that the two L. pentosus strains can be good candidates to be used as probiotic strains potentially used in dietary supplement application or Chinese-style dairy products.
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Submitted on : Wednesday, January 5, 2011 - 6:45:29 PM
Last modification on : Friday, August 5, 2022 - 2:38:10 PM


  • HAL Id : pastel-00552270, version 1
  • PRODINRA : 246315



Su Jin. Physiological characteristics and applications of Lactobacillus pentosus strains in selected dairy products. Biotechnology. AgroParisTech, 2010. Chinese. ⟨NNT : 2010AGPT0079⟩. ⟨pastel-00552270⟩



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