Characterization of Lactobacillus acidophilus strains for use as dietary adjunct

doi:10.1016/0168-1605(95)00014-3

International Journal of Food Microbiology

Volume 29, Issue 1, February 1996, Pages 105-109

https://doi.org/10.1016/0168-1605(95)00014-3 Get rights and content

Abstract

Seven Lactobacillus acidophilus strains were studied for their morphology, biochemical properties, growth behaviour, bile tolerance, cholesterol uptake and survival at low pH. The strains significantly differed in their biochemical and beneficial traits. The strains which exhibited cholesterol uptake and ability to grow in the presence of 0.3% bile salt also utilized mannitol.

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International Journal of Food Microbiology

Abstract

References (14)

Importance of bile tolerance of Lactobacillus acidophilus used as a dietary adjunct

J. Dairy Sci.

Determination of cholesterol using O-phthaladehyde

J. Lipid Res.

Standard Methods for the Examination of Dairy Products

Chemistry and Testing of Dairy Products

Use of the minitex system for characterizing Lactobacilli

Appl. Environ. Microbiol.

Effect of low pH on the ability of Lactobacillus acidophilus to survive and adhere to human intestinal cells

J. Food Sci.

Cited by (0)

Short communicationCharacterization of Lactobacillus acidophilus strains for use as dietary adjunct

Abstract

J. Dairy Sci.

J. Lipid Res.

Standard Methods for the Examination of Dairy Products

Chemistry and Testing of Dairy Products

Use of the minitex system for characterizing Lactobacilli

Appl. Environ. Microbiol.

Effect of low pH on the ability of Lactobacillus acidophilus to survive and adhere to human intestinal cells

J. Food Sci.

Short communication
Characterization of Lactobacillus acidophilus strains for use as dietary adjunct