Growth Characteristics and Physiological Properties in Milk of Lactobacillus casei CU2604 Isolated from Adult Feces
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김희진 | - |
dc.contributor.author | 최재경 | - |
dc.contributor.author | 이경민 | - |
dc.contributor.author | 임중현 | - |
dc.contributor.author | 엄석진 | - |
dc.contributor.author | 김근배 | - |
dc.date.available | 2019-05-30T02:41:13Z | - |
dc.date.issued | 2009-10 | - |
dc.identifier.issn | 1225-8563 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/22972 | - |
dc.description.abstract | As a trial for the development of a new starter culture for yogurt products, more than two hundred lactic acid bacteria strains were isolated from raw milk and healthy human feces. The strains that showed excellent growth and acid production ability in the 10% skim mill, media were selected and identified as Lactobacillus casei through the API carbohydrate fermentation pattern and 16S rDNA sequence analysis. L. casei CU2604 was further investigated for its physiological characteristics as a starter culture compared with a commercial strain. The CU2604 strain showed good acid production and growth characteristics in milk, which were comparable to those of the L. casei Shirota strain. Despite the fact that both these strains displayed the same sugar fermenting pattern and PFGE band pattern, and had similar growth characteristic in milk, L. casei CU2604 exhibited different fatty acid composition in the cell wall, showed more tolerance to bile and to pH, and presented better growth inhibition activity against pathogenic bacteria. Based on these results, the L. casei CU2604 strain holds great promise for use as a novel and efficient starter culture in the production Of yogurt. Additional studies on the probiotic characteristics of this strain are currently being conducted. | - |
dc.format.extent | 8 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES | - |
dc.title | Growth Characteristics and Physiological Properties in Milk of Lactobacillus casei CU2604 Isolated from Adult Feces | - |
dc.type | Article | - |
dc.identifier.doi | 10.5851/kosfa.2009.29.5.619 | - |
dc.identifier.bibliographicCitation | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.29, no.5, pp 619 - 626 | - |
dc.identifier.kciid | ART001389141 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000271822000010 | - |
dc.identifier.scopusid | 2-s2.0-70450210183 | - |
dc.citation.endPage | 626 | - |
dc.citation.number | 5 | - |
dc.citation.startPage | 619 | - |
dc.citation.title | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES | - |
dc.citation.volume | 29 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | Lactobacillus casei | - |
dc.subject.keywordAuthor | yogurt starter | - |
dc.subject.keywordAuthor | probiotics | - |
dc.subject.keywordAuthor | PFGE | - |
dc.subject.keywordAuthor | fatty acid composition | - |
dc.subject.keywordPlus | RAW-MILK | - |
dc.subject.keywordPlus | ACIDOPHILUS | - |
dc.subject.keywordPlus | PROBIOTICS | - |
dc.subject.keywordPlus | STRAINS | - |
dc.subject.keywordPlus | MICROORGANISMS | - |
dc.subject.keywordPlus | HUMANS | - |
dc.subject.keywordPlus | ACID | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
84, Heukseok-ro, Dongjak-gu, Seoul, Republic of Korea (06974)02-820-6194
COPYRIGHT 2019 Chung-Ang University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.