Probiotic Properties of Lactobacilli Isolated from Thai Traditional Food

Other literature type English OPEN
KLAYRAUNG, Srikanjana; VIERNSTEIN, Helmut; SIRITHUNYALUG, Jakkapan; OKONOGI, Siriporn;
(2008)

Certain properties relevant to probiotic action, e.g. resistance to acid, bile tolerance, adhesive properties, antibacterial activity, and antibiotic susceptibility were investigated of lactobacilli isolated from four kinds of Thai traditional fermented foods. Media of ... View more
  • References (19)
    19 references, page 1 of 2

    [1] Nachev L, Nikoevska TS, Nikoevska T, Antonova T. The lactic acid bacteria in bulgarian yogurt: Antimicrobial effect. Izv Mikrobiol Inst. 1971; 22: 61-67.

    [3] Kim M, Chun J. Bacterial community structure in kimchi, a Korean fermented food. Int J Food Microbiol. 2005; 103: 91-96. [912Hdoi:10.1016/j.ijfoodmicro.2004.11.030]

    [4] Rajendran R, Ohta Y. Binding of heterocyclic amines by lactic acid bacteria from miso, a fermented Japanese food. Can J Microbiol. 1998; 44: 109-115. [913Hdoi:10.1139/cjm-44-2-109]

    [5] Yanagisawa Y, Sumi H. Natto bacillus contains a large amount of water-soluble vitamin K (Menaquinone-7). J Food Biochem. 2005; 29: 267-277. [914Hdoi:10.1111/j.1745-4514.2005.00016.x]

    [6] Tamang JP. Food culture in the Eastern Himalayas. Journal of Himalayan Research and Cultural Foundation. 2001; 5: 107-118.

    [7] Noonpakdee W, Santivarangkna C, Jumriangrit P, Sonomoto K, Panyim S. Isolation of nisin-producing Lactococcus lactis WNC 20 strain from nham, a traditional Thai fermented sausage. Int J Food Microbiol. 2003; 81: 137-145. [915Hdoi:10.1016/S0168-1605(02)00219-2]

    [8] Okada S, Daengsubha W, Uchimura T, Ohara N, Kozaki M. Flora of lactic acid bacteria in Miang produced in northern Thailand. J Gen Appl Microbiol. 1986; 32: 57-65. [916Hdoi:10.2323/jgam.32.57]

    [9] Haller D, Colbus H, Ganzle MG, Scherenbacher P, Bode C, Hammes WP. Metabolic and functional properties of lactic acid bacteria in the gastrointestinal ecosystem: a comparative in vitro study between bacteria of intestinal and fermented food origin. System Appl Microbiol. 2001; 24: 218-226. [917Hdoi:10.1078/0723-2020-00023]

    [10] Ouwehand AC, Salminen S, Isolauri E. Probiotics: an overview of beneficial effects. Antonie van Leeuwenhoek. 2002; 82: 279-289. [918Hdoi:10.1023/A:1020620607611]

    [11] Mazel D, Davies J. Antibiotic resistance in microbes. Cell Mol Life Sci. 1999; 56: 742-754. [91Hdoi:10.1007/s000180050021]

  • Related Organizations (4)
  • Metrics
Share - Bookmark