TAILIEUCHUNG - Identification of a lactic bacterium strain used for obtaining a pollen based probiotic product
This study concerns the identification of a Lactobacillus acidophilus strain by conventional taxonomic techniques (cultivation at different temperatures, different pH values, use of different carbon sources, development on different media and determination of antibioresistance) and by molecular genetic techniques (determination of G and C content). | Turk J Biol 30 (2006) 75-80 © TÜB‹TAK Identification of a Lactic Bacterium Strain Used for Obtaining a Pollen-Based Probiotic Product Adrian VAMANU1, Emanuel VAMANU1, Manuel DRUGULESCU2, Ovidiu POPA2, Gheorghe CÂMPEANU2 1The University of the Agronomical Sciences and Veterinary Medicine, Bucharest, Faculty of Biotechnology, Bd. Marasti No. 59, sector 1, zip 011464, Bucharest - ROMANIA 2Biotehnol - Applied Biochemistry and Biotechnology Center, Bd. Marasti No. 59, sector 1, zip 011464, Bucharest - ROMANIA Received: Abstract: This study concerns the identification of a Lactobacillus acidophilus strain by conventional taxonomic techniques (cultivation at different temperatures, different pH values, use of different carbon sources, development on different media and determination of antibioresistance) and by molecular genetic techniques (determination of G and C content). The strain is used for inoculation in media with ground or unground pollen and honey, in order to obtain a probiotic product. Over 72 h the glucid consumption, cell viability and acid production is measured. Key Words: Lactobacillus acidophilus, % GC, pollen, lactic acid Introduction Lactic acid bacteria are known to be of practical importance. One of the most important applications of acido-lactic bacteria (LAB) is its use as probiotics. From all LAB types, Lactobacillus has some useful characteristics which make it useful for industrial applications (1). The different Lactobacilli species are aerotolerant, non pathogenic, and do not produce toxic substances or toxins. They can resist weak acids (2), pH – and the yield of lactic acid is 90%. They are highly used in controlled fermentations (3). The most important role of LAB is its protective role against infections and against the colonization of pathogen microorganism in the digestive tract. In most cases the inoculum passively transits the gastro-intestinal tract. The microbial interactions are mainly responsible for the
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