Literature DB >> 28213032

Applicability of a colorimetric method for evaluation of lactic acid bacteria with probiotic properties.

Min Young Jung1, Jina Lee1, Boyeon Park1, Hyelyeon Hwang1, Sung-Oh Sohn1, Se Hee Lee1, Hyeong In Lim1, Hae Woong Park1, Jong-Hee Lee2.   

Abstract

Rapid colorimetric methods using various indicator reagents have been developed to monitor bacterial viability. Here, we examined the applicability of a method based on the reduction of resazurin or water-soluble tetrazolium salt-8 (WST-8) to screen lactic acid bacteria (LAB) for growth, tolerance against bile acid and low pH. The resazurin reduction test proved unsuitable for screening LAB such as Lactobacillus plantarum and Leuconostoc mesenteroides since it reacted with acid present in the cultures. LAB growth could be indirectly quantified by measuring WST-8 reduction. This method proved more sensitive and quickly results than counting bacterial colony forming units and turbidity at 600 nm in the presence of bile and acid. Our results suggested that the WST-8-based method could be useful for the characterization of growth and tolerance of the lactic acid producing bacteria. Copyright Â
© 2016 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Colorimetric assay; LAB; Lactobacillus plantarum; Probiotics

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Year:  2016        PMID: 28213032     DOI: 10.1016/j.fm.2016.12.008

Source DB:  PubMed          Journal:  Food Microbiol        ISSN: 0740-0020            Impact factor:   5.516


  3 in total

1.  Postbiotic metabolites, antioxidant and anticancer activities of probiotic Leuconostoc pseudomesenteroides strains in natural pickles.

Authors:  Yusuf Alan; Ahmet Savcı; Enver Fehim Koçpınar; Metin Ertaş
Journal:  Arch Microbiol       Date:  2022-08-23       Impact factor: 2.667

2.  Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi.

Authors:  Hyelyeon Hwang; Jong-Hee Lee
Journal:  Molecules       Date:  2018-11-21       Impact factor: 4.411

Review 3.  Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods.

Authors:  Sudhanshu S Behera; Ramesh C Ray; Nevijo Zdolec
Journal:  Biomed Res Int       Date:  2018-05-28       Impact factor: 3.411

  3 in total

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