Fermentation Technology and Bioengineering Department, Central Food Technological Research Institute, Mysore, Karnataka India.
Fermentation Technology and Bioengineering Department, Central Food Technological Research Institute, Mysore, 570 020 India.
J Food Sci Technol. 2013 Apr;50(2):360-6. doi: 10.1007/s13197-011-0345-9. Epub 2011 Apr 6.
Functional properties of the Lactobacillus fermentum CFR 2195, isolated from healthy infant feces have been evaluated. The adherence of L. fermentum to HT-29 and Caco-2 cell-lines were found to be 197.66 ± 15.62 and 100.33 ± 15.69 per 100 cells, respectively. The effect of different concentrations of FOS (0.5, 1.0, 1.5, 2.0 and 2.5%) on the growth rate of L. fermentum was checked and 2.0% FOS was selected for further studies. The synbiotic preparation containing L. fermentum and FOS exhibited significant antimicrobial activity against a few tested common food borne pathogens. The proteolytic activity of the L. fermentum was significant and the total amino acid content in milk fermented with L. fermentum was 555 mg/l. In addition, it was found to produce 29.45 ng vitamin B12/g dry biomass in submerged fermentation (96 h) with successive anaerobic and aerobic phases of 48 h.
从健康婴儿粪便中分离出的发酵乳杆菌 CFR 2195 的功能特性已得到评估。发现发酵乳杆菌对 HT-29 和 Caco-2 细胞系的黏附率分别为 100 个细胞中的 197.66±15.62 和 100.33±15.69。检查了不同浓度（0.5%、1.0%、1.5%、2.0%和 2.5%）的 FOS 对发酵乳杆菌生长速度的影响，并选择 2.0%的 FOS 进行进一步研究。含有发酵乳杆菌和 FOS 的合生元制剂对一些常见的食源性致病菌表现出显著的抗菌活性。发酵乳杆菌的蛋白水解活性显著，发酵乳中总氨基酸含量为 555mg/L。此外，在连续厌氧和好氧阶段为 48h 的厌氧气相发酵（96h）中，发现它可以产生 29.45ng 维生素 B12/g 干生物量。
