SELECTION OF APPROPRIATE PROBIOTIC STRAINS FOR USE IN FUNCTIONAL ICE CREAM (REVIEW STUDY)

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HOMAYOUNI A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: JOURNAL OF MICROBIAL BIOTECHNOLOGY Year:2011 | Volume:3 | Issue:8 Page(s): 49-56

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Title

SELECTION OF APPROPRIATE PROBIOTIC STRAINS FOR USE IN FUNCTIONAL ICE CREAM (REVIEW STUDY)

Author(s)

HOMAYOUNI A. | Issue Writer Certificate

Keywords

STRESS RESPONSESQ2

LACTOBACILLUS ACIDOPHILUSQ2

PROBIOTICQ2

Abstract

A greater understanding of how the survival of LACTOBACILLUS ACIDOPHILUS cells in the process of preparing and using it commercially as a PROBIOTIC bacterium is useful. So, the aim of this study is determination of the effect of different environmental stresses on survival of L. acidophilus.As L. acidophilus is one of the most important PROBIOTIC microorganisms in food technology, so we decided to review different aspects of STRESS RESPONSES in L. acidophilus in published papers between 1980 and 2010.Results showed that L. acidophilus has possibility to adapt to one or more stresses, but not all stresses could provide cross-protection against every stresses tested. It appears that L. acidophilus is capable of displaying adaptive response to stress. It also proved that the resistance of L. acidophilus against stress in the stationary growth phase is more than the logarithmic growth phase.Considering the factors studied in this research L. acidophilus bacteria has possibility to adapt to against environmental stress and can be treated before using it in harsh conditions, in order to bacteria survival increase.

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APA: Copy

HOMAYOUNI, A.. (2011). SELECTION OF APPROPRIATE PROBIOTIC STRAINS FOR USE IN FUNCTIONAL ICE CREAM (REVIEW STUDY). JOURNAL OF MICROBIAL BIOTECHNOLOGY, 3(8), 49-56. SID. https://sid.ir/paper/181441/en

Vancouver: Copy

HOMAYOUNI A.. SELECTION OF APPROPRIATE PROBIOTIC STRAINS FOR USE IN FUNCTIONAL ICE CREAM (REVIEW STUDY). JOURNAL OF MICROBIAL BIOTECHNOLOGY[Internet]. 2011;3(8):49-56. Available from: https://sid.ir/paper/181441/en

IEEE: Copy

A. HOMAYOUNI, “SELECTION OF APPROPRIATE PROBIOTIC STRAINS FOR USE IN FUNCTIONAL ICE CREAM (REVIEW STUDY),” JOURNAL OF MICROBIAL BIOTECHNOLOGY, vol. 3, no. 8, pp. 49–56, 2011, [Online]. Available: https://sid.ir/paper/181441/en

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