Application of some insensitive probiotic lactic acid bacteria and ginger as functional dairy products
Journal Title: Microbial Biosystems Journal - Year 2018, Vol 3, Issue 1
Abstract
The use of dairy-based functional foods has increased markedly over the last few years. Ginger is believed to exert a wide range of therapeutic properties. This study aimed to evaluate probiotic properties of twenty Lactic acid bacteria to apply in functional fermented milk fortified with fresh ginger juice to increase the therapeutic and nutritional effects of the product. Ginger juice was prepared from ginger rhizomes through sorting, washing, peeling, crushing and crude juice extraction. It was assayed for antibacterial activity by minimal inhibitory concentration against antibiotic resistant pathogenic bacteria (E. coli BA 12296, Bacillus subtilis DB100, Klebsiella pneumoniaa ATCC12296, Salmonella senftenberg ATCC 8400, Staphylococcus aureus NCTC 10788, Staphylococcus epidermidis ATCC 35984). Total phenol, total flavonoids and antioxidant activity were determined, ginger juice showed an antibacterial activity and antioxidant activity. Twelve strains out of twenty were resistant to bile salts concentrations (0.2, 0.3 and 0.4 w/v), to acid conditions (pH 2.0, 3.0 and 4.0) and were able to grow in the presence of 0.2 and 0.4 w/v of phenol. Seven strains (Lactobacillus delbrueckii subsp. delbrueckii KT615, Lb. brevis KP653, Lb. delbrueckii subsp. lactis KP645, Lb. plantarum KP623, Lb. paracasei subsp. tolerans WT631, Enterococcus faecalis BM711, Enterococcus faecium BT734) had the ability to adhere to rabbit intestinal epithelial cells in-vitro, and were resistant to ginger juice. Ginger juice concentration showed indirect relationship with the milk coagulation time and direct with syneresis of fermented milk. It was showed that used 2% of ginger juice concentrations was the best results on fermented milk products.
Authors and Affiliations
Allam MG, Gomaa MAE, Ayad EHE and Darwish SM
Keywords
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