Professional paper
Characterization of bacterial strain Lactobacillus plantarum 1K isolated from Slavonian “kulen“, as probiotic functional starter culture
Jadranka Frece
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Ksenija Markov
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Domagoj Čvek
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Dragan Kovačević
; Faculty of Food Technology, University of Josip Juraj Strossmayer in Osijek, Kuhačeva 20, 31000 Osijek
Tihana Krcivoj
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Abstract
The aim of this work was to investigate adhesion ability of bacterial strain L. plantarum 1K, isolated from Slavonian “kulen”, on small
and large intestine of mice in vitro and in vivo conditions. Considering that in preliminary investigation L. plantarum 1K has shown
good antimicrobial activity against pathogen microorganisms from food, it has produced signicant amount of lactic acid (21,96 g/l)
and satised the basic criteria for selection of probiotic strains in in vitro conditions, in vivo studies in experimental mice were carried
out. L. plantarum 1K signicantly reduced the number of bacterial cells of Salmonella sp. in mice infected with bacterium Salmonella
sp. and reduced the translocation of bacteria Salmonella sp. in the liver of mice. Considering that L. plantarum 1K has demonstrated
the basic functional criteria for the selection of probiotic strains, so as such, it can be used as functional autochthonous starter culture
for fermented meat products.
Keywords
probiotic; functional starter-cultures; L. plantarum; in vitro and in vivo adhesion; Salmonella sp
Hrčak ID:
61999
URI
Publication date:
1.7.2010.
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