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Home > Archive>Volume 31, Issue 5, 2012 >518-524. DOI:10.3969/j.issn.1673-1689.2012.05.012
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Technological Properties of Lactobacillus plantarum K25
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    Abstract:

    The aim of the present study was to evaluate the technological properties of a probiotic strain Lactobacillus plantarum K25,isolated from Tibetan kefir.The results showed that the strain displayed weak milk-coagulating activity,some proteolytic activity and strong autolytic activity.The strain also showed a strong antimicrobial activity against Shigella,while no inhibition was observed towards the commercial yogurt starters.Antibiotic susceptibility test found that the strain was sensitive to erythrocin.Among all the microbe inhibitory agents in the test,only calcium propionate did not significantly affect the growth of the strain.Furthermore,the strain maintained high viability in fermented milk during storage,and it did not cause post-acidifying profile to fermented milk.

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WANG Ji, ZHANG Xue, LI Da, ZHANG Zhuo-dan, HOU Ju-min, NIU Chun-hua, YANG Zhen-nai. Technological Properties of Lactobacillus plantarum K25[J]. Journal of Food Science and Biotechnology,2012,31(5):518-524.

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  • Online: June 17,2014
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