Boza, a natural source of probiotic lactic acid bacteria

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dc.contributor.authorTodorov S.D.
dc.contributor.authorBotes M.
dc.contributor.authorGuigas C.
dc.contributor.authorSchillinger U.
dc.contributor.authorWiid I.
dc.contributor.authorWachsman M.B.
dc.contributor.authorHolzapfel W.H.
dc.contributor.authorDicks L.M.T.
dc.date.accessioned2011-05-15T15:59:23Z
dc.date.available2011-05-15T15:59:23Z
dc.date.issued2008
dc.description.abstractAims: To evaluate the probiotic properties of strains isolated from boza, a traditional beverage produced from cereals. Methods and Results: The strains survived low pH conditions (pH 3.0), grew well at pH 9.0 and were not inhibited by the presence of 0.3% (w/v) oxbile. Cytotoxicity levels of the bacteriocins, expressed as CC50, ranged from 38 to 3776 μg ml-1. Bacteriocin bacST284BZ revealed high activity (EC50 = 735 μg ml-1) against herpes simplex virus type 1. Growth of Mycobacterium tuberculosis was 69% repressed after 5 days in the presence of bacST194BZ. Various levels of auto-cell aggregation and co-aggregation with Listeria innocua LMG 13568 were observed. Adhesion of the probiotic strains to HT-29 cells ranged from 18 to 22%. Conclusions: Boza is a rich source of probiotic lactic acid bacteria. All strains survived conditions simulating the gastrointestinal tract and produced bacteriocins active against a number of pathogens. Adherence to HT-29 and Caco-2 cells was within the range reported for Lactobacillus rhamnosus GG, a well-known probiotic. In addition, the high hydrophobicity readings recorded define the strains as good probiotics. Significance and Impact of the Study: Boza contains a number of different probiotic lactic acid bacteria and could be marketed as a functional food product. © 2007 The Authors.
dc.description.versionArticle
dc.identifier.citationJournal of Applied Microbiology
dc.identifier.citation104
dc.identifier.citation2
dc.identifier.issn13645072
dc.identifier.other10.1111/j.1365-2672.2007.03558.x
dc.identifier.urihttp://hdl.handle.net/10019.1/11153
dc.subjectbacteriocin
dc.subjectprobiotic agent
dc.subjectadhesion
dc.subjectbacterium
dc.subjectgrowth
dc.subjecthydrophobicity
dc.subjectpH
dc.subjectsurvival
dc.subjecttoxicity
dc.subjectarticle
dc.subjectbacterial strain
dc.subjectbacterial survival
dc.subjectcell adhesion
dc.subjectcell aggregation
dc.subjectcell strain CACO 2
dc.subjectcell strain HT29
dc.subjectcontrolled study
dc.subjectcytotoxicity
dc.subjectgastrointestinal tract
dc.subjectHerpes simplex virus 1
dc.subjecthuman
dc.subjecthuman cell
dc.subjecthydrophobicity
dc.subjectlactic acid bacterium
dc.subjectLactobacillus rhamnosus
dc.subjectMycobacterium tuberculosis
dc.subjectprotein expression
dc.subjectsimulation
dc.subjectAntibiosis
dc.subjectBacterial Adhesion
dc.subjectBacteriocins
dc.subjectBeverages
dc.subjectCaco-2 Cells
dc.subjectCereals
dc.subjectFood Microbiology
dc.subjectHT29 Cells
dc.subjectHumans
dc.subjectHydrophobicity
dc.subjectLactobacillaceae
dc.subjectMycobacterium tuberculosis
dc.subjectProbiotics
dc.subjectHuman herpesvirus 1
dc.subjectLactobacillus rhamnosus
dc.subjectListeria innocua
dc.subjectMycobacterium tuberculosis
dc.titleBoza, a natural source of probiotic lactic acid bacteria
dc.typeArticle
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