THE ROLE OF RESISTANCE TO BILE SALTS AND ACID TOLERANCE OF EXOPOLYSACCHARIDES (EPSS) PRODUCED BY YOGURT STARTER BACTERIA

By H. Boke, B. Aslim, G. Alp. 2010

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The aim of this study was to investigate a possible relation between EPS production and resistance to bile salts and tolerance to low pH. Eight strains which produced the highest and lowest amount of EPS (16- 211mg/l) were selected among 54 bacteria isolated from yogurt. Additionally, they were tested for resistance to bile salts (0.15, 0.3 %) and tolerance to low pH (2.0-3.0). After treatment with bile salts and acid, viable bacteria (log cfu ml-1) were determined by surface plating. The high EPS producing strains (B3, G12, W22) showed a significant (P<0.05) protective effect against low pH (pH 2.0). All Streptococcus thermophilus strains showed a higher tolerance to bile salts than the Lactobacillus delbrueckii subsp. bulgaricus strains. The high EPS-producing S. thermophilus (W22, T12) and L. bulgaricus (B3, G2) strains showed a significant (P<0.01) protective effect against bile salts (0.3 %).

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/1062b3126b8dd220ea6da9c2f1f029317ad8ee62