%0 Journal Article
%T Probiotic Characteristics of Lactic Acid Bacteria Isolated from Traditional Fermented Milk ¡®Dahi¡¯ in Bangladesh
%A Md. Harun-ur -Rashid
%A Kaname Togo
%A Minoru Ueda
%A Taku Miyamoto
%J Pakistan Journal of Nutrition
%D 2007
%I 
%X We evaluated the probiotic characteristics (pH and acid production, acid and bile acid tolerance and Angiotensin I-converting enzyme (ACE) inhibitory activity) of lactic acid bacteria isolated from traditional fermented milk ¡®Dahi` in Bangladesh. Among the tested strains, Lactobacillus delbrueckii subsp. bulgaricus M3 40-3 displayed more tolerance at acidic medium as well as highest acid production (2.13%). Whereas, highest ACE inhibitory activity (72.09¡À1.07%) was found in skim milk fermented with Streptococcus bovis J2 40-2. On the other hand, Lactobacillus fermentum B5 40-2 (95.53¡À0.79%) was exhibited strong bile acid tolerance followed by Enterococcus faecium D3 25-1 (88.66¡À0.76%), Lactococcus lactis subsp. lactis B4 25-3 (74.40¡À1.09%), Lactococcus raffinolactis D4 25-3 (72.34¡À1.20%) and Pediococcus pentosaceus B2 25-5 (65.67¡À1.58%). From the results obtained, Lactobacillus delbrueckii subsp. bulgaricus M3 40-3 might be used as probiotic starter culture for milk fermentation due to high acid production and tolerance at high acidic medium. Streptococcus bovis J2 40-2 is a unique strain detected as highest ACE inhibitory activity and suggest that it should be used as starter culture for probiotic fermented dairy foods.
%K Probiotics
%K acid and bile acid tolerance
%K ACE inhibitory activity
%U http://docsdrive.com/pdfs/ansinet/pjn/2007/647-652.pdf