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논문 상세정보

Bifidobacterial Growth Stimulation by Lactobacillus casei via Whey Fermentation

Journal of food science and nutrition v.14 no.3 , 2009년, pp.265 - 268  

Three-hundred bacterial isolates from a natural cheese were screened for the production of bifidobacterial growth factor by whey fermentation. Based on this screen, two whey samples fermented by strains designated as CJNU 0421 and CJNU 0588 were found to effectively stimulate the growth of a bifidobacterial strain, Bifidobacterium longum FI10564, by 1.6$\sim$1.7 fold compared to a control, in which non-fermented whey medium was added. The two isolates were identified to be Lactobacillus casei (99% identity) by 16S rRNA gene sequencing and named Lactobacillus casei CJNU 0421 and CJNU 0588, respectively. The whey sample fermented by CJNU 0588 did not enhance the growth of other bacteria such as Escherichia coli and Listeria monocytogenes, suggesting that the whey fermentation metabolites from the isolate could be used for the selective stimulation of bifidobacteria.

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이 논문을 인용한 문헌 (3)

  1. 2011. "" Journal of food science and nutrition, 16(4): 386~389 
  2. 2011. "" Food science and biotechnology, 20(5): 1451~1455 
  3. 2013. "" Preventive nutrition and food science, 18(4): 292~295 


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