Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 vol.6 2016 2016-10-03 2016-10-03 GROWTH AND BIOGENIC AMINE POTENTIAL OF Lactococcus lactis subsp. lactis, isolated FROM TURMERIC (Curcuma longa Linn.), WITH PROBIOTIC CHARACTERISTICS IN SKIM MILK 839 843 EN Deepika Priyadarshani Wadumesthri Deepika Priyadarshani Wadumesthri Plengpin Pianpumepong Plengpin Pianpumepong The growth and biogenic amines, (BA), (histamine and tyramine) potential of Lactococcus lactis subsp. lactis with potential probiotic characteristics isolated from turmeric (Curcuma longa Linn.) was studied in skim milk. Probiotic characteristics were determined in terms of acid and bile tolerance, hydrophobicity and antimicrobial activity. Fermentation of skim milk was followed for 48 hrs at 37 oC determining pH, cell counts and histamine and tyramine with qualitative screening for proteolytic activity. Isolate showed good acid and bile salt tolerance (˃90 %) with acceptable adhesion and antimicrobial activity. The maximum viable cell count (8.35 log cfu mL-1) was observed after 48 hrs of incubation in skim milk with corresponding low pH of 4.06. Histamine or tyramine was not detected throughout 48 h of incubation as determined by HPLC. These properties suggest Lactococcus lactis subsp. lactis isolated from fresh turmeric is a safe potential probiotic in terms of BA production in milk.
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