Selection of Lactobacillus acidophilus strains for use in "acidophilus products".

摘要: Recent studies by DNA-DNA hybridization revealed that strains now designated as L. acidophilus, can be divided into several groups and only one group should classified acidophilus. We studied phenotypic characteristics in representative from the six DNA-homology of No specific pattern was observed among for fermentation eight carbohydrates, growth at 15 45 degrees C, resistance to 0.2% oxgall, lysis lysozyme or sensitivity 17 antibiotics. However, some differences were beta-galactosidase (beta-gal) activity surface layer (s-layer) protein. Strains B1 do not have a s-layer beta-gal while B2 also lack but possess beta-gal. All A1, A2, A3 A4, capable growing lactose, composed protein subunits different molecular weights (MW). A1 homology with 46 Kd other A varied MW within each group. On basis these two traits isolates unknown been tentatively placed groups. acidophilus showed strain variation rate acid production growth. For use dietary adjuncts, selected three desirable traits. They maintained grown media containing lactose.