Assessment of probiotic properties and safety of lactic acid bacteria isolated from South Sulawesi ethnic cheese
Journal of Experimental Biology and Agricultural Sciences, ISSN: 2320-8694, Vol: 9, Issue: Spl-2-ICOPMES_2020, Page: S222-S227
2021
- 9Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Captures9
- Readers9
Article Description
Probiotic bacteria have been used widely as a functional food and health supplements. The functionality and safety of probiotics are the prerequisites given by WHO (World Health Organization) and FAO (Food Agricultural Organization) before utilizing probiotics. This study focuses on assessing probiotic properties and the safety of the lactic acid bacteria (LAB) isolated from dangke—traditional cheese of South Sulawesi. In the current study, the assessment of probiotic properties was carried by assessing its tolerance against low pH and bile salts. Safety assessments were divided into two assays viz., susceptibility testing and hemolytic activity. LAB from dangke demonstrated tolerance against low pH, bile salt and susceptibility against four types of antibiotics (ampicillin, cefotaxime, erythromycin, and -hemolytic activity was observed.atetracycline). Unfortunately, resistance towards gentamycin and an This bacterium met the functional criteria from probiotics but failed to meet the safety criteria for probiotic safety.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85120794799&origin=inward; http://dx.doi.org/10.18006/2021.9(spl-2-icopmes_2020).s222.s227; https://jebas.org/uploads/560_pdf.pdf; http://dx.doi.org/10.18006/2021.9%28spl-2-icopmes_2020%29.s222.s227; https://dx.doi.org/10.18006/2021.9%28spl-2-icopmes_2020%29.s222.s227
Journal of Experimental Biology and Agricultural Sciences
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