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dc.contributor.authorDuangporn Kantachoteen_US
dc.contributor.authorPakorn Prachyakijen_US
dc.contributor.authorWilawan Charernjiratrakulen_US
dc.contributor.authorMetta Ongsakulen_US
dc.contributor.authorYodsawee Duangjitcharoenen_US
dc.contributor.authorChaiyavat Chaiyasuten_US
dc.contributor.authorTeruhiko Nitodaen_US
dc.contributor.authorHiroshi Kanzakien_US
dc.description.abstractLactobacillus plantarum DW3 produced antifungal compounds that inhibited the growth of Rhodotorula mucilaginosa DKA, contaminating yeast in fermented plant beverages (FPBs) and various potential human pathogens. Phenyllactic acid (PLA) identified by gas chromatography- mass spectrometry (GC-MS) was produced at 31 mg/L PLA in MRS medium and 5 mg/ml inhibited growth of the target yeast in vitro by 90%. Other inhibitors were also present but not specifically identified. Results of in vitro tests showed that DW3 also had probiotic properties as it survived various human biological barriers resistance to pH 3, bile salts, growth without vitamin B 12 and the presence and absence of oxygen. Its inhibitory effect against foodborne pathogenic bacteria and spoilage organisms was higher than that found for a commercial strain Lactobacillus casei R. An acute oral toxicity test on ICR mice at a high single dose of either 10 9 and 10 12 cells per mouse for 14 days showed that DW3 had no adverse effect on the general health status and there was no evidence of bacteremia. Mice fed DW3 had a reduced weight gain compared to the control. No significant difference (p > 0.05) was found for the spleen weight index (SWI) among the treatment and control groups whereas there was a significant difference (p < 0.05) for the liver weight ratio (LWR) in a group fed with 10 12 cells per mouse when compared with the control group. © 2010 by Pontificia Universidad Católica de Valparaíso, Chile.en_US
dc.subjectBiochemistry, Genetics and Molecular Biologyen_US
dc.subjectImmunology and Microbiologyen_US
dc.titleCharacterization of the antiyeast compound and probiotic properties of a starter Lactobacillus plantarum DW3 for possible use in fermented plant beveragesen_US
article.title.sourcetitleElectronic Journal of Biotechnologyen_US
article.volume13en_US of Songkla Universityen_US Mai Universityen_US Universityen_US
Appears in Collections:CMUL: Journal Articles

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