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- Title
Effect of copper on probiotic properties of <italic>Lactobacillus helveticus </italic>CD6.
- Authors
Paradeshi, Jayasinh S.; Patil, Sandeep N.; Koli, Sunil H.; Chaudhari, Bhushan L.
- Abstract
Copper imparts better organoleptic properties to cheese, while cheese acts as a vehicle for probiotic cultures. These studies revealed that copper stress changed key probiotic properties like acid and bile salt tolerance of a model organism <italic>Lactobacillus helveticus </italic>CD6. After growing the culture in copper stress, the acid tolerance at pH 2 was lost along with a decrease in bile salt tolerance by 15%, while other desiring properties like auto‐aggregation, cell surface hydrophobicity and antibacterial activity were improved. This study suggests that copper tolerant culture with retained probiotic properties could be used to deliver through cheese to the consumers.
- Subjects
COPPER ions; PROBIOTICS; LACTOBACILLUS helveticus; CHEESE analysis; BILE salts
- Publication
International Journal of Dairy Technology, 2018, Vol 71, p204
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/1471-0307.12384