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Proteomic respond to growth under low pH of Lactobacillus casei GCRL163 and Shirota strains

Citation

Al-Naseri, AKS and Bowman, JP and Britz, ML, Proteomic respond to growth under low pH of Lactobacillus casei GCRL163 and Shirota strains, 7th Probiotics and Prebiotics New Food Conference, 8-10 September 2013, Rome, Italy (2013) [Conference Extract]

Abstract

Proteomic Respond to Growth Under Low pH Of Lactobacillus casei GCRL163 and Shirota Strains To investigate how cell physiological functions can predict the stability of acid stress Lactobacilli. Lactobacillus casei is widely used in fermented dairy food products. On this basis, maximising viability throughout the physiological challenges of food processing and storage is desirable so that they may be delivered to the host gastrointestinal (GI) tract in a maximally viable state. One of these challenges is survival of low pH conditions. Acidic environments in food products and during GI tract passage impact the survival of probiotic bacteria.

Item Details

Item Type:Conference Extract
Research Division:Technology
Research Group:Industrial Biotechnology
Research Field:Industrial Microbiology (incl. Biofeedstocks)
Objective Division:Manufacturing
Objective Group:Dairy Products
Objective Field:Dairy Products not elsewhere classified
Author:Al-Naseri, AKS (Mr Ali Al-Naseri)
Author:Bowman, JP (Associate Professor John Bowman)
Author:Britz, ML (Professor Margaret Britz)
ID Code:86089
Year Published:2013
Deposited By:Tasmanian Institute of Agriculture
Deposited On:2013-08-21
Last Modified:2014-04-02
Downloads:0

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