This article is part of the Research Topic <i>Lactobacillus helveticus</i>: Importance in Food and Health

Mini Review ARTICLE

Front. Microbiol., 23 January 2013 | doi: 10.3389/fmicb.2013.00002

Technological and probiotic potential of BGRA43 a natural isolate of Lactobacillus helveticus

Ivana Strahinic1*, Jelena Lozo1,2, Amarela Terzic-Vidojevic1, Djordje Fira1,2, Milan Kojic1, Natasa Golic1, Jelena Begovic1 and Ljubisa Topisirovic1
  • 1Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Belgrade, Serbia
  • 2Faculty of Biology, University of Belgrade, Belgrade, Serbia

Lactobacillus helveticus BGRA43 is a human intestinal isolate showing antimicrobial activity, amongst others, against Yersinia enterocolitica, Shigella sonnei, Shigella flexneri, and Streptococcus pneumoniae. BGRA43 produces PrtH proteinase with proteolytic activity on both casein and β-lactoglobulin (BLG). BGRA43 is able to reduce the allergenicity of BLG. Bioactive peptides released in BGRA43 fermented milk are potent modulators of innate immunity by modulating the production of proinflammatory cytokines IL-6 and TNF-α. BGRA43 is able to survive in simulated gastric and intestinal conditions. The growth of BGRA43 in milk results in a fast acidification lowering the milk pH to 4.53 generating mild, homogeneous, and viscous yogurt-like product. The strain BGRA43 grows suitably in pure cow or goat’s milk as well as in milk containing inulin or nutrim even when they are used as the sole carbon source. It is suggested that strain BGRA43 could be used as a single-strain culture for the preparation of yogurt-like products from bovine or caprine milk. Overall, L. helveticus BGRA43 could be considered as a potential probiotic candidate with appropriate technological properties attractive for the dairy industry.

Keywords: Lactobacillus helveticus, milk fermentation, probiotics, prebiotics

Citation: Strahinic I, Lozo J, Terzic-Vidojevic A, Fira D, Kojic M, Golic N, Begovic J and Topisirovic L (2013) Technological and probiotic potential of BGRA43 a natural isolate of Lactobacillus helveticus. Front. Microbio. 4:2. doi:10.3389/fmicb.2013.00002

Received: 05 October 2012; Accepted: 02 January 2013;
Published online: 23 January 2013.

Edited by:

Giorgio Giraffa, Agricultural Research Council, Italy

Reviewed by:

Giovanna Suzzi, Università degli Studi di Teramo, Italy
Giorgio Giraffa, Agricultural Research Council, Italy

Copyright: © 2013 Strahinic, Lozo, Terzic-Vidojevic, Fira, Kojic, Golic, Begovic and Topisirovic. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in other forums, provided the original authors and source are credited and subject to any copyright notices concerning any third-party graphics etc.

*Correspondence: Ivana Strahinic, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, P.O. Box 23, 11010 Belgrade, Serbia. e-mail: strahi@imgge.bg.ac.rs, lab6@imgge.bg.ac.rs

Back to top