Open AccessConversion of squid pen by a novel strain Lactobacillus paracasei subsp. paracasei TKU010, and its application in antimicrobial and antioxidants activity
Author(s) -
Tzu-Wen Liang,
Yingying Wu,
Tsai-Yi Huang,
Chun-Yuan Wang,
Yue-Horng Yen,
Chin-Pei Liu,
Yancheng Chen,
San-Lang Wang
Publication year - 2010
Publication title -
journal of general and applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.394
H-Index - 52
eISSN - 1349-8037
pISSN - 0022-1260
DOI - 10.2323/jgam.56.481
Subject(s) - lactobacillus paracasei , starter , food science , probiotic , antimicrobial , dpph , fermentation , organoleptic , hydrolysate , biology , microbiology and biotechnology , antioxidant , lactobacillus , chemistry , bacteria , biochemistry , hydrolysis , genetics
TKU010 was isolated from infant vomited milk and identified as Lactobacillus paracasei subsp. paracasei. TKU010 had desirable properties concerning its ability to withstand adverse conditions in the gastrointestinal tract. The hydrolysate of casein enhanced the growth of TKU010 most obviously (17.20-18.25 OD(660)), followed by the hydrolysate of SPP (16.00-15.06 OD(660)). Incubating with SPP, both the culture supernatant of TKU010 on the first day and the fourth day showed inhibitory activities on E. coli BCRC13086, F. oxysporum BCRC32121 and A. fumigatus BCRC30099. TKU010 culture supernatant (1% SPP) incubated for 3 days has high antioxidant activity; the DPPH scavenging ability was 75% per ml. Thus, TKU010 could be preferably used as a starter to produce fermented milk with possibly interesting organoleptic properties. Besides, we have shown that squid pen wastes can be utilized to generate a high value-added product, and have revealed its hidden potential in the production of biocontrol agents and functional foods.