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Mixed Cultures of Food‐grade Probiotic Bacteria and Enteric Bacteria Demonstrate Both Synergism and Inhibition of Menaquinone Production
Author(s) -
Parker P.,
Jones G.,
Smith S.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb05767.x
Subject(s) - probiotic , bacteria , food science , microbiology and biotechnology , enteric bacteria , chemistry , biology , escherichia coli , biochemistry , genetics , gene
The interaction between probiotic ( Enterococcus spp., Lactobacillus spp., and Lactococcus spp.) and enteric ( Bacteroides spp., Escherichia coli , and Salmonella spp.) bacteria with respect to menaquinone production was examined. Menaquinones were measured in cell pellets by high‐pressure liquid chromatography and the main homologues produced were MIK 7–11 . The growth of both Bacteroides and E. coli cultured with the 3 probiotics was significantly inhibited with concomitant reduction in menaquinone production. The vitamin K status of humans could be affected by consumption of probiotic dairy foods via the contribution made by gut microflora.