Study of oxalate degraded ability of Lactic acid bacteria of marketable yoghurt in vivo culture
- VernacularTitle:市售酸奶中所含乳酸菌体外分解草酸能力的研究
- Author:
Shiqing ZHANG
;
Xin GU
- Publication Type:Journal Article
- Keywords:
Oxalate;
Lactic acid bacteria;
Oxalate-stone
- From:
Chinese Journal of Urology
2006;0(S1):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective To know the ability of degrading oxalate of three species of Lactic acid bacterium and their mixing bacteria coming from yoghurt in vivo culture broth. Methods Identifying the species of Lactic acid bacteria obtained from 6 brands of yoghurt.Three species of bacterium and their mixture was cultured separately for 72 h in MRS broth which contained three different concentration of ammonium oxalate,and the broth without inoculum of bacteria was prepared as a control.The concentration of ammonium oxalate in culture were detected. Results Three species of Lactic acid bacteria (L.bulgaria,L.acidophilus and L.thermophilus) were detected in every band of yoghurt.After 72 h incubation,the concentration of oxalate in all the broth containing bacteria was lower than that in the control ones.L.acidophilus showed the best degrading activity,and in the presence of ammonium oxalate 5 mmol/L,the 11.0% of oxalate was degraded by the bacteria.The higher concentration of oxalate was,the more the amount of oxalate degraded was,but the lower the percent of degrading was. Conclusions All the species coming from yoghurt have the ablitiy of oxalate degrading which become greater as the increasing of the concentration of oxalate in culture.
