Use of Lactobacillus helveticus BGRA43 for Manufacturing Fermented Milk Products

Ivana Strahinić1*, Jovanka Lukić1, Amarela Terzić-Vidojević1, Jelena Lozo1,2, Milan Kojić1 and Ljubiša Topisirović1

1Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444/a, P.O. Box 23, RS-11010 Belgrade, Serbia

2Faculty of Biology, University of Belgrade, Studentski trg 16, RS-11000 Belgrade, Serbia

Article history:

Received April 25, 2012
Accepted December 13, 2012

Key words:

Lactobacillus helveticus, milk fermentation, probiotics, prebiotics


Lactobacillus helveticus BGRA43 isolated from human intestines shows antimicrobial activity against foodborne pathogens and during fermentation in milk releases peptides with demonstrated anti-inflammatory properties. In this study, it was found that strain BGRA43 exhibits antimicrobial activity against human pathogens Yersinia enterocolitica, Shigella sonnei, S. flexneri and Streptococcus pneumoniae. Strain BGRA43 was able to survive in simulated gastric juice containing milk and retained cell number stability during the incubation in simulated intestinal conditions. In addition, LC/MS/MS analysis showed the ability of BGRA43 to hydrolyze β-lactoglobulin. Abundant growth of strain BGRA43 occurred in the presence of prebiotics inulin or concentrated oat bran β-glucan (Nutrim®), even when used as the sole carbon source. Similarly, strain BGRA43 grew satisfactorily in pure cow's or goat's milk as well as in the milk containing inulin or Nutrim®. Using the probiotic strain BGRA43 as a single starter strain, fermented milk products obtained from cow's or goat's milk with or without inulin or Nutrim® contained about 107 CFU/mL. The products were homogeneous and viscous and the best sensory scores were observed for fermented milk beverage made from reconstituted skimmed milk, whole cow's milk and whole goat's milk supplemented with 1 % inulin.  

*Corresponding author:, 
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