Dissertations / Theses on the topic 'Bifidobacterium lactis'
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Liserre, Alcina Maria. "Microencapsulação de Bifidobacterium lactis para aplicação em leites fermentados." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-26042016-181206/.
Full textBifidobacterium spp. are microorganisms that can be added to foods. However, the benefits for the human health occur when the numbers of viable cells in the moment of the consumption is at least 106CFU/g. Bifidobacteria are acid sensitive, and methods to protect cell integrity, such as microencapsulation, are needed. In the first part of the present study, Bifidobacterium lactis was encapsulated in microparticles of alginate and modified alginate (alginate-chitosan, alginate-chitosan-sureteric and alginate-chitosan-acryl-eze) and the survival and release from microparticles in simulated gastrointestinal conditions were measured, using buffers (pH 1.5, 5.6 and 7.5), in the absence and presence of pepsin (3g/L), pancreatin (1g/L) and bile. The release from microparticles presented a direct relationship with pH. When the pH was 1.5 and no enzyme was present, encapsulation improved the survival of B. lactis, when compared to free cells. However, pepsin had a protective effect on B. lactis, and the survival rate was directly related to the cells injury degree. In the second part of the study, fermented milk samples containing Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. Bulgaricus were supplemented with B. lactis submitted to four different treatments: dehydration at room temperature, freeze drying, encapsulation in alginate-chitosan and encapsulation in alginate-chitosaacryl-eze. The number of viable B. lactis cells in the fermented milk was determined weekly and also after treatment with simulated gastrointestinal conditions. Results indicated that in the absence of pepsin, the number of viable cells decreased significantly after contact with buffers (pH 1.5), and no viable cell was detected after 120 minutes. Pepsin improved the recovery of viable cells in the assayed gastric conditions, being the dehydrated cultures more resistant than other cultures. In fermented milk containing the dehydrated cells, the number of viable cells increased after treatment with simulated gastrointestinal fluids. Microencapsulation was not an effective procedure to protect B. lactis in fermented milk against injury caused by the simulated gastrointestinal tract.
Oberg, Taylor S. "Characterization of the Hydrogen Peroxide Stress Responses of Bifidobacterium longum and Bifidobacterium animalis subsp. Lactis." DigitalCommons@USU, 2013. https://digitalcommons.usu.edu/etd/2037.
Full textMartinez, Fabio Andres Castillo. "Produção de bacteriocina por Bifidobacterium lactis a partir de leite desnatado." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/9/9135/tde-16012014-134005/.
Full textThere are few publications that have been reported about bacteriocin production by Bifidobacterium species. Therefore, the aim of this work was measure bacteriocin production in skim milk by B. lactis. Consequently, this work was divided in three stages. First, MRS, BSM and LD medium were tested with additives (Tween 80 (T80), Inuline (I) or Yeast extract (YE)) for bacteriocin production and cellular growth. Fermentation processes were conducted in shaker under specific conditions: 50 rpm/37ºC/48h. pH; sugars; acids; biomass, and bacteriocin activity against L. monocytogenes, L. plantarum, E. coli, L. sakei e S. aureus strains were analyzed . In the second stage, based on the obtained results, a central composite design (CCD) was created using the parameters: temperature (34, 37, 40 ºC), and concentration of YE (0.5, 1.0, 1.5 g/L). After, the activity was measured by two methods of plates pre-diffusion (cooling and addition of Tween 20). Third step consisted of 2 L bioreactor cultivations containing 10% skim milk diluted in 1.5 L of water (6.5 pH), under 200 rpm, 36 ºC, 2.0 g/L of YE, 48h, under anaerobic condition. Finally, the cultures supplemented with LD and YE (1%) with a modified plate diffusion method (cooling plates for 12 h) showed bacteriocin activity against L. monocytogenes (2130 AU/mL) with an exponential phase of 24 h, µm of 0.604/h. The optimization performed using CCD resulted in a higher level of activity 3000 AU/mL to 3100 AU/mL mL (Run 7, 11 and 14, blocks 3 and 1) against L. monocytogenes, also with ideal growth conditions of YE: 2,0 g/L1 and T °C: 36 °C. The pH value varied between 6.4 and 4.0. Concentration of produced acid lactic varied from 3.03 to 4.72 g/L and biomass concentration from 3.4 to 11.1 Lg UFC/mL. Regression analysis was significant to the variables: YE concentration and temperature. Results indicated that skim milk is a proper medium for \"Bifidobacteriocin\" production.
Trindade, Marla. "Studies on carbohydrate metabolism in Bifidobacterium : isolation, characterisation and regulation of a sucrose-utilisation gene cluster in Bifidobacterium lactis." Doctoral thesis, University of Cape Town, 2002. http://hdl.handle.net/11427/4341.
Full textThe primary aim of the project was, therefore, to analyse carbohydrate metabolism for the identification of and/or the development of prebiotic substrates, and to provide a molecular characterisation for their utilisation. Several carbohydrates were tested for their ability to support the growth of bifidobacteria as a sole carbohydrate source. The four bifidobacterial strains, B. breve, B. bifidum, B. longum and B. lactis were able to utilise a wide variety of substrates.
Balciunas, Eduardo Marcos. "Produção de bacteriocina por Bifidobacterium lactis a partir de soro de leite." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/9/9135/tde-13112013-142452/.
Full textThe objective was the production of bacteriocins by Bifidobacterium animalis subsp. lactis, comparing the synthetic culture medium BSM (Bifidus Selective Medium) and MRS (Man Rogosa and Sharpe) with the natural culture medium (whey). Initially, growth and post-acidification curves were determined, consumption of glucose, lactose and B. lactis bacteriocin production by fermentation processes using culture media BSM, MRS and milk whey (SL).The indicator organisms used in the test sensitivity to bacteriocin produced by B. lactis were Lactobacillus sakei, Escherichia coli and Listeria monocytogenes. Given the strain B. lactis one aerotolerant species of bacteria, it was conducted in culture medium BSM, a preliminary study assessing the growth, by varying the agitation (25, 50, and 100 rpm) with cultivation time of 30h at 37°C temperature. The best results of cell growth (9.4 log CFU / mL) were obtained at 50 rpm agitation. After the best condition of agitation (50 rpm) and temperature (37°C) determination, it was performed on whey, a study of growth, acidification and consumption of lactose, varying the concentration of total dissolved solids (5, 10, 15, 20 and 25% w/v), to settle the best concentration of whey for studies of supplementation. The highest amount of biomass produced, combined with the lowest post acidification was found in whey at 10% (w/v) of total solids, wherein the microorganism presented at the end of culture (30 hours) a counting of 9.13 log CFU/mL and pH 4.29, respectively. It was also verified the influence from the culture media on B. lactis growth and production of bacteriocin on a rotary shaker (shaker), which was the comparative analysis from the effect of supplementation by 1% of the following ingredients: yeast extract (EL), inulin (I), L-cysteine (IC) and Tween 80 (T80). The best growing conditions found for higher biomass and bacteriocin production were obtained from the whey concentration of 10% (w/v) supplemented with 1% yeast extract (9.9 log CFU/ml to 200 AU/mL). In the final stage of the work, these conditions were tested in bench fermentor, where it was observed that the growth of Bifidobacterium lactis was 10% higher than in the rotary shaker. Regarding the activity of bacteriocin produced in fermenter bench, there was no difference in the rotary shaker (200 AU / mL). This difference in growth may be due to the better anaerobic conditions offered in bench fermentor, which was the injection of nitrogen into the medium, and in a rotary shaker, the anaerobic condition was generated by an external agent to the medium (use of anaerobic jars). Through this study, it can be concluded that bacteriocin production by B. lactis is achievable and shows promising results when used the combination whey added yeast extract, which showed antimicrobial activity against the strain Listeria monocytogenes. The optimization process bench fermentor has been shown interesting as bacteriocin production at industrial level.
Silveira, Ericka Oliveira da. "Desenvolvimento de bebida láctea achocolatada de cabra contendo Bifidobacterium lactis, inulina e Frutooligossacarídeos." Universidade Federal da Paraíba, 2014. http://tede.biblioteca.ufpb.br:8080/handle/tede/4071.
Full textCoordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
The development of functional goat dairy products is a viable alternative to add value to goat milk and to popularize new functional foods, considering the growing demand for foods with high nutritional quality, tasteful and promoters of well-being and health. This study aimed to produce chocolate goat dairy beverages with the probiotic Bifidobacterium lactis and evaluate the effects of goat cheese whey and prebiotics (inulin and oligofructose) on the physicochemical parameters and sensory features of the beverages during 28 days of refrigerated storage. Seven formulations of dairy beverages were analyzed for protein, fat, ash and lactose immediately after production, and submitted to physicochemical analysis (titratable acidity, total solids, pH, syneresis, apparent viscosity) and microbiological analysis, including B. lactis viability, after 1, 7, 14, 21 and 28 days. Sensory acceptability was determined after 14 days. All formulations had decreased pH and concomitant increase in the acidity during refrigerated storage. Beverages made with the lowest amounts of whey (F1 and F3) had greater decrease in pH from 14 days of storage. The apparent viscosity increased up to 21 days for all formulations, and up to 28 days for F4 (6 g 100 g - 1 prebiotics and 45 mL 100 mL -1 whey), possibly related to the higher amounts of whey and inulin. B. lactis showed counts between 6 and 8 log CFU mL-1. F4 presented the highest average in sensory attributes flavor and aroma. Apparently, larger amounts of prebiotics and whey in the beverage enhance the flavor perception, which may be a consequence of the intensification of cocoa flavor and / or lower acidity perception. Thus, F4 was the formulation that best represented the desirability profile chosen for the probiotic chocolate goat dairy beverage as best viscosity and improved sensory features.
O desenvolvimento de derivados lácteos funcionais de cabra é uma alternativa viável para agregação de valor ao leite de cabra e popularização de novos alimentos funcionais, considerando a crescente demanda por alimentos com qualidade nutricional, sabor agradável e promotores de bem-estar e saúde. O objetivo deste estudo foi elaborar bebidas lácteas achocolatadas de cabra (F1 a F7) contendo Bifidobacterium lactis e avaliar os efeitos do soro de queijo de cabra e do prebiótico Synergy 1® (inulina e oligofrutose) sobre as propriedades físico-químicas e sensoriais durante 28 dias de armazenamento refrigerado. As bebidas lácteas foram avaliadas imediatamente após a fabricação quanto à proteína, gordura, cinzas e lactose, submetidas às análises físico-químicas (acidez titulável, sólidos totais, pH, sinérese, viscosidade aparente) e microbiológicas, incluindo a viabilidade da B. lactis, durante o armazenamento após 1, 7, 14, 21 e 28 dias. Após 14 dias de armazenamento foi determinada a aceitabilidade sensorial. Todas as formulações tiveram uma diminuição do pH concomitante a um aumento na acidez ao longo do armazenamento refrigerado. As bebidas formuladas com menor quantidade de soro (F1 e F3) tiveram uma queda maior no pH a partir de 14 dias de armazenamento. As formulações F3 e F4 (contendo 6 g 100 g-1 de prebiótico) apresentaram teor de sólidos totais significativamente mais elevados. A viscosidade aparente aumentou até 21 dias em todas as formulações, e para F4 (maiores proporções de soro e de prebióticos - 45 mL 100 mL-1 e 6 g 100 mL-1 - respectivamente) este aumento se estendeu até os 28 dias, possivelmente relacionado à influência do soro e da inulina. Durante todo o período estudado B. lactis apresentou contagens entre 6 e 8 log UFC mL-1, sendo a maior viabilidade observada para a formulação F1 (8,13±0,03 UFC mL-1). A maior mediana nos atributos sabor e aroma foi observada para F4. Aparentemente uma maior quantidade de prebiótico na bebida melhorou a percepção do sabor, o que pode ser uma consequência da intensificação do sabor de cacau e ou da menor percepção da acidez. Já o aumento do soro melhorou a percepção do aroma na bebida láctea. Assim, F4 foi a formulação que melhor representou o perfil de desejabilidade escolhido para a bebida láctea probiótica achocolatada de cabra, como melhor viscosidade e características sensoriais.
Kokott, Shaun. "Microencapsulation and supply of Bifidobacterium lactis DSM 10140 in fermented traditional African beverages." Thesis, Cape Technikon, 2004. http://hdl.handle.net/20.500.11838/824.
Full textProbiotic foods are intended to supply selected viable microorganisms, for example Lactobacillus acidophilus and Bifidobacterium, to consumers. These organisms, when consumed at the daily intake of 108 , provide benefits beyond basic nutrition. Probiotic (AB) foods generally include fermented dairy products such as yoghurts and cheeses, targeted at the upmarket consumer. However, due to technical problems associated with the foods and the organism, viable Bifidobacterium rarely occur in AB foods. The principle aims of this study were to develop a suitable delivery system for Bifidobacterium to the consumer, and to supply these living organisms in the affordable traditional fermented African beverages, amasi and mahewu. This would provide the benefits of probiotics to the rural African consumer, where malnutrition and gastrointestinal diseases occur. The organism selected for this study was Bifidobacterium lactis DSM 10140, commonly associated with AB starter cultures for yoghurts. The delivery system selected was microencapsulation of B. lactis using a mixture of the generally recognised as safe (GRAS) edible gums, gellan and xanthan. Supply vehicles for the microcapsules to the consumer were amasi and mahewu. Prior to microencapsulation, rheological studies were undertaken to determine whether the gellan-xanthan gum mix would provide a suitable support matrix for microencapsulated B. lactis. This was done using a Paar Physica MGR 300 rotational rheometer with a cone plate 50-2 measuring system. Results indicated that the hydrated gellan-xanthan gum mix behaved as a non-Newtonian material, and the flow curve fitted well to the Herschel-Bulkley model. This demonstrated that the gel was a relatively viscous material with solid properties. The average yield stress of the gel was 1.515 Pa, indicating that the gel was stable, and at lower stresses would behave as a solid. The gel mix would be disrupted by shear stresses associated with mastication and peristalsis. The minimum viscosity of the gel was constant at temperatures between 46°C - 61°C. It was concluded from these data that the gel was suitable for microencapsulation and that microcapsules should only be included in soft foods, which do not require chewing. Temperatures associated with microencapsulation, at minimum gel viscosities, were not lethal to B. lactis. Bifidobacterium lactis cells were incubated under anaerobic conditions (4% H2, 10% CO2, and 86% N2) at 37°C overnight in 250 ml Tryptone-Yeast-Glucose (TYG) broth, and grown to an 00600 0.9 - 1.1. Cells were harvested and washed for microencapsulation using centrifugation. Microencapsulation of the organism was done using a mono-axial extrusion technique together with a superposed airflow, by manually extruding the aqueous gum I cell mix through a 27.5 G bevelled needle, fitted on to a 10 ml syringe. The resultant microdroplets were hardened by free fall into 0.1 M CaCI2 solution. Microcapsules were separated from the CaCI2 solution by filtration through Whatman No.1 filter paper. All procedures were carried out in a laminar flow hood. Results indicated that the method of microencapsulation used in this study was successful. Using a concentrated inoculum of B. lactis, high numbers (lOglO 11-12 etu.g-1 ) of bacteria were incorporated into the microcapsules. Therefore the daily intake would be provided by 0.1 g microcapsules. The diameter and size distribution of microcapsules were determined by laser diffractometry. This showed a maximum microcapsule diameter of 2.22 mm with 50% (w/v) of the microcapsules having a diameter of < 0.637 mm. Although this represents a considerable size variation, this would not adversely affect mouthfeel of the beverages, as only 0.1 g microcapsules would be required to obtain at least 108 B. lactis in any volume of amasi or mahewu. To enumerate immobilised viable B. lactis, two techniques were compared. These involved the use of either a pestle and mortar, or high power ultrasound (HPUS) (20 kHz, 750 W). Results showed that HPUS was superior to the pestle and mortar technique. A short exposure (15 s) to HPUS disrupted the matrix releasing all entrapped etus, whereas when using the pestle and mortar xiii technique, cells remained partially entrapped in the gel. Therefore the pestle and mortar technique yielded lower cfu values than expected. The survival of microencapsulated B. lactis, in 1 M sodium phosphate buffer, was studied as a possible means of supply of microcapsules to industry for incorporation into foods. Microcapsules were stored in the buffer for 21 days at either 4°C or 22°C. Results showed that cell viability was not significantly reduced (p>0.05) at either temperature after 21 days. Hence this form of storage could be used to deliver viable immobilised B. lactis to the food industry. In order to assess the survival of immobilised B. lactis in the GIT, the microcapsules were incubated at 37°C over a period of 240 min in simulated gastric juice (SGJ) (pH 1.5). Viable counts were performed by sampling at regular intervals. A similar study was done in simulated bile and pancreatic juices (BPJ) (pH 6.5). In SGJ, it was demonstrated that there was a significant reduction (3 log cycles) (p<0.05) of free cells after 240 min. However, this trend was not noted for microencapsulated B. lactis. Therefore, the gellanxanthan gel matrix protected B. lactis from the lethal effect of SGJ. In BPJ, no significant difference (p>0.05) was noted for surviving fractions of both immobilised and free B. lactis. Commercial pasteurised amasi (pH 4.4) and mahewu (pH 3.5) were selected as the supply vehicles for the microencapsulated B. lactis. Known numbers of viable microencapsulated and free B. lactis cells were added to both beverages. For most samples, incubation was at either 4°C or 22°C for 21 days in the presence of atmospheric oxygen. In addition, free cells were incubated anaerobically at 22°C. As oxygen is limiting in the microcapsules, these were not incubated under anaerobic conditions. The survival I shelf-life studies of commercial amasi indicated no significant difference (p>0.05) in survival rate between immobilised and free B. lactis cells. The reduction noted for viable counts of immobilised or free B. lactis cells was approximately 1.5 log cycles. Even so, after 21 days viable immobilised B. lactis (1010 0.1 g'l microcapsules) remained in excess of the daily intake 108 , whereas in the free B. lactis cells, the viable count declined to 106 mr1 . Statistical analyses showed that temperature or oxygen presence had little effect on the survival of both immobilised or free B. lactis cells (p>O.05). In mahewu, decline in viability of cells was observed for most samples. However microencapsulation enhanced cell survival at both 4°C and 22°C when compared to free cells. The decrease in viable B. lactis free cells occurred more rapidly (3 log cycles) in mahewu, than in amasi, at both 4°C and 22°C. Throughout the shelf-life studies it was apparent that viable B. lactis cell numbers did not increase. This was advantageous as metabolites associated with B. lactis growth would have adversely altered the taste of both amasi and mahewu. Sensory evaluation of the traditional fermented African beverages, enriched with either viable immobilised or free B. lactis, was done in order to determine consumer response to the product. An analytically trained 12-member taste panel analysed the beverages for colour, texture, and taste. The triangle taste test procedure was used. No differences were detected with regard to texture, and colour of the fermented beverages containing immobilised B. lactis. However, in the fermented beverages containing free cells, a change in viscosity was noted. There was a significant difference (p
Medeiros, Adja Cristina Lira de. "Iogurte caprino probiótico em pó: estudo do processo de secagem, da caracterização do pó e da viabilidade do probiótico." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-22052013-102129/.
Full textThe aim of this study was to develop yogurts with the traditional culture and Bifidobacterium animalis subsp. lactis probiotic culture, dehydrate products in spray drying using maltodextrin as a carrier and characterize the powders, as well as determining the resistance of probiotics to atomization process. The present study evaluated three different inlet air temperatures of spray dryer (130, 150 and 170°C) in yoghurts with two different maltodextrin concentrations (10 and 20%), totaling six treatments: T1 (10%malto/130°C), T2 (20%malto/130°C), T3 (10%malto/150°C), T4 (20%malto/150°C), T5 (10%malto/170°C) e T6 (20%malto/170°C). The yogurt drying was performed in a pilot spray dryer and the viable cells of Bifidobacterium animalis subsp. lactis enumeration was performed by pour plate. The powders showed low levels of humidity and high hygroscopicity. The water activity (Aw) of the powders ranged from 0.09 to 0.19 and increased after 30 days of storage, showing the hygroscopic powders character. It was found that after yogurt dehydration, despite their counts were less than integral products, still had counts above 106 CFU/g, therefore were still within regulation limits for a product to be considered as probiotic. The treatments that have undergone higher temperatures during the drying process (T5 and T6) were those who had higher losses of probiotic microorganisms, suggesting that high temperatures had a strong influence on the viability of probiotics. The T1 (130°C/10%) obtained higher counts of the microorganism analyzed, with counts above 106 CFU/g, during 60 days of storage, indicating that is the best treatment among those studied in relation to obtaining a goat probiotic yoghurt powder with longer shelf life. In general, it is concluded that the atomization process allows the obtention of stable goat milk yogurt powder, in a microbiological point of view. Furthermore, it was obtained a product that can be an alternative for increasing the consumption of goat milk as well as probiotics.
Sousa, Ana Lucia Orlandini Pilleggi de. "Viabilidade de Bifidobacterium animalis subsp. lactis HN019 em fórmulas infantis probióticas durante o armazenamento a 4 ºC." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-22082013-122441/.
Full textThis study proposed to study infant formulas as vehicles for Bifidobacterium animalis ssp.lactis HNOI9. Three dairy and three non-dairy matrices were employed for the preparation of fermented or unfermented products using Bifidobacterium animalis ssp. lactis HN019 resulting in twelve different probiotic infant formulas. Acidification profile of the probiotic was determined at 42°C until pH 4.7. Physicochemical determination (total solids, protein, fat, ash, carbohydrates and calories, density and pH) was conducted, and counts viable bacteria (in dairy and non dairy infant formulas fermented and unfermented) during cold storage was focused on. The chemical characterization of the dairy and non-dairy matrix showed different results, the exception FSL2, all were in accordance to the Codex Alimentarius. The acidification profile of B. animalis ssp. lactis HN019 differed according to the matrix. During storage of products at 4°C counts of viable bacteria were stable as well as post-acidification, and were in accordance with the recommendations of the Brazilian legislation. Process (fermentation or addition) and matrix type (dairy and non-dairy) influenced post-acidification and viability of B. animalis ssp. lactis BN019 . Infant formulas could be considered good vehicles for Bifidobacterium animalis ssp. lactis HN019.
Schossler, Luiza Sawitzki. "ESTUDO DA VIABILIDADE DE MICRORGANISMO PROBIÓTICO (BIFIDOBACTERIUM ssp lactis) APLICADO EM PRODUTO CÁRNEO COZIDO." Universidade Federal de Santa Maria, 2009. http://repositorio.ufsm.br/handle/1/5671.
Full textO presente projeto foi desenvolvido com o objetivo de elaborar um produto cárneo cozido, patê de presunto, com propriedades probióticas, a partir da inoculação do microrganismo probiótico Bifidobacterium lactis em concentração capaz de garantir a sua viabilidade no produto. O patê de presunto foi processado em dois diferentes tratamentos e um controle. Controle (C) sem adição de microrganismo probiótico; tratamento 1 (T1) com adição de microrganismo probiótico, Bifidobacterium lactis, em uma concentração final esperada no produto de 106 UFC. g-1; e, tratamento 2 (T2) com adição de microrganismo probiótico Bifidobacterium lactis, em uma concentração final esperada no produto de 108 UFC. g-1. Testes preliminares de sensibilidade da cultura ao cloreto de sódio (NaCl), e sal de cura (NaNO2) foram realizados. As concentrações de NaCl adicionadas ao Ágar MRS foram de 1,0%, 1,5% e 2,0%, e de NaNO2 adicionada ao mesmo meio foram de 150, 200 e 250ppm. Testes com a combinação de NaCl e NaNO2 também foram realizados para verificar o comportamento da linhagem frente à combinação destes dois sais, utilizando as mesmas concentrações, porém combinadas. Foi observado um crescimento expressivo das Bifidobactérias em todos os testes, o que ressaltou a sua resistência e possibilidade de utilização em produtos cárneos processados, que têm em suas formulações estes ingredientes. O produto desenvolvido foi avaliado através de análises físico-químicas (composição centesimal, pH e TBARS), microbiológicas (Coliformes a 45ºC, Clostridium perfringes, Staphylococcus coagulase positiva, Salmonella sp. e Bifidobacterium lactis) e sensoriais. Verificou-se através do resultado da análise da composição centesimal e do pH que o produto atendeu a todas as exigências estabelecidas pela legislação. As determinações de Oxidação Lipídica através da determinação das substâncias reativas ao ácido tiobarbitúrico (TBARS) mostraram que o tratamento controle apresentou uma evolução na oxidação lipídica superior aos outros tratamentos (T1 e T2), sugerindo que os microrganismos probióticos apresentaram uma influência na estabilidade do produto quanto à oxidação dos lipídios. A estimativa da população de Bifidobacterium lactis apresentou no T1 concentrações iniciais de 5,6 x 106 UFC. g-1, a partir do 14º dia de armazenamento houve queda de um ciclo log. chegando ao 31º dia com uma população estimada de 4,3 x 105 UFC. g-1; o T2 apresentou concentração inicial de 8,4 x 108 UFC.g-1, sofrendo uma queda de 1 ciclo logarítmico no 31º dia, terminando com uma concentração de 1,5 x 107 UFC. g-1. Portanto, pode-se constatar que o tratamento T1 apresentou viabilidade como alimento probiótico (contagem mínima de 106UFC.g-1), por 14 dias, enquanto que o tratamento T2 apresentou-se viável como probiótico durante todo o período de análises, ou seja, por 31 dias. A análise sensorial realizada demonstrou que não houve diferença significativa (p < 0,05) quanto à aceitação global dos tratamentos T1 e T2, tendo ambos uma boa aceitação quanto ao teste de intenção de compra do produto. Desta forma pode-se observar que existe a viabilidade de aplicação dos microrganismos probióticos em produtos cárneos cozidos como o patê de presunto e que este possui aceitação podendo servir como alternativa no desenvolvimento de produtos cárneos com propriedades funcionais.
Oliveira, Luiz Fernando Ferreira de. "Administração tópica do probiótico Bifidobacterium animalis subsp. lactis HN019 reduz a destruição tecidual periodontal em ratos com periodontite experimental: estudo histológico, microtomográfico, imunológico e microbiológico." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/58/58132/tde-24052016-092031/.
Full textThe purpose of this study was to evaluate the effects of topical administration of probiotic bacteria of the genus Bifidobacterium on experimental periodontal disease in rats. 32 rats were divided into groups C (control), EP (experimental periodontitis), C-HN019 (control + probiotic) and EP-HN019 (EP+ probiotic). On day 0 of the experiment, periodontitis was induced in the animals of groups EP and EP-HN019 through the placement of ligatures around mandibular first molars. In groups C-HN019 and EP-HN019, 2 mL of suspensions containing 109 colony-forming units/mL of Bifidobacterium animalis subsp lactis (B. lactis) HN019 were topically administered in the subgingival region of mandibular first molars on days 0, 3 and 7 of the experiment. In groups C and EP, topical administrations were performed using a sham suspension (without probiotic). All animals were euthanized 14 days after the beginning of the experiment. Gingival tissue, hemi-mandibles and oral biofilm were collected for evaluation of the following parameters: i) bacterial microbiota (checkerboard DNA-DNA hybridization), ii) expression of pro- and anti-inflammatory cytokines (Multiplex analysis), iii) immunoreactivityof antimicrobial peptides (immunohistochemical reactions - streptavidin-biotin-peroxydase); iV) connective tissue attachment levels (histomorphometric analysis) and v) bone microarchitecture and volume (microtomographic analysis). Data were statistically analyzed (p < 0.05). Group EP presented greater values of bone porosity, trabecular separation and connective tissue attachment loss as well as reduced trabecular number and bone volume when compared with all the other groups (p < 0.05). In group EP-HN019, there were greater percentages of bacteria of the yellow and blue complexes and greater expressions of Osteoprotegerin (OPG) and beta-defensins (BD)-1, BD-2 and BD-3 when compared with group EP (p < 0.05). Group EP presented greater levels of Interleukin (IL)-1β and Receptor Activator of Nuclear Factor-Kappa B ligand (RANKL) than group EP-HN019 (p < 0.05). The increase in the ratios RANKL/OPG and IL-1β/IL-10 was greater in group EP than in group EP-HN019 (p < 0.05). Within the limits of the present study, it can be concluded that the topical use of B. lactis HN019 promotes a protective effect against alveolar bone and connective tissue attachment losses attributable to experimental periodontitis in rats.
Rodrigues, Antonio Carlos. "Desenvolvimento e avaliação de cheesecake light potencialmente funcional e simbiótico." Universidade de São Paulo, 2014. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-26092014-100625/.
Full textThe aim of this work was the development and the evaluation of the functionals, physical-chemistry, rheological and sensorial analysis for the pairwise ranking test (cheesecake and its color), and microbiological properties of the cheesecake manufactured with wheat flour (or modified waxy corn starch - AMCM), fresh cheese, sucrose, erythritol (as sucrose partial substitute), eggs in nature, butter [or frutooligosaccharide (FOS) - prebiotic - as butter fat replacer], curcumin and Bifidobacterium animalis subspecies lactis Bb-12 (probiotic). The statistical analysis of the data was considered the existence four experimental groups: [2 cheesecakes lights (in sucrose and fat) potentially functional and symbiote: T1= wheat flour and FOS; T2 = AMCM and FOS] and [2 cheesecake light (in sucrose) potentially functional and probiotic: T3 = wheat flour and butter; T4 = AMCM and butter]. It was established a treatment T0 as the standard Thesis, adapted the wording of QuarkTorte by Henning Fleissig (Germany). The response variables were type of quantitative, whereas colony forming units (CFU) of lactic bacteria, forming unit colonies (CFU) of total and faecal coliforms, pH, water activity, hardness, adhesiveness, elasticity, cohesiveness, gumminess, chewiness. These variables of responses comprised a model of Analysis of Variance with repeated measures, because the experimental units were observed after 1, 8, 15, 22 and 28 days. Measures (such as average, median and standard deviation), graphics and ANOVA, were generated by statistical package STATA® - version 9.0. The results of the ANOVA showed no statistically significant results that indicate differences between the experimental groups [p-value: 0,7981; 0,4204; 0,9974; 0,6825; 0,6401; 0,4800; 0,6469; 0,4258; 0,4615] and not between the values over time, within each experimental group [p-value: 0,1725; 0,0000; 0,4076; 0,8957; 0,8787; 0,0001; 0,6214; 0,8845; 0,6820] [p-value corresponding respectively to: log of UFC of lactic bacteria; pH; water activity (aw); chewiness, gumminess, cohesiveness, elasticity, adhesiveness and hardness]. There was no protection of probiotic by prebiotic, at the level of FOS used in this study. Were made sensorial analysis of paired preference for the cheesecake (In three treatments: T0, T1 and T2) and to its color (in three samples with curcumin: 0%, 0.0076% and 0.0152%). The result for the color of the cheesecake revealed that: the sample most preferred was with curcumin to 0.0076%; and that the three samples are equal as the color preference. The present study gives its contribution to extend the offer of lactic food human health promoters with characteristics: light, potentially functional and symbiote.
Ricoldi, Milla Sprone Tavares. "Avaliação dos efeitos do probiótico Bifidobacterium animalis subsp. lactis HN019 como terapia adjuvante no tratamento da periodontite experimental em ratos." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/58/58138/tde-21052018-162023/.
Full textLactobacillus probiotics have been investigated in periodontitis. However, the effects of the genus Bifidobacterium on periodontitis are hardly known. This study evaluated the effects of the probiotic Bifidobacterium animalis subsp. lactis (B. lactis) HN019 as an adjunct to scaling and root planing (SRP) in rats with experimental periodontitis (EP). At baseline, 32 rats were assigned to 4 groups: C (control), PROB, EP-SRP and EPSRP- PROB. In groups EP-SRP and EP-SRP-PROB, the mandibular first molars of the animals received a ligature. At day 14, the ligatures were removed and SRP was performed. Animals of groups PROB and EP-SRP-PROB were orally administered with 10 mL/day of 109 colony forming units of B. lactis HN019 for 15 days, starting at day 14. Animals were euthanized at day 29. The jaws and samples of the duodenum, jejunum, and ileum were resected. Histomorphometric, microtomographic and immunohistochemical analyses were performed. Microbiological effects of B. lactis on biofilm were also evaluated. Data were statistically analyzed. Group EP-SRP-PROB presented reduced alveolar bone resorption and attachment loss when compared with Group EP-SRP (p<0.05). Group EP-SRP-PROB showed significantly fewer osteoclasts, increased expression of anti-inflammatory cytokines and reduced expression of proinflammatory cytokines compared with Group EP-SRP (p<0.05). In group EP-SRPPROB, the mean values of crypt depth of the jejunum and dudoenum were significantly higher than the ones from group EP-SRP. B. lactis promoted a higher ratio between aerobic and anaerobic bacteria in biofilm samples (p<0.05). Within the limits of this study it can be concluded that the use of B. lactis HN019 as an adjunct to SRP promotes additional histologic, microtomographic and immunologic benefits in the treatment of EP in rats and improves the intestinal morphology.
Oliveira, Daniela Lara Pedroso de. "Produção e avaliação de micropartículas lipídicas contendo Lactobacillus acidophilus ou Bifidobacterium lactis produzidas por spray chiling." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-17112011-101818/.
Full textL. acidophilus and Bifidobacterium lactis are probiotic microorganisms frequently used in food product. However they must remain viable during processing, entire shelf life of product and passing-through the gastrointestinal tract to provide beneficial effects on human health. Since theses microorganisms are sensitive to a series of factors, especially presence of oxygen and acid medium, microencapsulation has been studied as an alternative to increase probiotic cells viability and to provide the controlled release in the site of action, improving their efficiency. The aim of this study was to produce and evaluate lipid microparticles of L. acidophilus or B. lactis produced by spray chilling technology using low melting point fats, such as palm fat and cocoa butter, as the encapsulant agent. The mean diameter and morphology of the microparticles were evaluated. Survival assays were conducted to evaluate the resistance of the microorganisms to the spray chilling process, viability to the in vitro simulated gastric and intestinal fluids and viability during 90 days of storage at -18, 7 and 20/37°C, depending on the fat used. Microparticles presented a spherical shape and mean diameter that allows the flow of material in the food product without conferring technology influence. Spray chilling technology using fat palm or cocoa butter as the encapsulant agent was efficient in protecting the microorganism to the encapsulation process and 90 days of storage at -18°C. However the efficiency of the microparticles on the gastric and intestinal fluids and the cells stability during storage at 7 e 20 or 37°C varied according to the fat and microorganism used. The lipid microparticles seem to be a relatively innovative matrix for the application of probiotics with low costs and possibility of scale up. The future challenge in this study is to choose an encapsulant agent that improves cells resistance and viability at refrigerator and room temperatures to increase the possibility of application of these microcapsules in food products.
Horb, Katharina [Verfasser]. "Einfluss von Bifidobacterium animalis subsp. lactis BB-12 auf die Kariogenität von Streptococcus mutans in vitro / Katharina Horb." Berlin : Medizinische Fakultät Charité - Universitätsmedizin Berlin, 2017. http://d-nb.info/1139254685/34.
Full textPrioult, Guénolée. "Développement d'une méthode en immunofluorescence pour la détection et la quantification de Bifidobacterium longum et Lactococcus lactis ssp. lactis biovar. diacetylactis coimmobilisés dans des billes de gel." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape9/PQDD_0007/MQ44942.pdf.
Full textSilva, Priscilla Diniz Lima da. "Desenvolvimento de sorvete probi?tico a base de leite de cabra: estudo da formula??o, caracter?sticas f?sico qu?micas, sensoriais e viabilidade das bact?rias probi?ticas." Universidade Federal do Rio Grande do Norte, 2011. http://repositorio.ufrn.br:8080/jspui/handle/123456789/15907.
Full textCoordena??o de Aperfei?oamento de Pessoal de N?vel Superior
This work targetet the caprine ice cream production added with probiotic bacteria Bifidobacterium animalis subsp. lactis. It is divided into two parts. In the first one, four caprine ice cream formulations were evaluated, in which it was used hydrogenated fat (F1 and F3) or fat substitute (F2 and F4) in two different flavors (F1 and F2, passion fruit, F3 and F4, guava). Statistical differences (p<0.05) were detected for their physical-chemical properties, mainly for total solids and fat, but no differences were observed for melting test results. When it went to sensory acceptance, all four ice cream formulations reached high acceptance indexes, mostly formulation F4, which was selected for further studies. In the second part, F4 formulation was prepared with the addition of probiotic bacteria Bifidobacterium animalis subsp. lactis. The growth kinetics was studied and it was observed that the cellular concentration peak was reached after four fermentation hours (10.14 log UFC/g). This time was selected for pre-fermentation procedure and posterior addition at ice cream syrup. In this part of the study, two experimental groups were evaluated: group G1, in which the probiotic addition occurred before the maturation step and group G2, which included a pre-fermentation step and probiotic addition after ice cream maturation. The physical-chemical properties of these two ice cream groups were similar, except for pH, which was higher for group G2 (p<0.05). G1 samples had superior melting rate (3.566 mL/min) and both groups presented microbiological and sanitary results in accordance to current Brazilian legislation. Also, G1 and G2 were considered sensory accepted due to their acceptance indexes higher than 70%. G1 and G2 sensory profiles were similar (p>0.05), and both ice cream samples exhibited high creaminess (6.76 to 6.91) and mouth melting sensation (6.53 to 6.67) scores, while low sandiness scores (0.85 to 0.86) were observed, positive characteristics for this kind of food product. During the first 24 hours after ice cream production, the population of B. animalis subsp. lactis decreased, reaching 7.15 e 6.92 log CFU/g for G1 and G2, respectively. Probiotic bacteria counts fluctuated in ice cream samples during the first 108 days at frozen storage, especially for G2 group. Decreased probiotic viability was observed for G1 samples during the first 35 days of frozen storage, mild variation between 35 and 63 days and stabilized counts were observed after this time. After 21 days at frozen storage, ice cream samples of G1 and G2 groups reached 1.2 x 109 and 1.3 x 109 CFU/portion, respectively. After 108 days under these storage conditions, the survival rate of B. animalis subsp. lactis was 94.26% and 81.10% for G1 and G2 samples, respectively. After simulation of gastroenteric conditions, G2 group reached 9.72 x 105 CFU/portion. Considering the current requirements of Brazilian legislation, which stipulates that functional foods must have minimum probiotic count between 108 and 109 CFU/portion and detectable probiotic bacteria after being submitted to gastroenteric conditions, it is concluded that the ice cream with the addition of Bifidobacterium animalis subsp. lactis made as shown in this work, can be considered as a dairy functional food
O presente trabalho teve o objetivo de estudar a produ??o de sorvete elaborado com leite caprino com adi??o da bact?ria probi?tica Bifidobacterium animalis subsp. lactis. Foi estruturado em duas etapas. Inicialmente foram avaliadas quatro formula??es de sorvete, nas quais foi utilizada gordura vegetal hidrogenada (F1 e F3) e substituto de gordura (F2 e F4) em dois sabores (F1 e F2, maracuj?; F3 e F4, goiaba). Os c?lculos de densidade aparente e overrun foram feitos levando em considera??o as especifica??es da RDC n?. 266 de setembro de 2005. Tamb?m foram realizadas determina??es de pH, acidez total titul?vel e s?lidos totais, s?lidos sol?veis e res?duo por incinera??o, m?todo Kjeldahl para determina??o de prote?na bruta, lip?dios, a??cares redutores e totais. Al?m destas an?lises foram realizados o teste de derretimento e as an?lises microbiol?gicas nos sorvetes elaborados. As formula??es apresentaram diferen?as significativas (p<0,05) quanto ? composi??o f?sico-qu?mica, sobretudo no que diz respeito ao teor de s?lidos totais e gordura, mas n?o foi observada influ?ncia da formula??o sobre o perfil de derretimento das amostras. Quanto ? avalia??o sensorial, as quatro formula??es apresentaram elevados ?ndices de aceita??o, sobretudo a formula??o F4. Essa formula??o foi selecionada para dar prosseguimento aos estudos, cujo objetivo foi estudar os procedimentos de elabora??o do sorvete de leite de cabra com adi??o de B. animalis subsp. lactis. O pico de concentra??o celular (10,14 log UFC/g) foi alcan?ado ap?s quatro horas de cultivo sendo esse ponto escolhido para o procedimento de pr?-fermenta??o e adi??o de B. animalis subsp. lactis na calda do sorvete. Foram avaliados dois grupos experimentais de sorvete caprino com adi??o de probi?ticos: o grupo G1, com adi??o das bifidobact?rias antes da matura??o e G2, com etapa de pr?-fermenta??o e adi??o ap?s a matura??o. As propriedades f?sico-qu?micas dos dois grupos foram similares, com exce??o do pH, cujo valor foi superior no grupo G2 (p<0,05). O grupo G1 apresentou maior (p<0,05) taxa de derretimento (3,566 mL/min) e ambos os tratamentos apresentaram padr?es microbiol?gicos e sanit?rios dentro do exigido pela legisla??o vigente. Os dois grupos foram considerados aceitos sensorialmente, por exibirem n?veis de aceita??o superiores a 70% em todos os atributos verificados. Os perfis sensoriais das amostras G1 e G2 foram semelhantes (p>0,05), com elevados escores para os atributos cremosidade (6,76 a 6,91) e derretimento na boca (6,53 a 6,67), al?m de pontua??o reduzida para o quesito arenosidade (0,85 a 0,86), resultados considerados positivos para esse tipo de alimento. Foi observado decr?scimo da popula??o de B. animalis subsp. lactis ap?s as primeiras 24 horas de produ??o com contagens de 7,15 e 6,92 log UFC/g para G1 e G2, respectivamente. A contagem de bact?rias probi?ticas apresentou varia??es ao longo do armazenamento congelado por 108 dias, sobretudo para o grupo G2. O grupo G1, por sua vez, apresentou queda de viabilidade durante os primeiros 35 dias de congelamento, leve varia??o entre 35 e 63 dias de armazenamento e tend?ncia ? estabiliza??o ap?s esse ponto. Ap?s 21 dias sob armazenamento congelado, as amostras G1 e G2 apresentaram contagem de 1,2 x 109 e 1,3 x 109 UFC/por??o, respectivamente, conforme determina a legisla??o para contagens m?nimas por por??o de comest?veis gelados. Por sua vez, ao final de 108 dias sob essas condi??es, as taxas de sobreviv?ncia do B. animalis subsp. lactis do grupo G1 e G2 foram respectivamente, 94,26% e 81,10%. Ap?s ser submetido a condi??es g?stricas e ent?ricas simuladas in vitro, o sorvete com quatro meses de armazenamento do tratamento G2 apresentou contagem 9,72 x 105 UFC/por??o. Considerando o disposto pela legisla??o nacional vigente, segundo a qual um alimento com alega??o funcional deve possuir contagem m?nima probi?tica entre 108 e 109 UFC/por??o e exist?ncia de microrganismos vi?veis ap?s exposi??o ?s condi??es gastroent?ricas, conclui-se que o sorvete com adi??o de B. animalis subsp. lactis, produzido no presente estudo, constitui alimento l?cteo funcional
Alegro, João Henrique Alarcon. "Desenvolvimento de queijo Minas frescal probiótico com \'Lactobacillus acidophilus\' e \'Bidifobacterium lactis\' isolados e em co-cultura." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-11092006-102044/.
Full textFunctional foods consuming habits have been increasing over the years, particularly in the case of probiotic dairy food. The possibility of developing new probiotic dairy products, like the popular Brazilian Minas fresh cheese, is very promising. The objective of the present work was to verify the influence of the probiotic cultures containing Lactobacillus acidophilus and Bifidobacterium lactis, added individually and in co-culture during fresh Minas cheese production, over the microbiological, textural and physico-chemical behavior of the product during refrigerated storage. Four treatments were prepared (four times each), all of them were made through direct acidification with lactic acid: T1 (control), T2 (addition of L. acidophilus), T3 (addition of B. lactis) e T4 (addition of L. acidophilus + B. lactis). Microbiological counts of L. acidophilus, Bifidobacterium spp., total lactic acid bacteria (LAB), coliforms, Staphylococcus spp. and E. coli and analysis of pH, acidity, moisture content and water activity proceeded after 1, 7, 14 and 21 days of storage at 5 C. Microbiological analysis was also conducted in milk and during cheese manufacturing process. Additionally, texture properties of cheeses were evaluated during storage, employing a TA-XT2 Texture Analyser (Stable Micro Systems, Haslemere, England), using a two-bite compression of cylindrical samples. Parameters measured consisted of hardness, elasticity, cohesiveness, chewiness, gumminess and adhesiveness. Comparison of cheeses was also conducted through sensory evaluation after 7 days of storage, using Preference- Ranking test. Cheeses T4 revealed to be more appropriate for growth of both probiotic bacteria, maintaining populations of 6 log CFU/g or above. No significant differences (p>0.05) between treatments were observed in relation to coliforms, Staphylococcus spp. and LAB, though Staphylococcus spp. and coliforms increased significantly during storage of cheeses T3 and T1, respectively (p<0.05). E. coli was not detected in any of the cheese and milk samples. Water activity values stayed above 0.970 for all samples, therefore proper for microbial growth. Mean pH and acidity did not differ significantly among treatments (p>0.05). Nevertheless, cheeses T1 and T2 revealed a significant decrease in pH (6.2 to 5.9 and 6.7 to 6.1, respectively) and increase in acidity from day 1 to day 21 of storage (p<0.05). As for the texture profile of cheeses, a significant increase in hardness (p<0.05) was detected for all cheeses studied in the first week of storage, followed by a tendency for stability during the subsequent storage period, except for cheeses T3, for which a significant increase in hardness was also detected from day 7 to day 14 of storage. Cohesiveness, springiness and dhesiveness showed to be statistically equal (p>0.05) for all cheeses and for all sampling days. No significant differences were detected through sensory evaluation between the four kinds of cheeses studied (X0
Costa, Renata Brum. "ESTUDO DA VIABILIDADE DE MICRORGANISMO PROBIÓTICO BIFIDOBACTERIUM LACTIS EM PATÊ DE FRANGO COM CARACTERÍSTICAS SIMBIÓTICAS E SUA AÇÃO NA ESTABILIZAÇÃO DA OXIDAÇÃO LIPÍDICA." Universidade Federal de Santa Maria, 2012. http://repositorio.ufsm.br/handle/1/5733.
Full textO objetivo do presente trabalho foi estudar a viabilidade como probiótico do microrganismo Bifidobacterium lactis quando aplicado em patê de frango durante o período de armazenamento de 42 dias. O patê de frango foi elaborado no laboratório de processamento de carnes do Colégio Politécnico da UFSM, de acordo com a formulação fornecida pela indústria local. Uma parte dessa massa de patê foi enriquecida com farinha de banana verde (Musa spp.) constituindo um alimento simbiótico. A cultura utilizada foi a cepa probiótica Bifidobacterium lactis 420 (B420), adquirada através da Danisco do Brasil Ltda. Foram feitos dois inóculos diferentes visando atingir as concentrações finais de Log 106 UFC.g-1 e 108 UFC.g-1 . Testes preliminares de resistência do microrganismo a diferentes temperaturas no patê de frango foram realizados com o intuito de estabelecer a melhor temperatura para a inoculação. A linhagem do microrganismo foi testada frente à diferentes concentrações de NaCl ( 1% , 1,5 % e 2% ) e NaNO2 (150 ppm, 200 ppm, e 250 ppm) , sendo resistentes em todos os testes, inclusive quando em concentrações combinadas desses valores, porém demonstrando aumento da sensibilidade com o aumento da concentração. O patê de frango foi avaliado através de análises físico-químicas (composição centesimal e TBARS), microbiológicas (contagem de Bifidobacterium lactis, Coliformes a 45ºC, Clostridium perfringens, Staphylococcus coagulase positiva, Salmonella sp.) e sensoriais (cor, aroma, sabor e textura). Verificou-se que o produto atendeu os requisitos estabelecidos pela legislação brasileira quanto a composição centesimal e padrões microbiológicos. Levando em consideração os preceitos da legislação brasileira para alimentos funcionais que estabelece que a quantidade mínima de bactérias probióticas viáveis no produto pronto para consumo deve estar situada entre 108 a 109 Unidades Formadoras de Colônias (UFC), constatou-se que o Bifidobacterium lactis foi considerado com uma boa viabilidade como probiótico no patê de frango até o 21º dia de armazenamento, período muito curto. A determinação da oxidação lipídica (TBARS) mostrou que os tratamentos 2 e 3 com adição do microrganismo probiótico na concentração 108 UFC.g-1 obtiveram resultados mais satisfatórios quando comparados ao controle e o tratamento 1 adicionado de 106 UFC.g-1 do probiótico, sugerindo que os microrganismos probióticos em determinado nível de concentração apresentam uma influência positiva quanto à oxidação dos lipídios no patê de frango, exercendo um ―efeito protetor‖. Os tratamentos com Bifidobacterium lactis obtiveram uma boa aceitação sensorial nos atributos avaliados, com exceção do tratamento 3 , que foi adicionado de farinha de banana verde, a qual modificou a cor e a textura do produto como também prejudicou o desenvolvimento do Bifidobacterium lactis.. Neste estudo, verificou-se que o tratamento com adição do microrganismo probiótico na concentração de 108 UFC.g-1 foi o que melhor atendeu aos objetivos iniciais, tanto na viabilidade do probiótico como na estabilização da oxidação lipídica.Embora com um período de vida útil menor , pode-se observar que existe a viabilidade de aplicação do microrganismo probiótico Bifidobacterium lactis em produtos cárneos cozidos como o patê de frango, que possui aceitação pelo consumidor, podendo servir como alternativa no desenvolvimento de produtos cárneos com propriedades funcionais.
Oliveira, Alessandra Cristina. "Viabilidade de \'Lactobacillus acidophilus e Bifidobacterium lactis\', microencapsulados por coacervação, seguida de secagem por \'spray drying\' e leite de jorro." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/60/60137/tde-10052007-103644/.
Full textIn this present work, microcapsules containing B. lactis or L.acidophilis were produced by complex coacervation based on pectin and casein interactions. After coacervation the systems were dehydrated by spray drying or spouted bed techniques. In this present study could evaluate the resistance of these microorganisms to dehydration process, shelf life (storage at 7 and 37 ºC for 120 days), and their in vitro tolerance after being inoculated in acid solutions (pH 1.0 and 3.0). Moreover the morphology characteristics were analyzed by optical microscopic and scanning electron microscopic. Both systems maintained their cellular integrity after spray drying, although, L. acidophilus microcapsules were more resistant. Spouted bed drying was also promising, once the microorganism still remains viable. Comparing the results about shelf life, it is noticeable that L. acidophilus microcapsules dehydrated by spray dried maintained viability for storage period greater than B. lactis. When the microcapsules were dehydrated by spouted bed, the L. acidophilus obtained higher viability at 7ºC stored temperature. In contrast, B. lactis lose their viability during storage at both temperatures (7 and 37ºC).The in vitro studies showed that the microorganisms encapsulated, dehydrated by spray dried, were more resistance to acid pH conditions than free ones. Furthermore, microcapsules when dried in spouted bed were not efficient to provide protection to both microorganisms at this pH?s values. The scanning electron microscopic showed that the particles obtained by spray dryer were spherical without cracks, and the particles obtained by spouted bed presented irregular shape.
Guerrero, Alva Dániza Mirtha. "Producción de leche fermentada utilizando bacterias probióticas (Lactobacillus acidophilus, Bifidobacterium lactis y Streptococcus thermophilus) con leche de cabra y vaca." Bachelor's thesis, Universidad Nacional Mayor de San Marcos, 2005. https://hdl.handle.net/20.500.12672/2103.
Full textIn the present study was added Bio Rich culture (composed by Lactobacillus acidophilus, Bifidobacterium lactis and Streptococcus thermophilus) to goat and cow milk and a mix of goat and cow milk (1:1). It was gotten whole fermented milk with good acidity, fat percentage, and enough probiotic bacteria’s growth (Lactobacillus acidophilus 107 cfu/ml, Bifidobacterium lactis 106 cfu/ml), besides Streptococcus thermophilus 109 cfu/ml. All of the fermented milks agreed with the safety food norms. The parameters of the process were: added culture (1% in goat and in cow and goat mix milk, fermentation temperature 42º C; 2% in cow milk and fermentation temperature 39º C); final pH of 4,5. The time of process with cow, goat, and cow and goat mix milk was: 4 hours, 7 hours and 4 hours respectively. Keywords: goat and cow milk, process.
Tesis
Barbosa, Ilsa Cunha. "Desenvolvimento de queijo cremoso caprino com potencial simbiótico." Universidade Federal da Paraíba, 2016. http://tede.biblioteca.ufpb.br:8080/handle/tede/8596.
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
Probiotic cultures are described as single species or multiple species of microorganisms that when used for animals or man in appropriate amounts provide health benefits by promoting improvement in characteristics of the natural intestinal microflora. Prebiotics are non-digestible food components that reach the colon and selectively stimulate the proliferation or activity of populations of bacteria present there. A food classified as symbiotic constitutes one in which probiotics and prebiotics are combined in pre-established adequate amounts. This study was prepared creamy goat cheese with symbiotic potential, and evaluated the effects of the incorporation of probiotics Lactobacillus acidophilus LA-05 and Bifidobacterium lactis BB-12 and the prebiotic inulin on technological parameters, physico-chemical, microbiological and sensory product with 7 and 21 days of refrigerated storage (7 ± 1 ° C). Three were prepared cream cheese treatments goat with symbiotic potential: with 8 g / 100 g of inulin and Lactobacillus acidophilus (QLA); 8 g / 100 g of inulin and Bifidobacterium lactis (QBB); 8g / 100g inulin, L. acidophilus LA-05 and B. lactis BB-12 (QLB) co-culture plus cheese control (QC) added only the starter strain Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis. The formulation of cheeses made allowed the preparation and filing with the INPI of an application for patent entitled "Cream cheese functional Goat milk and procurement process." L. counts acidophilus LA-05 and B. lactis BB-12 were greater than 6 log CFU / g, while the quantity of insulin was greater than 6 g / 100 g in cheese symbiotic with 7 and 21 days of storage. The firm reduced the synbiotic cheeses providing improved consistency of cream cheese. The evaluated cheeses showed high brightness values (L *), with a predominance of yellow (b *). QC showed a higher protein content, lipids and minerals compared to the others. A decrease of short-chain fatty acids and an increase of medium chain and long chain synbiotics in cheese compared to QC. There was an increase in the amount of linoleic acid conjugate in QLA, QBB and QLB. The highest values for depth of proteolysis, as well as the biggest changes in the release of free amino acids were found in QLB. The addition of inulin and probiotics did not affect the acceptance of the product. Inulin, L. acidophilus and B. lactis may be used together for production of synbiotic creamy goat cheese without detrimental effect on the general characteristics of the product quality associated with adding value to their functional potential
Os probióticos são descritos como culturas de uma única espécie ou de várias espécies de micro-organismos que quando utilizadas por animais ou pelo homem em quantidades adequadas trazem benefícios à saúde, promovendo melhora nas características da microflora intestinal natural. Os prebióticos são componentes alimentares não digeríveis que alcançam o cólon e estimulam seletivamente a proliferação ou atividade de populações de bactérias desejáveis nesse local. Um alimento classificado como simbiótico constitui-se aquele em que um probiótico e um prebiótico estão combinados em quantidades adequadas pré-estabelecidas. Neste estudo foi elaborado queijo caprino cremoso com potencial simbiótico, sendo avaliados os efeitos da incorporação dos probióticos Lactobacillus acidophilus LA-05 e Bifidobacterium lactis BB-12 e do prebiótico inulina sobre os parâmetros tecnológicos, físico-químicos, microbiológicos e sensoriais do produto, com 7 e 21 dias de armazenamento refrigerado (7±1ºC). Foram elaborados três tratamentos de queijo cremoso de leite de cabra com potencial simbiótico: com 8g/100g de inulina e Lactobacillus acidophilus (QLA); 8g/100g de inulina e Bifidobacterium lactis (QBB); 8g/100g de inulina, L. acidophilus LA-05 e B. lactis BB-12 (QLB) em co-cultura, além do queijo controle (QC) adicionado apenas da cepa starter Lactococcus lactis subsp. cremoris e lactis. A formulação dos queijos elaborados permitiu a elaboração e depósito no INPI de um pedido de patente de invenção intitulado “Queijo cremoso de Leite de cabra funcional e processo de obtenção”. As contagens de L. acidophilus LA-05 e B. lactis BB-12 foram maiores que 6 log UFC/g, enquanto que a quantidade de inulina foi maior que 6 g/100 g nos queijos simbióticos com 7 e 21 dias de armazenamento. A firmeza reduziu nos queijos simbióticos proporcionando melhora na consistência do queijo cremoso. Os queijos avaliados apresentaram elevados valores de luminosidade (L*), com predominância do amarelo (b*). O QC apresentou maior teor de proteína, lipídios e minerais comparado aos demais. Houve diminuição dos ácidos graxos de cadeia curta e aumento dos de cadeia média e de cadeia longa nos queijos simbióticos em relação ao QC. Observou-se aumento no teor de ácido linoleico conjugado em QLA, QBB e QLB. Os maiores valores para profundidade de proteólise, bem como as maiores mudanças na liberação de aminoácidos livres foram verificados em QLB. A adição de inulina e probióticos não afetou a aceitação sensorial do produto. A inulina, L. acidophilus e B. lactis podem ser utilizados em conjunto para a produção de queijo caprino cremoso simbiótico sem efeito negativo sobre as características gerais de qualidade do produto com agregação de valor associada ao seu potencial funcional.
Doleyres, Yann. "Production en continu de ferments lactiques probiotiques par la technologie des cellules immobilisées." Thesis, Université Laval, 2003. http://www.theses.ulaval.ca/2003/20742/20742.pdf.
Full textAl-Haj, Omar Amin. "The effect of casein hydrolysate formed by trypsin or bifidobacterium animalis subsp. lactis (Bb-12) culture on cholesterol and angiotensin converting enzyme (ACE) inhibition." Thesis, Cardiff Metropolitan University, 2008. http://hdl.handle.net/10369/6353.
Full textTrindade, Carmen Silvia Favaro. "Encapsulação de Lactobacillus acidophilus (La-05) e Bifidobacterium lactis (Bb-12) e avaliação "in vitro", do nivel de tolerancia dos mesmos as secreções gastrintestinais." [s.n.], 2001. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255970.
Full textTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Esse trabalho visou a encapsulação de Lactobacillus acidophilus e Bifidobacterium lactis e a avaliação "in vitro" da tolerância desses microrganismos livres e encapsulados quando inoculados em soluções biliares e de pHs ácidos, ou seja, em condições semelhantes às encontradas no intestino e no estômago humano, respectivamente. Além disso, foi determinada a estabilidade de B. lactis livres e encapsulados, incorporados em iogurte que foi mantido sob refrigeração, durante 28 dias. Para tanto, foram utilizados como agentes encapsulantes os polímeros entéricos aceto fitalato de celulose e alginato e os métodos de microencapsulação por spray drying e de imobilização por extrusão, respectivamente. Lactobacillus acidophilus e Bifidobacterium lactis foram extremamente resistentes às soluções biliares, tanto livres, quanto encapsulados. Apresentaram boa resistência quando inoculados em soluções de pH 2. Entretanto, nas soluções de pH 1, as populações das células livres e imobilizadas em alginato foram dizimadas, enquanto as células microencapsuladas em aceto fitalato de celulose apresentaram uma maior resistência. B. lactis não apresentaram uma boa viabilidade em iogurte, em nenhuma das condições testadas. Foi possível encapsular Lactobacillus acidophilus e Bifidobacterium lactis pelos métodos de extrusão e por spray drying mantendo um número elevado de células viáveis. A imobilização em alginato de sódio não foi eficaz na proteção às células de Lactobacillus acidophilus e Bifidobacterium lactis e a microencapsulação em aceto fitalato de celulose foi efetiva na proteção dos mesmos inoculados em soluções ácidas, embora não tenha sido eficiente quando B. lactis microencapsulado foi inoculado em iogurte.
Abstract: This study aimed at encapsulating Lactobacillus acidophilus and Bifidobacterium lactis and at carrying out an "in vitro" studyof the tolerance of these microorganisms, both free and encapsulated, when inoculated into bile solutions and acid pH solutions, that is, into conditions similar to those encountered in the human intestine and stomach respectively. In addition, the stability of free and encapsulated B. lactis was determined, when inoculated into yoghurt and stored under refrigeration for 28 days. The encapsulating agents used for this purpose were the enteric polymers cellulose acetate phthalate and alginate, and the methods of microencapsulation were spray drying and immobilisation by extrusion, respectively. Lactobacillus acidophilus and Bifidobacterium lactis were extremely resistant to bile solutions, both in the free forms and encapsulated. They also presented good resistance when inoculated into solutions at pH 2.0. However at pH 1.0, both the free cells and those encapsulated in alginate were destroyed, whilst those encapsulated in cellulose acetate phthalate showed greater resistance. B. lactis showed poor viability in yoghurt, under ali conditions tested. It was possible to encapsulate Lactobacillus acidophilus and Bifidobacterium lactis by both the methods of extrusion and by spray drying, retaining an elevated number of viable cells. Immobilisation in sodium alginate was not efficient in protecting cells of Lactobacillus acidophilus and Bifidobacterium lactis, and microencapsulation was efficient in protecting these same organisms when inoculated into acid solutions, although it was not efficient when microencapsulated B. lactis was incorporated into yoghurt.
Doutorado
Doutor em Tecnologia de Alimentos
Meléndez, Illanes Lorena. "Análisis de la evidencia científica que sustenta la utilización de reclamos de salud presentes en la publicidad de alimentos de dos productos que contienen Lactobacillus cassei y Bifidobacterium lactis." Doctoral thesis, Universidad de Alicante, 2015. http://hdl.handle.net/10045/50425.
Full textJedidi, Hajer. "Effet du stress gastro-intestinal sur la physiologie et le métabolisme des bactéries lactiques et probiotiques." Master's thesis, Université Laval, 2007. http://hdl.handle.net/20.500.11794/19234.
Full textDamin, Maria Regina. "Avaliação do efeito da suplementação do leite com hidrolisado de caseína, proteína concentrada de soro e leite em pó desnatado na produção de bioiogurtes fermentados por Lactobacillus bulgaricus, Lactobacillus acidophilus e Bifidobacterium lactis em co-cultura com Streptococcus thermophilus." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-11112016-112734/.
Full textThe probiotic bacteria develop slowly in milk and for probiotic yogurt production milk supplementation improves bacteria growth. Beyond that, use of probiotic in combination with Streptococcus thermophiles is common and recommendable. The aim of this research was to evaluate the simultaneous effect of milk supplementation with casein hydrolysate, whey protein concentrate and skim milk powder in the production of bioyogurt. Milk was fermented by Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifídobacterium lactis in co-cultures with Streptococcus thermophiles. The Response Surface Methodology for mixture model was applied and compositions of optimized mixtures for supplementation had been obtained. It was possible to evaluate the effect of the simultaneous supplementation, identify interaction between the ingredients and get optimized compositions of mixture. Mathematical models with lack of fit not significant were obtained and validation experiments confirmed the quality of the adjustment. For co-culture S. thermophiles and L. acidophilus the models were obtained for kinetic parameters time to reach pH 5,0 and 4,5 (tpH5,0 and tpH4,5). The optimization resulted in mixture composition with 50% of casein hydrolysate of casein, 0% of whey protein concentrate and 50% of skim milk powder, with fit the desirability in 95%.The acidifying profiles of pure cultures and co-culture of Streptococcus thermophiles and Lactobacillus acidophilus in milk prepared with the optimum ingredients amounts calculated by RSM and control milk were studied. Stability and bacterial viability during 28 days of cold storage for bioyogurts produced with optimum and control milk had been studied, using co-culture of S. thermophiles and L. acidophilus. The loss of viability of bacteria, post-acidification and texture properties were examined. The microstructure of the two bioyogurts has been analyzed. All produced bioyogurts could have been considered probiotics, as the populations were higher than the minimum recommended one for promotion of beneficial effect to the health. Bioyogurt from milk supplemented at optimum region resulted in 32% of reduction on time necessary to reach pH 4.5, in comparison with that produced from control milk. The S. thermophiles counting remained stable, while L. acidophilus counts decreased, even so the populations were . superior to 1 billion at 28 days of storage. The firmness, yield stress τ0 , elastic G\' and viscous G\" modulus of optimum milk were superior to control milk during the study, while the structural recovery presented opposite behavior. The analysis of the micrographs of optimum milk and the control showed greater number of pores with small diameter for the former, indicating a denser structure.
Stievenard, Sylvain. "Hydrolyse industrielle du lactose : mise au point au stade laboratoire d'un réacteur à lactase immobilisée." Lille 1, 1986. http://www.theses.fr/1986LIL10172.
Full textHung, Ming-Ni 1962. "Biochemical and genomic analysis of -galactosidases from Bifidobacterium infantis HL96." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36953.
Full textTwo genes, beta-galI and beta-galIII, located on 4.6 and 4.4 kb DNA fragments respectively, were cloned into E. coli, and the nucleotide sequences were determined. The 3,069 by-long beta-galI, encoded a polypeptide with a Mr of 113 kDa. A putative ribosome-binding site and a promoter sequence were recognized at the 5' flanking region of beta-galI. A partial sequence of an ORF transcribing divergently from beta-galI resembled a lactose permease gene. The beta-galIII gene, which is 2,076 bp long, encoded a polypeptide with a Mr of 76 kDa. A rho-independent, transcription terminator-like sequence was found 25 bp downstream of the termination codon.
The amino acid sequences of beta-GalI and beta-GalIII were homologous to those in the LacZ and LacG families, respectively. The acid-base, nucleophilic, and substrate recognition sites conserved in the LacZ family were found in beta-GalI, and a possible acid-base site proposed for the LacG family was located in beta-GalIII, containing a glutamate at residue 160. beta-GalI and beta-GalIII were over-expressed 35 and 96 times respectively in E. coli by using a pET expression system.
Both beta-GalI and beta-GalIII were specific for beta-D -anomeric linked galactosides, but beta-GalI showed more hydrolytic and synthetic activities toward lactose than beta-GalIII. The galacto-oligosaccharides (GaOS) production mediated by beta-GalI at 37°C in 20% (w/v) lactose was 130 mg/ml, which is six times higher than that of beta-GalIII. The yield of GaOS further increased to 190 mg/ml in 30% (w/v) lactose. A major tri-saccharide produced by beta-GalI was characterized as O-beta- D-galactopyranosyl-(1-3)-O-beta-D-galactopyranosyl-(1-4)- D-glucopyranose.
beta-GalI was purified by ammonium sulphate precipitation, and anion-exchange (Mono-Q) and gel filtration (Superose 12) chromatographic steps. The enzyme appeared to be a tetramer, with a Mr of 470 kDa as estimated by native PAGE and gel-filtration chromatography. The optimum temperature and pH for ONPG and lactose as substrates were 60°C, pH 7.5, and 50°C, pH 7.5, respectively. The enzyme was stable over the pH range of 5~8.5, and was particularly active at 50°C for more than 80 min. The enzyme was significantly activated by reducing agents, especially glutathione, as well as by Na+ and K+ cations. Maximal activity required both Na+ and K+ at a concentration of 10 mM. The enzyme was strongly inhibited by p-chloromercuribenzoic acid, and by most bivalent metal ions. Hydrolytic activity using 20 mM lactose as substrate was significantly inhibited by 10 mM galactose. The Km and Vmax values for ONPG and lactose were 2.6 mM, 262 U/mg, and 73.8 mM, 1.28 U/mg, respectively.
The objectives of this research were to characterize beta-galactosidases of B. infantis HL96 at the molecular and biochemical levels, and to over-express the enzymes in Escherichia coli. Two beta-galactosidase isoenzymes with unique properties were genetically characterized for the first time. beta-GalI properties included a neutral pH optimum, relatively higher temperature stability and a high transgalactosylic activity that makes it very competitive for GaOS synthesis. The results were also important for the advancement of knowledge on the catalytic mechanism and the evolutionary aspect of this enzyme.
Yamazaki, Shinichi. "Bioelectrochemical analysis on quinone-induced modification of the metabolism in bifidobacteria and lactic acid bacteria." Kyoto University, 2002. http://hdl.handle.net/2433/149899.
Full text0048
新制・課程博士
博士(農学)
甲第9608号
農博第1236号
新制||農||841(附属図書館)
学位論文||H14||N3640(農学部図書室)
UT51-2002-G366
京都大学大学院農学研究科応用生命科学専攻
(主査)教授 池田 篤治, 教授 清水 昌, 教授 加藤 暢夫
学位規則第4条第1項該当
Lima, Katia Gianni de Carvalho. "Otimização das condições de cultivo laboratorial de bactérias láticas e probióticas e avaliação do comportamento de Lactobacillus casei no trato gastrintestinal através de modelos simulados in vitro." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-14102016-181423/.
Full textThe beneficial effects of probiotic bacteria to the human health depend on their quantity and biological activity in the human gut. This study aimed to establish the best laboratorial conditions for the differential cultivation and enumeration of five bacterial cultures, including three probiotic (Bifidobacterium animalis Bb12, Lactobacillus acidophilus La05 and Lactobacillus casei Lc01) and two nonprobiotic (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) strains. In addition, this study also aimed to evaluate the capability of two probiotic strains (Lactobacillus casei Shirota and Lc01) to survive the transit through the human gastrointestinal tract, using in vitro simulated models. Twenty one different culture media were tested. They were inoculated using pour-plating and spread-plating techniques. Plates were incubated at 37°C and 42°C, under aerobiosis and anaerobiosis. Resistance to the gastrointestinal tract was tested using simulated models, constituted by 0.5% saline containing pepsin (3g/L) at pH 1.5, 2.0, 2.5 and 3.0 (gastric juice) and by 0.5% saline containing pancreatin (1g/L) and bile (10g/L) at pH 8.0 (enteric juice). The cultures were exposed to gastric juice (up to 120min) and then to enteric juice (up to 240min). Results indicated that supplementation of MRS agar with certain compounds and use of appropriate combinations of plating procedures and incubation conditions can turn MRS agar a selective and differential medium for the tested species. The combination MRS agar at pH 5,4, pour-plating and incubation at 37°C under aerobiosis was selected for evaluation of resistance of the L. casei (Shirota e Lc01) to the gastrointestinal tract. Results indicated that both cultures became non-culturable after 30min exposure to the gastric juice at pH 1.5 and 2.0. After 2h at pH 2.5, a 4 log reduction was observed. At pH 3.0, no change in the number of viable cells was detected. The subsequent transfer to the enteric juice caused a partial reversion in injury induced by the acid pH. In addition, it was observed that milk can protect the probiotic bacteria from the stress caused by the transit through the gastrointestinal tract.
Watterlot, Laurie. "Analyse des effets de souches probiotiques anti-inflammatoires." Phd thesis, AgroParisTech, 2010. http://pastel.archives-ouvertes.fr/pastel-00570505.
Full textBarreto, Gisela Pizarro de Mattos. "Avaliação de meios de cultura para quantificação de lactobacilos e bifidobacterias e contagem destes microrganismos em produtos lacteos." [s.n.], 2003. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256177.
Full textDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Neste trabalho foi realizado um estudo sobre o comportamento de diferentes cepas de bactérias lácticas ( por exemplo: Lactobacillus acidophilus, L.casei, L. lactis, L. delbruekii subsp. bulgaricus, Streptococcus thermophilus) e de bifidobacterias, utilizando diferentes meios de cultura (MRS, MRS-maltose, MRSsalicina, HHD e LA), para avaliar a similaridade entre eles, a capacidade de recuperação de cada um e a capacidade de quantificar as diferentes cepas. Primeiramente verificamos o comportamento de cepas puras depois, de cepas em diferentes misturas e, por último, de cepas presentes em iogurte e leite fermentado comercializado no mercado brasileiro. Também foi realizado um estudo da viabilidade das bactérias lácticas, presentes em produtos lácticos, durante o armazenamento. De acordo com os resultados obtidos, os quatro meios de cultura se mostraram equivalentes ao MRS na capacidade de recuperação das cepas padrão em cultura pura. O meio de cultura HHD apresentou melhor desempenho em relação a capacidade de recuperação das células, na avaliação com as cepas em diferentes misturas e, presentes em iogurtes e leite fermentado. Através do estudo da viabilidade das bactérias lácticas, presentes nos produtos analisados, verificou-se que os prazos de validade dos produtos se mostraram adequados, do ponto de vista da contagem total de bactérias viáveis. Em relação à contagem de L.acidophilus, somente 62% apresentaram contagem de células viáveis, dentro do valor mínimo requerido de 106 UFC/mL. E, em relação à contagem de bifidobactéria, apenas um produto apresentou contagem dentro do valor mínimo requerido.
Abstract: This is a study about the behaviour of the different strains of lactic acid bacteria (eg: Lactobacillus acidophilus, L. lactis, L. delbruekií susp. bulgaricus, Streptococus thermophilus) and bifidobacteria, with different culture media (MRS, MRS- maltose, MRS -salicin, HHD eLA), in order to evaluate the similarity among them, the capacity of each one to recover and the capacity to enumerate different strains. Firstly we checked the behaviour of the pure strains then the strains in different mixtures and finally the strains existing in the yogurt and fermented milk that are commercialized in Brazilian market. We also study the viability of the lactic acid bacteria in yogurt during refrigerated storage. The results demonstrated that the four culture media were similary to the MRS in the capacity of recovering when the pure strain was checked. The culture media HHD was the best in the capacity of recovering with strains in different mixtures and with the strains existing in the yogurt and fermented milk. Through the study of the viability of the lactic acid bacteria in the products, it showed that the validity was adequate, at least, in the total counting of viable bacteria. However, in the counting of L. acidophilus, only 62% maintained viability of 106 UFC/mL (minimum level]. In The counting of bifidobactéria, only one product maintained viable cells with minimum leveI.
Mestrado
Mestre em Tecnologia de Alimentos
Allegretti, Luciana. "Isolamento e identificação de Lactobacillus spp., Bifidobacterium spp., Enterococcus spp., Pediococcus spp. e Lactococcus spp. da microbiota intestinal de Papagaio-verdadeiro (Amazona aestiva)." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/10/10133/tde-08122009-143059/.
Full textIn Brazil, Blue-fronted Parrot (Amazona aestiva) has been widely owned as a pet bird and, therefore, one of the Brazilians birds most frequently traded illegally in the Black Market. There are few reports in the current literature regarding to the microbiota of wild birds. The gastrointestinal tract of these birds has a wide variety of bacterial species; most of them are Gram positive bacteria and belongs to the lactic acid group. The present study has isolated and identified Lactobacillus, Bifidobacterium, Enterococcus, Pediococcus, and Lactococcus bacterias present in fecal samples of wild and captive Amazona aestiva parrots. Fifty two fecal samples were collected from 26 wild parrots and 26 parrots from commercial breeders. Enterococcus genus was the most frequently isolated (100%), followed by Pediococcus (63.46%), Lactobacillus (28.84%), Lactococcus and Bifidobacterium (15.38%). Twelve species of Enterococcus were identified. E. faecium was the most frequently isolated from the birds representing 63.46%, followed by E. faecalis (57.69%), Enterococcus sp. (46.15%), E. hirae (30.76%), and E. raffinosus (19.23%). P. pentosaceus was identified from 57.69% of the parrots. This specie was the most frequently isolated. Five different species of Lactococcus were found out. Lactococcus sp. was identified from 9.61% of the birds, while L. lactis subsp. lactis represented 3.84%. Fourteen different species of Lactobacillus were isolated, showing the biggest diversity among all the studied genera. L. coryniformis subsp. torquens and L. sanfrancisco were isolated from 7.69% of the birds. Three different species of Bifidobacterium were isolated, and B. bifidum was identified in 9.61% of the birds, being the most frequently isolated. Further studies are needed to a better comprehension of the microbiota in wild birds. Besides comparing differences and similarities between wildlife parrots and pet birds will allow appropriate and less empiric management of those birds in captivity.
Freire, Carlise Beddin Fritzen. "Efeito da adição de Bifidobacterium Bb-12 e/ou do emprego da acidificação direta sobre as propriedades de queijo minas frescal." reponame:Repositório Institucional da UFSC, 2012. http://repositorio.ufsc.br/xmlui/handle/123456789/92796.
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Em uma primeira etapa foi avaliado o efeito da adição da bactéria probiótica Bifidobacterium Bb-12 e de ácido lático nas propriedades microbiológicas, físico-químicas, reológicas, microestruturais e de cor de queijo Minas Frescal nos dias 1 e 28 de armazenamento (5 ± 1 °C). Queijos sem ácido lático (Q1 e Q2) e com ácido lático (Q3 e Q4) foram fabricados, sendo a bifidobactéria adicionada nos queijos Q2 e Q3. Durante o armazenamento, queijos com bifidobactéria puderam ser classificados como probióticos, pois apresentaram contagem de células viáveis acima de 6 log UFC/g. A adição da bifidobactéria nos queijos Q2 e Q3 não influenciou (p > 0,05) no rendimento, no teor protéico e lipídico. Além disso, no dia 28, os queijos sem ácido lático apresentaram menor (p < 0,05) umidade em comparação aos adicionados de ácido lático, influenciando no comportamento reológico e microestrutural, tornando-os mais elásticos, firmes e compactos, no entanto, todos os queijos avaliados demonstraram comportamento viscoelástico com maior contribuição da componente viscosa. Os valores de L* e b* diminuíram (p < 0,05) durante o armazenamento em todos os queijos, sendo que apenas os adicionados de bifidobactéria mantiveram os valores de a* e ?E, ao longo dos 28 dias. Em uma segunda etapa foi realizada a avaliação sensorial dos queijos Minas Frescal contendo a bifidobactéria e diferenciados quanto à adição de ácido lático, através de testes de comparação pareada-preferência, perfil de consumidores, aceitabilidade global e intenção de compra. A adição de ácido lático não interferiu (p > 0,05) na preferência dos queijos, no entanto, os consumidores que avaliaram este produto apresentaram como perfil o gênero feminino, com idade entre 18 e 27 anos e que já possuem o hábito de consumir alimentos que ajudam a melhorar o funcionamento do intestino. Além disso, pôde-se observar que a maioria dos consumidores classificou os queijos como de boa aceitabilidade, sendo que comprariam este tipo de alimento funcional.
Val, Cid Cristina. "STRUCTURAL-FUNCTIONAL ANALYSIS OF LACTO-N-BIOSIDASE FROM Bifidobacterium bifidum: A POTENTIAL BIOCATALYST FOR THE PRODUCTION OF HUMAN MILK OLIGOSACCHARIDES." Doctoral thesis, Universitat Ramon Llull, 2016. http://hdl.handle.net/10803/387327.
Full textLos efectos beneficiosos que los oligosacáridos de la leche materna (OLM) confieren a la salud de los lactantes se han estudiado durante años. Estos oligosacáridos proporcionan una barrera protectora y un soporte nutritivo esenciales, a los que, los niños que no toman leche materna no tienen acceso. La leche humana se considerada única respecto al resto de leches de mamíferos en cuanto a cantidad y complejidad de oligosacáridos. Actualmente, se han identificado más de 130 estructuras químicas diferentes de OLM, y no se dispone de ningún recurso natural que proporcione acceso a estas estructuras tan complejas y en cantidad suficiente. Del mismo modo, la síntesis química es complicada debido a la estructura tan compleja y diversa que presentan los OLM, y por el momento, la síntesis en gran escala no ha sido posible. La síntesis enzimática, en cambio, se presenta como una herramienta alternativa de síntesis de éstas moléculas complejas dado que, en la naturaleza las enzimas son las responsables de formar enlaces glicosídicos entre carbohidratos con alta regio- y estereoselectividad. El objetivo de esta tesis es evaluar el uso del enzima Lacto-N-biosidase de Bifidobacterium bifidum (LnbB) como un biocatalizador eficiente desde dos perspectivas diferentes: i) el estudio estructural-funcional de LnbB y ii) la generación de biocatalizadores capaces de sintetizar el oligosacárido de interés (lacto-N-tetraosa) mediante ingeniería de proteínas en el enzima LnbB. En esta tesis, hemos analizado la organización de los dominios de enzimas GH20, y, en consecuencia, hemos definido dos modelos de arquitecturas de dominio. El Modelo A contiene al menos dos dominios, un dominio GH20b no catalítico y el GH20 catalítico, que siempre se presenta acompañado de una α-hélice extra. Por el contrario, el Modelo B consiste únicamente en el dominio catalítico GH20. Mediante la expresión de diferentes formas truncadas de LnbB, hemos descrito los requerimientos estructurales para la funcionalidad de las enzimas GH20, y en particular para LnbB, de modo que se obtenga la unidad funcional mínima que conserve la actividad enzimática. Respecto a la síntesis de la lacto-N-tetraosa usando como biocatalizador nuevas proteínas de LnbB obtenidas mediante ingeniería, hemos contemplado dos estrategias enzimáticas diferentes. En primer lugar, la estrategia de glicosintasa, en la que el enzima (un mutante en el residuo asistente) es capaz de transferir el correspondiente dador activado (azúcar sintético derivado de oxazolina) a un aceptor, sin hidrólisis del producto. En segundo lugar, la estrategia de transglicosilación mejorada, en la que, una nueva generación de mutantes en los sitios de unión al aceptor serán capaces de acomodar de manera más favorable un aceptor de azúcar en lugar de una molécula de agua, y de este modo, aumentar la actividad de transglicosilación.
The potential health benefits of human milk oligosaccharides (HMO) have been studied for many years. It is well known that these oligosaccharides provide a protective barrier and nutritive support that infants with poor access to breast milk do not acquire in the first years of life. Human milk is considered to be unique among mammals in terms of the quantity and complexity of its oligosaccharides. To date, 130 chemical structures within HMO have been identified. No other natural resources provide access to these complex oligosaccharides in such large amounts, and until now, large scale synthesis of HMO has not been possible by any traditional organic chemistry methodology. Enzymatic synthesis is an alternative synthetic tool since enzymes can form the new glycosidic linkage between carbohydrates with high regio- and stereoselectivity. The objective of this thesis is to evaluate the use of Lacto-N-biosidase from Bifidobacterium bifidum (LnbB) as an efficient biocatalyst in the following two ways: i) the structural-functional study of LnbB and ii) protein engineering of LnbB to generate biocatalysts able to synthesize the target lacto-N-tetraose. Here, we have analysed the domain organization of GH20 enzymes, and accordingly, have defined two models of domain architectures. Model A, contains at least two domains, a non-catalytic GH20b domain, and the catalytic GH20 which is always accompanied with an extra α-helix. In contrast, Model B consists only of the catalytic GH20 domain. By expressing different truncated forms of LnbB, we have described the structural requirements for functionality of GH20 enzymes, and in particular for LnbB, to obtain a minimal functional unit that retains the enzymatic activity. With regard to the synthesis of lacto-N-tetraose using new engineered LnbB proteins as biocatalysts, we envisage two different enzymatic strategies. First, the glycosynthase strategy, in which the activated donor is the corresponding synthetic sugar oxazoline and the enzyme, a mutant on the assisting residue, is able to transfer the donor to an acceptor without hydrolysis of the product. Second, the enhanced transglycosidase strategy, in which, a new generation of mutants on the acceptor subsites of the enzyme will be able to more favourably accommodate a sugar acceptor instead of water, and thus, increase transglycosylation activity.
Fritsch, Caroline Monika Tanja [Verfasser], Rudi F. [Akademischer Betreuer] [Gutachter] Vogel, and Wilfried [Gutachter] Schwab. "Interaction of lupin and sunflower secondary plant metabolites with lactic acid- and bifidobacteria / Caroline Monika Tanja Fritsch. Betreuer: Rudi F. Vogel. Gutachter: Wilfried Schwab ; Rudi F. Vogel." München : Universitätsbibliothek der TU München, 2016. http://d-nb.info/1104368072/34.
Full textRodrigues, Florence Ana Carolina. "Réponses physiologiques de bifidobactéries soumises aux stress acide, froid et gastro-intestinal en laits biologique et conventionnel." Phd thesis, AgroParisTech, 2013. http://pastel.archives-ouvertes.fr/pastel-01053733.
Full textRiegelová, Kristýna. "Molekulární identifikace vybraných druhů bakterií mléčného kvašení a bifidobakterií v doplňcích stravy." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2011. http://www.nusl.cz/ntk/nusl-216692.
Full textSedláková, Lucie. "Analýza DNA izolované z různých typů probiotických výrobků s využitím PCR v reálném čase a HRM analýzy." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2016. http://www.nusl.cz/ntk/nusl-240562.
Full textBalogová, Petra. "Izolace a identifikace DNA probiotických bakterií v komplexních matricích." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2010. http://www.nusl.cz/ntk/nusl-216583.
Full textPepper, Susan Jessie. "Characterisation of stress responses in Lactobacillus paracasei and Bifidobacterium animalis (syn. lactis)." Thesis, 2004. https://vuir.vu.edu.au/15664/.
Full textHo, Jamie, and 何祖琪. "Effects of Fucoidan and Fucoxanthin on Bifidobacterium lactis growth and Caco-2 cell proliferation." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/txkm49.
Full text中國文化大學
生物科技研究所
103
The immune system is the critical barrier which prevents infection from microbial pathogens, which is directly associated with the development of diseases. Accumulated studies have indicated that probiotic bacterias are capable of inducing cytokines to be released from our intestinal cells and play crucial roles in the regulation of physiological functions, such as immune boosting. To date, an increasing number of studies have demonstrated that fucoidan ,as well as fucoxanthin, are involved in the improvement of collagen and epidermis formation, amelioration of hyperglycemia, and various anticancer effects. For the regulation of immune system, however, whether fucoidan/fucoxanthin supplements are involved in the regulation of intestinal cell proliferation and residential probiotic bacteria is still not understood. Furthermore, if/how fucoidan/fucoxanthin supplements affect the incremental value of probiotic bacterial-induced immune boosting as well as reduction of allergic reactions via intestinal cells is still obscured. The goals of this study are to determine 1) whether fucoidan/fucoxanthin have an effect on Bifidobacterium lactis Bb-12 growth, 2) fucoidan/fucoxanthin effects on Caco-2 cell growth, 3) fucoidan/fucoxanthin effect on levels of IL-8 and IL-10 in Caco-2 cells.
Darukaradhya, Jyothsna, University of Western Sydney, of Science Technology and Environment College, and of Science Food and Horticulture School. "Enumeration and survival studies of free and encapsulated Lactobacillus Acidophilus and Bifidobacterium Lactis in Cheddar cheese." 2005. http://handle.uws.edu.au:8081/1959.7/24126.
Full textMaster of Applied Science (M. App. Sci.) (Biotechnology)
Mamvura, Chiedza Isabel. "Poly-(vinylpyrrolidone)-poly-(vinylacetate-co-crotonic acid) (PVP : PVAc-CA) interpolymer complex microparticles encapsulating a Bifidobacterium lactis Bb12 probiotic strain: microparticle characterization and effect on viability of encapsulated probiotic cells." Diss., 2012. http://hdl.handle.net/2263/29325.
Full textDissertation (MSc)--University of Pretoria, 2012.
Microbiology and Plant Pathology
unrestricted
Darukaradhya, Jyothsna. "Enumeration and survival studies of free and encapsulated Lactobacillus Acidophilus and Bifidobacterium Lactis in Cheddar cheese." Thesis, 2005. http://handle.uws.edu.au:8081/1959.7/24126.
Full textBriczinski, Elizabeth Panko. "Characterization of strains of Bifidobacterium animalis ssp. lactis from commercial starter culture manufacturers - a study of glucose transport." 2007. http://etda.libraries.psu.edu/theses/approved/WorldWideIndex/ETD-2352/index.html.
Full textLabuschagne, Markus Christof. "Vegetal BM 297 ATO as a potential food grade coating material for microencapsulation of Bifidobacterium lactis Bb12 probiotic strain under supercritical conditions." Diss., 2014. http://hdl.handle.net/2263/43139.
Full textDissertation (MSc)--University of Pretoria, 2014.
lk2014
Microbiology and Plant Pathology
MSc
Unrestricted
Moussavi, Mahta. "Comparative analysis of the viability and functional performance of mono- and multi-species probiotic cultures in a non-dairy food matrix." Thesis, 2012. http://hdl.handle.net/1959.13/934262.
Full textProbiotics are increasingly being included into food products in order to develop functional foods with health promoting effects, but have to date been exploited mainly in dairy products. Development of non-dairy probiotic foods such as fruit juices may provide consumers with greater choice and be attractive to those who can not eat dairy foods. Orange juice presents as an ideal vehicle for probiotic delivery as it is the most popular fruit beverage worldwide, and like other fruit juices has a short gastro-intestinal transit time which reduces exposure of probiotics to harsh environment of the stomach. Since probiotic organisms vary in the type and level of their health promoting effects, it is likely that probiotic combinations would offer the consumer more benefit than single strains. Effective design of functional foods containing probiotic combinations, must take into consideration the likely occurrence and impact of potential interactions between individual species within a proposed combination, and between the probiotic and the carrier matrix. The main objectives of the current study were 1) to identify the effect of combining probiotics on their viability and adhesion to intestinal cells and 2) to examine the combined effect of exposure of probiotics to orange juice and low temperatures during refrigerated storage, on their viability and functional properties. The initial study of long-term (14 days) growth interactions of several lactobacilli and Bifidobacterium animalis subsp lactis Bb12 (Bb), both alone and in co-culture with Propionibacterium jensenii 702 (PJ), revealed that growth patterns of Lactobacillus strains were not adversely affected by the presence of PJ, whereas lactobacilli strongly inhibited growth of PJ. In the co-culture of Bb and PJ, a significant enhancement of the growth of both bacteria was observed. The effect of combining probiotics on their adhesion to human intestinal epithelial Caco-2 cells was only evident in the case of Lb. casei 01 and Lb. rhamnosus GG (LG) which exhibited a decrease in adhesion rate in the presence of PJ. The viability of LG, Lb. reuteri ATCC 55730 (LR), Bb and PJ, both individually and as 2- or 3- multispecies combinations, were then monitored in orange juice (OJ) (with and without 20% pulp) as well as bottled drinking water (BW) over 8 weeks of refrigerated (4ºC) and non-refrigerated storage (only for BW). Lactobacilli remained viable in higher numbers in OJ relative to that observed in BW under refrigeration. In contrast, a better outcome was observed for Bb and PJ in BW. Combining of probiotic species was observed to affect individual strain viability. Presence of pulp did not affect the viability of probiotics in OJ, while storage of BW at room temperature had an adverse effect on viability of all probiotics except of PJ, relative to storage under refrigeration. Influence of combined exposure to OJ and refrigerated storage of the same probiotic preparations on their in vitro gasto-intestinal tolerance, adhesion to intestinal epithelial cells and immunomodulatory effects was then investigated at 10-day intervals during one month of storage. Suspension in OJ did not adversely affect the tolerance of any of the strains examined to simulated gastric juice (SGJ), with the tolerance of LG and PJ considerably enhanced relative to that observed in PBS, but did appear to impair the tolerance of lactobacilli and PJ to simulated intestinal juice (SIJ) at the baseline. High tolerance to SGJ was maintained throughout the storage period. The tolerance of both Bb and PJ to SIJ remained relatively constant during storage. Combining with both Bb and PJ enhanced the tolerance of the lactobacilli to SIJ with little impact on Bb, but adversely affected PJ in all combinations. The adhesion rate of LG remained relatively constant in all preparations along with the viability during storage. In contrast with LG, adhesion rates and viabilities of other probiotics exhibited variation in relation to strain, presence of other microorganisms, and storage duration. In terms of both viability and adhesion rate, the preparations that provided the best outcomes for all constituents were LG and LR-PJ. With the exception of LG, all probiotic preparations significantly enhanced non-stimulated interleukin-8 (IL-8) but not interleukin-6 (IL-6) or tumor necrosis factor-α (TNF-α) secretion by Caco-2 cells. Probiotic preparations enhanced Escherichia coli lipopolysaccharide (LPS) induced IL-8 release at baseline however this effect was not evident in all preparations at day 10. With the exception of LG, all probiotic preparations enhanced TNF-α induced IL-8 secretion towards day 20 after which it returned to the control level. In contrast, probiotic preparations significantly reduced IL-1β induced IL-8 secretion at baseline, with no further effect evident during storage. The relative probiotic effect on IL-1β and TNF-α induced IL-8 secretion showed an upward and downward trend respectively over the storage period. Probiotic preparations did not affect LPS or IL-1β induced secretion of IL-6 up to 10 days of storage, while thereafter some of them exhibited variable effects on IL-1β induced IL-6 secretion. Compared to baseline (day 0), the effect of all four probiotic strains on IL-1β induced TNF-α production was found to decrease significantly by day10 of the storage period. In conclusion, the results provided evidence of variation between individual strains in terms of their viability and intestinal adhesion capacity, and for the same strain when combined with different probiotics. When included in bottled drinking water and orange juice, the viabilities and functional properties of the probiotic preparations were further affected by the duration of their exposure to the carrier matrix and refrigerated storage. Such effects should be considered when formulating probiotic products, and further research is recommended to confirm the observed in vitro functional effects in vivo.