Literatura académica sobre el tema "Bifidobacterium lactis"
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Artículos de revistas sobre el tema "Bifidobacterium lactis"
Turroni, Francesca, Elena Foroni, Paola Pizzetti, Vanessa Giubellini, Angela Ribbera, Paolo Merusi, Patrizio Cagnasso et al. "Exploring the Diversity of the Bifidobacterial Population in the Human Intestinal Tract". Applied and Environmental Microbiology 75, n.º 6 (23 de enero de 2009): 1534–45. http://dx.doi.org/10.1128/aem.02216-08.
Texto completoVentura, Marco y Ralf Zink. "Comparative Sequence Analysis of the tuf and recA Genes and Restriction Fragment Length Polymorphism of the Internal Transcribed Spacer Region Sequences Supply Additional Tools for Discriminating Bifidobacterium lactis from Bifidobacterium animalis". Applied and Environmental Microbiology 69, n.º 12 (diciembre de 2003): 7517–22. http://dx.doi.org/10.1128/aem.69.12.7517-7522.2003.
Texto completoCandela, Marco, Simone Bergmann, Manuela Vici, Beatrice Vitali, Silvia Turroni, Bernhard J. Eikmanns, Sven Hammerschmidt y Patrizia Brigidi. "Binding of Human Plasminogen to Bifidobacterium". Journal of Bacteriology 189, n.º 16 (8 de junio de 2007): 5929–36. http://dx.doi.org/10.1128/jb.00159-07.
Texto completoRočková, Š., V. Rada, J. Havlík, R. Švejstil, E. Vlková, V. Bunešová, K. Janda y I. Profousová. "Growth of bifidobacteria in mammalian milk". Czech Journal of Animal Science 58, No. 3 (4 de marzo de 2013): 99–105. http://dx.doi.org/10.17221/6666-cjas.
Texto completoOlszewska, M., B. Staniewski y Ł. Łaniewska-Trokenheim. "Cell viability of Bifidobacterium lactis strain in long-term storage butter assessed with the plate count and fluorescence techniques". Czech Journal of Food Sciences 30, No. 5 (25 de julio de 2012): 421–28. http://dx.doi.org/10.17221/330/2011-cjfs.
Texto completoMarsaux, Benoît, Pieter Van den Abbeele, Jonas Ghyselinck, Guénolée Prioult, Massimo Marzorati y Biljana Bogićević. "Synbiotic Effect of Bifidobacterium lactis CNCM I-3446 and Bovine Milk-Derived Oligosaccharides on Infant Gut Microbiota". Nutrients 12, n.º 8 (29 de julio de 2020): 2268. http://dx.doi.org/10.3390/nu12082268.
Texto completoVan der Meulen, Roel, Tom Adriany, Kristof Verbrugghe y Luc De Vuyst. "Kinetic Analysis of Bifidobacterial Metabolism Reveals a Minor Role for Succinic Acid in the Regeneration of NAD+ through Its Growth-Associated Production". Applied and Environmental Microbiology 72, n.º 8 (agosto de 2006): 5204–10. http://dx.doi.org/10.1128/aem.00146-06.
Texto completoBozkurt, Hüseyin. "A NEW BACTERIAL TRANSFER THERAPY FOR IBD: ENDOSCOPIC BIFIDOBACTERIUM AND XYLOGLUCAN ADMINISTRATION". Inflammatory Bowel Diseases 27, Supplement_1 (1 de enero de 2021): S37—S38. http://dx.doi.org/10.1093/ibd/izaa347.091.
Texto completoBozkurt, Hüseyin. "PROBIOTIC BIFIDOBACTERIUM AND A NEW GENERATION POSTBIOTIC: ALGINIC ACID". Inflammatory Bowel Diseases 29, Supplement_1 (26 de enero de 2023): S48. http://dx.doi.org/10.1093/ibd/izac247.091.
Texto completoSidarenka, Anastasiya, Leonid Valentovich y Galina Novik. "Evaluation of probiotic potential of Bifidobacterium animalis subsp. lactis strains: an in vitro study". EuroBiotech Journal 1, n.º 2 (9 de mayo de 2017): 182–83. http://dx.doi.org/10.24190/issn2564-615x/2017/02.12.
Texto completoTesis sobre el tema "Bifidobacterium lactis"
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/.
Texto completoBifidobacterium 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.
Texto completoMartinez, 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/.
Texto completoThere 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.
Texto completoThe 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/.
Texto completoThe 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.
Texto completoCoordenação 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.
Texto completoProbiotic 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/.
Texto completoThe 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/.
Texto completoThis 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.
Texto completoO 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.
Libros sobre el tema "Bifidobacterium lactis"
Nyūsankin to bifizusu-kin no saiensu. Kyōto-shi: Kyōto Daigaku Gakujutsu Shuppankai, 2010.
Buscar texto completoNyūsankin to bifizusu-kin no saiensu. Kyōto-shi: Kyōto Daigaku Gakujutsu Shuppankai, 2010.
Buscar texto completoLactic Acid Bacteria and Bifidobacteria: Current Progress in Advanced Research. Caister Academic Press, 2011.
Buscar texto completoCapítulos de libros sobre el tema "Bifidobacterium lactis"
Sgorbati, B., B. Biavati y D. Palenzona. "The genus Bifidobacterium". En The Genera of Lactic Acid Bacteria, 279–306. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-5817-0_8.
Texto completoMattarelli, Paola y Bruno Biavati. "The genera Bifidobacterium, Parascardovia and Scardovia". En Lactic Acid Bacteria, 509–41. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118655252.ch29.
Texto completoVentura, Marco, Abelardo Margolles, Francesca Turroni, Aldert Zomer, Clara G. de los Reyes-Gavilán y Douwe van Sinderen. "Stress Responses of Bifidobacteria". En Stress Responses of Lactic Acid Bacteria, 323–47. Boston, MA: Springer US, 2011. http://dx.doi.org/10.1007/978-0-387-92771-8_14.
Texto completoMattarelli, Paola, Bruno Biavati, Walter Hammes y Wilhelm H. Holzapfel. "Guidelines for characterizing LAB, bifidobacteria and related genera for taxonomic purposes". En Lactic Acid Bacteria, 583–92. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118655252.app1.
Texto completoAllain, Thibault, Camille Aubry, Jane M. Natividad, Jean-Marc Chatel, Philippe Langella y Luis G. Bermúdez-Humarán. "Engineering Lactic Acid Bacteria and Bifidobacteria for Mucosal Delivery of Health Molecules". En Biotechnology of Lactic Acid Bacteria, 170–90. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118868386.ch11.
Texto completoLazarenko, Liudmyla, Oleksandra Melnykova, Lidiia Babenko, Rostyslav Bubnov, Tetyana Beregova, Tetyana Falalyeyeva y Mykola Spivak. "Probiotic Concepts of Predictive, Preventive, and Personalized Medical Approach for Obesity: Lactic Acid Bacteria and Bifidobacteria Probiotic Strains Improve Glycemic and Inflammation Profiles". En Microbiome in 3P Medicine Strategies, 371–90. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-19564-8_14.
Texto completoQuigley, E. M. M. "Bifidobacterium animalis spp. lactis". En The Microbiota in Gastrointestinal Pathophysiology, 127–30. Elsevier, 2017. http://dx.doi.org/10.1016/b978-0-12-804024-9.00013-6.
Texto completoFerrario, Chiara, Francesca Turroni, Douwe van Sinderen y Marco Ventura. "Bifidobacteria". En Lactic Acid Bacteria, 125–37. CRC Press, 2019. http://dx.doi.org/10.1201/9780429057465-9.
Texto completoFUJII, Larissa Hikari;, Márcia Cristina FURLANETO, Marly Sayuri KATSUDA, Juliany Piazzon GOMES, y Luciana FURLANETO-MAIA. "Elaboração de bebida de extrato de soja sabor morango, pêssego e uva com Streptococcus thermophilus, Lactobacillus acidophilus e Bifidobacterium lactis". En Tópicos em Ciências e Tecnologia de Alimentos: Resultados de Pesquisas Acadêmicas - Vol. 3. Editora Blucher, 2017. http://dx.doi.org/10.5151/9788580392722-05.
Texto completoAction, Probiotic. "Bifidobacteria and Probiotic Action". En Lactic Acid Bacteria. CRC Press, 2004. http://dx.doi.org/10.1201/9780824752033.ch2.
Texto completoActas de conferencias sobre el tema "Bifidobacterium lactis"
Harvey, R. B., K. J. Genovese, R. Droleskey, K. Andrews y G. Solano-Aguilar. "Interaction of Bifidobacterium animalis Subspecies lactis (Bb12) and Salmonella typhimurium in Continuous-Flow Chemostatic Culture". En First International Symposium on the Ecology of Salmonella in Pork Production. Iowa State University, Digital Press, 2007. http://dx.doi.org/10.31274/safepork-180809-29.
Texto completoMaciel de Santiago Silva, Kaio, Liliane Garcia Segura Oliveira, Giselle Aparecida Nobre Costa y Gislaine Garcia Pelosi Gomes. "Avaliação Comportamental do Potencial Efeito de Bifidobacterium lactis HN019® em Modelo Animal de Depressão e Ansiedade". En Simpósio de Bioquímica e Biotecnologia. Londrina - PR, Brazil: Galoa, 2017. http://dx.doi.org/10.17648/simbbtec-2017-80849.
Texto completoVerruck, Silvani, Helena de Oliveira Santeli, Mirella Crhistine Scariot, Kelly Justin Silva, Gustavo Luiz Venturelli, Ana Carolina Maisonave Arisi y Elane Schwinden Prudencio. "COMPARAÇÃO ENTRE ENSAIO DE PCR QUANTITATIVA E CONTAGEM EM PLACAS PARA QUANTIFICAÇÃO DE Bifidobacterium animalis ssp. lactis BB-12 EM LEITE DE CABRA INTEGRAL EM PÓ". En SIAN 2017 - III Simpósio de Alimentos e Nutrição. Rio de Janeiro - RJ, Brazil: Galoa, 2017. http://dx.doi.org/10.17648/sian-2017-60695.
Texto completoShi, Xiaolei. "3D Printing of Gelatin/Alginate Based Hydrocolloids as Delivery Systems for Food and Pharmaceutical Applications". En 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/oyjy1031.
Texto completoLuo, Qijian y Yiqi JIn. "Oral Beta-lactamase Protects the Gut Bifidobacterium/Lactobacillus from Beta-lactam Antibiotics-mediated Damage in SD Rats". En ICBBS '20: 2020 9th International Conference on Bioinformatics and Biomedical Science. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3431943.3431948.
Texto completoRodionova, Natalya. "INVESTIGATION OF THE PROCESS OF EXOPOLYSACCHARIDES SYNTHESIS BY LACTO- AND BIFIDOBACTERIA CONSORTIUM IN THE DAIRY ENVIRONMENT". En 19th SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings. STEF92 Technology, 2019. http://dx.doi.org/10.5593/sgem2019/6.1/s25.100.
Texto completoE.V., Prazdnova, Mazanko M.S., Romanovskaya Y.A., Rudoy D.V., Chikindas M.L. y Pashtetskiy V.S. "PRESSCAKES AS AN ALTERNATIVE FOR PREBIOTICS IN ANIMAL FEEDS". En "INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION". ДГТУ-Принт, 2021. http://dx.doi.org/10.23947/itno.2021.171-174.
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