Siga este link para ver outros tipos de publicações sobre o tema: Probiotic bacteria.
Artigos de revistas sobre o tema "Probiotic bacteria"
Crie uma referência precisa em APA, MLA, Chicago, Harvard, e outros estilos
Veja os 50 melhores artigos de revistas para estudos sobre o assunto "Probiotic bacteria".
Ao lado de cada fonte na lista de referências, há um botão "Adicionar à bibliografia". Clique e geraremos automaticamente a citação bibliográfica do trabalho escolhido no estilo de citação de que você precisa: APA, MLA, Harvard, Chicago, Vancouver, etc.
Você também pode baixar o texto completo da publicação científica em formato .pdf e ler o resumo do trabalho online se estiver presente nos metadados.
Veja os artigos de revistas das mais diversas áreas científicas e compile uma bibliografia correta.
1
Firdus, Firdus, Cut Putri Fhatalina e Lenni Fitri. "Characterization of potential probiotic in digestive tract of Mugil cephalus (Linnaeus, 1758)". Depik 11, n.º 2 (22 de agosto de 2022): 231–36. http://dx.doi.org/10.13170/depik.11.2.25698.
Texto completo da fonteResumo:
Probiotics are beneficial microbes in living things that are useful for improving the balance of microbes in the digestive tract and have a positive influence on the physiology and healthiness of the host. This study aimed to obtain bacterial isolates that could be used as probiotics from striped mullet (Mugil cephalus) and to characterize it macroscopically, microscopically, and biochemically. Isolation of probiotic bacteria was carried out using the spread plate method. The medium used to isolate probiotic bacteria was MRSA (De Man Rogose Sharpe Agar) medium. The probiotic test was carried out by hydrolysis of starch and casein. The diversity of bacterial morphology was observed based on macroscopic, microscopic, and biochemical tests. A total of 2 probiotic bacteria (PIB 1 and PIB 2) were obtained. The characterization results showed that the two probiotic bacteria belonged to the Gram-positive bacteria, in the form of bacilli which had different colony morphology. The results of morphological and biochemical tests indicated that one bacterial isolate belonged to the genus Bacillus (PIB 1) and the other isolate belonged to the genus Lactobacillus (PIB 2).
2
Sunarto, Sukenda e Widanarni. "Screening of Probiotic Bacteria from Intestine and Culture Environment of Hoeven’s slender carp Leptobarbus hoeveni Blkr to Control Pathogenic Bacteria". Jurnal Akuakultur Indonesia 9, n.º 2 (1 de julho de 2010): 127. http://dx.doi.org/10.19027/jai.9.127-135.
Texto completo da fonteResumo:
The ability of probiotic bacteria to control disease infection has been used in aquaculture. This experiment was conducted to isolate and characterize probiotic bacteria; the competition test its ability probiotic bacteria against pathogenic bacteria; and to improve survival rate of Leptobarbus hoeveni. The bacteria were isolated from Leptobarbus hoeveni and its culture environment, and then tested to know its ability to inhibit bacterial fish pathogen in-vitro. Furthermore, the selected probiotic bacteria were tested in vivo to evaluate their ability to inhibit pathogen of Leptobarbus hoeveni. The result showed that probiotic bacteria inhibit the growth of Streptococcus iniae, Flexibacter columnaris, Mycobacterium fortuitum and Aeromonas hydrophila in vitro. Isolate DD3 was the best of candidate probiotic because of the ability to inhibit pathogen, especially A. hydrophila, the most virulent bacteria in Leptobarbus hoeveni.<br /><br />Key Words : probiotic bacteria, Leptobarbus hoeveni, pathogenic bacteria<br /><br />Abstrak<br /><br />Kemampuan bakteri probiotik untuk mengendalikan penyakit infeksi telah digunakan dalam akuakultur. Tujuan penelitian ini adalah mengisolasi dan mengkarakterisasi bakteri probiotik, menguji kemampuan bakteri probiotik terhadap bakteri patogen, sehingga dapat meningkatkan tingkat kelangsungan hidup ikan jelawat. Bakteri diisolasi dari usus ikan jelawat dan lingkungan budaya, kemudian diuji kemampuannya menghambat bakteri patogen secara in-vitro. Selanjutnya bakteri probiotik yang dipilih diuji secara in vivo untuk mengevaluasi kemampuannya dalam menghambat patogen di dalam tubuh ikan jelawat. Dari hasil penelitian diperoleh bakteri probiotik yang diisolasi dari usus dan lingkungan budaya ikan jelawat menunjukkan penghambatan pertumbuhan terhadap Streptococcus iniae, Flexibacter columnaris, Mycobacterium fortuitum dan Aeromonas hydrophila secara in vitro. Isolat DD3 merupakan kandidat probiotik terbaik, karena mempunyai kemampuan untuk menghambat bakteri patogen, khususnya bakteri A. hydrophila adalah bakteri yang paling viluren bagi ikan jelawat.<br /> <br />Kata Kunci: bakteri probiotik, ikan jalawat dan baktri patogen<br />
3
Kefyalew, Bali Chirkena, Beyza Hatice Ulusoy, Wubshet Asnake Metekia e Fatma Kaya Yıldırım. "In vitro probiotic and industrial properties of bacteria isolated from fermented food products". International Food Research Journal 28, n.º 4 (1 de agosto de 2021): 638–53. http://dx.doi.org/10.47836/ifrj.28.4.01.
Texto completo da fonteResumo:
Probiotics are live microorganisms present in naturally fermented food products, and also added to other products as supplements to improve the hosts' health and microbial balance. Bacteria are considered as probiotics based on selection criteria that include the ability to survive the transition through the gastrointestinal tract conditions (pH and bile salt concentration), adhesion to the intestinal epithelium, auto-aggregation, and antibiotic resistance. The industrial properties of probiotic bacteria associated with their incorporation into food products are essential for the application of probiotic cultures in the development of functional foods. Probiotic bacteria must survive industrial applications, grow adequately in food products during their shelf life, and be technologically suitable for their incorporation into foods products so that they retain viability and efficacy. The antimicrobial activity of probiotic bacterial strains against foodborne pathogenic bacteria may also be a characteristic parameter for probiotics to be included in the composition of probiotic preparations and probiotic foods. This review discusses the in vitro and industrial properties of bacteria isolated from a variety of fermented food products.
4
Tomasik, Przemysław, e Piotr Tomasik. "Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition". Applied Sciences 10, n.º 4 (21 de fevereiro de 2020): 1470. http://dx.doi.org/10.3390/app10041470.
Texto completo da fonteResumo:
The review covers achievements and developments in the field of probiosis and prebiosis originating from sources other than dairy sources, mainly from plant material like cereals. The actual definitions of probiotic microorganisms, prebiotic, and postbiotic compounds and functional food are discussed. The presentation takes into account the relations between selected food components and their effect on probiotic bacteria, as well as effects on some health issues in humans. The review also focuses on the preservation of cereals using probiotic bacteria, adverse effects of probiotics and prebiotics, and novel possibilities for using probiotic bacteria in the food industry.
5
H. L., Rowles. "Probiotics Slow the Growth of Pathogenic Bacteria". International Journal of Probiotics and Prebiotics 14, n.º 1 (23 de julho de 2019): 28–31. http://dx.doi.org/10.37290/ijpp2641-7197.14:28-31.
Texto completo da fonteResumo:
Probiotics are live microorganisms, which when ingested in sufficient amounts, confer health benefits to the host by improving the gut microflora balance. The purpose of this research was to determine whether commercial probiotic products containing multitude of commensal bacteria would reduce the growth rate of pathogenic bacteria, specifically Escherichia coli and Salmonella typhimurium. Growth curves were established, and the growth rates were compared for samples of E. coli, S. typhimurium, Nature’s Bounty Controlled Delivery probiotic, Sundown Naturals Probiotic Balance probiotic, and cocultures of the pathogenic bacteria mixed with the probiotics. The findings of this research were that the commercial probiotics significantly reduced the growth rate of E. coli and S. typhimurium when combined in cocultures. Probiotics containing multiple strains may be taken prophylactically to reduce the risk of bacterial infections caused by E. coli and S. typhimurium. Probiotics could be used to reduce the high global morbidity and mortality rates of diarrheal disease.
6
Sakata, Takashi, Taichi Kojima, Masatoshi Fujieda, Masanori Takahashi e Takashi Michibata. "Influences of probiotic bacteria on organic acid production by pig caecal bacteriain vitro". Proceedings of the Nutrition Society 62, n.º 1 (fevereiro de 2003): 73–80. http://dx.doi.org/10.1079/pns2002211.
Texto completo da fonteResumo:
The mechanism of action of probiotics is largely unknown. A potential mechanism should be to increase the production of short-chain fatty acids (SCFA), known modulators of gut functions, by the bacterial ecosystem in the large intestine. The present paper reviews our recent studies in which the capacity of probiotic bacteria to increase the production of SCFA by pig caecal bacteria was investigated using batch-culture and continuous-culture techniques. All four commercial probiotic preparations and three strains of probiotic bacteria dose-dependently accelerated the net production of SCFA, succinic acid and lactic acid without changing the acid profile, and slowed the net production of NH4. Effects on organic acid production did not vary among different probiotic species. Neither probiotic preparations nor probiotic bacteria affected the organic acid production from glucose, gastric mucin, starch or lactose, or organic acids produced:added saccharide. Glucose abolished these effects of probiotic preparations. However, the capacity of probiotics to increase SCFA production was not modified by gastric mucin, starch or lactose. These results indicate that probiotic bacteria increase SCFA production by accelerating the breakdown of carbohydrates that are resistant to indigenous bacteria, and suggest that the concept of prebiotics in terms of SCFA production as a measure of probiotic function is arguable.
7
Harpeni, E., G. R. Firanti, R. M. Ghani e Wardiyanto. "Effects of encapsulated Bacillus sp. D2.2 on gut bacterial composition and immune system in brown-marbled grouper Epinephelus fuscoguttatus". IOP Conference Series: Earth and Environmental Science 919, n.º 1 (1 de novembro de 2021): 012061. http://dx.doi.org/10.1088/1755-1315/919/1/012061.
Texto completo da fonteResumo:
Abstract In the aquaculture industry, the application of probiotics is well known widely used to control disease, improve water quality and reduce demands for the use of antibiotics or disinfectants. However, some local gut bacteria can bind to harmful bacterial component. For better efficacy of probiotics in the digestive tract of carnivorous fish, encapsulation can be a simple, harmless, and improved method to maintain the microflora of the digestive tract thereby enhancing the immune system of fish. This study was conducted to investigate the effects of encapsulated probiotic Bacillus sp. D2.2.on gut bacterial communities and immune system in brown-marbled grouper Epinephelus fuscoguttatus. One hundred fish weighing about 40 g were divided randomly into five groups including negative control and positive control groups which were fed by a commercial diet only and a diet containing probiotic respectively, the third to fifth groups were fed by 1, 2, and 3 g/kg encapsulated probiotics dose of feed respectively. The results showed that encapsulated probiotic increase viability of probiotic bacteria and also affect the abundance of lactic acid bacteria. Immune response of the brown-marbled grouper also increased significantly after the application of encapsulated probiotics.
8
Yıldıran, Hatice, Güldeb Başyiğit Kılıç e Aynur Gül Karahan. "Probiyotik Mayalar ve Özellikleri". Turkish Journal of Agriculture - Food Science and Technology 5, n.º 10 (2 de outubro de 2017): 1148. http://dx.doi.org/10.24925/turjaf.v5i10.1148-1155.1239.
Texto completo da fonteResumo:
Probiotics are a group of organism those confer health benefit to consumers. There are lots of studies about health benefits of probiotic treatments. The more commonly used probiotic bacteria are bifidobacteria and lactic acid bacteria, such as lactobacilli, lactococci and streptococci. Microorganisms that are probiotic to humans also include yeasts, bacilli and enterococci. Probiotic yeasts have become a field of interest to scientists in recent years. Several previous studies showed that members of Saccharomyces genus can possess anti-bacterial and probiotic properties. Saccharomyces boulardii is non-pathogenic yeast used for many years as a probiotic agent to prevent or treat a variety of human gastrointestinal disorders. S. boulardii is commonly used in lyophilized form especially in the pharmaceutical industry. In this review, information about the probiotics, properties of probiotic yeasts, their usage fields is provided and the results of researches in this area has been presented.
9
Rambitan, Grisella, Johanis J. Pelealu e Trina E. Tallei. "Isolasi dan identifikasi bakteri asam laktat hasil fermentasi kol merah (Brassica oleracea L.) sebagai probiotik potensial (Isolation and identification lactic acid bacteria from red cabbage (Brassica oleracea L.) fermentation as potential probiotic)". JURNAL BIOS LOGOS 8, n.º 2 (31 de agosto de 2018): 33. http://dx.doi.org/10.35799/jbl.8.2.2018.21447.
Texto completo da fonteResumo:
AbstrakBakteri asam laktat merupakan kelompok bakteri yang menghasilkan asam laktat sebagai produk utama dalam fermentasi. Bakteri ini sering disebut probiotik sebab memberikan dampak positif bagi tubuh manusia. Setiap spesies bakteri asam laktat memiliki efek probiotik yang berbeda-beda sehingga diperlukan seleksi dan identifikasi untuk mendapatkan strain probiotik yang baik. Identifikasi bakteri asam laktat dalam penelitian ini menggunakan metode identifikasi molekuler dengan gen penanda 16S rRNA. Bakteri asam laktat dari fermentasi kol merah memiliki kemiripan 100% dengan Weissella cibaria dan Weissella confusa. Analisis filogenetik menunjukkan hubungan kekerabatan antara isolat bakteri asam laktat dari fermentasi kol merah dengan bakteri genus Weissella yang lain.Kata kunci: bakteri asam laktat, fermentasi, 16S rRNA, probiotik AbstractLactic acid bacteria is a group of bacteria that produce lactic acid as the main product in fermentation. These bacteria are often called probiotics because can confer a positive impact on the human body. Each species of lactic acid bacteria has a different probiotic effect that requires selection and identification to obtain a good probiotic strain. The identification of lactic acid bacteria in this study used a method of molecular identification with a marker gene of 16S rRNA. Lactic acid bacteria from red cabbage fermentation have a 100% similarity to Weissella cibaria and Weissella confusa. Phylogenetic analysis showed a relationship between lactic acid bacteria isolates from red cabbage fermentation with bacteria from the other Weissella genus.Keywords: lactic acid bacteria, fermentation, 16S rRNA, probiotics
10
Haditomo, Alfabetian Harjuno Condro, Angela Mariana Lusiastuti e Widanarni Widanarni. "STUDI BACILLUS FIRMUS SEBAGAI KANDIDAT PROBIOTIK DALAM MENGHADAPI Aeromonas hydrophila PADA MEDIA BUDIDAYA The Study of Bacillus firmus as Probiotic Candidate in Supressing Aeromonas hydrophila in Culture Media". SAINTEK PERIKANAN : Indonesian Journal of Fisheries Science and Technology 11, n.º 2 (25 de fevereiro de 2016): 111. http://dx.doi.org/10.14710/ijfst.11.2.111-114.
Texto completo da fonteResumo:
ABSTRAK Pengendalian penyakit bakterial yang umum dilakukan dengan pemakaian antibiotik atau bahan kimia sudah tidak diperbolehkan lagi karena menimbulkan patogen yang resisten terhadap bahan kimia tersebut, terlebih jika penggunaan tidak sesuai dengan anjuran yang diberikan. Dampak negatif terhadap kesehatan konsumen berupa residu antibiotik juga menjadi pertimbangan yang harus diperhatikan. Manipulasi terhadap populasi mikroba yang berada di perairan guna pencegahan sebelum terjadinya serangan bakteri yang bersifat mematikan perlu dilakukan sebagaimana konsep probiotik sebagai biokontrol. Tujuan penelitian ini adalah menguji kandidat probiotik dalam menekan atau menghambat bakteri patogen Aeromonas hydrophila. Penelitian ini dilaksananakan dalam dua tahap. Tahap pertama adalah tahap pengujian bakteri kandidat probiotik secara in vitro menggunakan metode zona hambat dan kultur bersama pada media agar. Tahap kedua adalah uji tentang bakteri kandidat probiotik dengan patogen pada media budidaya. Hasil terbaik penelitian tahap pertama pada uji kultur bersama antara kandidat probiotik B. firmus dengan A. hydrophila pada skala in vitro adalah dengan penambahan probiotik B. firmus sebanyak 108 cfu/ml. Sedangkan pada penelitian tahap kedua didapatkan hasil berturut-turut perlakuan D dengan tingkat kelangsungan hidup (SR) mencapai 90%, perlakuan C dengan SR 75%, perlakuan A dengan SR 50% dan perlakuan K dengan SR 50%. Kata kunci: Bacillus firmus, probiotik, Aeromonas hydrophila, media budidaya ABSTRACT Controlling bacterial disease with the use of antibiotics or chemicals is no longer allowed as it results in pathogens that are resistant to the chemicals, especially when not in accordance with the recommendations provided. The negative impactsof the antibiotics residues on the consumers’ health also need to be considered. Manipulation of microbial populations present in the waters as preventation before the lethal attack of bacteria needs to be done which is in accordance with the concept of probiotics as biocontrol.The purpose of this study was to test the probiotic candidates in suppressing or inhibiting pathogenic bacteria Aeromonas hydrophila. This study was conducted in two stages. The first stage was to test a candidate probiotic bacteria in vitro using culture methods and inhibition zone on the media together. The second stage wasto test candidate probiotic bacteria to pathogens on the cultivation media. The best results in the first phase of the research is shared culture test between probiotic candidate B. FIRMUS with A. hydrophila on vitro scale is the addition of the probiotic B. FIRMUS 108 cfu / ml. While in the second phase of the research results obtained successively: treatment D with a survival rate (SR) reaches 90%, treatment C with SR 75%, treatment A with SR 50% and treatment K with SR 50%. Keywords: Bacillus FIRMUS, probiotics, Aeromonas hydrophila, media cultivation
11
Salas-Cárdenas, Sandra Patricia, Nury Natalia Olaya-Galán, Karem Fernández, Fernando Velez, Carlos Arturo Guerrero e Maria Fernanda Guitiérrez. "Decreased rotavirus infection of MA104 cells via probiotic extract binding to Hsc70 and ß3 integrin receptors". Universitas Scientiarum 23, n.º 2 (2 de outubro de 2018): 219–39. http://dx.doi.org/10.11144/javeriana.sc23-2.drio.
Texto completo da fonteResumo:
Probiotic bacteria are microorganisms beneficial to human health, useful to improving biological conditions. Thanks to probiotic bacteria the symptoms of viral infections can be alleviated. Different mechanisms whereby probiotic bacteria exert they antiviral effect have been proposed. The aim of this study was to determine whether probiotic bacteria extracts bind to receptors of host cells susceptible of rotavirus (RV) infection. To accomplish this objective, four probiotic bacterial strains of Lactobacillus spp. and Bifidobacterium spp. were tested. Probiotic extracts were obtained after bacterial growth, cell lysis and centrifugation. Obtained probiotic extracts were used in assays to interfere with adhesion and penetration of a RV strain in the mammal cell line MA104. Furthermore, the interaction between probiotic extracts and MA104 cell receptors was evaluated by co-immunoprecipitation assays using anti-ß3-integrins and anti-Hsc70 antibodies. All four probiotic, protein-rich, extracts reduced RV infections in MA104 cells, suggesting a successful antiviral activity mediated by these probiotic extracts. All probiotic extracts significantly exerted thir antiviral activity by interfering with RV adhesion on MA104 cell receptors, with proteins in probiotic extracts competitively interacting with cell surface receptors necessary to RV infection. Co-immunoprecipitation assay results showed that proteins in probiotic extracts were able to bind to ß3-integrinsand Hsc70, which are two cellular receptors required to viral infection. The most significant contribution of this study is an insight into the mechanisms of probiotic antiviral activity, thus expanding current probiotics fundamental knowledge.
12
Köymen, Safiye Selin, e Mağrur Kazak. "Probiyotiklerin Diş Çürüklerinin Oluşumu Üzerine Etkisi". Turkish Journal of Agriculture - Food Science and Technology 7, n.º 9 (11 de setembro de 2019): 1295. http://dx.doi.org/10.24925/turjaf.v7i9.1295-1299.2491.
Texto completo da fonteResumo:
According to the report of World Health Organization / Food and Drug Administration, probiotics are expressed as, ‘‘live microorganisms that have a positive effect on the health of the host when consumed in sufficient quantities’’. People use probiotics to treat diseases and to promote general health. Probiotic bacteria should adhere to the tooth surface to prevent and slow down the tooth decay and also should join to the microbial dental plaque bacteria. However, probiotic bacteria should damage and compete with the cariogenic bacteria and prevent the growth of bacteria. In addition, probiotic bacteria should be able to reduce the acid production by affecting the carbohydrate metabolism. Probiotic is a new and interesting research topic in oral microbiology and oral diseases. A wide range of epidemiological investigations will demonstrate the different benefits of probiotics on human health.
13
Vorobets, N. M., M. V. Kryvtsova, O. Y. Rivis, M. Y. Spivak, H. V. Yavorska e H. M. Semenova. "Antimicrobial activity of phytoextracts on opportunistic oral bacteria, yeast and bacteria from probiotics". Regulatory Mechanisms in Biosystems 9, n.º 3 (29 de agosto de 2018): 374–78. http://dx.doi.org/10.15421/021855.
Texto completo da fonteResumo:
Developed experimental assays enable us to compare the antimicrobial activity of herbal medicinal drugs on Lactobacillus and Bacillus strains probiotics, which have been claimed to possess the ability of suppressing the growth of various oral pathogens. In the treatment of periodontal disease it is advisable to use a comprehensive approach which would include the application of herbal remedies and probiotics. The combination of such effects may be a new approach in dentistry due to their complementary antimicrobial activity. In this study, we researched antimicrobial effects of herbal medicinal drugs (tinctures of some medical plants, solutions Rotocanum and Chlorophyllipt) against collection strains and clinical strains isolated from the oral cavity of patients with periodontitis, and probiotic strains Bacillus subtilis UKM В-5007 and Bacillus licheniformis UKM В-5514 that are part of the active base of probiotic Biosporin (Ukraine), Bacillus clausii from the probiotic Normaflore (Hungary), as well as the strains Lactobacillus spp. – from probiotic Lactobacterinum (Biopharma, Ukraine). For investigation, the standard agar dilution method was used in modification with glass cylinders. The results of the research showed that among the studied herbal medicinal remedies, tinctures of Eucalypthus viminalis, Mentha piperita and Chlorophyllipt had the strongest antimicrobial activity. Probiotic strains are also sensitive to herbal tinctures (except the tinctura of wormwood), which indicate the possibility of only consecutive usage (with an interval of time) of herbal remedies and probiotics in combination therapy in the treatment of periodontal diseases.
14
Arweiler, Nicole B., Thorsten M. Auschill, Christian Heumann, Elmar Hellwig e Ali Al-Ahmad. "Influence of Probiotics on the Salivary Microflora Oral Streptococci and Their Integration into Oral Biofilm". Antibiotics 9, n.º 11 (13 de novembro de 2020): 803. http://dx.doi.org/10.3390/antibiotics9110803.
Texto completo da fonteResumo:
Probiotics’ ability to integrate into dental biofilms is not yet clarified. The aim of this trial was to detect probiotic bacteria from probiotic products in dental biofilm and saliva during and after intake. In this parallel, randomized clinical trial, 39 subjects wore customized appliances to build up intra-oral biofilms (72-h periods). The trial was divided into screening (S) to determine baseline biofilm flora, intervention (I), and wash out (WO). During I (28 days), subjects consumed a product containing (a) Enterococcus faecalis (b) Lactobacilluscasei, or (c) Lactobacillus rhamnosus GG. Probiotic bacteria and Streptococci spp. were detected in the biofilms and saliva of the 35 subjects that were included in the analysis. During I and WO, the ratio of probiotics in the biofilm was very low compared to total bacterial load, while saliva had slightly but not significantly higher values. No significant changes of probiotic bacteria (p > 0.05) were found at any visit during I or WO. The proportion of streptococci was significantly reduced (p < 0.05) during I and even lower in WO, compared to S. Probiotic bacteria could neither integrate nor persist in dental biofilm and saliva but did influence the growth of streptococci in biofilm and saliva.
15
Burdychová, Radka. "Microbiological detection of probiotic microorganisms in fermented milk products". Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 55, n.º 2 (2007): 15–20. http://dx.doi.org/10.11118/actaun200755020015.
Texto completo da fonteResumo:
A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus rhamnosus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, to reach health benefits, the concentration of probiotics have to be 106 CFU/g of a product. For assessing of required probiotic bacteria quantity, it is important to have a working method for selective enumeration of these probiotic bacteria. Five bacteriological media were evaluated to assess their suitability to selectively enumerate Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus acidophilus and Bifidobacterium spp. Bacteriological media evaluated included Streptococcus thermophilus agar, pH modified MRS agar, MRS-vancomycine agar and BSM (Bifidus selective medium) agar under different culture conditions.Seven selected fermented milk products with probiotic culture were analyzed for their bacterial populations using the described selective bacteriological media and culture conditions. All milk products contained probiotic microorganisms claimed to be present in declared quantity (106–107/g).
16
GRATZ, S., H. MYKKÄNEN e H. EL-NEZAMI. "Aflatoxin B1 Binding by a Mixture of Lactobacillus and Propionibacterium: In Vitro Versus Ex Vivo". Journal of Food Protection 68, n.º 11 (1 de novembro de 2005): 2470–74. http://dx.doi.org/10.4315/0362-028x-68.11.2470.
Texto completo da fonteResumo:
Aflatoxin B1 (AFB1) is a well-known carcinogen and reducing its bioavailability is of great interest for human and animal health. Several probiotic bacteria are able to bind AFB1 in vitro, including Lactobacillus rhamnosus LC-705 and Propionibacterium freudenreichii subsp. shermanii JS. A mixture of these two probiotics is used by the food and feed industry as biopreservative (Bioprofit), making it a promising candidate for future applications. Consequently, this study aims to investigate the in vitro and ex vivo ability of this probiotic mixture to bind AFB1. For in vitro experiments, probiotic mixture was suspended in an AFB1 solution (5 μM), incubated for 1 to 30 min, centrifuged, and AFB1 residues were quantitated in supernatant and pellet. For ex vivo experiments, duodenal loops of chicks were ligated and injected with either AFB1 solution alone or probiotic mixture suspension and AFB1 solution. Lumen content was centrifuged and AFB1 was quantitated in supernatant and pellet. Additionally, AFB1 was extracted from duodenal tissue to calculate tissue uptake. In vitro, 57 to 66% of AFB1 was removed from the solution by the probiotic mixture, but only 38 to 47% could be extracted from the bacterial surface. In ex vivo experiments, only up to 25% of AFB1 was bound by bacteria, and tissue uptake of AFB1 was significantly reduced when probiotic bacteria were present in the duodenal loop. Furthermore, the effect of intestinal mucus on the bacterial binding ability was investigated in vitro and was found to significantly reduce AFB1 binding by the probiotic mixture. However, probiotic mixture could only retard but not prevent AFB1 absorption in duodenal loops. Further work needs to assess the potential of probiotics in different experimental setups.
17
Hanidah, In-In, Annisa Indah Kirana, Bambang Nurhadi e Debby Moody Sumanti. "The Functionality of Probiotic Bacteria Microencapsulation by Spray Drying: A Literature Review". Industria: Jurnal Teknologi dan Manajemen Agroindustri 10, n.º 3 (31 de dezembro de 2021): 274–82. http://dx.doi.org/10.21776/ub.industria.2021.010.03.8.
Texto completo da fonteResumo:
Probiotic-based products are associated with many health benefits. The viability of probiotics is necessary to provide health benefits, but it is lost during processing, storage, and gastrointestinal tract. The viability of probiotics can be maintained by applying the spray drying encapsulation technique. This review article discusses probiotic bacteria, encapsulant ingredients, the principle of spray drying in microencapsulation, and the functional properties of spray drying probiotic microcapsules. This article uses a non-research method with a literature review of various sources such as research journals and related books. Based on existing studies, the viability of probiotic spray drying results is influenced by the bacterial culture used, the type and concentration of the encapsulated material, and the spray drying conditions (feed temperature, inlet temperature, and outlet temperature). Probiotic microcapsules spray drying has excellent potential in functional food formulations, and its commercial applications will benefit both the industry and consumers.
18
Piatek, Jacek, Hanna Krauss, Arleta Ciechelska-Rybarczyk, Malgorzata Bernatek, Paulina Wojtyla-Buciora e Henning Sommermeyer. "In-Vitro Growth Inhibition of Bacterial Pathogens by Probiotics and a Synbiotic: Product Composition Matters". International Journal of Environmental Research and Public Health 17, n.º 9 (11 de maio de 2020): 3332. http://dx.doi.org/10.3390/ijerph17093332.
Texto completo da fonteResumo:
A variety of activities potentially contribute to the beneficial effects of probiotic bacteria observed in humans. Among these is a direct inhibition of the growth of pathogenic bacteria in the gut. The present study characterizes head-to-head the in-vitro pathogen growth inhibition of clinically relevant infectious bacterial strains by different types of probiotics and a synbiotic. In-vitro growth inhibition of Escherichia (E.) coli EPEC, Shigella (Sh.) sonnei, Salmonella (S.) typhimurium, Klebsiella (K.) pneumoniae and Clostridioides (C.) difficile were determined. Investigated products were a yeast mono strain probiotic containing Saccharomyces (Sac.) boulardii, bacterial mono strain probiotics containing either Lactobacillus (L.) rhamnosus GG or L. reuteri DSM 17938, a multi strain probiotic containing three L. rhamnosus strains (E/N, Oxy, Pen), and a multi strain synbiotic containing nine different probiotic bacterial strains and the prebiotic fructooligosaccharides (FOS). Inhibition of pathogens was moderate by Sac. boulardii and L. rhamnosus GG, medium by L. reuteri DSM 17938 and the L. rhamnosus E/N, Oxy, Pen mixture and strong by the multi strain synbiotic. Head-to-head in-vitro pathogen growth inhibition experiments can be used to differentiate products from different categories containing probiotic microorganisms and can support the selection process of products for further clinical evaluation.
19
Blajman, J. E., D. M. Astesana, J. A. Zimmermann, E. Rossler, A. Romero Scharpen, A. P. Berisvil, M. V. Zbrun, L. P. Soto, M. R. Rosmini e L. S. Frizzo. "Quantification of FITC-labelled probiotic Lactobacillus salivarius DSPV 001P during gastrointestinal transit in broilers". Beneficial Microbes 8, n.º 1 (7 de fevereiro de 2017): 55–64. http://dx.doi.org/10.3920/bm2016.0025.
Texto completo da fonteResumo:
The knowledge related to the fate of probiotics in the complex environment of the intestinal microbiota in broilers is just beginning to be elucidated; however, it is not yet well understood. A good method to investigate the mechanisms by which probiotics mediate their effects is to mark probiotic bacteria and trace them. The aim of this research was to develop a new method to estimate in vivo fluorescein isothiocyanate (FITC)-labelled Lactobacillus salivarius DSPV 001P counts during passage through the gastrointestinal tract (GIT) of broilers. Forty-five, 1 d old Cobb broilers were used in this trial. Programmed necropsies were performed 30 min, 6 h, and 12 h after the administration of the probiotic bacterium, and samples of liver, crop, duodenum, caecum, and bursa of fabricius were collected. To determine the spatial and temporal transit of L. salivarius DSPV 001P in broilers, the number of bacteria as well as its respective fluorescent signal produced by FITC were measured. In order to observe the relationship between the variables, a logistic regression analysis was applied. The amount of fluorescence could be used as an indicator of fluorescent probiotic bacteria in the crop and duodenum 30 min after probiotic bacterium supplementation. In addition, the fluorescent signal could be used to estimate bacterial counts in caecum 6 and 12 h after L. salivarius DSPV 001P administration. To the best of our knowledge, this research is the first in vivo trial to employ the bacterial FITC-labelling technique in order to enumerate probiotic bacteria during gastrointestinal transit in broilers.
20
Kowalska, Ewa, Małgorzata Ziarno, Adam Ekielski e Tomasz Żelaziński. "Materials Used for the Microencapsulation of Probiotic Bacteria in the Food Industry". Molecules 27, n.º 10 (21 de maio de 2022): 3321. http://dx.doi.org/10.3390/molecules27103321.
Texto completo da fonteResumo:
Probiotics and probiotic therapy have been rapidly developing in recent years due to an increasing number of people suffering from digestive system disorders and diseases related to intestinal dysbiosis. Owing to their activity in the intestines, including the production of short-chain fatty acids, probiotic strains of lactic acid bacteria can have a significant therapeutic effect. The activity of probiotic strains is likely reduced by their loss of viability during gastrointestinal transit. To overcome this drawback, researchers have proposed the process of microencapsulation, which increases the resistance of bacterial cells to external conditions. Various types of coatings have been used for microencapsulation, but the most popular ones are carbohydrate and protein microcapsules. Microencapsulating probiotics with vegetable proteins is an innovative approach that can increase the health value of the final product. This review describes the different types of envelope materials that have been used so far for encapsulating bacterial biomass and improving the survival of bacterial cells. The use of a microenvelope has initiated the controlled release of bacterial cells and an increase in their activity in the large intestine, which is the target site of probiotic strains.
21
Pathak, Manju, e Danik Martirosyan. "Optimization of an effective growth medium for culturing probiotic bacteria for applications in strict vegetarian food products". Functional Foods in Health and Disease 2, n.º 10 (30 de outubro de 2012): 369. http://dx.doi.org/10.31989/ffhd.v2i10.75.
Texto completo da fonteResumo:
Background: This study aimed to modify de Man Rogosa Sharpe culture medium (termed MRS) for selective cultivation of probiotics strain for the consumption by the strictly vegetarian human population. Vegetarian probiotic foods by definition must be free from all animal-derived ingredients. This not only includes the product ingredients but the probiotic inoculum as well. Probiotic starter cultures are traditionally grown and stored in media containing milk or meat-derived ingredients. The presence of these ingredients makes the probiotic cell concentrates unsuitable for use in vegetarian products and thus creates the need for a growth medium which is free from animal-derived ingredients. Present study investigated the growth of a strain of Lactobacillus lactis in MRS. The present invention relates in general to a bacterial culture media, and more specifically a complex microbial culture media, based on plant seed powder extract in place of animal extract for probiotic bacterial growth.Methods: Lactobacillus lactis, a probiotic, was grown in standard MRS culture medium as well as in our various test media (TM) containing various vegetal source in place of beef extract, yeast extract and peptone as in case of MRS. The inoculated culture mediums were incubated at 37C for 72 hours and growth of probiotic is recorded at regular intervals. The growth was recorded as Colony Forming Units (CFUs).Results: The best growth of probiotic is observed in TM 2. TM 2 is the leguminous seed extract. Starter culture mediums for probiotics or other bacteria primarily contain protein from animal source. The possibility of using vegetal protein from TM 2 extract in place of peptones and meat extract for the nitrogen supplementation of culture media for the growth of lactic acid bacteria has been demonstrated. Conclusion: The absolute vegetarian culture medium containing TM 2 is better than standard MRS for the growth of probiotics.Abbreviations: de Man Rogosa Sharpe (MRS), Colony Forming Units (CFU), test media (TM), National Dairy Research Institute (NDRI), Tamarind seed powder (TSP), solid-state fermentation (SSF), Lactobacillus casei Shirota (LcS)Keywords: probiotics, lactic acid bacteria, vegetarian
22
Lestari, L. A., W. I. Kusuma, Nurhayati F., R. J. Kusuma e Y. Erwanto. "The viability of probiotic Lactobacillus acidophilus IFO 13951 and Bifidobacterium longum ATCC 15707 in gummy candies decreased during 4 weeks of storage". Food Research 4, n.º 4 (8 de abril de 2020): 1191–95. http://dx.doi.org/10.26656/fr.2017.4(4).078.
Texto completo da fonteResumo:
In addition to fermented milk, incorporation of probiotic bacteria into other food products has been increasing in recent years. Incorporation of probiotic bacteria into gummy candies, a popular chewy gelatin-based candy, is aimed to increase the consumption of probiotics since they have many health benefits. The purpose of this study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus IFO 13951 and Bifidobacterium longum ATCC 15707 in gummy candies during storage. This research used a true experimental design to evaluate the viability of probiotic bacteria during storage at room temperature (25-30oC) and cold temperature (4-10oC). The viable cells of L. acidophilus IFO 13951 were counted with Rogosa agar medium, while B. longum ATCC 15707 was counted with Bifidobacterium Selective Medium. The results showed that the reduction of viable cells during 4 weeks of storage ranged between 1.15 to 1.95 log CFU/g. The highest reduction of probiotic bacteria was found in B. longum ATCC 15707 that has been stored in room temperature. Meanwhile, the viability of L. acidophilus IFO 13951 in cold storage temperature was higher than the other probiotic bacteria. Even though there were reductions in cell viability after 4 weeks of storage, the number of probiotic cells ranged between 6.27 to 7.03 log CFU/g. In conclusion, the number of probiotics in the gummy candy met the criteria of probiotic products based on the cell number. However, further study is needed to extend the self-life of this probiotic gummy candies.
23
Abdul Khalil, Khalilah. "A Review on Microencapsulation in Improving Probiotic Stability for Beverages Application". Science Letters 14, n.º 1 (18 de fevereiro de 2020): 49. http://dx.doi.org/10.24191/sl.v14i1.7900.
Texto completo da fonteResumo:
Nowadays, probiotic bacteria are extensively used in beverages application to deliver beneficial health effect to the consumer upon ingestion. Different entrapment techniques can be used to maintain the viability of probiotic bacteria during processing as well as during storage of beverage products. Development of artificial microcapsules from entrapment techniques are to support the growth and to provide protection on probiotic cells from unfavorable external conditions that may affect the viability of probiotics in beverages. Techniques that usually applied for probiotic entrapment in beverages are microencapsulation, emulsification, spray drying and extrusion. Biomaterials such as alginate, carrageenan, whey protein, gelatin, chitosan and starch are the most commonly used matrix in entrapment of lactic acid bacteria. Entrapment of probiotic is applied on beverages products such as fruit juice, yoghurt and ice cream. Keywords: Entrapment; Beverages; Matrix materials; Probiotics
24
Mirković, Milica, Sanja Seratlić, Kieran Kilcawley, David Mannion, Nemanja Mirković e Zorica Radulović. "The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria". Sensors 18, n.º 8 (6 de agosto de 2018): 2570. http://dx.doi.org/10.3390/s18082570.
Texto completo da fonteResumo:
Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has the potential to be a new product in the growing number of functional foods. In this study, encapsulated potential probiotic Lactobacillus plantarum 564 and commercial probiotic Lactobacillus plantarum 299v were added in the production of dark chocolate. The results show very good survival of probiotic bacteria after production and during storage, reaching 108cfu/g in the first 60 days and over 106cfu/g up to 180 days. No statistically significant difference (p > 0.05) in chemical composition and no major differences in the volatile profiles between control and experimental chocolate samples were observed, indicating no impact of probiotic bacteria on compositional and sensory characteristics of dark chocolate. The sensory evaluation of control and both probiotic dark chocolate samples showed excellent sensory quality after 60 and 180 days of storage, demonstrating that probiotics did not affect aroma, texture and appearance of chocolate. Due to a high viability of bacterial cells and acceptable sensory properties, it can be concluded that encapsulated probiotics Lb. plantarum 564 and Lb. plantarum 299v could be successfully used in the production of probiotic dark chocolate.
25
Pradipta, Monica Sonia Indri, Sri Harimurti e Widodo Widodo. "Feed Supplementation with Encapsulated Indigenous Probiotic Lactic Acid Bacteria Increased Broiler Chicken Performance". ASEAN Journal on Science and Technology for Development 36, n.º 1 (27 de abril de 2019): 29–34. http://dx.doi.org/10.29037/ajstd.569.
Texto completo da fonteResumo:
The oral application of probiotics in the poultry industry is time-consuming and laborious. Therefore, using a powdered probiotic supplement that can easily mix with feed is important. We investigated the effect of spray drying encapsulation on the viability of indigenous probiotic lactic acid bacteria during production and storage and evaluated broiler chicken performance after providing the supplement. Encapsulated probiotics exhibited >80% survival rates after spray drying. All bacterial species maintained up to 80% cell viability rates after exposure to 80–85°C temperatures for 15 or 30 s. The viable cell number of all encapsulated bacteria decreased over seven weeks of storage. The supplement was mixed with feed at concentrations 0.5 (T1), 1.0 (T2), and 1.5 (T3) g/kg feed and administered to 48 one-day-old Lohmann broiler chickens for 21 days; a T0 group was raised without probiotic supplementation. Probiotic supplementation affected body weight gain, live weight, and feed conversion ratio. The cecum length and duodenum and cecum weights significantly differed among the treatment groups. Probiotic supplementation was associated with improved villus development in the intestinal epithelium compared with that of the control. Thus, feed supplementation with indigenous probiotic powder stimulates intestinal epithelial proliferation in broiler chickens during the starter phase, improving their performance.
26
Staniszewski, Adam, e Monika Kordowska-Wiater. "Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application". Foods 10, n.º 6 (7 de junho de 2021): 1306. http://dx.doi.org/10.3390/foods10061306.
Texto completo da fonteResumo:
Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. Besides the well-known and tested lactic acid bacteria, yeasts may also be probiotics. The subject of probiotic and potentially probiotic yeasts has been developing and arising potential for new probiotic products with novel properties, which are not offered by bacteria-based probiotics available on the current market. The paper reviews the first probiotic yeast Saccharomyces cerevisiae var. boulardii, its characteristics, pro-healthy activities and application in functional food production. This species offers such abilities as improving digestion of certain food ingredients, antimicrobial activities and even therapeutic properties. Besides Saccharomyces cerevisiae var. boulardii, on this background, novel yeasts with potentially probiotic features are presented. They have been intensively investigated for the last decade and some species have been observed to possess probiotic characteristics and abilities. There are yeasts from the genera Debaryomyces, Hanseniaspora, Pichia, Meyerozyma, Torulaspora, etc. isolated from food and environmental habitats. These potentially probiotic yeasts can be used for production of various fermented foods, enhancing its nutritional and sensory properties. Because of the intensively developing research on probiotic yeasts in the coming years, we can expect many discoveries and possibly even evolution in the segment of probiotics available on the market.
27
Gawkowski, D., e M. L. Chikindas. "Non-dairy probiotic beverages: the next step into human health". Beneficial Microbes 4, n.º 2 (1 de junho de 2013): 127–42. http://dx.doi.org/10.3920/bm2012.0030.
Texto completo da fonteResumo:
Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit to the host. The two main genera of microorganisms indicated as sources of probiotic bacteria are Lactobacillus and Bifidobacterium. Historically used to produce fermented dairy products, certain strains of both genera are increasingly utilised to formulate other functional foods. As the consumers’ understanding of the role of probiotics in health grows, so does the popularity of food containing them. The result of this phenomenon is an increase in the number of probiotic foods available for public consumption, including a rapidly-emerging variety of probiotic-containing non-dairy beverages, which provide a convenient way to improve and maintain health. However, the composition of non-dairy probiotic beverages can pose specific challenges to the survival of the health conferring microorganisms. To overcome these challenges, strain selection and protection techniques play an integral part in formulating a stable product. This review discusses non-dairy probiotic beverages, characteristics of an optimal beverage, and commonly used probiotic strains, including spore-forming bacteria. It also examines the most recent developments in probiotic encapsulation technology with focus on nano-fibre formation as a means of protecting viable cells. Utilising bacteria's natural armour or creating barrier mechanisms via encapsulation technology will fuel development of stable non-dairy probiotic beverages.
28
Ilmiah, Sukenda, Widanarni e Enang Harris. "Selection of probiotic bacteria from the coral reef and tiger grouper fish (Epinephelus foscoguttatus) farming environment". Jurnal Akuakultur Indonesia 11, n.º 2 (14 de novembro de 2013): 109. http://dx.doi.org/10.19027/jai.11.109-117.
Texto completo da fonteResumo:
<p>The use of probiotic bacteria is one of the methods in aquaculture to control infectious diseases. This study aims to obtain candidates probiotic bacteria from the coral reef and tiger grouper aquaculture environment (<em>Epinephelus fuscoguttatus</em>). Steps of the study included of: 1) isolation of candidates probiotic bacteria, 2) selection of candidates probiotic bacteria: inhibition test and co-culture methods, 3) enzymatic test, 4) the growth of bacteria test 5) pathogenicity test and 6) the molecular identification of probiotic bacteria. The results showed that of 124 isolates in test zone of inhibition, the four isolates with the widest zone of inhibition of isolate K7, K8, K21, and T4, a total of 51 isolates on co-culture methods, the four isolates were able to suppress the growth of pathogenic <em>Vibrio</em> bacteria, isolates K15, K68, K55, and T36. The results of hydrolyzing the highest protease amylase and lipase enzyme, respectively isolates K15 and T36; isolates T41 and K8; isolates K55 and K68. Candidates probiotic bacteria reached the exponential phase at 16‒18 h. The results of pathogenicity test isolate K7, K8, T36, and T41 provided the highest survival that can be used as candidates probiotics in the tiger grouper.</p> <p>Keywords: selection, probiotics, tiger grouper</p>
29
Wu, Yanyan, Guang Yang, Henny C. van der Mei, Linqi Shi, Henk J. Busscher e Yijin Ren. "Synergy between “Probiotic” Carbon Quantum Dots and Ciprofloxacin in Eradicating Infectious Biofilms and Their Biosafety in Mice". Pharmaceutics 13, n.º 11 (29 de outubro de 2021): 1809. http://dx.doi.org/10.3390/pharmaceutics13111809.
Texto completo da fonteResumo:
Orally administrated probiotic bacteria can aid antibiotic treatment of intestinal infections, but their arrival at their intestinal target site is hampered by killing in the gastrointestinal tract and by antibiotics solely intended for pathogen killing. Carbon-quantum-dots are extremely small nanoparticles and can be derived from different sources, including bacteria. Here, we hypothesize that carbon-quantum-dots inherit antibacterial activity from probiotic source bacteria to fulfill a similar role as live probiotics in intestinal infection therapy. Physico-chemical analyses indicated that carbon-quantum-dots, hydrothermally derived from Bifidobacterium breve (B-C-dots), inherited proteins and polysaccharides from their source-bacteria. B-C-dots disrupted biofilm matrices of Escherichia coli and Salmonella typhimurium biofilms through extensive reactive-oxygen-species (ROS)-generation, causing a decrease in volumetric bacterial-density in biofilms. Decreased bacterial densities leave more open space in biofilms and have enhanced ciprofloxacin penetration and killing potential in an E. coli biofilm pre-exposed to probiotic B-C-dots. Pathogenic carbon-quantum-dots hydrothermally derived from E. coli (E-C-dots) did not disrupt pathogenic biofilms nor enhance E. coli killing potential by ciprofloxacin. B-C-dots were biosafe in mice upon daily administration, while E-C-dots demonstrated a decrease in white blood cell and platelet counts and an increase in C-reactive protein levels. Therefore, the way is paved for employing probiotic carbon-quantum-dots instead of viable, probiotic bacteria for synergistic use with existing antibiotics in treating intestinal infections.
30
Celebioglu, Hasan. "Probiotic bacteria grown with chestnut honey enhance in vitro cytotoxicity on breast and colon cancer cells". Archives of Biological Sciences 72, n.º 3 (2020): 329–38. http://dx.doi.org/10.2298/abs200114027c.
Texto completo da fonteResumo:
Chestnut honey has been used as ethnomedicine. Probiotics are defined as live microorganisms that can provide a health benefit, impeding the development of several health conditions and diseases, including cancer. This study aims to investigate the effects of chestnut honey on probiotic bacteria and the in vitro cytotoxic effects of the combination of probiotics and chestnut honey on cancer cells. First, the effects of chestnut honey on the growth of bacteria were examined, followed by its effects on the probiotic properties of Lactobacillus acidophilus LA-5 and Lactobacillus rhamnosus GG. Once the bacteria had grown on chestnut honey, the in vitro cytotoxic effects on breast and colon cancer cell lines, MCF-7 and Caco-2, respectively, and a non-cancerous breast epithelial cell line, MCF-10A, were investigated. Chestnut honey positively affected the probiotic bacteria by increasing the growth and modulating probiotic properties such as autoaggregation and surface hydrophobicity. Furthermore, probiotics grown on chestnut honey had more cytotoxic effects on the cancer cell lines than probiotics or honey alone. The present study showed that new combinations of honey and probiotics have the potential to formulate new nutraceuticals.
31
Ngasotter, Soibam, David Waikhom, Sanjeev Sharma, Maibam Malemngamba Meitei, Yumnam Abungcha Mangang, Suraj Kumar Irungbam, Bhuneshwar ., Manoharmayum Shaya Devi e Asem Sanjit Singh. "CHARACTERISTICS AND MECHANISM OF POTENTIAL PROBIOTICS WITH SPECIAL REFERENCE TO LACTIC ACID BACTERIA FROM TRADITIONAL FERMENTED FISH PRODUCTS: A REVIEW". Journal of Experimental Biology and Agricultural Sciences 9, n.º 3 (25 de junho de 2021): 263–75. http://dx.doi.org/10.18006/2021.9(3).263.275.
Texto completo da fonteResumo:
Lactic acid bacteria (LAB) are widely used in the food industry due to their probiotic properties and fermentation activities. Traditional fermented fish products are dominated by a diverse variety of lactic acid bacteria with significant probiotic characteristics. Several in vitro and in vivo studies on lactic acid bacteria from fermented fish products have confirmed LAB strains to possess characteristics to be considered as probiotics that contribute to positive health benefits to the host and are generally regarded as safe (GRAS). This paper presents a review of the characteristics of the LAB strain that is considered as a probiotic. It also presents an overview of the probiotics mechanism of action and specifically highlights the LAB species with potential probiotic characteristics isolated from traditional fermented fish products.
32
Sumaraw, Jeane T., Henky Manoppo, Reiny A. Tumbol, I. F. M. Rumengan, Henny A. Dien e Deiske A. Sumilat. "Evaluation of the effect of probiotic bacteria on growth performance and survival rate of carp, Cyprinus carpio". JURNAL ILMIAH PLATAX 7, n.º 1 (6 de março de 2019): 243. http://dx.doi.org/10.35800/jip.7.1.2019.23216.
Texto completo da fonteResumo:
The objective of this research was to obtain probiotic bacteria isolated from the digestive tract of catfish Clarias batracus, to evaluate its effect on growth performances and survival rate of carp. After purified, the bacteria was identified through biochemical tests and selection was carried out through proteolytic, amylolytic, cellulolytic, tests as well as pathogenicity test. Probiotic candidate was administered orally to fish at different concentrations. The fish were fed for 30 days respectively as much as 3% of body weight per day with feeding frequency of two times a day. The results showed that addition of probiotics into feed significantly increased growth performance but not survival rate.Keywords: Probiotic, Clarias batracus, growth performance, aquaculture. ABSTRAKTujuan dari penelitian ini adalah untuk mendapatkan bakteri probiotik yang diisolasi dari saluran pencernaan ikan lele Clarias batracus, dan mengevaluasi pengaruhnya terhadap kinerja pertumbuhan dan kelangsungan hidup benih ikan mas. Bakteri probiotik diidentifikasi melalui uji biokimia dan seleksi dilakukan melalui proteolitik, amilolitik, tes selulolitik dan patogenisitas. Kandidat probiotik diberikan pada ikan secara oral dengan konsentrasi berbeda Pemberian pakan berprobiotik berlangsung selama 30 hari sebanyak 3% dari berat badan per hari dengan frekuensi pemberian dua kali sehari. Hasil penelitian menunjukkan bahwa penambahan probiotik ke dalam pakan secara signifikan meningkatkan kinerja pertumbuhan namun tidak memengaruhi kelangsungan hidup benih ikan mas.Kata kunci : Probiotik, Clarias batracus, kinerja pertumbuhan, budidaya
33
Żyżelewicz, D., E. Nebesny, I. Motyl e Z. Libudzisz. "Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes". Czech Journal of Food Sciences 28, No. 5 (14 de outubro de 2010): 392–406. http://dx.doi.org/10.17221/217/2009-cjfs.
Texto completo da fonteResumo:
Manufacturing of novel foodstuffs supplemented with live probiotic bacteria has recently been intensively investigated. The supplementation of confectionery with probiotics is troublesome since some unit technological processes are conducted at high temperatures and the products are usually stored at ambient temperature. Our group has developed a method of the production of milk chocolate, sweetened with either sucrose or isomalt and aspartame, containing 32, 36, or 40 g/100 g fat, and supplemented with live cells of probiotic bacterial strains: Lactobacillus casei and paracasei. This new milk chocolate displayed the same sensory properties as the reference, probiotic-free chocolate. The number of live bacterial cells was maintained at the functional level of 10<sup>6</sup> ÷ 10<sup>8</sup> cfu/g after keeping for 12 months irrespective of the temperature. The highest number of live probiotic bacteria survived in the chocolate kept at 4°C. Thus the product can be regarded as functional food.
34
Mohaisen, Mohammed Jawad M., Rusen Metin Yildirim, Mustafa Tahsin Yilmaz e Muhammed Zeki Durak. "Production of Functional Yogurt Drink, Apple and Orange Juice Using Nano-Encapsulated L. brevis Within Sodium Alginate-Based Biopolymers". Science of Advanced Materials 11, n.º 12 (1 de dezembro de 2019): 1788–97. http://dx.doi.org/10.1166/sam.2019.3708.
Texto completo da fonteResumo:
The study objective was to improve functional properties of yogurt drink, apple and orange which were produced by addition of free and encapsulated probiotics. For this purpose, probiotic L. brevis E25 bacterial cells were encapsulated in sodium alginate by electrospinning method. In this study, Fourier-transform infrared (FT-IR) spectroscopy, scanning electron microscopy (SEM), XRD, and Nuclear Magnetic Resonance (NMR) techniques were used to characterize the L. brevis encapsulated with nanofiber. The free and nano-encapsulated probiotic bacteria were inoculated into ayran, apple and orange juice, where bacterial viability, pH, brix and color were assessed each 3 days for the ayran and each week for the apple and orange juice for six-week period. The encapsulated probiotic organisms showed an important survival ratio in the three products comparing to the free probiotic bacteria, where the pH and the brix showed no decreasing leading to conclude that the nanoencapsulation of probiotic L. brevis cell using the electrospinning method lead to functional yet more stable food and have the potential of increased benefits.
35
Atmomarsono, M., B. R. Tampangallo, Nurbaya e Kamariah. "Effect of bacteria probiotics on maintaining water quality in the super alkaline shrimp pond water". IOP Conference Series: Earth and Environmental Science 1119, n.º 1 (1 de dezembro de 2022): 012059. http://dx.doi.org/10.1088/1755-1315/1119/1/012059.
Texto completo da fonteResumo:
Abstract This study was aimed at finding out whether bacteria probiotics could work properly in super alkaline pond water. Eight extensive ponds of about 0.5 ha in size located in Lanrisang district of Pinrang regency were used in this experiment. After pond preparation, 20,000 pcs of tiger prawn postlarvae were reared in each pond. Water quality of the pond and the bacterial count (total Vibrio and total bacteria) were monitored every two weeks and analyzed at the Research Institute for Coastal Aquaculture and Fisheries Extension Laboratory in Maros, South Sulawesi. Three bacteria probiotics applied here were Pseudoalteromonas sp Edeep-1 BL542, Brevibacillus laterosporus BT951, and Serratia marcescens MY1112. The powder form (A) and the liquid form (B) of bacteria probiotics were tested with four repetitions in each treatment. After 75 days of culture, both forms of bacteria probiotic had no significant differences on maintaining water quality since pond water pH sometimes increased up to 10.2. Bacteria probiotic could not work properly in super alkaline pond water. Consequently, the production and survival rate of the cultured shrimp were much lower than those of the average South Sulawesi brackishwater ponds.
36
Rohman, A. F., I. N. Atitus, D. D. Heraswati, I. Istiqomah e A. Isnansetyo. "Isolation of Aeromonas sobria JC18 from milkfish (Chanos chanos) intestine with proteolytic and cellulolytic activities for fish probiotic". IOP Conference Series: Earth and Environmental Science 919, n.º 1 (1 de novembro de 2021): 012055. http://dx.doi.org/10.1088/1755-1315/919/1/012055.
Texto completo da fonteResumo:
Abstract Attention on the probiotic application for the improvement of fish resident intestinal microbiota has risen in the last decades. It is demonstrated that probiotics may function not only by direct inhibition of pathogenic bacteria or manipulation of enzymatic digestion of feed but also by modulation of immunity in fish. In the present study, we aimed to isolate the autochthonous microbiota of marine fish intestines as probiotic candidates based on cellulolytic and proteolytic activity. Bacteria were isolated and purified on a cellulose agar with 24h of incubation. A total of 18 bacterial strains were purified and stored in -80°C. Phenotypic screening based on the antibiotic resistance, antagonistic activity against pathogenic bacteria, resistance to an acidic environment, and ability of colonization in fish intestine found a selected strain, namely JC18. Infection test, molecular and phenotypic characterizations revealed that the JC18 isolate was a non-pathogenic Aeromonas sobria. It is hence revealed that the milkfish intestine is a potent source of proteolytic bacteria for fish probiotic screening.
37
Kosmerl, Erica, Diana Rocha-Mendoza, Joana Ortega-Anaya, Rafael Jiménez-Flores e Israel García-Cano. "Improving Human Health with Milk Fat Globule Membrane, Lactic Acid Bacteria, and Bifidobacteria". Microorganisms 9, n.º 2 (9 de fevereiro de 2021): 341. http://dx.doi.org/10.3390/microorganisms9020341.
Texto completo da fonteResumo:
The milk fat globule membrane (MFGM), the component that surrounds fat globules in milk, and its constituents have gained significant attention for their gut function, immune-boosting properties, and cognitive-development roles. The MFGM can directly interact with probiotic bacteria, such as bifidobacteria and lactic acid bacteria (LAB), through interactions with bacterial surface proteins. With these interactions in mind, increasing evidence supports a synergistic effect between MFGM and probiotics to benefit human health at all ages. This important synergy affects the survival and adhesion of probiotic bacteria through gastrointestinal transit, mucosal immunity, and neurocognitive behavior in developing infants. In this review, we highlight the current understanding of the co-supplementation of MFGM and probiotics with a specific emphasis on their interactions and colocalization in dairy foods, supporting in vivo and clinical evidence, and current and future potential applications.
38
Субботин, A. Subbotin, Бажин, A. Bazhin, Калёнова, L. Kalenova, Новикова e M. Novikova. "Dependence of the Biological Activity of the Permafrost Bacteria Bacillus Sp. on Temperature". Journal of New Medical Technologies 21, n.º 4 (8 de outubro de 2014): 142–48. http://dx.doi.org/10.12737/7288.
Texto completo da fonteResumo:
Fossil bacteria in permafrost evolutionarily adapted to low temperatures (-5ºC), modern probiotics bacteria are adapted to living in warm-blooded animals (37ºC). It was found that at -5ºC, the enzymatic activity of fossil bacteria Bacillus sp. MG8 is a minimal strain. At lowering the incubation temperature to -16ºC, the enzymatic activity of bacte-ria MG8 increases in 3 times, at the temperature 42ºC - in a 1.5times relative IP5832 strain probiotic bacteria Bacillus cereus. Fossil strain Bacillus sp. MG8 and probiotic bacterial strain B.cereus IP5832 at incubation temperature 37ºC practically don’t differ from each other in the enzymatic activity in vitro and toxicity in laboratory animals in vivo. Incubation fossil bacteria Bacillus sp. at -5ºC allows to reduce their toxicity in warm-blooded animals in 5 times in comparison with Bacillus cereus JP5832, and to increase immunostimulating effect in the doses from 0,005•106 to 50•106 microbial cells per mouse. The obtained data show that fossil saprophytic bacteria strain MG8 Bacillus sp. from permafrost are less toxic to modern mammals than even bacilli-probiotics for medical purposes.
39
Pașca, Claudia, Liviu Alexandru Mărghitaș, Ioana Adriana Matei, Victorița Bonta, Rodica Mărgăoan, Florina Copaciu, Otilia Bobiș, Maria Graça Campos e Daniel Severus Dezmirean. "Screening of Some Romanian Raw Honeys and Their Probiotic Potential Evaluation". Applied Sciences 11, n.º 13 (23 de junho de 2021): 5816. http://dx.doi.org/10.3390/app11135816.
Texto completo da fonteResumo:
This study aimed to characterize raw honeys from different geographical origins in Romania, in respect of chemical composition, microbiological examination and evaluate their probiotic potential. The physico-chemical determinations were performed in APHIS-DIA Laboratory, Cluj-Napoca, Romania, using standard validated methods. Bacterial identification was performed for each sample and each colony type using Vitek® 2 Compact 15 system and PCR amplification using 16S rDNA bacterial universal primers (27F, 1492R), species being confirm by sequences analysis. In five raw honey samples, we have identified probiotic bacteria, such as: Bacillus mycoides, Bacillus thuringiensis, Bacillus amyloliquefaciens, Bacillus subtilis, and Bacillus velezensis. Generally, all honey samples meet the standard values for chemical composition. However, one sample having 7.44% sucrose was found to have also probiotics bacteria from the genus Bacillus because sucrose is a substrate for probiotics development. In conclusion, the Romanian raw honey can be a potential reservoir of probiotics, which confer a health benefit for consumers.
40
Azrina Azlan, Amin Ismail*, Sadeq Hasan Al-Sheraji,. "Hypocholestorolemic effects of probiotic yoghurts". Innovative Journal of Medical and Health Science 9, n.º 2 (28 de fevereiro de 2019): 279–89. http://dx.doi.org/10.15520/ijmhs.v9i2.2446.
Texto completo da fonteResumo:
Cardiovascular disease is one of the most important reasons of death in the world and high levels of cholesterol is concerned as an essential risk factor for cardiovascular disease, thus a decrease in serum cholesterol levels can decrease cardiovascular disease. One preventative approaches for reduction of serum cholesterol levels could be caused by consumption of yoghurt containing probiotic bacteria. Probiotics are live microorganisms that provide health benefits when ingestion. There are a big number of probiotics presently utilized and accessible in dairy fermented foods, particularly in yogurts. Lactic acid bacteria represent a varied group of organisms given significant benefits to people, some as usual population of the intestinal area. This review presents relevant information on probiotics such as the definitions and characteristics of probiotic bacteria, their utilization in yogurt preparations, and the claimed benefits of the ingestion of these bacteria, particularly on lowering hypercholesterol.
41
CALINOIU, Lavinia Florina, Dan VODNAR e Gabriela PRECUP. "A Review: The Probiotic Bacteria Viability under Different Conditions". Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, n.º 2 (28 de novembro de 2016): 55. http://dx.doi.org/10.15835/buasvmcn-fst:12448.
Texto completo da fonteResumo:
This review summarized the current knowledge on probiotics and on the effects that different conditions have under this type of bacteria.The purpose of this review was to evaluate the survival rate/resistance or viability of different probiotic bacteria under several conditions, such as: processing, food composition, storage, freezing, thawing, refrigeration, temperature, oxygen, pH, gastrointestinal environment and package.Nowadays, the demand on probiotic functional foods is increasing rapidly, as the consumers became more aware about the potential health benefits, due to the fact that probiotics help in maintaining the balance and composition of intestinal flora and protect it from pathogens. A daily ingestion of 108–109 CFU ml−1 probiotic microorganisms is crucial in order to be able to demonstrate an effect in our organism, considering the dose and the effect of storage/gastrointestinal environments on the probiotic viability.Microencapsulation of probiotics in different polysaccharides was proven to be an ideal way to preserve and protect the cells from detrimental factors during processing, storage or resistance in the gastrointestinal transit, as many studies demonstrate it.There is a general interest in the improvement of the physical and mechanical stability of the polymers used in probiotics encapsulation, to ensure high population of probiotics not only in food during storage, but also after gastrointestinal digestion. Also, the carrier plays a very important role and should be carefully examined.
42
Celebioglu, Hasan, e Birte Svensson. "Dietary Nutrients, Proteomes, and Adhesion of Probiotic Lactobacilli to Mucin and Host Epithelial Cells". Microorganisms 6, n.º 3 (21 de agosto de 2018): 90. http://dx.doi.org/10.3390/microorganisms6030090.
Texto completo da fonteResumo:
The key role of diet and environment in human health receives increasing attention. Thus functional foods, probiotics, prebiotics, and synbiotics with beneficial effects on health and ability to prevent diseases are in focus. The efficacy of probiotic bacteria has been connected with their adherence to the host epithelium and residence in the gut. Several in vitro techniques are available for analyzing bacterial interactions with mucin and intestinal cells, simulating adhesion to the host in vivo. Proteomics has monitored and identified proteins of probiotic bacteria showing differential abundance elicited in vitro by exposure to food components, including potential prebiotics (e.g., certain carbohydrates, and plant polyphenols). While adhesion of probiotic bacteria influenced by various environmental factors relevant to the gastrointestinal tract has been measured previously, this was rarely correlated with changes in the bacterial proteome induced by dietary nutrients. The present mini-review deals with effects of selected emerging prebiotics, food components and ingredients on the adhesion of probiotic lactobacilli to mucin and gut epithelial cells and concomitant abundancy changes of specific bacterial proteins. Applying this in vitro synbiotics-like approach enabled identification of moonlighting and other surface-located proteins of Lactobacillus acidophilus NCFM that are possibly associated with the adhesive mechanism.
43
Tomczak, Hanna, Marta Wrońska, Paulina Pecyna e Katarzyna Hampelska. "The issue of the correct use of probiotics in the absence of recommendations". Postępy Higieny i Medycyny Doświadczalnej 75 (25 de fevereiro de 2021): 107–15. http://dx.doi.org/10.5604/01.3001.0014.7701.
Texto completo da fonteResumo:
Antibiotics are important for saving both human health and life. Antibiotics destroy all bacteria within their spectrum, because they do not distinguish between good and bad bacteria. Even if an antibiotic therapy lasts only a few days, it may cause diarrhoea and mycosis. Antibiotics destroy most bacterial species in the intestines. These changes may affect one’s whole life. Today it is a challenge for medicine to be able to manipulate the microbiome so as to restore normal relations between microorganisms. At present, when antibiotics are abused, probiotics are very often applied. However, as there are no recommendations, a lot of mistakes can be made when using them. Both drugs and dietary supplements can be classified as probiotics. Medicinal probiotics are subject to very strict registration requirements and their use is associated with a specific disease or ailment. Probiotic microorganisms must be classified according to their genus, species and strain. These preparations may contain one or more probiotic strains depending on its application. At present there are no established schemes or rules concerning the dosage of probiotic preparations. This issue arouses numerous controversies. It is assumed that the probiotic should be applied at a dose which proved to have a beneficial effect in tests conducted on humans. Patients usually make decisions on the choice and dosage of preparations themselves. Individualised probiotic therapy is the key to success. There is no universal preparation – a specific probiotic should be used in a particular clinical case.
44
Haukioja, Anna. "Probiotics and Oral Health". European Journal of Dentistry 04, n.º 03 (julho de 2010): 348–55. http://dx.doi.org/10.1055/s-0039-1697851.
Texto completo da fonteResumo:
The number of products containing probiotics, viable bacteria with proven health benefits, entering the market is increasing. Traditionally, probiotics have been associated with gut health, and most clinical interest has been focused on their use for prevention or treatment of gastrointestinal infections and diseases; however, during the last decade several investigators have also suggested the use of probiotics for oral health purposes. The aim of this review is to examine potential mechanisms of probiotic bacteria in the oral cavity and summarize observed effects of probiotics with respect to oral health. The review focuses on probiotic lactobacilli and bifidobacteria, genera that are most used in various probiotic products. (Eur J Dent 2010;4:348-355)
45
Kipkoech, Carolyne, John N. Kinyuru, Samuel Imathiu, Victor Benno Meyer-Rochow e Nanna Roos. "In Vitro Study of Cricket Chitosan’s Potential as a Prebiotic and a Promoter of Probiotic Microorganisms to Control Pathogenic Bacteria in the Human Gut". Foods 10, n.º 10 (29 de setembro de 2021): 2310. http://dx.doi.org/10.3390/foods10102310.
Texto completo da fonteResumo:
In this study, cricket chitosan was used as a prebiotic. Lactobacillus fermentum, Lactobacillus acidophilus, and Bifidobacterium adolescentis were identified as probiotic bacteria. Cricket chitin was deacetylated to chitosan and added to either De Man Rogosa and Sharpe or Salmonella/Shigella bacterial growth media at the rates of 1%, 5%, 10%, or 20% to obtain chitosan-supplemented media. The growth of the probiotic bacteria was monitored on chitosan-supplemented media after 6, 12, 24, and 48 h upon incubation at 37 °C. Growth of Salmonella typhi in the presence of probiotic bacteria in chitosan-supplemented media was evaluated under similar conditions to those of the growth of probiotic bacteria by measuring growth inhibition zones (in mm) around the bacterial colonies. All chitosan concentrations significantly increased the populations of probiotic bacteria and decreased the populations of pathogenic bacteria. During growth, there was a significant pH change in the media with all probiotic bacteria. Inhibition zones from probiotic bacteria growth supernatant against Salmonella typhi were most apparent at 16 mm and statistically significant in connection with a 10% chitosan concentration. This study suggests cricket-derived chitosan can function as a prebiotic, with an ability to eliminate pathogenic bacteria in the presence of probiotic bacteria.
46
Rasooly, Reuven, Alex C. Howard, Naomi Balaban, Bradley Hernlem e Emmanouil Apostolidis. "The Effect of Tannin-Rich Witch Hazel on Growth of Probiotic Lactobacillus plantarum". Antibiotics 11, n.º 3 (16 de março de 2022): 395. http://dx.doi.org/10.3390/antibiotics11030395.
Texto completo da fonteResumo:
Probiotic bacteria help maintain microbiome homeostasis and promote gut health. Maintaining the competitive advantage of the probiotics over pathogenic bacteria is a challenge, as they are part of the gut microbiome that is continuously exposed to digestive and nutritional changes and various stressors. Witch hazel that is rich in hamamelitannin (WH, whISOBAXTM) is an inhibitor of growth and virulence of pathogenic bacteria. To test for its effect on probiotic bacteria, WH was tested on the growth and biofilm formation of a commercially available probiotic Lactobacillus plantarum PS128. As these bacteria are aerotolerant, the experiments were carried out aerobically and in nutritionally inadequate/poor (nutrient broth) or adequate/rich (MRS broth) conditions. Interestingly, despite its negative effect on the growth and biofilm formation of pathogenic bacteria such as Staphylococcus epidermidis, WH promotes the growth of the probiotic bacteria in a nutritionally inadequate environment while maintaining their growth under a nutritionally rich environment. In the absence of WH, no significant biofilm is formed on the surfaces tested (polystyrene and alginate), but in the presence of WH, biofilm formation was significantly enhanced. These results indicate that WH may thus be used to enhance the growth and survival of probiotics.
47
Dicks, L., e M. Botes. "Probiotic lactic acid bacteria in the gastro-intestinal tract: health benefits, safety and mode of action". Beneficial Microbes 1, n.º 1 (1 de março de 2010): 11–29. http://dx.doi.org/10.3920/bm2009.0012.
Texto completo da fonteResumo:
Lactic acid bacteria (LAB) have received considerable attention as probiotics over the past few years. This concept has grown from traditional dairy products to a profitable market of probiotic health supplements and functional foods. Extensive research is done on novel potential probiotic strains, with specific emphasis on their health benefits and mode of action. Criteria for the selection of probiotic strains have only recently been formulated by the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO). Several in vitro techniques have been developed to evaluate the probiotic properties of strains. In many cases, this is followed by in vivo tests. Safety studies are also obligatory, as a few cases of bacteremia caused by LAB have been reported. This review focuses on the health benefits and safety of LAB probiotics, the criteria used to select a probiotic, mode of action and the impact these organisms have on natural microbiota in the gastro-intestinal tract.
48
Mahmoodi Pour, Hamed, Mohammad Hossein Marhamatizadeh e Hossein Fattahi. "Encapsulation of Different Types of Probiotic Bacteria within Conventional/Multilayer Emulsion and Its Effect on the Properties of Probiotic Yogurt". Journal of Food Quality 2022 (31 de março de 2022): 1–12. http://dx.doi.org/10.1155/2022/7923899.
Texto completo da fonteResumo:
Microencapsulation of probiotic cells within emulsion is an efficient method to enhance the viability of probiotic bacteria. In the present study, free and encapsulated probiotic cells (Lactobacillus rhamnosus and Lactobacillus plantarum) in simple and multilayer emulsions were used to produce a set of probiotic yogurts. In all samples, an increasing trend in syneresis and acidity values and a decreasing trend in pH and viability of probiotic cells were observed during the storage time. However, the changes in these parameters were more significant for free-loaded probiotic samples. Moreover, the free cells showed poor survival in the yogurt samples by decreasing the viable cell count of probiotics from 7.71–7.59 logs CFU/mL to 6.93–6.82 log CFU/mL during storage, while encapsulation in the multilayer emulsion showed an insignificant reduction from 7.65–7.59 logs CFU/mL to 7.55–7.45 log CFU/mL at the end of storage. The obtained results showed that the type of probiotic bacteria had no significant effects on the physicochemical and structural properties of samples. However, encapsulating probiotics in multilayer emulsion led to a more homogenous structure in yogurt. The sensorial properties were also not affected by the probiotic type and the encapsulation method. Consequently, the multilayer emulsion can provide an ideal delivery carrier for encapsulating probiotic bacteria in dairy products.
49
Krysenko, A. V., T. V. Sklyar, A. I. Vinnikov, A. V. Slipetska e S. S. Kudenko. "Microbiological aspects of probiotic preparations". Biosystems Diversity 18, n.º 2 (12 de setembro de 2010): 19–24. http://dx.doi.org/10.15421/011021.
Texto completo da fonteResumo:
The main stages of the beginning and development of probiotic preparations, the general characteristics of modern probiotics, the scope of their use in medicine and veterinary are presented. The characteristics of microorganisms (bifidus bacteria, lactobacteria and Bacillus bacteria) used in the production of probiotics, the basic requirements that should be met by these organisms, as well as prospects for the development of probiotics are shown.
50
Mulyati, Mulyati, Suryati Suryati e Irfani Baga. "The Effectiveness of Candidate Probiotic Bacteria to Control Vibriosis Disease". Aquatic Science and Technology 5, n.º 2 (24 de julho de 2017): 1. http://dx.doi.org/10.5296/ast.v5i2.11594.
Texto completo da fonteResumo:
The study aims to isolate, characterize, and examine probiotic bacteria's inhibitory ability against Vibrio harveyi bacteria, both in-vitro and in vivo. Methods used in the study consist of 1) An Isolation of Candidate Probiotic Bacteria, 2) An Antagonistic Test of Candidate Probiotic Bacteria in vitro, 3) An Identification of Bacteria, 4) A Pathogenicity Test of Candidate Probiotic Bacteria, 5) An Antagonistic Test of Candidate Probiotic Bacteria against V. harveyi in vivo. According to the isolation of candidate probiotic bacteria, there are 18 isolated candidate probiotic. After being tested for its inhibitory ability in vitro, there are 8 isolates with zone of inhibition as follows: isolate MM 7 from intestine (22 mm), isolate MM 6 from intestine (12 mm), isolate MM 10 from sea water (10 mm), isolate MM 5 from intestine (9 mm), isolate MM 4 from intestine (8 mm), isolate MM 3 from intestine (7 mm), isolate MM 2.2 from intestine (7 mm), isolate MM 2.1 from intestine (7 mm). Eight genera of the candidate probiotic bacteria is derived from Portunid crab, they are Staphylococcus, Streptococcus, bacillus, vibrio, Alcaligenes, Lactobacillus, micrococcus. Before proceeding the V. harveyi bacterial challenge test in vivo, three potential isolates consisting of MM6, MM7 and MM10 as the probiotic bacteria are pathogenicity-tested against V. harveyi. The survival rate of Portunid crab on pathogenicity test using MM6, MM7 and MM10 generates 91.11-100%, while the control generates 100% survival rate. Variance analysis result through post-hoc Tukey's Honest Significant Difference (HSD) test at 95% confidence interval indicates that isolate MM7 and MM10 are significantly able to increase hatchling Portunid crab's survival rate.