Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures

2006 ◽  
Vol 73 (4) ◽  
pp. 385-393 ◽  
Author(s):  
Ditte M Folkenberg ◽  
Petr Dejmek ◽  
Anne Skriver ◽  
Richard Ipsen
Keyword(s):  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Protein Network ◽  
Medium Size ◽  
Positive Interactions ◽  
Capsular Polysaccharides ◽  
Microstructural Properties ◽  
Microstructural Characteristics ◽  
Texture Properties ◽  
Per Se

Mixed cultures of different EPS-producing Streptococcus thermophilus strains in combination with a Lactobacillus delbrueckii subsp. bulgaricus strain with negligible EPS-production were used for yoghurt production. The yoghurt texture was characterised with respect to sensory, rheological and microstructural properties and the EPS-concentrations were determined. The cultures resulted in yoghurts with highly different texture properties, and positive interactions between certain Streptococcus thermophilus strains were observed. The underlying properties of yoghurt texture are multidimensional, but a number of microstructural characteristics were apparent in the yoghurts with the highest mouth thickness, creaminess and viscosity. A strong protein network, not too dense and with medium size pores containing EPS, seems associated with these properties. The presence of capsular polysaccharides (CPS) also appeared to be beneficial as did a combination of EPS types, which were distributed differently in the protein network (in serum pores, respectively in association with protein). Obviously, a certain concentration of EPS must be present to provide for these effects on yoghurt texture, but other factors than concentration per se seem more important.

scholarly journals Effectiveness of oral probiotics supplementation in the treatment of adult small chalazion

2022 ◽  
Vol 15 (1) ◽  
pp. 40-44
Author(s):  
Mariaelena Filippelli ◽  
◽  
Angela Amoruso ◽  
Ilaria Paiano ◽  
Marco Pane ◽  
...  
Keyword(s):  
Conservative Treatment ◽  
Medical Treatment ◽  
Complete Resolution ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Medium Size ◽  
Significant Difference ◽  
Beneficial Impact ◽  
Intralesional Steroid ◽  
Intralesional Steroid Injection

AIM: To define the possible beneficial impact of probiotics oral supplementation on patients affected by chalazion. METHODS: Prospective comparative pilot study on 20 adults suffering from chalazion randomly divided into two groups. The first group (n=10) received conservative treatment with lid hygiene, warm compression, and dexamethasone/tobramycin ointment for at least 20d. The second group (n=10), in addition to the conservative treatment, received a mixture of probiotic microorganisms of Streptococcus thermophilus ST10 (DSM 25246), Lactococcus lactis LLC02 (DSM 29536) and Lactobacillus delbrueckii (DSM 16606) once a day up to 3mo. Chalazia were classified according to their size into three groups: small (<2 mm), medium (≥2 to <4 mm), or large (≥4 mm). When conservative treatment with and without probiotics supplementation failed to resolve the lesion, invasive methods were used, intralesional steroid injection in medium size chalazion and surgical incision and curettage for the largest ones. RESULTS: Medical treatment with or without probiotics supplementation was effective only on the small size chalazia. There was a significant difference in the time taken for complete resolution of small size chalazia between the two groups in favor of the patients receiving probiotics (38.50±9.04d vs 21.00±7.00d, P=0.039). Medium and large size chalazia did not respond to medical treatment with or without probiotics supplementation over the follow-up period (3mo). The treatment did not induce any complications in both groups and no recurrence of chalaziosis was recorded in both groups. CONCLUSION: The considerable difference in time taken for complete resolution of small chalazia between the two groups in favor of the experimental one confirms the presence of a gut-eye axis.

Evaluating Micro-Structure, Hydration and Thermal Expansions of Cement Containing Nano-Silica

GIS Business ◽  
2020 ◽  
Vol 15 (1) ◽  
pp. 158-165 ◽  
Author(s):  
Dr. Sarvesh PS Rajput
Keyword(s):  
Portland Cement ◽  
Mechanical Characteristics ◽  
Microstructural Properties ◽  
Nano Silica ◽  
Micro Structure ◽  
Microstructural Characteristics ◽  
Mechanical And Microstructural Properties

This study reported that the addition of nano-silica enhances the mechanical characteristics of concrete as its compressive, flexural and tensile split strengths are increased. As a comparison mixture to equate it along with nano-modified concrete, ordinary samples of Portland cement (OPC) have been utilized. Herein, upto 6.0 percent of OPC has been substituted by nanosilica. In fact, the introduction of nanosilica improves mechanical and microstructural characteristics of concrete by significantly (28 to 35%). The finding therefore, indicated that partly replacing OPC with up to 5 percent nanosilica increases the mechanical and microstructural properties cured up to ninety days as opposed to the standard OPC mix.

scholarly journals CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS

2018 ◽  
pp. 677-686 ◽  
Author(s):  
Ertan Ermiş ◽  
Rabia Güneş ◽  
İnci Zent ◽  
Muhammed Yusuf Çağlar ◽  
Mustafa Tahsin Yılmaz
Keyword(s):  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Lactobacillus Delbrueckii Subsp

scholarly journals Стан мнестичних процесів і рівень білків клітинної адгезії (NCAM) у гіпокампі щурів за умов введення S-аденозил-L-метіоніну та пре/пробіотиків на тлі медикаментозно-індукованого ураження печінки

2019 ◽  
Vol 13 (3) ◽  
pp. 166-174
Author(s):  
В.І. Жилюк ◽  
Г.О. Ушакова ◽  
Ю.В. Харченко ◽  
Д. В. Муравйова
Keyword(s):  
Lactobacillus Acidophilus ◽  
Lactobacillus Rhamnosus ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Lactobacillus Delbrueckii Subsp

Мета дослідження – вивчення впливу S-аденозил-L-метіоніну, пре/пробіотиків та їхнього сумісного застосування на мнестичні процеси та рівень білків клітинної адгезії (NCAM) у гіпокампі щурів за умов тривалого введення рифампіцину та ізоніазиду. Дослідження проводили на 68 білих щурах-самцях лінії Wistar масою 180–220 г. Експериментальну модель токсичного медикаментозно-індукованого ураження печінки (МІУП) відтворювали шляхом повторних внутрішньошлункових (в/ш) введень ізоніазиду та рифампіцину у дозах 50 мг/кг і 86 мг/кг маси тіла відповідно протягом 28 діб. Тварин було розподілено на п’ять груп (n = 8 у кожній). І – інтактна, ІІ – контроль (МІУП). Щурам ІІІ групи протягом останніх 14 діб експерименту за 1 год до введення туберкулостатиків внутрішньом’язово вводили S-аденозил-L-метіонін у дозі 35 мг/кг. Щури IV групи в/ш отримували комбіновану терапію, що поєднувала пребіотик Лактулозу в дозі 2680 мг/кг і пробіотик, що містить 4 млрд активних клітин (КУО): Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus у дозі 1 КУО/кг. Тваринам V групи проводили потрійну комбіновану фармакотерапію з усіма препаратами, які застосовували в ІІІ і ІV групах у відповідних дозах. Ноотропну активність оцінювали в тесті умовної реакції пасивного уникнення (УРПУ) за умов введення скополаміну. Для оцінки впливу скополаміну на процеси навчання використані значення показників груп тварин (інтактні, n = 10; МІУП, n = 18), які попередньо не отримували цей препарат. Кількісний уміст NCAM визначали за допомогою інгібіторного методу імуноферментного аналізу з використанням моноспецифічних антитіл щодо NCAM (Аbcam, Англія) і відповідного очищеного білка як стандарту (Аbnovo, США) у цитозольній фракції гомогенату гіпокампа. Отриманий цифровий матеріал обробляли методом варіаційної статистики за допомогою програми статистичного аналізу StatPlus, AnalystSoft Inc. Версія 6 (http://www.analystsoft.com/ru/). Результати експериментів свідчать про те, що курсове введення S-аденозил-L-метіоніну покращувало процеси навчання за умов введення скополаміну, що проявлялося суттєвим збільшенням латентного періоду в 3,14 разу (Р = 0,027) порівняно з групою тварин з МІУП, а число тварин з набутою навичкою складало 62,5 % (Р = 0,007). При цьому за умов введення цього препарату спостерігалося зростання на 38,7 % (Р = 0,004) рівнів цитоплазматичної форми NCAM у гіпокампі, яке ймовірно мало компенсаторний характер. Характерно, що корекція стану мікробіоти кишечника також може чинити позитивний вплив на мнестичні функції за умов тривалого введення туберкулостатиків, однак за своїм ноотропним потенціалом комбінація Лактулоза/Йогурт поступалася S-аденозил-Lметіоніну, хоча рівні NCAM у гіпокампі зростали на 39,6 % (Р = 0,004) порівняно з групою тварин з МІУП. Слід зазначити, що сумісне застосування пребіотика та пробіотика з S-аденозил-L-метіоніном не супроводжувалося підвищенням ноотропної активності. Отримані дані експериментально обґрунтовують застосування насамперед S-аденозил-Lметіоніну, а також пре/пробіотиків як перспективних засобів корекції когнітивних порушень за медикаментозних гепатитів. Необхідні подальші дослідження щодо можливості комбінованого використання зазначених засобів за умов вказаної патології.

scholarly journals The influence of investigated factors on viscosity of stirred yogurt

2002 ◽  
Vol 47 (2) ◽  
pp. 219-231 ◽  
Author(s):  
Jelena Denin-Djurdjevic ◽  
Ognjen Macej ◽  
Snezana Jovanovic
Keyword(s):  
Milk Sample ◽  
Skim Milk ◽  
Streptococcus Thermophilus ◽  
Matter Content ◽  
Lactobacillus Delbrueckii ◽  
Dry Matter Content ◽  
90 C 10 ◽  
Milk Samples ◽  
Heat Treated ◽  
Control Milk

Skim milk was reconstituted to obtain milk with 8.44% DM, which was standardized with demineralized whey powder (DWP) to obtain milk sample A (9.71% DM) and milk sample B (10.75% DM). Milk samples were heat treated at 85?C/20 min and 90?C/10 min, respectively. Untreated milk was used as control. Milk samples were inoculated with 2.5% of commercial yogurt culture (containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the ratio 1:1) at 43?C. Samples were incubated until pH 4.6 was reached. Samples were immediately cooled to 4?C and held at that temperature until analyses. Samples of acid casein gels were stirred after 1, 7 and 14 days of storage. Measurements of viscosity were done with Brookfield DV-E Viscometer. Spindle No 3 at 30 rpm was used for all samples. Duration of fermentation decreased when DWP was used for standardization of milk dry matter content. Yogurt samples produced from milk heat treated at 85?C/20 min, obtained by stirring of gel 1 day after production had a higher viscosity than sample produced from milk heat treated at 90?C/10 min. On the other hand, samples produced from milk heat treated at 90?C/10 min had a greater viscosity after 7 and 14 days of storage, which indicates a greater hydrophilic properties and a more pronounced swelling of casein micelles.

Enumeration of starter cultures in fermented milks

1996 ◽  
Vol 63 (1) ◽  
pp. 151-158 ◽  
Author(s):  
Hamid B. Ghoddusi ◽  
Richard K. Robinson
Keyword(s):  
Quality Control ◽  
Prussian Blue ◽  
Yeast Extract ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Proteose Peptone ◽  
Different Strains ◽  
Differential Counts

SummarySome media available for the isolation and enumeration of starter cultures employed for the manufacture of cheese, yogurt and bio-yogurt were examined. Reddy's medium or a modification of Elliker's medium was found to be most satisfactory forLactococcusspp., while trypticase phytone yeast (TPY) agar with a mixture of antibiotics proved suitable for the discrete enumeration ofBifidobacteriumspp. The inclusion of Prussian blue (PB) in reinforced clostridial medium or tryptone proteose peptone yeast extract (TPPY) agar gave excellent differential counts for the starter bacteria in yogurt even when the culture was imbalanced, while TPPY (PB) agar allowed the visible separation of all four of the organisms that might be found in a typical bio-yogurt, namelyLactobacillus delbrueckiisubsp.bulgaricus, Streptococcus thermophilus, a,Bifidobacteriumsp. andLb. acidophilus. It was noted that variation among different strains of any given species could change the expected reactions, so for quality control purposes the suggested media may need to be modified to cope with the specific cultures in use.

scholarly journals Effects of long-term intake of a yogurt fermented with Lactobacillus delbrueckii subsp. bulgaricus 2038 and Streptococcus thermophilus 1131 on mice

2018 ◽  
Vol 30 (7) ◽  
pp. 319-331 ◽  
Author(s):  
Yuki Usui ◽  
Yasumasa Kimura ◽  
Takeshi Satoh ◽  
Naoki Takemura ◽  
Yasuo Ouchi ◽  
...  
Keyword(s):  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Lactobacillus Delbrueckii Subsp

scholarly journals Production of Low Fat Yoghurt Enriched With Different Functional Ingredients

2012 ◽  
Vol 5 (1-2) ◽  
Author(s):  
Milka Stijepić ◽  
Dragica Đurđević-Milošević ◽  
Jovana Glušac
Keyword(s):  
Whey Protein ◽  
Chemical Properties ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Whey Protein Concentrate ◽  
Low Fat ◽  
Functional Ingredients ◽  
Manufacturing Procedure ◽  
Fermented Dairy

Due to a growing demand for functional fermented dairy foods with improved nutritional qualities, the food processing industry has prompted to cut down on ingredients such as fat, sugar and additives, thereby necessitating some important changes in sensory qualities that influence consumer acceptance of fermented dairy products. Addition of functional ingredients such as whey protein concentrate (WPC) and honey may improve overall quality of yoghurt. It is well known ability of WPC to support formation of whey protein aggregates which highly improve physical properties of yoghurt. Honey may be an ideal sweetener for yoghurt due to its sugar concentration, low pH and a variety of beneficial nutritional properties.The aim of the present study was to examine the effect of WPC (1%), as well as combination of WPC and honey (H: 2% and 4%) on the physical and chemical properties of low fat set-style yoghurt during 21 days of storage at 5°C. Yogurt was prepared from milk (1.5% fat), treated on 95ºC for 10 min and yoghurt culture VIVOLAC DriSet Yogurt 442: 10% Lactobacillus delbrueckii subsp. bulgaricus and 90% Streptococcus thermophilus (Vivolac Culture Corporation, Indiana, USA), applying standard manufacturing procedure. It was concluded that the addition of honey in combination with WPC improved quality of produced yoghurt. On the other side, as honey presents a higher nutrition value ingredient, the addition of different percent of honey in combination with WPC could present a novel formulation for functional fermented dairy food.

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