Evaluation of temperature effect on growth rate of Lactobacillus rhamnosus GG in milk using secondary models

2013 ◽  
Vol 67 (7) ◽  
Author(s):  
Ľubomír Valík ◽  
Alžbeta Medveďová ◽  
Michal Čižniar ◽  
Denisa Liptáková
Keyword(s):  
Growth Rate ◽  
Growth Parameters ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Bacterium ◽  
Extended Model ◽  
Temperature Model ◽  
Lactobacillus Rhamnosus Gg ◽  
Model Application ◽  
Cardinal Temperature ◽  
Cardinal Temperatures

AbstractThe application of secondary temperature models on growth rates of Lactobacillus rhamnosus GG, the much studied probiotic bacterium, is investigated. Growth parameters resulting from a primary fitting were modelled against temperature using the following models: Hinshelwood model (H), Ratkowsky extended model (RTK2), Zwietering model (ZWT), and cardinal temperature model with inflection (CTMI). As experienced by other authors, the RTK2, ZWT, and CTMI models provided the best statistical indices related to fitting the experimental data. Moreover, with the biological background, the following cardinal temperatures of L. rhamnosus GG resulted from the study by the model application: t min = 2.7°C, t opt = 44.4°C, t max = 52.0°C. The growth rate of the strain under study at optimal temperature was 0.88 log10(CFU mL−1 h−1).

In Vivo, In Vitro and Transplacental Immune Effects of a Probiotic Bacterium Lactobacillus rhamnosus GG in Humans

2009 ◽  
Vol 123 (2) ◽  
pp. S200-S200
Author(s):  
R.J. Boyle ◽  
L. Mah ◽  
S. Kivivuori ◽  
A. Chen ◽  
S.J. Lahtinen ◽  
...  
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Probiotic Bacterium ◽  
Lactobacillus Rhamnosus Gg

scholarly journals The effect of temperature and water activity on the growth of Staphylococcus aureus

2010 ◽  
Vol 27 (Special Issue 2) ◽  
pp. 28-35 ◽  
Author(s):  
A. Medveďová ◽  
Ľ. Valík ◽  
A. Studeničová
Keyword(s):  
Staphylococcus Aureus ◽  
Growth Rate ◽  
Sodium Chloride ◽  
Water Activity ◽  
Specific Growth ◽  
Incubation Temperature ◽  
Growth Parameters ◽  
Effect Of Temperature ◽  
Extended Model ◽  
Growth Responses

The growth responses of Staphylococcus aureus 2064 as affected by water activity and incubation temperature were studied in two different laboratory media. Growth parameters at temperatures from 7 to 51&deg;C and a<sub>w</sub> in the range from 1.0 to 0.86 were fitted using Ratkowsky models. The effect of temperature within its whole range on the specific growth rate was modelled by the extended model under the following equation: &radic;&micro; = 0.0456 (T &ndash; T<sub>min</sub>) [1 &ndash; e<sup>0.447(T &ndash; T<sub>max</sub>)</sup>]. The water activity values of tested media were adjusted by sodium chloride in the range from a<sub>w</sub> = 1.0 to 0.86 and experiments were conducted at 15 and 18&deg;C. The growth responses of S. aureus on water activity at 15&deg;C and 18&deg;C in PCA broth and BHI broth was described by simplified Ratkowsky model in the form: &radic;&micro; = b &times; a<sub>w</sub>. Validation of the found relationships confirmed sound fitting of the data and thus the referred results of the isolate originated from ewes&rsquo; cheese can be used in the growth prediction of S. aureus, reliably.

scholarly journals Mucosal Adhesion Properties of the Probiotic Lactobacillus rhamnosus GG SpaCBA and SpaFED Pilin Subunits

2010 ◽  
Vol 76 (7) ◽  
pp. 2049-2057 ◽  
Author(s):  
Ingemar von Ossowski ◽  
Justus Reunanen ◽  
Reetta Satokari ◽  
Satu Vesterlund ◽  
Matti Kankainen ◽  
...  
Keyword(s):  
Recombinant Proteins ◽  
Binding Capacity ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Gene Clusters ◽  
Probiotic Bacterium ◽  
Lactobacillus Rhamnosus Gg ◽  
Adhesion Properties ◽  
Intestinal Mucus ◽  
Pilin Subunit

ABSTRACT Lactobacillus rhamnosus GG is a well-established Gram-positive probiotic strain, whose health-benefiting properties are dependent in part on prolonged residence in the gastrointestinal tract and are likely dictated by adherence to the intestinal mucosa. Previously, we identified two pilus gene clusters (spaCBA and spaFED) in the genome of this probiotic bacterium, each of which contained the predicted genes for three pilin subunits and a single sortase. We also confirmed the presence of SpaCBA pili on the cell surface and attributed an intestinal mucus-binding capacity to one of the pilin subunits (SpaC). Here, we report cloning of the remaining pilin genes (spaA, spaB, spaD, spaE, and spaF) in Escherichia coli, production and purification of the recombinant proteins, and assessment of the adherence of these proteins to human intestinal mucus. Our findings indicate that the SpaB and SpaF pilin subunits also exhibit substantial binding to mucus, which can be inhibited competitively in a dose-related manner. Moreover, the binding between the SpaB pilin subunit and the mucosal substrate appears to operate through electrostatic contacts and is not related to a recognized mucus-binding domain. We conclude from these results that it is conceivable that two pilin subunits (SpaB and SpaC) in the SpaCBA pilus fiber play a role in binding to intestinal mucus, but for the uncharacterized and putative SpaFED pilus fiber only a single pilin subunit (SpaF) is potentially responsible for adhesion to mucus.

scholarly journals Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods 

2014 ◽  
Vol 32 (No. 4) ◽  
pp. 391-397 ◽  
Author(s):  
M. Kocková ◽  
Ľ. Valík
Keyword(s):  
Growth Rate ◽  
Fermentation Process ◽  
Ph Value ◽  
Lactobacillus Rhamnosus ◽  
Storage Period ◽  
Stored Products ◽  
Predictive Microbiology ◽  
Lactobacillus Rhamnosus Gg ◽  
Soya Product ◽  
Growth Ph

The suitability of the selected cereals, pseudocereals, and legumes for new probiotic foods development was tested. Probiotic products were produced by inoculating buckwheat, dark buckwheat, barley, oat, soya, and chickpea in combination with oat with Lactobacillus rhamnosus GG and subsequent moulding to eliminate water from the cooked grains. The cell growth, pH and organic acid profiles were monitored during fermentation process at 37&deg;C for 10 h followed by the storage period at 5&deg;C for 21 days. The growth and metabolic parameters were calculated using principles of the predictive microbiology. Lb. rhamnosus GG was able to grow in all substrates during fermentation and reached the cell density of 6.68&ndash;7.58 log CFU/g, the highest growth rate having been calculated in the oat product (0.341 log CFU/g/h). After the fermentation, the lowest pH value was observed in the barley product (4.52), while after the storage in the oat-soya product (4.32). The greatest amount of lactic acid after the storage period was measured in the oat-soya product (1977.8 mg/kg). Sensory characteristics of the fermented and stored products were also monitored.

Identification of surface-associated proteins in the probiotic bacterium Lactobacillus rhamnosus GG

2009 ◽  
Vol 19 (2) ◽  
pp. 85-88 ◽  
Author(s):  
Borja Sánchez ◽  
Philippe Bressollier ◽  
Sthéphane Chaignepain ◽  
Jean-Marie Schmitter ◽  
María C. Urdaci
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Probiotic Bacterium ◽  
Lactobacillus Rhamnosus Gg ◽  
Associated Proteins

scholarly journals The Effect of Salt and Temperature on the Growth of Fresco Culture

Fermentation ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 2 ◽  
Author(s):  
Alžbeta Medveďová ◽  
Petra Šipošová ◽  
Tatiana Mančušková ◽  
Ľubomír Valík
Keyword(s):  
Incubation Temperature ◽  
Growth Parameters ◽  
Bacterial Species ◽  
Growth Dynamics ◽  
Optimal Temperature ◽  
Considerable Impact ◽  
Culture Growth ◽  
Cardinal Temperature ◽  
Cardinal Temperatures ◽  
Fermented Dairy

The effect of environmental factors, including temperature and water activity, has a considerable impact on the growth dynamics of each microbial species, and it is complicated in the case of mixed cultures. Therefore, the aim of this study was to describe and analyze the growth dynamics of Fresco culture (consisting of 3 different bacterial species) using predictive microbiology tools. The growth parameters from primary fitting were modelled against temperature using two different secondary models. The intensity of Fresco culture growth in milk was significantly affected by incubation temperature described by Gibson’s model, from which the optimal temperature for growth of 38.6 °C in milk was calculated. This cardinal temperature was verified with the Topt = 38.3 °C calculated by the CTMI model (cardinal temperature model with inflection), providing other cardinal temperatures, i.e., minimal Tmin = 4.0 °C and maximal Tmax = 49.6 °C for Fresco culture growth. The specific growth rate of the culture under optimal temperature was 1.56 h−1. The addition of 1% w/v salt stimulated the culture growth dynamics under temperatures down to 33 °C but not the rate of milk acidification. The prediction data were validated and can be used in dairy practice during manufacture of fermented dairy products.

scholarly journals Effect of Lactobacillus rhamnosus GG on Energy Metabolism, Leptin Resistance, and Gut Microbiota in Mice with Diet-Induced Obesity

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2557
Author(s):  
Yu-Chieh Cheng ◽  
Je-Ruei Liu
Keyword(s):  
Gut Microbiota ◽  
Lactobacillus Rhamnosus ◽  
Fecal Microbiota ◽  
Probiotic Bacterium ◽  
Normal Diet ◽  
Leptin Resistance ◽  
High Dose ◽  
Villus Height ◽  
Lactobacillus Rhamnosus Gg ◽  
Crypt Depth

Obesity is closely associated with various metabolic disorders, including leptin resistance, which is characterized by high circulating leptin levels. Probiotics can decrease circulating leptin levels by alteration of the gut microbiota. Thus, they may have anti-obesogenic effects. In this study, the effects of administration of a probiotic bacterium, Lactobacillus rhamnosus GG (LGG), on gut microbiota and modulation of leptin resistance were evaluated in mice. Male Balb/C mice aged 7 weeks were fed either a normal diet (ND), high-fat diet (HFD), HFD supplemented with low-dose LGG (108 CFU/mouse/day), or HFD supplemented with high-dose LGG (1010 CFU/mouse/day) for 10 weeks. Significantly increased body weight, epididymal fat weight, and decreased leptin responsiveness to exogenous leptin treatment and ratio of villus height to crypt depth were observed in the HFD-fed mice compared to the ND-fed mice. Moreover, a remarkable increase in the proportion of Proteobacteria and ratio of Firmicutes/Bacteroidetes in the fecal microbiota were also observed in the HFD-fed mice. Supplementation of HFD with high-dose LGG restored exogenous leptin responsiveness, increased the ratio of villus height to crypt depth, and decreased the proportion of Proteobacteria in fecal microbiota. These findings suggest that LGG supplementation might alleviate leptin resistance caused by an HFD through the improvement of the digestive health of the host.

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