Blueberries as an additive to increase the survival of Lactobacillus johnsonii N6.2 to lyophilisation

2019 ◽  
Vol 10 (4) ◽  
pp. 473-482
Author(s):  
D. Cai ◽  
N.A. Harrison ◽  
D.N. Kling ◽  
C.F. Gonzalez ◽  
G.L. Lorca
Keyword(s):  
Freeze Drying ◽  
Culture Media ◽  
Whey Proteins ◽  
Skim Milk ◽  
Bacterial Strains ◽  
Lactobacillus Johnsonii ◽  
Growth And Survival ◽  
Attractive Option ◽  
Potential Benefits ◽  
Stationary Phase Survival

Effective cultivation methods, total cost, and biomass preservation are key factors that have a significant impact on the commercialisation and effectiveness of probiotics, such as Lactobacillus. Sugar polymers, milk and whey proteins have been suggested as good additives for industrial preparations. Alternative compounds, such as phytophenols, are a more attractive option, given their potential benefits to human health. The overall goal of this study was to determine if the addition of blueberry phytophenols improves the survival of Lactobacillus johnsonii N6.2 during the freeze-drying process. The addition of blueberry aqueous extract (BAE) stimulated the growth of L. johnsonii under aerobic conditions and improved the stationary phase survival of the bacteria. Furthermore, the addition of BAE to the culture media improved the endurance of L. johnsonii N6.2 to freeze-drying stress, as well as to storage at 4 °C for up to 21 weeks. Moreover, blueberry extract performed more effectively as a lyophilising additive compared to skim milk and microencapsulation with whey protein/sodium alginate. In sum, this study demonstrates that BAE is an effective additive to increase the growth and survival of L. johnsonii N6.2 when added to the culture medium and/or used as a lyophilising preservative. Moreover, BAE or other polyphenols sources might likely enhance growth and increase survival of more probiotic lactic acid bacterial strains.

CPG-chromatography studies on the stability of casein micelles

1979 ◽  
Vol 46 (2) ◽  
pp. 313-316 ◽  
Author(s):  
Märtha Larsson-Raźnikiewicz ◽  
Elisabeth Almlöf ◽  
Bo Ekstrand
Keyword(s):  
Freeze Drying ◽  
Whey Proteins ◽  
Skim Milk ◽  
Casein Micelles ◽  
Controlled Pore Glass ◽  
Milk Serum ◽  
Colloidal Calcium Phosphate ◽  
Pore Glass ◽  
The Stability ◽  
Β Lactoglobulin

SUMMARYCasein micelles fractionated on controlled pore glass (CPG-10/3000) were shown to be stable by recycling experiments. Only minor effects on the size distribution of the casein micelles were found after heating skim-milk to 100 °C for 10 min, or freeze-drying skim-milk at – 70 °C followed by resuspension in the synthetic milk serum of Jenness & Koops (1962). The heating caused some whey proteins (β-lactoglobulin) to enter the micelle fractions while the freeze-drying caused some of the largest micelles to disrupt. In colloidal calcium phosphate-free skim-milk prepared according to Pyne & McGann (1960) all the micelles appeared to dissociate into monomeric caseins.

scholarly journals Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2339
Author(s):  
So-Yul Yun ◽  
Jee-Young Imm
Keyword(s):  
Particle Size ◽  
High Temperature ◽  
Storage Temperature ◽  
Whey Proteins ◽  
Skim Milk ◽  
Storage Period ◽  
Sediment Analysis ◽  
Sediment Formation ◽  
And Storage ◽  
Ultra High Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.

In vitro evaluation of the effect of nicotine, cotinine, and caffeine on oral microorganisms

2008 ◽  
Vol 54 (6) ◽  
pp. 501-508 ◽  
Author(s):  
Karina Cogo ◽  
Michelle Franz Montan ◽  
Cristiane de Cássia Bergamaschi ◽  
Eduardo D. Andrade ◽  
Pedro Luiz Rosalen ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Culture Media ◽  
Bacterial Species ◽  
In Vitro Study ◽  
Bacterial Strains ◽  
Planktonic Cells ◽  
Susceptibility Tests

The aim of this in vitro study was to evaluate the effects of nicotine, cotinine, and caffeine on the viability of some oral bacterial species. It also evaluated the ability of these bacteria to metabolize those substances. Single-species biofilms of Streptococcus gordonii , Porphyromonas gingivalis , or Fusobacterium nucleatum and dual-species biofilms of S. gordonii – F. nucleatum and F. nucleatum – P. gingivalis were grown on hydroxyapatite discs. Seven species were studied as planktonic cells, including Streptococcus oralis , Streptococcus mitis , Propionibacterium acnes , Actinomyces naeslundii , and the species mentioned above. The viability of planktonic cells and biofilms was analyzed by susceptibility tests and time-kill assays, respectively, against different concentrations of nicotine, cotinine, and caffeine. High-performance liquid chromatography was performed to quantify nicotine, cotinine, and caffeine concentrations in the culture media after the assays. Susceptibility tests and viability assays showed that nicotine, cotinine, and caffeine cannot reduce or stimulate bacterial growth. High-performance liquid chromatography results showed that nicotine, cotinine, and caffeine concentrations were not altered after bacteria exposure. These findings indicate that nicotine, cotinine, and caffeine, in the concentrations used, cannot affect significantly the growth of these oral bacterial strains. Moreover, these species do not seem to metabolize these substances.

Effect of Dielectric Material on Microwave Freeze Drying of Skim Milk

2005 ◽  
Vol 23 (1-2) ◽  
pp. 317-340 ◽  
Author(s):  
Wei Wang ◽  
Guohua Chen ◽  
Furong Gao
Keyword(s):  
Freeze Drying ◽  
Dielectric Material ◽  
Skim Milk

scholarly journals Evaluation of Two Supplemented Culture Media for Long-Term, Room-Temperature Preservation ofStreptococcus pneumoniaeStrains

2017 ◽  
Vol 2017 ◽  
pp. 1-9
Author(s):  
Beatriz Quintero Moreno ◽  
María Araque ◽  
Evelyn Mendoza
Keyword(s):  
Survival Time ◽  
Room Temperature ◽  
Culture Media ◽  
Skim Milk ◽  
Extended Period ◽  
Phenotypic Characteristics ◽  
Genetic Profiles ◽  
Sequence Types ◽  
Over Time

Objective. To produce two supplemented agar types in order to store pneumococci for several months at room temperature.Methods. Todd-Hewitt/Hemoglobin/Yeast/Charcoal/Agar (TH-HYC) and Todd-Hewitt/Skim-Milk/Yeast/Charcoal/Agar (TH-SYC) were used to prepare two supplemented agar types. Nineteen pneumococci isolated from patients or asymptomatic carriers displaying diverse serotypes and multilocus sequence types (MLST) were subcultured and stored onto supplemented agar types, in four different tests, at room temperature.Findings. At the end of all tests (4–6 months) all noncontaminated subcultures were viable and maintained all phenotypic characteristics. Survival-time curves revealed a slow decrease of viable CFU over time on agar types, but at the end the number of viable CFU was satisfactory (≥2+ of growth). Decreasing of CFU was significantly higher for clinical versus nasopharyngeal isolates. Subcultures contamination rates were 6.25% and 14.58% after 2 and 6 months of storage, respectively.Conclusion. TH-HYC and TH-SYC agar types allowed the viability of pneumococci with several serotypes, MLST, and genetic profiles, after 6 months of storage at room temperature. We consider that these agar types are a valid alternative to preserve pneumococci over an extended period, especially when methods as cryopreservation or lyophilization are not available, and are useful for transporting strains between laboratories.

Inactivation of Calcium-Dependent Lactic Acid Bacteria Phages by Phosphates

2007 ◽  
Vol 70 (6) ◽  
pp. 1518-1522 ◽  
Author(s):  
V. B. SUÁREZ ◽  
M. L. CAPRA ◽  
M. RIVERA ◽  
J. A. REINHEIMER
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sodium Tripolyphosphate ◽  
Culture Media ◽  
Divalent Cations ◽  
Skim Milk ◽  
Inhibitory Effect ◽  
Lytic Cycle ◽  
High Solubility ◽  
Calcium Dependent

The capacity of three phosphates to interrupt the lytic cycle of four specific autochthonal bacteriophages of lactic acid bacteria used as starters was assayed. The phosphates used (polyphosphates A and B and sodium tripolyphosphate–high solubility [TAS]) were selected on the basis of their capacity to sequester divalent cations, which are involved in the lytic cycle of certain bacteriophages. The assays were performed in culture media (deMan Rogosa Sharpe and Elliker broths) and reconstituted (10%, wt/vol) commercial skim milk to which phosphates had been added at concentrations of 0.1, 0.3, and 0.5% (wt/vol). Phosphate TAS was the most inhibitory one, since it was able to inhibit the lytic cycle of all bacteriophages studied, in both broths and milk. In broth, polyphosphates A and B inhibited the lytic cycle of only two bacteriophages at the maximal concentration used (0.5%), whereas in milk, they were not capable of maintaining the same inhibitory effect.

scholarly journals Pengaruh C/N Rasio Berbeda untuk Pembentukan Bioflok pada Media Pemeliharaan terhadap Pertumbuhan dan Kelangsungan Hidup Benih Ikan Betok (Anabas testudineus)

2019 ◽  
Vol 7 (1) ◽  
Author(s):  
M. Indra Wahyu Pratama ◽  
Dade Jubaedah ◽  
Mohamad Amin
Keyword(s):  
Survival Rate ◽  
Culture Media ◽  
Farming System ◽  
Anabas Testudineus ◽  
Growth And Survival ◽  
Climbing Perch ◽  
Randomized Design ◽  
Absolute Growth ◽  
Biofloc Technology ◽  
Absolute Length

Pratama et al, 2018. The Effect of Different C/N Ratio in for Biofloc of Formation Culture Media to the Growth and Survival Rate of Juvenile Climbing Perch (Anabas testudineus). JLSO 7(1): Climbing perch fish resources still have a problem due to this fish is still obtained only through capture and also the growth of climbing perch fish is slow. The solutions to increase the growth of the climbing perch fish is by applying biofloc technology for climbing perch fish culture. The purpose of this research was to know the effect of different C/N ratio on the growth of climbing perch fish (Anabas testudineus) juvenille with biofloc farming system. This research used a completely randomized design consist of four treatments and three replications. The treatments were without molase (P0), molase with C/N ratio 15 (P1), C/N 20 (P2) and C/N ratio 25 (P3). The results showed that C / N ratio 20 was the best treatment with absolute length of growth of 1.33 cm, absolute growth of weight 1.92 g, survival rate of 99.17% and feed efficiency 138.06%.

scholarly journals EFFECTS OF DIFFERENT pH SETTINGS ON GROWTH AND SURVIVAL OF COMMON CARP RAJADANU STRAIN

2018 ◽  
Vol 13 (2) ◽  
pp. 57 ◽  
Author(s):  
Vitas Atmadi Prakoso ◽  
Deni Radona
Keyword(s):  
Survival Rate ◽  
Common Carp ◽  
Culture Media ◽  
Stocking Density ◽  
Quality Parameters ◽  
Fish Length ◽  
Total Biomass ◽  
Growth And Survival ◽  
Fish Group ◽  
Ph Range

pH is one of the important water quality parameters in aquaculture. This study aimed to observe the growth performance and survival rate of common carp (Cyprinus carpio) Rajadanu strain reared in culture media with different pH levels. Fish (length: 3.60 ± 0.18 cm; weight: 1.68 ± 0.18 g) were stocked in nine aquariums (40 cm x 40 cm x 30 cm) for 10 days with a stocking density of 25 fish per aquarium. The treatments used were (A) pH 4-5, (B) pH 5-6, and (C) pH 6-7, with three replications. A commercial feed containing 28% protein was given daily and as much as 3% of the total biomass. The observed data were analyzed using variance analysis (ANOVA), followed by Duncan test. The results showed that the pH treatments did not affect the growth (length and weight) and survival rate of common carp Rajadanu strain (P>0.05). The best growth was achieved by the fish group reared in water with a pH range of 6-7 (length = 0.38 cm; weight = 0.17 g). The highest survival was attained by the fish group reared in water with a pH range of 5-6 (90.66%).

scholarly journals Isolation and characterization of fungal and bacterial proteolytic strains from chrome shavings

2020 ◽  
Author(s):  
Mariana Ferdes ◽  
Rodica Roxana Constantinescu
Keyword(s):  
Culture Media ◽  
Proteolytic Enzymes ◽  
Bacterial Strains ◽  
Fungal Strains ◽  
Isolation And Characterization ◽  
Finishing Process ◽  
The Media ◽  
Specific Culture ◽  
Yeasts And Molds ◽  
Leather Finishing

The chrome shavings waste obtained as a result of the leather finishing process accumulates in a large volume in tanneries and represent a major problem for the environment. This waste are particularly resistant to attack of microorganisms, due to the significant concentration of chromium and are thus difficult to degrade. In this study, chrome shavings were analyzed microbiologically by determining the total number of germs and the number of yeasts and molds on specific culture media. Several bacterial and fungal strains were isolated from the cultures in Petri dishes, after the growth of the colonies. These strains were characterized in terms of the production of proteolytic enzymes, by a method of screening on the media with casein, which allows the determination of proteolytic indices of microorganisms. As a result of the tests performed, five bacterial strains probably belonging to the genus Bacillus and two fungal strains from the genera Penicillium and Cladosporium were selected.

UTILIZATION OF MILK AND ANIMAL FAT BY MICROORGANISMS – POTENTIAL PRODUCERS OF LIPASES AND ESTERASES

2020 ◽  
pp. 44-45
Author(s):  
D. Ivasenko ◽  
P. Bukhtiyarova ◽  
D. Antsiferov ◽  
Y. Frank
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Liquid Culture ◽  
Culture Media ◽  
Bacterial Strains ◽  
Animal Fat ◽  
Pure Cultures

Analysis of fatty acid composition in liquid culture media after lipophilic bacterial strains cultivation was carried out. Pure cultures were earlierisolated from fat-containing wastes and cultivated on media with diverse fat sources. It was shown that microorganisms hydrolyze animal and milk fats to free fatty acids.

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