scholarly journals Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage

2014 ◽  
Vol 3 (6) ◽  
pp. 13 ◽  
Author(s):  
Souhila Boudjou ◽  
Farid Zaidi ◽  
Farah Hosseinian ◽  
B. Dave Oomah
Keyword(s):  
Faba Bean ◽  
Titratable Acidity ◽  
Hierarchical Cluster ◽  
Viable Cell ◽  
Antagonistic Effect ◽  
Starter Cultures ◽  
Probiotic Bacteria ◽  
Bacterial Survival ◽  
Cell Counts ◽  
Bean Flour

<p>Whole ground faba bean was investigated for its capability and efficiency to enhance bacterial survival and growth during kefir storage. Microbial analyses, pH and total titratable acidity (TTA) were measured in kefir samples, containing starter cultures with or without probiotic bacteria, (<em>Lactobacillus acidophilus</em><em> </em>and <em>Bifidobacterium</em><em> </em><em>lactis</em>) supplemented with whole ground faba bean during 28 days cold storage at 4 ºC. Faba bean flour supplementation (4%) stimulated bifidogenic microbial growth, increased titratable acidity linearly from day 1 to 21, and reduced pH during kefir storage. Bacterial count was strongly and positively correlated with lactic acid content and inversely associated with pH. Faba bean contributed to the additive effect on viable cell counts and pH of the probiotic co-culture (<em>Lb. acidophilus </em>and <em>B. lactis</em>), but had a distinct antagonistic effect on titratable acidity of kefir. Hierarchical cluster analysis based on the microbiological, titratable acidity and pH data differentiated kefir corresponding to the presence or absence of faba bean supplementation. Faba bean flour maintain sprobioticst ability and extends kefir shelf life.</p>

scholarly journals Viability of probiotic bacteria in bioyogurt with the addition of honey from Jataí and Africanized bees

2018 ◽  
Vol 53 (2) ◽  
pp. 206-211 ◽  
Author(s):  
Luciana Albuquerque Caldeira ◽  
Érika Endo Alves ◽  
Antonia de Maria Filha Ribeiro ◽  
Vicente Ribeiro Rocha Júnior ◽  
Alciane Batista Antunes ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Probiotic Bacteria ◽  
Favorable Effect ◽  
Powdered Milk ◽  
Cell Counts ◽  
Randomized Design ◽  
Africanized Bees

Abstract: The objective of this work was to evaluate the viability of probiotic bacteria in bioyogurt with the addition of honey from Africanized and Jataí bees, in different concentrations. To prepare the fermented milk, reconstituted powdered milk and lactic acid starter culture were used. The bioyogurt was evaluated at 0, 7, 14, 21, 28, and 35 days of storage. Analyzes of pH, titratable acidity, and selective count of the Lactobacillus acidophilus LA-5 and Bifidobacterium BB-12 microorganisms were carried out. Counting was done, respectively, on MRS agar, in aerobiosis, and MRS-LP agar, in anaerobiosis, with plates incubated at 37°C for 72 hours. Treatments were arranged in a completely randomized design in split plot, with five treatments: without honey; 5 and 10% honey from Africanized bees, and 5 and 10% honey from Jataí bees. Storage times were evaluated in the split plots. In all treatments, bioyogurt showed counts of 107 CFU g-1 lactic acid bacteria. Probiotic cultures remained viable for 35 days under refrigeration (2-4°C). The interaction between the variation factors affected the probiotic concentration in the bioyogurt. The honeys have a favorable effect on the cell counts of the evaluated microorganisms.

scholarly journals Microencapsulation of Lactococcus lactis Gh1 with Gum Arabic and Synsepalum dulcificum via Spray Drying for Potential Inclusion in Functional Yogurt

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1422 ◽  
Author(s):  
Nurul Farhana Fazilah ◽  
Nurmelissa Hanani Hamidon ◽  
Arbakariya B. Ariff ◽  
Mohd Ezuan Khayat ◽  
Helmi Wasoh ◽  
...  
Keyword(s):  
Spray Drying ◽  
Lactococcus Lactis ◽  
Gum Arabic ◽  
Streptococcus Thermophilus ◽  
Viable Cell ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Bacterial Cells ◽  
Cell Counts

There has been an explosion of probiotic incorporated based product. However, many reports indicated that most of the probiotics have failed to survive in high quantity, which has limited their effectiveness in most functional foods. Thus, to overcome this problem, microencapsulation is considered to be a promising process. In this study, Lactococcus lactis Gh1 was encapsulated via spray-drying with gum Arabic together with Synsepalum dulcificum or commonly known as miracle fruit. It was observed that after spray-drying, high viability (~109 CFU/mL) powders containing L. lactis in combination with S. dulcificum were developed, which was then formulated into yogurt. The tolerance of encapsulated bacterial cells in simulated gastric juice at pH 1.5 was tested in an in-vitro model and the result showed that after 2 h, cell viability remained high at 1.11 × 106 CFU/mL. Incubation of encapsulated cells in the presence of 0.6% (w/v) bile salts showed it was able to survive (~104 CFU/mL) after 2 h. Microencapsulated L. lactis retained a higher viability, at ~107 CFU/mL, when incorporated into yogurt compared to non-microencapsulated cells ~105 CFU/mL. The fortification of microencapsulated and non-microencapsulated L. lactis in yogurts influenced the viable cell counts of yogurt starter cultures, Lactobacillus delbrueckii subs. bulgaricus and Streptococcus thermophilus.

scholarly journals Sebze Püresi ile Üretilen Yoğurtların Tekstürel ve Duyusal Özelliklerinin Belirlenmesi

2016 ◽  
Vol 4 (7) ◽  
pp. 579
Author(s):  
Tülay Özcan ◽  
Eda Yıldız
Keyword(s):  
Dairy Products ◽  
Viscosity Index ◽  
Textural Properties ◽  
Titratable Acidity ◽  
Viable Cell ◽  
Compact Structure ◽  
Noticeable Effect ◽  
Cell Counts ◽  
Textural Attributes ◽  
Carrot Puree

In this study, five different set type yogurt with vegetable purees, namely as control (K), yogurt with pumpkin (YBK), yogurt with carrot (YHA), yogurt with green peas (YBE) and yogurt with zucchini (YYK) were produced. The viable cell counts of S. thermophilus and L. delbrueckii subsp. bulgaricus were increased as a result of the ability of dietary fiber to stimulate their growth which is present in yogurt as puree. Vegetable puree addition had a noticeable effect on pH, titratable acidity, whey separation, sensory properties as well as textural attributes such as firmness, cohesiveness, consistency and viscosity index in yogurt. The highest viscosity index, consistency and firmness were observed in yogurt with the carrot puree, while the samples with zucchini presented the less compact structure and textural properties. As a result the present work showed that all the vegetable puree used had a beneficial role to improve textural properties of set type non-fat yogurt and could be used for the development of dairy products with functional ingredients.

scholarly journals Adverse Effects of ImmobilisedPseudoalteromonason the Fish PathogenicVibrio anguillarum:AnIn VitroStudy

2016 ◽  
Vol 2016 ◽  
pp. 1-11 ◽  
Author(s):  
Wiebke Wesseling ◽  
Michael Lohmeyer ◽  
Sabine Wittka ◽  
Julia Bartels ◽  
Stephen Kroll ◽  
...  
Keyword(s):  
Adverse Effects ◽  
Vibrio Anguillarum ◽  
Viable Cell ◽  
Alginate Beads ◽  
Probiotic Bacterium ◽  
Probiotic Bacteria ◽  
Fish Pathogen ◽  
Ceramic Tiles ◽  
Marine Aquaculture ◽  
Cell Counts

As a prerequisite for use in marine aquaculture, two immobilisation systems were developed by employing the probiotic bacteriumPseudoalteromonassp. strain MLms_gA3. Their impact on the survivability of the fish pathogenVibrio anguillarumwas explored. Probiotic bacteria either grown as a biofilm on ceramic tiles or embedded in alginate beads were added to sterile artificial seawater that contained the fish pathogen. While immobilisation on ceramics followed a recently developed protocol, a medium allowing for alginate microencapsulation was newly developed. Anti-Vibrioactivities were obtained with both immobilisation systems. The viable cell counts ofV. anguillarumconstantly decreased within the first two weeks of the treatments evidencing the potential of the immobilisation systems for providing probiotic-based protection against this pathogen.

scholarly journals The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer “Cacık”

2019 ◽  
Vol 69 (3) ◽  
pp. 193-205
Author(s):  
Seda Altuntas ◽  
Mihriban Korukluoglu
Keyword(s):  
Bifidobacterium Longum ◽  
Starter Culture ◽  
Lactobacillus Rhamnosus ◽  
Storage Period ◽  
Viable Cell ◽  
Probiotic Bacteria ◽  
Fermentation Time ◽  
Cell Counts ◽  
Sensorial Attributes ◽  
The Impact

The selection of proper probiotic culture is essential for maintaining adequate numbers of viable cells until consumption since potential adverse interaction between selected strain and starter culture. This study examined the suitability of Cacık as a potential probiotic carrier including Lactobacillus acidophilus 74-2, Lactobacillus rhamnosus Howaru HN001TM and Bifidobacterium longum BB536 in different combinations. The presence of three probiotic strains caused higher post acidification and shorter fermentation time associated to higher counts of L. bulgaricus. Except for certain combinations containing B. longum BB536, the counts of individual probiotic bacteria were higher than 6 log g-1 for all probiotic supplemented Cacık samples. Results showed that bacterial interaction was decisive for survival over 21 days of storage. Probiotic products containing only B. longum BB536 or B. longum BB536 with L. acidophilus 74-2 did not accomplish in terms of the technological point, since the viable cell counts decerased for 2.45 log and 1.95 log per g, respecitevly, throughout the storage period. In three of totally four combinations included L. rhamnosus Howaru HN001TM alone or combined with other probiotic bacteria, the viable cell counts of L. rhamnosus Howaru HN001TM remained at the inoculated level, while the counts significantly increased in co-culture with L. acidophilus 74-2. Considering the overall sensorial attributes and survival of probiotics, Cacık supplemented with L. rhamnosus Howaru HN001TM alone, combinations of B. longum BB536 and L. rhamnosus Howaru HN001TM or L. acidophilus 74-2 and L. rhamnosus Howaru HN001TM or by all of the three tested probiotics, were suggested as suitable for further production.

scholarly journals 1250. Novel Boronic Acid Transition State Analogs (BATSI) with in vitro inhibitory activity against class A, B and C β-lactamases

2020 ◽  
Vol 7 (Supplement_1) ◽  
pp. S643-S643
Author(s):  
Maria F Mojica ◽  
Christopher Bethel ◽  
Emilia Caselli ◽  
Magdalena A Taracila ◽  
Fabio Prati ◽  
...  
Keyword(s):  
Active Site ◽  
Inhibitory Activity ◽  
Covalent Bond ◽  
Thiol Group ◽  
Viable Cell ◽  
Free Thiol ◽  
Transition State Analogs ◽  
Cell Counts ◽  
Free Thiol Group

Abstract Background Catalytic mechanisms of serine β-lactamases (SBL; classes A, C and D) and metallo-β-lactamases (MBLs) have directed divergent strategies towards inhibitor design. SBL inhibitors act as high affinity substrates that -as in BATSIs- form a reversible, dative covalent bond with the conserved active site Ser. MBL inhibitors bind the active-site Zn2+ ions and displace the nucleophilic OH-. Herein, we explore the efficacy of a series of BATSI compounds with a free-thiol group at inhibiting both SBL and MBL. Methods Exploratory compounds were synthesized using stereoselective homologation of (+) pinandiol boronates to introduce the amino group on the boron-bearing carbon atom, which was subsequently acylated with mercaptopropanoic acid. Representative SBL (KPC-2, ADC-7, PDC-3 and OXA-23) and MBL (IMP-1, NDM-1 and VIM-2) were purified and used for the kinetic characterization of the BATSIs. In vitro activity was evaluated by a modified time-kill curve assay, using SBL and MBL-producing strains. Results Kinetic assays revealed that IC50 values ranged from 1.3 µM to &gt;100 µM for this series. The best compound, s08033, demonstrated inhibitory activity against KPC-2, VIM-2, ADC-7 and PDC-3, with IC50 in the low μM range. Reduction of at least 1.5 log10-fold of viable cell counts upon exposure to sub-lethal concentrations of antibiotics (AB) + s08033, compared to the cells exposed to AB alone, demonstrated the microbiological activity of this novel compound against SBL- and MBL-producing E. coli (Table 1). Table 1 Conclusion Addition of a free-thiol group to the BATSI scaffold increases the range of these compounds resulting in a broad-spectrum inhibitor toward clinically important carbapenemases and cephalosporinases. Disclosures Robert A. Bonomo, MD, Entasis, Merck, Venatorx (Research Grant or Support)

scholarly journals The effects of crosslinking agents on faba bean flour–chitosan‐curcumin films and their characterization

2021 ◽  
Author(s):  
Eda Yildiz ◽  
Esmanur Ilhan ◽  
Leyla Nesrin Kahyaoglu ◽  
Gulum Sumnu ◽  
Mecit Halil Oztop
Keyword(s):  
Faba Bean ◽  
Bean Flour ◽  
Crosslinking Agents

scholarly journals Survival Strategy of Erwinia amylovora against Copper: Induction of the Viable-but-Nonculturable State

2006 ◽  
Vol 72 (5) ◽  
pp. 3482-3488 ◽  
Author(s):  
M�nica Ordax ◽  
Ester Marco-Noales ◽  
Mar�a M. L�pez ◽  
Elena G. Biosca
Keyword(s):  
Pathogenic Bacteria ◽  
Erwinia Amylovora ◽  
Control Plant ◽  
Viable Cell ◽  
Epifluorescence Microscopy ◽  
Survival Strategy ◽  
Vbnc State ◽  
Tetrazolium Chloride ◽  
Viable But Nonculturable ◽  
Cell Counts

ABSTRACT Copper compounds, widely used to control plant-pathogenic bacteria, have traditionally been employed against fire blight, caused by Erwinia amylovora. However, recent studies have shown that some phytopathogenic bacteria enter into the viable-but-nonculturable (VBNC) state in the presence of copper. To determine whether copper kills E. amylovora or induces the VBNC state, a mineral medium without copper or supplemented with 0.005, 0.01, or 0.05 mM Cu2+ was inoculated with 107 CFU/ml of this bacterium and monitored over 9 months. Total and viable cell counts were determined by epifluorescence microscopy using the LIVE/DEAD kit and by flow cytometry with 5-cyano-2,3-ditolyl tetrazolium chloride and SYTO 13. Culturable cells were counted on King's B nonselective solid medium. Changes in the bacterial morphology in the presence of copper were observed by scanning electron microscopy. E. amylovora entered into the VBNC state at all three copper concentrations assayed, much faster when the copper concentration increased. The addition of different agents which complex copper allowed the resuscitation (restoration of culturability) of copper-induced VBNC cells. Finally, copper-induced VBNC cells were virulent only for the first 5 days, while resuscitated cells always regained their pathogenicity on immature fruits over 9 months. These results have shown, for the first time, the induction of the VBNC state in E. amylovora as a survival strategy against copper.

scholarly journals The dynamic balance of import and export of zinc in Escherichia coli suggests a heterogeneous population response to stress

2015 ◽  
Vol 12 (106) ◽  
pp. 20150069 ◽  
Author(s):  
Hiroki Takahashi ◽  
Taku Oshima ◽  
Jon L. Hobman ◽  
Neil Doherty ◽  
Selina R. Clayton ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Zinc Concentration ◽  
Systems Approach ◽  
Model Simulation ◽  
Dynamic Balance ◽  
Model Fitting ◽  
Viable Cell ◽  
Population Heterogeneity ◽  
Cell Counts ◽  
Import And Export

Zinc is essential for life, but toxic in excess. Thus all cells must control their internal zinc concentration. We used a systems approach, alternating rounds of experiments and models, to further elucidate the zinc control systems in Escherichia coli . We measured the response to zinc of the main specific zinc import and export systems in the wild-type, and a series of deletion mutant strains. We interpreted these data with a detailed mathematical model and Bayesian model fitting routines. There are three key findings: first, that alternate, non-inducible importers and exporters are important. Second, that an internal zinc reservoir is essential for maintaining the internal zinc concentration. Third, our data fitting led us to propose that the cells mount a heterogeneous response to zinc: some respond effectively, while others die or stop growing. In a further round of experiments, we demonstrated lower viable cell counts in the mutant strain tested exposed to excess zinc, consistent with this hypothesis. A stochastic model simulation demonstrated considerable fluctuations in the cellular levels of the ZntA exporter protein, reinforcing this proposal. We hypothesize that maintaining population heterogeneity could be a bet-hedging response allowing a population of cells to survive in varied and fluctuating environments.

In Vitro Anti-Biofilm Activity of Hydrogen-Peroxide Generating Electrochemical Bandage Against Yeast Biofilms

2021 ◽  
Author(s):  
Yash S. Raval ◽  
Abdelrhman Mohamed ◽  
Jayawant N. Mandrekar ◽  
Cody Fisher ◽  
Kerryl E. Greenwood-Quaintance ◽  
...  
Keyword(s):  
Membrane Damage ◽  
Microscopic Analysis ◽  
Viable Cell ◽  
Wound Infections ◽  
Unique Challenge ◽  
Cell Membrane Damage ◽  
Cell Counts ◽  
Extensive Cell ◽  
Fluorescence Microscopic Analysis

Wound infections are caused by bacteria and/or fungi. The presence of fungal biofilms in wound beds presents a unique challenge, as fungal biofilms may be difficult to eradicate. The goal of this work was to assess the in vitro anti-biofilm activity of a H 2 O 2 -producing electrochemical bandage (e-bandage) against 15 yeast isolates representing commonly-encountered species. Time-dependent decreases in viable biofilm CFU counts of all isolates tested were observed, resulting in no visible colonies with 48 hours of exposure by plate culture. Fluorescence microscopic analysis showed extensive cell membrane damage of biofilm cells after e-bandage treatment. Reductions in intracellular ATP levels of yeast biofilm cells were recorded post e-bandage treatment. Our results suggest that exposure to H 2 O 2 -producing e-bandages reduce in vitro viable cell counts of yeast biofilms, making this a potential new topical treatment approach for fungal wound infections.

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