scholarly journals Obtención, caracterización y evaluación de dos preparados candidatos a probióticos desarrollados con residuos agroindustriales

2018 ◽  
pp. 6487-6499
Author(s):  
José E. Miranda-Yuquilema ◽  
Alfredo Marin-Cárdenas ◽  
Davinia Sánchez-Macías ◽  
Yaneisy García-Hernández
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactobacillus Acidophilus ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Salmonella Spp ◽  
Kluyveromyces Fragilis ◽  
E Coli

Objetivo. Obtener, caracterizar y evaluar dos biopreparados desarrollados a partir de melaza de caña de azúcar - vinaza de naranja fermentados con levaduras y/o bacterias ácido lácticas. Materiales y métodos. Se utilizó un diseño completamente aleatorizado con cinco repeticiones por tratamiento. Los tratamientos evaluados fueron: T1, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus y T2, las bacterias anteriores más Saccharomyces cerevisiae y Kluyveromyces fragilis (L-4 UCLV). En un sustrato compuesto por melaza- vinaza se inocularon los microorganismos anteriormente mencionados y estos fueron incubados a 37ºC por 24 h. Se les determinaron a los biopreparados los parámetros fisicoquímicos, microbiológico y se realizaron las pruebas in vitro para evaluar la capacidad probiótica. Resultados. Ambos biopreparados presentaron un color marrón oscuro, dulzón y con pH inferior a 4. El comportamiento bromatológicos y microbiológicos fueron mayores (p>0.05) en el T2. En ambos biopreparados la viabilidad fue superior a 92%. En pruebas in vitro, ambos biopreparados fueron resistentes a pH ácido, sales biliares, amplio espectro de actividad antimicrobiana y efecto inhibitorio a la E. coli, Salmonella spp. y S. aureus. Conclusión. Los biopreparados obtenidos a partir de melaza de caña de azúcar-vinaza de naranja fermentados con levaduras y/o bacterias ácido lácticas demostraron propiedades físicoquímicas, microbiológicas apropiadas para productos probióticos. En las pruebas in vitro, se demostró su efecto potencial como probiótico.

scholarly journals Aceitação sensorial e caracterização de frozen yogurt de leite de cabra com adição de cultura probiótica e prebiótico

2009 ◽  
Vol 39 (9) ◽  
pp. 2595-2600 ◽  
Author(s):  
Larissa de Lima Alves ◽  
Neila Silvia Pereira dos Santos Richards ◽  
Larissa Vargas Becker ◽  
Diego Fontana de Andrade ◽  
Liana Inês Guidolin Milani ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Bifidobacterium Animalis ◽  
Frozen Yogurt

O leite de cabra é recomendado para pessoas intolerantes ao leite de vaca e/ou portadoras de desordens gastrintestinais. frozen yogurt elaborado a partir de iogurte de leite de cabra foi acrescido de 1% de prebiótico (inulina), 0,25% de cultura starter (Streptococcus thermophilus e Lactobacillus bulgaricus) e 0,25% de cultura probiótica (Bifidobacterium animalis e Lactobacillus acidophilus) para verificar seu potencial probiótico (após sete e 120 dias de armazenamento), sua qualidade físico-química e sua aceitação sensorial. Durante a estocagem, houve redução de células viáveis da flora microbiana, principalmente dos probióticos. Ainda assim, o produto apresenta potencialidade probiótica pela soma de B. animalis e L. acidophilus atingir o mínimo desejável até o fim do armazenamento. Os valores de extrato seco total (26,6±0,2%), proteína (3,0±0,2), gordura (2,6±0,1%), pH (5,5±0,01) e ácido láctico (0,2±0,01%) encontram-se semelhantes aos relatados em outros trabalhos para o mesmo produto. A avaliação sensorial foi realizada por 50 provadores não treinados em teste com escala hedônica de sete níveis e intenção de compra. O produto recebeu bons escores para aparência global, cor, aroma e sabor; já textura e sabor residual obtiveram menores índices de aceitação. Na intenção de compra, 61% dos avaliadores declararam que comprariam o produto, contra 39% que não comprariam. Nessas condições, demonstra-se a viabilidade de elaboração de frozen yogurt de leite caprino acrescido de pre- e probióticos.

scholarly journals Investigation of in Vivo Roles of the C-terminal Tails of the Small Subunit (ββ′) of Saccharomyces cerevisiae Ribonucleotide Reductase

2013 ◽  
Vol 288 (20) ◽  
pp. 13951-13959 ◽  
Author(s):  
Yan Zhang ◽  
Xiuxiang An ◽  
JoAnne Stubbe ◽  
Mingxia Huang
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ribonucleotide Reductase ◽  
Large Subunit ◽  
Small Subunit ◽  
Cluster Assembly ◽  
E Coli ◽  
Viability Assay ◽  
Docking Model

The small subunit (β2) of class Ia ribonucleotide reductase (RNR) houses a diferric tyrosyl cofactor (Fe2III-Y•) that initiates nucleotide reduction in the large subunit (α2) via a long range radical transfer (RT) pathway in the holo-(α2)m(β2)n complex. The C-terminal tails of β2 are predominantly responsible for interaction with α2, with a conserved tyrosine residue in the tail (Tyr356 in Escherichia coli NrdB) proposed to participate in cofactor assembly/maintenance and in RT. In the absence of structure of any holo-RNR, the role of the β tail in cluster assembly/maintenance and its predisposition within the holo-complex have remained unknown. In this study, we have taken advantage of the unusual heterodimeric nature of the Saccharomyces cerevisiae RNR small subunit (ββ′), of which only β contains a cofactor, to address both of these issues. We demonstrate that neither β-Tyr376 nor β′-Tyr323 (Tyr356 equivalent in NrdB) is required for cofactor assembly in vivo, in contrast to the previously proposed mechanism for E. coli cofactor maintenance and assembly in vitro. Furthermore, studies with reconstituted-ββ′ and an in vivo viability assay show that β-Tyr376 is essential for RT, whereas Tyr323 in β′ is not. Although the C-terminal tail of β′ is dispensable for cofactor formation and RT, it is essential for interactions with β and α to form the active holo-RNR. Together the results provide the first evidence of a directed orientation of the β and β′ C-terminal tails relative to α within the holoenzyme consistent with a docking model of the two subunits and argue against RT across the β β′ interface.

scholarly journals AKTIVITAS ANTIMIKROBA YOGURT BERBASIS AIR KELAPA MENGHAMBAT BAKTERI PATOGEN SECARA IN VITRO

1970 ◽  
Vol 17 (2) ◽  
Author(s):  
Lindawati S. A. ◽  
Haniyah Y. S. ◽  
Miwada I N. S. ◽  
Inggriati N. W. T. ◽  
Hartawan M. ◽  
...  
Keyword(s):  
Salmonella Typhi ◽  
Lactobacillus Bulgaricus ◽  
Plate Count ◽  
Klebsiella Pneumonia ◽  
E Coli ◽  
Total Plate Count

Yogurt merupakan minuman susu yang difermentasi dengan menggunakan bakteri asam laktat Lactobacillus bulgaricus dan Streptococcus thermophyllus sebagai starter. Tujuan penelitian untuk mengetahui kemampuan tertinggi dari yogurt berbasis air kelapa dalam menghambat pertumbuhan bakteri pathogen (Salmonella, Staphylococcus, Klebsiela pneumonia dan E.coli) secara in vitro. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan empat ulangan. Keempat perlakuan tersebut: Ko: susu skim 12%+air; K1: susu skim 12%+air kelapa gading; K2: susu skim 12%+kelapa gading bulan; K3: susu skim 12%+air kelapa hijau. Peubah yang diamati adalah aktivitas antimikroba yogurt terhadap bakteri pathogen (Salmonellatyphi, Staphylococcus, Klebsiella pneumonia dan E.coli), total plate count (TPC), total bakteri asam laktat dan E,coli. Hasil penelitian menunjukkan bahwa aktivitas antimikroba tertinggi diperoleh pada yogurt berbasis air kelapa bulan terhadap bakeri Salmonella typhi dan Staphylococcus masing-masing sebesar 0,21 dan 0,26 cm dengan total bakteri asam laktat1,1×107 cfu/mL sedangkan untuk Klebsiella pneumonia dan E.coli diperoleh pada yogurt berbasis air kelapa gading sebesar 0,38 dan 0,64 mm dengan total bakteri asam laktat 3,1×106 cfu/mL.Dari hasil penelitian dapat disimpulkan bahwa yogurt berbasis air kelapa gading, bulan, hijau dan tanpa air kelapa memiliki aktivitas antimikroba berspektrum luas (menghambat bakteri gram positif dan negatif).

scholarly journals Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro

2020 ◽  
Vol 8 (10) ◽  
pp. 1586 ◽  
Author(s):  
Nikola Popović ◽  
Emilija Brdarić ◽  
Jelena Đokić ◽  
Miroslav Dinić ◽  
Katarina Veljović ◽  
...  
Keyword(s):  
Dairy Product ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Added Value ◽  
Lactobacillus Bulgaricus ◽  
Intestinal Epithelial ◽  
Beneficial Effects ◽  
Health Promoting

Yogurt is a traditional fermented dairy product, prepared with starter cultures containing Streptococcus thermophilus and Lactobacillus bulgaricus that has gained widespread consumer acceptance as a healthy food. It is widely accepted that yogurt cultures have been recognized as probiotics, due to their beneficial effects on human health. In this study, we have characterized technological and health-promoting properties of autochthonous strains S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21 isolated from artisanal sour milk and yogurt, respectively, in order to be used as functional yogurt starter cultures. Both BGKMJ1-36 and BGVLJ1-21 strains have the ability to form curd after five hours at 42 °C, hydrolyze αs1-, β-, and κ- casein, and to show antimicrobial activity toward Listeria monocytogenes. The strain BGKMJ1-36 produces exopolysaccharides important for rheological properties of the yogurt. The colonies of BGKMJ1-36 and BGVLJ1-21 strains that successfully survived transit of the yogurt through simulated gastrointestinal tract conditions have been tested for adhesion to intestinal epithelial Caco-2 cells. The results reveal that both strains adhere to Caco-2 cells and significantly upregulate the expression of autophagy-, tight junction proteins-, and anti-microbial peptides-related genes. Hence, both strains may be interesting for use as a novel functional starter culture for production of added-value yogurt with health-promoting properties.

Antitumor Activity of Fermented Colostrum and Milk

1983 ◽  
Vol 46 (5) ◽  
pp. 385-386 ◽  
Author(s):  
K. M. SHAHANI ◽  
B. A. FRIEND ◽  
P. J. BAILEY
Keyword(s):  
Lactobacillus Acidophilus ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Ehrlich Ascites Tumor Cells ◽  
Ascites Tumor ◽  
Tumor Implantation ◽  
Cell Counts ◽  
Ehrlich Ascites ◽  
Whole Milk ◽  
Ad Libitum

Male Swiss mice, implanted with Ehrlich ascites tumor cells, were fed each of the following test materials: fresh bovine colostrum, colostrum cultured with Lactobacillus acidophilus, colostrum cultured with Lactobacillus bulgaricus, colostrum cultured with L. bulgaricus and Streptococcus thermophilus, milk cultured with L. acidophilus and milk cultured with L. bulgaricus. Fresh colostrum had no significant effect when fed ad libitum for 7 consecutive days after tumor implantation. Colostrum fermented with L. acidophilus, L. bulgaricus or yogurt culture significantly (P< 0.05) inhibited tumor cell proliferation as indicated by a 16 to 40% decrease in cell counts and a 13 to 35% decrease in DNA synthesis. Similar effects were noted for whole milk fermented with either L. acidophilus or L. bulgaricus.

scholarly journals VIABILITY OF LACTOBACILLUS acidophilus AND SYNERESIS OF PROBIOTIC YOGHURT PRODUCED FROM RECONSTITUTED SKIM AND WHOLE MILK POWDER DURING 35 DAYS REFRIGERATED STORAGE AT 4±2 oC

2019 ◽  
Vol 2 (2) ◽  
pp. 54
Author(s):  
Obhioze Augustine Akpoka ◽  
T. E Obi
Keyword(s):  
Lactobacillus Acidophilus ◽  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Probiotic Bacteria ◽  
Whole Milk ◽  
Freeze Dried ◽  
Whole Milk Powder

Currently, the food industry wants to expand the range of probiotic yogurts but each probiotic bacteria offers different and specific health benefits. This study examined the viable counts of Lactobacillus acidophilus and percentage syneresis of probiotic yoghurt produced from reconstituted skim and whole milk powder stored for 35 days at 4±2 oC. Skim milk probiotic yoghurt (SMPY) and Whole milk probiotic yoghurt (WMPY) were produced by reconstituting dry milk powder (130 g/900 ml w/v), which was pasteurized at 85 oC for 15 mins, cooled to 43 oC and inoculated with freeze dried probiotic yoghurt mixed starter culture containing Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB) and Lactobacillus acidophilus (LA). The yoghurt samples were analyzed for viability of ST, LB, LA and also syneresis. During storage, the viable counts of ST in SMPY decreased from 5.43x108 to 5.18x106 cfu/ml, LB (2.47x108 to 8.10x105 cfu/ml) and LA (1.83x108 to 5.78x105 cfu/ml). Similarly, the viable counts of ST in WMPY decreased significantly from 5.40x108 to 5.15x106 cfu/ml, LB (2.43x108 to 7.82x105 cfu/ml) and LA (1.80x108 to 5.84x105 cfu/ml). Although the mean viable counts of the LA decreased during storage, both SMPY and WMPY still contained an average of 1.48x106 cfu/ml of probiotic cells up to 28 days of storage, which is above the “therapeutic minimum” of 106 cfu/ml. The percentage syneresis of SMPY and WMPY increased significantly during the 35 days of storage, from 24.4-32.0 % and 24.8-32.7 % respectively. There was a positive correlation between storage time and syneresis thus affecting the texture. In conclusion, yoghurt made from either skim or whole milk powder can be used as an adequate carrier of LA (probiotic bacteria) up to a period of 28 days at 4±2 oC and a stabilizer should be used to reduce the separation of whey and thus maintain the texture.

scholarly journals Produção de ácido lático por bactérias láticas imobilizadas em soro de leite suplementado com extrato de levedura

2018 ◽  
Vol 9 (2) ◽  
pp. 136
Author(s):  
Renata Lázara Araújo ◽  
Caroline Eliza Sgarbosa de Oliveira ◽  
Suiane Savazzi ◽  
Tamires Krupp ◽  
Weskley Da Silva Cotrim
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactobacillus Acidophilus ◽  
Streptococcus Thermophilus

Neste trabalho estudou-se a produção de ácido lático em reator batelada utilizando como substrato soro de leite suplementado com diferentes concentrações de extrato de levedura Saccharomyces cerevisiae (EL), por ação de cultura mista de Lactobacillus acidophilus LA-5®, Bifidobacterium BB-12® e Streptococcus thermophilus imobilizada em esferas de alginato de cálcio, em diferentes temperaturas. Foram estudados dois fatores, concentração (CONC) e temperatura (TPR), sendo adotado os níveis de 0%, 6,5% e 13% para o fator concentração de extrato de levedura e 30°C, 34°C e 38°C para o fator temperatura. Observou-se que células imobilizadas não tiveram a taxa de produção de ácido lático afetada pelo aumento da temperatura de fermentação. Por outro lado, o aumento na concentração de suplementação do meio por EL levou ao aumento da produção de ácido lático. Foi avaliada também a viabilidade das esferas de alginato de cálcio quando reutilizadas para inocular novo meio de cultura. Após cinco ciclos de reutilização as esferas não apresentaram rachaduras e modificação no diâmetro médio. A concentração de ácido aumentou cerca de 157% entre o primeiro e o último ciclo de fermentação.

scholarly journals Enzymatic Synthesis of Bioinformatically Predicted Microcin C-Like Compounds Encoded by Diverse Bacteria

mBio ◽  
2014 ◽  
Vol 5 (3) ◽  
Author(s):  
Olga Bantysh ◽  
Marina Serebryakova ◽  
Kira S. Makarova ◽  
Svetlana Dubiley ◽  
Kirill A. Datsenko ◽  
...  
Keyword(s):  
Yersinia Pseudotuberculosis ◽  
Streptococcus Thermophilus ◽  
Trna Synthetase ◽  
Open Reading Frames ◽  
Peptide Substrates ◽  
Content Type ◽  
E Coli ◽  
Gram Positive Bacteria ◽  
Synechococcus Sp

ABSTRACT The Trojan horse Escherichia coli antibiotic microcin C (McC) consists of a heptapeptide attached to adenosine through a phosphoramidate linkage. McC is synthesized by the MccB enzyme, which terminally adenylates the ribosomally synthesized heptapeptide precursor MccA. The peptide part is responsible for McC uptake; it is degraded inside the cell to release a toxic nonhydrolyzable aspartyl-adenylate. Bionformatic analysis reveals that diverse bacterial genomes encoding mccB homologues also contain adjacent short open reading frames that may encode MccA-like adenylation substrates. Using chemically synthesized predicted peptide substrates and recombinant cognate MccB protein homologs, adenylated products were obtained in vitro for predicted MccA peptide-MccB enzyme pairs from Helicobacter pylori, Streptococcus thermophilus, Lactococcus johnsonii, Bartonella washoensis, Yersinia pseudotuberculosis, and Synechococcus sp. Some adenylated products were shown to inhibit the growth of E. coli by targeting aspartyl-tRNA synthetase, the target of McC. IMPORTANCE Our results prove that McC-like adenylated peptides are widespread and are encoded by both Gram-negative and Gram-positive bacteria and by cyanobacteria, opening ways for analyses of physiological functions of these compounds and for creation of microcin C-like antibiotics targeting various bacteria.

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