scholarly journals Effect of the composition of flour nutrient substrates on the activity of microorganisms from the bacterial concentrates

2020 ◽  
Vol 3 (2) ◽  
pp. 127
Author(s):  
Tatyana Samuylenko ◽  
Aleksandr Akulich
Keyword(s):  
Lactic Acid ◽  
Liquid Form ◽  
Liquid Acid ◽  
Discrete Mode ◽  
One Stage ◽  
Maximum Acidity ◽  
Technology Of Production ◽  
Effect Of The Composition ◽  
Optimal Ph ◽  
Stimulation Of

The need to develop the technology of liquid acid-forming ferments using bacterial concentrates for the production of national types of bread in discrete mode was shown. The choice of bacterial concentrates was based on the optimal pH (4.5 – 5.5) and temperature (30ºC – 40ºC) of flour nutrient substrates, which are necessary to ensure the directed cultivation of microorganisms in the technology of liquid acid-forming ferments. The choice of bacterial concentrates was based on the maximum acidity that microorganisms could provide after two days of cultivation and which should be in the range of 100 to 180 degrees of Turner. The use of Belarusian bacterial concentrates on the basis of the comparative characteristics was proposed. Flour nutrient substrates for the cultivation of microorganisms from bacterial substrates have been proposed. They contained traditional components (rye flour, rye malt) and components for stimulation of activity of microorganisms from bacterial concentrates (dairy whey in liquid form, Echinaceae purpurea herba). The choice of the ratio between the components was based on the peculiarities of the technology of production of national types of bread and the possibility of providing microorganisms from bacterial concentrates with the necessary nutrients. Microorganisms of bacterial concentrate "IM-pro 1" (a consortium of dried lactic acid bacteriums and bifidobacteriums) using the proposed flour nutrient substrates during cultivation had the best activity for a shorter period of cultivation. This made it possible to propose the use of this bacterial concentrate as a source of microorganisms in liquid acid-forming ferments for national types of bread and to ensure the preparation in one stage.

scholarly journals Stimulation of vital activity of lactic acid bacteria in the preparation of a liquid acid-forming ferments in bakery products

2018 ◽  
Vol 1 (2) ◽  
pp. 118
Author(s):  
Tatyana Samuylenko
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Wheat Flour ◽  
Raw Materials ◽  
Vital Activity ◽  
Artemisia Absinthium ◽  
Liquid Acid ◽  
Rye Flour ◽  
Microbiological Characteristics ◽  
Stimulation Of

The influence of the new flour nutrient substrates with the introduction of phyto raw materials on the viability and activity of lactic acid bacteria cultured in liquid acid-forming ferments, which are used for making bread from rye flour and mixture of rye and wheat flour, are established. It was established that the phyto raw materials leads to the stimulation of lactic acid bacteria. The highest stimulating ability is Echinaceae purpurea herba, and then Salviae Folia, Artemisia absinthium herba and Cortex Quercus. Practical applicationsPhyto raw materials as a component of flour nutrient substrates improves microbiological characteristics of liquid acid-forming ferments, in particular increases the total number of lactic acid bacteria and increases their activity. New conditions contribute to the accumulation of flavoring and aromatic substances that produce these microorganisms. This improves biotechnological properties of liquid acid-forming ferments, and thus will lead to increasing of consumer properties of bread from rye flour and mixture of rye and wheat flour.

scholarly journals Influence of fat-free, fat and sucrose diets on rat periodont condition

2021 ◽  
Vol 11 (5) ◽  
pp. 179-184
Author(s):  
T. I. Pupin
Keyword(s):  
Lactic Acid ◽  
Dental Caries ◽  
Sunflower Oil ◽  
Catalase Activity ◽  
The State ◽  
Tooth Decay ◽  
Elastase Activity ◽  
Sucrose Diet ◽  
Different Content ◽  
Stimulation Of

Aim. To investigate the effect of consumption of diets with different content of fat and sugar on the state of the periodontium of rats.Methods. The rats received a semi-synthetic fat-free diet (FFD), a fat diet (5 % sunflower oil), and a sucrose diet (50 % sucrose) for 30 days. Determined the degree of periodontal atrophy, tooth decay and in the gum homogenate - the activity of elastase, catalase, urease, lysozyme and the content of malondialdehyde (MDA).Results. Sugar diet increases the degree of periodontal atrophy and tooth decay, but decreases elastase activity in the gums and increases catalase activity.  Fat diet does not affect periodontal atrophy and tooth decay, but it reduces catalase activity.Conclusion. The increase in the intensity of caries and periodontal atrophy under the influence of a sucrose diet is probably due to the stimulation of the formation of lactic acid. Fat nutrition does not affect the intensity of dental caries and the degree of periodontal atrophy.

Implants for one-stage osteointegration with mechanobiological stimulation of bone formation

2021 ◽  
Vol 3 (3) ◽  
pp. 23-30
Author(s):  
V.P. Kuznetsov ◽  
A.A. Emanov ◽  
E.N. Gorbach ◽  
V.G. Gorgots
Keyword(s):  
Bone Formation ◽  
One Stage ◽  
Stimulation Of

Ascorbic Acid Stimulation of Diacetyl Production in Mixed-Strain Lactic Acid Cultures

1979 ◽  
Vol 42 (4) ◽  
pp. 294-296 ◽  
Author(s):  
R. L. RICHTER ◽  
W. S. BRANK ◽  
C. W. DILL ◽  
C. A. WATTS
Keyword(s):  
Ascorbic Acid ◽  
Lactic Acid ◽  
Acid Production ◽  
Sodium Citrate ◽  
Total Solids ◽  
Dry Milk ◽  
Nonfat Dry Milk ◽  
Stimulation Of

The effect of three levels of ascorbic acid on diacetyl and acid production by two mixed-strain cultures was investigated. Each culture was grown in nonfat dry milk reconstituted to 11% total solids with 0.1% added sodium citrate. Ascorbic acid concentrations in the milk were 0, 0.10, and 0.25%. Stimulation of diacetyl production was observed at both concentrations of ascorbic acid. The stimulatory effect of ascorbic acid at both concentrations was approximately the same for each culture. Diacetyl production was initiated earlier in samples containing ascorbic acid. Ascorbic acid did not stimulate acid production.

Stimulation of Lactic Acid Production in Vitro from Prepubertal Rat Ovaries by Gonadotropins and Their Subunits1

Endocrinology ◽  
1973 ◽  
Vol 92 (4) ◽  
pp. 1022-1027 ◽  
Author(s):  
SUSAN WALKER FARMER ◽  
M. R. SAIRAM ◽  
HAROLD PAPKOFF
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Stimulation Of

scholarly journals THE PATHOGENESIS OF WAXY DEGENERATION OF STRIATED MUSCLES (ZENKER'S DEGENERATION)

1909 ◽  
Vol 11 (1) ◽  
pp. 1-9 ◽  
Author(s):  
H. Gideon Wells
Keyword(s):  
Lactic Acid ◽  
Striated Muscle ◽  
Negative Evidence ◽  
Striated Muscles ◽  
Positive Evidence ◽  
Striated Muscle Fibers ◽  
Positive Results ◽  
Stimulation Of

In view of theoretical deductions and the positive results obtained in the above experiments, it would seem probable that the production of waxy degeneration depends upon the action of lactic acid which is formed by the living muscle under the stimulation of infecting bacteria or their toxins, the formation of large amounts of lactic acid and its accumulation being perhaps favored by defective circulation through the injured muscle. The hyaline transformation of muscle acted upon by lactic acid is analogous to the swelling of fibrin placed in dilute acids. This view is supported by both negative and positive experimental evidence—the negative evidence being that simple anemic necrosis, aseptic or antiseptic autolysis whether in vivo or in vitro, or the action of bacteria of various sorts on muscle in vitro, are all incapable of causing changes in muscle cells resembling those characteristic of waxy or hyaline degeneration of striated muscle. The positive evidence consists in the demonstration that lactic acid, even in dilutions comparable to the amounts that can be formed in living muscle, can produce a similar or identical waxy transformation of the striated muscle fibers, both in vitro and in vivo; and also the observation that muscles stimulated to exhaustion, under which condition lactic acid is known to accumulate in the muscle, show microscopically changes identical with those of Zenker's waxy degeneration.

Evidence against norepinephrine-stimulated efflux of mitochondrial Mg2+ from intact cardiac myocytes

1994 ◽  
Vol 266 (3) ◽  
pp. H1103-H1111 ◽  
Author(s):  
R. A. Altschuld ◽  
D. W. Jung ◽  
R. M. Phillips ◽  
P. Narayan ◽  
L. C. Castillo ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Fluorescence Microscopy ◽  
Cardiac Myocytes ◽  
Hormonal Regulation ◽  
Contractile Activity ◽  
Free Medium ◽  
Cyclic Monophosphate ◽  
Adult Rat ◽  
Isolated Mitochondria ◽  
Stimulation Of

We investigated the hypotheses that norepinephrine stimulates Mg2+ efflux from intact isolated adult rat ventricular cardiomyocytes and that adenosine 3',5'-cyclic monophosphate stimulates Mg2+ efflux from permeabilized myocytes and isolated mitochondria. Norepinephrine stimulation of Mg2+ release from cardiac myocytes was observed only when cells at approximately 20 mg protein/ml in Mg(2+)-containing buffer were diluted 50- to 60-fold into an Mg(2+)-free medium. Under these conditions, > 30% of total cellular lactic acid dehydrogenase activity was also released, indicating that a significant portion of the cells had died. In other protocols, where Mg2+ efflux from myocytes was not observed, extracellular Mg2+ removal and administration of 10 microM norepinephrine increased 45Ca2+ accumulation by cells in suspension. In single myocytes, Mg2+ removal and norepinephrine administration increased intracellular free [Ca2+] as measured by fura-2 fluorescence microscopy, and this was accompanied by vigorous spontaneous contractile activity followed by Ca2+ overload hypercontracture. With permeabilized myocytes and isolated mitochondria from a variety of sources, adenosine 3',5'-cyclic monophosphate did not stimulate Mg2+ efflux. These results suggest that recent evidence for direct hormonal regulation of myocardial Mg2+ homeostasis may need to be reevaluated.

Detection by Warburg manometry of compounds stimulatory to lactic acid bacteria

1982 ◽  
Vol 49 (3) ◽  
pp. 479-486 ◽  
Author(s):  
Leslie E. Webb
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Scenedesmus Obliquus ◽  
Test Organism ◽  
Rapid Test ◽  
Lag Phase ◽  
Streptococcus Lactis ◽  
Manometric Method ◽  
Strain Dependent ◽  
Stimulation Of

SUMMARYThe effect of aqueous algal extract, yeast extract casein peptone and meat peptone on acid production by 4 strains of lactic acid bacteria was tested manometrically using a milk–bicarbonate medium. A strain-dependent stimulation of the bacteria was detected after 4 h incubation. After fractionation of an aqueous extract of the green algaScenedesmus obliquuson a Sephadex G25 column, 2 fractions with stimulatory activity were found usingStreptococcus lactisas the test organism. One of the peaks of activity, confined to shortening of the lag phase, was due to hypoxanthine which, however, had only a slight stimulatory effect in conventional milk souring tests. The manometric method provides a sensitive and rapid test for detecting compounds with biological activity in µg amounts, but it should be accompanied by milk souring tests for interpretation of the type of stimulation involved.

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