TAILIEUCHUNG - Bacterial strains and culture conditions

Bacterial strains and culture conditions: Grape pomace is a natural product rich in dietary fiber and polyphenols. A major part of dietary polyphenols is not absorbed in the small intestine and can interact with colonic microbiota. The influence of grape polyphenols on Lactobacillus acidophilus CECT 903 growth was investigated through agar diffusion assays and cultures in liquid media. Grape phenolic extracts and some standards of phenolic compounds (caffeic acid, gallic acid, tannic acid, catechin, epicatechin, and quercetin) were assayed. All phenolic compounds tested did not exert an inhibitory effect on L. acidophilus growth at a maximum concentration of 5000 μg/ disk in agar diffusion assays. | International Journal of Food Microbiology 136 2009 119-122 Contents lists available at ScienceDirect International Journal of Food Microbiology journal homepage locate ijfoodmicro Short communication Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth Deisy Hervert-Hernandez a Concepcion Pintado b Rafael Rotger b Isabel Gonia a Nutrition and Gastrointestinal Health Unit Department of Nutrition and Bromatology I Faculty of Pharmacy Universidad Complutense de Madrid 28040 Madrid Spain b Department of Microbiology II Faculty of Pharmacy Universidad Complutense de Madrid 28040 Madrid Spain ARTICLE INFO ABSTRACT Article history Received 27 April 2009 Received in revised form 2 September 2009 Accepted 18 September 2009 Keywords Polyphenols Lactobacillus acidophilus Grape pomace Grape pomace is a natural product rich in dietary fiber and polyphenols. A major part of dietary polyphenols is not absorbed in the small intestine and can interact with colonic microbiota. The influence of grape polyphenols on Lactobacillus acidophilus CECT 903 growth was investigated through agar diffusion assays and cultures in liquid media. Grape phenolic extracts and some standards of phenolic compounds caffeic acid gallic acid tannic acid catechin epicatechin and quercetin were assayed. All phenolic compounds tested did not exert an inhibitory effect on L. acidophilus growth at a maximum concentration of 5000 pg disk in agar diffusion assays. In addition a stimulatory trend in bacterial growth was observed in both grape phenolic extracts and tannic acid. The major finding was that grape pomace phenolic extract 1 mg mL induced a significant biomass increase of L. acidophilus grown in liquid culture media. Further research into the interaction between phenolic compounds and other intestinal bacteria as well as healthy consequences is required. 2009 Elsevier . All rights reserved. 1. Introduction Grape pomace is a natural product rich in dietary

• Vật lý
• Lactobacillus acidophilus
• Bacterial strains
• Culture conditions
• Bacterial strain and culture conditions
• Grape pomace extract
• Statistical analysis
• Unstructured modelling growth
• Modelling of Lactobacillus acidophilus
• Simulation results
• Phương pháp định lượng nhanh vi khuẩn Lactobacillus acidophilus
• Vi khuẩn Lactobacillus acidophilus
• Men vi sinh
• Vi khuẩn Lactobacillus acidophilus trong men vi sinh
• Kỹ thuật Real time PCR
• Báo cáo khóa luận tốt nghiệp
• Nghiên cứu nuôi cấy chủng Lactobacillus acidophilus
• Môi trường MRS bán rắn
• Chủng Lactobacillus acidophilus
• Sinh khối của L acidophilus
• Ảnh hưởng của liều lượng Lactobacillus acidophilus
• Liều lượng Lactobacillus acidophilus
• Tỷ lệ sống ấu trùng cua biển
• Biến thái của ấu trùng cua biển
• Scylla paramamosain Estampador
• Bài Tiểu luận
• Tiểu luận Vi sinh thực phẩm
• Vi sinh thực phẩm
• Lactobacillus acidophillus
• Whey protein isolate
• Emulsification method
• Ca alginate whey protein isolate glycerol bead
• Lactobacillus acidophilus microencapsulated in ca alginate
• Sử dụng Bacillus subtilis
• Bacillus megaterium
• Bacillus licheniformis
• Chế phẩm sinh học biochie
• Nước nuôi thủy sản
• Luận văn tốt nghiệp Dược sĩ
• Luận văn tốt nghiệp
• Nghiên cứu sử dụng tinh bột
• Quá trình tạo nguyên liệu Probiotic
• Nguyên liệu chứa Lactobacillus acidophilus
• Nguyên liệu Probiotic
• Development of microparticulate
• Systems for intestinal delivery
• Bifidobacterium lactis
• Materials and methods
• Bacterial strains and culture conditions
• luận văn
• công nghệ sinh học
• phản ứng sinh hoá
• Phản ứng lên men đường
• Vi khuẩn lactic
• Journal of Science and Technology
• Encapsulation of lactobacillus acidophilus
• Yeast cell walls
• Improving survival in gastrointestinal conditions
• Gastro intestinal condition
• Tạp chí khoa học
• Saccharomyces cerevisiae
• Simulated gastric juice
• Nghiên cứu sản xuất nước cà chua lên men
• Sản xuất nước cà chua lên men
• Nước cà chua lên men
• Chủng vi khuẩn Lactobacillus Acidophilus 01A
• Giá trị dinh dưỡng
• Thu nhận và tinh sạch β galactosidase từ lactobacillus acidophilus
• β D galactoside galactohydrolase
• Phương pháp trích ly kết hợp
• Thu nhận enzyme
• Gastrointestinal survival
• Human origin strain
• Dairy origin probiotics
• Strain specific
• Human origin
• Titrable acidity
• Viable counts
• Compatibility assessment of yoghurt starters
• Indigenous isolates of lactobacillus acidophilus
• Attributes like contact inhibition
• Viable counts and pH
• Antimicrobial activity
• Heat stability
• pH stability
• Storage stability
• Vi khuẩn probiotic Lactobacillus acidophilus VTCC 12257
• Thiết bị lên men 30 l
• Đặc tính probiotic trong điều kiện in vitro
• Sinh trưởng của chủng VTCC 12257
• Ứng dụng trị liệu sinh học
• Hep G2
• Bax and Bcl2 gene
• Gene regulation with bax and Bcl2
• Cytotoxicity effects of Lactobacillus acidophilus
• Hep G2 cell line
• Biotechnology and food sciences
• DNA standards
• Real time pcr
• Lactobacillus acidophilus in dairy products
• Recombinant DNA
• Plasmid standard
• Lactobacillus plantarum
• Feed conversion ratio
• Serum cholesterol
• Probiotic properties in piglets
• Nonfat fermented milk
• Whey protein concentrate
• Lactobacillus casei
• Albino rats
• Lactic acid bacteria
• Probiotic chocolate
• Bael Fruit Extract
• Aegle Marmelos
• Lactobacillus bulgaricus
• Sensory evaluation
• Process standardization
• Foxtail millet
• Non dairy probiotic beverage prepared
• Finger millet