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1

Bifidobacterum strains inhabiting the gastrointestial tract of rat as potential probiotics for animals

100%
Wasilewska E., Markiewicz L. H., Bielecka M.
Journal of Animal and Feed Sciences
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2008
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tom 17
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nr 3
2
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Stimulation of bifidobacteria growth by oligofructose and mucin

100%
Wasilewska E., Markiewicz L. H., Bielecka M.
Polish Journal of Food and Nutrition Sciences
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2008
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tom 58
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nr 4
Plant polysaccharides and mucins are probably the most important nutrition agents for bacterial growth and maintenance in the large intestine. The aim of the study was to determine the influence of mucin and oligofructose on bifidobacteria propagation in vitro. The growth and acidifying activity of the strains in the minimal nutrition medium containing 0.2 or 2.0% of oligofructose, mucin or a mixture of oligofructose and mucin at a ratio of 1:1 in comparison to lactose, as the control, was examined after 24-h incubation at a temp. of 37°C. Among ten strains tested the growth of six, belonging to B. longum and B. animalis subsp. animalis, and B. animalis subsp. lactis, in the presence of oligofructose was comparable or significantly higher in comparison to lactose. Mucin was utilized by B. bifidum strains and by one B. breve strain. The growth of five out of nine mucin- or oligofructose‑utilizing strains in the presence of the higher dose of the substrate in the culture medium was significantly stimulated by the mixture of oligofructose and mucin (p≤0.05). The results observed indicate that intestinal mucins may influence the growth of Bifidobacterium and bacterial ecology in the intestine.
3
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Composition and significance of bacterial microbiota and volatile organic compounds of Swiss-Dutch-type cheese as determined by PCR-DGGE and HS-GC

100%
Nalepa B., Olszewska M. A., Markiewicz L. H., Aljewicz M.
Polish Journal of Food and Nutrition Sciences
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2019
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tom 69
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nr 3
This study aimed to determine seasonal differences in the composition of bacterial microbiota and volatile organic compounds (VOCs) in SwissDutch-type cheese (manufactured between 2012 and 2014). Bacterial diversity and VOCs (acetaldehyde; ketones: acetone, diacetyl, acetoin; alcohols: methanol, ethanol; esters: ethyl acetate, ethyl propionate, ethyl butyrate; fatty acids: acetic acid, propionic acid, isobutyric acid, butyric acid, isovaleric acid, valeric acid, isocaproic acid, caproic acid, heptanoic acid) were determined by polymerase chain reaction – denaturing gradient gel electrophoresis (PCR-DGGE), and headspace gas chromatography (HS-GC), respectively. Season influenced the composition of both bacterial microbiota and VOCs in cheese. Counts of starter bacteria (Lactococcus, Leuconostoc and Propionibacterium – 6.51–7.14, 3.6–3.96 and 2.88–4.72 log CFU/g, respectively) were higher in the first year of the study, likewise these of the non-starter Lactobacillus (4.12–5.69 log CFU/g). The total VOC content was substantially lower in the summer-autumn 2012 (0.73228–3.34111 mg/g) than in the other seasons (63.28810–131.27690 mg/g). Differences in bacterial microbiota and the VOC profiles were observed between cheeses manufactured in winter-spring and summer-autumn seasons. Winter- and spring-manufactured cheeses were also characterized by a lower number of bacterial species (average 8.7–10.5 species/sample) than the cheeses produced in the summer and in the autumn (average 10–13 species/sample). The results of the study indicate that the cheese-making process has to be continuously monitored to minimize differences across manufacturing seasons.
4
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Identification of Lactobacillus strains present in fermented dairy products and their differentiation using molecular methods

100%
Markiewicz L. H., Wasilewska E., Bielecka M.
Polish Journal of Food and Nutrition Sciences
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2008
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tom 58
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nr 2
The aim of the study was to identify and differentiate five strains isolated from fermented dairy products using species-specific polymerase chain reaction (PCR) as well as PCR of internal transcribed spacer (ITS-PCR) and pulsed field gel electrophoresis (PFGE) in reference to type strains. Results of species-specific PCRs showed that three strains belonged to the species of L. helveticus and two strains to the species of L. casei. Results obtained with both IST-PCR and PFGE method showed low diversity of the isolates since only three different ITS-PCR and PFGE profiles were obtained. Moreover, differentiation conducted merely with the PFGE method allowed distinguishing the type L. casei DSMZ20011, L. rhamnosus DSMZ20021 and L. paracasei subsp. paracasei DSMZ5622 strains. Results of this study confirmed that, although time-consuming and expensive, the PFGE method was characterised by the highest discriminatory power in strain differentiation. The ITS-PCR method even though fast, easy and relatively inexpensive, showed to be more suitable for the pre-selection of strains.
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