Wyniki wyszukiwania - AGRO

1

The elimination of ochratoxin A by lactic acid bacteria strains

100%

Piotrowska M., Zakowska Z.

Polish Journal of Microbiology

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2005

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tom 54

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nr 4

The aim of this study was to examine 29 strains of lactic acid bacteria of the Lactobacillus and Lactococcus genera, assessing their sensitivity to ochratoxin A and their ability to remove it from a liquid medium. It was demonstrated that most strains are insensitive to the presence of OTA at the quantity of 5 μg/disc. It was demonstrated that all strains caused a reduction of the toxin amount in the liquid medium. The highest decrease, exceeding 50% of the initial OTA content, was caused by the strains Lactobacillus acidophilus CH-5, L. rhamnosus GG, L. plantarum BS, L. brevis and L. sanfranciscensis. The example of three selected strains confirmed the negative effect of the toxin on the dynamics of bacterial growth. A sharp decrease of ochratoxin A was observed during the first 15 hours of culture growth. In the course of cultivation the amount of the toxin in the medium increased, indicating that the toxin elimination is partially reversible. A small quantity of ochratoxin A became bound to the bacterial biomass.

2

Antibiotic resistance of lactic acid bacteria from canine faeces

100%

Strompfova V., Laukova A.

Bulletin of the Veterinary Institute in Puławy

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2004

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tom 48

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nr 3

3

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Effect of the selected whey protein preparations on exopolysaccharides production by lactic acid bateria and rheological properties of yoghurt

86%

Gustaw W., Skrzypczak K., Radzki W.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2019

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tom 599

4

The application of the Plackett-Burman design in investigating ACE inhibitory peptide-producing conditions and media for Lactobacillus bulgaricus LB6

86%

Shi X., He C., Meng J., Xin N., Ji Z.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2018

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tom 17

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nr 2

5

Reduction of biogenic amines in cheese using selected lactic acid bacterial strains and high hydrostatic pressure

86%

Pasztor-Huszar K., Simon P., Dalmadi I., Kisko G., Simon-Sarkadi L.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

6

Bio-transformation of selenium in Se-enriched bacterial strains of Lactobacillus casei

86%

Kurek E., Ruszczynska A., Wojciechowski M., Luciuk A., Michalska-Kacymirow M., Motyl I., Bulska E.

Roczniki Państwowego Zakładu Higieny

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2016

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tom 67

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nr 3

Background. Selenium is an element of very great importance for the proper functioning of the human body, mainly due to its antioxidant properties. Selenium exhibits a preventive effect in the case of cardiovascular disease, the immune system, male infertility and inhibits the toxic action of other agents. Selenium is important for Hashimoto’s disease. Intake of selenium in the diet slows the aging process. The biological and toxicological effects of selenium strongly depend on its chemical form. Some organisms for example: plant, yeast, are capable of metabolizing low bioavailable selenium compounds (inorganic selenium) into its high bioavailable forms (organic selenium). Objective. The aim of this study was to investigate the bio-transformation of selenium by Lactobacillus bacteria towards the characterisation of selenium metabolites. Material and Methods. The speciation of selenium was evaluated by high performance liquid chromatography with inductively coupled plasma mass spectrometry detector. The extraction of selenium species from lyophilized bacteria was executed with water, the mixture of lipase and protease, as well as lisozyme and sodium dodecyl sulphate. Results. All investigated bacteria strains cultivated in the presence of Na2SeO3 effectively uptake selenium. Surprisingly, none of the applied extraction media exhibited a strong power to release the majority of the uptaken selenium compounds. Thus a maximum of 10% of the selenium was extracted from bacteria exposed to the enzymes. However, it was found that Lactobacillus bacteria are able to metabolize inorganic ions of selenium (IV) into Se-methionine, Se-methyloselenocysteine and other unidentified forms. Conclusions. The study confirmed the ability of probiotic bacteria to biotransform inorganic selenium into its organic derivatives. Therefore, Se-enriched bacteria can be considered as an addition to the functional food.

7

Bifidogenic and antioxidant activity of exopolysaccharides produced by Lactobacillus rhamnosus E/N cultivated on different carbon sources

86%

Polak-Berecka M., Wasko A., Szwajgier D., Choma A.

Polish Journal of Microbiology

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2013

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tom 62

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nr 2

Lactobacillus rhamnosus E/N is a probiotic bacterium, which synthesizes exopolysaccharides (EPS) with significant bifidogenic and antioxidant activities. The sugar composition of the EPSs produced depended on carbohydrates used as a carbon source in the growth media. Five Bifidobacterium strains were tested in vitro for their ability to utilize all the EPSs studied. The highest bifidogenic activity was revealed by EPSs obtained from Lactobacillus cultures supplemented with Gal, Lac, and Mal as the only carbon source, while significant antioxidant effects were observed in EPSs isolated from growth media enriched with galactose, lactose, and sucrose.

8

Development of oat-banana fermented beverage with beta-glucan additive

86%

Owczarek L., Jasinska U. T., Skapska S.

Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego

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2015

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tom 70

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nr 2

The aim of the study was to create a pro-healthy, tasteful, fermented, milkless beverage for people showing an allergy to milk proteins and/or lactose intolerance. An oat-banana matrix for fermentation, in versions fortified with beta-glucan preparations, PromOat, Betaven, OatFibre, was soured with starter variants, Streptococcus thermophilus, Lactobacillus paracasei, Lactobacillus plantarum. The fermentation processes were characterized within kinetic parameters. Streptococcus thermophilus selected for fermentation of the oat-banana matrix fortified with a PromOat beta-glucan preparation, assured a highly acceptable sensory profile for the fermented beverage. Beverage was characterized according to pH, viscosity, titratable acidity, lactic acid enantiomers, beta-glucan content, sensory features and the LAB number. The beverage’s sensory profile subsisted alongside the LAB number above 7 lg cfu g-1 during 4 weeks of cold storage; beta-glucan content was stable thus ensuring health benefits for consumers. All lactic acid formed and maintained in the product was L-lactate, assuring the beverage’s appropriateness for children. Practical applications. The developed functional fruit-cereal fermented beverage, fortified with beta-glucan additive, containing high number of LAB and prevalence of L-isomer of lactic acid can be an attractive alternative for people with allergy or intolerance for milk, including children. The developed technology enables to obtain product of high sensory and nutrition quality, stable up to 4 weeks of cold storage.

9

A method to increase the survival of probiotic bacteria Lactobacillus brevis at a lowered pH

86%

Jurkowski A., Koziol J. J., Gronczewska E.

Biological Letters

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2019

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tom 54

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nr 1

10

Isolation and identification of microorganisms including lactic acid bacteria and their use in microbial deacidification of wines from domestic vineyards

86%

Drozdz I., Makarewicz M., Tuszynski T.

Polish Journal of Microbiology

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2013

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tom 62

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nr 3

The aim of this study was to identify various bacteria isolated from grapes and their wines. Additionally we investigated the capacity of lactic acid bacteria for microbiological deacidification of wines produced in Poland. We have identified Oenococcus oeni, Lactobacillus acidophilus and Lactobacillus delbrueckii. During the microbial deacidification process, we observed decreases of total acidity and increases of volatile acidity, with statistically significant changes noted for O. oeni in Marechal Foch and Seyval Blanc, and for Lb. acidophilus in Frontenac. On the other hand, a statistically significant increase in pH was observed in Marechal Foch and Seyval Blanc following deacidification by O. oeni.

11

Growth and survival of prebiotic lactic acid bacteria in the presence of heterocyclic aromatic amines

86%

Nowak A.

Żywność Nauka Technologia Jakość

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2014

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tom 21

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nr 3

Heterocyclic aromatic amines (HCAs) ingested with heat-processed meat can contribute to colon cancer development. Those compounds interact with human intestinal microbiota. Under the research study, the effect was analyzed of IQ, MeIQx, or PhIP amines (each of them at 5 and 25 μg/ml concentration rates) on the growth (24 h cultivation in MRS broth) and survival (incubation for max. 120 h in a phosphate buffer) of four probiotic strains of Lactobacillus. It was found that no concentration level of the HCAs analyzed impacted the growth of bacteria. A higher concentration level of IQ (25 μg/ml) decreased the survival of Lb. casei 0900 after a 24 h period of incubation. MeIQx and PhIP also decreased the survival of Lb. paracasei 0919 after a 24 h period of incubation. Totally, the count of living cells decreased from 109 cfu/ml to 108 cfu/ml. Three strains were absolutely resistant to PhIP during a 120 h period of incubation. The results obtained prove that the probiotic bacteria studied maintain their high viability in the presence of the amines tested and, probably, they can bind together with them in human colon and, then, the aggregated particles are removed from the human body.

12

Probiotics applications in the dairy industry

86%

Leyer G., Kolakowski P.

Polish Journal of Natural Sciences. Supplement

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2004

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tom 02

121-128

13

Oddzialywanie mieszanych kultur bakterii fermentacji propionowej i mlekowej na grzyby patogeniczne

86%

Gwiazdowski R., Gwiazdowska D.

Progress in Plant Protection

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2008

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tom 48

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nr 2

719-723

14

Occurrence of structural enterocin genes among silage enterococci

86%

Marcinakova M., Simonova M., Strompfova V., Laukova A.

Bulletin of the Veterinary Institute in Puławy

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2005

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tom 49

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nr 4

15

Effect of starter cultures containing lactic acid bacteria on the microbiological quality of cottage cheese

86%

Kornacki K., Klebukowska L., Pruszynska M.

Polish Journal of Natural Sciences

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2002

|

tom 11

16

Cholesterol assimilation by commercial yoghurt starter cultures

86%

Ziarno M., Sekul E., Lafraya A. A.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2007

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tom 06

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nr 1

The ability to in vitro cholesterol level reduction in laboratory media has been shown for numerous strains of lactic acid bacteria, but not for all strains of lactic bacteria used in the dairy industry. The aim of this work was the determination of the ability of selected thermophilic lactic acid bacteria to cholesterol assimilation during 24 h culture in MRS broth. Commercial starter cultures showed various ability to cholesterol assimilation from laboratory medium. In case of starter cultures used for production of traditional yoghurt, consisting of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, the quantity of assimilated cholesterol did not exceed 27% of its initial contents (0.7 g in 1 dm3). Starter cultures used for bioyoghurt production, containing also probiotic strains (came from Lactobacillus acidophilus species or Bifidobacterium genus) assimilated from almost 18% to over 38% of cholesterol. For one monoculture of Lb. acidophilus, cholesterol assimilation ability of 49-55% was observed, despite that the number of bacterial cells in this culture was not different from number of bacteria in other cultures.

17

Effect of chosen lactic acid bacteria strains on Staphylococcus aureus in vitro as well as in meat and raw sausages

86%

Gomolka-Pawlicka M., Uradzinski J., Wiszniewska A.

Polish Journal of Veterinary Sciences

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2004

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tom 07

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nr 4

The present study was aimed at determining the influence of 15 strains of lactic acid bacteria on the growth of 2 Staphylococcus aureus strains in vitro as well as in meat and raw sausages. The investigations were performed within the framework of three alternate stages which differed in respect to the products studied, the number of Lactobacillus sp. strains and, partly, methodological approach. The study also considered water activity (aw) and pH of the products investigated. The results obtained are demonstrated in 5 diagrams. It was found that among 15 strains of Lactobacillus aureus investigated only one strain, Lactobacillus helveticus T 78, showed antagonistic effect on studied strains of Staphylococcus aureus both in vitro as well as in meat and raw sausages. Five other strains of Lactobacillus spp. displayed the antagonistic effect in vitro only. The temperature and incubation time of sausages, but also the type of sausage stuffing were found to have a distinct or slight influence, respectively, on the antagonistic interaction between the bacteria. However, this phenomenon was affected by neither aw nor pH.

18

Inhibitory effect of lactic acid bacteria of genus Lactobacillus on the survival of Proteus and Shigella rods in mixed cultures

86%

Paluszak Z., Bauza-Kaszewska J., Szala B.

Bulletin of the Veterinary Institute in Puławy

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2006

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tom 50

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nr 3

19

Phytate-degrading activity in lactic acid bacteria

86%

Haros M., Bielecka M., Honke J., Sanz Y.

Polish Journal of Food and Nutrition Sciences

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2008

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tom 58

|

nr 1

The phytate-degrading and phosphatase activities of several Lactobacillus strains belonging to different species and isolated from different ecosystems were tested. The specific activities against phytate (InsP6) varied from 0.024 to 0.531 U/mg protein, being the highest for L. casei DSM 20011. The studied strains hydrolysed p-nitrophenylphosphate at higher rates than phytate, except for L. casei DSM 20011 and L. plantarum W42. The ability of the different strains to hydrolyse InsP6 and generate lower myo-inositol phosphates during growth was tested by HPLC. The InsP6 hydrolysis was in the range from 0.0 to 8.83%, being the highest for L. plantarum W42 and L. plantarum 110, followed by L. casei 40W. The optimal pH and temperatures of phytate-degrading activity varied in the range from 5.0 to 7.5 and from 50 to 60°C, respectively. The incorporation of different types of carbon sources or inorganic phosphate to the growth medium modulated the synthesis of phytate-degrading enzymes in the studied strains. Further studies should be carried out to provide progress in the understanding of the potential nutritional and technological roles of the most active strains in the elaboration of whole sour breads.

20

The influence of choleterol and biomass concentration on the uptake of cholesterol by Lactobacillus from MRS broth

86%

Ziarno M.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2007

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tom 06

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nr 2

The aim of this study was the determination of some factors influence (i.e. the vitality of bacteria cells and the cholesterol concentration) on the ability of selected Lactobacillus sp. to cholesterol uptake during culture in MRS broth. Three Lactobacillus strains (Lb. delbrueckii subsp. bulgaricus, Lb. acidophilus, Lb. casei) isolated from commercial single species lyophilized dairy starter cultures and three Lactobacillus strains (Lb. plantarum, Lb. delbrueckii subsp. bulgaricus, Lb. acidophilus) originated from commercial pharmaceuticals were used in this study. The uptake of cholesterol from MRS broth during the growth of Lactobacillus sp., expressed as the difference between the final and the initial concentrations of cholesterol, ranged from 0.053 to 0.153 g/dm3, apart from the initial cholesterol content and the origin of Lactobacillus sp. The results confirmed that biomass concentration have a statistically significant effect on uptake of cholesterol. The ten-fold increase of the amount of intact cells biomass caused about 1.5-2-fold increase of the amount of cholesterol removed. The influence of the concentration of biomass of alive cells on the removal of cholesterol was bigger than in case of the heatsterilized cells.

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