Survival rate of chosen Lactobacillus bacteria type in media of different pH

• Autorzy: Goderska K. , Czarnecka M. , Czarnecki Z.
• Języki publikacji: EN

Abstrakty

EN

This work presents the survival rate of the Lactobacillus rhamnosus and Lactobacillus plantarum bacteria in a changing pH medium inhibiting their growth. The bacteria were kept in pH ranging from 2 – 6, which is a pH of pickled vegetables or stomach. The growth of the bacteria was measured with the use of the method of inoculation onto Petrie’s plates and nephelometric method. The longest survival rate of the bacteria was noticed in the pH ranging from 4 – 6. Moreover, the growth of the bacteria is correlated with the absorbance level measured with a nephelometric method. The results of the experiments upheld the presumption saying that the Loctobacillus plantarum bacteria are able to survive in man’s stomach the time they spend there together with the food.

Słowa kluczowe

EN

different pH; Lactobacillus plantarum; survival rate; food; pH medium; Lactobacillus; bacteria; probiotic; growth; Lactobacillus acidophilus

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2002
• Tom: 05
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl

Twórcy

autor

Goderska K.

• Agricultural University of Poznan, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Czarnecka M.

autor

Czarnecki Z.

Bibliografia

• Biegańska M., 1996. Probiotyki i mechanizm ich działania [Probiotics and the mechanism of their operation]. Magazyn Weterynarii, 5(6), 529-533 [ in Polish].
• Bielecka M., Majkowska A., Śmieszek M., Bednarski W., Kowalewska- Piontas J., 1998. Słodkie mleko bifido-acidofilne o obniżonej zawartości laktozy [Sweet biophidoacidophilic milk of a lowered lactose content]. 29 Ses. Nauk. KTiChŻ PAN Olsztyn [in Polish].
• Brassart D., Schiffrin E.J., 1997. The use of robotics to reinforce mucosal defence mechanisms. Trends Food Sci. Technol., 10, 321-325.
• DiRienzo D. B., 2000. Robotic bacteria - Implications for human health. J. Nutr., 130, 382S-383S.
• Fukushima M., Nakano M., 1996. Effects of a mixture of organisms, Lactobacillus acidophilus or Streptococcus faecalis on cholesterol metabolism in rats fed on a fat – and cholesterol – and enriched diet. Br. J. Nutr., 76, 857–867.
• Goldin B.R., 1998. Health benefits of robotics. Br. J. Nutr., 80, Suppl. 2, 203-207.
• Hughes D.B., Hoover D.G., 1991. Bifidobacteria : Their potential for use in American dairy products. Food Technol., 4, 74-80.
• Jakubczyk E., Kosikowska M., 1996. Dobroczynny wpływ pałeczek kwasu mlekowego i Bifidobacterium sp. na zdrowie ludzi [Beneficial effect of lactic acid bacilli and Bifidobacterium sp. on man's health]. Przem. Spoż., 10, 26-29 [in Polish].
• Kornacki K., Maciejewska A., Kłębukowska L.,1997. Oddziaływanie bakterii fermentacji mlekowej na funkcje życiowe i zdrowie człowieka [The influence of lactic fermentation bacteria on vital functions and man's health]. Przem. Spoż., 5, 45-48 [in Polish].
• Libudzisz Z., 1999. Probiotyki w żywieniu człowieka [Probiotics in man's diet]. Przem. Spoż., 53, 15, 20 [in Polish].
• Libudzisz Z., Kowal K., 2000. Mikrobiologia techniczna [Technical microbiology]. Wyd. Polit. Łódz. [in Polish].
• Nemcova R., 1997. Selection criteria of Lactobacilli for robotic use. Vet. Med., 42, 19–27.
• Pessi T., Sutas Y., Marttinen A., Isolauri E., 1998. Robotics reinforce mucosal degradation of antigens in rats: Implications for therapeutic use of robotics. J. Nutr., 128, 2313-2318.
• Reddy S.B., 1998. Prevention of colon cancer by pre- and robotics: evidence from laboratory studies. Br. J. Nutr., 80, Suppl. 2, 219-223.
• Salminen S., Wright A., Morelli L., Marteau P., Brassart D., Vos W.M., Fonden R., Saxelin M., Collins K., Mogensen G., Birkeland S.E., Mattila- Sandholm T., 1998. Demonstration of safety of robotics – a review. Int.l J. Food Microbiol., 44, 93–106.