Wyniki wyszukiwania

1

The application of probiotic bacteria in the fermented vegetable, cereal and meat products

100%

Jakubczak A., Stachelska M. A., Swislocka R., Lewandowski W.

Polish Journal of Natural Sciences

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2012

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tom 27

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nr 1

Probiotic microorganisms are known to have the beneficial effects on people's health. Literature data show that the best source of probiotic bacteria are dairy fermented products. Not only dairy fermented foods contain probiotic cells. There are also non-dairy products from fermented vegetables, cereals, soy and meat where a growth of probiotic bacteria takes place. The interest in the application of probiotic bacteria in the food production comes from their positive influence on human organisms.They are applied in the treatment of gastrointestinal infections, virus and bacteria infections. Probiotic bacteria improve the lactose metabolism and decrease cholesterol. They possess anti- mutagenic and anti-carcinogenic properties. There is a need of widening a variety of non-dairy products in which it will be possible to apply probiotic bacteria. The purpose of this paper was to discuss the possibilities of application of probiotic bacteria in new and traditional non-dairy products on base of literature data.

2

Probiotics in fermented meat products

100%

Kolozyn-Krajewska D., Dolatowski Z. J.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2009

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tom 08

|

nr 2

61-74

Probiotic bacteria strains are successfully used in production of processed milk products, and certain juices, however, their use has not been observed in production of raw ripening meat products. In the case of meat products, raw products are deemed to be and actually are a suitable medium for the development of probiotic microorganisms. Scientific projects are being conducted on a European and even world scale. However, the health safety criterion should be of primary importance with respect to the use of probiotics. The application of certain bacteria strains deemed to have probiotic properties can be quite disputable. For that reason, further studies with regard to achieving absolute health safety of probiotic foodstuffs should be continued

3

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

100%

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

4

Improvement of viability of probiotic bacteria, organoleptic qualities and physical characteristics in kefir using transglutaminase and xanthan

100%

Sabooni P., Pourahmad R., Adeli H. R. M.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2018

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tom 17

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nr 2

5

The role of probiotics in the organism

100%

Siuta A.

Acta Agraria et Silvestria. Series Zootechnica

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1997

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tom 35

33-45

6

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Development of a functional fermented peanut-based cheese analog using probiotic bacteria

84%

Sharma P., Sharma D., Amin A.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2018

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tom 99

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nr 4

7

Induced systemic resistance to wheat take-all disease by probiotic bacteria

84%

Jasem A. M., Sharifi R., Abbasi S.

Journal of Plant Protection Research

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2018

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tom 58

|

nr 3

In this study, the effect of six commercial biocontrol strains, Bacillus pumilus INR7, B. megaterium P2, B. subtilis GB03, B. subtilis S, B. subtilis AS and B. subtilis BS and four indigenous strains Achromobacter sp. B124, Pseudomonas geniculate B19, Serratia marcescens B29 and B. simplex B21 and two plant defense inducers, methyl salicylate (Me-SA) and methyl jasmonate (Me-JA) were assessed on suppression of wheat take-all disease. Treatments were applied either as soil drench or sprayed on shoots. In the soil drench method, the highest disease suppression was achieved in treatment with strains INR7, GB03, B19 and AS along with two chemical inducers. Bacillus subtilis S, as the worst treatment, suppressed take-all severity up to 56%. Both chemical inducers and bacterial strains AS and P2 exhibited the highest effect on suppression of take-all disease in the shoot spray method. Bacillus subtilis S suppressed the disease severity up to 49% and was again the worst strain. The efficacy of strains GB03 and B19 decreased significantly in the shoot spray method compared to the soil drench application method. Our results showed that most treatments had the same effect on take-all disease when they were applied as soil drench or sprayed on aerial parts. This means that induction of plant defense was the main mechanism in suppressing take-all disease by the given rhizobacteria. It also revealed that plant growth was reduced when it was treated with chemical inducers. In contrast, rhizobacteria not only suppressed the disease, but also increased plant growth.

8

Novel, ferulic acid esterases from Bifidobacterium sp. produced on selected synthetic and natural carbon sources

84%

Szwajgier D., Dmowska K.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2010

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tom 09

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nr 3

305-318

Background. Ferulic acid esterases (or feruloyl esterases), a common group of hydrolases are very well distributed in the plant kongdom. The fungal feruloyl esterases were very extensively studied whereas probiotic lactic acid bacteria as the source of this enzyme were generally omitted. Free phenolic acids - strong antioxidants can be released from the dietary fiber by the action of intestinal lactic acid bacteria. The aim of this study was to examine the three probiotic Bifidobacterium strains to produce extracellular FAE on different synthetic and natural carbon sources. Material and methods. Studies were carried out using Bifidibacterium strains (B. ani- malis Bi30, B. catenulatum KD 14 and B. longum KN 29). The strains were cultivated using minimal growth media containing selected natural and synthetic carbon sources: German wheat bran, rye bran, barley spent grain, isolated larchwood arabinogalactan, apple pectin, corn pectin, methyl esters of phenolic acids. The production of extracellular feruloyl esterase was estimated using the post cultivation supernatants and methyl ferulate. The concentration of ferulic acid released from the ester was determined using HPLC with DAD detection. Results. The most efficient bacterial strain for FAE production was B. animalis cultivated in the presence of methyl p-coumarate and methyl ferulate as the main carbon sources (14.95 nmol mr' min"1 and 4.38 nmol ml ' min"1, respectively). In the case of each FAE, the highest activity was obtained at 37°C (pH 6.3) in Theorell/Steinhagen buffer (B. animalis Bi30) or in Tris/HCl buffer (B. catenulatum KD14 and B. longum KN29). Taking under consideration all results, it should be noticed that the highest feruloyl esterase activities were obtained using synthetic methyl esters of phenolic acids. Conclusions. The presented results broaden the knowledge about the production of the feruloyl esterase by probiotic bacteria. Although the enzyme is only accessory during the hydrolysis of food components during intestinal digestion, some conclusions on the role of lactic acid bacteria in the release of food antioxidants phenolic acids can be established.

9

Development of synbiotics with inulin, palatinose, alpha-cyclodextrin and probiotic bacteria

84%

Pranckute R., Kaunietis A., Kuisiene N., Citavicius D.

Polish Journal of Microbiology

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2014

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tom 63

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nr 1

Success in creating a synbiotic depends on compatibility between the chosen components – prebiotic and probiotic. In this work the interactions between Lactobacillus sp. strains isolated from yogurts and type strains of Lactobacillus sp. and Lactococcus sp., and the dependence of their growth and antibacterial activity on three oligosaccharides (OS) – palatinose, inulin and α-cyclodextrin were investigated. All isolated lactobacilli produce antibacterial compounds, which possibly are the bacteriocins of Lactobacillus casei ATCC334 strain. Results of growth analysis with different OS revealed that part of lactobacilli isolated from yogurts can effectively ferment inulin and may be used for the development of synbiotics. Palatinose and Lactobacillus acidophilus could be used as symbiotics with effective antibacterial activity. One of the types of Lactococcus sp. strains can assimilate palatinose and α-cyclodextrin, so they both can be used as components of synbiotics with the investigated lactococci. Results of this analysis suggest that the investigated isolated and type strains of Lactobacillus sp. and Lactoccocus sp. can be useful as probiotics in the development of synbiotics. Together with prebiotics – palatinose, inulin and α-cyclodextrin, the synbiotics, which could regulate not only the growth of beneficial bacteria in the gastrointestinal tract, but also their antibacterial activity, can be created.

10

Impact of pasteurisation and type of packaging on probiotic bacteria in bio-yoghurts of goats' milk during storage

84%

Kudelka W.

Medycyna Weterynaryjna

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2010

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tom 66

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nr 02

109-112

The objective of the research was to determine the impact of the pasteurization process of raw material and of the type of packaging on the survival rate of probiotic bacteria in bio-yoghurts from goats’ milk during storage. The bio-yoghurts investigated were manufactured from goats’ milk using a container method. The milk under processing was centrifuged and normalized to a fat level of 2%. Next, it was pasteurised at a temperature of 95 °C during 5 min and at 90 °C during 10 min, after which it was cooled to 40 °C. The cooled milk was inoculated with DVS ABT1 inoculants added. The bioyoghurts were thermostated (controlled) in containers at a temperature of 40 °C (+/-1 °C) until they reached a pH level of 4.7. Then, they were cooled again to a temperature below 20 °C and poured into 4 different packagings made of polypropylene (PP), polystyrene (PS), polyethylene (PEHD), and glass (G), each of a capacity of 200 cm³. The bio-yoghurts were subsequently stored in the dark for 21 days at temperatures ranging from 2 to 5 °C. The presence of probiotic bacteria in bio-yoghurt was determined 12 h after the bio-yoghurts were manufactured, and on the 7th, 14th, and 21st day of storage. In total 240 samples were analysed. The applied packagings did not statistically significantly differentiated the count of bacteria in bio-yoghurts manufactured from goats’ milk, except for the Str. thermophilus bacteria count that changed only on the 14th day after manufacturing. The statistically significant impact of the pasteurisation temperature of raw material was found in the case of the L. acidophilus count immediately upon manufacturing. A lower pasteurisation temperature of goats’ milk had a favourable effect on the growth of bacteria, and in such bio-yoghurts the population of all the bacteria was higher. It was found that irrespective of the applied pasteurization temperature of raw material and of the type of packagings, the count of individual bacterial genera was at a level significantly higher than 10⁶ cfu/ml, which ensures that the milk drinks studied achieve the therapeutic minimum. Thus, expanding the production of goat milk bio-drinks can enhance the assortment of healthful diary products available in the market.

11

Production of dry Lactobacillus rhamnosus GG preparations by spray drying and lyophilization in aqueous two-phase system

84%

Leja K., Dembczynski R., Bialas W., Jankowski T.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2009

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tom 08

|

nr 4

39-49

Background. Drying is the oldest method of food preservation. It works by removing water from the food, which prevents the growth of microorganisms and decay. Moreover, spray or freeze drying is also used for the preservation of probiotic cultures. The aim of this study was to compare a survival rate of probiotic bacteria Lactobacillus rhamnosus during spray and freeze drying in ATPS. These results were also compared with survival rate of cells dried under the same conditions but suspended only in skim milk, 6% solution of PVP or 6% solution of dextran. Material and methods. The bacteria Lactobacillus rhamnosus GG were suspended and spray or freeze dried in various types of aqueous two-phase emulsions: PVP/dextran, PEG4000/dextran and PEG8000/dextran. These emulsions consisted of different types of polymers and had varying ratio of polymers in dispersed (dextran) and dispersing (PEG and PVP) phases. Results. The research demonstrated that survival rate of bacteria directly after drying depended mainly on protective reagent, rather than on drying method. After 30-day-storage of the dried bacteria cell specimens, the highest survival rate was noted in case of freeze dried cells in milk. In case of spray drying the highest cell survival rate was observed when emulsion PVP3.6%/dextran2.4% was used as a drying medium. Conclusions. Finally, it has been found that cell survival rate was not strongly influenced by the storage temperature of the powder but it depended on the drying medium.

12

Study on Bacillus isolated from intestine of Persian sturgeon (Acipenser persicus) comparing with commercial probiotics

84%

Tabari M., Tabari K., Karimzadegan H., Mohammadi M.

International Letters of Natural Sciences

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2016

|

tom 60

13

Epithelial cell cultures in vitro as a model to study functional properties of food

84%

Grajek W., Olejnik A.

Polish Journal of Food and Nutrition Sciences

|

2004

|

tom 13/54

|

nr Spec.Issue 1

14

Zywnosc probiotyczna w aspekcie bezpieczenstwa zdrowotnego

67%

Kolozyn-Krajewska D.

Żywność Nauka Technologia Jakość. Suplement

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2001

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tom 08

|

nr 4

93-105

W publikacji omówiono definicje probiotyków, prebiotyków, synbiotyków i żywności probiotycznej. Przedstawiono także charakterystykę mikroflory jelitowej człowieka i bakterii probiotycznych. Omówiono korzyści płynące z obecności bakterii probiotycznych w przewodzie pokarmowym człowieka oraz konieczność zapewnienia bezpieczeństwa zdrowotnego żywności probiotycznej.

15

Wykorzystanie opornych dekstryn przez bakterie z rodzaju Lactobacillus

67%

Kapusniak J., Barczynska R., Slizewska K., Libudzisz Z.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2008

|

tom 530

445-457

Oporne na trawienie enzymatyczne chemicznie modyfikowane dekstryny otrzymane w wyniku ogrzewania skrobi ziemniaczanej z kwasem chlorowodorowym jako katalizatorem oraz dodatkowo kwasami polikarboksylowymi (cytrynowym i winowym) testowano jako źródło węgla dla bakterii z rodzaju Lactobacillus o potwierdzonych właściwościach probiotycznych. Hodowano bakterie Lactobacillus rhamnosus GG i Lactobacillus casei DN 114 001 w podłożu zawierającym testowane dekstryny jako jedyne źródło węgla. Dynamikę wzrostu badano bezpośrednio po zaszczepieniu oraz po 4, 8, 12, 24, 48, 72, 96 i 168 godzinach inkubacji (37°C) metodami płytkową Kocha oraz spektrofotometryczną. Badano również pH i aktywność kwaszącą szczepu. Wykazano, że szczepy Lactobacillus rhamnosus GG i Lactobacillus casei DN 114 001 były zdolne do metabolizowania dekstryn ze skrobi ziemniaczanej, które w zastosowanym podłożu stanowiły jedyne źródło węgla. Najlepszym źródłem węgla okazały się dekstryny D1 i D2.

16

Effect of Bifidobacterium sp. on the health state of piglets, determined on the basis of hematological and biochemical indices

67%

Kander M.

Electronic Journal of Polish Agricultural Universities. Series Veterinary Medicine

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2004

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tom 07

|

nr 2

17

Lactobacillus rhamnosus exopolysaccharide ameliorates arthritis induced by the systemic injection of collagen and lipopolysaccharide in DBA/1 mice

67%

Nowak B., Ciszek-Lenda M., Srottek M., Gamian A., Kontny E., Gorska-Fraczek S., Marcinkiewicz J.

Archivum Immunologiae et Therapiae Experimentalis

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2012

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tom 60

|

nr 3

18

Potential parapharmaceuticals in the traditional Polish diet

67%

Naruszewicz M., Kozlowska-Wojciechowska M.

Journal of Physiology and Pharmacology. Supplement

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2005

|

tom 56

|

nr 1

69-78

The basic parapharmaceuticals in the Polish diet include natural anti-oxidants - bioflavonoids found in berry fruit. They were proven to have the ability to regulate genetic transcription and increase the synthesis of nitric oxide which counteracts dysfunction of the vascular endothelium. They also display anti-oxidant action through the inhibiting effect on cyclooxygenase - COX-2, and increase the level of adiponectin. We have also more and more proof of the important biological role of short-chained fatty acids formed as a result of fermentation of fibre by probiotic bacteria. Through their effects on peroxisome proliferators activated receptors (PPAR), butyric and propionic acids may reduce the expression of adhesion molecules and exert anti-inflammatory action both in the gastrointestinal tract as well as systemically.

19

Use of synbiotics for production of functional low fat Labneh

67%

Salem M. M. E., Abd El-Gawad M. A. M., Hassan F. A. M., Effat B. A.

Polish Journal of Food and Nutrition Sciences

|

2007

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tom 57

|

nr 2

151-159

In the present work, the compared effect of 1% inulin and fat replacers (1% Dairy-Lo and 0.1% Dariloid) on chemical properties, growth and stability of probiotic bacteria and sensory attributes in Labneh cheese during storage (30 days) at 5°C was studied. Three strains of probiotic bacteria were used, Lactobacillus reuteri B-14171, Lactobacillus johnsonii B-2178 and L. salivarius B-1950, with a yoghurt starter cultures. Addition of inulin, Dairy-Lo and Dariloid increased the soluble nitrogen, total volatile fatty acids, acetaldehyde and diacetyl. The effect of added prebiotics on soluble tyrosine and tryptophan was more pronounced. All strains showed good growth and survival in the presence of prebiotics. Initial counts of probiotic bacteria and their subsequent survival were better in the products supplemented with inulin. The most acceptable cheeses were those supplemented with 1% inulin.

20

The effect of royal jelly on growth and short-chain fatty acid production of probiotic bacteria and activity of bacterial procarcinogenic enzymes in rat faeces

67%

Haddadin M. S. Y., Haddadin J., Benguiar R.

Polish Journal of Food and Nutrition Sciences

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2012

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tom 62

|

nr 4

The present study was done to evaluate the effect of three different royal jelly samples on the kinetic growth of two isolates of lactic bacteria; Lactobacillus acidophilus and Bifi dobacterium bifi dum. The results showed that the addition of royal jelly supported and improved the growth of L. acidophilus and B. bifi dum. The highest count of L. acidophilus was 9.01 (log10 cfu/mL) when 2% (w/v) of the royal jelly sample 3 was added to milk. The highest count of B. bifi dum was 9.07 (log10 cfu/mL) when 5% (w/v) of the royal jelly sample 1 was added to milk. Based on the obtained results, royal jelly showed the capability of prebiotic activity and increasing the activity of L. acidophilus and B. bifi dum. Royal jelly promotes SCFAs productions which are believed to have an antitumor effect. The results showed the presence of signifi cant synbiotic effect of fermented milk and royal jelly on the intestinal microfl ora. This effect is translated by the reduction in the faecal enzyme activities of β-glucuronidase, arylsulphatase, and β-gluconsidase which are involved in colon carcinogenesis.

Ograniczanie wyników

The application of probiotic bacteria in the fermented vegetable, cereal and meat products

Probiotics in fermented meat products

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

Improvement of viability of probiotic bacteria, organoleptic qualities and physical characteristics in kefir using transglutaminase and xanthan

The role of probiotics in the organism

Development of a functional fermented peanut-based cheese analog using probiotic bacteria

Induced systemic resistance to wheat take-all disease by probiotic bacteria

Novel, ferulic acid esterases from Bifidobacterium sp. produced on selected synthetic and natural carbon sources

Development of synbiotics with inulin, palatinose, alpha-cyclodextrin and probiotic bacteria

Impact of pasteurisation and type of packaging on probiotic bacteria in bio-yoghurts of goats' milk during storage

Production of dry Lactobacillus rhamnosus GG preparations by spray drying and lyophilization in aqueous two-phase system