This study was undertaken to investigate the starter and probiotic potential of lactic acid bacteria isolated from dromedarian camel's milk using both culture-dependent and -independent approaches and metataxonomic analysis. Strains of lactic acid bacteria recovered were examined in vitro for tolerance to gastric acidity, bile, and lysozyme. Bile salt hydrolysis, serum cholesterol-lowering, oxalate degradation, proteolytic activity, exopolysaccharide production, and cell surface characteristics necessary for colonizing intestinal mucosa were also evaluated. A single strain of the species, Lactobacillus fermentum named NPL280, was selected through multivariate analysis as it harbored potential probiotic advantages and fulfilled safety criteria. The strain assimilated cholesterol, degraded oxalate, produced exopolysaccharides, and proved to be a proficient alternate yogurt starter with good viability in stored bio-yogurt. A sensorial analysis of the prepared bio-yogurt was also found to be exemplary. We conclude that the indigenous L. fermentum strain NPL280 has the desired traits of a starter and adjunct probiotic culture for dairy products.
- MeSH
- jogurt mikrobiologie MeSH
- Limosilactobacillus fermentum * metabolismus MeSH
- mikrobiota fyziologie MeSH
- mléko * mikrobiologie MeSH
- probiotika * klasifikace izolace a purifikace metabolismus MeSH
- velbloudi MeSH
- zvířata MeSH
- Check Tag
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- Geografické názvy
- Pákistán MeSH
The effect of three different amounts of acacia honey (1, 3 and 5 %) on the survival of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, and on the chemical and sensory properties of yogurts was tested. Analyses were carried out shortly after manufacture, 7 and 14 days of storage. The obtained values were compared with the those for yogurt without any addition of the acacia honey. During storage of yoghurts the count of bacteria decreased. The smallest changes in the numbers of bacteria have been found during storage of yoghurt with the highest addition of honey. This type of yogurt reached the highest antioxidant activity and the highest score in sensory evaluation.
- MeSH
- Bifidobacterium růst a vývoj MeSH
- fermentace MeSH
- funkční potraviny MeSH
- geneticky modifikované potraviny * škodlivé účinky využití MeSH
- jogurt * mikrobiologie MeSH
- lidé MeSH
- probiotika klasifikace terapeutické užití MeSH
- škrob analýza aplikace a dávkování škodlivé účinky MeSH
- Check Tag
- lidé MeSH
AIMS: Strain-specific detection of Bacillus cereus and Bacillus licheniformis in raw and pasteurized milk, and yoghurt during processing. METHODS AND RESULTS: Randomly selected isolates of Bacillus spp. were subjected to PCR analysis, where single primer targeting to the repetitive sequence Box elements was used to fingerprint the species. The isolates were separated into six different fingerprint patterns. The results show that isolates clustered together at about the 57% similarity level with two main groups at the 82% and 83% similarity levels, respectively. Contamination with identical strains both of B. cereus and B. licheniformis in raw and pasteurized milk was found as well as contaminated with different strains (in the case of raw milk and yoghurt/pasteurized milk and yoghurt). Several BOX types traced in processed milk samples were not discovered in the original raw milk. CONCLUSIONS: BOX-PCR fingerprinting is useful for characterizing Bacillus populations in a dairy environment. It can be used to confirm environmental contamination, eventually clonal transfer of Bacillus strains during the technological processing of milk. SIGNIFICANCE AND IMPACT OF THE STUDY: Despite the limited number of strains analysed, the two Bacillus species yielded adequately detectable banding profiles, permitting differentiation of bacteria at the strain level and showing their diversity throughout dairy processing.
- MeSH
- Bacillus cereus genetika izolace a purifikace MeSH
- Bacillus genetika izolace a purifikace klasifikace MeSH
- DNA fingerprinting metody MeSH
- druhová specificita MeSH
- financování organizované MeSH
- jogurt mikrobiologie MeSH
- kontaminace potravin MeSH
- mlékárenství MeSH
- mléko mikrobiologie MeSH
- polymerázová řetězová reakce MeSH
- průmysl zpracování potravin metody MeSH
- sterilizace MeSH
- techniky typizace bakterií MeSH
- zvířata MeSH
- Check Tag
- zvířata MeSH
- MeSH
- biomedicínský výzkum MeSH
- jogurt mikrobiologie využití MeSH
- lidé MeSH
- medicína založená na důkazech MeSH
- potravinářská mikrobiologie MeSH
- potravní doplňky klasifikace MeSH
- probiotika analýza aplikace a dávkování MeSH
- značení léčiv klasifikace statistika a číselné údaje MeSH
- Check Tag
- lidé MeSH
- Geografické názvy
- Česká republika MeSH
Studie z posledních 10-15 let ukázaly, že jogurt je přes svůj vysoký obsah laktózy osobami s laktózovou intolerancí dobře snášen. Tento pozitivní efekt je způsoben přítomností laktázy v bakteriích mléčného kvašení, které přežívají nízké pH žaludku a přispívají v tenkém střevě ke štěpení laktózy. Podmínkou je však neporušená buněčná membrána těchto bakterií. Rovněž zpomalená pasáž tenkým střevem ve srovnání s mlékem hraje důležitou roli.
Studies of the last 10-15 years have shown that in spite of the lactose occurrence yogurt is well tolerated by lactose intolerant people. This is attributed to the lactase present in the living lactic acid bacteria of the fermented dairy product, which survive the acid conditions of the stomach and contribute to lactose digestion in the small intestine. These lactic acid bacteria must have an intact cell membrane. The decreased gastrointestinal transit time of yogurt compared to milk is also important.
- MeSH
- beta-galaktosidasa metabolismus MeSH
- Bifidobacterium enzymologie MeSH
- intestinální absorpce MeSH
- jogurt analýza mikrobiologie MeSH
- kysané mléčné výrobky * metabolismus MeSH
- laktosa metabolismus MeSH
- lidé MeSH
- nesnášenlivost laktózy * metabolismus MeSH
- stanovení žaludeční acidity MeSH
- trávení * MeSH
- Check Tag
- lidé MeSH
