The growth dynamics of Lactobacillus acidophilus 145 and Lb. rhamnosus GG in substrate prepared from buckwheat, water or milk, sucrose or flavoring compound (vanilla and chocolate) was investigated. In general, during the fermentation (numbers at the end have reached values from 1.8?108 to 3.4?109 cfu g1) or storage (Nfinal from 1.8?108 to 3.3?109 cfu g1), the growth of individual strain was satisfactory. According to the evaluation of overall taste, the substrate with vanilla flavor and water, fermented by Lb. rhamnosus GG for 24 h and stored for 5 days, obtained the highest number of points. Lactobacilli had slightly cytotoxic effect on the HeLa cells and Caco-2 cells, and the percentage of inhibition after 48 and 72 h of exposure ranged from 40 to 96 % for both selected strains.
- MeSH
- apoptóza MeSH
- bezlepková dieta * MeSH
- Caco-2 buňky mikrobiologie MeSH
- celiakie dietoterapie MeSH
- Fagopyrum * MeSH
- fermentace MeSH
- HeLa buňky mikrobiologie MeSH
- Lacticaseibacillus rhamnosus * izolace a purifikace růst a vývoj MeSH
- Lactobacillus acidophilus * izolace a purifikace růst a vývoj MeSH
- lidé MeSH
- probiotika * MeSH
- Check Tag
- lidé MeSH
RATIONALE: Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) profiling of bacteria is often used to distinguish isolates beyond the species level, even to the level of individual strains. However, the influence of bacterial growth conditions on the discriminatory power of the method to the strain level has not yet been properly evaluated. METHODS: For the purpose of this study, we used an extraction protocol recommended for clinical laboratories for MALDI-TOF MS profiling of bacteria. Seventeen closely related strains of the Lactobacillus acidophilus group were cultivated under various growth conditions (growth medium, time, and temperature) and analyzed. RESULTS: Out of a total of 327 samples, 80 % were correctly assigned to the species level and 13 % only to the genus level. When using data obtained from strains cultured for lengthy periods (7 days), the identification success rate was reduced due to poor signal quality, whereas with shorter cultivation times there was no influence of growth conditions on the assignment of particular strains to their corresponding species. However, variations in certain cultivation parameters were found to influence identification and differentiation of most of the examined strains. Strain discrimination was frequently found to be dependent on the selection of culture conditions. MALDI-TOF MS data treatment (strain-specific peak detection, BioTyper scoring, subtyping, or cluster analysis) also contributed to the discriminatory power of the method. CONCLUSIONS: When MALDI-TOF MS profiling of bacteria is used for strain discrimination, the cultivation conditions should be properly optimized and controlled as they significantly contribute to the discriminatory power of the method.
- MeSH
- čas MeSH
- fylogeneze MeSH
- kultivační média MeSH
- Lactobacillus acidophilus klasifikace genetika růst a vývoj izolace a purifikace MeSH
- reprodukovatelnost výsledků MeSH
- spektrometrie hmotnostní - ionizace laserem za účasti matrice metody MeSH
- techniky typizace bakterií * metody normy MeSH
- teplota MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
Common starter cultures used in fermented mutton sausages were substituted by probiotic strains of Lactobacillus acidophilus CCDM 476 and Bifidobacterium animalis 241a. Technological properties of the traditional and the probiotic sausages were compared. The potential probiotic effect was evaluated by enumeration of bifidobacteria and lactobacilli in stool samples of 15 volunteers before and after a 14-day consumption period. The numbers of lactobacilli (10(7) cfu/g) and bifidobacteria (10(3) cfu/g) in the final product did not affect the technological properties. The use of L. acidophilus as a starter culture was found more beneficial than the use of B. animalis. Even after 60 days of storage, high counts of L. acidophilus (10(6) cfu/g) were detected; on the other hand, the counts of B. animalis were under the detection limit. Regarding sensory properties, the probiotic products showed better texture, and, curiously, a reduction of the typical smell of mutton. The numbers of lactobacilli in stool samples increased significantly after the consumption of the probiotic sausages.
- MeSH
- Bifidobacterium růst a vývoj izolace a purifikace MeSH
- chuť fyziologie MeSH
- dospělí MeSH
- feces mikrobiologie MeSH
- fermentace MeSH
- koncentrace vodíkových iontů MeSH
- Lactobacillus acidophilus růst a vývoj izolace a purifikace MeSH
- lidé středního věku MeSH
- lidé MeSH
- masné výrobky mikrobiologie MeSH
- počet mikrobiálních kolonií MeSH
- potravinářská mikrobiologie * MeSH
- prasata MeSH
- probiotika aplikace a dávkování MeSH
- zvířata MeSH
- Check Tag
- dospělí MeSH
- lidé středního věku MeSH
- lidé MeSH
- mužské pohlaví MeSH
- ženské pohlaví MeSH
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
The activity of antagonistic substances produced by Pseudomonas aeruginosa and Lactobacillus acidophilus against the planktonic and sessile populations of Staphylococcus aureus strains was demonstrated. The strongest effects were caused by probiotic L. acidophilus strain - bacteriocin-like inhibitory substances (BLIS) positive. However, the S. aureus A3 growth, adhesion and biofilm formation was also limited by cell-free supernatant of L. acidophilus H-1 (BLIS negative). Moreover, competitive direct interactions were observed between staphylococci and the above bacteria, which influenced the formation of dualspecies aggregates on the surface.
- MeSH
- antibakteriální látky farmakologie metabolismus MeSH
- antibióza MeSH
- bakteriální adheze účinky léků MeSH
- bakteriociny farmakologie metabolismus MeSH
- biofilmy účinky léků MeSH
- kultivační média speciální farmakologie MeSH
- Lactobacillus acidophilus fyziologie metabolismus růst a vývoj MeSH
- lidé MeSH
- plankton růst a vývoj MeSH
- probiotika MeSH
- Pseudomonas aeruginosa fyziologie metabolismus růst a vývoj MeSH
- Staphylococcus aureus fyziologie růst a vývoj účinky léků MeSH
- Check Tag
- lidé MeSH
- MeSH
- Candida albicans růst a vývoj MeSH
- Lactobacillus acidophilus růst a vývoj MeSH
- mykózy MeSH
- vaginitida etiologie mikrobiologie MeSH
- Publikační typ
- přehledy MeSH
- MeSH
- chromatografie iontoměničová MeSH
- krysa rodu rattus MeSH
- Lactobacillus acidophilus růst a vývoj MeSH
- lidé MeSH
- myeloidní leukemie moč MeSH
- myši MeSH
- nukleosidy moč MeSH
- psi MeSH
- radioterapie MeSH
- spektrofotometrie MeSH
- zvířata MeSH
- Check Tag
- krysa rodu rattus MeSH
- lidé MeSH
- myši MeSH
- psi MeSH
- zvířata MeSH
