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Viable Organisms (viable + organism)
Selected AbstractsThe effects of carob juice concentrates on the properties of yoghurtINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2009AHMET FERIT ATASOY Plain and fruit-flavoured yoghurts were made by adding 2.5, 5.0, 7.5, 10.0 mL carob juice concentrate (CJC) portions to 100 mL milk. The titratable acidity, pH, viscosity, whey separation, yoghurt organisms and sensory properties were determined weekly over a period of 4 weeks. Addition of CJC caused an increase in the fermentation time and reduced viscosity and viable organisms, while increasing the pH and whey separation of the yoghurts (P < 0.05). A lack of sweetness was the main criticism of the yoghurts with 2.5 and 5.0 mL CJC, while those with 7.5 or 10.0 mL were mostly preferred by sensory panellists. [source] Features of Saccharomyces cerevisiae as a culture starter for the production of the distilled sugar cane beverage, cachaça in BrazilJOURNAL OF APPLIED MICROBIOLOGY, Issue 6 2010C.R. Campos Abstract Aims:, To evaluate the dominance and persistence of strains of Saccharomyces cerevisiae during the process of sugar cane fermentation for the production of cachaça and to analyse the microbial compounds produced in each fermentative process. Methods and Results:, Three S. cerevisiae strains were evaluated during seven consecutive 24-h fermentation batches using recycled inocula. The UFLA CA 116 strain had the largest population of viable organisms, and the maximum population was achieved in the fourth batch after 96 h of fermentation. The UFLA CA 1162 and UFLA CA 1183 strains grew more slowly, and the maximum population was reached in the seventh batch. Molecular characterization of isolated yeast cells using PFGE (pulse field gel electrophoresis) revealed that more than 86% of the isolates corresponded to the initially inoculated yeast strain. The concentration of aldehydes, esters, methanol, alcohol and volatile acids in the final-aged beverages were within the legal limits. Conclusions:, Cachaça produced by select yeast strains exhibits analytical differences. UFLA CA 1162 and UFLA CA 116 S. cerevisiae isolates can be considered the ideal strains for the artisanal production of cachaça in Brazil. Significance and Impact of the Study:, The use of select yeast strains can improve the quality and productivity of cachaça production. Our findings are important for the appropriate monitoring of yeast during sugar cane fermentation. In addition, we demonstrate that UFLA CA 116 and UFLA CA 1162, the ideal yeast strains for cachaça production, are maintained at a high population density. The persistence of these yeast strains in the fermentation of sugar cane juice promotes environmental conditions that prevent or decrease bacterial contamination. Thus, the use of select yeast strains for the production of cachaça is a viable economic alternative to standardize the production of this beverage. [source] A method to study sustained antimicrobial activity of rinse and dentifrice components on biofilm viability in vivoJOURNAL OF CLINICAL PERIODONTOLOGY, Issue 1 2006H. C. Van Der Mei Abstract Aim: To develop an improved method for quantitative assessment of antimicrobial efficacy and substantivity of mouth rinses and dentifrices on in vivo treated plaque. Material and Methods: Nine- and 72-h-old plaques were formed in volunteers carrying out standardized hygiene using NaF-containing dentifrice. Plaques were collected before (baseline) in vivo treatment with dentifrices or chlorhexidine mouth rinse, immediately post-treatment and after 1 or 6 h, dispersed in demineralized water and stained with live/dead stain after which bacteria were enumerated. Dispersed baseline plaques were treated with dentifrices or chlorhexidine to determine antimicrobial efficacy against planktonic bacteria. Results: Baseline plaques revealed 56,41% viable organisms in 9- and 72-h-old plaques, respectively. Treatment of planktonic (dispersed baseline plaque) bacteria resulted in 1,4% viable organisms. Chlorhexidine mouth rinse and dentifrices produced strong immediate antimicrobial effects, but after 1 or 6 h, the proportion of viable organisms in 9-h-old plaques rebounded significantly with only chlorhexidine mouth rinse retaining significant efficacy. Seventy-two-hour-old plaques were less susceptible to antimicrobials, although dentifrices appeared more effective after 6 h than initially, whereas efficacy of chlorhexidine rinse continued to drop with time post-treatment. Conclusions: The proposed method holds promise for assessment of both immediate and retained antimicrobial actions of oral treatments against dental plaque in vivo. [source] Response surface methodology for optimizing the fermentation medium of Clostridium butyricumLETTERS IN APPLIED MICROBIOLOGY, Issue 4 2004G.Q. He Abstract Aims:, Strains of Clostridium butyricum have been increasingly used as probiotics for both animals and humans. The aim of this study was to develop a growth medium for cultivating C. butyricum ZJUCB using a statistical methodology. Methods and Results:, Response surface methodology (RSM) was used to evaluate the effects of variables, namely the concentrations of the glucose, pectin, soyabean cake extract, casein, corn steep flour, ammonium sulphate, sodium bicarbonate and the medium initial pH. A fractional factorial design was applied to study the main factors that affected the growth of a probiotic strain of C. butyricum currently preserved in our lab and the central composite experimental design was adopted to derive a statistical model for optimizing the composition of the fermentation medium. The experimental results showed that the optimum fermentation medium for the growth of C. butyricum was composed of 2% glucose (w/v), 0·5% pectin (w/v), 0·2% casein (w/v), 3·98% soyabean cake extract, 0·1% (NH4)2SO4 (w/v), 0·124% NaHCO3 (w/v), 0·37% corn steep flour (w/v), 0·02% MnSO4 H2O (w/v), 0·02% MgSO4 7H2O (w/v) and 0·002% CaCl2 (w/v) at pH 7·5. Conclusions:, After incubating 24 h in the optimum fermentation medium, the populations of the viable organisms were estimated to be 109 CFU ml,1. In the present study, we report the optimization of a growth medium that produced increased yields using statistical approach. Significance and Impact of the Study:, The use of bacteria as a probiotic is showing increasing potential. The development of a growth medium that has a high yield is an obvious need, and the approach to optimizing a growth medium is innovative. [source] Helicobacter species and hepatobiliary diseasesALIMENTARY PHARMACOLOGY & THERAPEUTICS, Issue 6 2002R. W. L. Leong Summary Helicobacter species, which may colonize the biliary tract, have been implicated as a possible cause of hepatobiliary diseases ranging from chronic cholecystitis and primary sclerosing cholangitis to gall-bladder carcinoma and primary hepatic carcinomas. Research in this area has been limited by the lack of a gold standard in the diagnosis of these organisms in bile. Most published data to date have been based on molecular techniques that detect the DNA of Helicobacter species in bile, rather than evidence of viable organisms in bile. Helicobacter species have not been shown to induce histological injury to the biliary epithelium or liver parenchyma. The strongest association of the presence of these organisms in bile is with cholestatic conditions. This article reviews the literature on this newly developing field as it has evolved historically, taking pertinent methodological issues into account. [source] | |||||||||||||