کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4563652 1628529 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Survival of probiotic lactic acid bacteria immobilized in different forms of bacterial cellulose in simulated gastric juices and bile salt solution
ترجمه فارسی عنوان
زنده ماندن از باکتری های اسید لاکتیک پروبیوتیک در اشکال مختلف سلولز باکتری در آب شبیه سازی شده آب معدنی و محلول نمک صفرا
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• Bacterial cellulose is a good carrier for immobilization of probiotic Lactobacillus.
• Immobilization efficiency of Lactobacillus in cellulose depends on its hydration.
• Immobilization of probiotic Lactobacillus in BC protects it from gastric juices.
• Immobilization of Lactobacillus in BC protects it from bile salts.
• Cultivation of Gluconacetobacter xylinus with Lactobacillus does not affect the yield of cellulose.

In this work, we discuss the possibilities of using bacterial cellulose (BC) produced by Gluconacetobacter xylinus as carrier support for the immobilization of probiotic strains of Lactobacillus spp. In our study, immobilization of the microorganisms was performed by the adsorption of bacterial cells on the surface of the synthetized BC and by a simultaneous cultivation of the probiotic bacteria with cellulose-synthetizing G. xylinus. Co-cultures were conducted in stationary cultures, in which BC was synthesized as pellicles on the medium surface and in shaken cultures in which BC was synthetized in the forms of beads. The experiments carried out also included the analysis of the survival of immobilized probiotic bacteria in the presence of gastric juices and bile salts solution. The results showed that immobilization of probiotic Lactobacillus in BC during co-culture with G. xylinus was the most effective immobilization method, providing high-level protection of the microorganisms against the influence of gastric juices and bile salts.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 68, May 2016, Pages 322–328
نویسندگان
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