Probiotic Characteristics of <i<Streptococcus thermophilus</i< and <i<Lactobacillus bulgaricus</i< as Influenced by New Food Sources

The current research aimed to evaluate the potential effects of <i<Solanum mammosum</i<, <i<Dioon mejiae</i<, and <i<Amanita caesarea</i< on <i<Streptococcus thermophilus</i< and <i<Lactobacillus delbrueckii</i< subsp. <i<bulgaricus&l...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Ashly Castro [verfasserIn] Ricardo S. Aleman [verfasserIn] Miguel Tabora [verfasserIn] Shirin Kazemzadeh [verfasserIn] Leyla K. Pournaki [verfasserIn] Roberto Cedillos [verfasserIn] Jhunior Marcia [verfasserIn] Kayanush Aryana [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	probiotic

Übergeordnetes Werk:	In: Microorganisms - MDPI AG, 2013, 11(2023), 2291, p 2291
Übergeordnetes Werk:	volume:11 ; year:2023 ; number:2291, p 2291

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/microorganisms11092291

Katalog-ID:	DOAJ093348584

Internformat


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allfieldsSound	10.3390/microorganisms11092291 doi (DE-627)DOAJ093348584 (DE-599)DOAJ3dfe2eea2c7f433f9110d12f69512cf7 DE-627 ger DE-627 rakwb eng QH301-705.5 Ashly Castro verfasserin aut Probiotic Characteristics of <i<Streptococcus thermophilus</i< and <i<Lactobacillus bulgaricus</i< as Influenced by New Food Sources 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The current research aimed to evaluate the potential effects of <i<Solanum mammosum</i<, <i<Dioon mejiae</i<, and <i<Amanita caesarea</i< on <i<Streptococcus thermophilus</i< and <i<Lactobacillus delbrueckii</i< subsp. <i<bulgaricus</i< survival and performance after exposure to different harsh conditions such as bile, acid, gastric juice, and lysozyme to mimic the digestive system from mouth to the intestine. Probiotic protease activity was observed to evaluate the proteolytic system. Probiotics were cultured in a broth mixed with plant material, and after incubation, the results were compared to the control sample. Therefore, plant material’s total phenolic compound, total carotenoid compound, antioxidant activity, sugar profile, and acid profile were obtained to discuss their impact on the survival of probiotics. The results indicate that <i<Amanita caesarea</i< negatively affected probiotic survival in the bile tolerance test and positively affected <i<Lactobacillus bulgaricus</i< in the protease activity test. Otherwise, the other plant material did not change the results significantly (<i<p</i< < 0.05) compared to the control in different tests. Consequently, <i<Solanum mammosum</i< and <i<Dioon mejiae</i< had no significant effects (<i<p</i< < 0.05) in increasing probiotic survival. probiotic <i<Streptococcus thermophilus</i< <i<Lactobacillus bulgaricus</i< <i<Solanum mammosum</i< <i<Dioon mejiae</i< <i<Amanita caesarea</i< Biology (General) Ricardo S. Aleman verfasserin aut Miguel Tabora verfasserin aut Shirin Kazemzadeh verfasserin aut Leyla K. Pournaki verfasserin aut Roberto Cedillos verfasserin aut Jhunior Marcia verfasserin aut Kayanush Aryana verfasserin aut In Microorganisms MDPI AG, 2013 11(2023), 2291, p 2291 (DE-627)750370696 (DE-600)2720891-6 20762607 nnns volume:11 year:2023 number:2291, p 2291 https://doi.org/10.3390/microorganisms11092291 kostenfrei https://doaj.org/article/3dfe2eea2c7f433f9110d12f69512cf7 kostenfrei https://www.mdpi.com/2076-2607/11/9/2291 kostenfrei https://doaj.org/toc/2076-2607 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 11 2023 2291, p 2291
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callnumber-first	Q - Science
author	Ashly Castro
spellingShingle	Ashly Castro misc QH301-705.5 misc probiotic misc <i<Streptococcus thermophilus</i< misc <i<Lactobacillus bulgaricus</i< misc <i<Solanum mammosum</i< misc <i<Dioon mejiae</i< misc <i<Amanita caesarea</i< misc Biology (General) Probiotic Characteristics of <i<Streptococcus thermophilus</i< and <i<Lactobacillus bulgaricus</i< as Influenced by New Food Sources
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topic_title	QH301-705.5 Probiotic Characteristics of <i<Streptococcus thermophilus</i< and <i<Lactobacillus bulgaricus</i< as Influenced by New Food Sources probiotic <i<Streptococcus thermophilus</i< <i<Lactobacillus bulgaricus</i< <i<Solanum mammosum</i< <i<Dioon mejiae</i< <i<Amanita caesarea</i<
topic	misc QH301-705.5 misc probiotic misc <i<Streptococcus thermophilus</i< misc <i<Lactobacillus bulgaricus</i< misc <i<Solanum mammosum</i< misc <i<Dioon mejiae</i< misc <i<Amanita caesarea</i< misc Biology (General)
topic_unstemmed	misc QH301-705.5 misc probiotic misc <i<Streptococcus thermophilus</i< misc <i<Lactobacillus bulgaricus</i< misc <i<Solanum mammosum</i< misc <i<Dioon mejiae</i< misc <i<Amanita caesarea</i< misc Biology (General)
topic_browse	misc QH301-705.5 misc probiotic misc <i<Streptococcus thermophilus</i< misc <i<Lactobacillus bulgaricus</i< misc <i<Solanum mammosum</i< misc <i<Dioon mejiae</i< misc <i<Amanita caesarea</i< misc Biology (General)
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title	Probiotic Characteristics of <i<Streptococcus thermophilus</i< and <i<Lactobacillus bulgaricus</i< as Influenced by New Food Sources
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title_full	Probiotic Characteristics of <i<Streptococcus thermophilus</i< and <i<Lactobacillus bulgaricus</i< as Influenced by New Food Sources
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author_browse	Ashly Castro Ricardo S. Aleman Miguel Tabora Shirin Kazemzadeh Leyla K. Pournaki Roberto Cedillos Jhunior Marcia Kayanush Aryana
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title_sort	probiotic characteristics of <i<streptococcus thermophilus</i< and <i<lactobacillus bulgaricus</i< as influenced by new food sources
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title_auth	Probiotic Characteristics of <i<Streptococcus thermophilus</i< and <i<Lactobacillus bulgaricus</i< as Influenced by New Food Sources
abstract	The current research aimed to evaluate the potential effects of <i<Solanum mammosum</i<, <i<Dioon mejiae</i<, and <i<Amanita caesarea</i< on <i<Streptococcus thermophilus</i< and <i<Lactobacillus delbrueckii</i< subsp. <i<bulgaricus</i< survival and performance after exposure to different harsh conditions such as bile, acid, gastric juice, and lysozyme to mimic the digestive system from mouth to the intestine. Probiotic protease activity was observed to evaluate the proteolytic system. Probiotics were cultured in a broth mixed with plant material, and after incubation, the results were compared to the control sample. Therefore, plant material’s total phenolic compound, total carotenoid compound, antioxidant activity, sugar profile, and acid profile were obtained to discuss their impact on the survival of probiotics. The results indicate that <i<Amanita caesarea</i< negatively affected probiotic survival in the bile tolerance test and positively affected <i<Lactobacillus bulgaricus</i< in the protease activity test. Otherwise, the other plant material did not change the results significantly (<i<p</i< < 0.05) compared to the control in different tests. Consequently, <i<Solanum mammosum</i< and <i<Dioon mejiae</i< had no significant effects (<i<p</i< < 0.05) in increasing probiotic survival.
abstractGer	The current research aimed to evaluate the potential effects of <i<Solanum mammosum</i<, <i<Dioon mejiae</i<, and <i<Amanita caesarea</i< on <i<Streptococcus thermophilus</i< and <i<Lactobacillus delbrueckii</i< subsp. <i<bulgaricus</i< survival and performance after exposure to different harsh conditions such as bile, acid, gastric juice, and lysozyme to mimic the digestive system from mouth to the intestine. Probiotic protease activity was observed to evaluate the proteolytic system. Probiotics were cultured in a broth mixed with plant material, and after incubation, the results were compared to the control sample. Therefore, plant material’s total phenolic compound, total carotenoid compound, antioxidant activity, sugar profile, and acid profile were obtained to discuss their impact on the survival of probiotics. The results indicate that <i<Amanita caesarea</i< negatively affected probiotic survival in the bile tolerance test and positively affected <i<Lactobacillus bulgaricus</i< in the protease activity test. Otherwise, the other plant material did not change the results significantly (<i<p</i< < 0.05) compared to the control in different tests. Consequently, <i<Solanum mammosum</i< and <i<Dioon mejiae</i< had no significant effects (<i<p</i< < 0.05) in increasing probiotic survival.
abstract_unstemmed	The current research aimed to evaluate the potential effects of <i<Solanum mammosum</i<, <i<Dioon mejiae</i<, and <i<Amanita caesarea</i< on <i<Streptococcus thermophilus</i< and <i<Lactobacillus delbrueckii</i< subsp. <i<bulgaricus</i< survival and performance after exposure to different harsh conditions such as bile, acid, gastric juice, and lysozyme to mimic the digestive system from mouth to the intestine. Probiotic protease activity was observed to evaluate the proteolytic system. Probiotics were cultured in a broth mixed with plant material, and after incubation, the results were compared to the control sample. Therefore, plant material’s total phenolic compound, total carotenoid compound, antioxidant activity, sugar profile, and acid profile were obtained to discuss their impact on the survival of probiotics. The results indicate that <i<Amanita caesarea</i< negatively affected probiotic survival in the bile tolerance test and positively affected <i<Lactobacillus bulgaricus</i< in the protease activity test. Otherwise, the other plant material did not change the results significantly (<i<p</i< < 0.05) compared to the control in different tests. Consequently, <i<Solanum mammosum</i< and <i<Dioon mejiae</i< had no significant effects (<i<p</i< < 0.05) in increasing probiotic survival.
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title_short	Probiotic Characteristics of <i<Streptococcus thermophilus</i< and <i<Lactobacillus bulgaricus</i< as Influenced by New Food Sources
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Probiotic Characteristics of <i<Streptococcus thermophilus</i< and <i<Lactobacillus bulgaricus</i< as Influenced by New Food Sources

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