Auswahl der wissenschaftlichen Literatur zum Thema „Lactobacillus bifidus“

Objective: This study was performed to determine the antibacterial concentration of red Piper betle leaf ethanolic extract that is safe for Lactobacillus acidophilus and Lactobacillus bifidus as normal flora of the vagina.Methods: The phytochemical screening of the ethanolic extract of red P. betle leaf was performed using standard procedures. The extracts were tested for determining minimum inhibitory concentration value (MIC) using macrodilution method and minimum bactericidal concentration (MBC) done using the streak plate method. Evaluation of its antibacterial effect to vaginal normal flora growth inhibition was conducted using a plate count method with varying extract concentrations as follows: 0.2, 0.4, and 0.6% w/v. L. acidophilus FNCC-0051 and L. bifidus FNCC-0210 were used as tested normal flora vaginal bacteria.Results: The phytochemical analysis of the red P. betle leaf extract revealed the presence of flavonoids, tannin, steroids, saponin, and polyphenolic compounds. The MIC and MBC concentrations of testing extracts against both Lactobacillus ranged from 0.625% w/v to 1.25% w/v. The results showed that the extract at 0.2% w/v was the minimum concentration to maintain the presence of Lactobacillus approaching the amount of normal flora in the vaginal ecosystem that is 73-75%. At a concentration of 0.2% w/v, it was obtained L. acidophilus survival of 78.43% while L. bifidus amounted to 76.39%.Conclusion: It can be concluded that the red P. betle leaf ethanolic extract is a potential antibacterial and safe for normal flora of the vagina.

Aim. The aim of the study was to assess the impact of the long-term use of the composite probiotics in patients after restorative proctocolectomy.Method. Forty-three patients (20 females and 23 males, aged 21 to 68 years) after restorative proctocolectomy were included in the study. After randomization patients were divided into placebo group and treatment group with oral intake of probiotic containingLactobacillus acidophilus,Lactobacillus delbrueckii subsp. bulgaricus, andBifidobacterium bifidus. Patients were investigated during initial visit and during final visit after 9 months. All patients were subjected to standard clinical and endoscopic examination with microscopic study of the specimens. Concentrations of calprotectin and pyruvate kinase isoenzyme M2-PK were determined in all cases.Results. The average severity of pouchitis and the number of patients with pouchitis significantly decrease after 9 months of the probiotic taking. The concentrations of calprotectin and pyruvate kinase isoenzyme M2-PK significantly decreased after the therapy.Conclusions. Nine months of the probiotic treatment (Lactobacillus acidophilus,Lactobacillus delbrueckii subsp. bulgaricus, andBifidobacterium bifidus) reduced the number of patients with pouchitis, decreased the PDAI score, and also decreased the fecal pyruvate kinase and calprotectin. The long-term probiotics use is safe and well accepted and can be an effective method of the pouchitis prevention.

A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus rhamnosus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, to reach health benefits, the concentration of probiotics have to be 106 CFU/g of a product. For assessing of required probiotic bacteria quantity, it is important to have a working method for selective enumeration of these probiotic bacteria. Five bacteriological media were evaluated to assess their suitability to selectively enumerate Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus acidophilus and Bifidobacterium spp. Bacteriological media evaluated included Streptococcus thermophilus agar, pH modified MRS agar, MRS-vancomycine agar and BSM (Bifidus selective medium) agar under different culture conditions.Seven selected fermented milk products with probiotic culture were analyzed for their bacterial populations using the described selective bacteriological media and culture conditions. All milk products contained probiotic microorganisms claimed to be present in declared quantity (106–107/g).

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A adição de culturas probióticas tem sido testada em vários produtos lácteos, e a maior parte dos microrganismos consegue permanecer viável, alcançando características desejáveis no produto final. O objetivo da pesquisa foi desenvolver requeijão cremoso com probióticos, Lactobacillus acidophilus e Bifidobacterium bifidum, a fim de se tornar uma alternativa saudável de um alimento de amplo consumo. Foram elaboradas 3 formulações: requeijão cremoso fresco padrão, requeijão cremoso fresco com probióticos, requeijão cremoso fresco probiótico com reduzido teor de gordura. Para a caracterização do produto foram realizadas análises para determinação da composição centesimal, em triplicata para determinação de umidade, cinzas, lipídios e proteínas, e carboidratos. A contagem de coliformes totais e Escherichia coli foram realizadas nas amostras para análise da qualidade higiênico-sanitária. Realizou-se a contagem de L. acidophilus e B. bifidum durante o período de armazenamento de 15 dias. A avaliação da resistência das culturas probióticas às condições digestivas foi realizada empregando-se um modelo in vitro, utilizando suco gástrico e entérico simulados e enzimas do trato gastrintestinal. A análise da cor foi realizada por colorimetria em escala CIELab. A análise sensorial foi aplicada pelo teste de aceitação por escala hedônica para avaliação dos atributos e avaliação da qualidade global e intenção de compra. A composição centesimal dos requeijões padrão e adicionado de probióticos atendeu aos requisitos da legislação para o produto. O requeijão proposto como light apresentou redução de 26% no valor calórico total e 43% no teor de lipídeos em relação ao padrão. Quanto a acidez titulável, observou-se que o armazenamento influenciou significativamente os seus valores nas preparações com probióticos, diferindo do padrão que não apresentou alterações nos valores durante o armazenamento. A qualidade higênico-sanitária foi satisfatória, visto que as amostras foram negativas para presença de coliformes totais e Escherichia coli. As contagens individuais de Lactobacillus acidophilus e Bifidobacterium bifidum, estiveram de acordo com as exigências da legislação para alimentos com alegações de propriedades funcionais. O requeijão cremoso fresco probiótico apresentou contagem de L. acidophilus de 4,0x107UFC/g e B. bifidum de 2,0x108UFC/g aos sete dias de armazenamento e o requeijão cremoso fresco probiótico com reduzido teor de gordura apresentou contagem de L. acidophilus de 5,0x109UFC/g e B. bifidum de 2,0x109UFC/g. A redução de gordura no produto até os níveis estudados não interferiu na viabilidade dos probióticos no requeijão cremoso durante o armazenamento de 15 dias. Após a simulação da digestão in vitro, houve redução da população total de probióticos em ambas as formulações com resultados mais expressivos para a formulação com reduzido teor de gordura afirmando o efeito protetor das gorduras para a sobrevivência dos probióticos ao trato gastrintestinal. A análise instrumental da cor dos requeijões cremosos indicou produtos com boa luminosidade, com acentuação da cor amarela ao longo do tempo de armazenamento. A avaliação sensorial demonstrou que a adição de probióticos resultaram em requeijões cremosos com melhor perfil de características e maior aceitabilidade e intenção de compra que a preparação padrão. Pode-se concluir que os probióticos melhoraram a qualidade sensorial do produto, sendo tais amostras preferidas pelos julgadores. O requeijão cremoso tradicional e com baixo teor de gordura são tecnologicamente viáveis para a incorporação das culturas probióticas de L. acidophilus e B. bifidum.

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Two experiments were conducted to evaluate the effect of using probiotics and symbiotic in piglets diets in the nursery phase. The first experiment was the performance of piglets from 21 to 35, from 36 to 49 days and in total period, being also held the count of lactic bacteria, fecal coliforms and clostridia in the piglets faeces at 35 and 49 days old. The economic viability of probiotics and symbiotic used in piglets diets was also evaluated. There were used 120 piglets, with 21 days old, with initial average weight of 5.80 ± 0.30 kg, distributed in a randomized blocks design, in a factorial scheme consisting of two levels of probiotics (0.30 and 0.60%) and three levels of inulin inclusion (0.00; 0.25 and 0.50%), totalizing six treatments with five replicates. In the metabolism trial were used 24 barrows, with average initial weight of 18.00 ± 0.38 kg, distributed individualy in metabolic cages, and the experimental design and treatments used were the same described in the performance experiment, with four replicates. In this trial were determined the values of digestible energy, metabolizable energy, the digestibility and metabolizability coefficients of gross energy and at the end of metabolism trial, were collected fecal samples, by means of retal massage to determine fecal pH. The inclusion of probiotic and inulin in the diets did not influence (P>0.05) the performance of piglets, from 21 to 35 and from 21 to 49 days of age, the cost index, the index of economic efficiency, the count of lactic bacteria, fecal coliforms and clostridia in the faeces. In the metabolism trial was observed that the inclusion of probiotics in the diets did not influence in the energy metabolization. Nevertheless, the levels of inclusion of inulin reduced (P<0.05) the digestible energy and the digestibility coefficient of gross energy, but did not influence in the coefficient of gross energy metabolization. The pH fecal values were not influenced by the inclusion of probiotic and symbiotic. The use of probiotic and inulin, and their association, did not change the performance, thefaeces microbial counts, the economic viability and gross energy metabolization of piglets from 21 to 49 days old
Foram realizados dois experimentos para avaliar o efeito do uso de probióticos e simbiótico em rações para leitões na fase de creche. O primeiro experimento foi o de desempenho dos leitões dos 21 aos 35, dos 36 aos 49 dias e no período total, sendo também realizada a contagem das bactérias lácticas, coliformes e clostrídios nas fezes dos leitões, aos 35 e 49 dias de idade. A viabilidade econômica da utilização dos probióticos e simbiótico nas rações dos leitões também foi avaliada. Foram utilizados 120 leitões, com 21 dias de idade, com peso médio inicial de 5,80 ± 0,30 kg, distribuídos em um delineamento experimental de blocos ao acaso, em um esquema fatorial constituído de dois níveis de probióticos (0,30 e 0,60%) e três níveis de inclusão de inulina (0,00; 0,25 e 0,50%), totalizando seis tratamentos com cinco repetições. No ensaio de metabolismo foram utilizados 24 suínos machos castrados, com peso vivo médio inicial de 18,00 ± 0,38 kg, distribuídos individualmente em gaiolas de metabolismo, e o delineamento experimental e tratamentos utilizados foram os mesmos descritos no experimento de desempenho, com quatro repetições. Foram determinados os valores de energia digestível, energia metabolizável, os coeficientes de digestibilidade e metabolizibilidade da energia bruta e no final do ensaio metabólico foram coletadas amostras de fezes, por meio de massagem retal, para determinar o pH fecal. A inclusão do probiótico e inulina nas rações não influenciou (P>0,05) o desempenho dos leitões, dos 21 aos 35 e dos 21 aos 49 dias de idade, o índice de custo, o índice de eficiência econômica, a contagem de bactérias acidoláticas, coliformes e clostrídios das fezes. No ensaio metabólico foi observado que a inclusão de probiótico nas rações não influenciou na metabolizibilidade da energia. No entanto, os níveis de inclusão de inulina reduziram (P<0,05) os valores de energia digestível e o coeficiente de digestibilidade da energia bruta, mas não influenciaram no coeficiente de metabolizibilidade da energia bruta. Os valores de pH fecal não foram influenciados pela inclusão de probiótico e simbiótico. O uso de probiótico e inulina, e sua associação, não alteraram o desempenho, a contagem de micro-organismos, a viabilidade econômica e a metabolizibilidade da energia bruta de leitões dos 21 aos 49 dias de idade

Ice cream mix (12% fat, 11% milk solids nonfat, 12.5% sugar, and 4.5% corn syrup solids) was fermented with Lactobacillus acidophilus and Bifidobacterium bifidum. Half of the mix was heat treated at 82°C for 30 minutes and cooled to 40-41°C. The other half was warmed to 40-41°C and inoculated with the starter cultures. Both were made into ice cream and stored at -29°C. Survival of L. acidophilus and B. bifidum and of β-galactosidase activity were monitored during 17 weeks of frozen storage. Reinforced clostridial medium was used to enumerate culture bacteria. Colony counts, after fermentation, for both L. acidophilus and B. bifidum were about 5 x 108. The population of cultures decreased less than one log cycle after initial freezing. After 17 weeks storage the bacterial counts were 1 x 107 for B. bifidum and were 4 x 106 for L. acidophilus. During the same period, β-galactosidase activity decreased only 31%. Therefore, frozen fermented dairy products provide a good vehicle to supply β-galactosidase enzymes to people who are lactose maldigestors. Frozen fermented ice cream was prepared at four different pH's (5.0, 5.5, 6.0, 6.5) by blending fermented mix with unfermented mix and then was frozen to produce samples for sensory evaluation. All samples were strawberry flavored. These were then evaluated by 88 judges. The preferred pH, based on overall acceptance, was 5.5. A second sensory evaluation was conducted to compare heat-treated with non-heat-treated ice cream. There were no significant differences in appearance, texture, flavor, and overall acceptance between the two samples. Our study shows that ice cream is a suitable vehicle for delivering these beneficial microorganisms and enzymes to consumers.

Lactic acid bacteria have been reported to be used as a health adjunct in food for u many years. However, these health benefits have not been proven. and how these bacteria pass through the digestion process and remain viable in the human intestinal tract is still not clear. The aim of this work was to isolate mutants from Lactobacillus acidophilus or Bifidobacterium bifidum that could tolerate the conditions of the digestion process (low pH and bile conduction) and to characterize these isolated mutants. Acid- and bile-tolerant mutants of L. acidophilus were isolated from parental strains successfully using natural selection techniques. These mutants survived and grew at conditions of pH 3.5 with 0.2% mixed bile salts added. After the selection, phenotypic characterization was identified to further clarify desirable traits for use as probiotic adjuncts in foods. These phenotypic characteristics included protease, aminopeptidase, ß-galactosidase, and bile salt hydrolase activity. Based on different protease, aminopeptidase, and ß-galactosidase activity, selected acid- and bile-tolerant mutants contained different growth characteristics compared with their parents. All the isolates tested showed different bile salt hydrolase activity, and this activity was not strain and medium dependent. Plasmid profiles and fatty acid analysis were conducted to provide more information of these acid/bile tolerant isolates and whether or not they were mutants from their parent strains rather than only adapted variants. Results showed the acid-/bile-tolerant isolates contained different plasmid profiles and cell wall fatty acids compared with their parents, which indicated these isolates were mutants. Protein expression by two-dimensional gel electrophoresis showed different protein expression patterns between acid- and bile-tolerant mutants and their parents. fm1her suggesting these isolates were mutants. We observed the protein production in parent strains decreased as the pH decreased. and protein expression in mutants remained the same as pH decreased. Two of the proposed health benefits of probiotic bacteria are anticholesterol activity and antimicrobial activity. These were evaluated using selected acid- and bile-tolerant mutants. Results showed no decrease of cholesterol in the test medium during bacterial growth. The observed antimicrobial activity was due to the presence of active cells. and this may relate to the acid production during cell growth and not to the production of antimicrobial substances. We concluded that the acid-/bile-tolerant isolates were mutants, and they survived and grew better in harsh environments compared with their parent strains. These mutants may be useful as a food adjunct in the future, but further study is needed to establish their use and possible probiotic benefits.

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The objective of this work was evaluate the effect of different levels of inclusion of inulin (chicory root extract) in diets containing ingredients of plant and animal on performance, carcass characteristics (cuts and abdominal fat) and the parameters blood, for broiler chickens 10-40 days old. 1056 chicks were used from one day old, housed on reused litter in a completely randomized design with eight treatments and six replicates of 22 birds each, which were arranged in a factorial 2 x 4, where the first factor was the use of two diets (plant and animal) and the second factor represented by four levels of inulin (0.00, 0.25, 0.50, 0.75%). The probiotic used was composed of Lactobacillus acidophillus, Bifidobacterium bifidum and Streptococcus faecium. The characteristics evaluated were weight gain, final weight, average feed intake, feed conversion, viability 1-40 days of age. At 21 and 35 days of age were measured blood parameters (calcium, phosphorus, uric acid and total protein). At 40 days was carried out the slaughter of birds to assess the yield of carcass, breast, drumstick, thigh, wing and abdominal fat percentage. Within the analysis of economic viability was calculated the cost of the experimental diets, the index of economic efficiency and cost index. In the initial phase and growth was not found significant results for the performance variables. In the total periods of 1-40 days of age for the variable feed no significant effect (P <0.05) for levels of inclusion. Carcass yield was influenced (P <0.05) by food type regardless of the levels of inclusion of inulin. For the cuts, only the thigh showed a significant difference (P <0.05) for the type of diet. Was observed in abdominal fat interaction (P <0.05) between type of diet (plant and animal) and the levels of inclusion of inulin. For the blood parameters for 21 days was significantly different (P <0.05) between levels of inulin inclusion for the variables P and total protein, and 35 was again a significant difference (P <0.05) for phosphorus . The other variables were not affected with the use of inulin. The use of 2.5 g / kg inulin provides better feed for broilers at 1-40 days old. Inclusion of inulin reduces abdominal fat independent mind the type of diet. The use of feed containing animal ingredients provides improved higher carcass yield and higher thigh yield. The use of inulin affected the phosphorus stock you live at 21 and 35 days old. The use of inulin in diets of broiler feed cost rises mind independent of the use of ingredients of animal or vegetable
Objetivou-se com este trabalho avaliar o efeito de diferentes níveis de inclusão de inulina (extrato de raiz chicória) em rações contendo ingredientes de origem vegetal e animal, sobre o desempenho, as características de carcaça (cortes nobres e gordura abdominal) e os parâmetros sanguíneos, para frangos de corte de 1 a 40 dias de idade. Foram utilizados 1056 pintos de um dia de idade, alojados sobre cama reutilizada, em um delineamento experimental inteiramente casualizado, com oito tratamentos e seis repetições e 22 aves por unidade experimental, os quais foram arranjados em um esquema fatorial 2 x 4, onde o primeiro fator foi a utilização de duas dietas (vegetal e animal) e o segundo fator representado por quatro níveis de inclusão de inulina (0,00; 0,25; 0,50; 0,75%). O probiótico utilizado era composto por Lactobacillus acidophillus; Streptococcus faecium e Bifidobacterium bifidum. As características avaliadas foram ganho de peso, peso final, consumo médio de ração, conversão alimentar, viabilidade de 1 a 40 dias de idade. Aos 21 e 35 dias de idade foram mensurados os parâmetros sanguíneos (cálcio, fósforo, ácido úrico e proteínas totais). Aos 40 dias foi realizado o abate das aves para avaliar o rendimento de carcaça, peito, coxa, sobrecoxa, asa e percentual de gordura abdominal. Dentro da análise da viabilidade econômica foram calculados os custos das dietas experimentais, o índice de eficiência econômica e o índice de custo. Na fase inicial e de crescimento não foi encontrado resultado significativo para as variáveis de desempenho. No período total de criação de 1 a 40 dias de idade, para a variável conversão alimentar houve efeito significativo (P<0,05) para os níveis de inclusão. O rendimento de carcaça foi influenciado (P<0,05) pelo tipo de ração independente dos níveis de inclusão de inulina. Para os cortes, somente a coxa apresentou diferença significativa (P<0,05) para o tipo de ração. Na gordura abdominal foi observado interação (P<0,05) entre o tipo de ração (vegetal e animal) e os níveis de inclusão de inulina. Para os parâmetros sanguíneos aos 21 dias foi observada diferença significativa (P<0,05) entre os níveis de inclusão inulina para as variáveis fósforo e proteínas totais, e aos 35 novamente foi observada diferença significativa (P<0,05) para o fósforo. As demais variáveis não foram afetadas com a utilização da inulina. A utilização de 2,5g/kg de inulina proporciona melhor conversão alimentar para aves de 1 a 40 dias de idade. A inclusão de inulina reduz a deposição de gordura abdominal independentemente do tipo de ração. A utilização de ração com ingredientes de origem animal proporciona melhor rendimento de carcaça e maior rendimento de coxa. A utilização de inulina afetou os níveis de fósforo circulante aos 21 e 35 dias de idade. A utilização de inulina em rações de frango de corte eleva o custo da ração independente mente da utilização de ingredientes de origem animal ou vegetal

Foram conduzidos três experimentos no confinamento experimental do Departamento de Zootecnia da ESALQ/USP com o objetivo de estudar os efeitos de diferentes aditivos em rações para bovinos terminados em confinamento. No experimento 1 foram utilizados 100 bovinos machos Nelore castrados (392 kg), distribuídos em 20 baias, por 60 dias. As rações continham 41% de sorgo moído, 40% de polpa cítrica peletizada e 15% de silagem de cana-de-açúcar. Os tratamentos foram: (1) controle, (2) monesina sódica Rumensin (MON1), (3) monensina sódica Rumenfort (MON2), levedura Saccharomyces cerevisiae Yea-Sacc 1026 (LEV1) e levedura Saccharomyces cerevisiae Biosaf SC47 (LEV2). A IMS foi reduzida pelo tratamento MON1 (P<0,05), quando comparada ao tratamento controle. O GPD dos animais não foi afetado pelos tratamentos (P>0,05). A EA dos animais não foi afetada pelos tratamentos (P>0,05). O tratamento MON2 apresentou um menor rendimento de carcaça (P<0,05) e o tratamento MON 1 apresentou uma maior AOL (P<0,05). No experimento 2 foram utilizados 96 tourinhos Nelore não castrados (396 kg), distribuídos em 16 baias por 95 dias. Os tratamentos foram: (1) Controle, (2) levedura Saccharomyces cerevisiae Biosaf SC47 (LEV), (3) combinação de levedura Saccharomyces cerevisiae e bactérias probióticas na dose de 1g /bovino/dia (PROB1) e (4) combinação de levedura Saccharomyces cerevisiae e bactérias probióticas na dose de 3g/bovino/dia (PROB2). As rações continham 59% de polpa cítrica peletizada, 35% de farelo de glúten de milho úmido e 5% de feno de tifton 65. A adição dos aditivos levedura (Saccharomyces cerevisae) e a combinação de leveduras e bactérias probióticas não afetou a IMS o GPD e a EA dos animais (P>0,05). A energia líquida de manutenção e de ganho das rações também não foi afetada pelos tratamentos (P>0,05), assim como os dados de carcaça. No experimento 3, que avaliou a digestibilidade das rações, foram utilizados 20 tourinhos Nelore, alocados em 20 baias individuais durante 15 dias, sendo 10 dias de adaptação ao marcador e 5 dias de coleta de fezes. A ração foi a mesma utilizada no experimento 2, e o marcador utilizado foi o óxido de cromo. Os tramentos utilizados foram: (1) Controle, (2) monensina sódica Rumenfort (MON), (3) levedura Saccharomyces cerevisiae Biosaf SC47 (LEV), (4) combinação de levedura Saccharomyces cerevisiae e bactérias probióticas na dose de 1g /bovino/dia (PROB1) e (5) combinação de levedura Saccharomyces cerevisiae e bactérias probióticas na dose de 3g/bovino/dia (PROB2). Os aditivos testados não afetaram as digestibilidades da MS, da MO, da FDN e da PB das rações (P>0,05). Com os resultados obtidos é possível afirmar que bovinos Nelore, castrados ou não, confinados com rações com altos teores de concentrado ricos em co-produtos como polpa cítrica e farelo de glúten de milho úmido não apresentam melhor desempenho nem melhor digestibilidade dos nutrientes quando suplementados com monensina sódica ou com micorganismos probióticos.
Three trials were conducted at the ESALQ/USP Animal Sciences Department experimental feedlot to evaluate the effects of different feed additives in feedlot finished cattle. On trial 1 100 Nellore steers (392kg) were allocated to 20 pens for 60 days. Experimental rations had 41% ground milo, 40% dried citrus pulp and 15% sugarcane silage. Treatments were: (1) control, (2) sodium monensin Rumensin (MON1), (3) sodium monensin Rumenfort (MON2), (4) yeast culture Saccharomyces cerevisiae Yea-Sacc 1026 (LEV1) and (5) yeast culture Saccharomyces cerevisiae Biosaf SC47 (LEV2). DMI was reduced by MON1 trestment (P<0,05) in relation to control. WDG was not affected by treatments (P>0,05). Treatments did not affect FE (P>0,05). Animals on treatment MON2 showed the lowest dressing percentage (DP) and those on MON1 showed the highest rib eye area (REA) (P<0,05). Trial 2 used 96 young Nellore bulls (396kg), allocated to 16 pens for 95 days. Treatments were: (1) control, (2) Saccharomyces cerevisiae Biosaf SC47 (LEV), (3) Saccharomyces cerevisiae and probiotic bacteria mix at 1g /animal/day dose (PROB1) and (4) Saccharomyces cerevisiae probiotic bacteria mix at 3g/animal/day dose (PROB2). Rations contained 59% dried citrus pulp, 35% wet corn gluten feed and 5% Tifton 65 hay. Treatments didnt affect DMI, WDG and FE (P>0,05). Rations net energy for maintenance and gain were also not affect by treatments (P>0,05), well as carcass data. Trial 3 utilized 20 young Nellore bulls allocated to individual pens for 15 days (10 days for adaptation to marker and 5 days for data collection) to evaluate rations digestibility. Experimental ration was the same utilized on trial 2, with chromium oxide as an external marker. Treatments were (1) control, (2) sodium monensin Rumenfort (MON1), (3) yeast culture Saccharomyces cerevisiae Biosaf SC47 (LEV), (4) Saccharomyces cerevisiae and probiotic bacteria mix at 1g /animal/day dose (PROB1) and (5) Saccharomyces cerevisiae probiotic bacteria mix at 3g/animal/day dose (PROB2). Treatments did not affect rations DM, OM, NDF and CP digestibilities (P>0,05). Results show that Nellore cattle, castrated or not, feedlot finished receiving rations with high levels of byproducts such as dried citrus pulp and wet corn gluten feed dont have higher performance nor better nutrients digestibility when supplemented with sodium monensin or probiotic microorganisms.

The presented diploma thesis is focused on the preparation and the monitoring of the biological stability of beer enriched with probiotics. Probiotic bacterial strains of Lactobacillus acidophilus, Bifidobacterium breve and Bifidobacterium bifidum were used in this study. The theoretical part is divided into two sections. In the first section, probiotics are generally characterized, and their role within a gut microbiota is described. Next, the microbiology of particular probiotic microorganisms including the genera of Lactobacillus and Bifidobacterium is described. Then, some factors influencing the viability and the growth of probiotics are stated. In this section, biological effects of probiotics on the human organism and their potential clinical applications are described. The second section of the theoretical part deals with the technology of brewing, the chemical composition of beer and particular beer styles. In the experimental part, the methods of probiotic bacterial cell concentration and viability determination were optimized. Several techniques for determination of these parameters were selected, particularly the cultivation method, flow cytometry and the spectrophotometric measurement of turbidity. Then, the growth curves of the probiotic strains were measured in MRS medium. Probiotic bacteria were cultivated in model beer samples, i.e. in MRS media with several different concentrations of ethanol. It is possible to say that ethanol did not have significant effect on probiotics growth. Next, experimental cultivations of individual probiotic bacteria and their mixtures in nine real beer samples were conducted. No increase of viable cells concentrations was detected in the samples. On the contrary, a decrease of the concentrations was observed, mainly in the samples with individual bacterial strains. However, certain values of viable cells concentrations were determined at the end of the cultivations in all cases. A pale, top-fermented beer was brewed and supplemented with probiotics, and the concentrations of viable probiotic cells were monitored during 37 days of fermentation. A decrease of concentrations by two orders of magnitude of CFU/ml was observed in almost all samples. Yet, viable cells of probiotic bacteria were detected in all samples of beer at the end of the fermentation. Maximal concentration of viable probiotic cells in the brewed beer was determined with the cultivation method at (3,80 ± 0,14)10^5 CFU/ml. Chosen samples were analyzed with HPLC-RI method that quantified the common beer concentrations of ethanol in all chosen samples, lactic acid was not detected. Sensory analysis was conducted as well. Based on the results of the experimental part and the bibliography, an optimal technology of the preparation of beer enriched with probiotics is discussed in this study.

碩士
臺北醫學大學
公共衛生學研究所
95
Abstract Lactobacillus is one of the gut microflora in human and it is good for disease prevention and health maintenance by some previous studies. Lactobacillus played a role in the improvement of diarrhea, constipation, stool pH, inflammation process, serum cholesterol level and immune system. The aim of this study is to evaluate the effect of a designed compound of lactobacillus （Lactobacillus bifidus, Lactobacillus acidophilus and Bacillus natto with the total amount of 108 colony forming unit） on bowel function, acute infection, serum lipid level and immunity. This is a randomized, double-blind, placebo-controlled, cross-over design study. There are 43 participants with age of 55-94 years living in the nursing home of a community hospital in Yun-Lin county. They were randomized into two groups, one is the study group with active compound （6g/day） and the other is placebo composed of glucose polymer（3g/day）. The initial period is 4wks, followed by another 4wks cross-over period after 2wks washout. We collected the data of daily activity, length of stay, number of hospital admission, hospital re-admission rate within 72 hours, bowel movement, laxative amount and category during the whole study period without changing their diet, activity and usual medication. Besides, we checked the laboratory values of hs-CRP, ESR, WBC and differential count, cholesterol, triglyceride and Ig A at week 1, 4, and 10. The result revealed lower triglyceride level and more monocyte count in study group compared with placebo（p <0.01）. There was no significant difference in the lymphocyte count and the level of ESR, Ig A and hs-CRP by Student t-test. In addition, the frequency of enema was decreased at week2, the stool frequency was significant（p <0.01）. However, there was no significant difference in the stool amount and color between two groups. In conclusion, this study showed that the compound of lactobacillus can increase immunity, improve bowel function but no change in the markers of acute inflammation. Keywords: Probiotics, Bacillus natto, Lactobacillus acidophilus, Lactobacillus bifidus, long-term care, bowel function, Institute residen

碩士
朝陽科技大學
應用化學系
103
In this study, astragalus and ginger extract was added to the medium for the lactic acid bacteria Lactobacillus acidophilus, Bifidobacterium bifidum, Lactobacillus sporogenes to observe their influence on cell growth. Changes in the respective viability were observed during refrigeration. Astragalus extract was added to the medium, and results showed that for B. bifidum grew best at 1500ppm, the viability increased from 7.82 108 CFU / mL to 2.03 109 CFU / mL. When aged ginger extract was added to the culture, at 3% addition, the viability of B. bifidum increased from 2.86 x109 CFU / mL to 3.44 x1010 CFU / mL. The effect of aged ginger extract on the other two species was not significant. The optimum concentration of 1% of the dried ginger extract added to medium for B. bifidum, cell concentration increased from 3.59 x109 CFU / mL to 6.23 x109 CFU / mL. When raw ginger extract was used at 5%, the growth enhancement for L. acidophilus and B. bifidum were respectively, from 8.35 109 CFU / mL to 1.45 x1010 CFU / mL, and from 1.74 x109 CFU / mL to 1.26 1010 CFU / mL. The extracts were added to the refrigerated liquid cultures to observe the viability variations during refrigeration. The viability of L. acidophilus in the control group decreased. With added extracts, all species studied were still growing during refrigerated storage for 9 days.

博士
國立屏東科技大學
食品生技碩士學位學程在職專班
105
Ice cream is an ideal material for delivery of probiotics to the human body compared to fermented dairy products due to the pH of ice cream is closer to neutral, whereas that the fermented dairy products could be much lower, and lower pH may affect the survival and metabolic activity of probiotics. Due to the lipid content will influence the survival of probiotics, the survival of Lactobacillus acidophilus and Bifidobacterium bifidum in three ice cream formulations (low fat 8.0%, middle fat 12.0% and high fat 15.0%) were evaluated after the processing and storage at -18℃. As to the emulsification to the survival of Lactobacillus acidophilus and Bifidobacterium bifidum , we adjust the emulsification time to the ice cream for 1, 5, 15, 30 minutes, respectively. The results showed that the survival of both Lactobacillus acidophilus and Bifidobacterium bifidum are best in the 30 minutes-treatment after emulsification. The survival of Lactobacillus acidophilus and Bifidobacterium bifidum was not significantly affected among three ice cream formulations after processing. Resistance to the production of ice cream will also be showed in vitro by the ability of the cells incorporated in ice cream to survive under acid stress and maintain growth capacity in the presence of bile salts. At the last sensory science test, not only the sensory score, the total score with the majority likes shows that the ice cream is a successful products.