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Статті в журналах з теми "Probiotic yeasts"
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Staniszewski, Adam, and Monika Kordowska-Wiater. "Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application." Foods 10, no. 6 (June 7, 2021): 1306. http://dx.doi.org/10.3390/foods10061306.
Повний текст джерелаАнотація:
Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. Besides the well-known and tested lactic acid bacteria, yeasts may also be probiotics. The subject of probiotic and potentially probiotic yeasts has been developing and arising potential for new probiotic products with novel properties, which are not offered by bacteria-based probiotics available on the current market. The paper reviews the first probiotic yeast Saccharomyces cerevisiae var. boulardii, its characteristics, pro-healthy activities and application in functional food production. This species offers such abilities as improving digestion of certain food ingredients, antimicrobial activities and even therapeutic properties. Besides Saccharomyces cerevisiae var. boulardii, on this background, novel yeasts with potentially probiotic features are presented. They have been intensively investigated for the last decade and some species have been observed to possess probiotic characteristics and abilities. There are yeasts from the genera Debaryomyces, Hanseniaspora, Pichia, Meyerozyma, Torulaspora, etc. isolated from food and environmental habitats. These potentially probiotic yeasts can be used for production of various fermented foods, enhancing its nutritional and sensory properties. Because of the intensively developing research on probiotic yeasts in the coming years, we can expect many discoveries and possibly even evolution in the segment of probiotics available on the market.
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Alkalbani, Nadia S., Tareq M. Osaili, Anas A. Al-Nabulsi, Amin N. Olaimat, Shao-Quan Liu, Nagendra P. Shah, Vasso Apostolopoulos, and Mutamed M. Ayyash. "Assessment of Yeasts as Potential Probiotics: A Review of Gastrointestinal Tract Conditions and Investigation Methods." Journal of Fungi 8, no. 4 (April 2, 2022): 365. http://dx.doi.org/10.3390/jof8040365.
Повний текст джерелаАнотація:
Probiotics are microorganisms (including bacteria, yeasts and moulds) that confer various health benefits to the host, when consumed in sufficient amounts. Food products containing probiotics, called functional foods, have several health-promoting and therapeutic benefits. The significant role of yeasts in producing functional foods with promoted health benefits is well documented. Hence, there is considerable interest in isolating new yeasts as potential probiotics. Survival in the gastrointestinal tract (GIT), salt tolerance and adherence to epithelial cells are preconditions to classify such microorganisms as probiotics. Clear understanding of how yeasts can overcome GIT and salt stresses and the conditions that support yeasts to grow under such conditions is paramount for identifying, characterising and selecting probiotic yeast strains. This study elaborated the adaptations and mechanisms underlying the survival of probiotic yeasts under GIT and salt stresses. This study also discussed the capability of yeasts to adhere to epithelial cells (hydrophobicity and autoaggregation) and shed light on in vitro methods used to assess the probiotic characteristics of newly isolated yeasts.
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Yıldıran, Hatice, Güldeb Başyiğit Kılıç, and Aynur Gül Karahan. "Probiyotik Mayalar ve Özellikleri." Turkish Journal of Agriculture - Food Science and Technology 5, no. 10 (October 2, 2017): 1148. http://dx.doi.org/10.24925/turjaf.v5i10.1148-1155.1239.
Повний текст джерелаАнотація:
Probiotics are a group of organism those confer health benefit to consumers. There are lots of studies about health benefits of probiotic treatments. The more commonly used probiotic bacteria are bifidobacteria and lactic acid bacteria, such as lactobacilli, lactococci and streptococci. Microorganisms that are probiotic to humans also include yeasts, bacilli and enterococci. Probiotic yeasts have become a field of interest to scientists in recent years. Several previous studies showed that members of Saccharomyces genus can possess anti-bacterial and probiotic properties. Saccharomyces boulardii is non-pathogenic yeast used for many years as a probiotic agent to prevent or treat a variety of human gastrointestinal disorders. S. boulardii is commonly used in lyophilized form especially in the pharmaceutical industry. In this review, information about the probiotics, properties of probiotic yeasts, their usage fields is provided and the results of researches in this area has been presented.
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Kılıç Kanak, Eda, and Suzan Öztürk Yılmaz. "Probiyotik Mayalar ve Probiyotik Gıdalarda Mayaların Rolü." Turkish Journal of Agriculture - Food Science and Technology 7, no. 9 (September 11, 2019): 1268. http://dx.doi.org/10.24925/turjaf.v7i9.1268-1274.2170.
Повний текст джерелаАнотація:
Probiotics are defined as live microorganisms that provide beneficial effects when consumed in sufficient quantities. Currently available probiotics are bacteria such as Lactobacillus, Bifidobacterium and Bacillus. In recent years, yeast has presented great potential for the development of new probiotics. Saccharomyces cerevisiae var. boulardii is the only yeast that has been recognized and characterized as probiotic until today. This raises the question of whether other yeast species have probiotic properties. Recent investigations show that some species with probiotic evidence are Kluyveromyces marxianus and Pichia kudriavzeii, except S. cerevisiae. Most of the enzymes produced by the preserved yeast are involved in the metabolism of complex compounds in foods, thus forming the nutritional value and organoleptic properties of fermented foods. EFSA has given the QPS statue, the "food additive," only a few yeasts. In order to verify interesting properties, probiotic working of yeasts needs to be examined in more detail.
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Kunyeit, Lohith, Anu-Appaiah K A, and Reeta P. Rao. "Application of Probiotic Yeasts on Candida Species Associated Infection." Journal of Fungi 6, no. 4 (September 25, 2020): 189. http://dx.doi.org/10.3390/jof6040189.
Повний текст джерелаАнотація:
Superficial and life-threatening invasive Candida infections are a major clinical challenge in hospitalized and immuno-compromised patients. Emerging drug-resistance among Candida species is exacerbated by the limited availability of antifungals and their associated side-effects. In the current review, we discuss the application of probiotic yeasts as a potential alternative/ combination therapy against Candida infections. Preclinical studies have identified several probiotic yeasts that effectively inhibit virulence of Candida species, including Candida albicans, Candida tropicalis, Candida glabrata, Candida parapsilosis, Candida krusei and Candida auris. However, Saccharomyces cerevisiae var. boulardii is the only probiotic yeast commercially available. In addition, clinical studies have further confirmed the in vitro and in vivo activity of the probiotic yeasts against Candida species. Probiotics use a variety of protective mechanisms, including posing a physical barrier, the ability to aggregate pathogens and render them avirulent. Secreted metabolites such as short-chain fatty acids effectively inhibit the adhesion and morphological transition of Candida species. Overall, the probiotic yeasts could be a promising effective alternative or combination therapy for Candida infections. Additional studies would bolster the application of probiotic yeasts.
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Das, Nilanjana, and Mangala Lakshmi Ragavan. "ISOLATION AND CHARACTERIZATION OF POTENTIAL PROBIOTIC YEASTS FROM DIFFERENT SOURCES." Asian Journal of Pharmaceutical and Clinical Research 10, no. 4 (April 1, 2017): 451. http://dx.doi.org/10.22159/ajpcr.2017.v10i4.17067.
Повний текст джерелаАнотація:
objective The main objective of the present study is to isolate yeasts from different environmental sources to investigate their potential probiotic characteristics.Methods Appropriate in vitro assays has been conducted to examine their probiotic potentiality, such as acid and bile salt tolerance, temperature resistance, stimulated GIT tolerance, cell adhesion and cholesterol removal. All the yeast isolates were tested under in vitro conditions.Results In the present study, 20 yeast species have been isolated from different sources, screened and their desirable probiotic properties viz. pH tolerance, bile salt tolerance and thermo-tolerance have been evaluated. Screened yeast isolates treated with gastric juices showed increased survival rate above 60%. A further in vitro study investigates cholesterol removal and it showed increased cholesterol removal rate up to 92%. Exopolysaccharide production was estimated for selected yeast isolates and applications are under investigation.Conclusion Among 20 yeast isolates, 5 isolates showed increased growth under stress tolerance. It can be concluded that the screened yeast isolates LM, MR, GOI, GII2 and WI can serve as promising probiotics in various fields of food industry.Key words: Acid tolerance; bile tolerance, cholesterol removal, probiotics, yeast.
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Fernández-Pacheco, Pilar, Cristina Pintado, Ana Briones Pérez, and María Arévalo-Villena. "Potential Probiotic Strains of Saccharomyces and Non-Saccharomyces: Functional and Biotechnological Characteristics." Journal of Fungi 7, no. 3 (March 2, 2021): 177. http://dx.doi.org/10.3390/jof7030177.
Повний текст джерелаАнотація:
Due to the evident demand for probiotic microorganisms, a growing number of scientific studies have involved the preliminary selection of new strains, but deeper studies for knowing specific functional and biotechnological properties are needed. In the present work, twenty yeasts (Saccharomyces and non-Saccharomyces) with potential probiotic characteristics, selected in previous works, were evaluated. The following assays were realized: adhesion to Caco-2/TC7 cells, prebiotic metabolisms, assimilation of cholesterol, enzymatic and antioxidant activity, and antifungal resistance. In addition, the effect of ultrasonic treatment was evaluated for attenuating the cultures before their possible incorporation into a food or supplement. In all of the cases, the unique commercial probiotic yeast (S. boulardii CNM I-745) was used as positive control. Results show different capabilities depending on the property studied. In general, no Saccharomyces yeasts were better in the adhesion to Caco cells, prebiotic metabolism, and presented higher variability of enzymatic activities. The ones related to cholesterol assimilation and antioxidant capability did not show a marked trend, and with respect to the attenuation process, the Saccharomyces yeasts were more resistant. For selecting the potential probiotic yeasts with better balance among all characteristics, a principal component analysis (PCA) was carried out. The most promising yeasts for use as health-promoting probiotics are Hanseniaspora osmophila 1056 and 1094, Lachancea thermotolerans 1039, and S. cerevisiae 3 and 146.
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Veisseire, Philippe, Muriel Bonnet, Taous Saraoui, Cyril Poupet, Olivier Camarès, Marylise Gachinat, Cécile Callon, Guy Febvre, Christophe Chassard, and Stéphanie Bornes. "Investigation into In Vitro and In Vivo Caenorhabditis elegans Models to Select Cheese Yeasts as Probiotic Candidates for their Preventive Effects against Salmonella Typhimurium." Microorganisms 8, no. 6 (June 18, 2020): 922. http://dx.doi.org/10.3390/microorganisms8060922.
Повний текст джерелаАнотація:
The design of multiscale strategies integrating in vitro and in vivo models is necessary for the selection of new probiotics. In this regard, we developed a screening assay based on the investigation of the potential of yeasts from cheese as probiotics against the pathogen Salmonella Typhimurium UPsm1 (ST). Two yeasts isolated from raw-milk cheese (Saccharomyces cerevisiae 16, Sc16; Debaryomyces hansenii 25, Dh25), as well as S. cerevisiae subspecies boulardii (CNCM I-1079, Sb1079), were tested against ST by applying in vitro and in vivo tests. Adherence measurements to Caco-2 and HT29-MTX intestinal cells indicated that the two tested cheese yeasts presented a better adhesion than the probiotic Sb1079 as the control strain. Further, the Dh25 was the cheese yeast most likely to survive in the gastrointestinal tract. What is more, the modulation of the TransEpithelial Electrical Resistance (TEER) of differentiated Caco-2 cell monolayers showed the ability of Dh25 to delay the deleterious effects of ST. The influence of microorganisms on the in vivo model Caenorhabditis elegans was evaluated by measuring the longevity of the worm. This in vivo approach revealed that this yeast increased the worm’s lifespan and protected it against ST infection, confirming that this in vivo model can be useful for screening probiotic cheese yeasts.
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Aggarwal, Sunita, Aparajita Sen, Aayushi Rastogi, and Arti Nigam. "Evaluation of the probiotic potential of yeasts isolated from Indian fermented food items." Research Journal of Biotechnology 16, no. 10 (September 25, 2021): 33–42. http://dx.doi.org/10.25303/1610rjbt3342.
Повний текст джерелаАнотація:
Probiotics are living microbes that are beneficial to humans. They replenish the human gut microflora after antibiotic usage and also help to fight off pathogenic microbes. Probiotics can be either natural such as curd, or synthesized, such as the Japanese drink Yakult. Most fermented Indian foods contain probiotic microorganisms, however, their properties are not well studied. In this study, different microbial isolates (8 Lactic acid bacteria and 6 yeasts) were isolated from four traditional fermented foods commonly consumed in India. Six yeast isolates were screened for different probiotic attributes. Three yeast strains were found to tolerate highly acidic conditions and bile salt concentrations of 5% and 10%. They were able to grow at 37oC and also showed cell surface-hydrophobicity and auto-aggregation ability. Two of these isolates showed production of proteases but none of them produced amylase. These isolates were also found to be resistant to ampicillin and amoxicillin. These isolates appeared to be potential probiotic candidates and need to be investigated further.
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Homayouni-Rad, Aziz, Aslan Azizi, Parvin Oroojzadeh, and Hadi Pourjafar. "Kluyveromyces marxianus as a Probiotic Yeast: A Mini-review." Current Nutrition & Food Science 16, no. 8 (September 10, 2020): 1163–69. http://dx.doi.org/10.2174/1573401316666200217113230.
Повний текст джерелаАнотація:
Background: Yeasts play diverse roles in human life. Since ancient times, these micro organisms have been used to produce food products and beverages including bread and beer. Nowadays, the biotechnological products of yeast are some of the main components of commercial products. Objective: Some species of yeast such as Saccharomyces cerevisiae and Saccharomyces boulardii are recognized as probiotic yeast with extensive applications in the food and drug industries. However, certain species like Kluyveromyces marxianus are still not recognized as probiotic micro organisms despite their widespread industrial usage. In this study, the application of K. marxianus in preparing food and the medicinal product was reviewed in terms of its beneficial or harmful effects. Methods: Pub Med, Google Scholar, Scopus, and Science Direct databases were searched by using “Probiotics”, “Yeast”, and “Kluyveromyces marxianus”. Results: The findings suggest that K. marxianus can be recognized as a probiotic yeast species. Conclusion: It can be concluded that K. marxianus may be considered as a probiotic micro organism with a variety of commercial and medical applications.
Дисертації з теми "Probiotic yeasts"
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Pancholi, Shriya A. "Encapsulation of dried yeast cells as probiotics by tabletting." Thesis, University of Birmingham, 2015. http://etheses.bham.ac.uk//id/eprint/6015/.
Повний текст джерелаАнотація:
There is an increasing demand from the pharmaceutical and food industries for new probiotic products. Some yeast strains offer probiotic benefits, but it has not been possible to formulate them successfully into a tablet dosage form. Direct compression is regarded as the best technique for producing tablets containing dried yeast, however, the main challenge of tabletting a powder mixture containing yeast granules is the mechanical sensitivity of the cells. The objective of this work was to develop a rigid yeast tablet containing adequate numbers of viable yeast cells by optimizing the formulation to allow a relatively low compaction force to be used. In addition the mechanical properties of primary particles and granules were determined as an attempt to predict the compaction behaviour during tabletting. A tablet formulation was developed which exhibited tablets of an acceptable tensile strength. These tablets were further tested for friability, dissolution and storage stability to ensure it is fit for consumer use.
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Igor, Apić. "Uticaj peroralnog tretmana probioticima na zdravstveno stanje i produktivnost krmača i prasadi u uslovima intenzivne proizvodnje." Phd thesis, Univerzitet u Novom Sadu, Poljoprivredni fakultet u Novom Sadu, 2014. https://www.cris.uns.ac.rs/record.jsf?recordId=85741&source=NDLTD&language=en.
Повний текст джерелаАнотація:
U intenzivnoj proizvodnji svinja, životinje su izložene brojnim stresogenima, koji smanjuju njihovu prirodnu otpornost na infektivne bolesti. Osim toga, primena klasičnih antimikrobnih preparata ima sve manji terapijski efekt, zbog povećanja rezistencije infektivnih agenasa na ove preparate. Sve ovo značajno povećava ekonomske gubitke u proizvodnji svinja. U poslednje vrme se, sve više, koriste razni prirodni probiotici, za povećanje prirodnog imuniteta životinja i kao zamena za upotrebu klasičnih antimikrobnih preparata u animalnoj proizvodnji (stimulacija rasta tovnih životinja) i veterinarskoj medicini (profilaksa i terapija infektivnih bolesti). Zbog toga je cilj ove doktorske disertacije bio da se ustanovi da li ishrana gravidnih i krmača u laktaciji, obrocima sa dodatkom probiotskog preparata "Actisaf Sc 47", koji sadrži živu kulturu kvasca Saccharomyces cerevisiae (proizvod Lesaffre Group, France), može smanjiti pojavu puerperalnih infektivnih obolenja materice i/ili vimena, smanjiti pojavu infektivne diareje i mortalitet prasadi tokom laktacije, povećati produktivne performanse prasadi do zalučenja i povećati reproduktivnu aktivnost krmača posle zalučenja. Drugi cilj istraživanja je bio da se ustanovi da li individualni peroralni tretman probioticima, samo novorođene prasadi, može smanjiti pojavu infektivne diareje i povećati produktivne parametre prasadi do zalučenja. U prvom delu disertacije su prikazane vrednosti reproduktivne performanse krmača u našim proizvodnim uslovima na velikim vojvođanskim farmama svinja. Drugi deo je bio eksperimentalni i podeljen je udva odvojena istraživanja. U prvom delu je 120 krmača podeljeno u tri grupe, po 40 u svakoj: Prva grupa (G+P) je, tokom gravidnosti, hranjena standardnim koncentovanim obrokom sa dodatkom probiotskog preparata. Druga grupa (L+P) je ovakvim obrocima hranjena tokom laktacije. Treća grupa (K) bila je kontrolna i ove krmače su hranjene standardnim obrocima, ali bez dodatka probiotskog preparata. U drugom delu je ukupno 120 legala novorođene prasadi, podeljeno u dve grupe. Prva grupa (60 legala sa ukupno 572 živo rođene prasadi) je formirana od krmača koje nisu manifestovale kliničke znake puerperalnih obolenja materice i/ili vimena (grupa ZK). Druga grupa (60 legala sa ukupno 571 živo rođene prasadi) je formirana od bolesnih krmača (grupa BK). Krmače nisu tretirane probioticima. Neposredno po prašenju, 283 prasadi (30 legala) od ZK krmača i 287 prasadi (30 legala) od BK krmača, individualno je tretirano peroralno probiotskim preparatima (One Shot, Coloron Forte Plus i Piggy Guard Forte Plus, proizvod firme »Hokovit«, Switzerland), koji povećavaju imunitet na zaraznu diareju, i stimulišu rast i razvoj prasadi tokom laktacije. U kontrolnim grupama je bilo 30 legala (289 prasadi) od zdravih i 30 legala (284 prasadi) od bolesnih krmača. Ova prasad nisu bila tretirana peroralnim probioticima. Tokom laktacije, značajno (p<0,01) manji broj krmača tretiranih probioticima (G+P=7,5%, L+P=12,5%), je imalo kliničke znake puerperalnih obolenja materice i/ili vimena, u odnosu na kontrolne krmače (22,5%). Broj legala sa infektivnom diarejom prasadi je bio značajno (p<0,05) manji kod tretiranih (12,5%) u odnosu na kontrolne krmače (27,5%). Prosečan broj zalučene prasadi po leglu (z/p) i prosečna težina legla kod zalučenja (t/l) tretiranih krmača (G+P=11,6 z/p i 103,6 kg t/l, L+P=11,1 z/p i 102,8 kg t/l), bili su značajno veći (p<0,01 ili p<0,05) od ovih vrednosti u leglima kontrolnih krmača (K=10,0 z/p i 79,1kg t/l). Poređenjem rezultata peroralnog tretmanaivprasadi u leglima zdravih, sa netretiranim leglima bolesnih krmača pokazalo se da je: (a) uginuće prasadi u laktaciji smanjeno za 84% (p<0,01), (b) prosečan broj zalučene prasadi po leglu je smanjen za 98% (p<0,01), (c) prosečan dnevni prirat po prasetu je povećan ta 28% (p<0,01) i (d) prosečna telesna masa praseta kod zalučenja je značajno (p<0,01) povećana za 23,4% u tretiranim leglima zdravih krmača, u odnosu na netretirana legla bolesnih krmača. Dobijeni rezultati jasno pokazuju da primena probiotika značajno poboljšava zdravstveno stanje krmača po prašenju, zdravstveno stanje njihove prasadi, kao i produktivne prametre legla (prosečan broj zalučene prasadi po leglu i prosečna težina legla kod zalučenja). Na ovaj način su postignuti ciljevi istraživanja i potvrđene radne hipoteze u ovoj disertaciji.In the intensive pig production, the animals were exposed to various stressogens, which reduces their natural resistance to infectious diseases. In addition, the therapeutic effects of conventional antimicrobial preparations permanently decrease, due to the increasing resistance of infectious agents to these preparations. All this significantly increase the economic losses in pig production. In the recent years, various natural probiotics are using, to increase the natural animals immunity, as well as a substituents for using the traditional antimicrobial preparation in animal production (as a growth promoters of fattened animals) and veterinary medicine (prophylaxis and therapy of infectious diseases). Therefore, the aim of this dissertation was to determine whether feeding pregnant and lactating sows, with diets supplemented with probiotic preparations "Actisaf Sc 47", containing live culture of yeast Saccharomyces cerevisiae (product of Lesaffre Group, France), has an influence on the: (a) reducing the incidence of puerperal infectious diseases of the uterus and/or the udder, (b) reducing the incidence of infectious diarrhea and mortality of piglets during lactation, (c) increasing the productive performance of piglets within lactation, and (d) increasing the sows reproductive performance up to 45 days after weaning. The secon aim of investigation was to determine whether treatment only newborn piglets with peroral probiotics, can decrease incidence of infectious dirrhea and productive piglets parameters. In the first part of the thesis it was present the reproductive performance of sows in the production conditions on large pig farm in AP Vojvodina. The second part was divided on two separate experiments. In the first part, the total of 120 sows were divided into three groups (40 sows in each): The first group (G+P) were fed standard diets supplemented with probiotic preparation during pregnancy. The second group (L+P) were fed such diets during lactation. The third group (K) was the control and these sows were fed a standard diet, without the probiotic supplementation. In the second experiment, a total of 120 litters of newborn piglets, were divided into two groups. The first group (60 litters with a total of 572 live born piglets) was formed from the sows without clinical signs of puerperal diseases of the uterus and/or the udder (healthy sows, HS). The second group (60 litters with a total of 571 live born piglets) was formed from the sows with clinical signs of puerperal diseases of the uterus and/or the udder (sick sows, SS). Sows were not treated with probiotics. Immediately after farrowing, 283 piglets (30 litters) from the HS sows and 287 piglets (30 litters) from the SS sows, were individually peroral treated with probiotic preparations (One Shot, Colorona Forte Plus and Piggy Guard Forte Plus, products of "Hokovit", Switzerland), which increase the newborn piglets immunity to infectious diarrhea, and stimulate the development and growth of piglets during lactation. In the control group there were 30 litters (289 piglets) from healthy and 30 litters (284 piglets) from sick sows. These piglets were not treated with oral probiotics. During the lactation period, a significant (p<0.01) smaller proportion of probiotic treated sows (G+P=7.5%, L+P=12.5%) has manifested clinical signs of the uterus and/or the udder disease, as compared to the control sows (22.5%). The incidence of infectious diarrhea in the nursing piglets were significantly (p<0.05) lower proportion of litters in the treated sows (12.5%), compared to the control sows (27.5 %). The average number of weaned piglets per litter (p/l) and average litter weight at weaning (l/w) in the treated sows (G+P=11.6 p/l and 103.6 kg l/w, L+P=11.1 p/l and 102.8 kg l/w,) were significantly higher (p<0.01or p<0.05) in sows treated with probiotics, compared to the control sows (C=10 p/l and 79.1 kg l/w). Comparing the results of peroral piglets treatment in the litters of healthy sows, and untreated piglets in the litters of sick sows showed that: (a) the piglets mortality during lactation was reduced by 84% (p<0.01), (b) the average number of weaned piglets per litter was reduced by 98 % (p<0.01), (c) the average daily gain per piglet was increased by 28% (p<0.01), and (d) the average body weight of piglets at weaning was significantly (p<0.01) increased by 23.4%, in the treated litters of healthy sows, as compared to the untreated litters of sick sows. These results clearly show that the use of probiotics significantly improve the health status of sows and nursing piglets, as well as the productive piglets parameters (weaned piglets per litter and litter weight at weaning). On this way, the research objectives have been achieved and the working hypothesis of this dissertation have been confirmed.
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Payne, Samantha Joanne. "In vitro studies on probiotics and yeasts in the human colonic and vaginal microfloras." Thesis, University of Reading, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.412807.
Повний текст джерела
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Tanangteerapong, Duangkanok. "Understanding the physiology of probiotic yeast cells under different formulation, processing and environmental conditions." Thesis, University of Birmingham, 2015. http://etheses.bham.ac.uk//id/eprint/5742/.
Повний текст джерелаАнотація:
Probiotics are live microorganisms including yeast and bacteria used as food supplements to offer health benefits. Currently available forms of yeast probiotic products include powder and gelatine capsules. A new yeast probiotic product in tablet dosage form has been developed in order to prolong product shelf life and improve product stability. The aim of the present work was to study the physiological states of yeast cells in various formulation and conditions, and to develop a rigid tablet which contains the adequate number of active yeast cells. Yeast cells became injured and had lower culturability when they were exposed to a high shear force of homogenization and compaction pressure. Tablets containing freeze dried yeast resulted in low tensile strength and could not withstand handling. Encapsulation of yeast cells with pectin demonstrated better survival and showed desirable water activity. Furthermore, the material properties of calcium pectinate beads have been investigated. A compaction of CaP beads into tablets at 90 MPa created rigid tablets with the adequate number of viable cells. Overall, encapsulated cells in CaP beads were protected more from damage during compaction and show more resistance to stress during storage. The use of flow cytometry together with fluorescent dyes for the monitoring of cell physiological states has also been demonstrated.
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Pinoargote, Gustavo, and Gustavo Pinoargote. "Evaluation of Probiotics Solutions in Shrimp Aquaculture and Their Effectiveness Against Acute Hepatopancreatic Necrosis Disease Caused By Vibrio parahaemolyticus Strain A3." Diss., The University of Arizona, 2017. http://hdl.handle.net/10150/626325.
Повний текст джерелаАнотація:
As the demand for farmed shrimp continues to grow worldwide, the use of probiotics to address the sustainability of aquaculture fisheries has gained much attention. Emerging diseases in shrimp aquaculture, such as acute hepatopancreatic necrosis disease (AHPND), have devastating economic impacts in countries that largely depend on this activity. The relevance of this research lies on the fact that it explores the potential of using probiotics to mitigate the negative effects of AHPND in shrimp aquaculture. The scope of these studies includes survival of probiotic microbes in typical aquaculture water conditions, the effectiveness of probiotics in vitro and in vivo against the pathogenic strain of Vibrio parahaemolyticus that causes AHPND, and the effects of probiotics on the bacterial community composition in aquaculture water and gastrointestinal tract of shrimp after an induced AHPND infection.
The microorganisms chosen as probiotics for this research include a lactic acid bacterium, a yeast and a photosynthetic bacterium. Informal feedback from shrimp farmers in Thailand and Vietnam revealed positive results against AHPND when using a commercially available probiotic containing multiple species of microorganisms from these probiotic groups.
This research was divided into four studies. The first study (Chapter 2) evaluated the growth of the three different probiotic microbes in two different salinity conditions commonly found in intensive shrimp production systems to determine whether they could be further considered as potential candidates. The hypothesis was that the NaCl concentrations of the media may not have an effect on acid production, growth and cell morphology of the microorganisms being evaluated due to their metabolic mechanisms of adaptation to differences in osmotic pressure. The probiotic microbes were cultured in nutrient media enriched with 1 and 2% NaCl. Microbial survival, acidity and cell morphology between treatments were compared using enumeration by serial dilutions and plating, pH measurements and scanning electron microscopy imaging, respectively. The results showed that salinity levels up to 2% NaCl did not affect the growth of lactic acid bacteria and yeast. Photosynthetic bacteria grown in media with 1% NaCl showed a 24-hour delay in comparison to the control and a prolonged lag phase that lasted 48 hours when the media contained 2% NaCl. Therefore, the hypothesis was partially supported. Based on these results, all three probiotic microbes demonstrated to be suitable for application in aquaculture ponds with up to 2% salinity.
The second study (chapter 3) aimed at determining the inhibitory effects of eight different formulations of probiotic solutions against the pathogenic strain of V. parahaemolyticus in vitro. The hypothesis of this study was that probiotic solutions containing whole microbial cultures of multiple microbial types including lactic acid bacteria may have a greater inactivation of the pathogen. The probiotic formulations consisted of individual cultures, combinations of the three probiotic microbes, and a commercially available probiotic formulation. The inhibitory effects were evaluated following a disk diffusion test on solid media by comparing diameters of zones of inhibition, and a challenge test in liquid media by comparing pathogen survival after exposure to probiotic solutions. Findings revealed inhibition zones with greater diameters in disks treated with whole microbial cultures (min: 7.83 mm, max: 11.33 mm) versus disks treated with only supernatants (min: 7.00 mm, max: 8.50 mm). Results from the challenge in liquid media tests showed greater inactivation of the pathogen after 48 h (6.56±0.07 to 5.43±0.03 log10 reduction) when treated with lactic acid bacteria alone and in combination with other microbial types. From these results, the hypothesis was supported and it was concluded that probiotic solutions including a lactic acid bacterium, the combination of lactic acid bacterium and photosynthetic bacterium and the combination of lactic acid bacterium, yeast and photosynthetic bacterium may be used to effectively inhibit AHPND in shrimp aquaculture.
The third study (chapter 4) explored the effects of probiotic solutions on live shrimp (Litopenaeus vannamei) pretreated with probiotics for 7 days prior to challenging them with the pathogenic V. parahaemolyticus strain causing AHPND. The hypothesis of this study was that higher shrimp survival and weight gains would be observed when shrimps are exposed to probiotics solutions with multiple microbial types in the water and feed. Water quality parameters (dissolved oxygen, temperature, acidity, salinity and total ammonia nitrogen), difference in shrimp weight increase and shrimp survival were compared between probiotic treatments and controls. Treatments included: (1) a lactic acid bacterium alone (Pro.Sol1), (2) a lactic acid bacterium and a photosynthetic bacterium (Pro.Sol2), (3) the combination of a lactic acid bacterium, a yeast, and a photosynthetic bacterium (Pro.Sol3), and (4) a commercial probiotic (Com.Pro) and the results showed shrimp survival of 11.7, 26.7, 36.7 and 73.3%, respectively. Also, treatments Pro.Sol3 and Com.Pro resulted in higher weight gains (19.7 and 31.2%, respectively) versus the negative control (11.2%). Moreover, onset of the disease was delayed in all treatments as follows: 12 h with Pro.Sol1, 20 h with Pro.Sol2, 22 h with Pro.Sol3, and 26 h with Com.Pro. From these results, the hypothesis was supported and it was concluded that probiotics have the potential to effectively mitigate the effects of AHPND in the shrimp aquaculture.
Finally, the fourth study (chapter 5) evaluated the effects of probiotics on the bacterial diversity of the gastrointestinal tract of shrimp as well as variation of bacterial and fungal diversity in the water before and after challenging shrimp with the pathogenic V. parahaemolyticus strain causing AHPND. The hypothesis of this study was that probiotic solutions with multiple microbial types may be able to maintain the microbial composition of the shrimp GI tract and aquaculture water preventing an increase in relative abundance of the family Vibrionaceae. Next generation sequencing was conducted using an Illumina MiSeq™ and primers specific for bacterial V4 hypervariable region of the 16S rRNA gene. The results obtained from the GI tract of shrimp revealed that the relative abundance of the family Vibrionaceae significantly increased in treatments with high mortalities, whereas treatments with higher survivals showed no significant difference in relative abundance of Vibrionaceae family members (P>0.05) in comparison to the negative control. The Shannon diversity index values (abundance and evenness) of the bacterial communities revealed that the treatment with the highest survival had the highest Shannon index value (4.69±0.133) whereas the treatment with lowest survival had the lowest Shannon index value (0.17±0.004). The results obtained from water samples did not show a higher abundance of the family Vibrionaceae, and diversity was maintained after infection (Shannon index 4.64±0.58). Regarding fungal diversity in water samples, Shannon index values revealed no significant changes before (3.627±0.37) and after infection (3.664±0.18) except for Pro.Sol3 (2.859±0.56) and Com.Pro (1.795±0.50), which included yeast in their formulation. Thus, the hypothesis of this study was partially supported since the results revealed that while all probiotics maintained the diversity of microbial composition in the water, only those probiotic solutions with various microbial types in the formulation maintained the diversity of the microbial composition in the GI tract of shrimp providing protection against AHPND.
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Cangusu, Alex Sander Rodrigues. "Cinética de crescimento e metabolismo de levedura potencialmente probiótica." Universidade Federal de Viçosa, 2003. http://locus.ufv.br/handle/123456789/5383.
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Previous issue date: 2003-07-21Fundação de Amparo a Pesquisa do Estado de Minas Gerais
Growth kinetics and metabolism of isolated yeast UFV-3 from intestinal microbiota of newly born pigs, was studied in the perspective of its use as probiótic. Main culture conditions were suggested in medium YPD. Temperature and pH were inestigated respectively in the range of 28 45 ºC and 3.8 5.5. The yeast UFV-3 has shown optimal growth at pH of 4.7 and temperature of 40 ºC. Growth kinetics was evaluated in three aeration levels: aerobe, microaerobe and anaerobe. The cellular yield was 0.03 g.mmol-1, 0.02g.mmol-1 and 0.01g.mmol-1 in aerobe, microaerobe and anaerobe respectively. Effects of the aeration levels on the oxide-reductive metabolism were analyzed by the ethanol, glycerol and organic acids production. Ethanol final concentration reached 120 mmol.L-1, 174 mmol.L-1, and 101 mmol.L-1 respectively for aerobe, microaerobe and anaerobe conditions. Production yield coefficient for conversion of glucose into ethanol were 1.1 mmol.mmol-1, 1.6 mmol.mmol-1, and 1.7 mmol.mmol-1 respectively for aerobe, microaerobe and anaerobe conditions. Glycerol was produced in concentrations of 11 mmol.L-1 and 10 mmol.L-1 and 7 mmol.L-1 in aerobe, microaerobe and anaerobe respectively. Production yield coefficient for conversion of glucose into glycerol were 0.10 mmol.mmol-1, 0.09 mmol.mmol-1 and 0.11 mmol.mmol-1 respectively for aerobe, microaerobe and anaerobe conditions. Metabolites as propionic, lactic and succinic acids were detected in trace concentrations. Acetic acid was not detected in none of the studied aeration levels.
A cinética de crescimento e metabolismo da levedura UFV-3 isolada da microbiota intestinal de leitões recém-nascidos foi estudada na perspectiva de sua utilização como probiótico. As principais condições de cultivo foram sugeridas em meio YPD. Temperatura e pH foram investigados na faixa de 28 45 ºC e 3.8 5.5. A levedura UFV-3 apresentou pH ótimo de crescimento de 4.7 e temperatura de 40 ºC. A cinética de crescimento foi avaliada em três níveis de aeração: aerobiose, microaerobiose e anaerobiose. O coeficiente de rendimento celular foi de 0.03 g.mmol-1, 0.02g.mmol-1 e 0.01g.mmol-1 nas condições de aerobiose, microaerobiose e anaerobiose respectivamente. Os efeitos dos níveis de aeração no metabolismo oxido-redutivo foram analisados pela produção de etanol, glicerol e ácidos orgânicos. A concentração final de etanol alcançou 120 mmol.L-1, 174,03 mmol.L-1 e 101 mmol.L-1 para as condições de aerobiose, microaerobiose e anaerobiose respectivamente. O coeficiente de rendimento de produto da conversão de glicose em etanol foram 1.1 mmol.mmol-1, 1.6 mmol.mmol-1 e 1.7 mmol.mmol-1 para as respectivas condições de aerobiose, microaerobiose e anaerobiose. Glicerol foi produzido em concentrações de 11 mmol.L-1, 10mmol.L-1 e 7 mmol.L-1 nas condições de aerobiose, microaerobiose e anaerobiose respectivamente. O coeficiente de rendimento de produto da conversão de glicose em glicerol foram 0.10 mmol.mmol-1, 0.09 mmol.mmol-1 e 0.11 mmol.mmol-1 para as respectivas condições de aerobiose, microaerobiose e anaerobiose. Traços de concentrações de metabólitos como ácido propiônico, acido lático, e acido succínico foram detectados. Ácido acético não foi detectado em nenhum dos níveis de aeração estudados.
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Obinna-Echem, Patience Chisa. "Development of a Nigerian fermented maize food 'Akamu' as a functional food." Thesis, University of Plymouth, 2014. http://hdl.handle.net/10026.1/2983.
Повний текст джерелаАнотація:
Akamu is a lactic acid bacteria fermented cereal-based food that complements infant diets in most African countries. Uncontrolled fermentation increases the variability in quality and safety of akamu. This study was aimed at the controlled fermentation of akamu with selected lactic acid bacteria (LAB), investigation of the probiotic potential of the LAB and the effect of variation in production method on the product quality and sensory properties. PCR-DGGE analysis of traditional akamu samples revealed LAB community dominated by Lactobacillus fermentum, L. plantarum, L. delbrueckii subsp. bulgaricus and L. helveticus. Isolated yeasts were Candida tropicalis, C. albicans, Clavispora lusitaniae and Saccharomyces paradoxus. The isolated Lactobacillus plantarum strains (NGL5 and NGL7) fermented irradiated ground maize slurries and produced significant levels of lactic acid (>73 mmol L-1) and low pH ≤3.63 displaying inhibitory activity against Salmonella enterica serovar Enteritidis NCTC 5188, Escherichia coli 1077 (NCTC 11560), Bacillus cereus NCIMB 11925, Staphylococcus aureus NCTC 3750 and Listeria monocytogenes NCTC 7973 in MRS agar and E. coli 1077 in maize slurry fermentation. Viability of both strains of L. plantarum at pH 2 after 3 h was reduced from ≥8.26±0.05 to ≤4.94±0.49 Log10 CFU mL-1 while incubation in 0.3% bile allowed growth to 5.73±0.13 and 7.93±0.12 Log10 CFU mL-1 after 6 h for NGL5 and NGL7 respectively. Auto-aggregation of the L. plantarum strains at 37oC (≥25 after 5 h) correlated with adhesion to hydrocarbons (<15, 26, 33 and 64% for Hexane, Hexadecane, Ethyl acetate and Chloroform respectively). The strains failed to exhibit gelatinase or haemolytic activity but adhered to porcine mucin (OD403 nm ≥0.63 with viability ≥6.52 Log10 CFU mL-1) and Caco-2 cells (≥5.13 Log10 CFU mL-1). The ash, mineral (Ca, K, Mg, Na, S and Zn), IDF, SDFP and TDF content of the L. plantarum fermented ground maize slurries were significantly (p≤0.05) higher than that of the traditional akamu but the peak and final viscosities (139.5 and 68.5 cP respectively) were significantly (p≤0.05) the least. The aroma, appearance, colour, flavour and texture of the resultant porridges were liked moderately by 75% of the assessors. This study demonstrated that fermentation with the L. plantarum strains would contribute towards product safety and the L. plantarum strains possessed some probiotic potential that could be beneficial to the consumers particularly in those developing countries were the main staple foods are fermented cereals.
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Hsu, Shih-An, and 許士安. "Isolation of yeasts from fermented food and kefir: In vitro characterisation of probiotic traits." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/b7gzrm.
Повний текст джерелаАнотація:
碩士國立彰化師範大學
生物學系
106
Probiotics are defined as live microorganisms which, administered in adequate amounts, confer a beneficial effect on the host health. Although most of probiotics are belong to bacteria, and only one yeast species which has been characterised as probiotic is Saccharomyces boulardii. But yeasts are not only important in the food industry, but also considered to have several beneficial properties that are better than bacteria. In this work, yeast strains were isolated from fermented food and kefir. Their potential of probiotic was evaluated by several kinds of experiment. The results of in vitro gastrointestinal test (GI test), cell surface hydrophobicity, auto-aggregation, antioxidant activity, β-galactosidase activity and hemolysis test were used to assess the potential to be probiotic of these strains. In our study, several yeast strains with potential of probiotic were selected. Saccharomyces cerevisiae JYC2508 and Kluyveromyces marxianus JYC2528 were the candidates. JYC2508 was adapted well at GI test and also had good auto-aggregation ability. JYC2528 can growth at GI test and also have good performance with antioxidant activity, cell surface hydrophobicity and β-galactosidase activity. These yeast strains with potential of probiotic were worthy to further study of their ability to promote health in human body.
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Gut, Abraham Majak. "Anti-Salmonella Properties of Kefir and Kefir Yeast Isolates: Potential Application in Infection Control and Prevention." Thesis, 2022. https://vuir.vu.edu.au/43476/.
Повний текст джерелаАнотація:
The rise of antibiotic resistance has increased the need for alternative ways of controlling
and preventing enteric bacterial infections. Various probiotic bacteria have
been used in animals and humans prophylactically and therapeutically. Kefir is an
acidic and low alcoholic beverage produced by fermentation of milk, fruit juice, or sugary
water with kefir grains and its consumption is associated with prophylactic and
therapeutic properties conferred by probiotics components. There is scarce research
conducted on kefir and kefir yeast isolates despite claimed potential preventative and
curative effect on enteric bacterial pathogens. This thesis investigates traditional kefir
and kefir yeast isolates for potential application in the prevention and control of Salmonella
in in vitro experiments. Kluyveromyces lactis and Saccharomyces unisporus,
Lactobacillus kefiri, and Lactococcus lactis were isolated from kefir and identified
using 26s rDNA, ITS region sequencing and MALDI-TOF for yeasts and
bacteria respectively. Kefir made from two traditional kefir grains rapidly
killed Salmonella Arizoniae and Salmonella Typhimurium possibly due to the action
of lactic acid as kefir cell-free supernatant analysis showed high concentration
of lactic acid ranging from 83.59 to 229.92 mM. Other compounds with recognized
antibacterial activities including carbonyl compounds, histone, cathelicidin,
and various peptides were also detected using shotgun proteomics. Kefir yeast
isolates showed some potential probiotic properties including survival in the
gastrointestinal tract, auto-aggregation, hydrophobicity and lack of hydrolytic enzymes
production. These probiotic characteristics were comparable to Saccharomyces
boulardii strains used as controls in the study. Adhesion and sedimentation
slide agglutination, microscopy, and turbidimetry showed that Salmonella adhered
onto yeast cells, which resulted in growth inhibition. Furthermore, yeast-fermented killer toxin medium showed Salmonella growth inhibition likely due to antimicrobial
metabolites such as cathelicidin detected by shotgun proteomics in the cell-free
supernatant. In conclusion, kefir and kefir yeast isolates may have the potential
to control and prevent Salmonella infection.
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Tharmaraj, Nalayini. "Inhibitory substances produced by probiotic bacteria for control of food-borne pathogenic and spoilage microorganisms in dips." Thesis, 2004. https://vuir.vu.edu.au/18218/.
Повний текст джерелаАнотація:
The success in using a food product as a delivery vehicle for probiotics depends on
its ability to maintain required level of viable cells (at least 107 cfu g-1) and to
suppress the growth of spoilage and pathogenic organism. Cheese-based dips could
deliver probiotic bacteria owing to its stable pH, buffering capacity of ingredients
and the presence of prebiotics. The anti-microbial properties of probiotics can also
be employed for controlling the spoilage organisms such as yeast and mould.
The work described in this thesis focused on the survival of probiotics and
their anti-microbial effects in dips. Effective selective enumeration methods were
first identified for specific probiotic cultures to enumerate their numbers, the ideal
conditions in which the organisms survive better were evaluated and the mechanism
by which the probiotic organisms antagonise pathogenic and spoilage organisms
were then elucidated. The cultures of Lactobacillus delbrueckii subsp. bulgaricus,
Streptococcus thermophilus, Lactobacillus casei, Lactobacillus rhamnosus,
Lactobacillus acidophilus, Bifidobacterium spp. and propionibacteria were tested in
selected bacteriological media to evaluate their suitability as selective media.
Nineteen bacteriological media were evaluated at different incubation conditions,
including Streptococcus thermophilus (ST) agar, pH-modified MRS agar, MRS -
vancomycine agar (MRS-V agar), MRS-bile agar, MRS-NaCl agar, MRS-lithium
chloride agar, MRS - NNLP agar, RCA agar, sugar-based (such as maltose, galactose,
sorbitol, manitol, esculin) agar media, sodium lactate agar (NaLa), arabinose agar,
raffinose agar, xylose agar and LC agar. Aerobic and anaerobic incubations were
carried out at temperatures of 27°C, 30°C, 37°C, 43°C and 45°C for the duration of
24h, 72h and 7-9 days. ST agar and aerobic incubation at 37°C for 24h were suitable
for S. thermophilus. L. delbrueckii ssp bulgaricus can be enumerated in MRS agar
(pH 4.58 or pH 5.20) and anaerobic incubation at 45°C for 72h. MRS-V agar and
anaerobic incubation at 43°C for 72h was suitable to enumerate L. rhamnosus.
Anaerobic incubation in MRS-V agar at 37°C for 72h was selective to enumerate L.
casei. It is recommended that subtraction method should be implemented when L.
rhamnosus is present in the product. To do this, the count of L. rhamnosus recorded
on MRS-V agar at 43°C for 72h under anaerobic incubation should be subtracted
from the total count of L. casei. and L. rhamnosus recorded on MRS-V agar 37°C
for 72h under anaerobic incubation.
Книги з теми "Probiotic yeasts"
1
Shelov, Steven P., and Tanya Remer Altmann, eds. Caring for Your Baby and Young Child. 5th ed. American Academy of Pediatrics, 2005. http://dx.doi.org/10.1542/9781581104318.
Повний текст джерелаАнотація:
The trusted guide that parents have turned to for nearly 20 years just got even better—with new chapters on sleep and allergies, along with new content on resilience, prebiotics and probiotics, and other healthy lifestyle topics. Information on obesity, exercise, and nutrition has been expanded as well. AAP flagship consumer title with more than 400 million copies in print.
2
Health Benefits of Probiotics (Latest Research Showing Benefits for Digestion, Cholesterol, Yeast Infection, Immune System, Colon Cancer, Ulcers, etc). Bl Pubns, 2000.
Знайти повний текст джерелаЧастини книг з теми "Probiotic yeasts"
1
Vohra, Ashima, and T. Satyanarayana. "Probiotic Yeasts." In Microorganisms in Sustainable Agriculture and Biotechnology, 411–33. Dordrecht: Springer Netherlands, 2011. http://dx.doi.org/10.1007/978-94-007-2214-9_19.
Повний текст джерела
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Choudhary, V., A. Vohra, A. Madan, and Tulasi Satyanarayana. "Probiotic Yeasts in Human Welfare." In Yeast Diversity in Human Welfare, 115–36. Singapore: Springer Singapore, 2017. http://dx.doi.org/10.1007/978-981-10-2621-8_5.
Повний текст джерела
3
Ezema, Chuka, and Clifford Chidozie Ugwu. "Yeast (Saccharomyces cerevisiae) as a Probiotic of Choice for Broiler Production." In Beneficial Microorganisms in Agriculture, Aquaculture and Other Areas, 59–79. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-23183-9_4.
Повний текст джерела
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Morelli, Lorenzo. "Probiotics: Definition and Taxonomy 10 Years after the FAO/WHO Guidelines." In World Review of Nutrition and Dietetics, 1–8. Basel: S. KARGER AG, 2013. http://dx.doi.org/10.1159/000345729.
Повний текст джерела
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Martins, Flaviano dos Santos, and Jacques Robert Nicoli. "Mechanisms of Action of Probiotic Yeasts." In Probiotics and Prebiotics: Current Research and Future Trends, 105–14. Caister Academic Press, 2015. http://dx.doi.org/10.21775/9781910190098.07.
Повний текст джерела
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Akal, H. Ceren, Şebnem Öztürkoğlu Budak, and Atila Yetisemiyen. "Potential Probiotic Microorganisms in Kefir." In Microbial Cultures and Enzymes in Dairy Technology, 276–96. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-5363-2.ch015.
Повний текст джерелаАнотація:
Probiotic microorganisms are defined as living microorganisms that provide health benefits on the host when administered in adequate amounts. The benefits include improvement of microbial balance immune system and oral health, provision of cholesterol-lowering effect, and antimicrobial activity against a wide variety of bacteria and some fungi. Kefir microbiota contains active living microorganisms. Many researches were carried out that potential probiotic bacteria such as Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus kefir, Lactobacillus kefiranofaciens, Leuconostoc mesenteroides, or yeasts like microorganisms such as Saccharomyces cerevisiae, Kluyveromyces lactis, and Kluyveromyces marxianus were isolated from kefir grains. This chapter presents the data both on the probiotic bacteria isolated from kefir grains or kefir and the probiotic properties of kefir produced with these microorganisms.
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Dindial, Alexander. "Developments in Probiotic Use in the Aquaculture of Salmo Spp." In Salmon Aquaculture. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.99467.
Повний текст джерелаАнотація:
While interest in probiotic use in aquaculture is not a new phenomenon, the past few years have seen great developments in probiotic research in Salmo spp. This review examines the corpus of literature surrounding the use of probiotics in some of the species of Salmo most important to modern aquaculture, including Salmo salar, S. coruhensis, S. trutta, and S. trutta caspius, with a particular emphasis on the most recent research. The use of many of these probiotics is associated with such host benefits as enhanced growth, nutrition, and immunity. These benefits and the potential applicability of these probiotics to the modern aquaculture of Salmo are reviewed herein.
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Shoaei, Fatemeh. "Food Health with Increased Probiotic Survival During Storage." In Prebiotics and Probiotics - From Food to Health. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.99382.
Повний текст джерелаАнотація:
In recent years, due to the increasing concern of consumers about their food health. Pay attention to foods not only as a source of nutrients but also as promoters of health and wellness-hence the increase in demand for foods that have active or functional ingredients (especially natural ingredients). They increase nutritional value and nutritional health. Changes in food consumption, disorder the intestinal microbial system. Maintaining the health benefits of consuming beneficial bacteria that are present in the intestinal system. Probiotics are essential for improving intestinal microbial homeostasis. Probiotics are living microorganisms that, if recommended in sufficient quantities, can have positive effects on human health. Lowers cholesterol, improves lactose intolerance, increases nutritional value and prevents cancer. Probiotics are unstable during storage and the gastrointestinal tract (pH and bile salts). For this reason, the survival of probiotic cells and the absence of changes in the sensory properties of the product during storage are of have fundamental importance. Encapsulation and co-encapsulation with prebiotics are often a good way to increase the resistance of probiotic bacteria to difficult conditions and their survival. This leads to improved production of probiotic products and increased food health in the world.
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Kelly, Alan. "The Many Roles of Microorganisms." In Molecules, Microbes, and Meals. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780190687694.003.0010.
Повний текст джерелаАнотація:
As mentioned already several times, the world of living things can be divided quite simply into that which we can see (animals, plants, us!) and that which we cannot see. We share this planet with microscopic life that actually far outnumber the life-forms we can see and whose importance to our lives across a huge range of areas is completely out of proportion to their size. We need the assistance of microscopes or other tools to reveal the incredible diversity, richness, and sheer vastness of this hidden world. In terms of the sphere of human life with which we are concerned in this book, food, we worry about two things to do with microorganisms in food, which are safety and spoilage, but these are not the same thing. For example, milk containing a bacterium called Pseudomonas could look green, be stinky, and have lumps floating in it, but could be quite safe, while milk containing listeria could look fresh as could be but would make you very ill, perhaps even fatally, were you to drink it. In addition, yogurt containing bacteria called Bifidobacteria might not only be neither unpleasant nor dangerous but might actually be good for you, as these are probiotic bacteria, which are believed to colonize the human gut and help keep us healthy. So (cue Ennio Morricone music, and distinctive whistling), bacteria in food can be good (like the probiotics), bad (like the pathogens), or ugly (like the types that cause spoilage). Of course, the population of living things we cannot see in food is much broader than bacteria too and encompasses viruses (generally these don’t come in good or ugly variants, and are usually simply bad news, as when they cause food poisoning because of their contamination of products like oysters) and fungi such as yeasts and molds.
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ukaszewicz, Marcin. "Saccharomyces cerevisiae var. boulardii – Probiotic Yeast." In Probiotics. InTech, 2012. http://dx.doi.org/10.5772/50105.
Повний текст джерелаТези доповідей конференцій з теми "Probiotic yeasts"
1
Staniszewski, Adam, and Monika Kordowska-Wiater. "Fermented food as source of yeasts with probiotic potential." In 1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT. Publishing House of The University of Life Sciences in Lublin, 2022. http://dx.doi.org/10.24326/icdsupl1.t033.
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Ciptaningtyas, Wahyu Agustin Dwi, Bhisma Murti, and Setyo Sri Rahardjo. "Meta-Analysis of the Effect of Probiotics on the Duration of Diarrhea in Children Under Five." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.05.51.
Повний текст джерелаАнотація:
ABSTRACT Background: Diarrhea is a common problem for children under five years of age. Multiple diarrhea episodes can lead to serious problems such as childhood malnutrition in developing or non-industrialized countries. In Indonesia, 70-80% of 60 million people who suffer diarrhea are children under five years of age. Apart from the existing treatment guidelines for diarrhea, probiotic or non-pathogenic living microorganisms are supposed to have preventive and curative effects on many diarrhea forms. This study aimed to estimate the effect of probiotics on the frequency and duration of diarrhea in children under five years of age. Subjects and Method: This was meta-analysis and systematic review.This study collected articles which published year 2010-2020. The articles were obtained from PubMed, Science Direct, Research Gate, and Google Scholar databases. The inclusion criteria were full text, using randomized controlled trial (RCT) study design, using probiotics intervention, the study subjects was children under five with diarrhea, and reporting effect size value (mean and standard deviation). The selected articles were analyzed using Revman 5.3. Results: There were 5 articles reviewed for this study. There was high heterogeneity between experimental groups(I2= 89%; p= 0.09). Probiotics provision were effectively to shortened duration of diarrhea 0.39 times than without probiotics provision (Mean Difference= -0.39; 95% CI= 0.85 to -0.07; p= 0.090). Conclusion: Probiotics are effective to shortened duration of diarrhea in children under five. Keywords: probiotic, diarrhea, meta-analysis Correspondence: Wahyu Agustin Dwi Ciptaningtyas. Masters Program in Public Health, Universitas Sebelas Maret. Jl. Ir. Sutami 36A, Surakarta 57126, Central Java.Email: Agustinfaa@gmail.com. Mobile : 082229991202. DOI: https://doi.org/10.26911/the7thicph.05.51
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Saputri, Nurul Aini Suria, Tri Nugraha Susilawati, and Vitri Widyaningsih. "Relative Efficacy of Probiotics Compared with Standard Therapy for Diarrhea Treatment in Children Under Five Years of Age: A Meta-Analysis Evidence from Developing Countries." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.03.95.
Повний текст джерелаАнотація:
ABSTRACT Background: Probiotics have been widely studied in a variety of gastrointestinal diseases. There is high-quality evidence that probiotics are effective for acute infectious diarrhea. This study aimed to examine the relative efficacy of probiotics compared with standard therapy for diarrhea treatment in children under five using meta-analysis. Subjects and Method: A meta-analysis was carried out using systematic PRISMA guidelines. The review process begins with searching for articles published between 2009 and 2019 from PubMed, Clinical Key, ScienceDirect, and Scopus databases. This study obtained four articles that meet the criteria of the randomized controlled trial (RCT), the study subjects were toddlers and conducted in developing countries. A sample of 995 children was divided into two groups, 518 children received probiotics (intervention) and 477 children received standard therapy (control). The data were analyzed by Review Manager (RevMan) software 5.3 to assess Standardized Mean Difference (SMD). Results: Probiotics administration reduced duration of acute diarrhea in children under five than standard therapy, with pooled estimate= 0.30 (SMD= -0.30; 95% CI= – 0.56 to -0.03). Conclusion: Probiotics administration combined with standard therapy is effective to reduce the duration of acute diarrhea in children under five in developing countries. Keywords: acute diarrhea, probiotic, children under five Correspondence:Nurul Aini Suria Saputri. Midwifery Department, School of Health Polytechnics, Tanjungpinang/ Masters Program in Public Health, Universitas Sebelas Maret. Jl. Arief Rahman Hakim No.1, Tanjungpinang, Riau Islands. Email: ainisuriasaputri@gmail.com. Mobile: +6285743401971. DOI: https://doi.org/10.26911/the7thicph.03.95
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Seprianto, Seprianto, Febriana Dwi Wahyuni, Titta Novianti, Oktaviani Naulita Turnip, and Indra Kurniawan Saputra. "Isolation and identification of yeast from fermented raisins extract as probiotic candidates." In THE 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0111410.
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Serrano-Aroca, Ángel, Joaquín Mulero-Cerezo, and Álvaro Briz-Redón. "Saccharomyces boulardii: probiotic yeast for craft beer production, growth analysis and biovolume estimation." In MOL2NET 2018, International Conference on Multidisciplinary Sciences, 4th edition. Basel, Switzerland: MDPI, 2018. http://dx.doi.org/10.3390/mol2net-04-05894.
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Mardaras, J., J. I. Lombraña, and M. C. Villarán. "Microwave drying in fluidized bed to dehydrate microencapsulated Saccharomyces cerevisiae cells. Temperature control strategies." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7854.
Повний текст джерелаАнотація:
Alginate microcapsules containing cell yeasts of the species Saccharomyces cerivisae, used as a reference microorganism, were studied here to improve the protection of cell activity during food processing. Here a novel drying process was proposed to optimize processing conditions. The dehydration of microcapsules by microwaves and under near fluidizing conditions (NFMD), allows performing dehydration employing lower temperatures to maintain high viability levels and a high quality end product. Thus, strategies based on the combination of different thermal gradients and processing temperatures were analysed through a series of NFMD experiments. Keywords: microwave drying, fluidization, probiotics, cell viability
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Martin, Rima Shidqiyya Hidayati, Erika Budiarti Laconi, Anuraga Jayanegara, Ahmad Sofyan, and Lusty Istiqomah. "Activity and viability of probiotic candidates consisting of lactic acid bacteria and yeast isolated from native poultry gastrointestinal tract." In THE 8TH ANNUAL BASIC SCIENCE INTERNATIONAL CONFERENCE: Coverage of Basic Sciences toward the World’s Sustainability Challanges. Author(s), 2018. http://dx.doi.org/10.1063/1.5062810.
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Law, Jodi Woan-Fei, Angel Yun-Kuan Thye, Vengadesh Letchumanan, Loh Teng-Hern Tan, Yatinesh Kumari, Jimmy Kok-Foo Lee, and Learn-Han Lee. "IDDF2022-ABS-0200 Probiotics to improve preterm babies’ health outcomes: research in recent 10 years (2012–2022)." In Abstracts of the International Digestive Disease Forum (IDDF), Hong Kong, 2–4 September 2022. BMJ Publishing Group Ltd and British Society of Gastroenterology, 2022. http://dx.doi.org/10.1136/gutjnl-2022-iddf.60.
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Salmiah, Siti, Khairunnisa Khairunnisa, Efranita Ndruru, and Annisa Farahdiba. "Effectiveness Comparison of Green Tea, Probiotic, and Chlorhexidine Mouthrinses Against Streptococcus mutans in 12-15 Years Old Children in Medan City." In 2nd Aceh International Dental Meeting 2021 (AIDEM 2021). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/ahsr.k.220302.017.
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AlBERMANI, Oruba K., Isrra Adnan Auda KHADHIM, and Nebras Mohammed SAHI. "ANTIMICROBIAL SUSCEPTIBILITY PATTERN AND THE ANTAGONISTIC EFFECT OF LACTOBACILLUS IN FIGHTING SHIGELLA SPP. ISOLATED FROM DIARRHEIC CHILDREN." In III.International Scientific Congress of Pure,Appliedand Technological Sciences. Rimar Academy, 2021. http://dx.doi.org/10.47832/minarcongress3-9.
Повний текст джерелаАнотація:
Background: Shigella is an major source of bacterial gastroenteritis in lack of health awareness in society. The handling of shigellos is mostly requires antibiotics. The using of probiotic of Lactic acid bacteria possess the counter effect against many dangerous bacterial pathogens which associated with gastroenteritis like Shigella spp. Aim: the purpose of this study to estimate the influence of lactic bacteria of the genus Lactobacillus on the population Shigella as a main pathogen involved in gastroenteritis in children. Patients and methods: A total of 50 stool specimens were collected during the period September2019 to January 2020 from diarrheic children patients age range(1-3)years. Standard bacteriological methods were used to isolate, identify, and determine the antimicrobial susceptibility pattern of Shigellaisolates, and we used fresh culture of Lactobacillus 24 h (previously isolated as member of fecal microbiota from healthy person and identified by molecular assay). Then we done centrifugation to obtain supernatant which have test bioactive materials like bacteriocin. These bacteriocin materials subjected to own antibacterial activity against other bacterial pathogen like Shigella spp. By using agar diffusion method . Results: All the 14 Shigella spp. isolates show 100% resistance to nalidixic acid,. cotrimoxazole , and High resistance to ciprofloxacin (85%), and moderate resistant of ampicillin (64%). In agar- well diffusion method indicated the high antagonistic activity of the strains of Lactobacillus 2, 3, and 4 isolated from health GI tract against all Shigella spp., as a result of their activity the total elimination of Shigella within 24 h was observed. conclusion: the Shigella spp. Strains exhibited antibiotic resistant against more one type of antiobiotic The lactobacilii strains tested during this study showed strong antimicrobial activity against Shigella spp. Key words: Shigellos is, Lactobacillus, 16S Rrna.