In vitro Organic Acid Production and In Vivo Food Pathogen Suppression by Probiotic S. thermophilus and L. bulgaricus

In vitro Organic Acid Production and In Vivo Food Pathogen Suppression by Probiotic S. thermophilus and L. bulgaricus Smith Etareri Evivie1,2†, Amro Abdelazez1,3, Bailiang Li1†, Xin Bian4, Wan Li1, Jincheng Du1, Guicheng Huo1* and Fei Liu1 1Key Laboratory of Dairy Science, Ministry of Education, College of Food Sciences, Northeast Agricultural University, Harbin, China 2Food Science and Nutrition Unit, Department of Animal Science, Faculty of Agriculture, University of Benin, Benin City, Nigeria 3Department of Dairy Microbiology, Animal Production Research Institute, Agriculture Research Center, Giza, Egypt 4Department of Food Engineering, Harbin University of Commerce, Harbin, China Foodborne pathogens are a major source of morbidity and mortality worldwide. For this cause, exploring various effective ways of suppressing their spread is at the forefront of many research projects. The current study aims to investigate the in vitro organic acid production of S. thermophilus KLDS 3.1003 and L. bulgaricus KLDS 1.0207 strains, their in vivo suppression of and immuno-modulatory effects against E. coli ATCC 25922 and S. aureus ATCC 25923 pathogens. First, lactic and acetic acid production using three carbon sources – 1% glucose (control), 1% sucrose, and 1% fructo-oligosaccharides (FOS) – was determined by HPLC. For the in vivo section, a total of 40 BALB/c mice were purchased and divided into 10 treatment groups (control and nine treatments). ...
Source: Frontiers in Microbiology - Category: Microbiology Source Type: research

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Source: Food and Nutrition Research - Category: Nutrition Authors: Tags: Food Nutr Res Source Type: research
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