A study was conducted to isolate and identify bacteria from “amabere amaruranu” cultured-milk from Kenya and to evaluate the isolates’ potential to be used as probiotics. Isolates were identified using PCR sequence analysis of the 16S rRNA gene and the API® 50 identification system. Identified isolates included: Acetobacter tropicalis, Bacillus pumilus, Bacillus safensis, Lactobacillus paracasei, Lactobacillus rhamnosus, Staphylococcus aureus, Staphylococcus epidermidis and Staphylococcus sciuri. Their potential as probiotics was evaluated using their ability to survive in acid-then-bile conditions, antibacterial activity (against Escherichia coli, Klebsialla pneumonia, Enterococcus faecalis, Pseudomonas aeruginosa and Enterobacter cloacae), mucin degradation activity, and sensitivity to antibiotics (ampicillin, bacitracin, chloramphenicol, erythromycin, kanamycin, penicillin, streptomycin and tetracycline). Lactobacillus isolates were tolerant to acid-then-bile conditions, non-mucinolytic and inhibited growth of indicator strains but only L. rhamnosus was sensitive to all test antibiotics. Bacillus isolates were tolerant to acid-then-bile conditions, non-mucinolytic, lacked antibacterial activity and only B. safensis was sensitive to all test antibiotics. Acetobacter tropicalis isolates were non-mucinolytic but were intolerant to acid-then-bile conditions. In conclusion, both Lactobacillus rhamnosus and Bacillus safensis isolates that showed tolerance to digestive tract conditions, were sensitive to antibiotics and were non-mucinolytic would be recommended for further consideration as candidate probiotics.

A study was conducted to isolate and identify bacteria from “amabere amaruranu” cultured-milk from Kenya and to evaluate the isolates’ potential to be used as probiotics. Isolates were identified using PCR sequence analysis of the 16S rRNA gene and the API® 50 identification system. Identified isolates included: Acetobacter tropicalis, Bacillus pumilus, Bacillus safensis, Lactobacillus paracasei, Lactobacillus rhamnosus, Staphylococcus aureus, Staphylococcus epidermidis and Staphylococcus sciuri. Their potential as probiotics was evaluated using their ability to survive in acid-then-bile conditions, antibacterial activity (against Escherichia coli, Klebsialla pneumonia, Enterococcus faecalis, Pseudomonas aeruginosa and Enterobacter cloacae), mucin degradation activity, and sensitivity to antibiotics (ampicillin, bacitracin, chloramphenicol, erythromycin, kanamycin, penicillin, streptomycin and tetracycline). Lactobacillus isolates were tolerant to acid-then-bile conditions, non-mucinolytic and inhibited growth of indicator strains but only L. rhamnosus was sensitive to all test antibiotics. Bacillus isolates were tolerant to acid-then-bile conditions, non-mucinolytic, lacked antibacterial activity and only B. safensis was sensitive to all test antibiotics. Acetobacter tropicalis isolates were non-mucinolytic but were intolerant to acid-then-bile conditions. In conclusion, both Lactobacillus rhamnosus and Bacillus safensis isolates that showed tolerance to digestive tract conditions, were sensitive to antibiotics and were non-mucinolytic would be recommended for further consideration as candidate probiotics.

No description available.

Marinara-type sauces were created using three natural antimicrobials, as well as two combination treatments (natamycin, propionic acid, cultured dextrose, natamycin-propionic acid, and natamycin-cultured dextrose) and two controls (sodium benzoate-potassium sorbate, no preservatives). Samples were subjected to a shelf-life study at 20 C with both non-inoculated sauce and sauces that were either inoculated with Zygosaccharomyces bailii or a cocktail of thermophilic fermentative organisms. Natamycin and Natamycin-propionic acid treatments had fewer log colony counts (CFU/g) of yeast and lactic acid bacteria than the negative control after 42 days of storage and performed as well or better than the positive control throughout the storage period. No sensory differences were detected (P>0.05) between the natamycin treatment when compared to the industry standard (positive control), but the natamycin-propionic acid treatment was different (P<0.05). Results indicate that natamycin and/or natamycin-propionic acid could be used as a natural alternative in the formulation of marinara sauce.

No description available.

Type 2 diabetes is a worldwide and costly disease that requires complex cellular metabolic breakdown for its development. The onset of this disease is indicated by an abnormal elevated blood glucose level (hyperglycemia) and coexistence with hypertension. Apple and blueberry are the two popular fruits in the U.S. that are high in bioactive phenolic compounds. The objectives of this thesis were to investigate the synergistic health benefits of apple cider and blueberry juice for potential management of early stages of type 2 diabetes using in vitro enzyme assay models and enhance their synergistic effects through fermentation using probiotic strains of lactic acid bacteria. Apple cider and whole blueberry juice were combined at 5 different ratios. Synergistic interaction of the phenolic bioactives between the two juice sources was observed in all assays. For maintenance of high α-glucosidase, α-amylase and ACE inhibition activities, a proportion of 80% apple cider and 20% whole blueberry juice was selected as the optimum combination reflecting maximum health benefits to potentially manage hyperglycemia and hypertension associated with type 2 diabetes. The 80/20 apple cider and blueberry juice combination was fermented at 24 and 48 h using Lactobacillus helveticus R0052 and Bifidobacterium longum isolate. High inhibition of α-glucosidase, α-amylase and ACE enzymes was observed in apple cider/blueberry juice combination. Strong antimicrobial activity against H. pylori was exerted by L. helveticus- and B. longum-fermented sample at 48 h. A possible mode of action through the synergy between lactic acid and proline oxidation pathway was suggested.

No description available.

No description available.

京都大学 / 新制・課程博士 / 博士(農学) / 甲第24672号 / 農博第2555号 / 新制||農||1099(附属図書館) / 学位論文||R5||N5453(農学部図書室) / 京都大学大学院農学研究科応用生命科学専攻 / (主査)教授 小川 順, 教授 井上 善晴, 教授 森 直樹 / 学位規則第4条第1項該当 / Doctor of Agricultural Science / Kyoto University / DFAM

京都大学 / 新制・課程博士 / 博士(農学) / 甲第24668号 / 農博第2551号 / 新制||農||1099(附属図書館) / 学位論文||R5||N5449(農学部図書室) / 京都大学大学院農学研究科応用生命科学専攻 / (主査)教授 小川 順, 教授 栗原 達夫, 教授 伊福 健太郎 / 学位規則第4条第1項該当 / Doctor of Agricultural Science / Kyoto University / DFAM