Objetivo: Evaluar la actividad antibacteriana de tres ionómeros de vidrio (CIVc) Ion Z®, Ketac Molar Easymix® y Fuji IX GP® sobre Streptococcus mutans (ATCC 35668) y Lactobacillus acidophilus (ATCC 4366). Materiales y métodos: El presente estudio fue experimental in vitro. Se realizó mediante el método de contacto directo y densidad óptica con una microplaca, donde se utilizó seis pocillos por cada ionómero de vidrio. Posteriormente, se adicionaron 150 ul de Streptococcus mutans y Lactobacillus acidophilus de manera independiente en agar BHI. Las muestras fueron incubadas a 37 °C en condiciones de anaerobiosis controlada. En el caso de la viabilidad bacteriana se utilizó el ensayo de MTT. Resultados: Se encontró que el efecto antibacterianode Ketac Molar Easymix® frente a la cepa de S. mutans tuvo 0.06 ± 0.01, mientras que Ion Z® 0.16 ± 0.03 ante la cepa de L. acidophilus, presentando diferencias estadísticamente significativas. Con respecto a la viabilidad bacteriana de S. mutans frente al Ketac Molar Easymix® obtuvo 0.92 ± 0.02, lo que corresponde a 29 % de bacterias viables, mientras que, L. acidophilus frente al Ion Z® tuvo 0.31± 16, que representa 19% de bacterias viables. Conclusiones: Los tres CIVs mostraron actividad antibacteriana, en el caso de Ketac Molar Easymix® demostró mayor efecto antibacteriano ante S. mutans, por otro lado, se evidenció que Ion Z® fue más eficaz frente L. acidophilus. / Objective: To evaluate the antibacterial activity of three glass ionomers cements (Ion Z®, Ketac Molar Easymix® and Fuji IX GP®) on Streptococcus mutans (ATCC 35668) and Lactobacillus acidophilus (ATCC 4366). Materials and methods: The present study was experimental in vitro. It was made out using the direct contact method and optical density with a microplate, using six wells for each glass ionomer cement. Later, 150 ul of Streptococcus mutans and Lactobacillus acidophilus were independently added on BHI agar. The samples were incubated at 37 °C under conditions of controlled anaerobiosis. In the case of bacterial viability, the MTT assay was used. Results: It was found that the antibacterial effect of Ketac Molar Easymix® against the strain of Streptococcus mutans had 0.06 ± 0.01, while in Z® it was 0.16 ± 0.03 before the strain of Lactobacillus acidophilus, presenting statistically significant differences. Regarding the bacterial viability of Streptococcus mutans against Ketac Molar Easymix® obtained 0.92 ± 0.02, what corresponds to 29% of viable bacteria, whereas Lactobacillus acidophilus against Ion Z® had 0.31± 16, which represents 19% of viable bacteria. Conclusions: The three glass ionomers cements showed antibacterial activity. Ketac Molar Easymix® demonstrated greater antibacterial effect against Streptococcus mutans; on the other hand, it was evidenced that Ion Z® was more effective against Lactobacillus acidophilus. / Tesis

Made available in DSpace on 2014-06-11T19:31:03Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-03-16Bitstream added on 2014-06-13T20:41:12Z : No. of bitstreams: 1 jardim_fbb_dr_arafcf.pdf: 509534 bytes, checksum: fc200b1470ba9de6e5425553da141715 (MD5) / Universidade Estadual Paulista (UNESP) / O objetivo deste trabalho foi desenvolver uma bebida láctea sabor morango carbonatada e fermentada com bactérias probióticas. Foram elaboradas quatro formulações de bebida láctea: Controle (BL); Fermentada (BLF); Carbonatada (BLC) e Fermentada Carbonatada (BLFC). Nas amostras submetidas à carbonatação, utilizou-se um carbonatador para injeção do gás dióxido de carbono (CO2) dissolvido em água potável, resultando em um produto com a proporção de 2: 1 (volume de gás/ volume de bebida láctea) e nas amostras fermentadas, adotou-se o cultivo constituído das bactérias lácticas Lactobacillus acidophilus-LA-5®, Bifidobacterium BB-12® e Streptococcus thermophilus. As amostras foram caracterizadas quanto a parâmetros físico-químicos (composição química, índice de proteólise e teor de carbonatação), parâmetros microbiológicos (contagens de coliformes totais, E. coli, bolores e leveduras e viabilidade das bactérias lácticas) e aspectos sensoriais através de testes de aceitação e intenção de compra, ao longo de 28 dias de armazenamento refrigerado das bebidas lácteas. As formulações de bebidas fermentadas BLF e BLFC apresentaram diferenças significativas (p < 0,05) em relação às amostras não fermentadas BL e BLC nos parâmetros glicídeos redutores em lactose e em sacarose, pH e índice de proteólise, com menores médias absolutas e acidez com maiores médias em todos os tempos estudados. As bebidas fermentadas BLF e BLFC não apresentaram presença de microrganismos contaminantes. A amostra BLC apresentou presença de leveduras e coliformes totais, mas as contagens indicaram que estava própria para o consumo no tempo 28 dias. Entretanto, a amostra controle (BL) apresentou contagens... / The goal of this work was to develop a strawberry flavored dairy beverages carbonated and fermented with probiotic bacteria. Four formulas of dairy beverages were elaborated: Control (BL); Fermented (BLF); Carbonated (BLC) and Carbonated Fermented (BLFC). In samples submitted for carbonation, a carbonator was used for the carbon dioxide (CO2) gas injection dissolved in drinking water, resulting in a product with a ratio of 2:1 (volume of gas volume of dairy beverages) and the cultivation consisting of lactic bacteria Lactobacillus acidophilus-LA-5®, Bifidobacterium BB-12® and Streptococcus thermophilus was employed on the fermented samples. The samples were characterized by physical and chemical parameters (chemical composition, proteolysis index and carbonation proportion), microbiological parameters (total coliform counts, E. coli, yeasts and molds and viability of the lactic bacteria) and sensory aspects through acceptance testing and purchase intention, over the course of 28 days of refrigerated storage of the dairy beverages. The formulations of the BLF and BLFC fermented drink presented significant differences (p < 0,05) in relation to the non-fermented samples BL and BLC in glucides reducer of lactose and sucrose parameters, pH and proteolysis index, with lower absolute averages and acidity with higher averages at all studied times. The fermented beverages BLF and BLFC did not show any presence of contaminating microorganisms. The BLC sample showed the presence of yeasts and coliform counts, but the counts indicated that it was suitable for consumption in 28 days time. However, the sample... (Complete abstract click electronic access below)

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.

In this study, strains of probiotic bacteria have been selected for tolerance to low pH, bile, sucrose, oxygen in media and low storage temperatures. Lactobacillus acidophilus 2401 and Bifidobacterium infantis 1912 were selected as strains able to survive in these conditions. These two strains were then offered further protection from the adverse conditions of food processing and storage by microencapsulation in a calcium alginate and starch gel matrix. Encapsulation in calcium alginate increases survival in yoghurt. In cheddar cheese the free L. acidophilus 2401 and B. infantis 1912 cells survived better than the encapsulated cells, probably due to the dense nature of the cheddar cheese matrix combined with the encapsulation restricting the flow of the nutrients and metabolites between the outside environment and the cells. In ice cream survival was high, probably due to the high fat and solids nature of the ice cream combined with the low storage temperature. The trial results of the laboratory scale production was consistent with the survival results for yoghurt and cheddar cheese. Incorporation of encapsulated probiotic bacteria into ice cream and cheddar cheese was acceptable by sensory standards and largely unnoticeable in comparison with the same foods without capsules. The capsules were visible and able to be felt on the tongue when eaten in yoghurt causing the product to be disliked by the panellists. / Master of Science (Hons)

Three potential probiotics, Lactobacillus acidophilus, Lactobacillus casei and the fungus Scytalidium acidophilum were prepared in different ways. They were evaluated for their effects on performance and immune responses in broiler chickens in two 6-week trials. In the first trial, probiotics were orally administered at the ages of day 1 and day 8. There were no differences between live and disrupted cells. However, cobalt-containing cells had improved effects numerously in comparison with non cobalt-containing cells. As a result, these three disrupted probiotics, each in two different concentrations, were sprayed onto a mash basal feed before pelleting in the second trial. Improved feed intake (up to 6%) and body weight gain (up to 7%) were observed in all probiotic treatments. The anti-KLH IgA and IgG titers of probiotic-treated chickens were not significantly different from the negative controls in both trials. In summary, disrupted and cobalt-containing probiotics were proved to enhance the performance of broiler chickens and are promising for commercial application. In addition, a new fungal mycelium, Scytalidium acidophilum, was suggested to be a good probiotic to improve the growth of broilers.

Thesis (Ph.D.) -- University of Western Sydney, 2003. / "A thesis submitted for the degree of Doctor of Philosophy" Chief supervisor, Kaila Kailasapathy. Includes bibliography.

Thesis (Ph.D.). / Written for the Dept. of Biomedical Engineering. Title from title page of PDF (viewed 2009/06/11). Includes bibliographical references.

Thesis (M.S.)--University of Missouri-Columbia, 2006. / The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 29, 2007) Includes bibliographical references.

Orientador: Katia Sivieri / Resumo: Objetivo: desenvolver um leite fermentado com Lactobacillus acidophilus- LA-5, Bifidobacterium lactis- BB-12 e Streptococcus thermophilus com concentrações otimizadas de farinha de acerola e pectina. Verificar as características físico-químicas, sensoriais e microbiológicas da formulação otimizada. Avaliar a viabilidade dos microrganismos e a sobrevivência dos microrganismos probióticos frente à simulação das condições gastrointestinais in vitro. Métodos: a farinha de acerola foi avaliada com relação ao conteúdo fenólico, atividade antioxidante e teor de fibras totais. Foi utilizada a Metodologia de Superfície de Resposta (MSR) para obtenção das concentrações otimizadas de farinha de acerola e pectina no leite fermentado. O leite fermentado otimizado foi avaliado durante 28 dias de armazenamento refrigerado (5 ± 1 °C) quanto às características físico-químicas: composição centesimal, pH, acidez Dornic, atividade antioxidante, sinérese, perfil de textura; às características sensoriais: sabor, impressão global e textura e às características microbiológicas: viabilidade dos microrganismos e sobrevivência gastrointestinal a partir de simulação de condições gastrointestinais in vitro dos microrganismos probióticos. Resultados: a farinha de acerola apresentou 52,50 mg EAG g-1 de compostos fenólicos totais, 226,86 mmols ET g-1 de atividade antioxidante segundo método de DPPH e 51mmol ET g-1 por FRAP com 56,28 ± 0,19 % de fibras totais. Somente a farinha de acerola influenciou signifi... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Objective: to develop fermented milk with Lactobacillus acidophilus LA-5, Bifidobacterium lactis Bb-12 and Streptococcus thermophilus with optimized concentrations of acerola flour and pectin. The physical-chemical, sensorial and microbiological characteristics of the optimized formulation was verified. To assess the viability of microorganisms and the survival of probiotic microorganisms against the simulation of gastrointestinal conditions in vitro. Methods: acerola flour was evaluated for phenolic content, antioxidant activity and total fiber content. The Response Surface Methodology was used to obtain optimum concentrations of acerola flour and pectin in fermented milk. The optimized fermented milk was evaluated during 28 days of refrigerated storage (5 ± 1 °C) for the physico-chemical characteristics: centesimal composition, pH, Dornic acidity, antioxidant activity, syneresis, texture profile; sensory: taste, overall impression and texture and microbiological: viability of microorganisms and gastrointestinal survival from simulation of in vitro gastrointestinal conditions of probiotic microorganisms. Results: acerola flour presented 52.50 mg GAE g -1 of total phenolic compounds, 226.86 mmols TE g-1 of antioxidant activity according to DPPH method and 51 mmol TE g -1 by FRAP with 56.28 ± 0.19% of total fibers. Only acerola flour significantly influenced (p < 0.05) the sensorial attributes of symbiotic fermented milk. The developed mathematical model was effective in determining the optimized region of the independent variables. The optimized formulation showed 18.42 ± 0.75 g 100 g-1 dietary fiber. During the storage period there was no statistical difference (p <0.05) in the pH values comparing the treatment and control formulations. In relation... (Complete abstract click electronic access below) / Mestre

Submitted by Jos? Henrique Henrique (jose.neves@ufvjm.edu.br) on 2018-11-22T16:49:47Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) ana_claudia_silveira_alexandre.pdf: 1522170 bytes, checksum: ecd371ab3f6777103dd99573de2bf35a (MD5) / Made available in DSpace on 2018-11-22T16:49:47Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) ana_claudia_silveira_alexandre.pdf: 1522170 bytes, checksum: ecd371ab3f6777103dd99573de2bf35a (MD5) Previous issue date: 2018 / Funda??o de Amparo ? Pesquisa do estado de Minas Gerais (FAPEMIG) / A melancia (Citrullus lanatus) ? um fruto refrescante que apresenta versatilidade de consumo e consider?vel potencial nutricional; entretanto, ? respons?vel por uma grande gera??o de res?duos, sendo o mesocarpo (entrecasca), o principal destes. Este res?duo agr?cola subutilizado ? uma boa alternativa para aproveitamento e desenvolvimentos de novos produtos. O presente estudo relata a possibilidade de agrega??o de valor ao mesocarpo de melancia por meio do desenvolvimento de picles acidificados e fermentados. A efici?ncia do emprego de culturas starters, cultura aut?ctone isolada e cultura de Lactobacillus acidophilus foram avaliados e comparados em rela??o ? fermenta??o natural do mesocarpo de melancia. As fermenta??es foram acompanhadas por meio de an?lises f?sico-qu?micas e microbiol?gicas, e os produtos foram caracterizados quanto ? composi??o centesimal, f?sico-qu?mica, qualidade microbiol?gica e sensorial. Inferiu-se que a exist?ncia de bact?rias l?ticas durante os processos fermentativos do mesocarpo de melancia afetou a comunidade microbiana presente, resultando no consumo de carboidratos, produ??o de ?cidos org?nicos e acidifica??o do meio fermentativo. Nas fermenta??es adicionadas de culturas starters, foram alcan?ados menores valores de pH ao final dos processos fermentativos, sendo atingidos pH 3,52 (cultura starter aut?ctone isolada) e pH 3,68 (cultura starter L. acidophilus). A fermenta??o do mesocarpo de melancia resultou em produtos com maior valor nutricional, mais seguros e est?veis. Determinou-se que os picles desenvolvidos foram seguros do ponto de vista microbiol?gico, al?m de apresentarem maior potencial bioativo que o mesocarpo in natura. Os melhores resultados sensoriais foram encontrados para os picles n?o fermentados. / Disserta??o (Mestrado) ? Programa de P?s-gradua??o em Ci?ncia e Tecnologia de Alimentos, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2018. / The watermelon (Citrullus lanatus) is a refreshing fruit that presents versatility for consumption and considerable nutritional potential; however, it is responsible for a large generation of residues, the mesocarp (inner rind) being the principal residue. This underutilized agricultural residue is a good alternative for the use and development of new products. The present study reports the possibility of increasing the value to the watermelon mesocarp through the development of acidified and fermented pickles. The efficiency of the use of starter cultures, isolated autochthonous culture and a culture of Lactobacillus acidophilus were evaluated and compared to the natural fermentation of the watermelon mesocarp. The fermentations were accompanied by physicochemical and microbiological analyses, and the products were characterized with regard to the proximate composition, physicochemical characteristics and the microbiological and sensorial qualities. It was inferred that the existence of lactic bacteria during the fermentative processes of the watermelon mesocarp affected the microbial community present, resulting in the consumption of carbohydrates, production of organic acids and acidification of fermentative media. In the fermentations to which starter cultures were added, lower pH values were reached at the end of the fermentation process, reaching pH 3.52 (native starter culture isolated) and pH 3.68 (L. acidophilus culture starter). The fermentation of the watermelon mesocarp resulted in products with higher nutritional value, being more secure and stable. The pickles developed were found to be safe from a microbiological point of view, in addition to having a greater bioactive potential than the fresh mesocarp. The best sensory results were obtained for the unfermented pickles.