Thèses (M.Sc.)--Université de Sherbrooke (Canada), 1998. / Titre de l'écran-titre (visionné le 20 juin 2006). Publié aussi en version papier.

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Propionibacterium freudenreichii est une bactérie très utilisée par l’industrie laitière. Elle appartient aux Actinomycètes connus pour leur survie pendant de longues périodes, dans des conditions environnementales défavorables. Pour mieux comprendre ce phénomène, la caractérisation phénotypique de 8 souches de P. freudenreichii a été réalisée sur 11 jours dans un milieu en carence nutritionnelle. Le taux de survie bactérienne a été mesuré par densité optique, par énumération et évaluation de la viabilité cellulaire. En outre, l’absence de lyse cellulaire a été évaluée par PCR quantitative. La croissance de P. freudenreichii a été décrite en phases exponentielle, stationnaire, stationnaire tardive et survie à long terme.Dans nos conditions expérimentales pendant la période de survie à long terme, les bactéries sont restées viables. La caractérisation phénotypique a montré que P. freudenreichii CIRM-BIA138 était la plus résistante à la carence nutritionnelle et entrait dans un état viable mais non-cultivable. Cette souche a été utilisée pour une étude fonctionnelle par RNA-Seq ainsi que pour des analyses biochimiques sur les surnageants de culture, en phases exponentielle et stationnaire. L’association de ces données transcriptomiques et métabolomiques a permis de déduire les stratégies impliquées dans la survie de cette bactérie. La préparation à l’état de dormance, la diminution du métabolisme et l’utilisation de sources alternatives d’énergie semblent impliquées dans l’adaptation et la persistence de P. freudenreichii CIRM-BIA138 en carence nutritionnelle durant de long / Propionibacterium freudenreichii is a dairy bacterium belonging to the Actinobacteria group, which is known to survive for long periods in harsh environmental conditions. In order to investigate the long-term survival phenomenon in P. freudenreichii, 8 strains were phenotypically characterized for a period of 11 days in nutrient shortage condition. Bacterial survival rate was assessed by optical density, CFU counting and live-dead cellular viability. In addition, the absence of cell lysis was evaluated by quantitative PCR. P. freudenreichii growth phases were classified as exponential, stationary, late stationary and long-term survival. Moreover, it was observed that bacterial viability was maintained during long-term survival.Phenotypical characterization indicated that P. freudenreichii CIRM-BIA138 was more resistant to nutrient shortage being able to enter into a viable but nonculturable dormant state. In addition, functional studies of this strain were conducted by RNA-Seq on cultures sampled in exponential and stationary growth phases. Concomitantly, several biochemical analyses were carried out on the culture supernatant. An integrative approach of metabolomic and transcriptomic data allowed us to infer strategies associated with the survival of this bacterium, such as preparation for the dormant state, slow down of metabolic activity and utilization of alternative sources of energy, which altogether might allow P. freudenreichii CIRM-BIA 138 to adapt and persist through nutrient shortage for long periods.

One of the least controlled defects in Swiss cheese is development of splits. Split defect is characterized by fissures or cracks in the body of the cheese that can be as short as 1 cm in length or long enough to span a 90-kg block. This defect appears during refrigerated storage after the cheese is removed from the warm room. Swiss cheese with splits is downgraded because it is unsuitable for use on high-speed slicing equipment (up to 1,000 slices per minute). A 2x2x2 factorial experiment was used to determine the effect of different commercial Lactobacillus helveticus starters combined with commercial gas-forming strains of Propionibacterium freudenreichii ssp. shermanii on the occurrence of split defect in Swiss cheese. Two strains of L. helveticus recommended for Swiss cheese manufacture were used along with two strains of P. freudenreichii ssp. shermanii. The same strain of Streptococcus thermophilus was used in all treatments. To investigate the influence of seasonal variations in milk supply, eight vats were made in the summer and eight vats were made in the winter, each producing five 90-kg blocks of cheese. Each 90-kg block of cheese was cut into twenty-four 4-kg blocks, and each 4-kg block was graded based on the presence of splits. If splits were present, the cheese was downgraded from A to C grade. Only small variations were found in the composition of cheeses made during the same season. There were no correlations between cheese moisture, pH, fat, protein, calcium, lactose contents, D/L lactate ratio, or protein degradation that could be used to predict the amount of splits present after 90 d of storage. The extent of split formation was influenced by both the L. helveticus and P. freudenreichii ssp. shermanii cultures used. In this study, we were able to show a fivefold reduction in downgraded cheese through proper culture selection from 90% to 14% in the summer cheese. Even though less than 6% of the cheese split in the winter, the culture effect was nonetheless repeatable with a similar reduction through culture selection from 6% to 1% in winter cheese. Split formation also increases with storage time. If a cheese has a tendency to split, there will be a higher percentage of downgraded cheese the longer it is kept in storage.

Propionibacterium freudenreichii CIRM-BIA 129 (Pf) est une bactérie bénéfique utilisée comme levain fromager. Elle présente en outre de nombreuses potentialités probiotiques souche-dépendantes, dont la modulation de l’inflammation. Cette propriété résulte de la production de divers métabolites. Les protéines de surface S-layer (Slps), dont la protéine majoritaire SlpB, y jouent également un rôle immunomodulateur. Les propriétés « 2-en-1 », c’est-à-dire à la fois fermentaires et probiotiques, font de Pf un bon candidat pour développer des fromages fonctionnels, afin de prévenir les maladies inflammatoires intestinales. L’objectif de cette thèse était d’étudier l’impact de la matrice fromagère sur les propriétés immunomodulatrices de Pf, via ses protéines Slps, par comparaison à une culture sur ultrafiltrat de lait (UF). Les études conduites in vitro suggèrent que les bactéries provenant du fromage auraient une meilleure capacité de tolérance aux stress gastriques et duodénaux, mais elleauraient une moindre capacité de survie dans le côlon, par comparaison à des bactéries provenant d’une culture sur UF. De plus, la protéolyse digestive des protéines de surface améliore la survie de Pf dans le côlon. Parallèlement, l’étude de digestion in vitro a montré que la protéolyse des protéines de surface a seulement été réduite par la matrice fromagère. Cette protéolyse conduit à l’abolition des effets anti-inflammatoires des protéines Slps, qui ne sont pas exprimées de novo dans l’environnement colique. Ces résultats obtenus in vitro étaient cohérents avec l’étude in vivo qui a mont / Propionibacterium freudenreichii CIRM-BIA 129 (Pf) is a beneficial bacterium used as a cheese starter. It moreover displays versatile strain-dependent probiotic properties, including the modulation of inflammation. This property results from the production of various metabolites. S-layer surface proteins (Slps), including the major SlpB protein, also play an immunomodulatory role. The "2-in-1" properties, i.e. both fermentative and probiotic properties, make Pf a suitable candidate to develop functional cheeses, in order to prevent inflammatory bowel diseases. The aim of this thesis was to study the impact of the cheese matrix on the immunomodulatory properties of Pf, mediated by its Slps proteins, compared to a culture on milk ultrafiltrate (MUF). In vitro studies suggest that the bacteria from the cheese would have a better ability to tolerate gastric and duodenal stresses, but would have less ability to survive in the colon, compared to bacteria from a MUF culture. In addition, thethe digestive proteolysis of surface proteins improves survival of Pf in the colon. In parallel, the in vitro digestion study showed that proteolysis of surface proteins was only limited by the cheese matrix. This proteolysis leads to the abolition of the anti-inflammatory effects of Slps proteins, which are not de novo expressed in the colonic environment. These results, obtained in vitro, were consistent with the in vivo study, which showed that MUF culture and cheese delivered similar amounts of metabolically active bacteria to the piglets’ colon. This in vivo study showed, however, that t

Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2016. / In South Africa malnutrition exists due to inadequate dietary intake of micronutrients which is one of the major causes of vitamin deficiencies leading to disease. The treatment of malnutrition over the past years has been a considerable burden on the South African economy. Therefore, food fortification is one of the current strategies used to minimize malnutrition by increasing the nutritional value of staple foods. Commercial dairy products and pharmaceutical nutritional products (food supplements) in South Africa have been developed and produced for affluent consumers. Hence the need to develop an affordable fortified dairy product for the majority of South Africans prompted this study aimed at using a “naturally” fortified kefir beverage with vitamin B12 and folate to increase B-vitamins levels. Since Propionibacterium freudenreichii and Streptococcus thermophilus are known to be good producers of vitamin B12 and folate, respectively, and propionibacteria has the ability to grow symbiotically in the presence of lactic acid bacteria, the inclusion of these organisms with the kefir grains was an achievable objective. In order to conduct the analysis of vitamin B12 and folate in the samples, sample extraction and HPLC assay techniques were developed. The extraction of vitamin B12 and folate were achieved by using KCN extraction buffer and the trienzymatic method, respectively. The samples were also subjected to purification and concentration using solid phase extraction for optimum results. All standards and samples were flushed with nitrogen gas and stored for a maximum of 2 weeks at –20°C to prevent B-vitamin deterioration. The HPLC assembly for the vitamin B12 analysis included a Luna C18 column and a diode array detector (DAD) for the detection and quantification. For the folate analysis it included a Zorbax SB-C18 and Luna C18 columns in tandem and the fluorescence detector (FLD) was used for the detection and quantification of THF, 5-CH3-THF and 5-CHO-THF, while the DAD was used for PGA and pteroyltri-γ-L-glutamic acid concentration in the samples.

<p>An introduction to bacterial polysaccharides and the methods for structural determination are described in the first two parts of the thesis.</p><p>In a structural elucidation of bacterial polysaccharides NMR experiments are important as is component analysis. A short description of immunochemical methods such as enzyme immunoassays is included. Two NMR techniques used for interaction studies, trNOE and STD NMR, are also discussed. </p><p>The third part of the thesis discusses and summarizes the results from the included papers. The structures of the exopolysaccharides produced by two lactic acid bacteria are determined by one- and two dimensional NMR experiments. One is a heteropolysaccharide produced by <i>Streptococcus thermophilus</i> and the other a homopolysaccharide produced by <i>Propionibacterium freudenreichii</i>. The structure of an acidic polysaccharide from a marine bacterium with two serine residues in the repeating unit is also investigated. The structural and immunological relationship between two O-antigenic polysaccharides from <i>Escherichia coli</i> strain 180/C3 and O5 is discussed and investigated. Finally, interaction studies of an octasaccharide derived from the <i>Salmonella enteritidis</i> O-antigen and a bacteriophage are described which were performed with NMR experiments.</p>

An introduction to bacterial polysaccharides and the methods for structural determination are described in the first two parts of the thesis. In a structural elucidation of bacterial polysaccharides NMR experiments are important as is component analysis. A short description of immunochemical methods such as enzyme immunoassays is included. Two NMR techniques used for interaction studies, trNOE and STD NMR, are also discussed. The third part of the thesis discusses and summarizes the results from the included papers. The structures of the exopolysaccharides produced by two lactic acid bacteria are determined by one- and two dimensional NMR experiments. One is a heteropolysaccharide produced by Streptococcus thermophilus and the other a homopolysaccharide produced by Propionibacterium freudenreichii. The structure of an acidic polysaccharide from a marine bacterium with two serine residues in the repeating unit is also investigated. The structural and immunological relationship between two O-antigenic polysaccharides from Escherichia coli strain 180/C3 and O5 is discussed and investigated. Finally, interaction studies of an octasaccharide derived from the Salmonella enteritidis O-antigen and a bacteriophage are described which were performed with NMR experiments.