Thesis (PhD (Microbiology))--Stellenbosch University, 2008. / One of the key selection criteria for potential probiotics is the ability to adhere and colonise the host gastrointestinal tract (GIT). Probiotics compete for receptor sites at the host intestinal surface, preventing the colonisation of pathogens, thereby protecting the host from infection. In addition, several important intestinal functions are mediated by the binding of probiotics to host tissue. However, the molecular mechanisms and genotypic characterization of adhesive elements have not received as much attention as other aspects of probiotic research. The present study aims to contribute to this area of research. The first part of the study focused on monitoring the expression of mucus adhesion genes mub, mapA, adhesion-like factor EF-Tu and bacteriocin gene plaA of Lactobacillus plantarum 423, as well as mub, surface layer protein (slp) and EF-Tu of Lactobacillus acidophilus ATCC 4356 when grown in the presence of mucin, bile, pancreatin and at low pH. Real time PCR was used. mub, mapA and EF-Tu of strain 423 were up-regulated in the presence of mucus and expression increased under increasing concentrations of mucus. Expression of mapA was up-regulated under normal gut conditions (0.3%, w/v, bile; 0.3%, w/v, pancreatin; pH 6.5) and at higher levels of bile (1.0%, w/v) and pancreatin (1.0%, w/v). Expression of mub was downregulated in the presence of bile and pancreatin at pH 6.5, whilst the expression of EFTu and plaA remained unchanged. At pH 4.0, the expression of mub and mapA remained unchanged, whilst EF-Tu and plaA were up-regulated. Expression of mapA was down-regulated in the presence of 0.1% (w/v) cysteine, suggesting that the gene is regulated by a mechanism of transcription attenuation that involves cysteine. In the case of L. acidophilus ATCC 4356, none of the genes were up-regulated under increasing concentrations of mucin, whilst only slp and EF-Tu were up-regulated under normal and stressful gut conditions in vitro. In the second part of the study, male Wistar rats were used to evaluate which section of the gastrointestinal tract are colonised by L. plantarum 423 and Enterococcus mundtii ST4SA and determine the effect of adhesion. Fluorescent in situ hybridization (FISH) incorporating strain specific oilgonucleotide probes indicated strong fluorescent signals for L. plantarum 423 along the intestinal lining of the ileum and the cecum. L. plantarum 423 did not colonise the colon as indicated by real timePCR. Fluorescent signals were recorded for E. mundtii ST4SA across the epithelial barrier of cecum and colonic tissue, suggesting that translocation took place. Real time PCR revealed highest cell numbers of strain ST4SA in the cecum and the colon. Haemotoxylin eosin staining of rat tissue revealed no change in morphology or any toxic effects induced upon adhesion of the strains. 16S rDNA PCR and denaturing gradient gel electrophoresis (DGGE) revealed a decrease in enterobacterial species whilst the lactic acid bacterial content remained unchanged. Strains 423 and ST4SA agglutinated yeast cells in vitro, indicating the possible presence of mannose receptors. It is well known that these receptors play a crucial role in the elimination of type 1 fimbriated strains of E. coli. It is thus safe to speculate that mannose receptors may have played a role in diminishing the enterobacterial content in the gut. The third part of the study encompassed characterization of cell surface proteins of L. plantarum 423 and their role in adhesion to Caco-2 cell lines. The strain lacks the typical surface layer protein whilst a multifunctional “intracellular” protein, elongation factor Tu (EF-Tu) and glycolytic enzymes glyceraldehyde 3-phosphate dehydrogenase (GAPDH) and triosephosphate isomerase (TPI) were detected. Removal of surface proteins reduced adherence of strain 423 to Caco-2 cell lines by 40%, suggesting that these proteins play a role in adhesion. The ability of strain 423 to competitively adhere, exclude and displace Clostridium sporogenes LMG 13570 and Enterococcus faecalis LMG 13566 from Caco-2 cell lines, was studied. Adhesion of C. sporogenes LMG 13570 and E. faecalis LMG 13566 was inhibited by 70% and 90%, respectively. Strain 423 excluded C. sporogenes LMG 13570 from Caco-2 cells by 73% and displaced the pathogen by 80%. E. faecalis LMG 13566 was excluded by 60% and displaced from Caco-2 cells by 90%. Despite removal of the surface proteins, L. plantarum 423 was still capable of competitively adhering to Caco-2 cells and reduced adherence of C. sporogenes LMG 13570 by 50% and E. faecalis LMG 13566 by 70%.

Thesis (DSc)--Stellenbosch University, 1961. / ENGLISH ABSTRACT: no abstract available / AFRIKAANSE OPSOMMING: geen opsomming

La souche Carnobacterium maltaromaticum LMA 28, isolée d’un fromage à pâte molle, possède des propriétés physiologiques non conventionnelles pour une bactérie lactique. Sa croissance en TSB-YE et en lait traduisent son exigence nutritionnelle en facteurs de croissance facilement assimilables et sa faible vitesse de production d’acide lactique à partir de glucose, lactose, fructose et saccharose. Le galactose n’est pas métabolisé et lors de l’hydrolyse du lactose n’est pas excrété dans le milieu de culture. Les caillés lactiques sont obtenus après des durées d’incubation non compatibles avec les cadences industrielles. De plus, ils présentent une texture très friable. La numération et l’identification de cette souche, en vue de suivre son comportement dans une matrice fromagère, ont été optimisées par la mise au point du milieu de culture sélectif CM, à l’aide de plan d’expériences, et par la technique de PCR. Le comportement de C. maltaromaticum LMA 28 a été comparé à ceux de deux souches lactiques d’intérêt technologique Lc. lactis DSM 20481 et S. thermophilus INRA 302, dans une large gamme de températures (3 à 37 °C) et de pH (5,2- 8,0). Des essais en co-culture, associant cette souche avec Lc. lactis DSM 20481 ou avec S. thermophilus INRA 302, ont montré que la production d’acide lactique était due à la croissance de la souche lactique traditionnelle. Cependant C. maltaromaticum LMA 28, souche lente, n’est pas inhibée par cette acidification. L’aptitude fromagère de C. maltaromaticum LMA 28 a été testée lors de deux fabrications de fromages à pâte molle. Inoculée à différents niveaux de population, elle a été mise en évidence à tous les stades de la fabrication. Présente à une concentration très faible dans le lait de fabrication, elle devient une flore lactique dominante après l’affinage et le stockage en réfrigération. Cette aptitude technologique est en relation avec son caractère psychrotrophe et sa faculté à se développer activement à des pH alcalins. Son « alimentarité », testée par la production d’amines biogènes, a montré des niveaux nuls ou très faibles en tyramine et en histamine, comme avec S. thermophilus INRA 302 et avec Lc. lactis DSM 20481. L’optimisation de sa production de flaveurs maltées a été abordée sur milieu TSB-YE et sur lait, supplémentés avec de la leucine, de l’isoleucine ou de la valine. La production de 3-méthylbutanal est la plus importante. Les analyses sensorielles des fromages contenant des niveaux de population importants (108-109 ufc.g-1) de C. maltaromaticum LMA 28 n’ont pas permis de mettre en évidence cet arôme. Présente dans de nombreux fromages français AOC ou non AOC, cette espèce opportuniste, de statut GRAS, pourrait être considérée comme un auxiliaire de fabrication intéressant, car elle permet un ralentissement du vieillissement des fromages, en évitant notamment l’apparition de flaveurs désagréables. Cette flore lactique psychrotrophe pourrait être retenue comme flore bactérienne d’affinage / The C. maltaromaticum LMA 28 bacteria strain, isolated from soft cheese, was observed to possess non conventional lactic bacteria physiological properties. Its growth in TSB YE medium and milk was found to be characterised by the requirements for easily assimilated growth nutrients and a low kinetic rate of lactic acid production from glucose, lactose, fructose and sucrose. In addition, it was found to not metabolise galactose or not excrete it during the hydrolysis of lactose. In the process of milk fermentation, it not only took an unusually long duration but produced products of fragile texture. In order to eventually determine the behaviour of this strain in the process of cheese-making, a selective culture medium CM was developed using an experimental design and PCR techniques for its isolation and identification. The behaviour of C. maltaromaticum LMA 28 was compared with that of two strains of lactic bacteria of technological interest namely Lc. lactis DSM 20481 and S. thermophilus INRA 302, within a wide temperature range (3 to 37°C) and of pH (5.2 – 8.0). Tests carried out in co-culture associating this strain with Lc. lactis DSM 20481 or with S. thermophilus INRA 302 showed that the lactic acid production was due mainly to the growth of the traditional lactic strain. In the process, the C. maltaromaticum LMA 28 slow strain was observed not to be inhibited by acidification. The cheese-making potential of C. maltaromaticum LMA 28 was evaluated in the process of two soft cheese manufactures. Inoculated at various levels of population, it was observed to be present at all manufacturing stages. Generally present at very weak concentrations in the starting milk, it becomes a dominant lactic flora following ripening and refrigeration storage. This technological aptitude is in relation with its psychrotrophic character and its ability to actively develop in alkaline medium. Its “alimentarity”, tested by its ability to produce biogenic amines, showed zero or very low levels in tyramine and histamine, as in the case of S. thermophilus INRA 302 and Lc. lactis DSM 20481. The optimization of its malted flavour production capacity was carried out on a TSB-YE medium and on milk supplemented with leucine, isoleucine or valine. In this process the production of 3-méthylbutanal was observed to be the most abundant product while cheese containing high levels (108-109 ufc.g-1) of C. maltaromaticum LMA 28 did not exhibit this flavour. This notwithstanding, the presence of this species of GRAS status in many French AOC and non AOC cheeses could be considered as an interesting auxiliary in cheese manufacturing process since it tends to slow down the aging process and thereby retard the development of unpleasant flavours. In this respect this strain of psychotrophic lactic bacteria could be retained as a flora for cheese ripening process

De nombreuses pathologies découlent de déséquilibres du microbiote intestinal. Ainsi, des stratégies visent à les prévenir en restaurant cet écosystème par l'apport de probiotiques, de prébiotiques et de synbiotiques. Des résultats prometteurs nécessitant d'être validés rationnellement, nous nous sommes proposés d'établir un premier crible de sélection de bactéries lactiques et de glucooligosaccharides (GOS) pour des activités anti-inflammatoires et anti-prolifératives in vitro. Les probiotiques ont inhibé des pathogènes tout en se révélant résistants aux conditions du tube digestif, tandis que deux GOS ont conduit à leur croissance sélective. De plus, les probiotiques ont réduit la réponse inflammatoire de cellules intestinales et la prolifération de cellules cancéreuses en association avec un GOS. Nous avons donc retenu des produits potentiellement actifs contre les maladies inflammatoires chroniques de l'intestin et du cancer colorectal, par un crible devant être validé in vivo. / Some pathologies are induced by intestinal microbiota disorders. Thus, some strategies aim torestore this ecosystem through probiotics, prebiotics and synbiotics. Promising results need tobe rationally validated, so we aimed to establish the screening first step of lactic acid bacteriaand glucooligosaccharides (GOS) against anti-inflammatory and anti-proliferative activity invitro. Probiotics inhibited pathogens and were resistant to digestive tract conditions whileGOS promoted specifically their growth. Moreover, probiotics reduced inflammatoryresponse of intestinal cells and proliferation of cancer cells when combined with GOS. Thus,we selected compounds potentially efficient against inflammatory bowel diseases andcolorectal cancer, through a screen that need to be validated in vivo

The objective of this research project was to evaluate the mechanical, morphological, and permeability properties of electrospun blends of polydioxanone and poly(lactic acid) for application as vascular grafts. Mechanical analysis was performed by uniaxial tensile testing to examine the peak load, peak stress, elastic modulus, and strain at break of the fibrous materials. The morphological characteristics of the polymer blends were analyzed using phase contrast microscopy, scanning electron microscopy, and image analysis software. Scanning electron microscopy and image analysis software were used to assess fiber diameter and pore size of electrospun scaffolds. Scaffold permeability measurements were also used to calculate fiber diameter and pore size, and the values were compared to those obtained using image analysis. The material property results acquired from the research suggest that the electrospun polymer blends have potential for use in vascular graft applications.

Oenococcus oeni joue un rôle essentiel dans l’élaboration du vin. Adaptée aux environnements acides et riches en alcool, elle est la bactérie lactique naturellement sélectionnée pour mener la fermentation malolactique (FML). Elle est ainsi la principale espèce recherchée et utilisée industriellement comme levain malolactique. Toutefois, il existe une grande diversité phénotypique au sein des souches d’O. oeni et notamment une variabilité des propriétés technologiques que sont la résistance à la lyophilisation, la résistance à l’inoculation dans le vin et la capacité à réaliser rapidement la FML. De nombreux gènes impliqués dans l’adaptation au vin ont déjà été identifiés mais, ne se sont pas toujours révélés efficaces pour la sélection de souches œnologiques. Dans ce contexte, cette étude a consisté à identifier des gènes spécifiques des souches d’intérêt technologique à travers l’analyse des plasmides et génomes. Face aux difficultés rencontrées pour purifier les grands plasmides, seul le plasmide pOENI-1 a été étudié. Ce travail a révélé différentes formes plasmidiques regroupées en une famille nommée « pOENI-1 ». Plusieurs gènes accessoires ont été identifiés et deux d’entre eux ont été détectés chez les souches associées aux fermentations malolactiques spontanées. La comparaison des génomes de souches aux propriétés technologiques diverses a également révélé des séquences génétiques qui leur sont spécifiques. L’ensemble de ces travaux a permis d’identifier plusieurs gènes dont la distribution statistique parmi les souches d’O. oeni a été analysée par la construction de courbes ROC. Ces courbes permettent d’évaluer la qualité des gènes en tant que marqueurs génétiques des souches d’intérêt technologique. Il est donc maintenant possible d’orienter la sélection des nouveaux levains malolactiques par l’utilisation des données génétiques et des outils statistiques décrits dans cette étude. / Oenococcus oeni plays an essential role in the production of wine. Adapted to acidic and alcohol rich environments, it is the lactic acid bacterium species that is naturally selected to conduct malolactic fermentation (MLF). It is also the main species that is selected and used industrially as malolactic starter. However, there is a huge phenotypic diversity among strains of O. oeni, which includes a variability of technological properties such as resistance to freeze-drying, resistance to inoculation into the wine and the ability to quickly achieve the MLF. Many genes involved in adaptation to wine have been identified but have not always proven effective in selecting wine strains. In this context, this study aimed to identify genes that are specific strains of technological interest through the analysis of genomes and plasmids. Due to difficulties encountered to purify large plasmids, only the plasmid pOENI-1 was studied. This work has revealed several different but related plasmids that were grouped into a family named "pOENI-1". Several accessory genes have been identified and two of them were detected in O. oeni strains associated with spontaneous MLF. Comparing the genomes of strains showing various technological properties also revealed genetic sequences that are specific of those strains. Altogether, these works have revealed several genes whose statistical distribution among O. oeni strains was analyzed by constructing ROC curves. These curves are used to assess the quality of genes as genetic markers of strains of technological interest. It is now possible to guide the selection of new malolactic starters by the use of genetic data and statistical tools described in this study.

Master of Science / Food Science / Kelly J.K. Getty / James L. Marsden / Escherichia coli O157:H7 outbreaks have been linked to leafy green produce and bagged spinach. The objective of this study was to evaluate a Photohydroionization (PHI) panel (novel advanced oxidation technology) and varying concentrations of lactic acid washes for controlling E. coli O157:H7 on baby spinach. Leaves were dip inoculated with a five-strain cocktail of E. coli O157:H7 inoculum having a concentration between 5-6 log CFU/ml. Leaves were submerged in inoculum for 30 s and dried for 1 h. Non-inoculated and inoculated leaves were washed for 30 s in food grade lactic acid diluted to concentrations of 0.5, 1.0, or 2.0% and allowed to dry for 10 min. For PHI treatment, leaves were placed under the PHI panel and treated for 1, 2, or 5 min on both sides for total treatment times of 2, 4 or 10 min. Following treatments, leaves were either sealed in low-density polyethylene bags or enumerated. Samples were enumerated at 0, 3, 7, 10, and 14 days following inoculation. Ten gram samples were diluted with sterile peptone and stomached for one min, and then 0.1 ml was plated onto sorbitol MacConkey agar with cefixime and tellurite plates that were incubated at 37°C for 24 h. For lactic acid treatments, E. coli O157:H7 populations were different (P < 0.05) compared to the control. There was no difference (P > 0.05) due to sampling time so sampling times where pooled together for each lactic acid concentration of 0.5, 1.0, and 2.0% and resulted in 2.01, 2.78, and 3.67 log CFU/g reductions, respectively. Leaves treated with 1.0% and 2.0% lactic acid had color degradation and were organoleptically unacceptable by day 14. When leaves were treated with PHI for 1, 2, or 5 min per side, E. coli O157:H7 populations were reduced 1.6, 1.49, or 1.95 log CFU/g, respectively. Leaves treated with PHI were not different from one another, but were different (P < 0.05) from the positive control. No color change occurred in leaves treated with PHI. The PHI panel and lactic acid washes of 0.5% or higher are effective in reducing E. coli O157:H7 in baby spinach.

Les bifidobactéries sont exposées à de nombreux stress, liés aux conditions environnementales rencontrées lors de la production, du stockage au froid, et pendant la digestion des laits fermentés. Afin d'améliorer leur survie, cette étude vise la compréhension des mécanismes de dégradation de l'état physiologique de différentes souches de Bifidobacterium soumises aux stress froid et acide et au stress gastro-intestinal simulé in vitro. Elle ambitionne également d'établir des relations entre la résistance aux différents stress et la teneur en acides gras membranaires et des laits biologiques et conventionnels. Les résultats montrent que l'activité acidifiante des bifidobactéries est souche-dépendante et qu'elle augmente lorsque les bactéries sont associées aux bactéries lactiques du yaourt, avec du lait biologique et lorsque la température d'incubation est fixée à 42°C au lieu de 37°C. La cultivabilité et la survie des souches ont été déterminées après fermentation, après stockage à 4°C pendant 7 à 28 jours, et pendant un processus de digestion simulé in-vitro dans un digesteur dynamique reproduisant le tractus gastro-intestinal. Ces caractéristiques sont améliorées dans les laits fermentés biologiques par rapport aux produits conventionnels, lorsque la fermentation est effectuée à 42°C jusqu'à pH 4,4, et lorsque les laits fermentés sont maintenus à 28°C pendant 12 heures avant d'être refroidi à 4°C. Ces procédures de fabrication spécifiques génèrent ainsi une adaptation physiologique des bifidobactéries aux stress. Pendant la digestion in-vitro, la cultivabilité des bifidobactéries se dégrade moins lorsque la fermentation se déroule en lait biologique plutôt qu'en lait conventionnel et, dans une moindre mesure, lorsque les procédures d'adaptation sont appliquées pendant la fabrication du lait fermenté. Ces résultats sont liés aux teneurs plus élevées en acides gras insaturés, en particulier en acides trans-vaccénique, linoléique conjugué et α-linolénique, qui caractérisent les produits biologiques. Ces profils d'acides gras particuliers aux laits biologiques permettent aux bifidobactéries de modifier leur composition en acides gras membranaires, en augmentant leur teneur en acides gras insaturés et en raccourcissant la longueur moyenne des chaînes d'acides gras saturés, adaptant ainsi leur fluidité membranaire. Lorsque les procédures de fabrication spécifiques sont mises en oeuvre pour induire une adaptation physiologique des bifidobactéries, la composition en acides gras des membranes se modifie différemment de ce qui est observé en lait biologique. Cette différence indique ainsi que d'autres mécanismes biologiques d'adaptation sont probablement impliqués, en particulier au niveau protéomique. Finalement, cette étude démontre que les modifications au niveau de la membrane contribuent à moduler la résistance aux stress technologique et gastro-intestinal de souches de Bifidobacterium. / Bifidobacteria are exposed to various stress, as a result of environmental conditions encountered during fermented milk production, cold storage and during digestion of the products inside gastrointestinal tract. In order to improve their survival, this study aimed at understanding the degradation mechanisms of the physiological state of various Bifidobacterium strains when exposed to cold, acid and in vitro simulated gastrointestinal stress. It also intended to establish relationships between stress resistance and milk and membrane fatty acids contents, in organic and conventional milks. The results showed that acidification activity of bifidobacteria was strain-dependent and increased when bifidobacteria were associated to yogurt cultures, when organic milk was used and when incubation temperature was set at 42°C instead of 37°C. Cultivability and survival of the Bifidobacterium strains were determined after fermentation, after storage at 4°C for 7 to 28 days, and during in-vitro digestion that was simulated in a dynamic gastrointestinal tract model. These characteristics were improved in organic fermented milks as compared to conventional products, when fermentation was performed at 42°C until pH 4.4, and when the fermented milks were kept at 28°C for 12 hours before being cooled to 4°C. These specific manufacture procedures thus generated physiological adaptation of the bifidobacteria to the stress. During in-vitro digestion, cultivability of bifidobacteria was less deteriorated when they were grown in organic instead of conventional milk, and to a less extent, when the adaptation procedures were applied during fermented milk manufacture. These results were related to the higher unsaturated fatty acids content, including trans-vaccenic, conjugated linoleic and α-linoleic acids that characterize organic products. These particular fatty acids profiles of organic milks allowed bifidobacteria to modify their membrane fatty acids composition, by increasing their unsaturated fatty acids contents and by shortening the length of medium chain saturated fatty acids, thus adapting their membrane fluidity. When specific manufacture procedures were carried out to trigger physiological adaptation of the bifidobacteria, membrane fatty acid composition changed différently from what is observed in organic milk. This difference indicates that other biological adaptation mechanisms are probably involved, especially at the proteomic level. Finally, this study demonstrated that modifications at membrane level contribute to modulate resistance against technology and gastro-intestinal stress of Bifidobacterium strains to better withstand technological and gastro-intestinal stress.

Na endotoxemia e na sepse alterações nos sinais vitais e em biomarcadores estão presentes e sinalizam o grau de comprometimento fisiológico. Embora a interpretação sobre as concentrações do óxido nítrico (NO) e do lactato plasmáticos na pressão arterial sejam bem estabelecidas na literatura, elucidações sobre suas participações na temperatura corporal ainda são incipientes. Assim, este estudo teve como objetivo avaliar o efeito da endotoxemia na temperatura corporal, pressão arterial média e correlacionar esses valores com os biomarcadores NO e lactato plasmáticos. Foram utilizados 40 ratos divididos igualmente em cinco grupos experimentais. A indução da endotoxemia foi realizada por meio da administração endovenosa de lipopolissacarídeo (LPS) bacteriano, respectivamente 0,5 mg/Kg, 1,5 mg/Kg, 3,0 mg/Kg e 10 mg/Kg. O grupo controle recebeu 0,5 mL de solução salina. O experimento teve duração de seis horas. Na 0h (medida basal) foram coletadas amostras de sangue (0,4 mL) para dosagem do NO e lactato plasmáticos e obtidos os valores de temperatura corporal e pressão arterial média, na sequência os modelos experimentais foram induzidos de acordo com o grupo e a dose de LPS. O mesmo procedimento para as análises das variáveis investigadas foi realizado na 2a, na 4a e na 6a hora. A temperatura corporal e a pressão arterial foram registradas em intervalos de 15 minutos. Nossos resultados mostram que os animais que receberam LPS nas doses de até 3,0 mg/Kg apresentaram aumento significativo na temperatura corporal em relação ao grupo com 10 mg/Kg, que apresentou diminuição nesses valores. O aumento nas concentrações de NO e lactato plasmáticos nos grupos com LPS foram significativamente superiores ao grupo que recebeu solução salina e estiveram correlacionados com o aumento na temperatura corporal. O grupo com 10 mg/Kg também apresentou correlação inversa com os níveis da pressão arterial média. Em conclusão, as variações na temperatura corporal observadas neste estudo mostram efeito dose-dependente de LPS, além disso, em sua maioria os parâmetros vitais analisados estiveram correlacionados com o aumento nas concentrações dos biomarcadores NO e lactato plasmáticos / During endotoxemia and sepsis changes in vital signs and biomarkers are present, which may indicate a degree of physiological impairment. Although the interpretation on plasma nitric oxide (NO) and plasma lactate concentrations in blood pressure are well established in the literature, elucidations about their participation in body temperature are still incipient. Thus, this study aimed to evaluate the effect of endotoxemia on body temperature, mean arterial pressure correlating these changes with NO and plasma lactate concentrations. In our study we used 40 rats equally divided in five experimental groups. Induction of endotoxemia was performed by intravenous administration of bacterial lipopolysaccharide (LPS), being 0.5 mg / kg, 1.5 mg / kg, 3.0 mg / kg and 10 mg / kg and control group received 0.5 mL of saline. The experiment lasted six hours. At baseline, blood samples (0.4 mL) were collected for plasma NO and plasma lactate measurements and body temperature and mean arterial blood pressure values were obtained. The same procedure was performed for the analysis of all the variables at 2 nd, 4 th and 6 th hours. Body temperature and blood pressure were recorded at each 15 minute intervals. Our results show that animals receiving LPS at doses up to 3.0 mg / kg showed a significant increase in body temperature in relation to the 10 mg / kg group, which presented a decrease in these values. The increase in NO concentrations and plasma lactate in the LPS groups were significantly higher than the saline group and correlated with the increase in body temperature. The 10 mg / kg group also showed a negative correlation with mean arterial pressure levels. In conclusion, the changes in body temperature observed in this study show a dose-dependent effect of LPS, in addition, most of the vital parameters analysed were correlated with the increase in the concentrations of NO biomarkers and plasma lactate

O ácido lático produzido por bactérias láticas constitui um sério problema nas fermentações industriais. Por este motivo, os efeitos deste ácido adicionado sobre a produção de etanol por levedura em meio sintético foi estudado no presente trabalho. Assim, foi possível evitar a interferências de um processo contendo uma cultura mista de bactérias láticas e levedura. Além disto, o meio sintético foi utilizado a fim de evitar as variações na composição da matéria-prima, no caso o melaço de cana-de-açúcar, durante a estocagem por um longo período de tempo. Inicialmente, dois planejamentos fatoriais foram realizados em batelada simples. Após a validação deste sistema, uma produção máxima de etanol (72,1 g.L-1) e uma boa retenção de viabilidade celular (86,4%) foram conseguidas utilizando-se inóculo bastante alto (40 g.L-1, massa seca) numa fermentação contendo 200 g.L-1 de sacarose inicial. Nestas condições, experimentos em batelada simples em mini-reatores foram realizados operando a 34 °C e em presença de 0 a 1,0 g.L-1 de ácido lático. Neste experimento, o pH do meio tornou-se bastante baixo (2,3 a 2,7). Por este motivo, outra fermentação em batelada simples foi realizada com o reajuste do pH inicial para 4,5 logo após adição de todos os componentes ao reator. O reajuste do pH inicial causou um aumento significativo tanto na produtividade e na velocidade específica máxima de etanol quanto na viabilidade final na batelada simples. Depois disto, comparações da batelada simples com a batelada alimentada continuamente e por pulsos também foram realizadas em presença de ácido lático. Observou-se que o processo de batelada com alimentação contínua consumiu açúcar mais lentamente, apresentou maior perda em viabilidade e maior produção de biomassa que a batelada simples enquanto que o processo de batelada alimentada por pulsos foi bem semelhante. A elevação da concentração do ácido lático (2,0 g.L-1 a 4,0 g.L-1) nos reatores permitiu a tamponagem do meio sintético logo após o reajuste inicial de pH para 4,5. Nestas condições, também houve semelhança entre os processos de batelada simples e batelada alimentada por pulsos. Em batelada alimentada por pulsos, verificou-se que a diminuição da quantidade de inóculo levou a perdas de viabilidade celular por causa do aumento do ácido externo em relação à quantidade de células no reator. De uma maneira geral, a presença de ácido lático causou aumentos no consumo de açúcar em todos os processos. Fermentações sucessivas foram realizadas, adicionado 3 pulsos de sacarose e 2,0 g.L-1 de ácido lático (em relação ao volume final do meio), a levedura 63M passou por um processo de adaptação até o terceiro ciclo. Além disto, houve uma redução na proteína intracelular final e um aumento na acidez total em presença ácido lático. No entanto, a produção de glicerol e a produção de trealose aumentaram e foram semelhantes tanto em presença quanto em ausência de pulsos de ácido lático. / Lactic acid produced by lactic bacteria is a problem serious in fermentation alcohol plants. For this reason, the effects of this added acid on ethanol by yeast in synthetic medium were studied in the present work. Thus, it was possible to avoiding interferences of a process containing a miscellaneous culture of lactic bacteria and yeast. Besides, synthetic medium was used to avoiding variations in raw material, sugar-cane molasses in this case, during the storage by a large period of time. Initially, two factorial planning were used in simple batch under agitation. After validation of these plannings, maximal ethanol production (72.1 g.L-1) with well retention of viability (86,4%) were obtained using high inoculum size (40 g.L-1, dry weight) in fermentation containing 200 g.L-1 initial sucrose. In these conditions, fermentations in simples batch in mini-reactors were carried out at 34 °C and in presence of 0 to 1,0 g.L-1 added lactic acid. In this experiment, the medium pH became very small (2.3 to 2.7). For this reason, another fermentation in simple batch was realized with initial pH readjusted for 4,5 after addition of all of medium compounds in the reactor. The readjusted of initial pH caused a significative increase as in productivity and maximal-specific rate of ethanol as in final viability in simple batch process. After this, comparisons among simple batch and continuous-fed batch and pulses-fed batch were made in the presence of lactic acid. In these experiments, continuous-fed batch process showed sugar uptake more slowly, showed more drops in viability and more biomass production than simple batch process, while the pulses-fed batch was similar than simple batch process. In addition, the elevation of lactic acid concentration for 2,0 g.L-1 to 4,0 g.L-1 in the reactors permitted the pH maintenance of synthetic medium after initial pH readjusted for 4,5. In these conditions, the simple batch and pulses-fed batch processes also were similar. In pulses-fed batch culture, the decrease of inoculum size caused drops in viability because of the increase of endogenous acid in relation to cell quantity in the reactor. Generally, the presence of lactic acid causes increases in sugar uptake in all of process. Fermentations with cell reuse were carried out in fed batch process with pulses of sucrose and 2,0 g.L-1 lactic acid (in relation to final medium volume), yeast 63M undertook to adaptation process until the third fermentation cycle. In adittion, a decrease of final intracellular protein and an increase of total acidity in presence of lactic acid. However, glycerol and trehalose productions increased with the fermentative cycles and were similar as in presence as in absence of added lactic acid.