Proefschrift Uppsala, Swedish University of Agricultural Sciences. / Includes bibliographical references.

Reproduction de : Thèse de doctorat : Microbiologie : Toulouse 3 : 2006. / Titre provenant de l'écran-titre. Bibliogr. p. 315-345.

Made available in DSpace on 2015-03-26T13:51:58Z (GMT). No. of bitstreams: 1 texto completo.pdf: 822133 bytes, checksum: e079e0bf0b7042a8b0741f41174d4120 (MD5) Previous issue date: 2006-05-10 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The physiological and technological parameters important to the development of Direct Vat Set culture of Lactobacillus delbrueckii UFV H2b20 cultivated in Minas Frescal cheese whey were studied. Greater fermentative activity on cheese whey was observed at 40ºC and therefore all bacterial growth experiments were performed at this temperature. Heat shock, 50ºC for 30 minutes, or acid stress, cheese whey with pH 3.5 for 30 minutes, did not affect growth of L. delbrueckii UFV H2b20 on cheese whey. The survival of heat or acid pre-treated cells was assessed after dehydration by lyophilization and spray-drying. Cell survival to either dehydration processes was not affected by acid pre-treatment, whereas heat shock had a deleterious effect on survival. The addition of protective substances (6% mannitol, 1,25% sorbitol, 1,25% monosodium glutamate and mixture of 6% sucrose and 4% trehalose) to cheese whey in which the cells were submitted to lyophilization did not improve cell survival to dehydratation and storage at -80ºC for two months. Cell survival was greater when lyophilization was performed on cheese whey alone. Acid pre-treated cells on cheese whey, pH 3.5 adjusted with HCl, without any further addition, retained higher viable counts after lyophilization and subsequent -80ºC storage. Cell activity recovery in 10% reconstituted skimmed milk was not affected by either heat shock or acid pre-treatment when cells were lyophilized in cheese whey with no additional substances. Spray-dried cultures submitted to acid stress demonstrate recovery comparable to active cells which were not subjected to any condition that could result in cell injury. Those cultures exhibit a high activity even after two months storage at - 20ºC. The hereby presented results demonstrate that the probiotic culture produced in stabilized Minas Frescal cheese whey, pre-treated at pH 3.5, and spray-dried have desirable viability and activity characteristics, and its use can be recommended for the elaboration of milk fermented products containing L. delbrueckii UFV H2b20 cells. / Os parâmetros fisiológicos e tecnológicos de importância para o desenvolvimento de sistema DVS para Lactobacillus delbrueckii UFVH2b20 em soro de queijo Minas Frescal estabilizado foram estudados. A maior atividade fermentativa das células do L. delbrueckii UFV H2b20 em soro de queijo ocorreu a 40ºC. Por essa razão, essa temperatura de incubação foi adotada para a condução dos experimentos. Foi observado que a aplicação de choque térmico, 50ºC por 30 minutos, ou choque ácido, pH 3,5 por 30 minutos, a 40ºC, às células de L. delbrueckii UFV H2b20 não afetaram seu crescimento. Foi avaliado ainda se a aplicação de tais pré-tratamentos afetava a sobrevivência aos processos de desidratação das células por liofilização e spray-drying. Foi observado que o choque ácido não afetou a sobrevivência de L. delbrueckii UFV H2b20 aos dois processos de desidratação avaliados. Por outro lado, o choque térmico teve efeito deletério sobre a sobrevivência das células submetidas aos mesmos processos de desidratação. Para as culturas liofilizadas, foi avaliado se a adição de diferentes soluções protetoras (manitol 6%, sorbitol 1,25%, glutamato monossódico 1,25% e mistura das soluções de sacarose 6% e trealose 4%) exercia efeito sobre a sobrevivência de L. delbrueckii UFV H2b20 à liofilização, bem como durante o período de estocagem das células desidratadas a -80ºC por 2 meses. A sobrevivência das células ao processo de liofilização foi maior quando não se adicionaram substâncias crioprotetoras ao soro de queijo. Maior viabilidade durante o armazenamento a -80ºC foi observada quando as células foram pré-tratadas em soro de queijo pH 3,5, ajustado com HCl e sem a adição de outras substâncias antes da liofilização. Observou-se que os choques térmico ou ácido não afetaram a recuperação imediata em leite desnatado reconstituído a 10% das culturas liofilizadas que não sofreram adição de substâncias protetoras. Nas culturas desidratadas por spray-drying, observou-se que as células de L. delbrueckii UFV H2b20, previamente submetidas ao choque ácido, lograram crescimento comparável ao obtido pelas células ativas que não foram submetidas a qualquer condição que possa causar injúria. Essas culturas permaneceram com elevado número de células, mesmo após 2 meses de estocagem a -20°C. Os resultados obtidos levam à conclusão de que a cultura starter probiótica produzida em soro de queijo Minas Frescal estabilizado, desidratada por spray-drying e previamente submetida ao choque ácido, demonstrou características de viabilidade e atividade mais promissoras, e seu uso pode ser recomendado para a elaboração de produtos lácteos fermentados contendo células do L. delbrueckii UFV H2b20.

Le travail décrit dans cette thèse a commencé avec la découverte d’effets anti-inflammatoires chez certaines souches de L. delbrueckii. Il avait été montré que l’effet anti-inflammatoire est souche-dépendant, et implique l’action de protéines exposées à la surface de la bactérie. Dans le but d’identifier l’effecteur bactérien à l’origine de l’effet immuno-modulateur, 8 souches de L. delbrueckii ont été sélectionnées. Deux de ces souches sont à fort effet anti-inflammatoires, et les 6 restantes sont à effet faible ou intermédiaire. Pour l’identification des protéines potentiellement responsables pour l’effet anti-inflammatoire, des études de génomique et transcriptomique comparatives des 8 souches de L.delbrueckii ont été entreprises, ainsi qu’une étude comparative du protéome de surface bactérienne.La première partie de cette thèse décrit les résultats de finition du génome d’une des deux souches hautement anti-inflammatoires. Cette étape a révélé que la partie manquante de la séquence génomique était principalement composée de séquences répétées de type séquences d’insertions (IS), dont le nombre s’avère particulièrement élevé.La deuxième partie de la thèse décrit une étape de valorisation des données génomiques à travers une étude comparative entre souches de la ssp. lactis et souches de la ssp. bulgaricus. Cette étude révèle que les deux ssp. de L. delbrueckii évoluent en adaptation au milieu lait. Toutefois, la ssp. bulgaricus semble avoir atteint un stade d’adaptation plus avancé que celui de la ssp. lactis. L’adaptation des deux ssp. à leur environnement se fait principalement par un phénomène de perte spontanée de gènes devenus superflus.Une étude plus avancée de la structure génomique des deux ssp. révèle deux nouveaux aspects des différences de structure génomique. Tout d’abord, au sein du core génome des deux sous-espèces, les évènements d’échange génétique et recombinaison ont contribué plus à la diversité au sein de la ssp. lactis qu’à la diversité chez la ssp. bulgaricus. Ensuite, une structure inversée répétée de grande taille, rarement observée dans les génomes bactériens, s’avère caractéristique de la ssp. bulgaricus. La troisième partie de thèse décrit les trois approches comparatives menées dans le but d’identifier les protéines bactériennes à l’origine de l’effet anti-inflammatoire. Au bout de ces études, nous avons sélectionné 56 gènes candidats, dont 41 ont été clonés dans un système d’expression hétérologue. Pour l’instant, 17 clones d’expression ont été testés in vitro pour leur potentiel immuno-modulateur. Les résultats préliminaires ont permis l’identification d’une protéine à effet anti-inflammatoire. / The work described in this thesis began with the discovery of anti -inflammatory effects in certain strains of L. delbrueckii. The anti- inflammatory effect had been shown to be strain - dependent, and implicate the action of bacterial surface exposed proteins.In order to identify the bacterial effector responsible for the immunomodulatory effect, eight strains of L. delbrueckii were selected. Two of these strains have a strong anti -inflammatory effect, whereas the remaining strains have a weak to intermediary effect. To identify proteins that may be responsible for the anti- inflammatory effect, comparative genomic and transcriptomic studies of the 8 L.delbrueckii strains were conducted, as well as a comparative study of the bacterial surface proteome.The first part of this thesis describes the genome finishing of one of the highly anti- inflammatory strains. This step revealed that the missing part of the genome sequence was mainly composed of repeated sequences such as insertions sequences (IS), that were present in a particularly high number.The second part of the thesis describes the valorisation of genomic data through a comparative study between ssp. lactis strains and ssp. bulgaricus strains. This study reveals that both L. delbrueckii ssp. are evolving in adaptation to the milk environment. However, the ssp. bulgaricus appears to have reached a more advanced stage of adaptation than the ssp. lactis. The adaptation of both ssp. to their environment is primarily a phenomenon of spontaneous loss of genes that have become superfluous. A more detailed study of the genome structure of the two ssp. reveals two important differences. Firstly, within the L. delbrueckii core genome, genetic exchange and recombination contributed much more to the ssp. lactis diversity than to the ssp. bulgaricus diversity. Furthermore, a large inverted repeat structure, rarely observed in bacterial genomes, appears to be characteristic of the ssp. bulgaricus.The third part of the thesis describes the three comparative approaches used to identify bacterial proteins responsible for the anti- inflammatory effect.We selected 56 candidate genes, of which 41 were cloned in a heterologous expression system. So far, 17 expression clones were tested in vitro for their immunomodulatory potential. The preliminary results allowed the identification of one protein with anti-inflammatory effects.

Phosphofructokinase (PFK) from the lactic acid bacterium Lactobacillus delbrueckii subspecies bulgaricus (LbPFK) is a non-allosteric PFK with weak binding affinity for both the allosteric ligands phospho(enol)pyruvate (PEP) and magnesium adenosine diphosphate (MgADP). PEP and MgADP bind to the same allosteric binding site but exhibit opposite effects, PEP acting as an inhibitor and MgADP an activator. In 2005, Parichatttanakul, et al. solved the first crystal structure of LbPFK to 1.87 A resolution and allowed for a structural comparison of LbPFK to the allosteric forms of PFK from E. coli (EcPFK) and Bacillus stearothermophilus (BsPFK). Two additional structures of LbPFK have been determined with the first having phosphates bound at the four active sites and four allosteric sites solved to 2.20 A resolution. The second structure solved to 1.83 A resolution contains phosphates at all eight sites with the addition of the substrate fructose-6-phosphate (F6P) in the active sites. These structures are similar to the published sulfate-bound LbPFK structure. Overall, the secondary, tertiary and quaternary structure is conserved with the exception of the residues in the allosteric site. E55, H59, S211, D214, H215 and G216, as well as the long cassettes of residues 52-61 (PFKs1) and 206-218 (PFKs2) were mutated to the corresponding residue/residues in Thermus thermophilus PFK (TtPFK). PFKs1 and PFKs1 were also combined to form PFKs1s2. The single mutations along with PFKs1 and PFKs2 showed no enhancement in PEP binding, but PFKs1s2 enhanced PEP binding 10-fold with no change in MgADP binding compared to LbPFK. D12, located along the active site interface 15 A away from the allosteric site, was mutated to an alanine and exhibited enhanced binding 9-fold for both PEP and MgADP to the allosteric binding site. A crystal structure of D12A was solved to 2.30 A resolution with sulfate bound to all eight binding sites, and showed no major changes in secondary, tertiary or quaternary structure when compared to the sulfate-bound wild-type LbPFK structure. Combining D12A with PFKs1s2 (PFKs1s2/D12A) further enhanced PEP binding with a 21-fold tighter binding compared to LbPFK with MgADP binding being similar to D12A. PEP inhibition was also quantitated in PFKs1s2/D12A with a Q_ay = 0.007 plus/minus 0.0008. Coupling between PEP and F6P in PFKs1s2D12A is 2-fold stronger than the coupling measured in EcPFK and 7-fold stronger than the coupling measured in BsPFK. The coupling measured in PFKs1s2D12A is the first measured in any of the LbPFK variants.

Soy flour was inoculated with Lactobacillus delbrueckii ssp. lattis R0187, and incubated for 8 h, to evaluate the protein hydrolysis and identify peptides generated by this fermentation, and the impact on ACE and trypsin inhibitory activities. Aqueous protein extracts prepared from different fermentation time periods showed a decrease in soluble protein content (from 2.83 to 0.02 mg/mL), while soluble inorganic nitrogen and free amino acid contents increased (from 0.029 to 0.062% w/w, and from 0.75 to 0.90% w/w, respectively). The protein extracts were analyzed by SDS-PAGE; proteolysis was observed after 5 h incubation of inoculated soy flour, suggesting that glycinin, beta-conglycinin, and trypsin inhibitors, were hydrolyzed. Peptides were isolated by tricine-SDS-PAGE, and analyzed by MS/MS; fragments of soy anti-nutritional factors (Kunitz and Bowman-Birk trypsir, inhibitors), as well as of other soybean proteins, were identified, confirming that these proteins were hydrolyzed. The protein extracts at time 0 h and 8 h were analyzed by RP-HPLC; one fraction was analyzed by MS/MS, which identified peptides from Lactobacillus species. Determination of trypsin inhibitory activity showed less inhibition of the enzyme with inoculated soy flour compared to the control (un-inoculated soy flour), confirming the deactivation of trypsin inhibitors by fermentation. Determination of ACE inhibitory activity showed a higher inhibition with the control (86% +/- 3.0) compared to inoculated soy flour (66% +/- 7.6).

No description available.

Sorvetes são alimentos que apresentam grande potencial como veículo de espécies de micro-organismos probióticos, tendo em vista que apresentam elevada aceitabilidade em todas as faixas etárias. Os alimentos elaborados a base de soja se destacam no mercado devido às inúmeras evidências científicas sobre seus efeitos benéficos à saúde humana. Desta forma, no presente trabalho objetivou-se o desenvolvimento de sorvetes probióticos formulados com diferentes extratos solúveis de soja (in natura e fermentados), utilizando-se a cepa Lactobacillus delbrueckii UFV H2B20. Primeiramente, avaliou-se o desempenho fermentativo (pH e acidez titulável) de 5 cepas de Lactobacillus em meio formulado com os extratos solúveis de soja ESL e ES60, cujos resultados demonstraram que estes extratos são adequados para a formulação de meios de fermentação. Na sequência foram processados sorvetes probióticos formulados com os respectivos extratos in natura (ESL e ES60) e fermentado (ESL F e ES60 F) por Lactobacillus delbrueckii UFV H2B20. Nos sorvetes confeccionados com os extratos na forma in natura, uma suspensão de células da referida cepa foi adicionada à calda previamente ao processo de batimento e congelamento. Os sorvetes foram estocados a -23 ºC por 5 meses e avaliados periodicamente quanto às características físico-químicas (pH, acidez titulável, composição centesimal e overrun), microbiológica (viabilidade celular) e sensoriais. Os resultados demonstram que a cepa de Lactobacillus avaliada foi capaz de fermentar os açúcares presentes nos respectivos extratos de soja produzindo ácido láctico, atingindo a concentração de 0,90% no meio formulado com o extrato de soja desengordurado ES60. Os sorvetes confeccionados com os respectivos extratos fermentados apresentaram diferenças significativas (P<0,05) quanto ao pH e acidez titulável em relação aos sorvetes com extratos in natura, atingindo valores de pH inferiores a 4,0 com produção máxima de ácido láctico de 1,36%. A composição centesimal dos sorvetes desenvolvidos está de acordo com o padrão mínimo estabelecido pela ANVISA, apresentando uma composição média de 2,5% de proteínas, 5,0-6,0% de gordura e 36,0% de sólidos totais. As características probióticas dos sorvetes estudados foram preservadas, apresentando contagens de células viáveis superiores a 106 UFC/g, com redução do número de células inferior a um ciclo logarítmico ao longo de 150 dias de estocagem a -23ºC. A análise sensorial revelou que os sorvetes formulados com os respectivos extratos in natura não apresentaram diferenças significativas entre si (P>0,05) para os atributos avaliados e apresentaram maior aceitabilidade, sendo o sorvete formulado com o extrato ESL o que obteve maior aceitação, com médias acima de 6,0 correspondente a \"gostei ligeiramente\". Os resultados demonstraram ainda que a fermentação dos extratos interferiu negativamente nas características sensoriais dos respectivos sorvetes, apresentando diferenças significativas em relação aos extratos in natura, além de resultar nos menores escores de aceitação, tendo o sorvete fermentado ES60 F sido avaliado como \"desgostei moderadamente\". Estes resultados permitem concluir que o extrato solúvel de soja é um insumo adequado para a formulação de meio de cultivo de espécies de microorganismos probióticos, além de apresentar potencial para a confecção de sorvetes probióticos mediante adaptações da tecnologia de produção de gelados comestíveis. / Ice creams are foods that have great potential as a vehicle for species of probiotic microorganisms due to its high acceptability by all age people. Foods made with soybeans byproducts stand out in the market due to the numerous scientific evidences that show its beneficial effects on human health. Therefore, this study aimed to the development of probiotic ice cream formulated with different soybean soluble extracts (in natura and fermented), using the strain Lactobacillus delbrueckii UFV H2B20. Primarily, it was evaluated the fermentation performance (pH and titratable acidity) of 5 Lactobacillus strains in media formulated with soluble soybean extracts ESL and ES60 (Olvebra®), and the results showed that these soybean byproducts are suitable for the formulation of fermentation media. The probiotic ice cream were formulated with the soybean extracts in natura (ESL and ES60) and fermented (ESL F and ES60 F) by Lactobacillus delbrueckii UFV H2B20. For the manufacture of ice cream with the soybean extracts in natura, a cell suspension was added to the basic ice cream formulation before beating and freezing procedures. The ice creams were stored at -23 ° C for 5 months and evaluated periodically regarding the physico-chemical characteristics (pH, titratable acidity, chemical composition and overrun), microbiological (cell viability) and sensorial evaluation. The results shown that the Lactobacillus strain were capable to metabolize the sugars presented in the soluble soybean extracts producing lactic acid reaching a concentration of 0.90% in the media formulated with defatted soybean extract ES60. The ice creams made with fermented extracts showed significant differences (P <0.05) regarding pH (< 4,0) and titratable acidity (1,36%) in relation to the ice creams manufactured with extracts in natura. The results concerned to the chemical composition of the ice cream, showed that the values obtaneid are in accordance with those stablished by ANVISA, presenting an average composition of 2.5% protein, 5,0-6,0% fat and 36,0% total solids. The probiotic characteristics, of the formulated ice creams, were preserved presenting viable cell counts greater than 106 UFC/g, and a decreasing in the cell number lower than one log cycle after 150 days of storage at -23 ºC. Regarding the sensorial evaluation, the results revealed that the ice creams formulated with soybean extracts in natura showed no significant differences between them (P> 0.05) for the evaluated attributes and they showed higher acceptability. The ice cream formulated with ESL extract presented higher acceptance, with average notes greater than 6.0, corresponding to \"like slightly\". The results also showed that the fermentation of the extracts influenced negatively on the sensory properties of the ice cream, showing significant differences regarding the ice cream made with the extracts in natura, and lower acceptance scores, being the fermented ice cream ES60 F evaluated as \"moderately disliked\". These results indicate that the soluble soybean extracts evaluated in the present work are suitable for culture medium formulation for probiotic microorganisms, and also shown its potential for making probiotic ice cream by adaptation of the technology.

Sorvetes são alimentos que apresentam grande potencial como veículo de espécies de micro-organismos probióticos, tendo em vista que apresentam elevada aceitabilidade em todas as faixas etárias. Os alimentos elaborados a base de soja se destacam no mercado devido às inúmeras evidências científicas sobre seus efeitos benéficos à saúde humana. Desta forma, no presente trabalho objetivou-se o desenvolvimento de sorvetes probióticos formulados com diferentes extratos solúveis de soja (in natura e fermentados), utilizando-se a cepa Lactobacillus delbrueckii UFV H2B20. Primeiramente, avaliou-se o desempenho fermentativo (pH e acidez titulável) de 5 cepas de Lactobacillus em meio formulado com os extratos solúveis de soja ESL e ES60, cujos resultados demonstraram que estes extratos são adequados para a formulação de meios de fermentação. Na sequência foram processados sorvetes probióticos formulados com os respectivos extratos in natura (ESL e ES60) e fermentado (ESL F e ES60 F) por Lactobacillus delbrueckii UFV H2B20. Nos sorvetes confeccionados com os extratos na forma in natura, uma suspensão de células da referida cepa foi adicionada à calda previamente ao processo de batimento e congelamento. Os sorvetes foram estocados a -23 ºC por 5 meses e avaliados periodicamente quanto às características físico-químicas (pH, acidez titulável, composição centesimal e overrun), microbiológica (viabilidade celular) e sensoriais. Os resultados demonstram que a cepa de Lactobacillus avaliada foi capaz de fermentar os açúcares presentes nos respectivos extratos de soja produzindo ácido láctico, atingindo a concentração de 0,90% no meio formulado com o extrato de soja desengordurado ES60. Os sorvetes confeccionados com os respectivos extratos fermentados apresentaram diferenças significativas (P<0,05) quanto ao pH e acidez titulável em relação aos sorvetes com extratos in natura, atingindo valores de pH inferiores a 4,0 com produção máxima de ácido láctico de 1,36%. A composição centesimal dos sorvetes desenvolvidos está de acordo com o padrão mínimo estabelecido pela ANVISA, apresentando uma composição média de 2,5% de proteínas, 5,0-6,0% de gordura e 36,0% de sólidos totais. As características probióticas dos sorvetes estudados foram preservadas, apresentando contagens de células viáveis superiores a 106 UFC/g, com redução do número de células inferior a um ciclo logarítmico ao longo de 150 dias de estocagem a -23ºC. A análise sensorial revelou que os sorvetes formulados com os respectivos extratos in natura não apresentaram diferenças significativas entre si (P>0,05) para os atributos avaliados e apresentaram maior aceitabilidade, sendo o sorvete formulado com o extrato ESL o que obteve maior aceitação, com médias acima de 6,0 correspondente a \"gostei ligeiramente\". Os resultados demonstraram ainda que a fermentação dos extratos interferiu negativamente nas características sensoriais dos respectivos sorvetes, apresentando diferenças significativas em relação aos extratos in natura, além de resultar nos menores escores de aceitação, tendo o sorvete fermentado ES60 F sido avaliado como \"desgostei moderadamente\". Estes resultados permitem concluir que o extrato solúvel de soja é um insumo adequado para a formulação de meio de cultivo de espécies de microorganismos probióticos, além de apresentar potencial para a confecção de sorvetes probióticos mediante adaptações da tecnologia de produção de gelados comestíveis. / Ice creams are foods that have great potential as a vehicle for species of probiotic microorganisms due to its high acceptability by all age people. Foods made with soybeans byproducts stand out in the market due to the numerous scientific evidences that show its beneficial effects on human health. Therefore, this study aimed to the development of probiotic ice cream formulated with different soybean soluble extracts (in natura and fermented), using the strain Lactobacillus delbrueckii UFV H2B20. Primarily, it was evaluated the fermentation performance (pH and titratable acidity) of 5 Lactobacillus strains in media formulated with soluble soybean extracts ESL and ES60 (Olvebra®), and the results showed that these soybean byproducts are suitable for the formulation of fermentation media. The probiotic ice cream were formulated with the soybean extracts in natura (ESL and ES60) and fermented (ESL F and ES60 F) by Lactobacillus delbrueckii UFV H2B20. For the manufacture of ice cream with the soybean extracts in natura, a cell suspension was added to the basic ice cream formulation before beating and freezing procedures. The ice creams were stored at -23 ° C for 5 months and evaluated periodically regarding the physico-chemical characteristics (pH, titratable acidity, chemical composition and overrun), microbiological (cell viability) and sensorial evaluation. The results shown that the Lactobacillus strain were capable to metabolize the sugars presented in the soluble soybean extracts producing lactic acid reaching a concentration of 0.90% in the media formulated with defatted soybean extract ES60. The ice creams made with fermented extracts showed significant differences (P <0.05) regarding pH (< 4,0) and titratable acidity (1,36%) in relation to the ice creams manufactured with extracts in natura. The results concerned to the chemical composition of the ice cream, showed that the values obtaneid are in accordance with those stablished by ANVISA, presenting an average composition of 2.5% protein, 5,0-6,0% fat and 36,0% total solids. The probiotic characteristics, of the formulated ice creams, were preserved presenting viable cell counts greater than 106 UFC/g, and a decreasing in the cell number lower than one log cycle after 150 days of storage at -23 ºC. Regarding the sensorial evaluation, the results revealed that the ice creams formulated with soybean extracts in natura showed no significant differences between them (P> 0.05) for the evaluated attributes and they showed higher acceptability. The ice cream formulated with ESL extract presented higher acceptance, with average notes greater than 6.0, corresponding to \"like slightly\". The results also showed that the fermentation of the extracts influenced negatively on the sensory properties of the ice cream, showing significant differences regarding the ice cream made with the extracts in natura, and lower acceptance scores, being the fermented ice cream ES60 F evaluated as \"moderately disliked\". These results indicate that the soluble soybean extracts evaluated in the present work are suitable for culture medium formulation for probiotic microorganisms, and also shown its potential for making probiotic ice cream by adaptation of the technology.

Made available in DSpace on 2015-03-26T13:52:02Z (GMT). No. of bitstreams: 1 texto completo.pdf: 207338 bytes, checksum: e8ae32d5d73829fe54385cc857a2a2cd (MD5) Previous issue date: 2006-02-22 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The effects of heat shock, acid treatment, exposure to bile salts and the presence of H2O2 on antimicrobial resistance in Lactobacillus delbrueckii UFV H2b20 were determined. Agar diffusion assays results indicated that this bacterium is resistant to vancomycin, sulphamethoxazole, colistin, some [Beta]-lactams, aminoglycosides, nitrofurans and quinolones. It is moderately susceptible to choramphenicol, tetracycline, cephalothin, ampicillin and erythromycin. L. delbrueckii UFV H2b20 can grow on high concentrations of H2O2 and complete inhibition will be observed only at 70 µg mL-1. Diferent effects on the Minimal Inhibitory Concentration (MIC) of the antimicrobials were observed when the bacterial cells were exposed to several stress conditions. Heat shock affected resistance to different aminoglycosides and [Beta]-lactams in various ways; it diminished resistance to nitrofurans and to tetracycline; however, it had no effect over resistance to choramphenicol and espiramycin. The same results were observed for acid pre-treatment at pH 3,5 for 30 min, except that it resulted in enhancement of espiramycin resistance. Cell exposure to 0,5% bile salts resulted in diminuished MICs for almost all tested antibiotics, except, apparently, furazolidone, sulphametoxol and nalidix acid, which maintained resistance to the highest concentrations tested. The presence of H2O2, 20 µg mL-1, had various effects on aminoglycosides, diminuished resistance to nitrofurans, [Beta]-lactams, tetracycline and espiramycin; however, it enhanced resistance to choramphenicol. These results demonstrate an ample diversity of responses to heat shock, acid shock, presence of H2O2, and also a general response when cells of L. delbrueckii UFV H2b20 are exposed to bile salts. / A resistência a antimicrobianos e o efeito de peróxido de hidrogênio sobre o crescimento em Lactobacillus delbrueckii UFV H2b20 foram estudados. Os efeitos de choque térmico, choque ácido, exposição a sais biliares e presença de peróxido de hidrogênio sobre a resistência a antimicrobianos nesta bactéria também foram investigados. A determinação do modelo de resistência, pelo método de difusão em meio sólido, indicou que L. delbrueckii UFV H2b20 apresenta resistência a vancomicina, a alguns [Beta]-lactâmicos, a sulfametoxol, a aminoglicosídeos, a nitrofuranos, a quinolonas e a colistina e susceptibilidade moderada a cloranfenicol, a tetraciclina, a cefalotina, a ampicilina e a eritromicina. L. delbrueckii UFV H2b20 é capaz de crescer em altas concentrações de peróxido de hidrogênio e inibição completa do crescimento só foi observada com 70 µg mL-1. Os efeitos de condições de estresse sobre a resistência a antimicrobianos foram determinados pela comparação da Concentração Inibitória Mínima (CIM), realizada pelo método de microdiluição em meio líquido, de células submetidas e de não submetidas às condições de estresse citadas. O choque térmico provocou efeitos diversos sobre a resistência a aminoglicosídeos e a [Beta]-lactâmicos, diminuiu a resistência a nitrofuranos e a tetraciclina e não alterou a resistência a cloranfenicol e a espiramicina. O choque ácido também provocou efeitos diferentes sobre a resistência a aminoglicosídeos e a [Beta]-lactâmicos, diminuiu a resistência a nitrofuranos e a tetraciclina, não alterou a CIM de cloranfenicol e aumentou a resistência a espiramicina. A exposição das células de L. delbrueckii UFV H2b20 a sais biliares provocou diminuição da CIM de quase todos os antimicrobianos testados, exceto furazolidona, sulfametoxol e ácido nalidíxico, que não tiveram a resistência alterada até a concentração máxima testada. A presença de peróxido de hidrôgenio provocou efeitos diferentes sobre a resistência a aminoglicosídeos, diminuiu a resistência a nitrofuranos, a [Beta]-lactâmicos, a tetraciclina e a espiramicina e aumentou a resistência a cloranfenicol. Os resultados demonstram ampla diversidade nas respostas ao choque térmico, ao choque ácido e ao peróxido de hidrogênio e similaridade na resposta à exposição das células de L. delbrueckii UFV H2b20 a sais biliares.