Aims: To study the kinetic passage of Lactobacillus plantarum 44a from feed to faeces of tilapia in order to calculate the number of Lactobacillus excreted. Methods and Results: In a single‐dose experiment, duplicate lots of 26 fish devoid of intestinal lactobacilli were fed with diets containing c. 4·5 × 1011, 6·3 × 108, 6·0 × 105 and 0 CFU of Lact. plantarum 44a per single feed ration. In the multiple‐dose experiment, duplicate lots of 30 fish each were supplied with a diet containing 1 × l011 CFU of Lact. plantarum 44a as follows: 14 times in 14 days, five times in 14 days, once in 14 days and zero times in 14 days. Faeces were periodically collected and analysed for their lactobacilli content by using a selective media. The kinetics of Lactobacillus in the faeces was described as a pulse signal defined by three parameters: θ, Ao and the time. θ, was identified as the time to reach the peak (x axis) and Ao was a constant. Ao divided by e, was identified as the height of the peak (y axis). The area below the curve Aoθ allowed the calculation of the total number of lactobacilli excreted. The ability of the mathematical model to describe the actual values was tested by a linear regression analysis. In most of the cases, the equations showed an intercept close to zero (P > 0·05) and angular coefficients near one. Conclusions: Lactobacillus plantarum 44a was excreted in short pulse signals described by a mathematical model which allowed calculating the area below the curve and consequently the survival rate. Significance and Impact of the Study: This study provides a quantitative method to study the kinetics of excretion of a probiotic bacterium in the faeces.
Objective: To compare the characteristics of double cream cheeses made with raw and pasteurized milk per liking and preference level. Design/Methodology/Approach: Cheeses from three brands were evaluated: Santa Teresa, Montero, and Colegio de Postgraduados (CP). The first two cheeses were formulated with raw milk, while the CP cheese was formulated with pasteurized milk inoculated with lactic cultures. The hedonic perception study was carried out in monadic series with 19 volunteers who blind tasted the three types of cheese. The evaluation attributes were: appearance, taste, aroma, and general acceptability on a 9-point scale; and saltiness, acidity, and creaminess on a 3-point scale (JAR). Preferences were evaluated by rank and multiple comparison tests. Results: No differences were found in the aroma, taste, and texture liking level of the cheeses (p>0.05); nevertheless, there were differences in the appearance and general acceptance (p˂0.05). The general acceptance of the CP cheese was significantly lower than that of the two raw milk cheeses (p˂0.05). The penalty analysis showed that low acidity and low creaminess attributes are related to a low general acceptance (p˂0.05). Limitations/Implications: The study has enough evaluations for statistical tests. Findings/Conclusions: Raw milk cheeses obtained the highest marks in all attributes. Determining if there are other sensory attributes —in addition to those that were the subject of this study— will help to explain the greater preference and global acceptance of raw milk cheeses.
Eficacia del cepillado con cloruro de sodio versus pasta dental en la disminución del Streptococcus mutans. 59Ciencia y Desarrollo 16 (1), Enero-Junio 2013. 59:68Eficacia del cepillado con cloruro de sodio versus pasta dental en la disminución del Streptococcus mutans. Effectiveness of brushing with sodium chloride versus toothpaste in Streptococcus mutans decreased.César Cayo 1 , Raúl Pacora 2 , Cristian Escurra 3 , Javier Ramos 4 , Rosa Arévalo 5 , Daniela Depaz 6 , Anita Galindo 7 , Tania León 8 , Gleiky Robles 9 RESUMENObjetivo. Determinar el mejor agente anticaries midiendo la eficacia de la aplicación del cepillado con cloruro de sodio diluido en agua al 5%, pasta dental convencional y agua sola en la disminución del Streptococcus mutans presente en la placa dental. Materiales y Métodos. El presente trabajo es experimental de tipo comparativo, tomando como muestra a los 30 alumnos del 2do ciclo (2012 -1) de la Escuela Académico Profesional de Estomatología de la Universidad Alas Peruanas (filial -Huacho), luego se procedió a formar 3 grupos de 10 cada uno (aplicación del cepillado con cloruro de sodio al 5%, pasta dental y agua sola) y se hizo de forma aleatoria utilizando el cuadro de números de 5 dígitos para muestreo no probabilístico. Para el recuento de colonias se hizo la observación directa de Streptococcus mutans (tomados de la placa dental de los muestreados y sembrados en agar mitis salivarius con telurito de potasio) esto se realizó en 3 semanas, tomando una muestra inicial y luego cada 7 días para determinar el número de colonias. Los datos son procesados estadísticamente y presentados en cuadros con sus respectivos gráficos. Para el análisis comparativo de colonias se utilizó la prueba Duncan. Resultados. Tomando como referencia la primera y última muestra se observó que el número de colonias disminuyeron en un 95,9% en el caso de la aplicación con cloruro de sodio al 5%; 79,1% en el caso del uso con pasta dental y 74% en el caso del cepillado solo con agua. Conclusión. Los tres métodos de cepillado reducen considerablemente el número de colonias, sin embargo es el grupo que se cepilló con cloruro de sodio diluido al 5% quien reduce más el número de colonias al finalizar el tratamiento a la tercera semana de evaluación.Palabras Clave: Pasta dental, cloruro de sodio al 5%, Streptococcus mutans 1 Docente de patología , histología, embriología y genética de la EAP de Estomatología y Obstetricia de la UAP sede Huacho. cesarcayorojas@gmail.com 2 Docente de fisiología de la E.A.P. de Estomatología de la UAP sede Huacho. rapdent@gmail.com 3 Docente de estadística de UAP sede Huacho. crivan16@hotmail.com 4 Docente de anatomía y prótesis fija de UAP sede Huacho. Jd_dent@hotmail.com 5 Alumna del 8vo ciclo de la E.A.P. Estomatología de la UAP sede Huacho. chicax1@hotmail.com 6 Alumna del 8vo ciclo de la E.A.P. de Estomatología de la UAP sede Huacho. daniela2392@hotmail.com 7 Alumna del 9no ciclo de la E.A.P. Estomatología UAP sede Huacho. ani.g.r@hotmail.com 8 Alumna del 7mo ciclo de la E.A.P. Estomatolo...
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