Background: Probiotics are being considered as valuable microorganisms related to human health. Hu sheep is referred as one of the important sheep breeds in China. Goat milk produced by Hu sheep is characterized with high nutritional value and hypoallergenic in nature. Particularly, this milk contains plenty of milk prebiotic and probiotic bacteria. This study was aimed to scrutinize more bacterial strains from Hu sheep milk with potential probiotic activity. Results: Based on 16S rRNA sequence analysis, pool of forty bacterial strains were identified and evaluated their antimicrobial activities against Staphylococcus aureus, enterohemorrhagic Escherichia coli (EHEC), Salmonella typhimurium, Listeria monocytogenes enterotoxigenic E. coli (ETEC) and Aeromonas caviae. Four out of these isolated strains demonstrated their efficient bacteriostatic ability and potential healthy properties. We also examined the safety aspects of these bacterial candidates including three Lactococcus lactis strains (named as HSM-1, HSM-10, and HSM-18) and one Leuconostoc lactis strain (HSM-14), and were further evaluated via in vitro tests, including antimicrobial activity, cell surface characteristics (hydrophobicity, co-aggregation, and self-aggregation), heat treatment, antibiotic susceptibility, simulated transport tolerance in the gastrointestinal tract, and acid/bile tolerance. The obtained results revealed that HSM-1, HSM-10, HSM-14, and HSM-18 showed high survival rate at different conditions for example low pH, presence of bovine bile and demonstrated high hydrophobicity. Moreover, HSM-14 had an advantage over other strains in terms of gastrointestinal tract tolerance, antimicrobial activities against pathogens, and these results were significantly better than other bacterial candidates.
Single electron transfer living radical polymerization (SET-LRP) was employed to prepare thermal-sensitive starch graft poly(N-isopropylacrylamide) (Starch-g-PNIPAM) with soluble Starch-Br as macro-initiator at molecular level. And Starch-g-PNIAPM with improved graft ratio and controlled length of graft chains were obtained. The effects of molar ratio of monomer to initiator and temperature on polymerization were investigated. The thermal responsibilities investigated by 1 H NMR and UV showed that the LCST ranged from 31.5 C to 23 C with the increase of the length of PNIPAM chains and the concentrations of copolymers. Starch-g-PNIPAM hydrogels were gained when adding N,N 0 -methylenebisacrylamide as crosslinking agent and the swelling and deswelling behaviors were also investigated. The obtained hydrogels possess a high equilibrium swelling ratio as high as 1826%, and an extremely rapid shrinking rate as fast as losing more than 85% of water in 5 min.
The effect of water and methanol on the dissolution and gelatinization of corn starch in [MMIM][(MeO)HPO2] was investigated by optical microscopy and differential scanning calorimetry. The presence of appropriate amount of water can accelerate the dissolution while the methanol is just opposite. The [MMIM][(MeO)HPO2]/water mass ratio of 7/3 is the best ratio for corn starch to disperse in [MMIM][(MeO)HPO2]-water mixture, since it can dissolve starch at lower temperature. When methanol was added to the mixture of [MMIM][(MeO)HPO2]/water 8/2 (w/w), methanol can accelerate the dissolving process of corn starch, since it can penetrate into the starch granules and swelled the out layer of granules with water. It is demonstrated that [MMIM][(MeO)HPO2]/water/methanol 8/2/3 (w/w/w) is a good mixed solvent like [MMIM][(MeO)HPO2]/water 7/3 (w/w) for corn starch.
This study revealed the heterogeneity of
E. coli
strains from pigs, including two strains studied by both
in silico
and wet experiments in detail and 14 strains studied by bioinformatics analysis.
E. coli
Y18J may improve the adaptability of pigs toward disease resistance through the production of colicins B and M. Our findings could shed light on the pathogenic and harmless roles of
E. coli
in modern animal husbandry, leading to a better understanding of intestinal-microbe–pathogen interactions in the course of evolution.
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