In vitro evaluation of probiotic bacteria and yeast growth, pH changes and metabolites produced in a pure culture system using protein base products with various added carbon sources

Kareena, Asrof; Siripongvutikorn, Sunisa; Usawakesmanee, Worapong; Wichienchot, Santad

doi:10.1590/fst.18321

Cited by 3 publications

(2 citation statements)

References 46 publications

(47 reference statements)

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“…Microorganisms need sources of carbon and nitrogen as nutrients for growth, the chyme in the rumen contained enough fiber and protein supply the essential nutrients for probiotics. Rumen also meet the other requirements for probiotic growth, such as appropriate pH and temperature (Kareena et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Effects of microbial preparation on production performance and rumen microbial communities of goat

YUAN

LIANG

et al. 2023

Food Sci. Technol

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This study explored effects of microbial preparation (MIP, developed by our research team) on production performance and body health of Boer goat to reveal the function of it in goat breeding industry. Compound yeast and enzyme preparation (CYP) was used to compare the function of MIP. Healthy male Boer goats (n = 15, BW = 25.31±4.06 kg) were allocated randomly into three groups as NC (Basal diet), MI (Basal diet + MIP) and CY (Basal diet + CYP). This study lasted for 71 days including 15 days for adaptation and 56 days for growth trial. Both MIP and CYP enhanced production performance such as average daily gain of goats, MIP enhanced the level of fat synthesis such as total cholesterol level significantly on day 28. As for rumen fermentation and microbial communities of goat, MIP decreased rumen pH. PCoA analysis showed that the rumen bacterial community on day 28 was significantly separated. In conclusion, MIP increased production performance, ameliorating rumen fermentation and shifting microflora. Our findings provide the evidence for the influence of probiotics on goat production performance as well as health condition.

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Section: Introductionmentioning

confidence: 99%

Effects of microbial preparation on production performance and rumen microbial communities of goat

YUAN

LIANG

et al. 2023

Food Sci. Technol

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“…There are a great deal of references proving that this yeast can remove heavy metal ions and recover valuable metals. Zrt and Fet family genes are two main classes involved in producing eukaryotic zinc transporters to regulate the intracellular zinc levels in S. cerevisiae (Kareena et al, 2021) (Almeida et al, 2020) (Yildiran et al, 2019) (Locatelli et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Application of Saccharomyces cerevisiae isolated from industrial effluent for zinc biosorption and zinc-enriched SCP production for human and animal

et al. 2022

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We aimed to optimize the culture condition for industrial effluent isolated Saccharomyces cerevisiae strains to reach the highest zinc biosorption, biomass, and protein production for human and animals. S. cerevisiae strains carrying ZRT and FET genes were isolated from effluent samples and identified using standard methods. Subsequently, the growth rate of yeasts in the presence of Zn2+, as well as the level of Zn2+ uptake by the yeast cells, were examined at 24-hour intervals. RT-PCR technique was applied to quantify the expression level of the target genes in yeast cells. The effect of the initial pH of culture medium was studied on the yeast growth rate, zinc absorption, and target genes expression. After setting the optimum pH, Kjeldahl method was applied for assessment of the total protein content of yeast cells. In the optimum conditions, S. cerevisiae showed the maximum growth rate, zinc uptake, and expression level of Zrt1 and Fet4. In addition, protein content of S. cerevisiae biomass in this optimum condition was above 50% (w/w). We demonstrated that S. cerevisiae species isolated from industrial effluents could be considered as highly promising candidates for producing Zn-enriched single cell protein. However, further research is believed to be required.

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Probiotic Growth Pattern and Physicochemical Evaluation of Water Kefir Fermentation

Sin,

Tan,

Asras

et al. 2024

MAB

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Probiotics are live-friendly microorganisms that can confer a health benefit on the host if it is consumed in sufficient amounts. Water kefir is a probiotic-rich fermented beverage that contains multi-species of live cultures. Brown sugar and palm sugar were used for water kefir fermentation due to their high sucrose and mineral contents. The objective of this study was to determine the probiotic growth pattern of water kefir and to evaluate the physicochemical parameters, including the pH changes, lactic acid content, reducing sugar content, and total soluble solids. The fermented water kefir was collected at every 6-hour interval, until the end of 72 hours of fermentation. The growth curve was determined by enumerated probiotics on De Man, Rogosa, and Sharpe (MRS) agar, Yeast Extract-Peptone-Dextrose (YPD) agar, and Gluconobacter (GM) agar plates, respectively. MRS, YPD, and GM agar plates were used to enumerate lactic acid bacteria, yeast, and acetic acid bacteria, respectively. The result showed increased probiotic growth as fermentation time increased with different phases observed from the growth curve. The stationary phase of probiotics was recorded at 30-42 h and was recommended as the optimal harvesting point. Besides, longer fermentation time produced lower pH values and lower total soluble solids while higher lactic acid and higher reducing sugars. At the end of fermentation, the concentration of lactic acid and reducing sugars were 2.16 ± 0.09 g/L and 13.66 ± 0.14 mg/mL, respectively. In conclusion, probiotics from water kefir fermentation are suggested to be best harvested between 30-42 hours and can be used for self-consume or downstream processing.

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In vitro evaluation of probiotic bacteria and yeast growth, pH changes and metabolites produced in a pure culture system using protein base products with various added carbon sources

Cited by 3 publications

References 46 publications

Effects of microbial preparation on production performance and rumen microbial communities of goat

Effects of microbial preparation on production performance and rumen microbial communities of goat

Application of Saccharomyces cerevisiae isolated from industrial effluent for zinc biosorption and zinc-enriched SCP production for human and animal

Probiotic Growth Pattern and Physicochemical Evaluation of Water Kefir Fermentation

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