Potential Cultivation of Lactobacillus pentosus from Human Breastmilk with Rapid Monitoring through the Spectrophotometer Method

Nguyen-Sy, Toan; Yew, Guo Yong; Chew, Kit Wayne; Nguyen, Thi Dong Phuong; Tran, Thi Ngoc Thu; Le, Thi Dieu Huong; Vo, Chau Tuan; Tran, Hoang Kim Pham; Mubashir, Muhammad; Show, Pau Loke

doi:10.3390/pr8080902

Cited by 6 publications

(4 citation statements)

References 27 publications

(40 reference statements)

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“…The incubation was carried out for 72 h on a shaker at room temperature. Optical density (OD) values were analyzed every 24 h using a 600nm wavelength spectrophotometer (Nguyen-Sy et al, 2020). The OD value was used to determine cell density to observe the growth of Lactobacillus sp.…”

Section: Production Of Bioflavor In Substituted Mediummentioning

confidence: 99%

Production and profiling bioflavor compound from fermentation OPEFB hydrolysate and CPO by Lactobacillus sp.

Dimawarnita,

Kusuma,

Perwitasari

et al. 2024

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Bioflavor is a type of natural flavor that is obtained from microbial metabolites during the process of fermentation. Most of the bacteria involved in food fermentation are lactic acid bacteria, including Lactobacillus sp. The optimal medium for Lactobacillus sp. growth is de Man Rogosa and Sharpe (MRS), but it is considered to be less economical. Therefore, alternative carbon and nitrogen sources are needed. This study aimed to determine the bioflavor produced in de Man Rogosa dan Sharpe Broth (MRSB) media that was substituted with Oil Palm Empty Fruit Bunch (OPEFB) hydrolysate and Crude Palm Oil (CPO) at concentrations of 5, 15, and 30%, respectively by using gas chromatography-mass spectrometry. The results showed that substituting MRSB with 15% CPO produced the best results for the growth of Lactobacillus sp. However, each medium produced different bioflavor compounds. In the control media (MRSB), the highest amount of bioflavor compound was 2,3-dihydro-3,5-dihydroxy-6-methyl -4H-Pyran-4-one (rose tea). In the OPEFB hydrolysate-substituted medium, it was benzene-acetaldehyde (sweet, bread, rose), in the CPO-substituted medium, it was furaneol (pineapple and strawberry) and pyrazine (nutty, roasted coffee).

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Section: Production Of Bioflavor In Substituted Mediummentioning

confidence: 99%

Production and profiling bioflavor compound from fermentation OPEFB hydrolysate and CPO by Lactobacillus sp.

Dimawarnita,

Kusuma,

Perwitasari

et al. 2024

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“…In another cuvette, 1 mL of inoculum broth was loaded (Sample). The spectrophotometer's wavelength was set to 600nm, (32) and readings were recorded for the blank and sample cuvettes. The inoculum broth was diluted with TSB (with 5% sucrose) until the culture density reached 0.1.…”

Section: Bacterial Systemmentioning

confidence: 99%

Comparative Measurement of Short-Term Fluoride Release and Inhibition of Caries Around Restoration by Ion Releasing Restorative Materials: An In Vitro Study.

El-Adl,

Ebaya,

Habib

et al. 2024

Preprint

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Objectives: To compare short-term fluoride release of three ion releasing restorative materials and assess their inhibitory effect on secondary caries. Materials and Methods: Self-adhesive hybrid composite (group A), ion releasing flowable composite liner (group B), and alkasite restorative material (group C), were examined. Twenty-two discs were fabricated from each material for fluoride release test, conducted on days 1, 7, and 14. For assessing secondary caries inhibition, sixty-six sound molar teeth were used and standardized class V cavities were prepared. Teeth were divided into three groups according to each material, followed by 2000 cycles of thermocycling. Subsequently, teeth were immersed in a solution containing cariogenic bacteria for 30 days. After that, teeth were sectioned bucco-lingually and analyzed using a polarized light microscope to measure inhibition area, outer lesion depth, and extension. Data was statistically analyzed using different tests. Results: Statistically significant differences in fluoride release existed among materials. Self-adhesive hybrid composite exhibited the highest fluoride release, followed by alkasite restorative material and ion releasing flowable composite liner. Lesion extension and depth were statistically significantly greater next to ion releasing flowable composite liner, while next to alkasite restorative material, they exceeded those next to Self-adhesive hybrid composite. The inhibition areas next to self-adhesive hybrid composite were statistically significantly larger than alkasite restorative material and ion releasing flowable composite liner. There was statistically significant positive correlation between fluoride release and lesion depth and extension at day 1, 7 and 14. Also, there was statistically significant negative correlation between fluoride release and inhibition area at day 1, 7 and 14. Conclusion: All three ion releasing restorative materials displayed fluoride release and potential to inhibit secondary caries formation. Self-adhesive hybrid composite demonstrated the highest fluoride-releasing potential and the greatest ability to inhibit secondary caries. Conversely, ion releasing flowable composite liner exhibited the least fluoride release with minimal secondary caries inhibition. Increasing fluoride release correlated with larger inhibition areas and reduced outer lesion depth and extension.

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“…bulgaricus and Lactobacillus acidophilus were above the recommended minimum number (≥ 10 6 cfu/g) 17 . Lactobacillus bacteria are considered to be organisms with high antimicrobial and probiotic potential 20 . Păucean et al showed that the addition of acacia honey in kefir production at 1%, 2.5%, and 4% (w/v) had no effect on the growth and viability of Lactococcus bacteria.…”

Section: Introductionmentioning

confidence: 99%

Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability

Bielska

Cais‐Sokolińska

Teichert

et al. 2021

Sci Rep

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The aim of the research was to check how the addition of honeydew honey and various compositions of starter cultures affects the water holding capacity, water activity, color, syneresis and consistency of the obtained kefir in the context of its sensory acceptability. In this research, 2.5% and 5% (w/w) honeydew honey was added to the samples of model kefir (K) and commercial kefir (K13). Kefirs differed by the type of used starter cultures and conditions of production. The addition of honeydew honey to kefir resulted in increased water holding capacity and a reduction in water activity. Honeydew honey kefir was characterized by the following flavor: astringent, fruity, pungent and waxy. As the honey content increased, the taste and waxy flavor became sweeter. In the sensory assessment, the attributes of texture and mouthfeel, creaminess, density and firmness, do not change because of the honey amount or storage time of the samples. The use of different starter cultures in kefir production with the addition of honeydew honey impacted texture parameters, resulting in up to a 4.8-fold increased viscosity index.

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Potential Cultivation of Lactobacillus pentosus from Human Breastmilk with Rapid Monitoring through the Spectrophotometer Method

Cited by 6 publications

References 27 publications

Production and profiling bioflavor compound from fermentation OPEFB hydrolysate and CPO by Lactobacillus sp.

Production and profiling bioflavor compound from fermentation OPEFB hydrolysate and CPO by Lactobacillus sp.

Comparative Measurement of Short-Term Fluoride Release and Inhibition of Caries Around Restoration by Ion Releasing Restorative Materials: An In Vitro Study.

Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability

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