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Predictive Modelling of Lactobacillus casei KN291 Survival in Fermented Soy Beverage
Zieli&# , Koło&# , Goryl Antoni , Ilona Motyl
J. Microbiol. 2014;52(2):169-178.   Published online February 1, 2014
DOI: https://doi.org/10.1007/s12275-014-3045-0
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AbstractAbstract
The aim of the study was to construct and verify predictive growth and survival models of a potentially probiotic bacteria in fermented soy beverage. The research material included natural soy beverage (Polgrunt, Poland) and the strain of lactic acid bacteria (LAB) – Lactobacillus casei KN291. To construct predictive models for the growth and survival of L. casei KN291 bacteria in the fermented soy beverage we design an experiment which allowed the collection of CFU data. Fermented soy beverage samples were stored at various temperature conditions (5, 10, 15, and 20°C) for 28 days. On the basis of obtained data concerning the survival of L. casei KN291 bacteria in soy beverage at different temperature and time conditions, two non-linear models (r2= 0.68–0.93) and two surface models (r2=0.76–0.79) were constructed; these models described the behaviour of the bacteria in the product to a satisfactory extent. Verification of the surface models was carried out utilizing the validation data - at 7°C during 28 days. It was found that applied models were well fitted and charged with small systematic errors, which is evidenced by accuracy factor - Af, bias factor - Bf and mean squared error - MSE. The constructed microbiological growth and survival models of L. casei KN291 in fermented soy beverage enable the estimation of products shelf life period, which in this case is defined by the requirement for the level of the bacteria to be above 106 CFU/cm3. The constructed models may be useful as a tool for the manufacture of probiotic foods to estimate of their shelf life period.

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  • Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during Lactiplantibacillus plantarum ITM21B Fermentation in Liquid Sourdough
    Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, Stella Lisa Lonigro, Michela Verni, Florence Postollec, Francesca Valerio
    Foods.2022; 11(23): 3942.     CrossRef
  • A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage
    Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, Palmira De Bellis, Stella Lisa Lonigro, Paola Lavermicocca, Florence Postollec, Francesca Valerio
    Frontiers in Microbiology.2022;[Epub]     CrossRef
  • Modeling of Listeria monocytogenes survival and quality attributes of sliced mushroom (Agaricus bisporus) subjected to pulsed UV light
    Gamze Koçer Alaşalvar, Nene Meltem Keklik
    Journal of Food Process Engineering.2021;[Epub]     CrossRef
  • Effect of Probiotic Soy Milk on Serum Levels of Adiponectin, Inflammatory Mediators, Lipid Profile, and Fasting Blood Glucose Among Patients with Type II Diabetes Mellitus
    Sadegh Feizollahzadeh, Reza Ghiasvand, Abbas Rezaei, Hossein Khanahmad, Akram sadeghi, Mitra Hariri
    Probiotics and Antimicrobial Proteins.2017; 9(1): 41.     CrossRef
  • Recent research process of fermented plant extract: A review
    Yanjun Feng, Min Zhang, Arun S. Mujumdar, Zhongxue Gao
    Trends in Food Science & Technology.2017; 65: 40.     CrossRef
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    Olga Lucía Mondragón-Bernal, José Guilherme Lembi Ferreira Alves, Mariá Andrade Teixeira, Maria Fernanda Perina Ferreira, Francisco Maugeri Filho
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  • Modeling the Effect of Inulin, pH and Storage Time on the Viability of Selected Lactobacillus in a Probiotic Fruity Yogurt Drink Using the Monte Carlo Simulation
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    Genes & Nutrition.2015;[Epub]     CrossRef
Research Support, Non-U.S. Gov't
Characterization and Screening of Plant Probiotic Traits of Bacteria Isolated from Rice Seeds Cultivated in Argentina
Dante Ruiza , Betina Agaras , Patrice de Werrab , Luis G. Wall , Claudio Valverde
J. Microbiol. 2011;49(6):902-912.   Published online December 28, 2011
DOI: https://doi.org/10.1007/s12275-011-1073-6
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  • 46 Crossref
AbstractAbstract
Many seeds carry endophytes, which ensure good chances of seedling colonization. In this work, we have studied the seed-borne bacterial flora of rice varieties cultivated in the northeast of Argentina. Surface-sterilized husked seeds of the rice cultivars CT6919, El Paso 144, CAMBA, and IRGA 417 contained an average of 5×106 CFU/g of mesophilic and copiotrophic bacteria. Microbiological, physiological, and molecular characterization of a set of 39 fast-growing isolates from the CT6919 seeds revealed an important diversity of seed-borne mesophiles and potential plant probiotic activities, including diazotrophy and antagonism of fungal pathogens. In fact, the seed-borne bacterial flora protected the rice seedlings against Curvularia sp. infection. The root colonization pattern of 2 Pantoea isolates from the seeds was studied by fluorescence microscopy of the inoculated axenic rice seedlings. Both isolates strongly colonized the site of emergence of the lateral roots and lenticels, which may represent the entry sites for endophytic spreading. These findings suggest that rice plants allow grain colonization by bacterial species that may act as natural biofertilizers and bioprotectives early from seed germination.

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    Montazar Al-Nijir, Christopher J. Chuck, Michael R. Bedford, Daniel A. Henk
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