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Probiotic Propionibacterium freudenreichii strainтезисы доклада
- Авторы: Ryzhkova E.P., Danilova I.V.
- Сборник: V International Conference on Environmental, Industrial and Applied Microbiology - BioMicroWorld 2013
- Тезисы
- Год издания: 2013
- Место издания: Madrid (Spain)
- Аннотация: Probiotic Propionibacterium freudenreichii strain in antibacterial bread protection E.P. Ryzhkova1 and I.V. Danilova Department of Microbiology, Moscow (Lomonosov) State University, Leninskie Gory, 1(12), 119991 Moscow, Russia We have established that the culture of P. freudenreichii RVS-4-irf (B-9654, All-Russian Collection of Industry Microorganisms, International Genbank AC number EU418709, PAB) with significant probiotic features, including antibacterial factors [1], is able to prevent the development of “potato disease” (growth of different bacilli) in white bread. At the same time multistage accumulation of sourdough with constant content of P. freudenreichii cells for large-scale sourdough production by two-fold dilution with fresh wheat medium appeared to be unsuccessful. Thus, wheat flour medium by its own was not appropriate for growth and activity of PAB, i. e. PAB alone was not able to grow in water extract of wheat flour medium (EWFM). But preliminary cultivation of the thermophilic lactic acid bacterium Lactobacillus delbrueckii (B-3887, Ld) in EWFM, provided PAB growth in it, and multiple duplication of PAB containing sourdough when equal amount of fresh EWFM fermented by L. delbrueckii (EWFM/Ld) was added. The nature of stimulants remains unknown, but we can suppose that they derived from some components of wheat flour proteins modified by L. delbrueckii [2]. Close effect of the thermophilic lactic acid bacterium (L. helveticus) had been described earlier by Pivetau and co-workers (3) for PAB growth in milk due formation of active peptides from casein. In our experiments the biomass of P. freudenreichii was stably doubled (from 0.7-0.8 up to 1.7-1.8 g DW per l) within every stage of two-fold dilution with EWFM/Ld and 24 h incubation in it. Propionate concentration enhanced approximately from 86.0±4.3 to 175±5.4 mM during every stage. Noticeable amounts of contaminant microorganisms were not detected during at least five stages of dilution in this case. Keywords: Propionibacterium freudenreichii, white bread protection, bacilli,”potato disease”, Lactobacillus delbrueckii, multistage accumulation of sourdough References [1] Ryzhkova EP, Danilova IV, Lee Xao Essential probiotic features of some new Propionibacteium freudenreichii strains. 3rd International Symposium on Propionibacteria and Bifidobacteria: Dairy and Probiotic Applications/ June 1- 4, 2010. Oviedo, Spain. Auditorium Principe Felipe. Poster 19. [2] Danilova I.V., Mao Yu-B., Lee Hao, Tourova T.P. Ryzhkova E.P., Netrusov A.I. Propionibacterium strains as antibacterial agents at neutral pH and their production on food-grade media fermented by some lactobacilli // Journal of Food Safety. 2011. doi:10.1111/j.1745-4565.2011.00343.x // Journal of Food Safety. 2012. V. 32. P. 48-49. [3] Piveteau P.G., O,Callaghan J., Lyons B., Condon S., Cogan T.M. Characterisation of the stimulants produceced by Lactobacillus helveticus in milk for Propionibacterium freudenreichii // Lait (Dairy Science and Techology) 2002. V. 82. N. 1. P. 69–80. (DOI:10.1051/Lait:2001006), INRA, EDP Sciences .
- Добавил в систему: Рыжкова Евгения Петровна