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Lactobacillus pentosus KCA1
Published in Nwadiuto (Diuto) Esiobu, James Chukwuma Ogbonna, Charles Oluwaseun Adetunji, Olawole O. Obembe, Ifeoma Maureen Ezeonu, Abdulrazak B. Ibrahim, Benjamin Ewa Ubi, Microbiomes and Emerging Applications, 2022
The concept of probiotics had gained an increasing momentum in the past four decades in the Western hemisphere, yet the idea is not on the radar screen of most African countries, especially Nigeria that is in great need of probiotic benefits. From the previous study (Anukam et al. 2005), Lactobacillus species that grew in MRS culture medium were identified with Lactobacillus primers using PCR and sequencing of the 16S rRNA with 37830xl ABI sequencer. Two Lactobacillus species (Lactobacillus plantarum and Lactobacillus fermentum) were tested for probiotic properties as shown in Table 7.2 (Anukam and Koyama 2007; Anukam and Reid 2007a).
Sublimation conditions as critical factors during freeze-dried probiotic powder production
Published in Drying Technology, 2020
Stephania Aragón-Rojas, Ruth Yolanda Ruiz-Pardo, Alan Javier Hernández-Álvarez, María Ximena Quintanilla-Carvajal
Lactobacillus fermentum K73 (GenBank KP784433) was isolated from suero costeño (typical fermented food from the Colombian Atlantic coast) and characterized as probiotic potential.[6,28]L. fermentum K73 was cultivated twice in MRS broth at 37 °C for 24 h before each experiment. Biomass production was carried out in a 1 L bioreactor (Bioflo 110, New Brunswick Scientific Co. Inc., NJ, USA), with a work volume of 800 mL at 37 °C and 100 rpm for 10 h. The composition of the culture medium (CM) was 80 g/L of sweet whey and 2.2 g/L of yeast extract and the final pH was adjusted to 5.5. The culture medium was sterilized in an autoclave at 121 °C for 15 min. The microorganism was inoculated at 10% (v/v). The cell count after fermentation was performed as described in the section Microbiological analysis.
Immune nutrition and exercise: Narrative review and practical recommendations
Published in European Journal of Sport Science, 2019
Neil C. Williams, Sophie C. Killer, Ida Siobhan Svendsen, Arwel Wyn Jones
A randomised crossover trial showed benefit from a daily dose of 1.3 × 1010 colony-forming units (CFU) Lactobacillus fermentum for 28 days in distance runners during a winter training period (Cox, Pyne, Saunders, & Fricker, 2010). The number of days and severity of self-reported URS were less (∼50%) in those receiving the probiotic compared to placebo. This was coupled with a two-fold greater change in whole-blood culture interferon-γ with the probiotic; however, there were no changes in salivary IgA, or IL-4 and IL-12 (Cox et al., 2010). Further evidence in support of probiotic feeding showed that 16 weeks of Lactobacillus casei Shirota (1.3 × 1011 cells per day) reduced the proportion of active individuals reporting URS by 36%, reduced the number of URS episodes (1.2 vs. 2.1) and increased salivary IgA over the course of the study (Gleeson, Bishop, Oliveira, & Tauler, 2011). However, there was no difference in the duration of symptoms (Gleeson et al., 2011). In contrast, a follow-up study using a probiotic bacteria strain of Lactobacillus salivarius, 2 × 1010 CFU for 16 weeks failed to reduce the frequency of URS in an athletic cohort or modify markers of immune function (Gleeson et al., 2012), highlighting issues with strain specificity. Further issues arise with potential sex differences in responsiveness to probiotic treatment as 11 weeks of Lactobacillus fermentum (1.0 × 109 cells per day) was able to reduce illness load (severity × duration) of URS by 31% in males but not females (West et al., 2011).
Optimization of asymmetric reduction conditions of 1-(benzo [d] [1,3] dioxol-5-yl) ethanone by Lactobacillus fermentum P1 using D-optimal experimental design-based model
Published in Preparative Biochemistry & Biotechnology, 2022
Akın Özdemir, Enes Dertli, Engin Şahin
In the last 20 years, the mathematical optimization method has found wide application in organic synthesis. This research study presented the asymmetric reduction of 1-(benzo [d] [1,3] dioxol-5-yl) ethanone using freeze-dried whole-cell of Lactobacillus fermentum P1. Particularly, the D-optimal experimental design-based optimization technique was developed to find maximum ee (%) and cr (%) values while dealing with the four design factors: (1) pH, (2) temperature, (3) incubation period, and (4) agitation speed. The D-optimal experimental design points were constructed to estimate model parameters well. Besides, the findings showed that the RQMs were good to estimate design parameters when maximizing the values of the ee (%) and cr (%) response variable. The optimum conditions of design factors were found as pH = 6.20, the temperature = 26.44 °C, the incubation period = 30.39 h, and the agitation speed = 193.381 rpm by using the D-optimal experimental design-based proposed optimization model for Lactobacillus fermentum P1. The values of the ee and cr response variables from the experimental run were >99% and 99%, respectively. These findings are important to show the effectiveness of the proposed methodology for the asymmetric reduction of 1-(benzo [d] [1,3] dioxol-5-yl) ethanone using freeze-dried whole-cell of Lactobacillus fermentum P1. As a result, the D-optimal experimental design based-optimization technique showed a significant selection for easy, flexible, and reliable optimization of freeze-dried whole-cell of Lactobacillus fermentum P1. For future research perspectives, the proposed mathematical optimization technique is more advantageous and applicable than traditional techniques for asymmetric reduction reactions.