A Model for SynbioticActivity Evaluation: Static and Continuous Co-Culture Fermentation of BifidobacteriumAdolescentis ATCC 15703 and Bacillus Cereus ATCC 9634

Svetlana Aleksandrovna Evdokimova; Vera Stanislavovna Nokhaeva; Boris Alekseevich Karetkin; Irina Vasilievna Shakir; Viktor Ivanovich Panfilov

Article Details

A Model for SynbioticActivity Evaluation: Static and Continuous Co-Culture Fermentation of BifidobacteriumAdolescentis ATCC 15703 and Bacillus Cereus ATCC 9634

Authors:

Svetlana Aleksandrovna Evdokimova | Vera Stanislavovna Nokhaeva | Boris Alekseevich Karetkin | Irina Vasilievna Shakir | Viktor Ivanovich Panfilov

Publisher:

KnE Social Sciences

Journal:

KnE Life Sciences Vol.7 Issue 1, pp.393-403

Document Type:

Article

Publication Date:

1/2022

Document Language:

English

Document ID (Org No.):

2001527584

pISSN:

2413-0877

Keywords:

Abstract:

 In this study, the ability of a probioticstrain (BifidobacteriumadolescentisATCC 15703) to inhibit the growth of the common food contaminantBacilluscereusATCC 9634was studied, both individually and as part of a synbiotic with FOS during batch or continuous fermentation (flow fermentation). The conditions of the flow fermentation corresponded to the parameters of the human large intestine: maintaining a pH of 6.8; anaerobiosis; and a medium flow rate of 0.04 h−1. Bifidobacteria and bacilli were co-cultivated on a prebiotic carbohydrate substrate (10 g/L) and the prebiotic was replaced with glucose (10 g/L).The results of the batch and flow fermentation were compared.The synbiotic efficacy of the probioticBif. adolescentisand the prebiotic FOSagainst the common food contaminantBac. cereuswas shown for all conditions. Fermentation of a pure culture of bifidobacteria with varying prebiotic concentrations (2, 5, 10, 15 and 20 g/L) was carried out to study the state of dynamic balance. It was demonstrated that 48 hours is enough to achieve stable dynamic balance.Prebiotics were co-cultivated with varying carbohydrate concentrations of 5, 10, and 15 g/L.The results showed that increasing the prebiotic concentration increased the duration of the lag-phase and reduced the final number of bacilli.

Article Details

A Model for SynbioticActivity Evaluation: Static and Continuous Co-Culture Fermentation of BifidobacteriumAdolescentis ATCC 15703 and Bacillus Cereus ATCC 9634

Authors:

Svetlana Aleksandrovna Evdokimova | Vera Stanislavovna Nokhaeva | Boris Alekseevich Karetkin | Irina Vasilievna Shakir | Viktor Ivanovich Panfilov

Publisher:

KnE Social Sciences

Journal:

KnE Life Sciences Vol.7 Issue 1, pp.393-403

Document Type:

Article

Publication Date:

1/2022

Document Language:

English

Document ID (Org No.):

2001527584

pISSN:

2413-0877

probiotics

prebiotics

synbiotics

gastrointestinal tract modeling

antagonism

co-culture fermentation

Issues

Article Details

A Model for SynbioticActivity Evaluation: Static and Continuous Co-Culture Fermentation of BifidobacteriumAdolescentis ATCC 15703 and Bacillus Cereus ATCC 9634

Authors: Svetlana Aleksandrovna Evdokimova | Vera Stanislavovna Nokhaeva | Boris Alekseevich Karetkin | Irina Vasilievna Shakir | Viktor Ivanovich Panfilov

Publisher: KnE Social Sciences

Journal: KnE Life Sciences Vol.7 Issue 1, pp.393-403

Document Type: Article

Publication Date: 1/2022

Document Language: English

Document ID (Org No.): 2001527584

pISSN: 2413-0877

probiotics

prebiotics

synbiotics

gastrointestinal tract modeling

antagonism

co-culture fermentation

Issues

Authors:

Svetlana Aleksandrovna Evdokimova | Vera Stanislavovna Nokhaeva | Boris Alekseevich Karetkin | Irina Vasilievna Shakir | Viktor Ivanovich Panfilov

Publisher:

KnE Social Sciences

Journal:

KnE Life Sciences Vol.7 Issue 1, pp.393-403

Document Type:

Article

Publication Date:

1/2022

Document Language:

English

Document ID (Org No.):

2001527584

pISSN:

2413-0877