Literature DB >> 11888167

Estimation of vaginal probiotic lactobacilli growth parameters with the application of the Gompertz model.

TomásMaríaSilvina Juárez, LabandaElenaBru de, RuizHolgadoAidaPesce de, María Elena Nader-Macías.   

Abstract

Lactobacilli are widely described as probiotic microorganisms used to restore the ecological balance of different animal or human tracts. For their use as probiotics, bacteria must show certain characteristics or properties related to the ability of adherence to mucosae or epithelia or show inhibition against pathogenic microorganisms. It is of primary interest to obtain the highest biomass and viability of the selected microorganisms. In this report, the growth of seven vaginal lactobacilli strains in four different growth media and at several inoculum percentages was compared, and the values of growth parameters (lag phase time, maximum growth rate, maximum optical density) were obtained by applying the Gompertz model to the experimental data. The application and estimation of this model is discussed, and the evaluation of the growth parameters is analyzed to compare the growth conditions of lactobacilli. Thus, these results in lab experiments provide a basis for testing different culture conditions to determine the best conditions in which to grow the probiotic lactobacilli for technological applications.

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Year:  2002        PMID: 11888167     DOI: 10.1139/w01-135

Source DB:  PubMed          Journal:  Can J Microbiol        ISSN: 0008-4166            Impact factor:   2.419


  3 in total

1.  Lactobacillus acidophilus contributes to a healthy environment for vaginal epithelial cells.

Authors:  Woojin Pi; Jae-Sook Ryu; Jaesook Roh
Journal:  Korean J Parasitol       Date:  2011-09-30       Impact factor: 1.341

2.  Integrated phenotypic-genotypic approach to understand the influence of ultrasound on metabolic response of Lactobacillus sakei.

Authors:  K Shikha Ojha; Catherine M Burgess; Geraldine Duffy; Joseph P Kerry; Brijesh K Tiwari
Journal:  PLoS One       Date:  2018-01-25       Impact factor: 3.240

3.  Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Starters for Fermentation of Vegetables.

Authors:  Gabriel D Sáez; Leandro Flomenbaum; Gabriela Zárate
Journal:  Food Technol Biotechnol       Date:  2018-09       Impact factor: 3.918

  3 in total

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