Search

To investigate the effects of nitrogen source nutrients on the growth and metabolism of Lactobacillus rhamnosus GG (LGG), this study used soybean protein isolates (dSPI) and soybean peptides (dPEP) from simulated gastrointestinal digestion as raw materials. The number of viable cells and the production of lactic acid and acetic acid in LGG were measured through mono-culture. LGG was co-cultured with Listeria monocytogenes to determine its utilization of soybean protein isolates and soybean peptides in the presence of pathogens. The results of mono-culture showed that both dPEP and dSPI could increase the viable number of LGG (P<0.05), and the effect of dPEP was earlier four hours than that of dSPI, and they could significantly increase the production of SCFAs (P<0.05). In the co-culture system, dSPI weakened the competitiveness of Listeria monocytogenes (List m) and improved the competitiveness of LGG. After 4 h and 8 h of culture, the number of living cells of LGG was higher than that of mono-culture (P<0.05). The results of this study identify nitrogen sources as potentially beneficial nutrients, and provide a theoretical basis for the development of soybean protein and soybean peptide functional foods. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Science & Biotechnology is the property of Journal of Food Science & Biotechnology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chinese Journal of Bioprocess Engineering is the property of Chinese Journal of Bioprocess Engineering Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Intestinal microbiota is the most complex and important microecosystem in the human body, and gut microbiota dysbiosis is closely associated with the development and progression of acute pancreatitis. Targeted regulation of intestinal microecology in assisting the treatment of acute pancreatitis has attracted more attention in recent years. This article describes the changes in intestinal microbiota and related mechanisms in patients with acute pancreatitis, summarizes the current research status of the use of probiotics, points out the research direction of probiotics as the adjuvant treatment regime, and proposes a new method for predicting the dominant flora in patients with acute pancreatitis, in order to bring new ideas for the treatment of acute pancreatitis. [ABSTRACT FROM AUTHOR]

This study aimed to explore the effects of compound traditional Chinese medicine fermented by Lactobacillus rhamnosus on the growth, disease resistance and intestinal antioxidant capacity in snake‐ head, Channa argus. A total of 360 fish were randomly divided into four groups with three replicates per group and 30 fish per replicate. Fish were fed with basal diets supplemented with additive free, Chinese medicine, Lactobacillus rhamnosus and fermented traditional Chinese medicine for eight weeks. Growth performance, disease resistance and antioxidant capacity were measured after feeding. The resultsindi‐ cated that basal diets supplemented with Chinese medicine, Lactobacillus rhamnosus and fermented tradi‐ tional could enhance FBW, WG, SGR and FER significantly (P<0.05). The activities of SOD, CAT and GSH-Px in fermented traditional Chinese medicine group were significantly higher than those in control group (P<0.05). However, the con‐ tent of MDA in the intestines of Channa argus in the Chinese medicine fermentation group was sig‐ nificantly lower than that in the control group (P<0.05). Compared with the control group, the relative expressions of SOD, GST, Claudin-3 and ZO-1 mRNA in the intestinal tissues of each experimental group were significantly increased (P<0.05). After 14 days of observation after Aeromonas hydrophila challenge, the mortality rate of the Chinese herbal fer‐ mentation group was reduced by 75% compared with the control group. Under the experimental condi‐ tions, fermented traditional Chinese medicine can not only promote the growth of Channa argus and im‐ prove the intestinal antioxidant capacity, but also relieve the infection of Aeromonas hydrophila to Channa argus, improve the survival rate and have a certain protective effect. [ABSTRACT FROM AUTHOR]

Objective: Phytochemistry, microbiology, flavor and functional properties of fermented papaya juice were examined in relation to Lactobacillus plantarum (Lp), Lactobacillus rhamnosus (Lr), Lactobacillus acidophilus (La) and their mixed strains (Lp+Lr、Lp+La、Lr+La), in order to develop a probiotic papaya beverage with improved functionality and health-promoting properties. Methods: In thisstudy, changes in pH, total soluble solids, titratable acid, viable cells, glucose, fructose, sucrose, organic acids and volatile compounds were determined. The contents of total phenolics and total flavonoids, as well as the inhibitory activity against α-glucosidase and tyrosinase enzymes during the fermentation process, were also investigated. Results: The single-and mixed strain cultures showed similar changes during the 72 h fermentation period, exhibiting significantly decreased pH and increased acidity. The contents of lactic acid and succinic acid greatly increased, whereas that of citric acid and malic acid decreased significantly. After fermentation, the content of total phenolics and flavonoids increased in papaya juice. Pearson's correlation analysis revealed that the metabolism of phenolics likely contributed to enhancing the inhibitory activity against α-glucosidase and tyrosinase enzymes. Among all fermentation groups, the papaya juice fermented by Lp exhibited the highest contents of lactic acid, total phenolics, and flavonoids, showing the strongest inhibitory effect against α-glucosidase and tyrosinase enzyme. Additionally, six types of aromatic compounds were primarily detected in unfermented papaya juice, with butyric acid content being the highest (89.742%), followed by linalool. After fermentation, a total of 25 aromatic compounds were identified in the six fermented juice samples, and the content of butyric acid declined significantly, which reduced the unpleasant odor of papaya. In all fermentation groups, the Lp single-strain culture generated the most volatile components (18 types), while the Lp+Lr mixed culture achieved the lowest (5 types). Although the Lp+Lr mixed-strain culture had the highest number of viable bacteria [7.61 lg (CFU/mL)], the Lp single-strain culture may be preferable overall. Conclusion: The Lp single culture could improve the sensory characteristics of papaya juice and enhance its beneficial properties.

In this study, L-lactate dehydrogenase (Lr-L-LDH) from Lactobacillus rhamnosus was investigated. The well-known Lr-L-LDH1 was taken as the control, differences between Lr-L-LDH1 and Lr-L-LDH2 annotated from the genome of L. rhamnosus were analyzed. The primary structure, basic properties, hydrophobicity, secondary structure of Lr-L-LDH1 and Lr-L-LDH2 were predicted and analyzed using online websites and professional software. Homology modeling of the tertiary structure, molecular docking of enzymes and substrates, phylogenetic analysis, in vitro cloning, expression, and enzyme activity assays were further studied. The results showed that, in comparison to Lr-L-LDH1, although Lr-L-LHD2 had similar molecular characteristics, secondary and tertiary structures, Lr-L-LHD2 exhibited differences: A shorter sequences, low amino acid identities (48.08%), and a different phylogenetic status. Lr-L-LHD2 also contained a catalytically active site, a highly conserved NAD+ binding site sequence (GXGXXG), a three-dimensional active pocket domain, was an NAD+ dependent tetrameric L-lactate dehydrogenase, and be activated by fructose 1,6-diphosphate in the cytoplasm for catalyzing the reduction of pyruvate to L-lactic acid. In vitro enzyme activity was significantly lower than Lr-L-LDH1 (P

In order to increase the yield of L-lactic acid and reduce the production cost of L-lactic acid, a strain of Lactobacillus rhamnosus AK-0779 with alcohol tolerance and high yield of L-lactic acid was screened and domesticated. Corn distiller's grains were used as the nitrogen source for the fermentation medium of strain AK-0779 instead of part of yeast powder. On the basis of single factor experiments, three factors and three levels response surface optimization experiments were carried out on the addition of glucose, yeast powder and corn distiller's grains. The results showed that the optimal fermentation medium was glucose 9.80%, corn distiller's grains 0.98%, yeast powder 1.72%, L-lactic acid yield 78.91 g/L and sugar acid conversion rate 80.52%. There was no significant difference in the yield of L-lactic acid compared with yeast powder, which was 82.36 g/L, indicating that corn distiller's grains could effectively replace part of yeast powder as the nitrogen source of fermentation medium and reduce the production cost of L-lactic acid.

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The experiment was to investigate the effect of Lactobacillus rhamnosus supplementation on production performance, egg quality, serum antioxidant and immune indexes of Roman pink laying hens during peak production. A total of 1 200 Roman pink laying hens aged 280 d were randomly divided into five groups, with six replicates in each group and 40 hens in each replicate. Experimental group R1, group R2, group R3 and group R4 were supplemented with 100, 200, 300 and 500 mg/kg Lactobacillus rhamnosus preparation in basal diet, respectively. The pre-experiment period was 7 d, and the experiment period was 35 d. The results showed that the laying rate and eggshell thickness of laying hens in R1 group, R2 group and R3 group were significantly higher than those in control group (P<0.05), and the average egg weight of laying hens in experimental groups was significantly higher than that in control group (P<0.05). The content of IgA and IgM in serum of laying hens in R1 group, R2 group and R3 group were significantly higher than those in control group (P<0.05), and the content of IgG in serum of laying hens in R1 group was significantly higher than that in control group (P<0.05). The serum GSH-Px activity of laying hens in R3 group was significantly higher than that in control group (P<0.05). The experiment indicates that adding 100~300 mg/kg Lactobacillus rhamnosus to diet of Roman pink laying hens can significantly increase laying rate and average egg weight, improve egg quality, enhance antioxidant and immune capacity of Roman pink laying hens. [ABSTRACT FROM AUTHOR]

In order to explore the effect of the combined fermentation of different strains on the antioxidant function of apple enzyme, the process of preparing apple enzyme by combination fermentation of Saccharomyces cerevisiae and lactic acid bacteria (Lactobacillus rhamnosus or Lactobacillus plantarum) and the antioxidant function of enzyme were studied. Taking Shaanxi Luochuan Fuji apple as the main raw material, the preparation process of apple enzyme was optimized by single factor and response surface experiments with superoxide dismutase (SOD) activity and total acid content as evaluation indexes and the antioxidant function of enzyme was preliminarily tested. The key parameters of the optimal preparation process of apple enzyme were as follows: after addition of 5, 5% w/v sucrose to apple juice and adjusting the pH of apple juice to 4. 5, the fermentation was carried out by inoculating 1% v/v of Saccharomyces cerevisiae at 29 ℃, and the SOD activity of apple juice reached the peak value of 149. 322. 58 U/mL after 20 h of fermentation. Then the pH of the fermentation broth was adjusted to 6. 2, and 1% v/v of Lactobacillus rhamnosus was inoculated to continue fermentation at 37 °C for 23 h. The prepared apple enzyme SOD activity was 158. 54 1.32 U/mL, the concentration of Saccharomyces cerevisiae was 7. 660. 20 lg CFU/mL. the concentration of Lactobacillus rhamnosus was 6. 470. 14 1g CFU/mL, and the total acid content was 3.980. 34 g/L. Compared with the control group (unfermented apple juice). the hydroxyl radical scavenging rate, iron ion reducing power and total phenol content of apple enzyme increased by 90. 70%.77.78% and 93. 23%, respectively, showing good antioxidant activity. The above results showed that segmentation fermentation of Saccharomyces cerevisiae and Lactobacillus rhamnosus could improve the antioxidant function of apple. [ABSTRACT FROM AUTHOR]

China is seeing an increasing prevalence of inflammatory bowel disease (IBD) . During the process of exploring treatments for IBD, gut microbiota has been found to be crucial to the development of IBD along with the discovery of microbial-host interactions, suggesting that modulating gut microbiota may be a new strategy for the treatment of IBD. Recent studies have shown that Lactobacillus rhamnosus GG (LGG) , one most widely used probiotic strain, can achieve IBD alleviation by regulating intestinal microbial composition, maintaining intestinal epithelial barrier integrity, modulating intestinal immune response, inhibiting oxidative stress, and improving anxiety-depression status. Therefore, this paper presents a review of the mechanism of action of LGG in improving IBD, providing theoretical support for its clinical application.

In this study, five strains of Lactobacillus rhamnosus (L. rhamnosus) and two strains of Lactobacillus paracasei (L. paracasei) isolated from infants were used as experimental bacteria and Lactobacillus rhamnosus GG as control strain. The gastrointestinal tolerance of these strains were evaluated through acid resistance test, bile salt resistance test, hydrophobicity test, automatic aggregation ability test and cell adhesion test. L. rhamnosus SW-02, the best effective strain in tolerance evaluation, was co-cultured with intestinal organoids. The morphology and growth status of organoids were observed by inverted phase contrast microscope, and the budding rate was calculated. The proliferation status of organoids was evaluated by EdU staining. The mRNA levels of the proliferation marker Ki67, intestinal stem cell marker Lgr5 and tight junction protein Zo-1 were measured by real-time PCR. The level of MUC2 was detected by enzyme-linked immunosorbent assay. The results showed that compared with other strains, L. rhamnosus SW-02 had strong acid resistance. SW-02, SW-03 and SW-X had strong bile salt resistance. LGG, SW-01, SW-02, SW-04 and TX-02 had high hydrophobicity to xylene. For automatic aggregation capability, SW-01 was the strongest, followed by SW-02. The adhesion test of HT-29 cells showed that SW-01, SW-02 and SW-03 had high adhesion ability. When SW-02 was co-cultured with intestinal organoids, SW-02 significantly (P

In order to explore the effect of the compound probiotic powder of Lactobacillus rhamnosus and Bifidobacterium lactis on the immunity of mice and its food safety. In this study, low, medium and high doses (1.00, 0.67, 0.34g/kg BW) of compound probiotic powder were orally administered to mice to observe the organ/weight ratio, cellular immune function, humoral immune function, monocyte-macrophage function, NK cell activity and other indicators, comprehensively evaluate the effect of compound probiotic powder on the immune function of mice for 30 d. In addition, rat acute toxicity test, genetic toxicity test (mouse bone marrow cell micronucleus test, mouse sperm deformity test, Ames test) and 30-day feeding test for rats were used for food safety research. The results showed that, compared with the negative control group, the high-dose group mice had significantly increased delayed-type hypersensitivity (DTH), antibody cell production (PFC), serum hemolysin levels, and the phagocytosis index of carbon clearance in mice (P0.05). The growth and development of rats were good, and there was no significant difference in each index compared with the solvent control group (P>0.05). Therefore, the compound probiotic powder of Lactobacillus rhamnosus and Bifidobacterium lactis could enhance immunity without acute toxicity, genetic toxicity and subacute toxicity, and had high edible safety.

In order to develop a cheap and efficient culture system of Lactobacillus rhamnosus, walnut pulp was used to replace the nitrogen source in MRS medium. Taking cell growth as the indicator, the cultivation system was optimized in aspects of walnut pulp particle size, solid-liquid ratio, dosage, lipid removing treatment, and the shaking speed during the cultivation of Lactobacillus rhamnosus. The antibacterial activity and antioxidant activity of cell-free culture supernatant were also tested in all conditions. The obtained cells were also subjected to selenium enrichment treatment and then fed to mice for 3 d before they were exposed to simulated low-pressure hypoxia condition (altitude 5000 m) for 6 h to evaluate their anti-hypoxia potential. As results, complete replacement of the nitrogen source (beef extract and peptone) of MRS medium with the lipid-free walnut pulp filtered by 120 mesh screen at the solid-liquid ratio of 1:10 (g/mL) could reduce the cost of MRS medium by 70% and increase the cell yield by 2.5 times (from 2.6×109 to 7.6×109 CFU/mL), but did not affect the antibacterial activity and antioxidant activity of the fermentation broth (P>0.05). Continuous oral administration of selenium enriched bacteria for 3 days could significantly increase the hemoglobin content of mice when they were exposed to low-pressure hypoxia for 6 h (P

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Lactobacillus rhamnosus (L. rhamnosus) is a symbiotic bacteria in the intestines of humans and animals and has applications in many fields, including food, medicine and animal farming. In this paper, the whole genome of L. rhamnosus Probio-M9 was used as the object to analyze the genome differences of different Lactobacillus rhamnosus combined with the 214 L. rhamnosus genome sequences published by NCBI. The results showed that a total of 16 915 pan-genes and 247 core genes were identified in 215 strains of L. rhamnosus; the subsequent phylogenetic trees were constructed using 247 core genes found that there was no obvious clustering trendx between the source and the place of separation. L. rhamnosus Probio-M9 was located in Branch II, which had the largest branch. The genetic relationship a-mong strains of this branch was close, the difference was small, and the distinction was difficult. The RAST annotation and CAZy annotation analysis of 98 strains of L. rhamnosus in Branch II found that L. rhamnosus had a high degree of similarity in terms of function, but some of the strains were different from L. rhamnosus Probio-M9. Compared with other L. rhamnosus, L. Rhamnosus Probio-M9 had stronger ability to regulate its own metabolism, transcription, transportation and other aspects and contains genes related to probiotics, such as glutathione (gshAB), exopolysaccharides (RMLA-RMLD, epsH) and genes related to enhancing host metabolic capacity (tagE). The genomic differences of L. rhamnosus Probio M9 were revealed by comparative genomics, which laid the foundation for the development and application of L. rhamnosus Probio-M9. [ABSTRACT FROM AUTHOR]

Three probiotics, Lactobacillus plantarum, Lactobacillus rhamnosus and Saccharomyces cerevisiae, were selected in this paper to prepare three probiotics steamed buns (SC, SLP, SLR). Taking ordinary steamed bread (SAQ) as the contrast, the specific volume, texture characteristics, sensory evaluation and the types and contents of flavor substances of steamed bread were analyzed and compared. The results showed that compared with common steamed bread, the specific volume of probiotic steamed bread was significantly increased (P<0.05), and the maximum specific volume of SLP was 2.33 mL/g. The hardness, chewiness and stickiness of probiotic steamed bread were significantly lower than that of ordinary steamed bread, while the elasticity and resilience of probiotic steamed bread were significantly higher than that of ordinary steamed bread, and SLR showed the best texture. Because of the appearance, taste and excellent taste of probiotics steamed bread was more popular than ordinary steamed bread; GC-MS analysis showed that a total of 54 flavor substances were detected in the four steamed buns, and SLR was the most abundant flavor substances, containing more special smells. The results showed that the fermentation could improve the quality of steamed bread by increasing the specific volume of steamed bread, improving the texture characteristics of steamed bread and enriching the flavor of steamed bread. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To prepare Eucheuma spinosum sulfated polysaccharides with low viscosity, high solubility and high bioavailability, fermented Eucheuma spinosum sulfate polysaccharides (F-ESP) was prepared by fermenting Lactobacillus rhamnoides, a common probiotic bacteria in fermented food, response surface methodology was used to optimize the preparation process with the yield of crude polysaccharide as the index. Low temperature freeze-thaw Eucheuma spinosum sulfate polysaccharide (L-ESP) was used as control. After purification by DEAE-52 column chromatography, the contents of total sugar, reducing sugar, sulfate and other substances and monosaccharide composition were determined, and the chemical composition of F-ESP was analyzed. The physical properties of F-ESP were characterized by viscosity, solubility, molecular weight and microstructure. The functional group structure of F-ESP was analyzed by infrared spectroscopy. The antiallergic activity of F-ESP was evaluated by Rat Basophilic Leukemia-2H3 (RBL-2H3) degranulation assay. When the ratio of material to liquid was 1:70, the inoculation amount was 5%, and the fermentation time was 24 h, the yield of crude polysaccharide was the highest (41.70%±2.00%). The purified F-ESP-3 monosaccharide structure was mainly composed of galactose, and the total sugar content was 97.77%±1.10%. The sulfate content was 28.40%±1.40%. Compared with L-ESP-3, the reducing sugar content of F-ESP-3 (7.87%±0.09%) was significantly higher, the molecular weight (33.58 kD) was significantly decreased (P

Spray drying is a commonly used method in the food industry since it is cost-effective and highly flexible, but spray drying typically results in lower survival rate of starter cultures than freeze-drying. In this study, the influence of heat pre-treatment (46 ℃, 1 h) and oxidative pre-treatment (0.5 mmol/L H2O2, 1 h) on the spray dried powder of Lactobacillus rhamnosus hsryfm 1301 was investigated. The results showed that heat pre-treatment and oxidative pre-treatment could improve the survival rate. The survival rate of the untreated group was only 29%, while the survival rates of heat pre-treated and oxidative pre-treated cells were 98% and 76%, which increased by 3.38 and 2.62 folds, respectively. At the same time, the acid-resistant of the untreated bacterial powder was 0.8%, while the acid-resistant survival rates of heat pre-treated and oxidative pre-treated bacterial powder were 76% and 72%, which increased by 95.0 and 92.5 times, respectively. Moreover, the heat pre-treated and oxidative pre-treated bacterial powder had good storage ability in the environment of −20 ℃. The survival rate of heat pre-treated bacterial powder remained greater than 80% after stored at −20 ℃ for 4 months, and that of oxidative pre-treated bacterial powder was greater than 40%. It was suggested that the strengthened heat stress and oxidative stress tolerance of L. rhamnosus hsryfm 1301 by heat pre-treatment and oxidative pre-treatment were helpful to survive spray drying.

The experiment was to study the effect of jujube polysaccharides on growth and metabolism of Lactobacillus plantarum and Lactobacillus rhamnosus. The experiment added 0.5%, 1.0% and 2.0% jujube polysaccharides into MRS medium without glucose, and took 2.0% glucose and 2.0% inulin as control, respectively, to determine the viable bacteria count, pH value and organic acid content of the two probiotics after fermentation. The results showed that jujube polysaccharides could promote the proliferation of Lactobacillus plantarum and Lactobacillus rhamnosus, and promote the formation of organic acids. The proliferation effect of Lactobacillus plantarum in 2.0% jujube polysaccharide group was higher than that in 2.0% inulin group after 24 and 48 h fermentation, and the proliferation effect of Lactobacillus rhamnosus in 2.0% jujube polysaccharide group was close to that in 2.0% inulin group after 24 and 48 h fermentation. The 2.0% jujube polysaccharide was comparable to 2.0% inulin in promoting the metabolism of two probiotics to formic acid, acetic acid, propionic acid, butyric acid, lactic acid, citric acid and malic acid. The experiment indicates that the jujube polysaccharides can be used to develop probiotic fermented feed. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The experiment was to investigate the effect of different whey supplemental levels on growth and metabolism of three probiotics. Lactobacillus paracei (LPC-37), Bifidobacteria animalis (BB-12) and Lactobacillus rhamnosus (LGG) were cultured by adding 2% glucose, 2% inulin and 5%, 10% and 15% whey in medium, respectively. The total number of colonies, pH value, antioxidant activity, propionic acid and butyric acid contents of each group were determined. The results showed that the addition of whey in the medium promoted the growth and reproduction of the three probiotics, increased the number of colonies per unit number of probiotics and the ability to produce acid, and the addition of 15% whey increased the antioxidant activity of LPC-37, LGG and BB-12. The addition of whey increased the propionic acid and butyric acid content of LGG and BB-12, and the content was the highest when the addition amount was 15%. The study indicates that adding 15% whey in medium can promote the proliferation and acid production of probiotics. [ABSTRACT FROM AUTHOR]

Copyright of Acta Agriculturae Zhejiangensis is the property of Acta Agriculturae Zhejiangensis Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of South China University of Technology (Natural Science Edition) is the property of South China University of Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of South China University of Technology (Natural Science Edition) is the property of South China University of Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Intestinal flora imbalance plays a certain role in the development and progression of liver cancer, while probiotics have a certain impact on liver cancer, both of which are the focus of clinical research. This article introduces the mechanism of action of intestinal flora imbalance in the pathogenesis of liver cancer and the preventive effect of probiotics against liver cancer. Intestinal flora imbalance can participate in the pathological process of liver cancer by activating Toll - like receptor 4, regulating the level of metabolites, producing endotoxin, and inducing bacterial translocation and intestinal bacterial overgrowth, while probiotics can effectively prevent liver cancer by maintaining enterohepatic circulation, enhancing immune function, promoting the reproduction of intestinal probiotics, and reducing the toxicity of carcinogens, which can be further studied as the focus of subsequent liver cancer prevention in clinical practice. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)