MIKROBIOLOGICZNA ANALIZA PREPARATÓW PROBIOTYCZNYCH

Q4 Engineering

Zywnosc-Nauka, Technologia, Jakosc Pub Date : 2022-01-01 DOI:10.15193/zntj/2022/132/421

Elżbieta BOGUSŁAWSKA-WĄS, Nikola Piechowiak, Alicja Dłubała, Katarzyna Modrzejewska

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引用次数: 0

Abstract

Background. The aim of this study was to evaluate selected probiotic preparations for determining the abundance and species affiliation of the strains contained in them. To meet the assumed objectives of this study, ten different preparations sold retail were used. The evaluation included a quantitative and qualitative analysis. The quantitative analysis was carried out using culture methods, which also allowed for the initial determination of the microbiota diversity of the preparations tested and the isolation of strains for further study. Results and conclusion. A total of nine bacterial strains and two yeast strains were isolated. The qualitative analysis included biochemical tests using API® 50 CHL and API® ID 32 C tests, as well as a genetic analysis. Genetic identification was performed using the PCR technique with agarose gel electrophoretic separation of products. A pair of primers was used to identify yeast strains: ITS1 (5'-TCC GTA GGT GAA CCT GCG G-3') and ITS4 (5'-TCC TCC GCT TAT TGA TAT GC-3'), which allowed to confirm their species affiliation to Saccharomyces cerevisiae. Genetic identification of bacteria of the genus Lactobacillus was carried out using primers 27F (5'-AGAGTTTGATCCTGGCTCAG-3') and 1492R (5'-GGTTACCTTGTTACGACTT-3'). Only three of ten preparations met all declarations specified on the packaging, relating to the number of strains, their species affiliation and the number of CFUs in a single dose of the product. For one preparation, one bacterial strain not mentioned in the declaration was isolated, and one diet supplement showed <104 cfu / dose of live microorganisms. For three preparations, one of the declared bacterial strains was not isolated.

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益生菌制剂的微生物学分析

背景。本研究的目的是评价选定的益生菌制剂，以确定其所含菌株的丰度和种类归属。为了达到本研究的假设目标，使用了十种不同的零售制剂。评价包括定量和定性分析。采用培养法进行定量分析，初步确定了所测制剂的微生物群多样性，并分离出菌株进行进一步研究。结果与结论。共分离到9株细菌和2株酵母菌。定性分析包括使用API®50 CHL和API®ID 32c测试的生化测试，以及遗传分析。采用琼脂糖凝胶电泳分离的PCR技术进行遗传鉴定。利用一对引物对酵母菌ITS1(5′-TCC GTA GGT GAA CCT GCG G-3′)和ITS4(5′-TCC TCC GCT TAT TGA TAT GC-3′)进行了鉴定，确定了它们属于酿酒酵母。采用引物27F(5′- agagtttgatcctggctag -3′)和1492R(5′- ggttaccttgttacgtt -3′)对乳酸菌属细菌进行遗传鉴定。10种制剂中只有3种符合包装上规定的所有声明，涉及菌株数量、物种归属和单剂量产品中cfu的数量。在一种制剂中，分离出一种未在声明中提到的菌株，一种膳食补充剂的活微生物含量<104 cfu /剂量。在三种制剂中，有一种申报的菌株未被分离。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Zywnosc-Nauka, Technologia, Jakosc FOOD SCIENCE & TECHNOLOGY-

CiteScore

0.60

自引率

0.00%

发文量

审稿时长

6-12 weeks

期刊介绍： The “Zywność. Nauka. Technologia. Jakosc (Food. Science. Technology. Quality)” journal (referred to as ZNTJ) publishes research and review articles from the domain of food science. Research articles cover 85% of the scientific text of the journal. The basic language for articles is Polish but articles in English can also be submitted. Articles submitted to the Editor are accepted for publication based on the positive peer reviews pursuant to the peer reviewing procedure. The Editor reserves the right to abbreviate text, refine titles and/or the text of the articles accepted for publication. The Editor does not return unsolicited articles and materials.