AIMS Probiotic milk-based formulations were spray-dried with various combinations of prebiotic substances in an effort to generate synbiotic powder products. METHODS AND RESULTS To examine the effect of growth phase and inclusion of a prebiotic substance in the feed media on probiotic viability during spray-drying, Lactobacillus rhamnosus GG was spray-dried in lag, early log and stationary phases of growth in reconstituted skim milk (RSM) (20% w/v) or RSM (10% w/v), polydextrose (PD) (10% w/v) mixture at an outlet temperature of 85-90 degrees C. Stationary phase cultures survived best (31-50%) in both feed media and were the most stable during powder storage at 4-37 degrees C over 8 weeks, with 30-140-fold reductions in cell viability at 37 degrees C in RSM and PD/RSM powders, respectively. Stationary phase Lact. rhamnosus GG was subsequently spray-dried in the presence of the prebiotic inulin in the feed media, composed of RSM (10% w/v) and inulin (10% w/v), and survival following spray-drying was of the order 7.1-43%, while viability losses of 20,000-90,000-fold occurred in these powders after 8 weeks' storage at 37 degrees C. Survival of the Lactobacillus culture after spray-drying in powders produced using PD (20% w/v) or inulin (20% w/v) as the feed media was only 0.011-0.45%. To compare different probiotic lactobacilli during spray-drying, stationary phase Lact. rhamnosus E800 and Lact. salivarius UCC 500 were spray-dried using the same parameters as for Lact. rhamnosus GG in either RSM (20% w/v) or RSM (10% w/v) and PD (10% w/v). Lact. rhamnosus E800 experienced approx. 25-41% survival, yielding powders containing approximately 10(9) CFU g(-1), while Lact. salivarius UCC 500 performed poorly, experiencing over 99% loss in viability during spray-drying in both feed media. In addition to the superior survival of Lact. rhamnosus GG after spray-drying, both strains experienced higher viability losses (570-700-fold) during storage at 37 degrees C over 8 weeks compared with Lact. rhamnosus GG. CONCLUSIONS Stationary phase cultures were most suitable for the spray-drying process, while lag phase was most susceptible. The presence of the prebiotics PD and inulin did not enhance viability during spray-drying or powder storage. SIGNIFICANCE AND IMPACT OF THE STUDY High viability (approximately 10(9) CFU g(-1)) powders containing probiotic lactobacilli in combination with prebiotics were developed, which may be useful as functional food ingredients for the manufacture of probiotic foods.

Comparative survival of probiotic lactobacilli spray dried in the presence of prebiotic substances

As we enter the Post-Human age many of our beliefs become redundant—not least the belief in human being.

What is a Human

Principles of cereal science and technology: By R. Carl Hoseney. American Association of Cereal Chemists, Inc., St Paul, Minnesota, USA, 1986. 327 pp. ISBN 0-913250-43-0

Lactic acid bacteria produce several types of pore forming peptides. Class I bacteriocins are lantibiotics that contain (methyl)lanthionine residues that may form intramolecular thioether rings. These peptides generally have a broad spectrum of activity and form unstable pores. Class II bacteriocins are small, heat stable peptides mostly with a narrow spectrum of activity. Most bacteriocins interact with anionic lipids that are abundantly present in the membranes of Gram-positive bacteria. ‘Docking molecules’ may enhance the conductivity and stability of lantibiotic pores, while ‘receptors’ in the target membrane may determine specificity of class II bacteriocins. Insertion into the membrane of many bacteriocins is proton motive force driven. Lantibiotics may form pores according to a ‘wedge-like’ model, while class II bacteriocins may enhance membrane permeability either by the formation of a ‘barrel stave’ pore or by a ‘carpet’ mechanism.

Bacteriocins : mechanism of membrane insertion and pore formation

One of the aims of the ARES project is to “help to design reliable systems with embedded software that satisfy important quality requirements, evolve gracefully and may be built in-time and on-budget.” The development process should be designed to support this. If we simplify enough, each development process for product families looks like this: 
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Development Process

Lactobacillus plantarum JW3BZ and Lactobacillus fermentum JW15BZ, isolated from boza, produce bacteriocins active against a broad range of Gram-positive and Gram-negative bacteria, including pathogens isolated from contaminated food, human vaginal secretions and faeces. Strains JW3BZ and JW15BZ were resistant to low pH (pH 2.0–4.0). Both strains grew well in MRS broth with an initial pH ranging from 5.0 to 10.0. Strain JW3BZ displayed intrinsic resistance to bile salts. Strain JW15BZ, on the other hand, was sensitive to bile salts exceeding concentrations of 0.3% (w/v). Both strains are weakly hydrophobic and resistant to a broad range of antibiotics, anti-inflammatory drugs and painkillers. Only 4% of JW3BZ and JW15BZ cells adhered to Caco-2 cells and they did not compete with L. monocytogenes Scott A for adhesion. Strain JW3BZ contains the MapA adhesion gene. Both strains showed high autoand co-aggregation. Bacteriocin (bac) JW15BZ was partially purified with ammonium sulfate, followed by separation on Sep-Pak C18 and reverse phase HPLC. Two separate peaks with antimicrobial activity were recorded for bacJW15BZ, suggesting that it consists of at least two antimicrobial peptides. BacJW3BZ and bacJW15BZ displayed activity against virus HSV-1 (EC50=200 μg/ml). Strain JW3BZ contains operon plnEFI, encoding two small cationic bacteriocin-like peptides with a double-glycine leader peptide and an immunity protein. Both strains were detected in boza after 7 days of storage at 4 oC and repressed the growth of Lactobacillus sakei DSM 20017, indicating that at least one of the bacteriocins is produced in situ. The sensory attributes of boza prepared with different starter cultures did not vary considerably, although statistical differences were observed for acidity and yeasty aroma, respectively. Strains JW3BZ and JW15BZ may be used as probiotic starter cultures to produce boza. The presence of bacJW3BZ and bacJW15BZ in the product may be of medicinal value.

https://scholar.sun.ac.za/bitstream/handle/10019.1/2174/Von%20Mollendorff,%20J%20W.pdf?sequence=1

Characterization of bacteriocins produced by lactic acid bacteria from fermented beverages and optimization of starter cultures

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Characterization of bacteriocins produced by lactic acid bacteria from fermented beverages and optimization of starter cultures