The testing strain, Salmonella typhimurium SM022, is a mutant strain of the wild-type Salmonella typhimurium ATCC 14028s [39] (link). The concentration of 1×108CFU/mL of Salmonella typhimurium SM022 we choose for subsequent (n = 6) *P < 0.05, **P < 0.01, ***P < 0.001 (one-way ANOVA) [40] and the International Scientific Association for Probiotics and Prebiotics (ISAPP) expert team, Binda et al. [41] (link) put forward in the probiotic application guide that the recommended amount of probiotics is 10 8 ~10 11 CFU/day, while previous studies have reported that Lactobacillus alleviated Salmonella typhimurium infection in mice at a concentration of 10 8 CFU/mL [42, (link)43] (link), and the concentration of 10 8 CFU for L. buchneri GX0328-6 was selected in the present study. Salmonella typhimurium SM022 and L. buchneri GX0328-6 were grown to log phase in LB broth and MRS broth (Beijing Landbridge Technology Co., Ltd.), respectively. Bacterial cells were collected by centrifugation at 4000 rpm for 10 min, rinsed twice with saline (NS), and then adjusted the concentration of both bacterial suspensions to 10 8 CFU/ mL before feeding to mice.
Mrs broth
Manufactured by Beijing Land Bridge Technology
Sourced in China
MRS broth is a microbiological culture medium used for the selective isolation and enumeration of lactic acid bacteria. It provides the necessary nutrients and growth factors required by these bacteria. The broth is formulated according to the specifications outlined by de Man, Rogosa, and Sharpe, after whom it is named.
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Lab products found in correlation
4 protocols using mrs broth
1
Salmonella Infection Model and Probiotic Intervention
2
Probiotic Strains and Pathogenic Bacteria
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The probiotic strains involved in this study were provided by the Lactobacillus Bank of National Engineering Research Center of Dairy Health for Maternal and Child of Beijing Sanyuan Foods Co., Ltd. Escherichia coli (ATCC 25922), Staphylococcus aureus (ATCC 25923), Salmonella enteritidis (ATCC 14028), Bacillus cereus (ATCC 14579), Listeria monocytogenes (ATCC 19115), and Salmonella typhimurium (CMCCB 50071) were purchased from Guangdong Microbial Culture Collection Centre. All probiotic strains were cultured in MRS broth (Beijing Land Bridge Technology Co., Ltd.) at 37°C, and pathogenic bacteria were cultured in Luria-Bertani medium (Beijing Land Bridge Technology Co., Ltd.) at 37°C.
3
Lactobacillus Supplementation in Laying Hens
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Lactobacillus salivarius (CGMCC 1.1881), L. ag. (CGMCC 1.3914) and L. av. (CICC 20991) were purchased from the China General Microbiological Culture Collection Centre (CGMCC) or China Centre of Industrial Culture Collection (CICC), and cultured in MRS broth (Beijing Land Bridge Technology Co., CM187, Beijing, China) at 37°C overnight in aerobic conditions. The cultured bacteria were harvested by centrifugation (4500 g) and adjusted with 5% skim milk to obtain a final concentration of 108 CFUs ml−1. The bacterial suspension was stored at −80°C until use.
The HL Hens at the age of D280 were raised in a commercial chicken farm and then randomly divided into seven groups (n = 6), one control group and six Lactobacillus feeding groups. In the control group, hens were fed with a basal diet and free access to water. The six Lactobacillus feeding groups were, respectively, supplied with basal diet containing L. sa., L. ag., L. av., L. sa. + L. ag., L. sa. + L. av. and L. ag. + L. av. The final concentration of Lactobacillus in each group is 108 CFUs/hen/day and fed for 30 consecutive days.
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Lactobacillus salivarius (CGMCC 1.1881), L. ag. (CGMCC 1.3914) and L. av. (CICC 20991) were purchased from the China General Microbiological Culture Collection Centre (CGMCC) or China Centre of Industrial Culture Collection (CICC), and cultured in MRS broth (Beijing Land Bridge Technology Co., CM187, Beijing, China) at 37°C overnight in aerobic conditions. The cultured bacteria were harvested by centrifugation (4500 g) and adjusted with 5% skim milk to obtain a final concentration of 108 CFUs ml−1. The bacterial suspension was stored at −80°C until use.
The HL Hens at the age of D280 were raised in a commercial chicken farm and then randomly divided into seven groups (n = 6), one control group and six Lactobacillus feeding groups. In the control group, hens were fed with a basal diet and free access to water. The six Lactobacillus feeding groups were, respectively, supplied with basal diet containing L. sa., L. ag., L. av., L. sa. + L. ag., L. sa. + L. av. and L. ag. + L. av. The final concentration of Lactobacillus in each group is 108 CFUs/hen/day and fed for 30 consecutive days.
4
Probiotic Cholesterol-Lowering Lactobacilli
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Lactobacillus plantarum ZY08 and Lactobacillus fermentum ZJUIDS06 (Supplementary Figure 2 ) were isolated from breastfed baby (6 months old) feces in Hangzhou, Zhejiang Province, China. The two strains were grown in MRS broth (Beijing Land Bridge Technology Co. Ltd., Beijing, China) and incubated anaerobically at 37°C for 18 h. In vitro cholesterol-lowering characteristics for the two strains (Supplementary Figure 1 ) were determined following previously described methods (32 (link)). The two strains were lyophilized (WECARE-BIO Biotechnology Co. Ltd., Jiangsu, China) and stored at −20°C until use.
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