Two Lactobacillus isolates viz. Lactobacillus plantarum DSM 10492 and Lactobacillus fermentum DSM 20052 were collected from the Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Germany. Both lactobacillus cultures were kept at -20 °C in MRS medium (Merck, Germany) containing 20 % glycerol. Before probiotic juice preparation, these isolates were selected after performing different potential probiotic confirmation tests like: NaCl tolerance test (1-8 %), pH (2.5 to 6.5) and bile salt tolerance test (0.05-0.25 %) as well as antimicrobial, antibiotic susceptibility and growth test at stressful mixed (low pH, high bile and NaCl) conditions and used for probiotic pineapple fruit juices development.
Lactobacillus fermentum
Manufactured by Leibniz Institute DSMZ
Sourced in Germany, United Kingdom
Lactobacillus fermentum is a bacterial strain available as a lab product from the Leibniz Institute DSMZ. It is a Gram-positive, rod-shaped bacterium that belongs to the genus Lactobacillus. This strain can be used for research purposes in fields such as microbiology and biotechnology.
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Lab products found in correlation
2 protocols using lactobacillus fermentum
1
Probiotic Pineapple Juice Development
2
Microencapsulation of Probiotic Bacteria
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Five different strains of probiotic or potentially probiotic bacteria were used in the microencapsulation process: Lactobacillus casei Shirota, Lactococcus lactis ATCC1, Lactobacillus fermentum (all from the Department of Fermentation and Biosynthesis, Poznań University of Life Sciences), Bifidobacterium bifidum DSM 20456, and Bifidobacterium bifidum DSM 20082 (both from the Deutsche Sammlung von Mikroorganismen und Zellkulturen).
MRS medium broth (Oxoid, England) (1.0% peptone, 1.0% beef extract, 0.4% yeast extract, 2.0% glucose, 0.5% sodium acetate trihydrate, 0.1% Tween 80, 0.2% dipotassium hydrogen phosphate, 0.2% triammonium citrate, 0.02% magnesium sulfate heptahydrate, and 0.005% manganese sulfate tetrahydrate) was used to culture the probiotic microorganisms.
The addition of lactobionic acid stimulated the growth of the culture, as was clearly evidenced by the growth curve for each culture with the varying LBA additions (Table1 ) [22 (link)].
MRS medium broth (Oxoid, England) (1.0% peptone, 1.0% beef extract, 0.4% yeast extract, 2.0% glucose, 0.5% sodium acetate trihydrate, 0.1% Tween 80, 0.2% dipotassium hydrogen phosphate, 0.2% triammonium citrate, 0.02% magnesium sulfate heptahydrate, and 0.005% manganese sulfate tetrahydrate) was used to culture the probiotic microorganisms.
The addition of lactobionic acid stimulated the growth of the culture, as was clearly evidenced by the growth curve for each culture with the varying LBA additions (Table
Lactobionic acid concentration in microcapsules for individual strains of probiotic bacteria
| Strain | Lactobionic acid concentration [%] |
|---|---|
| Lactobacillus casei Shirota | 1% |
| Lactococcus lactis ATCC1 | 1% |
| Lactobacillus fermentum | 2% |
| Bifidobacterium bifidum DSM 20456 | 1% |
| Bifidobacterium bifidum DSM 20082 | 0.5% |
*0.1% (w/v) = 1 mg/cm3 LAB
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