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In this study, the ability of a probioticstrain (BifidobacteriumadolescentisATCC 15703) to inhibit the growth of the common food contaminantBacilluscereusATCC 9634was studied, both individually and as part of a synbiotic with FOS during batch or continuous fermentation (flow fermentation). The conditions of the flow fermentation corresponded to the parameters of the human large intestine: maintaining a pH of 6.8; anaerobiosis; and a medium flow rate of 0.04 h−1. Bifidobacteria and bacilli were co-cultivated on a prebiotic carbohydrate substrate (10 g/L) and the prebiotic was replaced with glucose (10 g/L).The results of the batch and flow fermentation were compared.The synbiotic efficacy of the probioticBif. adolescentisand the prebiotic FOSagainst the common food contaminantBac. cereuswas shown for all conditions. Fermentation of a pure culture of bifidobacteria with varying prebiotic concentrations (2, 5, 10, 15 and 20 g/L) was carried out to study the state of dynamic balance. It was demonstrated that 48 hours is enough to achieve stable dynamic balance.Prebiotics were co-cultivated with varying carbohydrate concentrations of 5, 10, and 15 g/L.The results showed that increasing the prebiotic concentration increased the duration of the lag-phase and reduced the final number of bacilli.
Keywords: probiotics, prebiotics, synbiotics, gastrointestinal tract modeling, antagonism, co-culture fermentation
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[3] Gibson GR, Hutkins R, Sanders ME et al. The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nature Reviews Gastroenterology & Hepatology. 2017;14:491–502.

[4] Geva-Zatorsky N, Sefik E, Kua L et al. Mining the human gut microbiota for immunomodulatory organisms. Cell. 2017;168(5):928-943.

[5] Bron PA, Kleerebezem M, Brummer R-J, Cani PD. Can probiotics modulate human disease by impacting intestinal barrier function. British Journal of Nutrition. 2017;117(1):93-107.

[6] Orobinskaya VN, Pisarenko ON. Inulin, levulin and oligofructose-prebiotics of the XXI century. Science Perspectives. 2015;2:18-23.

[7] Roe AJ, O’Byrne C, McLaggan D, Booth IR Inhibition of Escherichia coli growth by acetic acid: A problem with methionine biosynthesis and homocysteine toxicity. Microbiology. 2002;148(7):2215-2222.

[8] Cummings JH, Macfarlane GT. Gastrointestinal effects of prebiotics. British Journal of Nutrition. 2002;87(2):145-151.

[9] Lo TS, Borchardt SM. Antibiotic-associated diarrhea due to methicillinresistant Staphylococcus aureus. Diagnostic Microbiology and Infectious Disease. 2009;63(4):388-389.

[10] Dupont D, Alric M, Blanquet S et al.Can dynamic in vitro digestion systems mimic the physiological reality. Critical Reviews in Food Science and Nutrition. 2019; 59(10):1546-1562

[11] Montague G, Morris J. Neural-network contributions in biotechnology. Trends in Biotechnology. 1994;12(8):312-324.

[12] Organji, Sameer & Abulreesh, Hussein & Elbanna, Khaled & Osman, Gamal & Khider, Manal. Occurrence and characterization of toxigenic Bacillus cereus in food and infant feces. Asian Pacific Journal of Tropical Biomedicine. 2015;5(7):515-520.

[13] Rossi M, Corradini C, Amaretti A, et al. Fermentation of fructooligosaccharides and inulin by Bifidobacteria: A comparative study of pure and fecal cultures. Applied and Environmental Microbiology. 2005;71(10):6150-6158.

[14] Gibson GR, Cummings JH, Macfarlane GT.Use of a three-stage continuous culture system to study the effect of mucin on dissimilatory sulfate reduction and methanogenesis by mixed populations of human gut bacteria. Applied and Environmental Microbiology. 1988;54(11):2750-2755.

[15] Williams CF, Walton GE, Jiang L, Plummer S, Garaiova I, Gibson GR. Comparative analysis of intestinal tract models. Annual Review of Food Science and Technology. 2015;6:329-350.

[16] Scherer, Rodrigo & Rybka, Ana & Ballus, Cristiano & Meinhart, Adriana & Teixeira, Jose & Godoy, Helena. Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices. Food Chemistry. 2012;135(1):150-154.

[17] Ginjupalli, Kishore & Karthik, Armugam & Shavi, Gopal & Averineni, Ranjith Kumar & Bhat, Mahalingam & Udupa, Nayanabhirama Development of RP-HPLC method for simultaneous estimation of lactic acid and glycolic acid. Der Pharma Chemica. 2013;5(4):335-340.

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[19] Nebra Y, Blanch AR. A new selective medium for Bifidobacteriumspp. Applied and Environmental Microbiology. 1999;65(11):5173-5176.

[20] Gupta R, Beg Q, Lorenz P. Bacterial alkaline proteases: Molecular approaches and industrial applications. Applied Microbiology and Biotechnology. 2002;59(1):15-32.

[21] Cruz Ramos H, Hoffmann T, Marino M et al. Fermentative metabolism of Bacillus subtilis: Physiology and regulation of gene expression. Journal of Bacteriology. 2000;182(11):3072-3080."
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A Model for SynbioticActivity Evaluation: Static and Continuous Co-Culture Fermentation of BifidobacteriumAdolescentis ATCC 15703 and Bacillus Cereus ATCC 9634

Published date: Jan 13 2022

Journal Title: KnE Life Sciences

Issue title: 8th Scientific and Practical Conference "Biotechnology: Science and Practice"

Pages: 393–403

DOI: 10.18502/kls.v7i1.10148

Authors:

Svetlana Aleksandrovna EvdokimovaD.Mendeleev University of Chemical Technology of Russia, 125480 Moscow, Russia

Vera Stanislavovna NokhaevaD.Mendeleev University of Chemical Technology of Russia, 125480 Moscow, Russia

Boris Alekseevich Karetkinkaretkin@muctr.ruD.Mendeleev University of Chemical Technology of Russia, 125480 Moscow, Russia

Irina Vasilievna ShakirD.Mendeleev University of Chemical Technology of Russia, 125480 Moscow, Russia

Viktor Ivanovich PanfilovD.Mendeleev University of Chemical Technology of Russia, 125480 Moscow, Russia

Abstract:

In this study, the ability of a probioticstrain (BifidobacteriumadolescentisATCC 15703) to inhibit the growth of the common food contaminantBacilluscereusATCC 9634was studied, both individually and as part of a synbiotic with FOS during batch or continuous fermentation (flow fermentation). The conditions of the flow fermentation corresponded to the parameters of the human large intestine: maintaining a pH of 6.8; anaerobiosis; and a medium flow rate of 0.04 h−1. Bifidobacteria and bacilli were co-cultivated on a prebiotic carbohydrate substrate (10 g/L) and the prebiotic was replaced with glucose (10 g/L).The results of the batch and flow fermentation were compared.The synbiotic efficacy of the probioticBif. adolescentisand the prebiotic FOSagainst the common food contaminantBac. cereuswas shown for all conditions. Fermentation of a pure culture of bifidobacteria with varying prebiotic concentrations (2, 5, 10, 15 and 20 g/L) was carried out to study the state of dynamic balance. It was demonstrated that 48 hours is enough to achieve stable dynamic balance.Prebiotics were co-cultivated with varying carbohydrate concentrations of 5, 10, and 15 g/L.The results showed that increasing the prebiotic concentration increased the duration of the lag-phase and reduced the final number of bacilli.

Keywords: probiotics, prebiotics, synbiotics, gastrointestinal tract modeling, antagonism, co-culture fermentation

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