АНАЛІЗ РОСТУ МІКРОБНИХ ПОПУЛЯЦІЙ ПРИ ВИКОРИСТАННІ РІЗНИХ ДЖЕРЕЛ ВУГЛЕЦЮ
Ключові слова:
Lactobacillus rhamnosus, submerged cultivation, carbon source, glucose, growth rateАнотація
The study investigates the effect of various carbon sources (glucose, fructose, galactose) on the growth of Lactobacillus rhamnosus under submerged cultivation. Statistical analysis confirmed glucose as the most effective substrate for biomass production and growth rate.
Посилання
Family V. Leuconostocaceae fam. nov. / K. H. Schleifer et al. Bergey’s Manual of Systematic Bacteriology. 2009. Vol. 3, no. 2. P. 624.
Expanding the biotechnology potential of lactobacilli through comparative genomics of 213 strains and associated genera. / Z. Sun et al. Nature Communications. 2015. Vol. 6, no. 1. URL: https://doi.org/10.1038/ncomms9322.
Genomic adaptation of the Lactobacillus casei group. / H. Toh, K. Oshima, A. Nakano, M. Takahata, M. Murakami, T. Takaki, H. Nishiyama, S. Igimi, M. Hattori, H. Morita et al. Public Library of Science. 2013. Vol. 8, no. 10, URL: https://doi.org/10.1371/journal.pone.0075073.
Advances in the genomics and metabolomics of dairy lactobacilli: A review. / E. Stefanovic, G. Fitzgerald, O. McAuliffe. et al. Food Microbiology. 2017. Vol. 61, P. 33–49. URL: https://doi.org/10.1016/j.fm.2016.08.009.
High resolution melting analysis (HRM) as a new tool for the identification of species belonging to the Lactobacillus casei group and comparison with species-specific PCRs and multiplex PCR. / L. Iacumin, F. Ginaldi, M. Manzano, V. Anastasi, A. Reale, T. Zotta, F. Rossi, R. Coppola, G. Comi et al. Food Microbiology. 2015. Vol. 46, P. 357–367. URL: https://doi.org/10.1016/j.fm.2014.08.007.
The development of probiotics for women’s health. / G. Reid et al. Canadian Journal of Microbiology. 2017. Vol. 63, no. 4. P. 269–277. URL: https://doi.org/10.1139/cjm-2016-0733.
Novel microbiome-based therapeutics for chronic rhinosinusitis. / E. K. Cope, S. V. Lynch et al. Current Allergy and Asthma Reports. 2015. Vol. 15, no. 3. URL: https://doi.org/10.1007/s11882-014-0504-y.