Abstract
Development of efficient screening method coupled with cell functionality evaluation is highly needed in contemporary microbiology. The presented novel concept and fast non-destructive method brings in to play the water spectral pattern of the solution as a molecular fingerprint of the cell culture system. To elucidate the concept, NIR spectroscopy with Aquaphotomics were applied to monitor the growth of sixteen Lactobacillus bulgaricus one Lactobacillus pentosus and one Lactobacillus gasseri bacteria strains. Their growth rate, maximal optical density, low pH and bile tolerances were measured and further used as a reference data for analysis of the simultaneously acquired spectral data. The acquired spectral data in the region of 1100-1850nm was subjected to various multivariate data analyses – PCA, OPLS-DA, PLSR. The results showed high accuracy of bacteria strains classification according to their probiotic strength. Most informative spectral fingerprints covered the first overtone of water, emphasizing the relation of water molecular system to cell functionality.
Highlights
Probiotic bacteria are non-pathogenic microorganisms that, when ingested in sufficient viable numbers, exert a positive influence on the host[1]
The strains L. bulgaricus SR and L. bulgaricus Y12 was isolated from yoghurt, L. pentosus SS was isolated from a commercial probiotic product
In this study we show that near infrared (NIR) spectroscopy and Aquaphotomics could be used successfully for finding the relationship between some phenotype characteristics of the strains and their NIR spectra
Summary
Probiotic bacteria are non-pathogenic microorganisms that, when ingested in sufficient viable numbers, exert a positive influence on the host[1]. In order to exert their positive effect the beneficial bacteria must reach the colon in relatively high viable cell concentrations[13]. They must survive the transit through the stomach and the small intestines, where they are exposed to harsh conditions, such as low pH values and pepsin presence and high bile salt concentrations[14]. The most important probiotic characteristic is the ability of surviving the harsh environment in the upper gastro-intestinal tract. Another key feature is the production of sufficient amount of biomass during the cultivation process in the production facilities. Strains possessing high growth rates and capable of gaining high amount of biomass in a short period are more suitable for industrial production of probiotics and probiotic foods
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