Influence of cyanobacteria Spirulina platensis on growth of gut microbiota

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F19%3AN0000063" target="_blank" >RIV/26722861:_____/19:N0000063 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of cyanobacteria Spirulina platensis on growth of gut microbiota

Popis výsledku v původním jazyce

Poster in 2nd International Conference on Nutrition, Health and Aging was held during 1.-2. August, 2019 at Valencia, Spain. The aim of the study was to test the prebiotic effect of Spirulina biomass on bacteria from the genera Lactobacillus and Bifidobacterium. The experiment was performer with both the laboratory-cultivated Spirulina and the commercially available Spirulina from the local market. The ability of bacteria to ferment and utilize saccharides from both Spirulina sources was evaluated by plate count method. It has been shown, that Spirulina platensis is able to support the growth of lactobacilli and bifidobacteria, whereas this ability seems to be species- and strain specific. It also has been shown that there are differences in the prebiotic function between laboratory-culutivated Spirulina and the one purchased on the market.

Název v anglickém jazyce

Influence of cyanobacteria Spirulina platensis on growth of gut microbiota

Popis výsledku anglicky

Poster in 2nd International Conference on Nutrition, Health and Aging was held during 1.-2. August, 2019 at Valencia, Spain. The aim of the study was to test the prebiotic effect of Spirulina biomass on bacteria from the genera Lactobacillus and Bifidobacterium. The experiment was performer with both the laboratory-cultivated Spirulina and the commercially available Spirulina from the local market. The ability of bacteria to ferment and utilize saccharides from both Spirulina sources was evaluated by plate count method. It has been shown, that Spirulina platensis is able to support the growth of lactobacilli and bifidobacteria, whereas this ability seems to be species- and strain specific. It also has been shown that there are differences in the prebiotic function between laboratory-culutivated Spirulina and the one purchased on the market.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů