Characterization of probiotic bacterium Clostridium butyricum

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F23%3A43928018" target="_blank" >RIV/60461373:22330/23:43928018 - 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

Characterization of probiotic bacterium Clostridium butyricum

Popis výsledku v původním jazyce

Clostridium butyricum strain CBM 588 is approved in the EU for human consumption as a so-called novel food ingredient that can be used in human food supplements and also as an additive for animals, such as chickens. The bacterium is strictly anaerobic, rod shaped and spore-forming. The main products of its metabolism include lactic, butyric and acetic acids, carbon dioxide and hydrogen. The probiotic effect of this bacterium is associated with the formation of spores and their germination in the large colon. It is easier for the spores to pass through the gastrointestinal tract and resist the action of stomach acid, bile salts and colon enzymes than for the vegetative cells of most other probiotics. Although this strain was isolated as early as 1933, it has been relatively little studied. Therefore, different culture conditions, inoculation methods and management of the culture process have been tested to facilitate spore formation and/or acid production, especially butyric acid. It is likely that the main factors leading to the initiation of the sporulation cascade are a suitable pH, an excess of carbohydrates in the culture medium and the attainment of a certain population density.

Název v anglickém jazyce

Characterization of probiotic bacterium Clostridium butyricum

Popis výsledku anglicky

Clostridium butyricum strain CBM 588 is approved in the EU for human consumption as a so-called novel food ingredient that can be used in human food supplements and also as an additive for animals, such as chickens. The bacterium is strictly anaerobic, rod shaped and spore-forming. The main products of its metabolism include lactic, butyric and acetic acids, carbon dioxide and hydrogen. The probiotic effect of this bacterium is associated with the formation of spores and their germination in the large colon. It is easier for the spores to pass through the gastrointestinal tract and resist the action of stomach acid, bile salts and colon enzymes than for the vegetative cells of most other probiotics. Although this strain was isolated as early as 1933, it has been relatively little studied. Therefore, different culture conditions, inoculation methods and management of the culture process have been tested to facilitate spore formation and/or acid production, especially butyric acid. It is likely that the main factors leading to the initiation of the sporulation cascade are a suitable pH, an excess of carbohydrates in the culture medium and the attainment of a certain population density.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

10606 - Microbiology

Projekt

<a href="/cs/project/TN02000044" target="_blank" >TN02000044: Biorafinace a cirkulární ekonomika pro udržitelnost</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2023

Kód důvěrnosti údajů

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