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Influence of Pulsed Electric Field on Accumulation of Calcium in Lactobacillus rhamnosus B 442

Journal of Microbiology and Biotechnology 2020년 30권 1호 p.44 ~ 53
 ( Goral Malgorzata ) - University of Life Sciences in Lublin Faculty of Food Science and Biotechnology Department of Analysis and Food Quality Assessment

 ( Pankiewicz Urszula ) - University of Life Sciences in Lublin Faculty of Food Science and Biotechnology Department of Analysis and Food Quality Assessment
 ( Sujka Monika ) - University of Life Sciences in Lublin Faculty of Food Science and Biotechnology Department of Analysis and Food Quality Assessment
 ( Kowalski Radosław ) - University of Life Sciences in Lublin Faculty of Food Science and Biotechnology Department of Analysis and Food Quality Assessment
 ( Goral Dariusz ) - University of Life Sciences in Lublin Faculty of Production Engineering Department of Biological Bases of Food and Feed Technologies
 ( Kozlowicz Katarzyna ) - University of Life Sciences in Lublin Faculty of Production Engineering Department of Biological Bases of Food and Feed Technologies

Abstract


Calcium is an element that performs many important functions in the human body. A study was conducted on the use of a pulsed electric field (PEF) to enrich cells of Lactobacillus rhamnosus B 442 in calcium ions. The highest concentration of calcium ions in bacterial cells (7.30 mg/g d.m.) was obtained at ion concentration of 200 μg/ml of medium and with the use of the following PEF parameters: field strength 3.0 kV/cm, exposure time 10 min, pulse width 75 ms and 20 h of culturing after which bacteria were treated with the field. Cell biomass varied in the range from 0.09 g/g d.m. to 0.252 g/g d.m., and the total number of bacteria ranged from 1010 CFU/ml to 1012 CFU/ml. Microscope photographs prove that calcium ions were situated within the cells of the bacteria, and electroporation contributed to an increase in the effectiveness of the ion bioaccumulation process. Samples containing calcium and subjected to electroporation displayed intensive fluorescence. The significance of this research was the possibility of using probiotic bacteria enriched with calcium ions for the production of functional food in subsequent studies.

키워드

PEF; calcium; Lactobacillus rhamnosus
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