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dc.contributor.authorJose, Neethu Mariaen
dc.contributor.authorBunt, Craigen
dc.contributor.authorHussain, Maliken
dc.date.accessioned2019-01-11T02:17:53Z
dc.date.issued2017-04en
dc.identifier.citationJose, N.M., Bunt, C.R., & Hussain, M.A. (2017). Comparison of biochemical characteristics of lactobacilli isolates from food and bovine rumen sources under low ph and bile salt stress conditions. Chemical Engineering Transactions, 56, 1867-1872. doi:10.3303/CET1756312en
dc.identifier.issn2283-9216en
dc.identifier.urihttps://hdl.handle.net/10182/10433
dc.description.abstractIn this study, two lactobacilli isolates, from dairy food and bovine rumen, were used to investigate the differences in their biochemical characteristics when exposed to low pH and bile salt stress conditions. Production of volatile compounds was analysed by gas liquid chromatography (GLC), alterations in fatty acid profiles of bacterial cells by chromatography-mass spectrophotometry (GC-MS), and changes in protein banding patterns were detected using 1D SDS PAGE. Significant differences were found in the production of acetic acid by stressed and non-stressed cells. Hexanoic acid and octanoic acid production was observed by the cells exposed to bile salt stress only. For both isolates, the saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) levels were significantly different for all treatments, except however an increased level of polyunsaturated fatty acids (PUFA) production under bile salts stress was observed. The comparison of the 1-D protein banding patterns of non-stressed and pH stressed and bile salts stressed cells revealed several protein bands were differentially expressed. Findings of this investigation suggest that lactobacilli isolates possess variation in biochemical characteristics on the basis of origin and in their response to low pH and high bile salt stress conditions.en
dc.format.extent1867-1872en
dc.language.isoenen
dc.publisherThe Italian Association of Chemical Engineeringen
dc.relationThe original publication is available from - The Italian Association of Chemical Engineering - https://doi.org/10.3303/CET1756312en
dc.relation.urihttps://doi.org/10.3303/CET1756312en
dc.rights© 2017, AIDIC Servizi S.r.l.en
dc.subjectlactobacilli isolatesen
dc.subjectgas liquid chromatographyen
dc.subjectchromatography-mass spectrophotometryen
dc.titleComparison of biochemical characteristics of Lactobacilli isolates from food and bovine rumen sources under low pH and bile salt stress conditionsen
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Agricultural Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
lu.contributor.unitResearch Management Officeen
lu.contributor.unit/LU/Research Management Office/2018 PBRF Staff groupen
dc.identifier.doi10.3303/CET1756312en
dc.subject.anzsrc0908 Food Sciencesen
dc.subject.anzsrc060899 Zoology Not Elsewhere Classifieden
dc.relation.isPartOfChemical Engineering Transactionsen
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/AGSC
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/2018 PBRF Staff group
pubs.publication-statusPublisheden
pubs.volume56en
lu.identifier.orcid0000-0001-9416-592X


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