This study examines the impact of inhaled tobramycin therapy on within-host changes in P. aeruginosa strains isolated from Bulgarian patients with CF prior to and post treatment. Genotypic comparison by RAPD-PCR indicated that most pre-treatment isolates had a high similarity were genetically comparatively close other countries known increased morbidity or treatment requirements. Most post-treatment were, however, distant their counterparts, showing genotypic diversification after Phenotypic...

Koumiss is a slightly alcoholic fermented milk beverage, originally obtained by using natural mix starters (lactic acid bacteria and yeast). Seven Lactobacillus strains from lyophilized koumiss were isolated identified as L. salivarius, buchneri plantarum. The process of lactic fermentation caused was faster (9–13 h) than that with other lactobacilli. conversion ratio glucose to ranged 47% 79% strain dependent. All resistant low pH. Three the viable during prolonged cold storage in (3 weeks at 4°C).

Filamentous moulds are the main spoilage microorganisms, responsible for significant economic losses and several healthy risks in human food chain. The lactic acid bacteria (LAB), especially lactobacilli could be a natural antagonist of these dangerous organisms. In Bulgaria, very limited data exists on antifungal activity LAB microbiota fermented dairy products. present study, four active strains were isolated from traditional curd/yogurt-like product "katak", produced Bulgaria centuries....

Aims: To determine the resistance of Lactococcus lactis ssp. HV219 to acids, bile, antibiotics, inflammatory drugs and spermicides, compare adsorption strain bacteria Caco-2 cells under stress, evaluate antimicrobial activity bacteriocin HV219. Methods Results: Bacteriocin against Gram-positive Gram-negative was confirmed by leakage DNA β-galactosidase, atomic force microscopy. Adsorption is influenced pH, temperature, surfactants salts. Initially, only 3% adhered cells. However, after 2 h,...

Lactic acid is a versatile chemical with wide application in many industries. It can be produced by the fermentation of different sugars various lactobacilli and investigations on lactic production from substrates strains are still progress. The present study aimed to lactose Lactiplantibacillus plantarum AC 11S choose mathematical model describing best way experimental data obtained. influence initial substrate concentration was investigated, optimal pH temperature were determined. An...

Abstract Lactobacillus plantarum strains were isolated from fully ripened, white brined Bulgarian home‐made cheeses. Strains derived phenotypically homogenous group and identified as L. based on both phenotypic molecular identification (species‐specific multiplex PCR) methods. Heterogeneity of isolates was evaluated by Rep‐PCR analysis. Further antimicrobial activity, antibiotic susceptibility transit tolerance the evaluated. Most them showed broad spectrum activity against Gram‐negative...

Lactobacillus species are widely recognized for their probiotic potential, focusing on mechanisms of health benefits and protection. Here we conducted an in vitro investigation the potential with a role microbiome homeostasis four strains: Lactiplantibacillus plantarum L6 F53, Ligilactobacillus salivarius 1, helveticus 611. A broad spectrum antibacterial antifungal activity was determined. The strain-specific inhibition Staphylococcus aureus, Streptococcus mutans, Escherichia coli,...

ABSTRACT Twenty-one Lactobacillus strains isolated from three types of Balkan homemade yogurts were grown on sodium caseinate, β-casein or whey proteins, and the proteolysis was followed by electrophoresis reversed-phase high-performance liquid chromatography. The best conditions allowing obtaining without casein precipitation are 0.8% in 50-mM phosphate buffer. tested showed a relatively high proteolytic activity despite limited for bacterial growth. Within 72 96 h incubation, 80–90%...

Background: Recently, various lactic acid bacteria (LAB) and their post-metabolites, have shown many positive effects on human animal welfare. They appear to be beneficial in different disorders pathological conditions, including a broad-spectrum of infectious diseases.

Lactic acid production from lactose by Lactiplantibacillus plantarum AC 11S was studied. The influence of initial substrate concentration investigated, and optimal pH temperature were determined. An unstructured mathematical model developed comprising equations for bacterial growth, consumption, product formation. solved with different terms specific growth rates considering and/or inhibition. best lactic achieved at = 6.5 30 oC. Production mainly growth-associated over 15 g/L a considerable...

Abstract Bacteriocin HV219, produced by Lactococcus lactis subsp. is active against Gram‐positive and Gram‐negative bacteria. Activity was lost when treated with proteolytic enzymes, SDS, Triton X‐114 X‐100, but not at pH 2.0 to 10.0 or after 20 min 121 °C. Growth in the presence of yeast extract as sole nitrogen source yielded 3200 AU/ml. No bacHV219 activity recorded MRS broth maltose, mannose, lactose sucrose carbohydrate, fructose 1600 K 2 HPO 4 g/l Addition 1.0 mg/l cyanocobalamin,...

In recent years, many authors have investigated the possible antidiabetic effect of lactic acid bacteria. Lactobacillus species constitute a major part bacteria group and been found to exhibit beneficial effects on development diabetes its complications. current study, we newly characterised Bulgarian strains, brevis 15 plantarum 13, blood glucose levels body weight rats fed fructose-enriched diet. An experiment was conducted over period 8 weeks with 24 2-month-old Wistar randomly assigned...

Traditional milk products, widely consumed in many countries for centuries, have been drawing renewed attention recent years as sources of bacteria with possible bioprotective properties. One such product which only limited information exists is the traditional Bulgarian "katak". This fermented yogurt-like product, renowned its taste and long-lasting properties, possesses specific sensory characteristics. In this study, 18 lactic acid (LABs) were isolated from artisanal samples made...

A novel antibacterial substance produced by a strain isolated from Bulgarian yellow cheese was characterized. The producer identified molecular typing to belong the species Lactobacillus delbrueckii, which is rare of bacteriocins. inhibitory agent heat stable and active against lactic acid bacteria several food-borne pathogens : Listeria monocytogenes, Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Yersinia enterocolitica Y. pseudotuberculosis. Its sensitivity amylolitic...

ABSTRACTDifferent aspects, including safety, functional and technological characteristics, have to be taken into consideration in the selection of each probiotic microorganism. The aim present work was determine kinetic growth parameters L. plantarum strain after cultivation media with different carbon sources. isolated from traditional Bulgarian white cheese previously characterized as putative probiotic, based on commonly accepted vitro criteria. For further biotechnological implementation...

Biofilm-forming bacteria are associated with difficult-to-cure bacterial infections in veterinary patients. According to previous studies, N-acetyl-L-cysteine (NAC) showed an inhibitory effect on biofilm formation when it was applied combination beta-lactam antibiotics and fluoroquinolones. The lack of information about the NAC doxycycline activity against biofilm-forming strains reason for conducting this study. Staphylococcus aureus (S. aureus) ATCC 25923, O74, Escherichia coli (E. coli)...