A quantitative model of bacillus cereus atcc 9634 growth inhibition by bifidobacteria for synbiotic effect evaluation / B. A. Karetkin, E. V. Guseva, S. A. Evdokimova et al. // World Journal of Microbiology and Biotechnology. — 2019. — Vol. 35. — P. 89. The present study is dedicated to the development of novel criteria for assessing the synbiotic effect of prebiotic and probiotic composition against a specific pathogen. These criteria were obtained from the quantitative model of Bifidobacterium adolescentis ATCC 15703 and Bacillus cereus ATCC 9634 (as a model food contaminant) competition in co-culture fermentation. The model is based on the hypothesis that probiotics can reduce the specific growth rate of non-probiotics by producing short-chain fatty acids. To define the relationship between the specific growth rate of non-probiotics and short-chain fatty acid yields, the inhibition constants were determined separately for each inhibitor produced by bifidobacteria (lactic, acetic and propionic acids) in a pure culture of bacilli. Two different equations based on the minimum inhibitor concentration (MIC) and inhibition constant (Ki) were used to connect the specific growth rate and concentrations of inhibitors. The yields of the inhibitors mentioned above were obtained from co-culture experiments. The experimental values and the values predicted by the model of Bacillus count did not differ significantly (R2 not less than 0.83) in the competition experiments. Therefore, the general criterion of the synbiotic effect was derived from the model and presents the coefficient of non-probiotic specific growth rate reduction as a result of probiotic growth and inhibitor formation in the final co-culture fermentation. This criterion has been examined for different commercial prebiotics coupled with the Bifidobacterium adolescentis strain. The synergistic combination of inulin GR with bifidobacteria had the best effect against Bacillus cereus ATCC 9634. [ DOI ]
Development of a user web-interface for working with the information database in the field of biotechnology prebiotics, probiotics and their activity" / E. Guseva, D. Batyrgazieva, B. Karetkin, N. Menshutina // 19th International Multidisciplinary Scientific GeoConference SGEM 2019. — Vol. 19 of Advances in Biotechnology. — Alexander Malinov Sofia, Bulgaria, 2019. — P. 651–658. The growth in the value of functional nutrition for persons life is due to a number of factors leading to poor health, such as unfavorable environmental conditions, urbanization of society, increased infectious load (bio-burden of pathogens) as a result contact with many people. Prebiotics are the most common food ingredients, along with probiotics used in functional foods. Since the second half of 1990, a huge amount of research has been carried out to prove the prebiotic properties of certain substances or compositions. Owing to both humanistic and economic considerations, such studies in the first stages are carried out on in vitro models, and at least five basic approaches are applied. However, the published data are currently systematized only in scientific reviews. The lack of an accessible and convenient information space, in particular, with the ability to compare the results of the studies conducted according to selected criteria, seems to be holding back not only the scientific, but also the practical development of this area. This article provides an updated and expanded version of the database named ODRAP containing information on the activity of prebiotics, as well as probiotics. A web-application interface of database has been created to make the access more convenient, that will allow the user who opened the web page familiarize with information on prebiotics and their activity, sort by the genus and species of bacteria, the name of the prebiotic and other parameters. The convenience of the web interface is that it allows you to access the database regardless of the platform on which the user works, as well as the ability to access from anywhere via the Internet at the URL at any time. [ DOI ]
Menshutina N. V., Goncharova-Alves S. V., Matasov A. V. Intelligent systems for design of drying processes // Drying Technology. — 2019. This paper describes the developments of Dmitry Mendeleev University of Chemical Technology of Russia (MUCTR) in the field of digital technologies for drying processes. The first is the database system BANID. The purpose of this system is to integrate and store information in the field of drying technologies and processes. BANID is a tool to search and select the necessary information and it can be used as a system of referential databases. Based on the BANID system the information system DryInf has been developed at MUCTR. It became the next step in the creation of intelligent systems in the field of design of drying technologies and processes. DryInf is used for the calculation, design and selection of drying equipment using artificial intelligence systems. The proposed intelligent systems are an integral part of the implemented digital technologies. [ DOI ]
Investigation of 3d scaffolds obtained by the temperature method / G. Mariia, K. Elena, P. Vera et al. // 19-th International multidisciplinary scientific geoconference SGEM 2019. — Vol. 61 of NANO, BIO AND GREEN-TECHNOLOGY FOR A SUSTAINBLE FUTURE. — STEF92 Technology Ltd Болгария, 2019. — P. 769–776.
Preparation of drug-loaded plga nanoparticals by spray-drying using a buchi spray dryer b-90 / M. Maria, G. Mariia, M. Olga et al. // 19-th International multidisciplinary scientific geoconference SGEM 2019. — Vol. 61 of NANO, BIO AND GREEN-TECHNOLOGY FOR A SUSTAINBLE FUTURE. — STEF92 Technology Ltd Болгария, 2019. — P. 355–363.