Microbe Doubling Time in Vitro Studies

Microbe Doubling Time in Vitro Studies

>> indicates my comment. Click the link to read more than the few excerpts I have listed.
Hopefully, in the future, some researchers will put the whole human microbiome together and figure out how it works.

Candida:
1985 Genetic evidence for role of extracellular proteinase
in virulence of Candida albicans.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC261208/pdf/iai00114-0119.pdf


The isolates, C9, C9M1, and C9M1M,
were grown in YEPD broth at both 34 and 37°C.
Strain C9 grew with a doubling time
of 66 min [1.1 hrs] at both temperatures,
compared to 76 min and 80 min
>>[Doubles in 1.27 and 1.33 hrs]
for the other strains at 34 and 37°C, respectively.

Lactobacilli:
2000 Physiological Study of Lactobacillus delbrueckii
subsp. bulgaricus Strains
in a Novel Chemically Defined Medium
http://aem.asm.org/content/66/12/5306.short


[…] medium called milieu proche du lait (MPL),
in which 22 Lactobacillus delbrueckii subsp.bulgaricus
(L. bulgaricus) strains exhibited growth rates
ranging from 0.55 to 1 h−1.
>>[Doubles in 1.8 to 1 hrs]

Selected 'Lactobacilli,
L.plantarum NCIMB 8014,
L.casei NCIMB 11970,
L.lactis NCIMB 8586 and
L.delbruckii NCIMB 11778'
were grown into batch cultures without pH control […].
The metabolism of the Lactobacilli
was determined as homofermentative,
mainly producing lactate.

The medium strongly supports
the growth of the Lactobacilli
giving a growth rate between 0.22 to 0.32 h-1.
>>[Doubles in 4.5 to 3.1 hrs without pH control]

2004 Survival and Activity of Probiotic Lactobacilli in Skim Milk Containing Prebiotics
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2004.tb13371.x/abstract

Seven strains were cultured anaerobically
at 37 °C for 48 h in 12% (w/v) reconstituted skim milk
containing 5% (w/v) Hi-maize, lactulose, inulin, or raftilose.
Their viability was determined
before and after 4 wk of storage at 4 °C.
Doubling time (Td) was also determined.

The Td ranged from 301 to 751 min.
>>[Doubles in 5.0 to 12.5 hrs]

In general, the viability of lactobacilli
after storage was greatest with inulin.
The pH after storage in skim milk
ranged from 4.34 (for ASCC 1520 with raftilose)
to 4.10 (for ATCC 15820 with inulin).

Survival of lactobacilli in prebiotic was strain specific
but in general their survival was enhanced.

2011 Synbiotic Effect of Various Prebiotics
on In Vitro Activities of Probiotic Lactobacilli
http://www.tandfonline.com/doi/abs/10.1080/03670244.2011.539161

In the present study, five Lactobacillus strains
were evaluated for their viability in presence
of different prebiotics viz.
inulin, oligofructose, lactulose, raftilose, and honey.

The viability of lactobacilli
was observed before and after 5 weeks
of refrigerated storage.

The doubling time varied from 5.2 hrs to 9.6 hrs.
The lowest doubling time was for Lactobacillus plantarum M5
followed by L. plantarum Ch1 with inulin.

Viability of lactobacilli was greatest with inulin.

The growth and viability in presence of prebiotics
were found to be strain-specific.

Hence, it could be concluded
that the addition of prebiotics
have a significant effect on probiotics, and
hence, a combination of suitable Lactobacillus strain(s)
with a specific prebiotic
could be a viable probiotic-based functional food approach
in administering the beneficial bacteria in-vivo.

Survival and Activity of Probiotic Lactobacilli in Skim Milk Containing Prebiotics
http://www.aseanfood.info/Articles/11017044.pdf

Click the link and see more information in Table 1
titled “Doubling time of 7 lactobacillus strains
in skim milk containing prebiotics”.

Seven Lactobacillus strains were cultured anaerobically
at 37 °C for 48 h in 12% (w/v) reconstituted skim milk
containing 5% (w/v) lactulose, inulin, raftilose or Hi maize.
Their viability was determined before and after
4 wk of storage at 4 °C.

>>Probiotics tested were
L. Casei four strains:
(ASCC 1520, CSCC 2607, ASCC 290, ASCC 279) and
L rhamnosus (ASCC 1521),
L zeae (ATCC 15820) and
L paracasei (ASCC 292).

>>In the table, doubling times range
from 358 to722 minutes
[6.0 to 12.0 hrs]

>>More Lactobacilli strains double in less time
with inulin than with Hi-maize, lactulose and raftilose.

Bifidobacterium:
2002 Growth, Viability and Activity of Bifidobacterium spp. in Skim Milk Containing Prebiotics
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2002.tb08807.x/abstract

Growth, activity and mean doubling time (Td)
of five Bifidobacterium species
in the presence of four types of prebiotics, and
concentrations of acetic and lactic acids were determinted
during fermentation and after 4 weeks of refrigerated storage.

The Td was lowest for B. animalis with raftilose and inulin.
Retention of viability of bifidobacteria was greatest
with hi-amylose corn starch (hi-maize).

The average pH of skim milk at the end of 4 wks storage
averaged 4.34 (for B. animalis with raftilose)
to 4.07 (for B. longum with inulin).

The highest levels of acetic acid and lactic acid
were produced by B. pseudolongum with lactulose and
B. infantis with lactulose, respectively.

Growth and viability of commercial Bifidobacterium spp
in skim milk containing oligosaccharides and inulin
http://lib3.dss.go.th/fulltext/Journal/Journal%20of%20food%20science/2000%20v...

Click the link to see Table 1 titled
“Doubling time of commercial Bifidobacterium spp. in skim milk containing oligosaccharades and inulin.”

Two commercial strains of Bifidobacterium spp (Bf -1 and Bf -6)
were cultured in 12% (w/w) reconstituted
nonfat dry milk (NDM)
containing 0, 0.5, 1.0, 3.0, or 5.0% (w/v)
fructooligosaccharide (FOS),
galactooligosaccharide (GOS), and
inulin.

Inoculated samples were incubated anaerobically
at 37 °C for 48 h.

Growth and activity of the cultures
in the presence of FOS, GOS, and inulin were determined.
Viability of each strain was assessed after 4 weeks
of refrigerated storage at 4 °C.

>>In Table 1, doubling times range
from 132 minutes to 242 minutes
[Doubles in 2.2 to 4.0 hrs].

>>FOS promotes bifido growth better than GOS or Inulin.

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