CHARACTERIZATION OF RABBITS MICROFLORA AFTER NATURAL PRODUCTS APPLICATION
The aim of this study was to compare the microbial species in caecum microflora of rabbit in control group against experimental group where epicatechin and patulin were applied. It is first study about caecum microflora study after epicatechin and patulin toxin application. In this study classical m...
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| Veröffentlicht in: | Journal of microbiology, biotechnology and food sciences biotechnology and food sciences, 2014-02, Vol.3, p.97 |
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| container_title | Journal of microbiology, biotechnology and food sciences |
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| creator | Kacániová, Miroslava Capcarová, Marcela Zbynovská, Katarína Hascík, Peter Melen, Martin Petrová, Jana Charousová, Ivana Hleba, Lukás |
| description | The aim of this study was to compare the microbial species in caecum microflora of rabbit in control group against experimental group where epicatechin and patulin were applied. It is first study about caecum microflora study after epicatechin and patulin toxin application. In this study classical method was used for enumeration of bacteria . Enterococci were counted on Slanetz-Bartley agar (Biolife, Italy) and incubated at 37 °C for 48-72 hours, lactobacilli were counted on MRS Lactobacillus agar (Biolife, Italy) and incubated at 37 °C for 48-72 hours and coliforms bacteria were counted on MacConkey agar (Biolife, Italy) and incubated at 37 °C for 24-48 hours. In our study the number of coliforms bacteria ranged between 3.78 to 4.45 log cfu.g-1, lactobacilli ranged between 3.85 to 5.00 log cfu.g-1 and enterococci ranged between 3.48 to 4.48 log cfu.g-1. |
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It is first study about caecum microflora study after epicatechin and patulin toxin application. In this study classical method was used for enumeration of bacteria . Enterococci were counted on Slanetz-Bartley agar (Biolife, Italy) and incubated at 37 °C for 48-72 hours, lactobacilli were counted on MRS Lactobacillus agar (Biolife, Italy) and incubated at 37 °C for 48-72 hours and coliforms bacteria were counted on MacConkey agar (Biolife, Italy) and incubated at 37 °C for 24-48 hours. In our study the number of coliforms bacteria ranged between 3.78 to 4.45 log cfu.g-1, lactobacilli ranged between 3.85 to 5.00 log cfu.g-1 and enterococci ranged between 3.48 to 4.48 log cfu.g-1.</description><identifier>EISSN: 1338-5178</identifier><language>eng</language><publisher>Nitra: Faculty of Biotechnology and Food Sciences</publisher><subject>Animals ; Bacteria ; Biotechnology ; Colon ; Flavonoids ; Food ; Microorganisms ; Motility ; Natural products ; Physiology ; Proteins ; Rabbits</subject><ispartof>Journal of microbiology, biotechnology and food sciences, 2014-02, Vol.3, p.97</ispartof><rights>Copyright Faculty of Biotechnology and Food Sciences Feb 2014</rights><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780</link.rule.ids></links><search><creatorcontrib>Kacániová, Miroslava</creatorcontrib><creatorcontrib>Capcarová, Marcela</creatorcontrib><creatorcontrib>Zbynovská, Katarína</creatorcontrib><creatorcontrib>Hascík, Peter</creatorcontrib><creatorcontrib>Melen, Martin</creatorcontrib><creatorcontrib>Petrová, Jana</creatorcontrib><creatorcontrib>Charousová, Ivana</creatorcontrib><creatorcontrib>Hleba, Lukás</creatorcontrib><title>CHARACTERIZATION OF RABBITS MICROFLORA AFTER NATURAL PRODUCTS APPLICATION</title><title>Journal of microbiology, biotechnology and food sciences</title><description>The aim of this study was to compare the microbial species in caecum microflora of rabbit in control group against experimental group where epicatechin and patulin were applied. 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In our study the number of coliforms bacteria ranged between 3.78 to 4.45 log cfu.g-1, lactobacilli ranged between 3.85 to 5.00 log cfu.g-1 and enterococci ranged between 3.48 to 4.48 log cfu.g-1.</description><subject>Animals</subject><subject>Bacteria</subject><subject>Biotechnology</subject><subject>Colon</subject><subject>Flavonoids</subject><subject>Food</subject><subject>Microorganisms</subject><subject>Motility</subject><subject>Natural products</subject><subject>Physiology</subject><subject>Proteins</subject><subject>Rabbits</subject><issn>1338-5178</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNotjk1rwjAAhsNgMHH-h4DnQtN8H2NmZ6CakqUXL9KkyUHGdFb__8K29_JenvfjCSwQxqKiiIsXsJrnc13EJG8oXQCjd8op7bfOHJU39gBtC53abIz_gHujnW076xRUbUHgQfnBqQ72zr4NuhCq7zujf4Ov4DmPn3Na_fsSDO3W613V2feCdNUVIXyvUohTwwOVkxAZIcYj4ylMWZKMysWYaQ5BjjVOMiNOmEyExMBGnpoUEY54CdZ_vdfb5fuR5vvpfHncvsrkCTEiakZIGfoBFQZCQw</recordid><startdate>20140201</startdate><enddate>20140201</enddate><creator>Kacániová, Miroslava</creator><creator>Capcarová, Marcela</creator><creator>Zbynovská, Katarína</creator><creator>Hascík, Peter</creator><creator>Melen, Martin</creator><creator>Petrová, Jana</creator><creator>Charousová, Ivana</creator><creator>Hleba, Lukás</creator><general>Faculty of Biotechnology and Food Sciences</general><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ARAPS</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>BYOGL</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>LK8</scope><scope>M0K</scope><scope>M7P</scope><scope>M7S</scope><scope>P5Z</scope><scope>P62</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope></search><sort><creationdate>20140201</creationdate><title>CHARACTERIZATION OF RABBITS MICROFLORA AFTER NATURAL PRODUCTS APPLICATION</title><author>Kacániová, Miroslava ; 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| subjects | Animals Bacteria Biotechnology Colon Flavonoids Food Microorganisms Motility Natural products Physiology Proteins Rabbits |
| title | CHARACTERIZATION OF RABBITS MICROFLORA AFTER NATURAL PRODUCTS APPLICATION |
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