Using of isolated saccharomyces cerevesiae var boulardii from dried and fresh fruit as a probiotic

العناوين الأخرى

استخدام Saccharomyces cerevisiae var boulardii المعزولة من الفواكه الطازجة و الجافة كمعزز حيوي

مقدم أطروحة جامعية

Khidr, Khanda Umar

مشرف أطروحة جامعية

al-Zubaydi, Zaynab Muhammad Nasif

أعضاء اللجنة

Qujah, Abd al-Jabbar Umar
Khidr, Adil K.
Abd Allah, Basimah Ahmad

الجامعة

جامعة صلاح الدين

الكلية

كلية الزراعة

دولة الجامعة

العراق

الدرجة العلمية

ماجستير

تاريخ الدرجة العلمية

2011

الملخص الإنجليزي

The study included isolation and identification of Saccharomyces cerevisiae var boulardii from fresh and dried fruits such as (fig, grape, apricot, lychees, mangosteen) that were available in local markets in Erbil city.

Fifty isolates of the yeast were obtained depending on morphological, physiological and biochemical tests.

The inhibitory activity of isolated yeasts against pathogenic bacteria Salmonella enterica subspp.

Enterica (Typhimurium) and Escherichia coli (in vitro) was determined by two methods (Well's Diffusion method and Izgu and Demet's method).

The optimal environmental condition such as pH, temperature, incubation period and presence of oxygen that had effect on the growth of the isolated yeasts were studied, also physiological properties and the ability of them to tolerate different concentrations of bile salt and gastric acids were also studied.

1- Finally the use of isolated yeasts as aprobiotic on infected rats with pathogenic bacteria Salmonella enterica subspp.

Enterica (Typhimurium) was tested.

The results summarized as below : Fifty isolates of Saccharomyces cerevisiae var boulardii was obtained according to morphological, physiological and biochemical tests.

2- Two methods were used to determine inhibitory activity of the isolated yeasts.

The highest diameter of inhibition zone in Well Deffusion method was (16 mm) for isolates (S.b32) against S.

Typhimurium and E.

coli was 15 mm) for the isolates (S.b5, S.b32, S.b48) while in Izgu and Demet method the highest diameter was (14mm) for the isolate (S.b32)against (S.c1, S.b2, S).

Typhimurium and was (14mm) for the isolated yeasts, S.c19) against E.

coli and there was significant difference between the two II methods P ˃ 0.01 3- The best incubation period to give the best efficiency was 48 hr and there was significant different in incubation at 48hr p˃0.01, the best pH was 5.5, also there was significant different at pH 5.5 p˃0.01.

There was no significant different p˂0.01 between using temperature degree (32ºC, 37ºC) for incubation the isolated yeasts, between using normal incubator and shaking incubator there was significant different p˃0.01 for growth of the isolated yeasts to produce inhibitory substances.

4- Ten strains of the isolated yeast had the highest inhibitory activity and were used to study physiological properties (bile salt concentration and gastric acidity) which was (S.b6, S.c1, S.b2, S.c36, S.b13, S.b28, S.b32, S.b48, and S.b5) S.b22, against pathogenic bacteria.

5- During the study of physiological properties of the isolated yeasts, was observed that isolate (S.b32) was more resistance than other strains when exposed to bile salt and gastric acids.

6- The isolated yeast S.b32 which had the highest inhibition zone against pathogenic bacteria and more resistance to bile salt concentration and gastric acidity than other isolates was used as aprobiotic for treatment of infected rats with S.

Typhimurium (in vivo).The rats that were treated with probiotic yeast had more survival percentage, the number of white blood cells was increased after 10 days of treatment and cholesterol level was decreased.

التخصصات الرئيسية

الأحياء

الموضوعات

• الفسيولوجيا

عدد الصفحات

106

قائمة المحتويات

• APA
• MLA
• AMA

لغة النص

الإنجليزية

نوع البيانات

رسائل جامعية

رقم السجل

BIM-310994