https://ogma.newcastle.edu.au/vital/access/ /manager/Index en-au 5 https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:47745 Wed 25 Jan 2023 15:49:34 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:44379 Wed 12 Oct 2022 11:13:50 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:11817 Wed 11 Apr 2018 18:39:40 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:15130 Wed 11 Apr 2018 16:03:23 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:10296 Wed 11 Apr 2018 11:31:06 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:41488 Wed 10 Aug 2022 12:25:35 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:46280 Tue 15 Nov 2022 08:30:52 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:54790 Tue 12 Mar 2024 14:35:02 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:50046 Thu 29 Jun 2023 14:52:42 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:48856 400 biosynthetic gene clusters that underlie the biosynthesis of antioxidant, antimicrobial, cytotoxic, and other secondary metabolites. Moreover, we uncovered genomic features—not previously described for coral-bacterium symbioses—potentially involved in host colonization and host-symbiont recognition, antiviral defense mechanisms, and/or integrated metabolic interactions, which we suggest as novel targets for the screening of coral probiotics. Our results highlight the importance of bacterial cultures to elucidate coral holobiont functioning and guide the selection of probiotic candidates to promote coral resilience and improve holistic and customized reef restoration and rehabilitation efforts.]]> Thu 13 Apr 2023 13:36:58 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:31195 in vitro analysis was conducted, whereby changes in pH and lactic acid metabolism were compared in identical acidified rumen samples, following inoculation with various propionibacteria. This was followed by a study to evaluate the effect of bacterial inoculation dosage on acid metabolism. The results indicated that lactic acid levels in the rumen fluid were significantly reduced, and propionic acid and acetic acid concentrations both significantly increased, following addition of propionibacteria. Significant ‘between strains’ differences were observed, with Propionibacterium acidopropionici 341, Propionibacterium freudenreichii CSCC 2207, Propionibacterium jensenii NCFB 572 and P. jensenii 702 each producing more rapid reduction of lactic acid concentration than P. freudenreichii CSCC 2206, P. acidopropionici ATCC 25562 and Propionibacterium thoenii ATCC 4874. Furthermore, the efficacy of this application was dosage related, with the rates of reduction in lactic acid levels and production of propionic acid, both significantly greater for the higher (10¹⁰ cfu mL⁻¹) compared with lower (10⁵ cfu mL⁻¹) dosage inoculation. The results confirmed that the introduction of propionibacteria could promote more rapid reduction of lactic acid levels than would occur without their addition, demonstrating their potential in controlling ruminal acidosis.]]> Sat 24 Mar 2018 08:44:46 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:7881 Sat 24 Mar 2018 08:41:35 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:1902 Sat 24 Mar 2018 08:33:09 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:1587 Sat 24 Mar 2018 08:30:29 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:13490 Sat 24 Mar 2018 08:16:45 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:10762 Sat 24 Mar 2018 08:13:54 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:11285 Sat 24 Mar 2018 08:12:43 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:11383 Sat 24 Mar 2018 08:11:52 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:17320 7 to 10⁸ cfu g⁻¹ up to 52 weeks at −20 °C regardless of the type of packaging. Packaging materials had a significant influence on the complete melting time of ice cream, and with the melting quality of the product as identified by the tasting panel, one week after production. The influence of packaging was not apparent in relation to other physico-chemical properties and sensory attributes of the product, while variation in certain sensory properties such as body and texture and taste of the product was apparent after 12 weeks storage.]]> Sat 24 Mar 2018 08:01:45 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:20104 Sat 24 Mar 2018 08:00:08 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:21797 in vitro gastrointestinal survival and adhesion ability of probiotic Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and Propionibacterium jensenii 702 were evaluated using goat's milk ice cream, plain and fruit yogurts. Carrier food matrix had a significant influence on the in vitro gastrointestinal tolerance of all three probiotics when exposed to both highly acidic conditions (pH 2.0) and 0.3% bile. Exposure to conditions of lower pH (pH 2.0) resulted in a significant reduction in probiotic viability during simulated gastric transit tolerance compared to pH levels of 3.0 and 4.0. However, ice cream was generally found to improve the acid and bile tolerance of the probiotics compared to plain and stirred fruit yogurts. In a similar manner, the in vitro adhesion ability of probiotics was found to be influenced by the carrier food matrix, with fruit yogurt providing the most favorable outcomes, although in all cases a substantial number of viable bacteria (10⁵–10⁶ cfu/g) were able to attach to the Caco-2 cells.]]> Sat 24 Mar 2018 07:59:21 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:26997 Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and novel potential probiotic Propionibacterium jensenii 702 was resuspended in reconstituted (20% w/v) goat's milk, spray dried in a mini spray dryer (inlet temperature=195°C and outlet temperature=85°C) and the spray dried powder was stored in air tight glass jars at 4°C and 30°C for 24 weeks. Powder quality and probiotic viability after spray drying and subsequent storage were measured. Spray drying probiotics in reconstituted goat's milk resulted in a significant reduction in the viability of all three probiotics. However, all three probiotics were able to maintain satisfactory viability levels (10⁶-10⁸cfu/g) after spray drying. While storage temperature did not appear to have a significant effect on moisture content, the viability of all three strains declined dramatically when stored at 30°C but lactobacilli and propionibacteria remained virtually unaffected under storage at 4°C, satisfying recommendations regarding the level of viable cells in probiotic foods.]]> Sat 24 Mar 2018 07:25:49 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:22562 Sat 24 Mar 2018 07:14:48 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:43588 Mon 26 Sep 2022 14:23:56 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:47504 Megasphaera elsdenii and Streptococcus bovis in various co-culture combinations in a simulated rumen environment comprising unmodified rumen digesta supplemented with excess glucose. While suppression of lactic acid accumulation by both the dairy propionibacteria and M. elsdenii in the presence of S. bovis in the simulated rumen conditions was evident, propionibacteria were found to be more effective than M. elsdenii in controlling lactic acid levels.]]> Mon 23 Jan 2023 12:08:28 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33355 in vitro investigation of the feasibility of using these organisms as direct-fed microbials to control lactic acid acumulation in the rumen. Interactions between the propionibacteria, Streptococcus bovis and Megasphaera elsdenii were evaluated in terms of effects on lactic, acetic and propionic acid metabolism, following co-incubation. Spot resistance tests showed slight but varying degrees of growth inhibition by S. bovis among the propionibacteria, while no inhibition was observed between M. elsdenii and the different strains of dairy propionibacteria. In the co-culture experiments comprising S. bovis in nutrient broth, significant differences in pH and the levels of production of lactic, acetic and propionic acid, were observed between treatments following inoculation with various propionibacteria and/or M. elsdenii. In general, lactic acid concentrations at the end of the incubation were significantly lower in the cultures containing propionibacteria compared with cultures comprising either S. bovis only or S. bovis + M. elsdenii, although efficacy of lactate metabolism varied between species and strains. Moreover,the accumulation of acetic and propionic acid in the combined cultures, but not in the solo S. bovis culture, indicated that these compounds were produced as a result of the metabolism of lactic acid by the propionibacteria and M. elsdenii.]]> Fri 19 Oct 2018 16:54:43 AEDT ]]>