Opinions on Article

[scinerd56]

I was reading this article and found it very difficult to read but I wanted to get a second opinion. It's pretty length, but I would appreciate if anyone would read it and give some constructive criticism or negative critiques. I need to set-up similar experiments as it but there are some problems with the design. I just can't work them out with certainty

 

The article is called

PROPIONIBACTERIUM FREUDENREICHII STRAINS AS ANTIBACTERIAL AGENTS AT NEUTRAL PH AND THEIR PRODUCTION ON FOOD-GRADE MEDIA FERMENTED BY SOME LACTOBACILLI

I would appreciate any help or feedback.

[Genecks]

If this is a school project, thus homework, then I suggest it gets moved to the homework help area. Otherwise, if this is original research that you're doing on your own or for someone else without a letter grade, then it's fine here.

 

What kind of research program do you want to develop? Do you want to find other bacteria that are similar to Propionibacterium freudenreichii and how they were able to grow with lacto bacteria and yet inhibit other pathogenic bacteria?

 

I don't have an encyclopedic knowledge of bacteria. As such, I don't know what bacteria would be similar to the P. freudenreichii, thus allowing similar results. You would have to determine that. The main goal of the article is the utility of the P. freudenreichii in food science. As such, I assume your goals are food science oriented. However, you could attempt to find other bacteria that have a.... ooh, old school ecology knowledge here... mutual? there is an ecology term where organisms get together to help each other... and then yet inhibit others from taking over their territory. This becomes an ecological issue amongst bacteria in their media, then. As such, you would have to research various bacteria, their media, growth amongst other bacterial, and their inhibition amongst other bacteria. Afterward, if you can develop a novel experiment, then you would make a new discovery... but if you use a new media, it may be useful to food science. Yogurt is a nice media. Cheese, perhaps. Various kinds of medias could be used. It's all about being original, despite there being classy expensive medias and whatnot.

 

ABSTRACT

Propionibacteria
are food-grade microorganisms that can suppress undesirable microbes in
food. Profitability of their application depends on their effectiveness
against food-spoiling bacteria and on the accessibility of the
protective product. In this study, the ability of Propionibacterium freudenreichii Pr4 to retard the growth of Bacillus subtilis, Bacillus cereus, Pseudomonas putida and Escherichia coli at neutral pH was proven. The efficiency of P. freudenreichii culture broth against all these bacteria, except E. coli,
was similar to that of the chemical propionate, taken in the same
amounts. Consequent cultivation with certain lactic acid bacteria was
found to be a convenient way to achieve active growth of P. freudenreichii on food-grade media. The pregrowth of Lactobacillus acidophilus 146 in skim milk and milk whey stimulated considerably the growth of P. freudenreichii Pr2 and the production of propionate. The final amount of P. freudenreichii Pr2 and L. acidophilus 146 viable cells in this case was 1.5 and 2 times more than when the bacteria grew separately. Other three Lactobacillus species tested did not provide stimulating effects. Sequential fermentation with Lactobacillus delbrueckii B-3887 allowed to provide the growth of P. freudenreichii Pr4 in wheat flour medium and to get preparation that contains enough propionate for antirope bread protection.

PRACTICAL APPLICATIONS

Now we suggest a solid basis for the use of investigated strains of Propionibacterium freudenreichii
in food bioprotection; first of all (directly due to our results) in
bread manufacturing practice. They can be used as growth inhibitors of Bacillus subtilis, Escherichia coli and some Pseudomonas
species not only in acidic but also in pH-neutral conditions. The
two-stage cultivation of specially selected pairs of lactobacilli and
propionibacteria is an approach for obtaining the
propionibacteria-containing preparations in economic and convenient way.
The preparations can be applied for antibacterial protection of some
other foods: dairy products, surfaces of cheeses, butter, sausages, etc.

 

Edited April 17, 2013 by Genecks