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What is the growth temperature and pH of lactobacillus casei strain shirota?
Wiki User
∙ 12y ago
pH 5 optimal growth range 25-32 degrees c
Wiki User
∙ 12y ago
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Where did first Lactobacillus casei Shirota come from?
In 1930, Dr.Minoru Shirota, working in a microbiology lab at Kyoto Imperial University's School of Medicine, became the first in the world to succeed in culturing a strain of lactic acid bacteria beneficial to human health. This bacterium was named "Lactobacillus casei strain Shirota" after Dr.Shirota.It was 1921 when Minoru Shirota was admitted to university to study medicine. In those days, Japan was not a wealthy nation, and many children lost their lives to infectious diseases and other maladies brought on by malnutrition. Deeply concerned about these conditions, Dr.Shirota was determined, while still a medical student, that he would focus his efforts on preventive medicine, and turned his attention to the study of microorganisms. He set about developing a stronger strain of lactic acid bacteria which would word to destroy the harmful bacteria living in the intestines, and therefore improve and maintain the health of human beings. The result of his efforts was the successful culturing of Lactobacillus casei strain Shirota.Dr. Shirota then began working together with supporters to make a delicious, yet affordably priced drink incorporating the strain Shirota so that many people could enjoy the benefits of microorganisms. His dedication led to the development of Yakult, a fermented mild drink, which was introduced to the market in 1935.Dr. Shirota was driven by a relentless dedication to good health. His passion, creativity, and inexhaustible curiosity live on today, through the continuing progress of Yakult.
What are some of the ingredients in Yakult?
Yakult was created by a Japanese scientist and it is made by mixing skim milk with a special strain of bacteria. This bacteria is called bacterium Lactobacillus casei Shirota and along with water and skim milk are some of the ingredients that come together when making a Yakult.
Is all Lactobacillus Acidophilus the DDS-1 strain?
No, apparently the DDS-1 strain of Lactobacillus Acidophilus was discovered by Dr. Shahani at the University of Nebraska, and is considered to be a superior strain for supplements because of it's ability to survive the acids in the stomach.Not all probiotics that say they contain Lactobacillus Acidophilus use the DDS-1 strain. If they have the DDS-1 strain in their probiotic compound, they would most likely advertise it on the labeling. If it is not specified as DDS-1, then most likely it is a different strain.
Yakult is good for a pregnant woman?
Yakult contains one type of bacteria only - Lactobacillus casei Shirota strain, so there is no risk of listeriosis which is caused by the Listeria strain of bacteria. Constipation and indigestion (acid reflux) are common during pregnancy, and we have received a lot of positive feedback from people commenting on the relief that drinking Yakult has provided in maintaining a balanced intestinal microflora.Yes, Yakult is safe to drink during pregnancy.
What is Lactobacillus plan-tarum 299v?
Much of the research and marketing of proven probiotics is conducted outside the United States. One such research proven probiotic strain is Lactobacillus plan-tarum 299v.
What is heat strain?
heat strain or the thermal strain is caused due to the temperature changes. A solid body expands as the temperature increases and contracts as the temperature decreases.this causes the thermal strain. for a homogeneous and isotropic body the thermal strain is caused by change in temperature. thermal strain = coefficient of linear thermal expansion * change in temperature where the coefficient of linear thermal expansion gives the strain per degree of temperature.
What is self annealing?
Its when a metal can recrystallize and have grain growth at room temperature, and so can be cold worked but not be strain hardened at the same time- its rather useful.
What is the survival temperature of Lactobacillus bacteria?
According to Collins and Hartlein (1982), lactobacillus growth rate declines rapidly (from more than one generation per hour at optimum to less than one generation per day) below about 15 C and above 55 C or so, but survivorship and optimal temperature vary among strains. At 63 C, almost 93% of one strain died while less than 30% of individuals of another strain died at this temperature.On the cold end of the spectrum, freezing seems to be okay. Lactobacilli survive cryopreservation and freeze-drying. Although they won't die, their growth is predicted to stop absolutely around -4 C (Wijtzes et al, 1995).Collins and Hartlein, 1982, J. Dairy Sci. 65(6):883ffWijtzes et al 1995 App Env Mic 61(7)2533ff
What placed a major strain on China and economy?
population growth
What placed a major strain on China a economy?
population growth
Difference between unbonded strain gauge and bonded strain gauge?
The essential difference is that the bonded strain gauges are bonded on to the specimen whose strain is being measured whereas the unbonded strain gauges are not bonded on to the specimen. As the bonded strain gauges are well bonded on to the specimen, the entire strain being experienced by the specimen is transferred to the strain gauge. However, the bonded strain gauges are affected by temperature changes and also due to transverse strains.For transverse strains and ambient temperature compensations, suitable circuits for compensation can be used using Wheatstone's bridge. The unbonded strain gauges cannot transfer the strain of the specimen to the strain gauge and hence it is used mainly for displacement, or pressure or force transducers. It is least affected by transverse strain and temperature compensation of unbonded gauges cis automatically eliminated using Wheatstone's bridge.
What is principle of strain gauge?
change in temperature causes change in pressure
