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Bakterie Asaia sp. - interesujący model biologiczny

Antolak H., Kręgiel D.

Laboratorium - Przegląd Ogólnopolski

2017

nr 3-4

46--50

Bakterie należące do rodzaju Asaia izolowane są nie tylko z tropikalnych kwiatów, owoców, narządów wewnętrznych komarów, ale także jako drobnoustroje zanieczyszczające napoje bezalkoholowe w Europie. Mają unikatowe zdolności adaptacyjne, do których należą geny kodujące białka – sensory temperatury, geny kodujące adhezyny, a także operony pozwalające na przeżycie i rozwój w środowiskach o ograniczonym dostępie tlenu. Unikalne uzdolnienia pozwoliły na wykorzystanie tych bakterii jako narzędzia w walce przeciwko malarii.

Bacteria belonging to the genus Asaia are isolated from tropical flowers, fruits, internal organs of mosquitoes, as well as spoilage microorganisms in soft drinks in Europe. They show unique adaptability that includes genes encoding proteins – temperature sensors, genes encoding adhesins, and operons allowing for the survival and development in environments with the lower concentration of oxygen. These abilities allow for the use of the bacteria Asaia spp. as a tool to fight against malaria.

Anti-adhesion activity of mint (Mentha piperita L.) leaves extract against beverage spoilage bacteria Asaia spp.

Antolak H., Czyżowska A., Kręgiel D.

Biotechnology and Food Science

2016

Vol. 80, nr 2

119--127

The production of a functional beverage, supplemented with fruit flavourings meets the problem of microbiological contamination. The most frequent source of such spoilage is the bacteria from the relatively newly discovered genus Asaia. It causes changes in organoleptic properties, creating turbidity, haziness and distinctive sour odour as well as biofilm on production lines which are responsible for secondary contamination of products. For this reason, new methods using natural preservatives are being developed to minimize this microbiological contamination. The application of some plant extracts as an additives in functional beverages production is presumed to have a beneficial effect on reducing adhesive abilities of the bacteria. The aim of this research was to investigate the effects of mint leaves extract on the Asaia lannensis and Asaia bogorensis adhesive abilities to polystyrene. The bacterial adhesion was analysed by means of plate count method and luminometric tests. Additionally, plant extract was subjected to high performance liquid chromatography (HPLC) analysis, in order to check polyphenols content. Results indicates that 10% (v/v) addition of mint extract significantly reduced Asaia spp. adhesion to polystyrene. Due to the presence of bioactive compounds in the used extract, it can be used as an additive to increase microbiological stability as well as health promoting values of beverages.