SURVIVAL QUANTIFICATION OF Lactobacillus rhamnosus IN PRESENCE OF Escherichia coli POLYETHYLENE GLYCOL, GLYCERO-GELATIN AND THE OBROMA
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Abstract
This study evaluated the survival dynamics of Lactobacillus rhamnosus in isolation and in co culture with Escherichia coli underdifferent bases: glycerogelatin, polyethylene glycol (PEG),and Theobroma. In monoculture, L. rhamnosus exhibited steadygrowth (y = 4.27 + 0.24x; R² =0.891), establishing a stable baseline. Co-culture with E. coli in glycerogelatin led to pronounced suppression (y = 5.17 + 0.03x; R² = 0.203; P = 0.002), indicating severe stress and competitive inhibition. PEG similarly reducedviability (y = 5.51 + 0.1x; R² = 0.487; P = 0.015), suggesting limited protective capacity. In contrast, Theobroma mitigated antagonistic effects (y = 6.67 + 0.2x; R² = 0.829; P = 0.032), supporting partial growth recovery. These findings indicate that bases significantly modulate microbial competition, with Theobroma providing the most favorable environment for L. rhamnosus survival amidst E. coli interference
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