Influence of Moisture Content and Temperature on the Stability of a Dehydrated Probiotic Dairy Product Containing Bifidobacterium infantis or Lactobacillus acidophilus

2015 ◽  
pp. 461-468
Author(s):  
G. Trujillo-de Santiago ◽  
C. Rojas-de Gante
Keyword(s):  
Moisture Content ◽  
Lactobacillus Acidophilus ◽  
Dairy Product ◽  
Bifidobacterium Infantis ◽  
The Stability

scholarly journals Experimental Study on the Softening Characteristics of Sandstone and Mudstone in Relation to Moisture Content

2017 ◽  
Vol 2017 ◽  
pp. 1-14 ◽  
Author(s):  
Gui-chen Li ◽  
Chong-chong Qi ◽  
Yuan-tian Sun ◽  
Xiao-lin Tang ◽  
Bao-quan Hou
Keyword(s):  
Moisture Content ◽  
Vertical Displacement ◽  
Surface Porosity ◽  
Shear Tests ◽  
Moisture Contents ◽  
Dynamic Finite Element ◽  
Rock Types ◽  
Underground Roadway ◽  
The Stability ◽  
Kinetics Of

The kinetics of fluid-solid coupling during immersion is an important topic of investigation in rock engineering. Two rock types, sandstone and mudstone, are selected in this work to study the correlation between the softening characteristics of the rocks and moisture content. This is achieved through detailed studies using scanning electron microscopy, shear tests, and evaluation of rock index properties during exposure to different moisture contents. An underground roadway excavation is simulated by dynamic finite element modeling to analyze the effect of moisture content on the stability of the roadway. The results show that moisture content has a significant effect on shear properties reduction of both sandstone and mudstone, which must thus be considered in mining or excavation processes. Specifically, it is found that the number, area, and diameter of micropores, as well as surface porosity, increase with increasing moisture content. Additionally, stress concentration is negatively correlated with moisture content, while the influenced area and vertical displacement are positively correlated with moisture content. These findings may provide useful input for the design of underground roadways.

scholarly journals UV-VIS spectroscopy for monitoring yogurt stability during storage time

2016 ◽  
Vol 8 (30) ◽  
pp. 5962-5969 ◽  
Author(s):  
B. Aliakbarian ◽  
L. Bagnasco ◽  
P. Perego ◽  
R. Leardi ◽  
M. Casale
Keyword(s):  
Storage Time ◽  
Dairy Product ◽  
Entire Period ◽  
Vis Spectroscopy ◽  
The Stability ◽  
Color Texture

Color, texture and taste are key elements of a consumer's buying decision; thus, monitoring the stability of these features throughout the entire period of yogurt validity is fundamental for dairy product producers.

Ecology of moss-dwelling rotifers in a raised bog: Differentiation of rotifer communities in microhabitats

Biologia ◽  
2017 ◽  
Vol 72 (2) ◽  
Author(s):  
Irena Bielańska-Grajner ◽  
Tomasz Mieczan ◽  
Anna Cieplok
Keyword(s):  
Species Richness ◽  
Moisture Content ◽  
Dominant Species ◽  
Peat Bogs ◽  
Raised Bog ◽  
Ecological Relationships ◽  
Seasonal Factors ◽  
The Stability ◽  
Endangered Ecosystems ◽  
Rotifer Communities

AbstractPeat bogs play key roles in preserving the stability of ecological relationships, but are some of the fastest disappearing and most endangered ecosystems in Europe. The aims of this study were: (1) to compare the distribution, species richness, diversity, and density of rotifers in microhabitats of a raised bog; and (2) to verify the hypothesis that rotifer density and species composition are dependent on seasonal factors, moss moisture content, and the dominant species of mosses in the microhabitats. Sampling was done monthly from April to November in 2013–2014 in the bog Moszne in eastern Poland (51°27′28.7″ N, 23°07′15.8″ E). The microhabitats sampled included hummocks, slopes, and hollows. A total of 40 rotifer taxa were identified. The highest species richness occurred in the hollows (40), dominated by

scholarly journals Survival of free and microencapsulated Lactobacillus acidophilus and Bifidobacterium lactis in Doogh (a yogurt drink)

2019 ◽  
Author(s):  
Shahin Zomorodi
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Period ◽  
Sensory Properties ◽  
Bifidobacterium Lactis ◽  
Sample Distribution ◽  
Cold Room ◽  
Probiotic Strains ◽  
Sensory Evaluations ◽  
The Stability ◽  
Yogurt Drink

The present study was investigated the survival of probiotic strains, namely Lactobacillus acidophilus (LAFTI-L10) and Bifidobacterium lactis (LAFTI-B94), in both microencapsulated and free forms in Doogh as a yogurt drink. The effects of probiotic strains on physicochemical and sensory properties, stability, and microstructures of Doogh were evaluated during storage for 45 days in a cold room at a temperature of 5±1 °C. The statistical analysis of the results showed that the number of L. acidophilus and B. lactis in free forms decreased about 1.1 and 2.2 log cycles, respectively. However, the number of the microencapsulated forms were remained relatively constant during the storage period. Both free and microencapsulated forms were successful in keeping the counts of L. acidophilus and B. lactis in Doogh high enough for the therapeutic minimum (106-107 cfug-1) after 45 days. Nonetheless, the number of microencapsulated probiotics was higher than that of the free cells. The acidity, pH, and stability were significantly different between the samples. The microstructure of the samples was affected by the microencapsulation of bacteria because the sample distribution of the clusters and particles was more regular in the samples containing microencapsulated probiotics than in those containing free forms. According to the results of sensory evaluations, probiotics not only exerted no adverse effects on the physicochemical and sensory properties of Doogh but also improved the stability, microstructure, and flavor of this drink. Therefore, Doogh can be considered an effective food carrier for the delivery of probiotic organisms.

scholarly journals Physicochemical Properties and Stability of Microencapsulated Betacyanin Pigments from Red Dragon Fruit Peels and Flesh

2020 ◽  
pp. 141-148
Author(s):  
Rosalinda C Torres ◽  
Rowelain Mae G Yumang ◽  
Chelsea Kate F Jose ◽  
Danielle Camille P Canillo
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Morphological Characterization ◽  
Stability Study ◽  
Natural Colorant ◽  
Hygroscopic Moisture ◽  
Dragon Fruit ◽  
The Stability ◽  
Spray Dried ◽  
Hylocereus Polyrhizus

Dragon fruit (Hylocereus polyrhizus) is known for its purple-coloured peels and pulp, which can be attributed to the presence of betalains. In this study, the potential of red dragon fruit as a source of natural colorant was investigated. Betacyanins were extracted from red dragon fruit peels and flesh in 1:3 ratio with water. Microencapsulation by spray-drying was done by adding 5% and 10% (w/v) maltodextrin (DE 11.8) to peels and flesh extracts, respectively. The spray-dried colorant powders all obtained <10% moisture content, 5.261-6.409 g/100g hygroscopic moisture content, and 5.317-7.349(mg/100L) betacyanin content. Morphological characterization revealed spherical, agglomerated particles with visible cracks on the surface. The stability study conducted showed that pigment retention was lowest at 70°C and highest at 4°C. Keywords: Hylocereus polyrhizus; Red dragon fruit; Betacyanin; Microencapsulation; Physicochemical properties

Strain improvement of newly isolated Lactobacillus acidophilus MS1 for enhanced bacteriocin production

2017 ◽  
Vol 43 (3) ◽  
pp. 323-332 ◽  
Author(s):  
Mahwish Salman ◽  
Shazia Anwer Bukhari ◽  
Muhammad Shahid ◽  
Tanzila Sahar ◽  
Shazia Naheed
Keyword(s):  
Survival Rate ◽  
Ethidium Bromide ◽  
Lactobacillus Acidophilus ◽  
Strain Improvement ◽  
Bacteriocin Production ◽  
Chemical Mutagenesis ◽  
16S Rdna Sequence Analysis ◽  
Wide Range ◽  
Exclusion Chromatography ◽  
The Stability

Abstract Background: Lactic acid bacteria (LAB) are considered as GRAS (generally recognized as safe) and being used extensively as bio-preservatives. Bacteriocins, the metabolites of LAB, belong to a diverse family of naturally synthesized antimicrobial peptides. Objective: Strain improvement for enhanced bacteriocin production by physical and chemical mutagenesis. Methods: The bacterial strain was identified by 16S rDNA sequence analysis and improved by ultraviolet and ethidium bromide mutation. The resultant bacteriocin was biochemically characterized, purified and analyzed for mass determination. Results: Among mutants of identified Lactobacillus acidophilus MS1, the UV6 (ultraviolet mutant) revealed 3400 AU bacteriocin activity with 42% survival rate and EB5 (ethidium bromide mutant) exhibited 4020 AU with 28% survival rate. Bacteriocin of 6.5 kDa was purified by cation exchange and gel exclusion chromatography. It was found to be thermally stable at 100°C for 30 min and maintained the stability up to 121°C. The activity was monitored in a wide range of pH (4–9). Conclusion: Being resistant to several biochemical parameters, the bacteriocins have an effective incorporation in food, forage and pharmacy. There is a need to engage more efforts to explore novel bacteriocins and multifarious applications.

scholarly journals Experimental Study on Dynamic Resilient Modulus of Lime-Treated Expansive Soil

2020 ◽  
Vol 2020 ◽  
pp. 1-10
Author(s):  
Zheng Lu ◽  
Yang Zhao ◽  
Shaohua Xian ◽  
Hailin Yao
Keyword(s):  
Moisture Content ◽  
Environmental Changes ◽  
Resilient Modulus ◽  
Expansive Soils ◽  
Expansive Soil ◽  
Confining Pressure ◽  
Triaxial Tests ◽  
The Stability ◽  
Compaction Degree

Dynamic resilient modulus is the design index of highway subgrade design code in China, which is significantly affected by the traffic loads and environmental changes. In this study, dynamic triaxial tests were conducted to investigate the influence of moisture content, compaction degree, cyclic deviator stress, and confining pressure on lime-treated expansive soil. The suitability of UT-Austin model to lime-treated expansive soils was verified. The results indicate that the dynamic resilient modulus of lime-treated expansive soils increases nonlinearly with the increase of compaction degree, while decreases nonlinearly with the increase of dynamic stress level. The dynamic resilient modulus decreases linearly with the increase of moisture content and increases linearly with the increase of confining pressure. Moreover, the moisture content has a more significant effect on the dynamic resilient modulus of lime-treated expansive soil. Therefore, it is necessary to ensure the stability of soil humidity state and its excellent mechanical properties under long-term cyclic loading for the course of subgrade filling and service. Finally, the calculated results of the UT-Austin model for dynamic resilient modulus show a good agreement with the test results.

scholarly journals Moisture sorption isotherms of castor beans. Part 1: Mathematical modeling and hysteresis

2016 ◽  
Vol 20 (8) ◽  
pp. 751-756 ◽  
Author(s):  
André L. D. Goneli ◽  
Paulo C. Corrêa ◽  
Gabriel H. H. de Oliveira ◽  
Osvaldo Resende ◽  
Munir Mauad
Keyword(s):  
Moisture Content ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Environmental Condition ◽  
Adsorption And Desorption ◽  
Moisture Sorption Isotherms ◽  
Different Temperatures ◽  
The Difference ◽  
The Stability ◽  
And Storage

ABSTRACT Sorption isotherms are of great importance in post-harvest procedures, especially for predicting drying and storage, which help to establish the final moisture content of the product under certain environmental condition. Hysteresis is a phenomenon that occurs due to the difference between adsorption and desorption curves, which aids the evaluation of chemical and microbiological deteriorations, indicating the stability of stored products. Moisture sorption isotherms of castor beans were determined and hysteresis was analyzed. Static gravimetric technique at different temperatures (25, 35, 45 and 55 ± 1 °C) was used. Saturated salt solutions in the range of 37-87% ± 2% were utilized to create the required controlled relative humidity environment. Equilibrium moisture content data were correlated by different mathematical models and the Modified Halsey model presented good adjustment for the data, according to statistical procedures. Hysteresis between adsorption and desorption isotherms is present over the range of 0.2-0.9 of water activity, regardless of the temperature. This phenomenon decreases with temperature increase.

Beneficial Interrelationships Between Certain Microorganisms and Humans: Candidate Microorganisms for Use as Dietary Adjuncts1,2

1979 ◽  
Vol 42 (2) ◽  
pp. 164-167 ◽  
Author(s):  
S. E. GILLILAND
Keyword(s):  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Intestinal Tract ◽  
Bifidobacterium Bifidum ◽  
Enteric Pathogens ◽  
Survival And Growth ◽  
The Stability

The lactobacilli most often mentioned as beneficial dietary adjuncts are Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus bifidus (Bifidobacterium bifidum). These organisms all possess characteristics which would permit their survival and growth in the intestinal tract. They also produce antagonistic actions toward enteric pathogens. Various products are available which contain these organisms; however, there does appear to be a need for improving the stability of these bacteria in such products.

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