Osmoporation is a versatile technique to encapsulate fisetin using the probiotic bacteria Lactobacillus acidophilus

This paper describes preparation and characterization of beads of alginate and psyllium containing probiotic bacteria ofLactobacillus acidophilusDMSZ20079. Twelve different formulations containing alginate (ALG) and alginate-psyllium (ALG-PSL) were prepared using extrusion technique. The prepared beads were characterized in terms of size, morphology and surface properties, encapsulation efficiency, viabilities in acid (pH 1.8, 2 hours) and bile (0.5% w/v, 2 hours) conditions, and release in simulated colon pH conditions. The results showed that spherical beads with narrow size distribution ranging from1.59±0.04to1.67±0.09 mm for ALG and from1.61±0.06to1.80±0.07mm for ALG-PSL with encapsulation efficiency higher than 98% were achieved. Furthermore, addition of PSL into ALG enhanced the integrity of prepared beads in comparison with ALG formulations. The results indicated that incorporation of PSL into alginate beads improved viability of the bacteria in acidic conditions as well as bile conditions. Also, stimulating effect of PSL on the probiotic bacteria was observed through 20-hour incubation in simulated colonic pH solution. According to ourin vitrostudies, PSL can be a suitable polymer candidate for partial substitution with ALG for probiotic coating.

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Survival of Lactobacillus Acidophilus as Probiotic Bacteria using Chitosan Nanoparticles

International Journal of Engineering ◽

10.5829/idosi.ije.2017.30.04a.01 ◽

2017 ◽

Vol 30 (4) ◽

Keyword(s):

Lactobacillus Acidophilus ◽

Chitosan Nanoparticles ◽

Probiotic Bacteria

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Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese

Dairy Science and Technology ◽

10.1007/s13594-013-0158-x ◽

2014 ◽

Vol 94 (3) ◽

pp. 255-267 ◽

Cited By ~ 4

Author(s):

María Cristina Perotti ◽

Irma Verónica Wolf ◽

Margherita Addis ◽

Roberta Comunian ◽

Antonio Paba ◽

...

Keyword(s):

Lactobacillus Acidophilus ◽

Probiotic Bacteria ◽

Ovine Cheese

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Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus

Journal of Dairy Research ◽

10.1017/s0022029908003828 ◽

2009 ◽

Vol 76 (1) ◽

pp. 74-82 ◽

Cited By ~ 29

Author(s):

Francesca Patrignani ◽

Patricia Burns ◽

Diana Serrazanetti ◽

Gabriel Vinderola ◽

Jorge Reinheimer ◽

...

Keyword(s):

High Pressure ◽

Thermal Treatment ◽

Lactobacillus Acidophilus ◽

Fermented Milk ◽

Food Preservation ◽

Starter Cultures ◽

Probiotic Bacteria ◽

High Pressure Homogenization ◽

Heat Treated ◽

Texture Parameters

High pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment for food preservation and diversification. In order to evaluate its potential for the production of fermented milks carrying probiotic bacteria, four types of fermented milks were manufactured from HPH treated and heat treated (HT) milk with and without added probiotics. Microbiological, physicochemical and organoleptic analyses were carried out during the refrigerated period (35 d at 4°C). HPH application to milk did not modify the viability of the probiotic cultures but did increase the cell loads of the starter cultures (ca. 1 log order) compared with traditional products. The coagula from HPH-milk was significantly more compacted (P<0·05) (higher firmness) than that obtained with HT-milk, and it had the highest values of consistency, cohesiveness and viscosity indexes compared with fermented milks produced without HPH treatment. All the samples received high sensory analysis scores for each descriptor considered. HPH treatment of milk can potentially diversify the market for probiotic fermented milks, especially in terms of texture parameters.

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Development of Synbiotics with Inulin, Palatinose, α-Cyclodextrin and Probiotic Bacteria

Polish Journal of Microbiology ◽

10.33073/pjm-2014-005 ◽

2014 ◽

Vol 63 (1) ◽

pp. 33-41 ◽

Cited By ~ 10

Author(s):

RAMINTA PRANCKUTĖ ◽

ARNOLDAS KAUNIETIS ◽

NOMEDA KUISIENĖ ◽

DONALDAS ČITAVIČIUS

Keyword(s):

Antibacterial Activity ◽

Gastrointestinal Tract ◽

Lactobacillus Acidophilus ◽

Lactobacillus Casei ◽

Growth Analysis ◽

Probiotic Bacteria ◽

Beneficial Bacteria ◽

Antibacterial Compounds ◽

Type Strains

Success in creating a synbiotic depends on compatibility between the chosen components--prebiotic and probiotic. In this work the interactions between Lactobacillus sp. strains isolated from yogurts and type strains of Lactobacillus sp. and Lactococcus sp., and the dependence of their growth and antibacterial activity on three oligosaccharides (OS)--palatinose, inulin and alpha-cyclodextrin were investigated. All isolated lactobacilli produce antibacterial compounds, which possibly are the bacteriocins of Lactobacillus casei ATCC334 strain. Results of growth analysis with different OS revealed that part of lactobacilli isolated from yogurts can effectively ferment inulin and may be used for the development of synbiotics. Palatinose and Lactobacillus acidophilus could be used as symbiotics with effective antibacterial activity. One of the types of Lactococcus sp. strains can assimilate palatinose and alpha-cyclodextrin, so they both can be used as components of synbiotics with the investigated lactococci. Results of this analysis suggest that the investigated isolated and type strains of Lactobacillus sp. and Lactoccocus sp. can be useful as probiotics in the development of synbiotics. Together with prebiotics--palatinose, inulin and alpha-cyclodextrin, the synbiotics, which could regulate not only the growth of beneficial bacteria in the gastrointestinal tract, but also their antibacterial activity, can be created.

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STUDI KOMPARATIF FISIOLOGIS PROBIOTIK Laktat DALAM beberapa MEDIA CAIR GULA SEDERHANA

Jurnal Riset Kimia ◽

10.25077/jrk.v4i2.133 ◽

2015 ◽

Vol 4 (2) ◽

pp. 64

Author(s):

Nurmiati

Keyword(s):

Lactic Acid ◽

Population Growth ◽

Lactobacillus Acidophilus ◽

Growth And Development ◽

Ph Value ◽

Probiotic Bacteria ◽

Total Acidity ◽

Liquid Media ◽

Streptococcus Lactis ◽

Simple Sugar

ABSTRACT Several simple sugar liquid media were used to observe the growth of several lactic acid probiotic bacteria were usually used in food probiotic products. The required of the sugar of the bacteria were observed in liquid media consisting simple sugar such as glucose, fructose, lactose and sucrose by observing the population growth and the metabolite products. The lactic acid probiotic bacteria were used were Lactobacillus acidophilus, L. casei, L. plantarum, Streptococcus lactis, S. thermophilus, Leuconostoc mesentroides and Pediococcus acidilactisi. The analysis of the result obtained the growth of populations, the developments of the pH value and total acidity. The results showed that the respond of the probiotics in it’s growth and development to the different simple sugar were vary. Glucose and sucrose are suitable simple sugar for all lactic acid probiotics. S.lactis showed in all media lower average of pH-Value (2.43) than other bacteria after 4 weeks observation. The highest decreasing of pH Value achieved by L.acidophilus Keywords : Lactic acid probiotic bacteria, Glucose, Sucrose, Fructose, Lactose

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VIABILITY OF LACTOBACILLUS acidophilus AND SYNERESIS OF PROBIOTIC YOGHURT PRODUCED FROM RECONSTITUTED SKIM AND WHOLE MILK POWDER DURING 35 DAYS REFRIGERATED STORAGE AT 4±2 oC

Bacterial Empire ◽

10.36547/be.2019.2.2.54-57 ◽

2019 ◽

Vol 2 (2) ◽

pp. 54

Author(s):

Obhioze Augustine Akpoka ◽

T. E Obi

Keyword(s):

Lactobacillus Acidophilus ◽

Starter Culture ◽

Milk Powder ◽

Skim Milk ◽

Streptococcus Thermophilus ◽

Lactobacillus Bulgaricus ◽

Probiotic Bacteria ◽

Whole Milk ◽

Freeze Dried ◽

Whole Milk Powder

Currently, the food industry wants to expand the range of probiotic yogurts but each probiotic bacteria offers different and specific health benefits. This study examined the viable counts of Lactobacillus acidophilus and percentage syneresis of probiotic yoghurt produced from reconstituted skim and whole milk powder stored for 35 days at 4±2 oC. Skim milk probiotic yoghurt (SMPY) and Whole milk probiotic yoghurt (WMPY) were produced by reconstituting dry milk powder (130 g/900 ml w/v), which was pasteurized at 85 oC for 15 mins, cooled to 43 oC and inoculated with freeze dried probiotic yoghurt mixed starter culture containing Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB) and Lactobacillus acidophilus (LA). The yoghurt samples were analyzed for viability of ST, LB, LA and also syneresis. During storage, the viable counts of ST in SMPY decreased from 5.43x108 to 5.18x106 cfu/ml, LB (2.47x108 to 8.10x105 cfu/ml) and LA (1.83x108 to 5.78x105 cfu/ml). Similarly, the viable counts of ST in WMPY decreased significantly from 5.40x108 to 5.15x106 cfu/ml, LB (2.43x108 to 7.82x105 cfu/ml) and LA (1.80x108 to 5.84x105 cfu/ml). Although the mean viable counts of the LA decreased during storage, both SMPY and WMPY still contained an average of 1.48x106 cfu/ml of probiotic cells up to 28 days of storage, which is above the “therapeutic minimum” of 106 cfu/ml. The percentage syneresis of SMPY and WMPY increased significantly during the 35 days of storage, from 24.4-32.0 % and 24.8-32.7 % respectively. There was a positive correlation between storage time and syneresis thus affecting the texture. In conclusion, yoghurt made from either skim or whole milk powder can be used as an adequate carrier of LA (probiotic bacteria) up to a period of 28 days at 4±2 oC and a stabilizer should be used to reduce the separation of whey and thus maintain the texture.

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