scholarly journals Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Monika Kocková ◽  
Monika Dilongová ◽  
Eva Hybenová ◽  
L’ubomír Valík
Keyword(s):  
Organic Acids ◽  
Ph Value ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Colony Form ◽  
Cell Counts ◽  
The Stability ◽  
And Storage

The aim of the present work was to evaluate suitability of cereals and pseudocereals for the development of new probiotic foods and to evaluate the stability of cereal and pseudocereal porridges fermented by probiotic strainLactobacillus rhamnosusGG. Ten samples of cereals and pseudocereals obtained from Slovak mill house and markets were used in this work. A mixture of each cereal and pseudocereal samples with water (10% w/v) was inoculated after sterilization with coequal number ofLactobacillus rhamnosusGG, to obtain approximately 5-6 log colony form units per gram of suspensions. Fermentation was led at 37°C during 10 hours. Fermented suspensions were stored for 21 days at 5°C. Monitoring of cell counts, pH value, and concentration of organic acids during fermentation and storage was done.

scholarly journals Legumes as Potential Plants for Probiotic Strain Lactobacillus rhamnosus GG

2015 ◽  
Vol 63 (5) ◽  
pp. 1505-1511 ◽  
Author(s):  
Monika Petruláková ◽  
Ľubomír Valík
Keyword(s):  
Metabolic Activity ◽  
Ph Value ◽  
Mechanistic Model ◽  
Lactobacillus Rhamnosus ◽  
Storage Period ◽  
Probiotic Strain ◽  
Chickpea Flour ◽  
White Bean ◽  
Red Bean ◽  
And Storage

The aim of the study was evaluation of growth and metabolic activity of Lactobacillus rhamnosus GG during fermentation of leguminous porridges (soybean flour, soybean, chickpea flour, chickpea, white bean, red bean, speckled bean, green lentil, husked lentil, yellow pea), and the evaluation of their stability during storage. A mixture of leguminous sample with water was inoculated after sterilization with equal number of L. rhamnosus GG, to obtain 5 log cfu/g in the porridge. Fermentation was led at 37 °C during 10 hours and storage at 5 °C for 21 days. Monitoring of the lactobacilli counts, pH value, and concentration of organic acids during fermentation and storage was done. Calculation of growth and metabolic parameters during fermentation and storage period was performed by the mechanistic model of Baranyi and Roberts. L. rhamnosus GG was able to grow up to 6.8–7.9 log cfu/g during fermentation, cell density during storage period was stable, except whole soybean, yellow pea and red bean. Metabolic activity of L. rhamnosus GG during fermentation caused decrease of pH value to the final 5.6–6.0, increase of lactic and acetic acid concentration to 89.3–341.7 mg/kg and 129.2–525.2 mg/kg, respectively. During storage period, metabolic activity of L. rhamnosus GG continued.

scholarly journals Influence of sea buckthorn juice addition on the growth of microbial food cultures

2021 ◽  
Vol 14 (1) ◽  
pp. 25-31
Author(s):  
Svetlana Schubertová ◽  
Zuzana Burčová ◽  
Mária Greifová ◽  
Marianna Potočňáková ◽  
Lívia Janotková ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Growth Medium ◽  
Ph Value ◽  
Dairy Product ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Lactobacillus Brevis ◽  
Malolactic Fermentation ◽  
Sea Buckthorn ◽  
Microbial Cultures

Abstract The aim of the article was to investigate the effect of sea buckthorn juice addition on the growth of microbial cultures in growth medium and juice mixtures. Pure sea buckthorn juice was found to inhibit the growth of all 11 monitored microbial cultures. Lactobacillus plantarum CCM 7039, Lactobacillus plantarum K816, Lactobacillus brevis CCM 1815 and, to a lesser extent, the probiotic strain Lactobacillus rhamnosus GG, grew in a growth medium containing a 25 % addition of sea buckthorn juice. Lactobacillus plantarum K816 and Lactobacillus brevis CCM 1815 grew better in this mixture than in pure growth medium. Moreover, we focused on finding a suitable ratio of sea buckthorn and apple juice for Lactobacillus plantarum CCM 7039, leading to malolactic fermentation, which results in an increase in the pH value and an improvement in the sensory properties of juices. The intention was to incorporate the highest possible addition of sea buckthorn juice while maintaining the viability of Lactobacillus plantarum CCM 7039 for malolactic fermentation to occur. The best results were achieved using 40 % sea buckthorn juice. Practical application of the results points to the possibility of preparing a fermented fruit beverage and a dairy product containing sea buckthorn juice. The results of this work extend the current options of sea buckthorn juice processing increasing thus the consumption of healthy juice.

Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice

2010 ◽  
Vol 118 (2) ◽  
pp. 291-299 ◽  
Author(s):  
M. Igual ◽  
E. García-Martínez ◽  
M.M. Camacho ◽  
N. Martínez-Navarrete
Keyword(s):  
Thermal Treatment ◽  
Organic Acids ◽  
Grapefruit Juice ◽  
Functional Value ◽  
The Stability ◽  
And Storage

scholarly journals Polymorphisms, Chromosomal Rearrangements, and Mutator Phenotype Development during Experimental Evolution of Lactobacillus rhamnosus GG

2016 ◽  
Vol 82 (13) ◽  
pp. 3783-3792 ◽  
Author(s):  
François P. Douillard ◽  
Angela Ribbera ◽  
Kun Xiao ◽  
Jarmo Ritari ◽  
Pia Rasinkangas ◽  
...  
Keyword(s):  
Gene Cluster ◽  
Chromosomal Rearrangements ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Shearing Stress ◽  
Genomic Integrity ◽  
Mutator Phenotype ◽  
Content Type ◽  
Is Elements ◽  
The Stability

ABSTRACTLactobacillus rhamnosusGG is a lactic acid bacterium widely marketed by the food industry. Its genomic analysis led to the identification of a gene cluster encoding mucus-binding SpaCBA pili, which is located in a genomic island enriched in insertion sequence (IS) elements. In the present study, we analyzed by genome-wide resequencing the genomic integrity ofL. rhamnosusGG in four distinct evolutionary experiments conducted for approximately 1,000 generations under conditions of no stress or salt, bile, and repetitive-shearing stress. Under both stress-free and salt-induced stress conditions, the GG population (excluding the mutator lineage in the stress-free series [see below]) accumulated only a few single nucleotide polymorphisms (SNPs) and no frequent chromosomal rearrangements. In contrast, in the presence of bile salts or repetitive shearing stress, some IS elements were found to be activated, resulting in the deletion of large chromosomal segments that include thespaCBA-srtC1pilus gene cluster. Remarkably, a high number of SNPs were found in three strains obtained after 900 generations of stress-free growth. Detailed analysis showed that these three strains derived from a founder mutant with an altered DNA polymerase subunit that resulted in a mutator phenotype. The present work confirms the stability of the pilus production phenotype inL. rhamnosusGG under stress-free conditions, highlights the possible evolutionary scenarios that may occur when this probiotic strain is extensively cultured, and identifies external factors that affect the chromosomal integrity of GG. The results provide mechanistic insights into the stability of GG in regard to its extensive use in probiotic and other functional food products.IMPORTANCELactobacillus rhamnosusGG is a widely marketed probiotic strain that has been used in numerous clinical studies to assess its health-promoting properties. Hence, the stability of the probiotic functions ofL. rhamnosusGG is of importance, and here we studied the impact of external stresses on the genomic integrity ofL. rhamnosusGG. We studied three different stresses that are relevant for understanding its robustness and integrity under bothex vivoconditions, i.e., industrial manufacturing conditions, andin vivoconditions, i.e., intestinal tract-associated stress. Overall, our findings contribute to predicting the genomic stability ofL. rhamnosusGG and its ecological performance.

scholarly journals Fermented Cranberry Fortified Buckwheat Product—Phenolic Composition, Antioxidant and Microbiological Properties

2021 ◽  
Vol 11 (19) ◽  
pp. 9241
Author(s):  
Anna Mikulajová ◽  
Zuzana Matejčeková ◽  
Silvia Mošovská ◽  
Zlatica Kohajdová ◽  
Ľubomír Valík ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Positive Impact ◽  
Starter Culture ◽  
Lactobacillus Rhamnosus ◽  
Storage Period ◽  
Probiotic Strain ◽  
Experimental Period ◽  
Viable Cell ◽  
Total Phenolic ◽  
Cell Counts

This study determined the effect of fermentation by Fresco DVS 1010 starter culture with added probiotic strain Lactobacillus rhamnosus GG and potentially probiotic isolate Lactobacillus plantarum HM1, at fermentation times (0, 8 h) and cold storage period (24 h, 4th day, 7th day, 14th day), on microbial parameters, pH changes, total phenolic content, phenolic compounds profile, and antioxidant activity of buckwheat water- and milk-based mashes, flavored with cranberries and unflavored. The tested starter Fresco culture effectively fermented the buckwheat products and the viable cell counts of potentially probiotic bacteria were sufficient to demonstrate the health-promoting properties of final products. Lactic acid bacteria had a positive impact on total phenolic compound content, total flavonoid content, and antioxidant activity of buckwheat mashes, whereby final values (14 days) were higher by about 16.9–130.8%, 13.4–37.7%, and 14.5–145.9%, respectively, in comparison to initial values (0 h). Seven phenolic acids (gallic, protocatechuic, vanillic, syringic, caffeic, p-coumaric, and ferulic) and two flavonoids (rutin and quercetin) in buckwheat mashes were measured during the experimental period. The content of quercetin, gallic, and protocatechuic acids increased and, conversely, p-coumaric acid decreased, in all products. Prepared buckwheat fermented products have the potential to meet the criteria for potentially functional foods.

Preparation, Stabilization and Some Properties of Purified Human Plasmin*

1964 ◽  
Vol 11 (01) ◽  
pp. 075-084 ◽  
Author(s):  
Daniel L Kline ◽  
Jacob B Fishman ◽  
Keyword(s):  
Plasminogen Activator ◽  
Stable Form ◽  
Neutral Ph ◽  
The Stability ◽  
And Storage

Summary1. Lysine increased the solubility, decreased the SK requirement and increased the stability of plasmin prepared from purified plasminogen by SK activation.2. A procedure is presented for the rapid and quantitative conversion of plasminogen to plasmin and storage of the plasmin in stable form at neutral pH as a lyophilized powder.3. Approximately 10% for the plasminogen molecule was split off during its activation. No carbohydrate was lost.4. The plasmin isolated was homogeneous in the ultracentrifuge at pH 2.5 and was quantitatively convertible to plasminogen activator by the addition of SK.

Evaluation of the quality and the stability of human samples for analysis and storage in biorepository

2018 ◽  
Vol 50 (1) ◽  
Author(s):  
Leonardo André Lange ◽  
Caroline Galgowski ◽  
Anna Cecília Roncalio ◽  
Fabiana Sehnem ◽  
Grabriela Borgmann ◽  
...  
Keyword(s):  
Human Samples ◽  
The Stability ◽  
And Storage

scholarly journals Solubility Data of Potential Salts in the MgO-CaO-SO2-H2O-O2 System for Process Modeling

Processes ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 50
Author(s):  
Barbara D. Weiß ◽  
Michael Harasek
Keyword(s):  
Process Modeling ◽  
Ph Value ◽  
Process Models ◽  
Solubility Data ◽  
Solid Base ◽  
International Union ◽  
The Stability ◽  
Experimental Values ◽  
So2 Absorption ◽  
Reliable Basis

This review studies unwanted precipitation reactions, which can occur in SO2 absorption processes using a magnesium hydroxide slurry. Solubility data of potential salts in the MgO-CaO-SO2-H2O system are evaluated. The reviewed data can serve as a reliable basis for process modeling of this system used to support the optimization of the SO2 absorption process. This study includes the solubility data of MgSO3, MgSO4, Mg(OH)2, CaSO3, CaSO4, and Ca(OH)2 as potential salts. The solubility is strongly dependent on the state of the precipitated salts. Therefore, this review includes studies on the stability of different forms of the salts under different conditions. The solubility data in water over temperature serve as a base for modeling the precipitation in such system. Furthermore, influencing factors such as pH value, SO2 content and the co-existence of other salts are included and available data on such dependencies are reviewed. Literature data evaluated by the International Union of Pure and Applied Chemistry (IUPAC) are revisited and additional and newer studies are supplemented to obtain a solid base of accurate experimental values. For temperatures higher than 100 °C the available data are scarce. For a temperature range from 0 to 100 °C, the reviewed investigations and data provide a good base to evaluate and adapt process models for processes in order to map precipitations issues accurately.

scholarly journals The stability of pH value in the waters of Jiaozhou Bay

2021 ◽  
Vol 829 (1) ◽  
pp. 012021
Author(s):  
Dongfang Yang ◽  
Danfeng Yang ◽  
Haixia Li ◽  
Dong Lin ◽  
Qi Wang
Keyword(s):  
Ph Value ◽  
Jiaozhou Bay ◽  
The Stability

Studies on the Coordination Reaction of VO2+ and Tannic Acid in the Tannin Extract Desulfurization

2012 ◽  
Vol 239-240 ◽  
pp. 1573-1576
Author(s):  
Zhu Qing Gao ◽  
Xiao Dong Cai ◽  
Kai Cheng Ling
Keyword(s):  
Stability Constants ◽  
Tannic Acid ◽  
Ph Value ◽  
Protonation Constants ◽  
Conditional Stability ◽  
Tannin Extract ◽  
Acid Effect ◽  
Different Temperatures ◽  
The Stability ◽  
Apparent Stability

At different temperatures, the protonation constants of tannic acid and the complex apparent stability constants between tannic acid and VO2+ were determined by using pH potentimetric method. The results showed that the protonation constants and the complex apparent stability constants slightly decreased with the raising temperature. In accordance with the pH value in the tannin extract technology, the conditional stability constants of the complex were calculated on the basis of the acid effect of tannic acid and the hydrolysis effect of VO2+. It was found that pH greatly affected the stability constants of the complex , so pH must be strictly controlled in the tannin extract technology.

Sign in / Sign up

Export Citation Format

Share Document