scholarly journals Production of probiotic Mozzarella cheese by incorporating locally isolated Lactobacillus acidophilus

2020 ◽  
Vol 70 (1) ◽  
Author(s):  
Hamid Mukhtar ◽  
Saima Yaqub ◽  
Ikram ul Haq
Keyword(s):  
Heat Tolerance ◽  
Lactobacillus Acidophilus ◽  
Biochemical Characterization ◽  
Good Survival ◽  
Microbiological Analysis ◽  
Mozzarella Cheese ◽  
Organoleptic Properties ◽  
Encapsulated Cells ◽  
Probiotic Potential ◽  
Free Cells

Abstract Purpose The present study was conducted to isolate and screen the potential probiotic strains for incorporation in Mozzarella cheese. Methods Probiotic cultures were isolated from different randomly purchased yogurt samples and were identified as Lactobacillus sp., Bifidobacteria sp., and Pediococcus sp. after morphological and biochemical characterization. Heat tolerance of isolates was tested at 55 °C and 65 °C to determine the survival of isolates in conditions similar to commercial cheese production. Lactobacillus acidophilus (S2) showed remarkable heat tolerance among all strains and was therefore selected to assess the probiotic potential. It showed good survival at acidic pH values (2–3). Moreover, it also showed > 50% tolerance to bile salt and was resistant to antibiotics, chloramphenicol, tetracycline, gentamycin, and vancomycin and also exhibited anti-microbial activity against Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus. Thus, heat-tolerant Lactobacillus acidophilus (S2) isolate was an ideal strain for incorporation in Mozzarella cheese as probiotics. Three types of cheeses viz., cheese A with free cells of Lactobacillus acidophilus (S2), cheese B with encapsulated cells of Lactobacillus acidophilus (S2), and control cheese having no probiotics, were made. Result Microbiological analysis of prepared cheese revealed lesser loss of Lactobacillus acidophilus (S2) from encapsulated form (3.41 × 108 CFU/mL) compared to free cells of Lactobacillus acidophilus (S2) (1.10 × 107 CFU/mL). Coliforms were observed in control cheese after 10 days of storage, whereas no coliforms were observed in cheese A and cheese B even after 15 days of storage. Organoleptic properties of cheese A and cheese B were almost the same with an acceptability score of 2.7 ± 0.1 and 2.65 ± 0.1, respectively. Control cheese got the lowest scores after 15 days of storage. Conclusion The addition of probiotics in cheese not only prolongs the shelf-life of cheese but also increases the organoleptic properties of the cheese, making cheese a good delivery system for probiotics.

scholarly journals Aplikasi Mikroenkapsulasi Lactobacillus acidophilus dalam Butter Buah Nanas (Ananas comosus (L). Merr.)

2020 ◽  
Vol 6 (2) ◽  
pp. 146
Author(s):  
Diana Lestari ◽  
Marvina Marvina ◽  
Rianita Pramitasari
Keyword(s):  
Lactobacillus Acidophilus ◽  
Tween 80 ◽  
Ananas Comosus ◽  
Emulsion Method ◽  
Encapsulated Cells ◽  
Free Cells ◽  
Pineapple Fruit ◽  
Probiotic Strains ◽  
Refrigerator Temperature ◽  
The Stability

Microencapsulation is a technique that can improve the viability of probiotics and protect the cells from adverse environment by entrapping the cell inside a bead matrix. Probiotic strains Lactobacillus acidophilus was microencapsulated by an emulsion method using sodium alginate, palm oil, and Tween 80. The aim of this research were to produce microencapsulated L. acidophilus by emulsion method and evaluate the stability of microencapsulated probiotic during storage in pineapple fruit butter. Microencapsulation could protect probiotic during storage (significantly different (p=0,05)) than without microencapsulation. During two weeks storage, free cells decreased dramatically (2,5 log CFU/g) than encapsulated cells (1,2 log CFU/g). Storaging microencasulated probiotic in refrigerator temperature (4°C) caused microencapsulated probiotic had longer shelf life (22 days) than room temperature (9 days). pH of pineapple butter containing microencapsulated probiotic cells were found as more stable during storage than were the free cells.

Physiological and biochemical characterization of NERICA-L-44: a novel source of heat tolerance at the vegetative and reproductive stages in rice

2014 ◽  
Vol 154 (4) ◽  
pp. 543-559 ◽  
Author(s):  
Rajeev N Bahuguna ◽  
Jyoti Jha ◽  
Madan Pal ◽  
Divya Shah ◽  
Lovely MF Lawas ◽  
...  
Keyword(s):  
Heat Tolerance ◽  
Biochemical Characterization ◽  
Physiological And Biochemical

scholarly journals Optimization of lactic acid bacteria viability using fuzzy soft set modelling

2018 ◽  
Vol 8 (2) ◽  
pp. 266-275
Author(s):  
Reyhan Irkin ◽  
Nihal Yilmaz Ozgur ◽  
Nihal Tas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Health Effect ◽  
Soft Set ◽  
Fuzzy Soft Set ◽  
Organoleptic Properties ◽  
Ph Values ◽  
Fermented Vegetables

Lactic acid fermented vegetables are important sources of vitamins and minerals. In recent years consumers demand for non-dairy based functional products has increased. Cabbage pickle has high enough concentrations of fiber and also it may show health effect with the containing high numbers of lactic acid bacteria. The aim of this study is to optimize mathematically cabbage-carrot pickle fermentation for the viability of Lactobacillus acidophilus, Lactobacillus casei cultures and the sensory scores in brine with 5% and 7% (w/v) salt concentrations. Viability optimization of lactic acid bacteria is done via the notion of “fuzzy soft set” method. Lb. casei, Lb. acidophilus, total lactic acid bacteria, Enterobacteriaceae sp., yeast-mould counts and pH values have been reported during the 30 days of storage. The results are compared with the control traditional fermented cabbage-carrot pickle. Organoleptic properties are evaluated. We conclude that the fermented pickle samples contain a significant number of beneficial lactic acid bacteria and high sensory marks at the end of the storage.

Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure

2004 ◽  
Vol 71 (4) ◽  
pp. 496-499 ◽  
Author(s):  
Thom Huppertz ◽  
Patrick F Fox ◽  
Alan L Kelly
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
Cheddar Cheese ◽  
Mozzarella Cheese ◽  
Organoleptic Properties ◽  
Gouda Cheese ◽  
Dairy Research

High pressure (HP) processing has attracted considerable interest in dairy research in recent years; its effects on cheese have been reviewed by O'Reilly et al. (2001). HP treatment of cheese may influence several of its properties, e.g., for hard and semi-hard cheeses, such as Cheddar and Gouda, the most notable effects are on the texture and rate of ripening. HP treatment increased elasticity and improved organoleptic properties of Gouda cheese (Kolakowski et al. 1998). Messens et al. (2000) reported that, immediately after treatment at 400 MPa, Gouda cheese was less rigid and solid-like and more viscoelastic than untreated cheese. HP treatment also enhances the functional properties of Mozzarella cheese (Johnston & Darcy, 2000; O'Reilly et al. 2002).

scholarly journals Storage stability of fermented milk with probiotic monoculture and transglutaminase

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 332-337 ◽  
Author(s):  
Izabela Dmytrow ◽  
Anna Mituniewicz-Małek ◽  
Ziarno Małgorzata ◽  
Jerzy Balejko
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Stability ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Bifidobacterium Bifidum ◽  
Microbial Transglutaminase ◽  
Probiotic Bacteria ◽  
Organoleptic Properties ◽  
Organoleptic Characteristics ◽  
Previously Treated

The effect of microbial transglutaminase on selected physicochemical and organoleptic characteristics and viability of probiotic bacteria in fermented milk inoculated with probiotic monoculture (Lactobacillus acidophilus LA 5 or Bifidobacterium bifidum BB 12) was analysed. Four types of samples were prepared: (1) fermented milk inoculated with Lactobacillus acidophilus LA 5, (2) fermented milk inoculated with Bifidobacterium bifidum BB 12, (3) fermented milk produced from milk previously treated with mTGase and inoculated with Lactobacillus acidophilus LA 5, (4) and fermented milk produced from milk previously treated with mTGase and inoculated with Bifidobacterium bifidum strain BB 12. The samples were analysed after the 1st, 7th and 14th day of storage at 5 ± 1°C. It has been found that the use of microbial transglutaminase for the production of fermented milk inoculated with monoculture affected its viscosity, hardness, acetaldehyde content and increased the viability of probiotic bacteria. The enzyme activity resulted in an significant decrease in the titratable acidity of the experimental products, positively affected viscosity, the viability of probiotic bacteria and the organoleptic properties of fermented milk.

Biotransformation of iminodiacetonitrile to iminodiacetic acid by Alcaligenes faecalis cells immobilized in ACA-membrane liquid-core capsules

2014 ◽  
Vol 68 (1) ◽  
Author(s):  
Jin-Feng Zhang ◽  
Zhi-Qiang Liu ◽  
Xin-Hong Zhang ◽  
Yu-Guo Zheng
Keyword(s):  
Cell Mass ◽  
Liquid Core ◽  
Iminodiacetic Acid ◽  
Alcaligenes Faecalis ◽  
Packed Bed Reactor ◽  
Whole Cells ◽  
Encapsulated Cells ◽  
Free Cells ◽  
Nitrilase Activity ◽  
Dry Cell

AbstractBiotransformation of iminodiacetonitrile (IDAN) to iminodiacetic acid (IDA) was investigated with a newly isolated Alcaligenes faecalis ZJUTBX11 strain showing nitrilase activity in the immobilized form. To reduce the mass transfer resistance and to increase the toleration ability of the microorganisms to the toxic substrate as well as to enhance their ability to be reused, encapsulation of the whole cells in alginate-chitosan-alginate (ACA) membrane liquid-core capsules was attempted in the present study. The optimal pH and temperature for nitrilase activity of encapsulated A. faecalis ZJUTBX11 cells were 7.5°C and 35°C, respectively, which is consistent with free cells. Based on the Michaelis-Menten model, kinetic parameters of the conversion reaction with IDAN as the substrate were: K m = (17.6 ± 0.3) mmol L−1 and V max = (97.6 ± 1.2) μmol min−1 g−1 of dry cell mass for encapsulated cells and (16.8 ± 0.4) mmol L−1 and (108.0 ± 2.7) μmol min−1 g−1 of dry cell mass for free cells, respectively. After being recycled ten times, the whole cells encapsulated in ACA capsules still retained 90 % of the initial nitrilase activity while only 35 % were retained by free cells. Lab scale production of IDA using encapsulated cells in a bubble column reactor and a packed bed reactor were performed respectively.

Probiotic potential and biotherapeutic effects of newly isolated vaginal Lactobacillus acidophilus 36YL strain on cancer cells

Anaerobe ◽  
2014 ◽  
Vol 28 ◽  
pp. 29-36 ◽  
Author(s):  
Yousef Nami ◽  
Norhafizah Abdullah ◽  
Babak Haghshenas ◽  
Dayang Radiah ◽  
Rozita Rosli ◽  
...  
Keyword(s):  
Cancer Cells ◽  
Lactobacillus Acidophilus ◽  
Vaginal Lactobacillus ◽  
Probiotic Potential

Survival of encapsulated probiotics in pasteurized grape juice and evaluation of their properties during storage

2018 ◽  
Vol 25 (2) ◽  
pp. 120-129 ◽  
Author(s):  
Samira Mokhtari ◽  
Seid Mahdi Jafari ◽  
Morteza Khomeiri
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Period ◽  
Grape Juice ◽  
Alginate Beads ◽  
Bifidobacterium Bifidum ◽  
Probiotic Bacteria ◽  
Internal Gelation ◽  
Free Cells ◽  
Mean Diameter ◽  
Control Samples

In this study, probiotic bacteria such as Lactobacillus acidophilus and Bifidobacterium bifidum were encapsulated in alginate beads with a mean diameter of 54.25 ± 0.18 µm by internal gelation. Encapsulated and free cells as control samples were then added to the pasteurized grape juice and stored for 60 days. At the end of the storage period, the survivability of the bacteria in the encapsulated samples was significantly ( P<0.05) higher than that in the free cells (8.67 ± 0.12 and 7.57 ± 0.08 log cfu mL−1 for L. acidophilus and 8.27 ± 0.05 and 7.53 ± 0.07 log cfu mL−1 for B. bifidum for encapsulated and free forms, respectively). The results generally showed a decrease in °Brix, pH, and color, whereas acidity and turbidity have increased the in probiotic grape juice after the storage period of 60 days. For all treatments, the numbers of surviving cells were more than the recommended minimum (107 cfu g−1) at the end of the storage period.

scholarly journals Impact of Using Jerusalem Artichoke Tubers Powder and Probiotic Strains on some Properties of Labneh

2021 ◽  
pp. 1-7
Author(s):  
Ashraf Sh T Bakr ◽  
◽  
Wael F Elkot ◽  
Keyword(s):  
Chemical Composition ◽  
Lactobacillus Acidophilus ◽  
Jerusalem Artichoke ◽  
Storage Period ◽  
Viable Count ◽  
Cow’S Milk ◽  
Organoleptic Properties ◽  
Cow's Milk ◽  
Probiotic Strains ◽  
Viable Bacteria

Bio-Labneh was produced from cow’s milk using Jerusalem artichoke tubers powder (JATP) inoculated by Lactobacillus acidophilus LA-5. The effect of different concentrations (1, 3 and 5%) of JATP on the chemical composition, organoleptic properties and the growth, and activity of Lactobacillus acidophilus LA-5 were investigated. Significant differences were observed in the chemical composition and counts of viable bacteria between treatments either in fresh or stored Labneh. Acidity % in all treatments was significantly increased and pH was decreased with increasing storage period. The viable count of Lactobacillus acidophilus was also increased through the first 7 days then decreased gradually during the storage period. Generally, using JATP in manufacturing bio-Labneh had acceptable with 1% JATP, while 3% JATP received the highest total scores and the growth of Lactobacillus acidophilus LA-5.

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