scholarly journals Viability of Lactobacillus Plantarum Incorporated with Sourdough Powder-Based Edible Film in Set Yogurt and Subsequent Changes During Post Fermentation Storage

2020 ◽  
Author(s):  
Mahboubeh Kalantarmahdavi ◽  
Saeid Khanzadi ◽  
Amir Salari
Keyword(s):  
Lactobacillus Plantarum ◽  
Food Packaging ◽  
Ph Value ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Edible Film ◽  
Probiotic Bacteria ◽  
Minimum Requirement ◽  
Viable Cells ◽  
Significant Difference

Introduction: Due to the advantages of sourdough, its film production for food packaging could be interesting. This study aimed to evaluate the influence of probiotic sourdough based edible film covered on set yogurt and subsequent changes during post fermentation storage. Materials and Methods: The parameters examined included changes to the fermentation characteristics (pH, and viable counts of probiotic bacteria), synersies, and sensory evaluation during 21-d storage at 4°C. lactobacillus plantarum was supplemented with sourdough films and yogurt produced by commercial yogurt starters (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) then films placed on yogurt containers, and a panel of parameters reflecting product quality was subsequently monitored along with 21-d post-fermentation storage. Results: Results demonstrated that the pH value of yogurt decreased slowly during the storage and no significant difference was observed between the control and the samples with the films. Although the number of viable cells decreased during storage, it did not lower than the minimum requirement for probiotics (> 107 log CFU / g). The synersies of the film-treated samples were significantly (P ≤ 0.05) lower than the control samples. The yogurt with the film without bacteria had the least synersis. Film-treated yogurts had acceptable sensory properties in comparison with control. Conclusion: Sourdough films can be an optimizing candidate to enter the food industry as a bioactive edible film and also could improve the delivery of probiotic bacteria.

scholarly journals PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus)

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 673
Author(s):  
Ade Irma Juliana ◽  
Moegiratul Amaro ◽  
Nazaruddin Nazaruddin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Lactobacillus Plantarum ◽  
Analysis Of Variance ◽  
Ph Value ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Polynomial Orthogonal

ABSTRACT               This study aims to determine the effect of Lactobacillus plantarum bacterial starter concentration on some quality of the porang flour. This study used experimental design one-factor Completely Randomized Design (CRD) consisted of BAL concentration (KB) of Lactobacillus plantarum with 6 treatments which is 0%, 5%, 10%, 15%, 20% and 25%. Each of treatment were repeated three times to obtain 18 unit samples. Data from observations were analyzed using analysis of variance (Analysis of Variance) at 5% significance level using Co-stat software. If there are significant differences, a further Polynomial Orthogonal and Honestly Significant Difference (BNJ) test is performed at a level of 5%. The parameters observed included pH value, protein content, water content, yield, total lactic acid bacteria, organoleptic parameters of color and aroma (hedonic and scoring). The results showed that the concentration of Lactobacillus plantarum bacterial 20% was the best treatment in producing porang flour, pH value 5.72, protein content 6.49%, yield 9.33%, total lactic acid bacteria 6.66 log CFU / g and color rather brown and slightly acidic aroma and somewhat preferred by panelists. Keywords: Porang flour, starter concentration, Lactobacillus plantarum   ABSTRAK             Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter bakteri Lactobacillus plantarum terhadap beberapa komponen mutu tepung porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni konsentrasi BAL (KB) jenis Lactobacillus plantarum dengan 6 perlakuan yaitu 0%, 5%, 10%, 15%, 20% dan 25%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% menggunakan software Co-stat. Apabila terdaapat beda nyata, dilakukan uji lanjut Polynomial Orthogonal dan Beda Nyata Jujur (BNJ) pada taraf 5%. Adapun parameter yang diamati meliputi nilai pH, kadar protein, kadar air, rendemen, total bakteri asam laktat, parameter organoleptik warna dan aroma (hedonik dan scoring). Hasil penelitian menunjukkan bahwa konsentrasi strater bakteri Lactobacillus plantarum 20% merupakan perlakuan terbaik dalam menghasilkan tepung porang nilai pH 5,72, kadar protein 6,49%, rendemen 9,33%, total bakteri asam laktat 6,66 log CFU/g serta warna agak coklat dan aroma agak asam serta agak disukai panelis.    Kata Kunci: Tepung porang, konsentrasi starter, Lactobacillus plantarum

scholarly journals The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria

Sensors ◽  
2018 ◽  
Vol 18 (8) ◽  
pp. 2570 ◽  
Author(s):  
Milica Mirković ◽  
Sanja Seratlić ◽  
Kieran Kilcawley ◽  
David Mannion ◽  
Nemanja Mirković ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Sensory Quality ◽  
Dark Chocolate ◽  
Probiotic Bacteria ◽  
Good Survival ◽  
Bacterial Cells ◽  
High Viability ◽  
Significant Difference ◽  
Probiotic Lactobacillus ◽  
Volatile Profiles

Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has the potential to be a new product in the growing number of functional foods. In this study, encapsulated potential probiotic Lactobacillus plantarum 564 and commercial probiotic Lactobacillus plantarum 299v were added in the production of dark chocolate. The results show very good survival of probiotic bacteria after production and during storage, reaching 108cfu/g in the first 60 days and over 106cfu/g up to 180 days. No statistically significant difference (p > 0.05) in chemical composition and no major differences in the volatile profiles between control and experimental chocolate samples were observed, indicating no impact of probiotic bacteria on compositional and sensory characteristics of dark chocolate. The sensory evaluation of control and both probiotic dark chocolate samples showed excellent sensory quality after 60 and 180 days of storage, demonstrating that probiotics did not affect aroma, texture and appearance of chocolate. Due to a high viability of bacterial cells and acceptable sensory properties, it can be concluded that encapsulated probiotics Lb. plantarum 564 and Lb. plantarum 299v could be successfully used in the production of probiotic dark chocolate.

scholarly journals Antibacterial Activity of Yogurt Cheese Made from Barki Sheep Milk Supplemented with Olive Oil

2021 ◽  
Vol 3 (4) ◽  
pp. 96-101
Author(s):  
Mervat M. EL-Bayoumi
Keyword(s):  
Antibacterial Activity ◽  
Olive Oil ◽  
Storage Period ◽  
Streptococcus Thermophilus ◽  
Bifidobacterium Bifidum ◽  
Lactobacillus Delbrueckii ◽  
Probiotic Bacteria ◽  
Control Treatment ◽  
Bacterial Strains ◽  
Sheep Milk

The purpose of this study was investigating the antibacterial effects of olive oil supplemented to cheese yoghurt made from Barki sheep milk, on the growth of some probiotic bacterial strains (Bifidobacterium bifidum (ATCC15708), Lactobacillus acidophilus (ATCC4356), Lactobacillus delbrueckii spp. bulgaricus (ATCC7995) and Streptococcus thermophilus (DSM20259) as well as some pathogenic bacterial strains. Results showed that olive oil (1%) had no effect on the growth of all probiotic bacterial strains used in Barki cheese yoghurt making. No yeasts, moulds, Enterobacteria spp and Staphylococcus spp were detected in cheese yoghurt containing olive oil (1%) through the entire storage period (21days). However, control treatment had Yeast and Moulds at the end of storage period. When four strains of pathogens were added to cheese yoghurt containing different probiotic bacteria and supplemented with olive oil (1%) then stored at 5C for 72hours, results revealed that E. coil (ACCT8739) was the most sensitive microorganism while, Staphylococcus aureus (ATCC6538) was the most resistant one. The antibacterial activity of cheese yoghurt supplemented with olive oil (1%) was higher than control treatment because olive oil supported the growth of Lactic acid bacteria. From these results, it is recommended that olive oil (1%) can be used as a natural and safe anti-microbial substance in Barki cheese yoghurt and other dairy products, and olive oil may well have the beneficial role in promoting probiotic bacteria and inhibiting harmful bacteria.

scholarly journals Effectiveness of oral probiotics supplementation in the treatment of adult small chalazion

2022 ◽  
Vol 15 (1) ◽  
pp. 40-44
Author(s):  
Mariaelena Filippelli ◽  
◽  
Angela Amoruso ◽  
Ilaria Paiano ◽  
Marco Pane ◽  
...  
Keyword(s):  
Conservative Treatment ◽  
Medical Treatment ◽  
Complete Resolution ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Medium Size ◽  
Significant Difference ◽  
Beneficial Impact ◽  
Intralesional Steroid ◽  
Intralesional Steroid Injection

AIM: To define the possible beneficial impact of probiotics oral supplementation on patients affected by chalazion. METHODS: Prospective comparative pilot study on 20 adults suffering from chalazion randomly divided into two groups. The first group (n=10) received conservative treatment with lid hygiene, warm compression, and dexamethasone/tobramycin ointment for at least 20d. The second group (n=10), in addition to the conservative treatment, received a mixture of probiotic microorganisms of Streptococcus thermophilus ST10 (DSM 25246), Lactococcus lactis LLC02 (DSM 29536) and Lactobacillus delbrueckii (DSM 16606) once a day up to 3mo. Chalazia were classified according to their size into three groups: small (<2 mm), medium (≥2 to <4 mm), or large (≥4 mm). When conservative treatment with and without probiotics supplementation failed to resolve the lesion, invasive methods were used, intralesional steroid injection in medium size chalazion and surgical incision and curettage for the largest ones. RESULTS: Medical treatment with or without probiotics supplementation was effective only on the small size chalazia. There was a significant difference in the time taken for complete resolution of small size chalazia between the two groups in favor of the patients receiving probiotics (38.50±9.04d vs 21.00±7.00d, P=0.039). Medium and large size chalazia did not respond to medical treatment with or without probiotics supplementation over the follow-up period (3mo). The treatment did not induce any complications in both groups and no recurrence of chalaziosis was recorded in both groups. CONCLUSION: The considerable difference in time taken for complete resolution of small chalazia between the two groups in favor of the experimental one confirms the presence of a gut-eye axis.

scholarly journals MEMPELAJARI VIABILITAS ENKAPSULASI SEL PROBIOTIK (LACTOBACILLUS PLANTARUM DAN STREPTOCOCCUS THERMOPHILUS) PADA ES KRIM

2018 ◽  
pp. 41-52
Author(s):  
Maryati Bilang ◽  
Mulyati Tahir ◽  
Darmayanti Haedar
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gastric Acid ◽  
Lactobacillus Plantarum ◽  
Bile Salts ◽  
Bacterial Resistance ◽  
Frozen Storage ◽  
Ice Cream ◽  
Streptococcus Thermophilus ◽  
Significant Difference

Encapsulation is one of the methods of protecting bacteria in unfavorable environmental conditions such as processing, storage and digestion. The aim of this research was to investigate the encapsulation effect of Lactobacillus plantarum and Streptococcus thermopillus on ice cream during frozen storage (-28oC). The study also was to investigate its resistance to stomach acid condition (pH 2.0) and bile salt (0.5%), and its effect on organoleptic and overrun ice cream. Encapsulation was performed using an emulsion technique with sodium alginate as a coating. Bacterial resistance was seen from the total amount of Lactic Acid Bacteria during storage. The results showed that there was no significant difference (P>0.05) on the organoleptic ice cream Lactic Acid Bacterial were encapsulated and not during storage. The value of overrun ice cream free lactic acid bacteria is greater than the ice cream in encapsulated lactic acid bacteria.The results showed that there was significant difference (P<0.05) on the viability Lactic Acid Bacteria were encapsulated and not during storage. Lactobacillus plantarum and Streptococcus thermopillus without encapsulation has decreased as much 1.25CFU Log g-1(12%)and 2.56CFU Log g-1 (25%). While Lactobacillus plantarum and Streptococcus thermopillus with encapsulated orespectively decreased to 0.20 log CFU g-1(2%) and 1.45CFU Log g-1 (14%)after eight weeks storage. Similarly, in gastric acid conditions pH 2 and 0.5% bile salts, encapsulated Lactic Acid Bacteria have better resilience than unencapsulated Lactic Acid Bacteria.Therefore, encapsulated lactic acid bacteria have better viability to freezing temperatures, gastric acid and bile salts during frozen storage

scholarly journals Lactobacillus plantarum in Dual-Species Biofilms With Listeria monocytogenes Enhanced the Anti-Listeria Activity of a Commercial Disinfectant Based on Hydrogen Peroxide and Peracetic Acid

2021 ◽  
Vol 12 ◽  
Author(s):  
Lourenço Bonneville ◽  
Vera Maia ◽  
Inês Barroso ◽  
Joaquín V. Martínez-Suárez ◽  
Luisa Brito
Keyword(s):  
Hydrogen Peroxide ◽  
Listeria Monocytogenes ◽  
Low Temperature ◽  
Lactobacillus Plantarum ◽  
Peracetic Acid ◽  
Food Industry ◽  
Antibiofilm Activity ◽  
Meat Industry ◽  
Viable Cells ◽  
Significant Difference

The aim of this work was to investigate the effect of dual-species biofilms of Listeria monocytogenes with Lactobacillus plantarum on the anti-Listeria activity of a hydrogen peroxide/peracetic acid based commercial disinfectant (P3, Oxonia) when using conditions approaching the food industry environment. Nine strains of L. monocytogenes, including eight persistent strains collected from the meat industry and one laboratory control strain, were used in mono and in dual-species biofilms with a strain of L. plantarum. Biofilms were produced on stainless steel coupons (SSCs), at 11°C (low temperature) or at 25°C (control temperature), in TSB-YE (control rich medium) or in 1/10 diluted TSB-YE (mimicking the situation of biofilm formation after a deficient industrial cleaning procedure). The biofilm forming ability of the strains was evaluated by enumeration of viable cells, and the antibiofilm activity of P3 was assessed by the log reduction of viable cells on SSC. In both nutrient conditions and at low temperature, there was no significant difference (p &gt; 0.05) between L. monocytogenes biofilm forming ability in mono- and in dual-species biofilms. In dual-species biofilms, L. monocytogenes was the dominant species. However, it was generally more susceptible to the lower concentration of P3 0.5% (v/v) than in pure culture biofilms. The presence of L. plantarum, although without significant interference in the number of viable cells of L. monocytogenes, enhanced the efficacy of the anti-Listeria activity of P3, since dual-species biofilms were easier to control. The results presented here reinforce the importance of the investigation into co-culture biofilms produced in food industry conditions, namely at low temperatures, when susceptibility to sanitizers is being assessed.

scholarly journals Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 67
Author(s):  
John Samelis ◽  
Agapi I. Doulgeraki ◽  
Vasiliki Bikouli ◽  
Dimitrios Pappas ◽  
Athanasia Kakouri
Keyword(s):  
Lactococcus Lactis ◽  
Streptococcus Thermophilus ◽  
16S Rrna Gene Sequencing ◽  
Lactobacillus Delbrueckii ◽  
Rrna Gene ◽  
Sequencing Analysis ◽  
Viable Cells ◽  
Culture Independent ◽  
Rrna Gene Sequencing

This study evaluated the microbial quality, safety, and ecology of a retail delicatessen Galotyri-like fresh acid-curd cheese traditionally produced by mixing fresh natural Greek yogurt with ‘Myzithrenio’, a naturally fermented and ripened whey cheese variety. Five retail cheese batches (mean pH 4.1) were analyzed for total and selective microbial counts, and 150 presumptive isolates of lactic acid bacteria (LAB) were characterized biochemically. Additionally, the most and the least diversified batches were subjected to a culture-independent 16S rRNA gene sequencing analysis. LAB prevailed in all cheeses followed by yeasts. Enterobacteria, pseudomonads, and staphylococci were present as <100 viable cells/g of cheese. The yogurt starters Streptococcus thermophilus and Lactobacillus delbrueckii were the most abundant LAB isolates, followed by nonstarter strains of Lactiplantibacillus, Lacticaseibacillus, Enterococcus faecium, E. faecalis, and Leuconostoc mesenteroides, whose isolation frequency was batch-dependent. Lactococcus lactis isolates were sporadic, except for one cheese batch. However, Lactococcus lactis, Enterobacteriaceae, Vibrionaceae, Salinivibrio, and Shewanellaceae were detected at fairly high relative abundances culture-independently, despite the fact that their viable counts in the cheeses were low or undetectable. Metagenomics confirmed the prevalence of S. thermophilus and Lb. delbrueckii. Overall, this delicatessen Galotyri-like cheese product was shown to be a rich pool of indigenous nonstarter LAB strains, which deserve further biotechnological investigation.

scholarly journals Antiproliferative Effects of Homogenates Derived from Five Strains of Candidate Probiotic Bacteria

1999 ◽  
Vol 65 (11) ◽  
pp. 4725-4728 ◽  
Author(s):  
Tanja Pessi ◽  
Yelda Sütas ◽  
Maija Saxelin ◽  
Harri Kallioinen ◽  
Erika Isolauri
Keyword(s):  
Cell Wall ◽  
Mononuclear Cells ◽  
Lactobacillus Rhamnosus ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Probiotic Bacteria ◽  
Heat Stable ◽  
Heat Treated ◽  
Probiotic Food ◽  
Proliferation Assays

ABSTRACT Unheated and heat-treated homogenates were separately prepared from candidate probiotic bacteria, including Lactobacillus rhamnosus GG, Bifidobacterium lactis,Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, andStreptococcus thermophilus. We compared the phytohemagglutinin-induced proliferation of mononuclear cells in the presence of homogenates and in the presence of a control containing no homogenate by assessing thymidine incorporation in cell cultures. All homogenates suppressed proliferation, whether the enzymatic activity was inactivated or not inactivated by heating. When the proliferation assays were repeated with cytoplasmic and cell wall extracts derived from the homogenate of L. rhamnosus GG, the cytoplasmic extract but not the cell wall extract was suppressive. These findings indicate that candidate probiotic bacteria possess a heat-stable antiproliferative component(s). These bacteria may be used to generate microbiologically nonviable yet immunologically active probiotic food products that are easier to store and have a longer shelf life.

scholarly journals Optimising fermentation of soymilk with probiotic bacteria

2011 ◽  
Vol 29 (No. 1) ◽  
pp. 51-56 ◽  
Author(s):  
R. Božanić ◽  
S. Lovković ◽  
I. Jeličić
Keyword(s):  
Cold Storage ◽  
Lactobacillus Acidophilus ◽  
Incubation Temperature ◽  
Ph Value ◽  
Streptococcus Thermophilus ◽  
Bacterial Count ◽  
Fermentation Time ◽  
Bifidobacterium Animalis ◽  
Viable Cells ◽  
Different Temperatures

Soymilk was fermented with probiotic culture ABT5 and yoghurt culture with the addition of bifidobacteria at different temperatures (37&deg;C and 42&deg;C) with the aim of shortening the fermentation time and producing a probiotic fermented soymilk. During the fermentation and storage of the fermented soymilk (28 days at +4&deg;C), the changes in pH-value and viable cells count were observed. Incubation temperature did not affect significantly fermentation time (7 h at 42&deg;C and 8 h at 37&deg;C, respectively), with ABT5 culture (Lactobacillus acidophilus, Bifidobacterium spp., and Streptococcus thermophilus). However, Lactobacillus acidophilus survived poorly during cold storage and the viable cells count was under the probiotic minimum as soon as after the first week of storage. Therefore in the consequent phase of the experiment, soymilk was fermented at 42&deg;C with yoghurt culture YCX11 enriched with Bifidobacterium animalis subsp. lactis Bb12. Consequently, the fermentation time was shortened to 4 hours whereby the viable cells count of bifidobacteria increased during fermentation for the half of the logarithm scale approximately. During 28 days of cold storage, bacterial count remained constant and above 107 CFU/ml.

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