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 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.

scholarly journals Daily probiotics: benefits and reasonable application

2021 ◽  
pp. 136-143
Author(s):  
Yu. O. Shulpekova ◽  
V. Yu. Rusyaev
Keyword(s):  
Lactobacillus Acidophilus ◽  
Lactobacillus Rhamnosus ◽  
Food Products ◽  
Careful Consideration ◽  
Daily Consumption ◽  
Bifidobacterium Lactis ◽  
Alcoholic Fatty Liver ◽  
High Adhesion ◽  
Intestinal Pathogens ◽  
Probiotic Strains

This article reviewed the mechanisms of action of probiotics and the possible effects of individual strains on the general wellbeing if they are taken daily.The content and activity of bacteria in food products should be regulated by special guidelines. The balanced nutrition allows us to get healthy strains in a natural way. Daily consumption of certain strains as part of functional food products is promising for the prevention of obesity, type 2 diabetes mellitus, non-alcoholic fatty liver disease, functional intestinal disorders, colon cancer, cardiovascular diseases and depression. The issues of safety of novel probiotic strains newly introduced in clinical practice require careful consideration. Synbiotics can comprise probiotic strains of bacteria (Lactobacillus acidophilus La-14, Lactobacillus rhamnosus Lr-32, Bifidobacterium lactis Bl-04) with tolerance to acid, pepsin and bile salts, as well as the prebiotic inulin and vitamins B1, B2, B6 and B12 contributing to survival of beneficial bacteria. L. acidophilus is a common probiotic that occurs in the natural environment and food products, no cases of antibiotic resistance of this species have been established. Strains Lactobacillus acidophilus La-14, Lactobacillus rhamnosus Lr-32, Bifidobacterium lactis Bl-04 have a high adhesion capacity, strong inhibitory effects on intestinal pathogens, including fungi, anti-inflammatory effects, help to eliminate oxalates. As can be seen from the above, the use of probiotics and synbiotics is one of the most promising preventive fields of medicine.

Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill

RSC Advances ◽  
2016 ◽  
Vol 6 (17) ◽  
pp. 13934-13941 ◽  
Author(s):  
Danica B. Zarić ◽  
Maja Lj. Bulatović ◽  
Marica B. Rakin ◽  
Tanja Ž. Krunić ◽  
Ivana S. Lončarević ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Ball Mill ◽  
Lactobacillus Rhamnosus ◽  
Sensory Properties ◽  
Milk Chocolate ◽  
Bifidobacterium Lactis

The aim of this study was to investigate the survival of probiotics (Lactobacillus acidophilusNCFM,Lactobacillus rhamnosusHN001 andBifidobacterium lactisHN019) in milk chocolate masses prepared at temperatures 35 °C and 40 °C.

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.

Method development for the determination of textural properties of sugar beet roots

2019 ◽  
pp. 392-400 ◽  
Author(s):  
Gunnar Kleuker ◽  
Christa M. Hoffmann
Keyword(s):  
Sugar Beet ◽  
Compression Test ◽  
Storage Period ◽  
Textural Properties ◽  
Small Sample ◽  
Root Tip ◽  
Flexural Test ◽  
Sample Distribution ◽  
The Impact

The harvest of sugar beet leads to root tip breakage and surface damage through mechanical impacts, which increase storage losses. For the determination of textural properties of sugar beet roots with a texture analyzer a reliable method description is missing. This study aimed to evaluate the impact of washing, soil tare, storage period from washing until measurement, sample distribution and number of roots on puncture and compression measurements. For this purpose, in 2017 comprehensive tests were conducted with sugar beet roots grown in a greenhouse. In a second step these tests were carried out with different Beta varieties from a field trial, and in addition, a flexural test was included. Results show that the storage period after washing and the sample distribution had an influence on the puncture and compression strength. It is suggested to wash the roots by hand before the measurement and to determine the strength no later than 48 h after washing. For reliable and comparable results a radial distribution of measurement points around the widest circumference of the root is recommended for the puncture test. The sample position of the compression test had an influence on the compressive strength and therefore, needs to be clearly defined. For the puncture and the compression test it was possible to achieve stable results with a small sample size, but with increasing heterogeneity of the plant stand a higher number of roots is required. The flexural test showed a high variability and is, therefore, not recommended for the analysis of sugar beet textural properties.

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