scholarly journals Effect of thermal treatments on the storage stability of Lactobacillus acidophilus La-14 tamarind juice with or without beta-glucans

2021 ◽  
Author(s):  
Zhu, L. Y. ◽  
How, Y. H. ◽  
Ghazali, H. M. ◽  
Chang, L. S. ◽  
Nyam, K. L. ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Stability ◽  
Thermal Treatments ◽  
Beta Glucans

Storage stability of freeze–dried Lactobacillus acidophilus (La-5) in relation to water activity and presence of oxygen and ascorbate

Cryobiology ◽  
2009 ◽  
Vol 58 (2) ◽  
pp. 175-180 ◽  
Author(s):  
Lone Kurtmann ◽  
Charlotte U. Carlsen ◽  
Jens Risbo ◽  
Leif H. Skibsted
Keyword(s):  
Water Activity ◽  
Lactobacillus Acidophilus ◽  
Storage Stability ◽  
Freeze Dried

scholarly journals Encapsulation of Lactobacillus acidophilus La-5 and Bifidobacterium Bb-12 by spray drying and evaluation of its resistance in simulated gastrointestinal conditions, thermal treatments and storage conditions

2018 ◽  
Vol 48 (6) ◽  
Author(s):  
Graciele Lorenzoni Nunes ◽  
Mariana Heldt Motta ◽  
Alexandre José Cichoski ◽  
Roger Wagner ◽  
Édson Irineu Muller ◽  
...  
Keyword(s):  
Thermal Resistance ◽  
Lactobacillus Acidophilus ◽  
Encapsulation Efficiency ◽  
Storage Conditions ◽  
Thermal Treatments ◽  
Spray Dryer ◽  
Gastrointestinal Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Gastrointestinal Simulation

ABSTRACT: Lactobacillus acidophillus La-5 (ML) and Bifidobacterium Bb-12 (MB) microparticles were produced at different temperatures by spray dryer. The influence of different temperatures on the viability, encapsulation efficiency, water activity and moisture were evaluated. Microparticles that presented more viability were submitted to thermal resistance, gastrointestinal simulation, storage stability, morphology and particle size analyses. Drying temperature of 130°C showed higher encapsulation efficiency, 84.61 and 79.73% for Lactobacillus acidophillus (ML) and Bifidobacterium Bb-12 (MB) microparticles, respectively. In the evaluation of thermal resistance and gastrointestinal simulation, the microparticles of Lactobacillus acidophillus La-5 (ML) presented higher survival than Bifidobacterium Bb-12 (MB) under these conditions. In storage viability only the Lactobacillus acidophillus La-5 (ML) microparticles remained viable at all evaluated temperatures during the 120 days. The particle sizes reported were 4.85 for Lactobacillus acidophillus La-5 (ML) and 8.75 for Bifidobacterium Bb-12 (MB), being in agreement with the desired values for products obtained by spray dryer. Finally, the Lactobacillus acidophilus La-5 (ML) microparticles were shown to be more resistant under the conditions evaluated in this study.

scholarly journals Microencapsulation of Lactobacillus acidophilus NCFM incorporated with mannitol and its storage stability in mulberry tea

2019 ◽  
Vol 43 ◽  
Author(s):  
Wong Lok Yee ◽  
Chan Li Yee ◽  
Nyam Kar Lin ◽  
Pui Liew Phing
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Stability ◽  
Storage Period ◽  
Locust Bean Gum ◽  
Acidic Environment ◽  
Storage Test ◽  
Bead Size ◽  
Lactobacillus Acidophilus Ncfm ◽  
Locust Bean ◽  
And Storage

ABSTRACT Lactobacillus acidophilus NCFM (L-NCFM) was microencapsulated via co-extrusion technique with mannitol. Optimization of coating material, locust bean gum (0% to 2%, w/v) and prebiotic, mannitol (0% to 5%, w/v) was tested on bead size and microencapsulation efficiency. L-NCFM cells microencapsulated in three different forms were tested in simulated gastric juice (pH 2.0) and simulated intestinal juice (pH 7.5) and storage test at 4 °C and 25 °C for 4 weeks. 0.5% (w/v) locust bean gum and 3% (w/v) of mannitol are the optimal concentrations to produce bead size of 570 µm, microencapsulation efficiency of 96.81% and cell count 8.92 log CFU/mL. Microencapsulation of L-NCFM with mannitol protect cells better in acidic environment. The viability of encapsulated L-NCFM with mannitol at 4 °C throughout the storage period for 30 days ranged from 8.62 log cfu/mL to 6.80 log cfu/mL, which met the minimum required for probiotic (106CFU/mL).

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.

Encapsulation of Lactobacillus acidophilus NCDC 016 cells by spray drying: characterization, survival after in vitro digestion, and storage stability

2020 ◽  
Vol 11 (10) ◽  
pp. 8694-8706
Author(s):  
Divyasree Arepally ◽  
Ravula Sudharshan Reddy ◽  
Tridib Kumar Goswami
Keyword(s):  
Spray Drying ◽  
Lactobacillus Acidophilus ◽  
Storage Stability ◽  
Gum Arabic ◽  
In Vitro Digestion ◽  
Encapsulated Cells ◽  
Gastrointestinal Conditions ◽  
Drying Technology ◽  
And Storage

L. acidophilus was encapsulated with maltodextrin and different concentrations of gum arabic by spray drying technology. Encapsulated cells have shown better viability under simulated gastrointestinal conditions compared to free cells.

scholarly journals Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying

2013 ◽  
Vol 7 (5) ◽  
pp. 1255-1268 ◽  
Author(s):  
Christos Soukoulis ◽  
Solmaz Behboudi-Jobbehdar ◽  
Lina Yonekura ◽  
Christopher Parmenter ◽  
Ian Fisk
Keyword(s):  
Spray Drying ◽  
Lactobacillus Acidophilus ◽  
Milk Protein ◽  
Storage Stability ◽  
And Storage

scholarly journals Development and quality assessment of functional probiotic yoghurt drink from sweet cream buttermilk

2014 ◽  
Vol 8 ◽  
pp. 52-59
Author(s):  
Kshiteej Chapagain ◽  
Tika Bahadur Karki ◽  
Pravin Ojha
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Stability ◽  
Skim Milk ◽  
Total Solid ◽  
Solid Content ◽  
Ash Content ◽  
Consumer Acceptability ◽  
Refrigerated Storage ◽  
Total Solid Content ◽  
Lactobacillus Acidophilus La5

A new functional yoghurt drink consisting of banana and honey was developed from Sweet Cream Buttermilk (SCBM)and its physicochemical, microbiological and sensory characteristics were assessed with respect to plain and skim milk yoghurt drinks. Storage stability of drinks prepared by using standard probiotic culture of lactobacillus acidophilus (La5) was determined in terms of acidity, strain viability and consumer acceptability of final products. In corporation of banana and honey decreased post acidification and increased the carbohydrate (13.15-13.37%), proteins (2.23-2.25%) and ash content (0.53%). It was observed that the total solid content was increased from 5.72±0.17 % in plain yoghurt drink (PYD) to 16.39±0.07% in skim milk based drink (SYD) and 16.38±0.04% in buttermilk based drink (BYD). Greater count of probiotic cells was observed in Buttermilk based yoghurt drink (5.9*108 CFU/ml) than in Skim milk based yoghurt drink (1.4*108 CFU/ml) at the end of 30 days of refrigerated storage. Fifty percent of the consumer preferred refrigerated Buttermilk based yoghurt drink for 27 days. DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11750   J. Food Sci. Technol. Nepal, Vol. 8 (52-59), 2013

Sign in / Sign up

Export Citation Format

Share Document