scholarly journals Sebze Püresi ile Üretilen Yoğurtların Tekstürel ve Duyusal Özelliklerinin Belirlenmesi

2016 ◽  
Vol 4 (7) ◽  
pp. 579
Author(s):  
Tülay Özcan ◽  
Eda Yıldız
Keyword(s):  
Dairy Products ◽  
Viscosity Index ◽  
Textural Properties ◽  
Titratable Acidity ◽  
Viable Cell ◽  
Compact Structure ◽  
Noticeable Effect ◽  
Cell Counts ◽  
Textural Attributes ◽  
Carrot Puree

In this study, five different set type yogurt with vegetable purees, namely as control (K), yogurt with pumpkin (YBK), yogurt with carrot (YHA), yogurt with green peas (YBE) and yogurt with zucchini (YYK) were produced. The viable cell counts of S. thermophilus and L. delbrueckii subsp. bulgaricus were increased as a result of the ability of dietary fiber to stimulate their growth which is present in yogurt as puree. Vegetable puree addition had a noticeable effect on pH, titratable acidity, whey separation, sensory properties as well as textural attributes such as firmness, cohesiveness, consistency and viscosity index in yogurt. The highest viscosity index, consistency and firmness were observed in yogurt with the carrot puree, while the samples with zucchini presented the less compact structure and textural properties. As a result the present work showed that all the vegetable puree used had a beneficial role to improve textural properties of set type non-fat yogurt and could be used for the development of dairy products with functional ingredients.

Note. In Vitro Viability of Bifidobacterium Strains Isolated from Commercial Dairy Products Exposed to Human Gastrointestinal Conditions

2005 ◽  
Vol 11 (4) ◽  
pp. 307-314 ◽  
Author(s):  
M. C. Collado ◽  
Y. Moreno ◽  
E. Hernández ◽  
J. M. Cobo ◽  
M. Hernández
Keyword(s):  
Dairy Products ◽  
Viable Cell ◽  
Human Gastrointestinal Tract ◽  
Cell Counts ◽  
Gastrointestinal Conditions ◽  
Acid Tolerant ◽  
Viable Bacteria ◽  
Selection Of ◽  
Direct Counts

Levels of bifidobacteria contained in commercial fermented milks in Spain were determined by fluorescent techniques. The transit tolerance of probiotic bifidobacteria strains to human gastrointestinal tract (GIT) was assessed in vitro. The number of bifidobacteria in commercial fermented milks declared to contain bifidobacteria varied from 104 to 107 bacteria/m L. Viable cell counts estimated by plating onto selective media were lower than direct counts. Bifidobacteriumstrains analysed showed different survival behaviour. Viable bacteria counts decreased considerably following exposure to gastric juice. As only intrinsic acid resistant cells survive their passage through the human intestine, the selection of acid tolerant strains is necessary for the elaboration of probiotic products. Viability of dairy bifidobacteria is affected by gastrointestinal juices but the majority of tested strains survived well at gastrointestinal conditions. The reason for this may be the low number of viable bifidobacteria contained in commercial dairy products. Adaptation and survival at low pH is likely to determine the efficacy of Bifidobacterium strains both as dairy starters and probiotic microorganisms. This study confirmed the usefulness of fluorescent techniques for a rapid and accurate evaluation of bacterial viability in probiotic products.

scholarly journals Physical-chemical Evaluation and Texture Profile of Yoghurts Supplemented with Achachairu Pulp (Garcinia humilis)

2020 ◽  
Vol 8 (1) ◽  
pp. 101
Author(s):  
Sâmela Leal Barros ◽  
Newton Carlos Santos ◽  
Renata Duarte Almeida ◽  
Victor Herbert de Alcântara Ribeiro ◽  
Israel Luna Alves ◽  
...  
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Water Activity ◽  
Viscosity Index ◽  
Textural Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Texture Profile ◽  
Fresh Pulp ◽  
Texture Attributes

Yogurt is defined as being the product obtained through the fermentation of milk, its pleasant taste and high nutritional value are the main factors responsible for the acceptance of the product in the market. The present study aims to evaluate the physicochemical and textural properties of a yoghurt supplemented with 0, 5, 10, 15 and 20% Acacchairu pulp. Fresh pulp and yoghurt were submitted to the following physicochemical analyzes: moisture content and total solids, pH, total titratable acidity, total soluble solids, ratio, water activity, vitamin C and lipids. Regarding the texture profile, only yogurts were evaluated the following parameters: firmness, consistency, cohesiveness and viscosity index. Achachairu pulp presented high moisture content and water activity, as well as low percentage of lipids. Higher values were obtained regarding moisture content, water activity, acidity, lipids and vitamin C in the formulations with higher pulp percentage and for all texture attributes the formulation with 0% pulp obtained the highest values. The formulations proposed with the addition of different pulp concentrations improved the physicochemical and texture attributes of yogurt.

scholarly journals Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage

2014 ◽  
Vol 3 (6) ◽  
pp. 13 ◽  
Author(s):  
Souhila Boudjou ◽  
Farid Zaidi ◽  
Farah Hosseinian ◽  
B. Dave Oomah
Keyword(s):  
Faba Bean ◽  
Titratable Acidity ◽  
Hierarchical Cluster ◽  
Viable Cell ◽  
Antagonistic Effect ◽  
Starter Cultures ◽  
Probiotic Bacteria ◽  
Bacterial Survival ◽  
Cell Counts ◽  
Bean Flour

<p>Whole ground faba bean was investigated for its capability and efficiency to enhance bacterial survival and growth during kefir storage. Microbial analyses, pH and total titratable acidity (TTA) were measured in kefir samples, containing starter cultures with or without probiotic bacteria, (<em>Lactobacillus acidophilus</em><em> </em>and <em>Bifidobacterium</em><em> </em><em>lactis</em>) supplemented with whole ground faba bean during 28 days cold storage at 4 ºC. Faba bean flour supplementation (4%) stimulated bifidogenic microbial growth, increased titratable acidity linearly from day 1 to 21, and reduced pH during kefir storage. Bacterial count was strongly and positively correlated with lactic acid content and inversely associated with pH. Faba bean contributed to the additive effect on viable cell counts and pH of the probiotic co-culture (<em>Lb. acidophilus </em>and <em>B. lactis</em>), but had a distinct antagonistic effect on titratable acidity of kefir. Hierarchical cluster analysis based on the microbiological, titratable acidity and pH data differentiated kefir corresponding to the presence or absence of faba bean supplementation. Faba bean flour maintain sprobioticst ability and extends kefir shelf life.</p>

Survival of Listeria monocytogenes in Vanilla-Flavored Soy and Dairy Products Stored at 8°C

2004 ◽  
Vol 67 (2) ◽  
pp. 378-382 ◽  
Author(s):  
SIREESHA TIPPARAJU ◽  
SADHANA RAVISHANKAR ◽  
PETER J. SLADE
Keyword(s):  
Listeria Monocytogenes ◽  
Dairy Products ◽  
Storage Time ◽  
Viable Cell ◽  
Inhibitory Effect ◽  
Soy Milk ◽  
Low Fat ◽  
Log Reduction ◽  
Milk Samples ◽  
Cell Counts

The survival of Listeria monocytogenes V37 in vanilla-flavored yogurt (low-fat and nonfat) and soy milk (low-fat and Plus) stored at 8°C for 31 days was investigated. Commercial samples of yogurt and soy milk were used. These samples were inoculated with either 104 or 107 CFU of L. monocytogenes per ml. Sampling was carried out every 3 to 4 days initially and was then carried out weekly, for a total storage time of 31 days. Each time a sample was collected, the pH of the sample was measured. After 31 days, low-fat plain, low-fat vanilla, and nonfat plain yogurt samples inoculated with 104 CFU/ml showed 2.5-log reductions in viable cell populations, and nonfat vanilla yogurt showed a 3.5-log reduction. For yogurt inoculated with 107 CFU/ml, reductions of 2.5 log CFU/ml were observed for plain low-fat and nonfat yogurts, and reductions of 5 log CFU/ml were observed for vanilla-flavored low-fat and nonfat yogurts. In vanilla-flavored and plain low-fat and Plus soy milk samples, cell counts increased from 104 and 107 CFU/ml to 109 CFU/ml at 7 and 3 days of storage, respectively, at 8°C. Coagulation in soy milk samples was observed when the cell population reached 109 CFU/ml. In soy milk, the L. monocytogenes population did not change for up to 31 days. Vanillin had an inhibitory effect on L. monocytogenes in yogurt but not in soy milk.

scholarly journals Dietary Fiber in Sour Cream Products

2019 ◽  
Vol 49 (2) ◽  
pp. 201-208
Author(s):  
Ольга Долматова ◽  
Olga Dolmatova ◽  
Анастасия Дошина ◽  
Anastasia Doshina
Keyword(s):  
Dairy Products ◽  
Viscosity Index ◽  
Control Sample ◽  
Federal State ◽  
Production Volume ◽  
Physical Chemical ◽  
Sour Cream ◽  
Carrot Puree ◽  
Taste And Smell ◽  
Optimal Formula

The consumption of sour cream in Russia is growing every year. According to the data obtained from the Federal State Statistics Service and the Federal Customs Service, the production volume of sour cream in Russia in-creased by 5.55% in 2014–2018. However, the production of sour cream remains lower than its consumption. The solu-tion may be in production of sour cream products, which will make it possible to satisfy the demand, while non-dairy components will make the products functional. The authors propose to use fiber as a functional ingredient. The present research featured sour cream, a sour cream product with a 20% fat content, and such components of plant origin as fiber of Vitaminaya Polyana brand, rye fiber, wheat fiber, wheat fiber with licorice, and carrot puree. The authors selected the most optimal formula and composition for sour cream products. Standard research methods were used to study the sensory, physical, chemical, and microbiological indicators of the dairy products. The experiment revealed that 2.5% of fiber in the composition of sour cream product improved its consumer properties while preserving the original taste and smell of the product. Carrot puree was used as a color correcting and flavoring component. Its dosage was determined empirically. The sample of sour cream product with a carrot puree fraction of 5.0% received the highest overall rating. Fortified sourcream was obtained according to the technological scheme of production of sour cream with the addition of non-dairy components at the standardizing stage. The samples of sour cream product with fiber were found to promptly restore its structure and were characterized by an increased viscosity index compared with the control sample. The research resulted in a sour cream product with wheat fiber, licorice, and carrot puree. Samples of sour cream products and sour cream were stored for 20 days at a temperature of 6 ± 2 °C. The study established the optimal shelf life as 14 days.

scholarly journals 1250. Novel Boronic Acid Transition State Analogs (BATSI) with in vitro inhibitory activity against class A, B and C β-lactamases

2020 ◽  
Vol 7 (Supplement_1) ◽  
pp. S643-S643
Author(s):  
Maria F Mojica ◽  
Christopher Bethel ◽  
Emilia Caselli ◽  
Magdalena A Taracila ◽  
Fabio Prati ◽  
...  
Keyword(s):  
Active Site ◽  
Inhibitory Activity ◽  
Covalent Bond ◽  
Thiol Group ◽  
Viable Cell ◽  
Free Thiol ◽  
Transition State Analogs ◽  
Cell Counts ◽  
Free Thiol Group

Abstract Background Catalytic mechanisms of serine β-lactamases (SBL; classes A, C and D) and metallo-β-lactamases (MBLs) have directed divergent strategies towards inhibitor design. SBL inhibitors act as high affinity substrates that -as in BATSIs- form a reversible, dative covalent bond with the conserved active site Ser. MBL inhibitors bind the active-site Zn2+ ions and displace the nucleophilic OH-. Herein, we explore the efficacy of a series of BATSI compounds with a free-thiol group at inhibiting both SBL and MBL. Methods Exploratory compounds were synthesized using stereoselective homologation of (+) pinandiol boronates to introduce the amino group on the boron-bearing carbon atom, which was subsequently acylated with mercaptopropanoic acid. Representative SBL (KPC-2, ADC-7, PDC-3 and OXA-23) and MBL (IMP-1, NDM-1 and VIM-2) were purified and used for the kinetic characterization of the BATSIs. In vitro activity was evaluated by a modified time-kill curve assay, using SBL and MBL-producing strains. Results Kinetic assays revealed that IC50 values ranged from 1.3 µM to &gt;100 µM for this series. The best compound, s08033, demonstrated inhibitory activity against KPC-2, VIM-2, ADC-7 and PDC-3, with IC50 in the low μM range. Reduction of at least 1.5 log10-fold of viable cell counts upon exposure to sub-lethal concentrations of antibiotics (AB) + s08033, compared to the cells exposed to AB alone, demonstrated the microbiological activity of this novel compound against SBL- and MBL-producing E. coli (Table 1). Table 1 Conclusion Addition of a free-thiol group to the BATSI scaffold increases the range of these compounds resulting in a broad-spectrum inhibitor toward clinically important carbapenemases and cephalosporinases. Disclosures Robert A. Bonomo, MD, Entasis, Merck, Venatorx (Research Grant or Support)

scholarly journals Survival Strategy of Erwinia amylovora against Copper: Induction of the Viable-but-Nonculturable State

2006 ◽  
Vol 72 (5) ◽  
pp. 3482-3488 ◽  
Author(s):  
M�nica Ordax ◽  
Ester Marco-Noales ◽  
Mar�a M. L�pez ◽  
Elena G. Biosca
Keyword(s):  
Pathogenic Bacteria ◽  
Erwinia Amylovora ◽  
Control Plant ◽  
Viable Cell ◽  
Epifluorescence Microscopy ◽  
Survival Strategy ◽  
Vbnc State ◽  
Tetrazolium Chloride ◽  
Viable But Nonculturable ◽  
Cell Counts

ABSTRACT Copper compounds, widely used to control plant-pathogenic bacteria, have traditionally been employed against fire blight, caused by Erwinia amylovora. However, recent studies have shown that some phytopathogenic bacteria enter into the viable-but-nonculturable (VBNC) state in the presence of copper. To determine whether copper kills E. amylovora or induces the VBNC state, a mineral medium without copper or supplemented with 0.005, 0.01, or 0.05 mM Cu2+ was inoculated with 107 CFU/ml of this bacterium and monitored over 9 months. Total and viable cell counts were determined by epifluorescence microscopy using the LIVE/DEAD kit and by flow cytometry with 5-cyano-2,3-ditolyl tetrazolium chloride and SYTO 13. Culturable cells were counted on King's B nonselective solid medium. Changes in the bacterial morphology in the presence of copper were observed by scanning electron microscopy. E. amylovora entered into the VBNC state at all three copper concentrations assayed, much faster when the copper concentration increased. The addition of different agents which complex copper allowed the resuscitation (restoration of culturability) of copper-induced VBNC cells. Finally, copper-induced VBNC cells were virulent only for the first 5 days, while resuscitated cells always regained their pathogenicity on immature fruits over 9 months. These results have shown, for the first time, the induction of the VBNC state in E. amylovora as a survival strategy against copper.

scholarly journals The dynamic balance of import and export of zinc in Escherichia coli suggests a heterogeneous population response to stress

2015 ◽  
Vol 12 (106) ◽  
pp. 20150069 ◽  
Author(s):  
Hiroki Takahashi ◽  
Taku Oshima ◽  
Jon L. Hobman ◽  
Neil Doherty ◽  
Selina R. Clayton ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Zinc Concentration ◽  
Systems Approach ◽  
Model Simulation ◽  
Dynamic Balance ◽  
Model Fitting ◽  
Viable Cell ◽  
Population Heterogeneity ◽  
Cell Counts ◽  
Import And Export

Zinc is essential for life, but toxic in excess. Thus all cells must control their internal zinc concentration. We used a systems approach, alternating rounds of experiments and models, to further elucidate the zinc control systems in Escherichia coli . We measured the response to zinc of the main specific zinc import and export systems in the wild-type, and a series of deletion mutant strains. We interpreted these data with a detailed mathematical model and Bayesian model fitting routines. There are three key findings: first, that alternate, non-inducible importers and exporters are important. Second, that an internal zinc reservoir is essential for maintaining the internal zinc concentration. Third, our data fitting led us to propose that the cells mount a heterogeneous response to zinc: some respond effectively, while others die or stop growing. In a further round of experiments, we demonstrated lower viable cell counts in the mutant strain tested exposed to excess zinc, consistent with this hypothesis. A stochastic model simulation demonstrated considerable fluctuations in the cellular levels of the ZntA exporter protein, reinforcing this proposal. We hypothesize that maintaining population heterogeneity could be a bet-hedging response allowing a population of cells to survive in varied and fluctuating environments.

BIOTECHNOLOGICAL FEATURES OF PRODUCTION AND QUALITY ASSESSMENT OF LACTOSE-FREE YOGHURT

2021 ◽  
Vol 12 (4) ◽  
Author(s):  
V. Z. Trokhymenko ◽  
M. I. Didukh ◽  
T. I. Kovalchuk ◽  
V. M. Bidenko ◽  
V. V. Zakharin
Keyword(s):  
Physicochemical Properties ◽  
Dairy Products ◽  
Titratable Acidity ◽  
Caloric Content ◽  
Gas Formation ◽  
Sour Milk ◽  
Milk Sugar ◽  
Physico Chemical ◽  
Comparative Aspect ◽  
Chemical Studies

Lactose-free dairy products play a significant role in the diet of people with lactose intolerance, as they are a source of prombiotics and highly nutrients that are readily available, are in balanced proportions and do not contain milk sugar (lactose). In the manufacture of lactose-free dairy products in the technological scheme provides for the extraction of milk sugar (lactose), which can lead to deterioration of their sensory and physicochemical properties. The aim of this work was to study the comparative aspect of biotechnological features of yogurts made by traditional and lactose-free technologies and to evaluate their organoleptic and physicochemical properties. The object of the study were organic drinking yogurt with "blueberry" filler (with probiotic) 2.5 % and lactose-free organic yogurt (with probiotic) 2.5 %. According to the results of research, organic drinking yogurt with "blueberry" filler (with probiotic) 2.5 % in taste was sour milk, without foreign tastes and odors moderately sweet, with a pronounced taste of "blueberry" filler, consistency - homogeneous, tender, dense, without gas formation, with particles of fresh blueberries, which are distributed throughout the mass of yogurt, color - with a shade that is characteristic of blueberries. Organic lactose-free yogurt (with probiotic) 2.5 % had a sour taste, sour milk, without foreign tastes and odors, color - white. According to the results of physico-chemical studies of experimental samples of organic drinking yogurt with "blueberry" filler and lactose-free organic yogurt, the titratable acidity was 80 and 85 oT, active acidity 4.7 and 4.5, respectively. The mass fraction of carbohydrates in drinking yogurt with "blueberry" filler was 9.8 g / 100 g at 4.4 g / 100 g in lactose-free yogurt, including sugar 5.8 and 0 g / 100 g, respectively. Energy value and caloric content was higher in the sample of yogurt with "blueberry" filling. The conditional viscosity of the test samples was 1 min 30 sec. and 59 sec. in accordance. The degree of syneresis in the experimental samples of organic drinking yogurt with the filler "blueberry" and lactose-free organic yogurt was 55 and 45 % moisture content - 44.07 and 39.49 %, respectively.

In Vitro Anti-Biofilm Activity of Hydrogen-Peroxide Generating Electrochemical Bandage Against Yeast Biofilms

2021 ◽  
Author(s):  
Yash S. Raval ◽  
Abdelrhman Mohamed ◽  
Jayawant N. Mandrekar ◽  
Cody Fisher ◽  
Kerryl E. Greenwood-Quaintance ◽  
...  
Keyword(s):  
Membrane Damage ◽  
Microscopic Analysis ◽  
Viable Cell ◽  
Wound Infections ◽  
Unique Challenge ◽  
Cell Membrane Damage ◽  
Cell Counts ◽  
Extensive Cell ◽  
Fluorescence Microscopic Analysis

Wound infections are caused by bacteria and/or fungi. The presence of fungal biofilms in wound beds presents a unique challenge, as fungal biofilms may be difficult to eradicate. The goal of this work was to assess the in vitro anti-biofilm activity of a H 2 O 2 -producing electrochemical bandage (e-bandage) against 15 yeast isolates representing commonly-encountered species. Time-dependent decreases in viable biofilm CFU counts of all isolates tested were observed, resulting in no visible colonies with 48 hours of exposure by plate culture. Fluorescence microscopic analysis showed extensive cell membrane damage of biofilm cells after e-bandage treatment. Reductions in intracellular ATP levels of yeast biofilm cells were recorded post e-bandage treatment. Our results suggest that exposure to H 2 O 2 -producing e-bandages reduce in vitro viable cell counts of yeast biofilms, making this a potential new topical treatment approach for fungal wound infections.

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