PENGARUH KONSENTRASI SUKROSA SEBAGAI CRYOPROTECTANT TERHADAP KARAKTERISTIK SIFAT KIMIA YOGHURT SINBIOTIK KERING BEKU

ABSTRAKYoghurt sinbiotik merupakan susu fermentasi oleh Bakteri Asam Lakat (BAL) spesies Lactobacillus bulgaricus dan Streptococcus thermophillus, dan Lactobacillus plantarum Dad 13 sebagai probiotik dengan penambahan ubi jalar ungu sebagai prebotik. Yoghurt sinbiotik diproses dengan pengeringan beku. Pada proses pengeringan beku ditambahkan Cryoprotectant untuk mencegah kerusakan membran sel bakteri pada yoghurt. Cryoprotectant berfungsi sebagai pelindung sel bakteri asam laktat selama pembekuan. Tujuan penelitian adalah mengetahui pengaruh konsentrasi Cryoprotectant sukrosa terhadap sifat kimia yoghurt sinbiotik kering beku. Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu variasi yaitu konsentrasi Croprotectant (0%, 2,5%, 5%, 7,5%). Data yang diperoleh dianalisis statistic menggunakan Analysis Of Variance (ANOVA) dengan tingkat signifikan 5% dan jika terdapat perbedaan yang nyata antar perlakuan maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Parameter pengamatan yang digunakan untuk menganalisis yoghurt sinbiotik kering beku meliputi kadar air, kadar abu, total asam titrasi, dan pH. Hasil penelitian menunjukkan bahwa konsentrasi Cryoprotectant tidak berpengaruh nyata terhadap kadar air, dan pH yoghurt sinbiotik kering beku, namun berpengaruh nyata terhadap kadar abu dan total asam titrasi. Pengaruh konsentrasi sukrosa sebagai Cryoprotectant diperoleh hasil terbaik pada konsentrasi 5% mempunyai kadar air 5,633%, kadar abu 4,900%, total asam titrasi 8,8167%, dan pH 3.867.ABSTRACTSynbiotic yogurt is fermented milk by Lactic Acid Bacteria (LAB) species Lactobacillus bulgaricus and Streptococcus thermophillus, and Lactobacillus plantarum Dad 13 as probiotics with the addition of purple sweet potatoes as prebotics. Synbiotic yogurt is processed by freeze drying. In the freeze drying process Cryoprotectant is added to prevent damage to bacterial cell membranes in yogurt. Cryoprotectant functions as a protective cell for lactic acid bacteria during freezing. The purpose of this study was to determine the effect of sucrose cryoprotectant concentrations on the chemical properties of freeze dried sinbiotic yogurt. This study uses a Completely Randomized Design with one variation, namely the concentration of Croprotectant (0%, 2.5%, 5%, 7.5%). The data obtained were statistically analyzed using Analysis Of Variance (ANOVA) with a significant level of 5% and if there were significant differences between treatments then continued with the Duncan's Multiple Range Test (DMRT). Observation parameters used to analyze freeze dried synbiotic yogurt include water content, total titration acid, ash content, and pH. The results showed that the concentration of Cryoprotectant had no significant effect on water content, and the pH of freeze dried synbiotic yogurt, but had a significant effect on ash content and total acid titration. Effect of sucrose concentration as Cryoprotectant obtained the best results at a concentration of 5% having a moisture content of 5.633%, ash content of 4.900%, total acid titration of 8.8167%, and pH of 3,867.Keywords: Synbiotic Yogurt, Purple Sweet Potato, Cryoprotectant

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Changes to the chemical and microbiological characteristics of Leucaena leucocephala seeds during tempeh fermentation in Pacitan, East Java

Food Research ◽

10.26656/fr.2017.5(s2).009 ◽

2021 ◽

Vol 5 (S2) ◽

pp. 78-83

Author(s):

D. Ishartani ◽

D. Sistiani ◽

A.M. Sari ◽

A. Nursiwi ◽

M.Z. Zaman

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Water Content ◽

Leucaena Leucocephala ◽

Ash Content ◽

Chemical Characteristics ◽

Total Acid ◽

Fermentation Time ◽

Microbiological Characteristics ◽

Acid Titration

Lamtoro tempeh is a traditional Indonesian fermented food made from lamtoro (Leucaena leucocephala). In Pacitan, it is usually fermented using usar (a traditional tempeh inoculum made from senggani leaves). The fermentation process takes 42 hrs and during this period, there are changes in the chemical and microbiological characteristics of the lamtoro seeds. To study these changes, samples were collected and tested for chemical characteristics (water content, ash content, dissolved protein, pH, and total acid titration) and microbiological characteristics (the number of fungi, yeast, and lactic acid bacteria) every 6 hrs during the 42 hrs fermentation. During fermentation, the water content increased significantly in the initial 6 hrs of fermentation and then tended to stabilize until the 42-hour. The ash content increased, while the dissolved protein content increased from the 0-hour to the 36-hour of fermentation but dropped at the 42-hour. The pH level of the lamtoro tempeh decreased from 0-hour until 30-hour and then increased until the end of the fermentation period. However, the level of total acid titration increased during the lamtoro tempeh fermentation. The growth of fungi, yeast and lactic acid bacteria initially declined but then gradually increased until the end of fermentation (42-hour). The fermentation time was found to affect both the number of microbes and the chemical characteristics of the lamtoro tempeh from the Pacitan area.

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Perubahan Karakteristik Kimia dan Mikrobiologis Jruek Drien (Durian Fermentasi Khas Aceh) selama Fermentasi

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v10i2.6123 ◽

2018 ◽

Vol 10 (2) ◽

pp. 1-5

Author(s):

Murna Muzaifa ◽

Ryan Moulana ◽

Yuliani Aisyah ◽

Zainuddin Zainuddin ◽

Faidha Rahmi

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Water Content ◽

Sugar Content ◽

Fermented Food ◽

Total Acid ◽

Total Sugars ◽

Randomized Design ◽

Microbiological Characteristics ◽

Completely Randomized Design

Jruek drien is one of traditional fermented food of Aceh. This product made from flash of durio that fermented without starter addition. Explorative research has been conducted to examine the change of chemical and microbiological characteristics of jruek drien during fermentation. This study used completely randomized design with single factor (length of fermentation: 1,3,5 and 7 days). The parameters analyzed were water content, pH, total acid, total sugars, total lactic acid bacteria and yeast. The results showed that water content and acid total were increased while pH and sugar content were decreased. The highest total of lactic acid bacteria was found on day 3. Yeast detected only on early fermentation and no detected on 7th day.

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Comparative Survival Rates of Lactic Acid Bacteria Isolated from Blood, Following Spray-drying and Freeze-drying

Food Science and Technology International ◽

10.1177/1082013206062443 ◽

2006 ◽

Vol 12 (1) ◽

pp. 77-84 ◽

Cited By ~ 26

Author(s):

L. M. Zamora ◽

C. Carretero ◽

D. Parés

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Spray Drying ◽

Freeze Drying ◽

Survival Rates ◽

Storage Period ◽

Cellular Damage ◽

Viable Cells ◽

Porcine Blood ◽

Freeze Dried

The effect of two dehydration technologies, spray-drying and freeze-drying, on the viability of 12 lactic acid bacteria (LAB) were compared. All LAB cultures had been previously isolated from porcine blood and were candidates to be used as biopreservatives in order to maintain the quality of porcine blood until further processing to obtain added-value blood derivatives is carried out. The residual viability and the reductions in microbial counts in dried LAB samples at 20 °C and 5 °C during 60-day storage were determined. Cellular damage due to freeze-drying was observed immediately after drying whereas cellular damage due to spray-drying did not become evident until the subsequent phase of storage. For most of the strains, the faster decrease in viability of spray-dried as compared to freeze-dried cultures was compensated by the higher percentage of viable cells obtained after dehydration, leading to comparable survival rates at the end of the storage period. Dehydration resulted in a good alternative to freezing at 80 °C for preservation purposes. Spray-drying has been shown to be as suitable as freeze-drying for preserving LAB strains during a 2-month storage period. Results suggest the possibility of achieving a good formulation system for the LAB strains with a high number of viable cells to be used for the industrial development of bioprotective cultures.

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THE EFFECT OF COMPARISON BETWEEN SOYBEAN EXTRACT AND JICAMA EXTRACT AND DURATION OF FERMENTATION ON SOYGHURT QUALITY

Jurnal Visi Eksakta ◽

10.51622/eksakta.v1i1.63 ◽

2020 ◽

Vol 1 (1) ◽

pp. 142-163

Author(s):

Benika Naibaho ◽

Handaniel Hutagalung ◽

Samse Pandiangan

Keyword(s):

Antioxidant Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Protein Content ◽

Lactobacillus Bulgaricus ◽

Milk Product ◽

Total Acid ◽

Food Ingredients ◽

Total Solids ◽

Soybean Extract

Soyghurt is a fermented soy milk product using Streptococcus thermophilus and Lactobacillus bulgaricus bacteria. Efforts to enrich drinks high in antioxidants are carried out by combining food ingredients that can function as antioxidants such as soybeans and jicama. The combination of these two food ingredients and the assistance of the fermentation process by S. thermophilus and L. bulgaricans was expected to increase antioxidant activity in soyghurt production.This study used a completely randomized design (CRD) with 2 factors, namely: the first factor was the ratio of soybean juice and yam juice (S) which consisted of 4 treatment levels, namely: S0 = 100: 0, S1 = 75: 25, S2 = 50: 50, S3 = 25: 75, S4 0: 100. Meanwhile for the second factor was the duration of fermentation (F) which consisted of 3 levels of treatment, namely: F0 = 6 hours, F1 = 8 hours, F2 = 10 hours. The parameters observed were total solids, total acid, organoleptic value, antioxidant activity, and total lactic acid bacteria in jicama soyghurt on the best samples.The results showed that both treatment factors had a very significant effect (P <0.01) on total solids, total acid, and organoleptic tests of soyghurt. The study showed that the comparison of soybean juice and jicama juice and fermentation duration resulted a high protein content value of 9.18% and was in accordance with the SNI yoghurt protein content, namely minimum of 3.5%. Antioxidant activity of yam bean soyghurt obtained an IC 50 value of 18.110 mg / L and it was a very strong antioxidant. Total lactic acid bacteria on yam soyghurt was 108 CFU / ml and it was high.Based on this research results, it was suggested that soyghurt processing may use a combination with other types of fruits and use natural food coloring to give different flavors and increase the nutritional values of soyghurt.

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Characterics of Freeze Dried Jack Bean Yogurt Powder with Maltodextrin as Coating Material

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v13n1.2016.28-35 ◽

2017 ◽

Vol 13 (1) ◽

pp. 28

Author(s):

Mohamad Djali ◽

Herlina Marta ◽

Sylvia Harnah

Keyword(s):

Protein Content ◽

Water Content ◽

Experimental Method ◽

Freeze Drying ◽

Coating Material ◽

Total Acid ◽

Jack Bean ◽

Group Design ◽

Organoleptic Characteristics ◽

Freeze Dried

Jack bean has the potential to be developed as food products. One of them is yogurt, but the shelf life of yogurt is short. The attempt to increase the shelflife of yogurt is making yogurt powder using freeze drying by adding maltodextrin as coating material. This study aims to determine the exact concentration of maltodextrin in order to produce jack bean yogurt powder with good characteristics and organoleptic characteristics that prefer by panelists. This study using experimental method with randomized group design consisted six treatments and repeated four times respectively. The treatments were maltodextrin concentration 5, 10, 15, 20, 25 and 30 % (w/v). The results showed that jack bean yogurt powder with maltodextrin concentration 5 % (w/v) has the best characteristics and organoleptic characteristics preferred by panelists based on the analysis of water content 3,47 % wb, soluble time at 31,71 seconds, hygroscopicity 14,82 %, titrable acic 0,69 %, viscocity 277,50 cP, organoleptic characteristic in colour 4,03 (like), aroma 3,15 (slightly like), taste 3,42 (slightly like), viscocity by vision 3,80 (like), viscocity by mouth sense 3,42 (slightly like), overall apperance 3,87 (like), yield 18,33 %, protein content 14,15% wb and total acid bacteria 2,34×1010 CFU/ml KARAKTERISTIK YOGURT BUBUK KACANG KORO PEDANG DENGAN BAHAN PENYALUT MALTODEKSTRIN Kacang koro pedang memiliki potensi untuk dijadikan sebagai produk olahan pangan. Salah satu produk olahan kacang koro pedang adalah yogurt, tetapi yogurt memiliki umur simpan pendek. Salah satu upaya untuk meningkatkan umur simpan yogurt adalah pembuatan yogurt bubuk melalui pengeringan beku dengan penambahan maltodekstrin sebagai bahan penyalut. Penelitian ini bertujuan untuk menentukan konsentrasi maltodekstrin yang tepat agar dihasilkan yogurt bubuk kacang koro pedang hasil pengeringan beku dengan karakteristik yang baik dan sifat organoleptik yang disukai panelis. Penelitian ini dilakukan dengan metode percobaan menggunakan Rancangan Acak Kelompok yang terdiri dari enam perlakuan, yaitu konsentrasi maltodekstrin 5, 10, 15, 20, 25 dan 30 % (b/v) yang diulang sebanyak empat kali. Hasil penelitian menunjukkan bahwa yogurt bubuk kacang koro pedang dengan perlakuan penambahan maltodekstrin 5 % (b/v) menghasilkan karakteristik terbaik dan sifat organoleptik yang disukai panelis dengan nilai kadar air 3,47 % bb, waktu larut 31,71 detik, tingkat higroskopisitas 14,82 %, total asam tertitrasi 0,69 %, viskositas 277,50 cP, kesukaan warna 4,03 (suka), kesukaan aroma 3,15 (agak suka), kesukaan rasa 3,42 (agak suka), kesukaan kekentalan berdasarkan penglihatan 3,80 (suka), kesukaan kekentalan indera mulut 3,42 (agak suka), kesukaan kenampakan keseluruhan 3,87 (suka), rendemen 18,33 %, protein 14,15 % bb, dan total bakteri asam laktat 2,34×1010 CFU/ml.

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Pengaruh Penambahan Skim terhadap Karakteristik Dadih Susu Sapi yang Dibuat dalam Ruas Bambu Wuluh (Schizostachyum silicatum) di Bali

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i02.p11 ◽

2020 ◽

Vol 9 (2) ◽

pp. 211

Author(s):

Mariya Ulfa ◽

I Made Sugitha ◽

Luh Putu Trisna Darmayanti

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Water Content ◽

Skim Milk ◽

Fermented Milk ◽

Cow Milk ◽

Total Acid ◽

Bacterial Colony ◽

Randomized Design ◽

The Right

This study aims to determine the effect of skim additional on the characteristics and the amount of the right skim additional of cow milk dadih made in wuluh bamboo (Schizostachyum bluneiness) tubes. The completely randomized design with 5 levels of skim addition treatment were : 4%, 6%, 8%, 10% and 12%. The treatment was repeated 3 times for obtain 15 experimental units. The data were analyzed by variance, and the significant effect of the treatment was followed by Duncan. The additional of skim has effect to yield, water content, pH, total acid, total microbes, total lactic acid bacteria (LAB) and has effect to scoring test of aroma, taste and overall acceptance by hedonic test, but doesn’t significantly affect scoring test of color and texture. The addition of 10% skim produces the best characteritics with yield 65,31%, water content 63,72%, pH 5,50, total lactic acid 1,31%, total bacterial colony 4,38 x 109CFU/g, total lactic acid bacteria (LAB) 3,42 x 109 CFU/g, color cream, typical aroma of fermented milk, solid texture, sour taste and rather dislike on overall acceptance. Keywords : cow milk dadih, skim milk, wuluh bamboo.

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Increased Survival of Lactococcus lactis Strains Subjected to Freeze-Drying after Cultivation in an Acid Medium: Involvement of Membrane Fluidity

Food Technology and Biotechnology ◽

10.17113/ftb.59.04.21.7076 ◽

2021 ◽

Vol 59 (4) ◽

Author(s):

Aurore Bodzen ◽

Audrey Jossier ◽

Sébastien Dupont ◽

Pierre-Yves Mousset ◽

Laurent Beney ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Membrane Fluidity ◽

Lactococcus Lactis ◽

Freeze Drying ◽

Acid Stress ◽

Acidic Condition ◽

Membrane Properties ◽

Freeze Dried ◽

Ph Profiles

Research background. Freeze-drying is the most widely used dehydration process in the food industry for the stabilization of bacteria. Studies have shown the effectiveness of an acid pre-stress in increasing the resistance of lactic acid bacteria strains to freeze-drying. Adaptation of bacteria to an acid stress is based on maintaining the properties of the plasma membrane. Indeed, the fatty acid composition of lactic acid bacteria membrane is often changed after an acid pre-stress. However, few studies have measured membrane fluidity after an acid stress realized during lactic acid bacteria strains cultivation. Experimental approach. In order to use two pH profiles, the strains Lactococcus lactis NCDO 712 and NZ9000 were cultivated in two media, without any pH control. The two pH profiles obtained were representative of initial media composition, media buffering properties, and strains metabolism. Absorbance at 600 nm and pH were measured during bacterial cultivation. Then, the two strains were freeze-dried and their survival rates determined. Membrane fluidity was evaluated by fluorescence anisotropy measurements using a spectrofluorometer. Results and conclusions. Cultivation under a more acidic condition significantly increased both strains survival to freeze-drying (p<0.05, ANOVA). Moreover, in both strains of L. lactis, a more acidic condition during cultivation significantly increased membrane fluidity (p<0.05, ANOVA). Our results revealed that cultivation in such condition, fluidifies the membrane and allows a better survival to freeze-drying for the two strains of L. lactis. A more fluid membrane can facilitate membrane deformation and lateral reorganization of membrane components, critical for the maintenance of cellular integrity during dehydration and rehydration. Novelty and scientific contribution: A better understanding of the involvement of membrane properties, especially of membrane fluidity, in bacterial resistance to dehydration is provided in this study.

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Effect of the drying method and texture improvers on reconstitution behavior of yogurt powder: physical and microbiological properties

Revista Vitae ◽

10.17533/udea.vitae.v28n2a344985 ◽

2021 ◽

Vol 28 (2) ◽

Author(s):

Robinson Monsalve-Atencio ◽

Karolay Sanchez ◽

Juan Chica ◽

Jairo Camaño ◽

Johana Saldarriaga ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Rheological Properties ◽

Mass Fraction ◽

Xanthan Gum ◽

Freeze Drying ◽

Rheological Parameters ◽

Freeze Dried ◽

Dependent Variables ◽

Microbiological Properties

BACKGROUND: One of the most used and effective preservation strategies in foods is drying. However, there are problems with the rheological properties, color, and viability of lactic acid bacteria in the yogurt once reconstituted when applying such conservation strategies. OBJECTIVES: Determine the concentration of the type of texture improver and drying that minimizes the negative effect on the rheological, color, and microbiological properties of a reconstituted yogurt powder. METHODS: Intended to determine the texture improver which increases rheological properties of reconstituted yogurt powder, a mixture type experimental design was applied where three texture improvers were assessed; carboxymethylcellulose (CMC) (mass fraction 0 - 1), pectin (mass fraction 0 - 1), and xanthan gum (mass fraction 0 - 1). The rheological parameters; consistency index (K), flow behavior (n), viscosity at 100s-1 (η), the storage (G') and loss (G'') modules, and the phase shift angle (δ) of each of the reconstitutions were considered as design-dependent variables. Secondly, a central composite design (face-centered) was used for assessing the effectiveness of the drying (convection, spray-drying, and freeze-drying), the concentration of the texture improver (0.0 - 1.0%), and the yogurt powder concentration (8.0 - 15.0%). The above-mentioned rheological parameters, color, and viability of the lactic acid bacteria from each reconstituted yogurt powder were considered as the dependent variables. Optimization sought to match the parameters of reconstituted yogurt powder that approximated the conditions of fresh yogurt. RESULTS: The independent variables in their lineal expression and some interactions between them had statistically significant differences (p < 0.05). At a concentration of 10.59% with 0.03% xanthan gum, the reconstitution of freeze-dried yogurt powder was the optimized condition (p < 0.05) and obtained the rheological, color, and microbiological parameters closest to fresh yogurt. CONCLUSIONS: The drying of the yogurt by freeze-drying mixed with xanthan gum as a texture improver allowed to obtain a reconstituted yogurt with properties close to the fresh product for direct consumption.

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PENGARUH KOMBINASI BAKTERI ASAM LAKTAT TERHADAP PERUBAHAN KARAKTERISTIK NUTRISI SUSU KERBAU

Jurnal Bioteknologi & Biosains Indonesia (JBBI) ◽

10.29122/jbbi.v4i1.2064 ◽

2017 ◽

Vol 4 (1) ◽

pp. 21

Author(s):

Rofiq Sunaryanto

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Sugar Content ◽

Chemical Properties ◽

Aerobic Condition ◽

Streptococcus Thermophilus ◽

Buffalo Milk ◽

Lactobacillus Bulgaricus ◽

Characteristic Change ◽

Total Acid

Effects of Lactic Acid Bacteria Combination on Characteristic Change of Buffalo Milk Nutrition Determination of physical and chemical characteristics on fermented milk using a mixture of Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium sp. has been conducted. Fermentation was carried out for 20 hours at 37ºC in a facultative aerobic condition. Physical characteristics were performed by comparing the physical properties before and after fermentation such as viscosity and texture, including chemical properties such as pH, acidity, protein, fat, and sugar contents. Inoculants of lactic acid bacteria were varied using a combination of lactic acid bacteria mixture. Results showed that the combination of bacteria inoculants used has no significant effect on changes in protein, fat, ash, and water contents. However, the effects on total acid, pH, sugar content, and physical appearance such as viscosity and texture were significant. The combination of L. bulgaricus, S. thermophilus and Bifidobacterium sp. (A6) produced a soft texture appearance and high viscosity. The combination of inoculant bacteria L. bulgaricus with S. thermophilus (A5) produced a texture similar to A6 but with a lower viscosity than A6.Keywords: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium sp, buffalo milk, fermentation. ABSTRAKPenelitian untuk mengetahui karakteristik fisik dan kimia hasil fermentasi susu kerbau menggunakan campuran Lactobacillus bulgaricus, Streptococcus thermophilus, dan Bifidobacterium sp telah dilakukan. Fermentasi dilakukan selama 20 jam pada suhu 37ºC secara aerobe fakultatif. Karakteristik fisika dilakukan dengan membandingkan sifat fisik seperti kekentalan dan tekstur, serta sifat kimia yang meliputi kandungan protein, lemak, gula, pH, keasaman sebelum dan sesudah fermentasi. Inokulan bakteri asam laktat divariasikan menggunakan kombinasi campuran bakteri asam laktat. Hasil penelitian menunjukkan bahwa kombinasi inokulan yang digunakan dalam proses fermentasi susu kerbau tidak berpengaruh nyata terhadap perubahan kadar protein, lemak, abu, dan air. Namun demikian berpengaruh nyata terhadap total asam, pH, kadar gula, dan penampakan fisik seperti kekentalan dan tekstur. Kombinasi inokulan L. bulgaricus, S. thermophilus dan Bifidobacterium sp. (A6) menghasilkan susu fermentasi dengan penampakan tekstur halus dan kekentalan yang lebih padat. Kombinasi bakteri L. bulgaricus dengan S. thermophilus (A5) menghasilkan tekstur yang mirip dengan A6, namun demikian menghasilkan kekentalan yang lebih rendah dibandingkan A6.Kata kunci: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium sp, susu kerbau, fermentasi

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Microencapsulation of Probiotic Strains by Lyophilization Is Efficient in Maintaining the Viability of Microorganisms and Modulation of Fecal Microbiota in Cats

International Journal of Microbiology ◽

10.1155/2020/1293481 ◽

2020 ◽

Vol 2020 ◽

pp. 1-10

Author(s):

Bruna M. Rodrigues ◽

Paula M. Olivo ◽

Milene P. Osmari ◽

Ricardo S. Vasconcellos ◽

Leonir B. Ribeiro ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Freeze Drying ◽

Animal Feed ◽

Fecal Microbiota ◽

Microbial Viability ◽

Commercial Feed ◽

Freeze Dried ◽

Dry Food ◽

Adult Cats

High extrusion temperatures may compromise the functionality of probiotics in dry food. This study aimed to (i) evaluate the effects of two types of microencapsulation techniques, different encapsulating agents, and 120 days of storage on the viability of a commercial probiotic product and (ii) investigate fecal microbiota populations and fecal characteristics of adult cats fed with diets supplemented with probiotics. Three experimental treatments were evaluated: T1, commercial feed (control); T2, commercial kibbles coated with probiotics; and T3, commercial feed supplemented with freeze-dried probiotics and fructooligosaccharides. Fructooligosaccharides and gum arabic were used as encapsulating agents for freeze drying and spray drying and a pool containing Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus lactis, Bifidobacterium bifidum, Enterococcus faecium, and Saccharomyces cerevisiae as a probiotic. Diets were provided to 18 adult cats for 20 days. Feed samples were evaluated microbiologically, and feces were characterized according to their microbial content, pH, and fecal score. Freeze drying was more effective in maintaining microbial viability. Microcapsules prepared using fructooligosaccharides as encapsulants had the highest bacterial count: 8.74 log CFU/g of lactic acid bacteria and 8.75 log CFU/g of enterococci. Probiotics and synbiotics positively modulated (P<0.05) the fecal microbiota of cats, increasing the lactic acid bacteria counts from 3.65 to 4.87 and 5.07 log CFU/g, respectively. Microbial viability decreased significantly (P<0.05) after storage, demonstrating the need for effective protection mechanisms against extrinsic agents. In conclusion, the supplementation of cat diets with probiotics positively affected the gut microbiota. However, the results reinforce that probiotic microorganisms must be incorporated into the animal feed via effective mechanisms to withstand harsh processing conditions and storage.

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