scholarly journals Production of functional beer with the addition of probiotic: Saccharomyces boulardii

2021 ◽  
Vol 10 (2) ◽  
pp. e5010212211
Author(s):  
Amanda Felipe Reitenbach ◽  
Isabela Julio Iwassa ◽  
Beatriz Cervejeira Bolanho Barros
Keyword(s):  
Functional Properties ◽  
Ethyl Alcohol ◽  
Bile Salts ◽  
Saccharomyces Boulardii ◽  
Microbiological Analysis ◽  
Probiotic Potential ◽  
Commercial Yeast ◽  
General Appearance

Industries have been investing in the development of functional products, such as the ones produced with probiotic microorganisms. The aim of this study was to develop a Pilsen-style beer with functional properties through the addition of the Saccharomyces boulardii probiotic. The beer was fermented with low-fermentation commercial yeast. The probiotic culture was added next, evaluating its probiotic potential. Microbiological, sensorial and physicochemical aspects were evaluated in the obtained products. The S. boulardii strain presented probiotic viability after the confirmation of the resistance to acid, bile salts and ethyl alcohol tests, maintaining superior levels of colony-forming to the indicated by the legislation during the 28 days storage. The beer with probiotic addition has not differed sensorially from the commercial beer concerning the aroma, flavor, general appearance and color. The results of sensorial, physicochemical and microbiological analysis showed the viability of the production of probiotic beer with the addition of S. boulardii.

scholarly journals Safety Evaluation of Yeasts With Probiotic Potential

2021 ◽  
Vol 8 ◽  
Author(s):  
Pilar Fernández-Pacheco ◽  
Inés María Ramos Monge ◽  
Mónica Fernández-González ◽  
Justa María Poveda Colado ◽  
María Arévalo-Villena
Keyword(s):  
Bile Salts ◽  
Safety Evaluation ◽  
Pcr Amplification ◽  
Saccharomyces Boulardii ◽  
Food Environments ◽  
Probiotic Potential ◽  
Yeast Strains ◽  
Probiotic Yeast ◽  
High Production ◽  
Different Strains

This work has evaluated the safety aspects of 20 yeast strains, isolated from food environments, selected in previous works due to their probiotic potential. Among the different strains, there are Saccharomyces and non-Saccharomyces yeasts. Before safety evaluation, differentiation of Saccharomyces cerevisiae strains was done by PCR amplification of inter-δ region with pairs of primers δ2-12 and δ12-21, which showed that they were all different from each other and also had different profiles to Saccharomyces boulardii (the only commercial probiotic yeast). The non-Saccharomyces ones were already known. The evaluation tests carried out were antibiotic and antifungal resistance, production of biogenic amines, deconjugation activity of bile salts, and different enzymatic activities: coagulase, deoxyribonuclease, hemolysin, proteolytic, and phospholipase. None of the studied strains demonstrated coagulase, hemolytic or DNase capacity (clear virulence factors), although all of them showed protease activity, some showed phospholipase activity, and half of the yeasts were capable of conjugating bile salts. Regarding antimicrobial compounds, all were resistant to antibiotics but showed sensitivity to the antimycotics used. Nevertheless, only one strain of Hanseniaspora osmophila was excluded for use in the food industry, due to its high production of tyramine.

scholarly journals MICROBIOLOGICAL ANALYSIS OF IN-USE TOOTHBRUSHES AND THEIR DECONTAMINATION USING DISINFECTION: A HOSPITAL BASED PILOT STUDY

2021 ◽  
Vol 9 (09) ◽  
pp. 614-620
Author(s):  
Shriya Choubey ◽  
◽  
Khyati Jain ◽  
Somendra K. Dhariwal ◽  
Ruchita Dixit ◽  
...  
Keyword(s):  
Pilot Study ◽  
Ethyl Alcohol ◽  
Randomized Control Trial ◽  
Microbiological Analysis ◽  
Distilled Water ◽  
Highly Effective ◽  
Randomized Control ◽  
Instructions For Use

Introduction and Aim: Purpose of this study is to sensitize healthcare givers about the significance of toothbrush acting as fomites and this study aimed at highlighting importance of disinfecting in-use toothbrushes. Material and Method: This was a randomized control trial involving 30 patients. 15 were given distilled water and 15 were given 70% ethyl alcohol for disinfecting in-use toothbrushes, which were then microbiologically tested after 7 days of use. Results: Finding of this study showed 70% alcohol was highly effective in decontaminating used toothbrushes. Conclusion: In-use toothbrushes become highly contaminated after use and can act as fomites for transmitting infections. Thus, proper instructions for use of toothbrushes should be given to patients and public.

scholarly journals Characterization and antimicrobial activity of vaginal lactobacillus isolate

2011 ◽  
Vol 63 (1) ◽  
pp. 29-35 ◽  
Author(s):  
Gordana Zavisic ◽  
Zeljka Radulovic ◽  
Valentina Vranic ◽  
Jelena Begovic ◽  
L. Topisirovic ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Antimicrobial Activity ◽  
Survival Rate ◽  
Bile Salts ◽  
Antimicrobial Effect ◽  
Low Ph ◽  
Probiotic Potential ◽  
Pathogenic Escherichia Coli

The aim of this study was to investigate the probiotic potential of bacteriocin-producing lactobacilli strain Lactobacillus plantarum G2 isolated from the vaginal mucus of healthy women. The antimicrobial effect of G2 was confirmed in the mixed culture with pathogenic Escherichia coli, Staphylococcus aureus, Salmonella abony and Pseudomonas aeruginosa, while bacteriocine activity was detected against S. aureus and S. abony only. The strain showed an excellent survival rate in low pH and in the presence of bile salts. The percentage of adhered cells of L. plantarum G2 to hexadecane was 63.85?2.0 indicating the intermediate hydrophobicity.

scholarly journals Microbiological analysis in the fixation and preservation of dog cadavers with ethyl alcohol and sodium chloride solution

2019 ◽  
Vol 40 (6Supl2) ◽  
pp. 3099
Author(s):  
Natália Pereira ◽  
Marita Vedovelli Cardozo ◽  
Thiago André Salvitti de Sá Rocha ◽  
Raphael Chiarelo Zero ◽  
Fernando Antônio de Ávila ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Ethyl Alcohol ◽  
Chloride Solution ◽  
Sodium Chloride Solution ◽  
Microbiological Analysis ◽  
Negative Effects ◽  
Group 4 ◽  
Group 3 ◽  
Group 2 ◽  
Group 1

There are several fixative or preservative solutions for use on cadavers, and formaldehyde is the most widely used. However, this chemical may present negative effects for professionals who manipulate it. Therefore, this study aimed to identify and quantify the main microorganisms related to the fixation and preservation of dog cadavers using an alternative and formaldehyde-free solution. After arterial injection (120 mL kg?1 95% 96° GL ethyl alcohol and 5% pure glycerin), cadavers were placed in 96° GL ethyl alcohol for 30 (group 1), 60 (group 2), 90 (group 3), and 120 days (group 4). After the fixation period, they remained under preservation in a 30% aqueous sodium chloride solution for 120 days. Bacterial quantification was performed by the pour plate method. The bacterial population was present in all groups during fixation, except for group 1, but never exceeded 9 × 101 CFU mL?1 in total aerobes and 7 × 101 CFU mL?1 in total anaerobes. The microbial population was present in all groups in at least two moments during preservation and never exceeded 7 × 101 CFU mL?1 in total aerobes and anaerobes. The presence of fungi was observed in 8 out of 34 analyses. Pseudomonas sp., Escherichia coli, and Bacillus sp. were identified in the analyzed samples. Microbiological counting was low, and no signs of contamination were observed in the vats at visual inspection.

Functional properties of yeast grown on ethyl alcohol

1979 ◽  
Vol 56 (1) ◽  
pp. A82-A85 ◽  
Author(s):  
Philip G. Schnell ◽  
Cavit Akin
Keyword(s):  
Functional Properties ◽  
Ethyl Alcohol

Gums from Indigenous Plants of Iran: A Review on Physicochemical, Rheological and Functional Properties

2020 ◽  
Vol 16 (8) ◽  
pp. 1209-1226
Author(s):  
Behzad Ebrahimi ◽  
Aziz H. Rad ◽  
Babak Ghanbarzadeh
Keyword(s):  
Functional Properties ◽  
Herbal Medicines ◽  
Industrial Applications ◽  
Indigenous Plants ◽  
Public Interests ◽  
Aqueous Dispersions ◽  
Emulsification Capacity ◽  
Review Study ◽  
Thickening Agents ◽  
General Appearance

Background: Recently, public interests have increased to study novel and vernacular polysaccharides due to their various uses, especially in food formulations as well as pharmaceuticals and herbal medicines. Plant-based gums are commercially produced from a large number of plants that include complex polysaccharides. Scope and Approach: he present study has summarized physicochemical, rheological and functional properties of tragacanth, basil seed and balangu gums from indigenous plants of Iran. Conclusion: The results of this review study demonstrate that the highlighted gums are commonly used as dietary fibers, thickening agents, emulsifiers, stabilizers and drug delivery agents. The general appearance of gums varies from dark-brown to whitish in color. At various concentrations, pH and ionic strengths, aqueous dispersions show great variations in their rheological behavior. In conclusion, industrial applications of these gums are possible as a result of their strong thickening properties. Additionally, significant surface activity and emulsification capacity enable their application in the food, pharmaceutical and/or cosmetic industries.

scholarly journals In vitro probiotic potential of Lactobacillus spp. isolated from fermented milks

2013 ◽  
Vol 65 (6) ◽  
pp. 1876-1882 ◽  
Author(s):  
A.F. Cunha ◽  
L.B. Acurcio ◽  
B.S. Assis ◽  
D.L.S. Oliveira ◽  
M.O. Leite ◽  
...  
Keyword(s):  
Bile Salts ◽  
Quality Standards ◽  
Gastric Ph ◽  
Multiple Resistance ◽  
Pathogenic Microorganisms ◽  
Indicator Microorganisms ◽  
Probiotic Potential ◽  
Belo Horizonte ◽  
Lactobacillus Spp

The potential of in vitro probiotic Lactobacillus spp. was evaluated in fermented milks marketed in Belo Horizonte, MG, Brazil. Of the samples analyzed, 86.7% had at least 10(6) CFU/mL of Lactobacillus spp., complying with the Brazilian quality standards for fermented milks. Furthermore, 56.7% had minimum count ranging from 10(8) to 10(9) CFU/mL, which is in accordance with legal parameters. The remaining 43.3% would not be able to satisfactorily guarantee benefits to consumers. The amount of Lactobacillus spp. varied between batches of products, which may indicate failures in monitoring during manufacture, transport or storage. All strains of Lactobacillus spp. showed some inhibitory activity against the indicator microorganisms, being more pronounced against pathogenic microorganisms than against non-pathogenic (P<0.05). Samples of Lactobacillus spp. showed different profiles of antimicrobial susceptibility, with an occurrence of cases of multidrug resistance. All strains tested showed sensitivity to bile salts (0.3%) and resistance to gastric pH (2.0). Lactobacillus spp. of commercial fermented milks should be present in higher amounts in some brands, be resistant to bile salts and have no multiple resistance to antimicrobials.

scholarly journals Production of probiotic Mozzarella cheese by incorporating locally isolated Lactobacillus acidophilus

2020 ◽  
Vol 70 (1) ◽  
Author(s):  
Hamid Mukhtar ◽  
Saima Yaqub ◽  
Ikram ul Haq
Keyword(s):  
Heat Tolerance ◽  
Lactobacillus Acidophilus ◽  
Biochemical Characterization ◽  
Good Survival ◽  
Microbiological Analysis ◽  
Mozzarella Cheese ◽  
Organoleptic Properties ◽  
Encapsulated Cells ◽  
Probiotic Potential ◽  
Free Cells

Abstract Purpose The present study was conducted to isolate and screen the potential probiotic strains for incorporation in Mozzarella cheese. Methods Probiotic cultures were isolated from different randomly purchased yogurt samples and were identified as Lactobacillus sp., Bifidobacteria sp., and Pediococcus sp. after morphological and biochemical characterization. Heat tolerance of isolates was tested at 55 °C and 65 °C to determine the survival of isolates in conditions similar to commercial cheese production. Lactobacillus acidophilus (S2) showed remarkable heat tolerance among all strains and was therefore selected to assess the probiotic potential. It showed good survival at acidic pH values (2–3). Moreover, it also showed > 50% tolerance to bile salt and was resistant to antibiotics, chloramphenicol, tetracycline, gentamycin, and vancomycin and also exhibited anti-microbial activity against Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus. Thus, heat-tolerant Lactobacillus acidophilus (S2) isolate was an ideal strain for incorporation in Mozzarella cheese as probiotics. Three types of cheeses viz., cheese A with free cells of Lactobacillus acidophilus (S2), cheese B with encapsulated cells of Lactobacillus acidophilus (S2), and control cheese having no probiotics, were made. Result Microbiological analysis of prepared cheese revealed lesser loss of Lactobacillus acidophilus (S2) from encapsulated form (3.41 × 108 CFU/mL) compared to free cells of Lactobacillus acidophilus (S2) (1.10 × 107 CFU/mL). Coliforms were observed in control cheese after 10 days of storage, whereas no coliforms were observed in cheese A and cheese B even after 15 days of storage. Organoleptic properties of cheese A and cheese B were almost the same with an acceptability score of 2.7 ± 0.1 and 2.65 ± 0.1, respectively. Control cheese got the lowest scores after 15 days of storage. Conclusion The addition of probiotics in cheese not only prolongs the shelf-life of cheese but also increases the organoleptic properties of the cheese, making cheese a good delivery system for probiotics.

Probiotic potential ofLactobacillusspp. isolated from Brazilian regional ovine cheese

2012 ◽  
Vol 79 (1) ◽  
pp. 119-127 ◽  
Author(s):  
Stela Maris Meister Meira ◽  
Virginia Etges Helfer ◽  
Renata Voltolini Velho ◽  
Fernanda Cortez Lopes ◽  
Adriano Brandelli
Keyword(s):  
Bile Salts ◽  
Acid Tolerance ◽  
Acid Oxidation ◽  
16S Rdna Sequencing ◽  
Galactosidase Activity ◽  
Dpph Radical ◽  
Probiotic Potential ◽  
Rdna Sequencing ◽  
Relative Tolerance ◽  
Ovine Cheese

TwelveLactobacillusisolates from Brazilian starter-free ovine cheeses were evaluated for their probiotic potential. The strains were identified by 16S rDNA sequencing asLactobacillus plantarum(7),Lb. brevis(2),Lb. casei(2) andLb. parabuchneri(1). All strains showed variable resistance to gastric juices and relative tolerance to pancreatin and bile salts. Only five strains ofLb. plantarumcould not deconjugate the sodium salt of taurodeoxycholic acid. Autoaggregation ability after 24 h was above 50% and hydrophobicity was higher than 60% for most strains. All lactobacilli could inhibit linolenic acid oxidation, exceptLb. parabuchneristrain, whereas none of them could scavenge DPPH radical. β-Galactosidase activity ranged from 47·7 to 2503 Miller units. Inhibition of food pathogensListeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Escherichia coliandSalmonella typhimuriumwas demonstrated and the production of organic acids could be associated with this effect. TheLactobacillusstrains from Brazilian regional ovine cheese showed interesting functional characteristics, mainly the strainsLb. brevisSM-B andLb. plantarumSM-I. Both presented high acid tolerance. In addition,Lb. brevisSM-B also displayed remarkable antioxidant activity andLb. plantarumSM-I was the highest β-galactosidase producer, exhibited high autoaggregation and hydrophobicity properties.

scholarly journals Quality Assessment of Powdered Maize Ogi Fortified with African Walnut (Tetracarpidium conophorum) Flour

2021 ◽  
pp. 28-51
Author(s):  
Ihuoma Ahaotu ◽  
Chimebuka Victory Eni ◽  
Ndukwe Maduka
Keyword(s):  
Protein Content ◽  
Bulk Density ◽  
Functional Properties ◽  
Composite Flour ◽  
Microbiological Analysis ◽  
Bacterial Isolates ◽  
Emulsion Capacity ◽  
Bacillus Spp ◽  
Hedonic Scale ◽  
Lactobacillus Spp

Protein deficiency of fermented cereal gruel popularly known as ogi (akamu) is a justification to fortify it with African walnut. In this study, powdered maize ogi and walnut flour in the ratio 100:0; 90:10; 80:20 and 70:30 labelled AZ, BY, CX and DW, respectively were formulated. Sample ‘AZ’ served as the control. Microbiological analysis, proximate composition, and functional properties of the composite flour samples were determined using Standard methods. Sensory evaluation of ogi porridge prepared using the flour samples were carried out using 9-point Hedonic scale. Total heterotrophic bacterial and fungal count of the flour samples were within the range of 7.01-7.41 and 4.23-4.45 log10CFU/g, respectively. The frequency of occurrence of bacterial isolates from the flour samples include Corynebacterium spp. (27%), Micrococcus spp. (14%), Lactobacillus spp. (13%), Citrobacter spp. (13%), Pseudomonas spp. (13%), Bacillus spp. (13%) and Streptococcus spp. (7%) while the fungal isolates were Aspergillus spp. (45%), Rhizopus spp. (22%), Geotrichum spp. (22%) and Mucor spp. (11%). All the proximate parameters and functional properties of the flour samples showed significant differences (p<0.05) with the exception of protein content and bulk density, respectively. Sample ‘AZ’, ‘BY’, ‘CX’ and ‘DW’s protein content is 0.88±0.08%, 1.14±0.20%, 1.23±0.27% and 1.31±0.38%, respectively. The lipid content (2.00±0.75 - 15.20±0.61%), ash content (0.40±0.06 - 0.90±0.04%), emulsion capacity (2.98±0.14 - 5.62±0.17%), bulk density (0.56±0.06 - 0.61±0.06 g/ml), and swelling index (1.99±0.10 - 18.89±0.21%) of the flour samples increased as the level of walnut flour substitution increased with few exceptions. In contrast, other proximate parameters, gelatinization temperature (75.6±0.48 - 82.4±0.58 oC), water absorption (2.60±0.11 - 3.35±0.35 g/g) and oil absorption (1.56±0.06 - 1.80±0.08 g/g) capacity of the flour samples decreased with few exceptions. Although ogi porridge made from ‘BY’ is more desirable than using other fortified flour formulations, ogi porridge made from ‘AZ’ was assigned the highest score for all the sensory attributes except appearance. Interestingly, ogi porridge prepared using maize ogi flour fortified with walnut flour and 100% maize ogi flour were generally acceptable.

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