scholarly journals Effect of Three Polysaccharides (Inulin, and Mucilage from Chia and Flax Seeds) on the Survival of Probiotic Bacteria Encapsulated by Spray Drying

2020 ◽  
Vol 10 (13) ◽  
pp. 4623
Author(s):  
Mariela Bustamante ◽  
Loreto Laurie-Martínez ◽  
Daniela Vergara ◽  
Rocio Campos-Vega ◽  
Mónica Rubilar ◽  
...  
Keyword(s):  
Spray Drying ◽  
Lactobacillus Casei ◽  
Bifidobacterium Longum ◽  
Storage Period ◽  
Probiotic Bacteria ◽  
Second Stage ◽  
Chia Seed ◽  
Flax Seeds ◽  
Face Centered ◽  
Central Composite

Chia seed mucilage (CM), flaxseed mucilage (FM), and inulin (INL) were used as encapsulating agents to evaluate the possibility of increasing the survival of Lactobacillus casei var. rhamnosus, renamed recently to Lacticaseibacillus rhamnosus, after spray drying. Moreover, the viability of encapsulated L. rhamnosus was determined during the 250 day storage period at 4 °C. In a second stage, the conditions that maximized the survival of L. rhamnosus were evaluated on other probiotic bacteria (Lactiplantibacillus plantarum, Bifidobacterium infantis, and Bifidobacterium longum). Additionally, the viability of encapsulated probiotics during the 60 day storage period at 4 and 25 °C was evaluated. The conditions that maximize the survival of L. rhamnosus (90%) predicted by a face-centered central composite design were 14.4% w/v of maltodextrin, 0.6% w/v of CM, and 90 °C of inlet air temperature. Additionally, under these encapsulating conditions, the survival of L. plantarum, B. infantis, and B. longum was 95%, 97%, and 96%, respectively. The probiotic viability improved during storage at 4 °C but decreased at 25 °C. The highest viability values obtained for probiotics during spray drying and during storage suggest a thermoprotector effect of CM, which would ensure an optimal probiotic efficacy in the product, thus promoting its utilization in the food industry.

scholarly journals The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer “Cacık”

2019 ◽  
Vol 69 (3) ◽  
pp. 193-205
Author(s):  
Seda Altuntas ◽  
Mihriban Korukluoglu
Keyword(s):  
Bifidobacterium Longum ◽  
Starter Culture ◽  
Lactobacillus Rhamnosus ◽  
Storage Period ◽  
Viable Cell ◽  
Probiotic Bacteria ◽  
Fermentation Time ◽  
Cell Counts ◽  
Sensorial Attributes ◽  
The Impact

The selection of proper probiotic culture is essential for maintaining adequate numbers of viable cells until consumption since potential adverse interaction between selected strain and starter culture. This study examined the suitability of Cacık as a potential probiotic carrier including Lactobacillus acidophilus 74-2, Lactobacillus rhamnosus Howaru HN001TM and Bifidobacterium longum BB536 in different combinations. The presence of three probiotic strains caused higher post acidification and shorter fermentation time associated to higher counts of L. bulgaricus. Except for certain combinations containing B. longum BB536, the counts of individual probiotic bacteria were higher than 6 log g-1 for all probiotic supplemented Cacık samples. Results showed that bacterial interaction was decisive for survival over 21 days of storage. Probiotic products containing only B. longum BB536 or B. longum BB536 with L. acidophilus 74-2 did not accomplish in terms of the technological point, since the viable cell counts decerased for 2.45 log and 1.95 log per g, respecitevly, throughout the storage period. In three of totally four combinations included L. rhamnosus Howaru HN001TM alone or combined with other probiotic bacteria, the viable cell counts of L. rhamnosus Howaru HN001TM remained at the inoculated level, while the counts significantly increased in co-culture with L. acidophilus 74-2. Considering the overall sensorial attributes and survival of probiotics, Cacık supplemented with L. rhamnosus Howaru HN001TM alone, combinations of B. longum BB536 and L. rhamnosus Howaru HN001TM or L. acidophilus 74-2 and L. rhamnosus Howaru HN001TM or by all of the three tested probiotics, were suggested as suitable for further production.

scholarly journals The Effect of Encapsulated Powder of Goji Berry (Lycium barbarum) on Growth and Survival of Probiotic Bacteria

2019 ◽  
Vol 8 (1) ◽  
pp. 57 ◽  
Author(s):  
Prodromos Skenderidis ◽  
Chrysanthi Mitsagga ◽  
Dimitrios Lampakis ◽  
Konstantinos Petrotos ◽  
Ioannis Giavasis
Keyword(s):  
Stress Tolerance ◽  
Lactobacillus Casei ◽  
Bifidobacterium Longum ◽  
Probiotic Bacteria ◽  
Lycium Barbarum ◽  
Growth And Survival ◽  
Bifidobacterium Animalis ◽  
Goji Berry ◽  
Probiotic Strains ◽  
Berry Extracts

The aim of the present work was to investigate the potential prebiotic action of Goji berry powder on selected probiotic bacteria grown in a nutritive synthetic substrate and in simulated gastric and intestinal juices. Different probiotic strains of Bifidobacterium and Lactobacillus were grown in these substrates with or without the addition of encapsulated goji berry extracts of different polysaccharide and polyphenol contents. The results proved that the addition of the extracts promoted the proliferation of probiotic strains and, in particular, increased the number of bacterial colonies of Bifidobacterium animalis subsp. lactis (Bb12), Bifidobacterium longum (Bb46), and Lactobacillus casei by 2, 0.26, and 1.34 (log cfu/mL), respectively. Furthermore, the prebiotic effect seems to be correlated to Goji berry polysaccharides and/or polyphenols, higher contents of which (under the tested concentrations) could increase the stress tolerance of B. lactis and B. longum in a simulated gastrointestinal environment. According to the findings of the present research, it can be suggested that the Goji berry encapsulated extracts could be used as prebiotic additives in food or nutraceuticals, in order to stimulate growth or protect the viability of probiotic strains of Bifidobacterium and Lactobacillus.

scholarly journals Probiotic (Lactobacillus casei) Encapsulation Using the Method of Spray Drying with Combined Prebiotic from Iles-Iles (Amorphopallus oncophyllus) and Protectant Agent (Skim Milk, Gum Arabic, Maltodextrin)

2018 ◽  
Vol 15 (2) ◽  
pp. 61
Author(s):  
Aloysius Prima Cahya ◽  
Meidi Syaflan ◽  
Ngatirah Ngatirah
Keyword(s):  
Lactic Acid ◽  
Experimental Design ◽  
Spray Drying ◽  
Lactobacillus Casei ◽  
Skim Milk ◽  
Gum Arabic ◽  
Low Ph ◽  
Probiotic Bacteria ◽  
High Viability ◽  
Probiotic Lactobacillus

The aims of this research were to know the effect of combine iles-iles (refined starch, whole iles-iles flour, and refined glucomannan) as encapsulating agent (capsule materials) and different protectant agents to get microcapsule synbiotic, which have the highest number of probiotic cells and high viability against low pH and bile salt. Design blocks complete with factorial design was used in the experimental design. The first factor was capsule materials with a concentration of 10% consisting of three material types: A1 (refined glucomannan), A2 (refined starch), and A3 (Iles-iles native). The second factor was protectant, protecting the probiotic bacteria during spray drying, used at concentration of 5% consisting of three substances i.e. B1 (skim milk), B2 (maltodextrin), and B3 (gum arabic). Using protectant agents on the MRS for the growth of L. casei resulted no effects against the numbers of LAB (lactic acid bacteria), density, moisture content, and hygroscopicity; however, it had influence on yield and solubility. The best use based on the reduction of LAB numbers were flour and gum Arabic which was significant compared to other fractions.Keywords: iles-iles, glucomannan, starch, protectant agent, symbiotic LAB

scholarly journals Bioprocess development for enhanced endoglucanase production by newly isolated bacteria, purification, characterization and in-vitro efficacy as anti-biofilm of Pseudomonas aeruginosa

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Atef M. Ibrahim ◽  
Ragaa A. Hamouda ◽  
Noura El-Ahmady El-Naggar ◽  
Fatma M. Al-Shakankery
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Yeast Extract ◽  
Statistical Design ◽  
Life Time ◽  
Maximum Activity ◽  
Bioprocess Development ◽  
Ammonium Sulfate Precipitation ◽  
Face Centered ◽  
Central Composite

AbstractEndoglucanase producing bacteria were isolated from Egyptian soils and the most active bacterial strain was identified as Bacillus subtilis strain Fatma/1. Plackett–Burman statistical design was carried out to assess the effect of seven process variables on endoglucanase production. Carboxymethyl cellulose (CMC), yeast extract and peptone were the most significant variables that enhanced the endoglucanase production and thus were selected for further optimization using face-centered central composite design. The highest yield of endoglucanase (32.37 U/mL) was obtained in run no. 9, using 18 g/L CMC, 8 g/L peptone, 7 g/L yeast extract and 0.1 g/L FeSO4.7H2O. The optimized medium showed about eightfold increase in endoglucanase production compared to the unoptimized medium. The produced crude enzyme was further purified by ammonium sulfate precipitation, then DEAE-Sepharose CL6B column. The purified enzyme was shown to have a molecular weight of 37 kDa. The enzyme showed maximum activity at pH 8.0, temperature of 50 °C, incubation time of 60 min. The half-life time (T1/2) was 139.53 min at 50 °C, while being 82.67 min at 60 °C. Endoglucanase at concentration of 12 U/mL effectively removed 84.61% of biofilm matrix of Pseudomonas aeruginosa with marked reduction in carbohydrate content of the biofilm from 63.4 to 7.9 μg.

scholarly journals Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread

2016 ◽  
Vol 46 (12) ◽  
pp. 2249-2256 ◽  
Author(s):  
Camila Batista da Silva ◽  
Eveline Lopes Almeida ◽  
Yoon Kil Chang
Keyword(s):  
Ascorbic Acid ◽  
Glucose Oxidase ◽  
Storage Period ◽  
Wheat Bread ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Significant Difference ◽  
Technological Quality ◽  
Central Composite

ABSTRACT: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyze the results. None of the xylanase, glucose oxidase or ascorbic acid concentrations within the studied range led to a significant difference in the specific volume. The highest moisture content and the lowest firmness values were reported in the bread with lower and intermediate levels of xylanase and larger amounts of glucose oxidase and ascorbic acid. This effect was observed mainly at the end of the storage period. A minimum amount of xylanase (from 33 to 63 EDX kg-1 flour) showed to be essential for obtaining best results. Levels of ascorbic acid above 63mg kg-1 and glucose oxidase above 91 SRU kg-1 proved to be necessary to offer the beneficial effect of xylanase.

Machinability Evaluation in the Ultrasonic Drilling (USD) Process of Aluminum Oxide-based Ceramics

2011 ◽  
Vol 223 ◽  
pp. 804-812
Author(s):  
R. S. Jadoun
Keyword(s):  
Aluminum Oxide ◽  
Mathematical Models ◽  
Removal Rate ◽  
Ceramic Materials ◽  
Performance Characteristics ◽  
Machining Parameters ◽  
Ultrasonic Drilling ◽  
The Face ◽  
Face Centered ◽  
Central Composite

The ultrasonic drilling (USD) has been used in the manufacture of the hard, fragile, difficult to cut, nonconductive ceramic materials. In this study, the mathematical models of material removal rate (MRR) and surface roughness (SR) have been obtained for the machinability evaluation in the USD process of aluminum oxide-based ceramic material. The experimental plan adopts the face centered central composite design (CCD). The mathematical models using the response surface methodology (RSM) are developed so as to investigate the influences of three machining parameters, including the power rating, grit size and slurry concentration on the performance characteristics of MRR and SR. It has been proved that the proposed mathematical models in this study would fit and predict values of the performance characteristics, which would be close to the readings recorded in experiment with a 95% confidence level. The significant parameters that critically affect the performance characteristics are examined.

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