scholarly journals Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin

Foods ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 13 ◽  
Author(s):  
Vasiliki Schoina ◽  
Antonia Terpou ◽  
Aikaterini Papadaki ◽  
Loulouda Bosnea ◽  
Nikolaos Kopsahelis ◽  
...  
Keyword(s):  
Lactobacillus Casei ◽  
Cheese Whey ◽  
Storage Period ◽  
Waste Valorization ◽  
High Viability ◽  
Immobilized Biocatalyst ◽  
Pistacia Terebinthus ◽  
Whey Beverages ◽  
Rich Content ◽  
Spoilage Microorganisms

In the present study, cheese whey was utilized for the development of a novel functional beverage, using Lactobacillus casei ATCC 393 probiotic cells immobilized on Pistacia terebinthus resin (pissa Paphos). Evaluation of shelf life of the produced beverages showed that spoilage microorganisms were not observed in beverages containing P. terebinthus resin. Terpenes’ rich content might have contributed to the antimicrobial activity of the produced beverages; however, no significant effect on the viability of the immobilized probiotic cells was obtained. Whey beverages containing the immobilized biocatalyst retained a high viability (>1 × 106 CFU/g) of probiotic cells during a storage period of 30 days at 4 °C. The superiority of whey beverages containing the immobilized biocatalyst was also highlighted by GC-MS analysis, while the enhanced aromatic profile, which was mostly attributed to the higher concentration of terpenes, was also detected during the sensory evaluation performed. Conclusively, this study indicated the high commercialization potential of these novel functional whey beverages, within the frame of a sustainable dairy waste valorization approach. To the best of our knowledge, this is the first food-oriented approach within the guidelines of the circular economy reported in the literature, using the autochthonous Pistacia terebinthus resin for the production of functional whey beverages.

scholarly journals Manufacturing of Fermented dairy products by using Lactobacillus casei which had the ability to lower cholesterol

2010 ◽  
Vol 4 (1) ◽  
pp. 72-81
Author(s):  
Abdul Wahed Baker ◽  
Zaid A. A. ◽  
Amer A. A.
Keyword(s):  
Shelf Life ◽  
Dairy Products ◽  
Lactobacillus Casei ◽  
Storage Period ◽  
Bacterial Cells ◽  
Manufactured Products ◽  
Fermented Dairy Products ◽  
Therapeutic Properties ◽  
Fermented Dairy ◽  
Number Of Bacteria

The study included manufacturing of fermented dairy products by using full cream milk of four kinds of mammalian: (Buffalos, Cows, Sheep's and Goats); with the use of Lactobacillus casei as a starter for the production of fermented dairy products which had the ability to lower cholesterol percentage in the above mentioned products by (71.4, 70, 74.8 and 67.7)% respectively. The viability of Lb. casei had not been affected significantly during storage shelf life of 21days " The product shelf life " , keeping their therapeutic properties unaltered with high viable number of bacteria at time of consumption. The viable counts of the bacteria after storage period for manufactured products were (1.06× 109, 8.1× 108, 7.5× 108and 8× 108) CFU/ml respectively. These numbers represent a decrease equal to one logarithmic cycle for each of manufactured products of Cows, Sheep's and Goats milk, and the decrease of bacteria's viability of manufactured products of Buffalos milk was less than one logarithmic cycle. Results of statistical analysis showed that there was highly significant differences (P<0.05) in the viable bacterial cells counts between manufactured products. By sensory comparison of the manufactured fermented products together, the results shows that the manufactured products from Buffalos milk was the best then the manufactured products of Cows milk then Sheep's milk then goats milk

scholarly journals The sensory evaluation of fermented sausages Herkules with probiotic strain Lactobacillus casei 01

2009 ◽  
Vol 57 (5) ◽  
pp. 57-64
Author(s):  
Radka Burdychová ◽  
Hana Šulcerová
Keyword(s):  
Lactobacillus Casei ◽  
Sensory Quality ◽  
Storage Period ◽  
Probiotic Strain ◽  
Negative Control ◽  
Fermented Sausages ◽  
Dry Sausages ◽  
And Storage ◽  
Ph Profiles

The aim of this work was to monitor quantitative and qualitative representation of probiotic strain L. casei 01 (Sacco, Italy) in dry femented sausages „Herkules“ taken from two different producers (A and B). Negative control susages without probiotics were also made at both producers, to monitor the differences between pH profiles of and lactic acid bacteria counts during fermentation and sto­ra­ge of dry sausages. The second objective of this study was to determine sensory quality of probiotic sausages in comparison with non-probiotic controls.The counts of L. casei and LAB in all sausages significantly (P < 0,01) increased during fermentation and storage period. Probiotic L. casei was well adapted to dry sausages environment and reached 106 CFU/g in both producers. No differences between pH profiles of probiotic sausages and controls without probiotics were observed.It was observed that all probiotic sausages had sensory properties near the traditional products.

Effect of Aeration on the Production of Carotenoid Pigments by Rhodotorula rubra-lactobacillus casei Subsp. casei Co-Cultures in Whey Ultrafiltrate

2003 ◽  
Vol 58 (3-4) ◽  
pp. 225-229 ◽  
Author(s):  
Emilina D. Simova ◽  
Ginka I. Frengova ◽  
Dora M. Beshkova
Keyword(s):  
Maximum Concentration ◽  
Lactobacillus Casei ◽  
Cheese Whey ◽  
Culture Fluid ◽  
Carotenoid Pigments ◽  
Air Flow Rate ◽  
Rhodotorula Rubra ◽  
Total Carotenoids ◽  
Β Carotene ◽  
Carotene Synthesis

Under intensive aeration (1.3 l/l min) the associated growth of Rhodotorula rubra GED2 and Lactobacillus casei subsp. casei in cheese whey ultrafiltrate (55 g lactose/l) proceeded effectively for both cultures with production of maximum carotenoids (12.4 mg/l culture fluid). For maximum amount of carotenoids synthesized in the cell, the yeast required more intensive aeration than the aeration needed for synthesis of maximum concentration of dry cells. Maximum concentration of carotenoids in the cell (0.49 mg/g dry cells) was registered with air flow rate at 1.3 l/l min, and of dry cells (27.0 g/l) at 1.0 l/l min. An important characteristic of carotenogenesis by Rhodotorula rubra GED2 + Lactobacillus casei subsp. casei was established - the intensive aeration (above 1.0 l/l min) stimulated β-carotene synthesis (60% of total carotenoids).

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.

Qualitative comparison of blackcurrant and blackcurrant—whey beverages

2011 ◽  
Vol 17 (4) ◽  
pp. 331-341 ◽  
Author(s):  
G. Jaworska ◽  
M. Sady ◽  
T. Grega ◽  
E. Bernaś ◽  
K. Pogoń
Keyword(s):  
Antioxidant Properties ◽  
Storage Period ◽  
Qualitative Comparison ◽  
System A ◽  
Flavor Analysis ◽  
Concentrate Acid ◽  
The Difference ◽  
Whey Beverages ◽  
Parameter Values

This study provides a qualitative comparison of blackcurrant and blackcurrant—whey beverages over a 12-month storage period. The amount of extract in the beverages was established as 12%, of which 25% was blackcurrant concentrate. Acid whey was used for the production of blackcurrant—whey beverages. In comparison to blackcurrant—whey beverages, blackcurrant beverages contained significantly more glucose, fructose, sucrose, polyphenols and vitamins C and B1. They also had a higher level of antioxidant activity against ABTS•+ and DPPH, with the difference ranging from 2% to 46%. On the other hand, blackcurrant—whey beverages contained more ash, proteins and vitamin B2 and the presence of lactose was detected. They were also characterized by higher color parameter values evaluated according to the CIE system. A general sensory evaluation awarded blackcurrant beverages with 0.5—1.3 more points than blackcurrant—whey beverages. A descriptive flavor analysis found that blackcurrant taste dominated in both types of beverages; however, in blackcurrant—whey beverages, the taste and smell of whey were also discernible. Changes in the quality of the beverages were observed during the storage period, notably a decrease in their antioxidant properties.

scholarly journals FT-IR Characterization of Pollen Biochemistry, Viability, and Germination Capacity inSaintpauliaH. Wendl. Genotypes

2015 ◽  
Vol 2015 ◽  
pp. 1-7 ◽  
Author(s):  
Erzsebet Buta ◽  
Maria Cantor ◽  
Răzvan Ștefan ◽  
Rodica Pop ◽  
Ioana Mitre ◽  
...  
Keyword(s):  
Biological Processes ◽  
Germination Capacity ◽  
Spectroscopic Result ◽  
High Viability ◽  
Ft Ir ◽  
The Rich ◽  
Solid Nutrient Medium ◽  
Rich Content ◽  
Absorbance Band

FT-IR characterization of pollen biochemistry was analyzed to detect possible connection with the viability (by staining with potassium iodide, 25%) and the germination capacity (on solid nutrient medium), in 15Saintpauliagenotypes. Vibrational spectroscopy indicates that the pollen ofS. ionanthagenotype “Red Velvet” is rich in proteins, lipids, triglycerides, and esters and has a viability of 88.4% and a low germination capacity (27.16%). ForS. ionantha“Jolly Red” and “Lucky Ladybug” genotypes, pollen showed high viability (88.81–91.49%) and low germination capacity (23.02–9.17%), even though the pollen is rich in carbohydrates.S. ionantha“Aloha Orchid” genotype has the highest percentage of viability (94.32%) and germination capacity (45.73%) and a rich content of carbohydrates and polygalacturonic acids. InS. rupicolaandS. ionanthagenotypes, the rich content of polygalacturonic acids, lipids, and carbohydrates favourably influenced the germination capacity. Spectroscopic result indicates, through different absorbance band intensity, a possible link between biochemical composition, viability, and germination capacity ofSaintpauliapollen. To determine exactly the relation between biochemistry and biological processes, it is necessary to initiate quantitative researches.

scholarly journals Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products

2014 ◽  
Vol 52 (9) ◽  
pp. 5700-5708 ◽  
Author(s):  
Vasiliki Schoina ◽  
Antonia Terpou ◽  
Gialleli Angelika-Ioanna ◽  
Athanasios Koutinas ◽  
Maria Kanellaki ◽  
...  
Keyword(s):  
Dairy Products ◽  
Lactobacillus Casei ◽  
Pistacia Terebinthus

scholarly journals Studies on Effect of Kokum Syrup on Physico-chemical Properties of Herbal Kokum Whey Beverage

2021 ◽  
Author(s):  
S.H. Terde ◽  
S.R. Lande ◽  
S.S. Ramod ◽  
N.A. Suryawanshi ◽  
V.S. Dandekar
Keyword(s):  
Cheese Whey ◽  
Pure Water ◽  
Chemical Properties ◽  
Total Sugar ◽  
Milk Products ◽  
Carbon Dioxide Gas ◽  
Physico Chemical ◽  
Cent Level ◽  
Whey Beverages ◽  
Different Levels

Background: Whey is the major by-product in dairy industry obtained during production of coagulated milk products like paneer, chaana, casein and cheese. Whey beverages are pure water containing sugar, flavour, edible acids and pigments and sometimes it was carbonated with carbon dioxide gas. Methods: In, present investigation kokum whey beverage was manufactured with different levels of honey and kokum syrup viz., 14 and 16 per cent level of honey and 10, 12.5 and 15 per cent level of kokum syrup incorporated with chhana whey. Result: The finished product was objected to physico-chemical analysis such as total solids, fat, protein, total sugar, ash and pH. Kokum whey beverage prepared with 14 per cent honey and 12.5 per cent kokum syrup found superior over rest of the treatments.

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