scholarly journals Efficiency Analysis and Application of Improved Method for Heterogeneous Liquids Quality Assessing by Impedance Components

2019 ◽  
pp. 48-54
Author(s):  
A. Dolzhanskiy ◽  
Ye. Kolot
Keyword(s):  
Electrical Properties ◽  
Electric Current ◽  
Fermented Milk ◽  
Measuring Instruments ◽  
Separate Determination ◽  
Milk Product ◽  
Low Frequencies ◽  
Warburg Impedance ◽  
Subsequent Calculation ◽  
Model Components

Parameters of the total electrical resistance (impedance) are often used for substances properties identification, in particular, for heterogeneous liquids. In such conditions, the quality of the product is compared with the measured impedance (or full admittance) on alternating current [7, 8]. To do this, the industrial meters (RLC-meters), based on equivalent circuits, for example, in accordance with the «Warburg impedance scheme», are used. The disadvantages of such measurement tools are the uncertainty of the measuring circuit model components, the choice limitations of electrical parameters measuring means with the necessary sensitivity, as well as the high cost. Previously, the authors developed a new method of separate determination of active and capacitive impedance components for a heterogeneous fluid. This method is based on measuring at two close frequencies the levels of electric current and voltage with the subsequent calculation of the impedance components by a certain algorithm [1]. It is taken into account that the electrical properties of suspensions are usually caused by several types of charge carriers and depend a lot on the measurement conditions, in particular, the type (constant or alternating) and frequency of the electric current (6)…(8) [2, 3]. A new theoretical analysis and comparison of its results (9)…(11) with experimental data to determine the electrical properties of a water-graphite suspension (Table 1) revealed that the sensitivity of one of the impedance components (active or capacitive) to changes in a specific fluid property is higher than the total impedance. The experimental dependencies of the impedance components of a model fermented milk product on its fat content at low frequencies (up to 400 Hz) and voltage (up to 5 V) of electric current are presented (Figures 2, 3). These data confirmed the possibility of practical use of the design results for rapid quality assessment of various electrically conductive heterogeneous liquids with the necessary sensitivity and accuracy of measuring instruments.

Development of sourdough for the production of fermented milk product " Ayran"

2020 ◽  
pp. 48-50
Author(s):  
I.V. Rozhkova ◽  
◽  
A.V. Begunova ◽  
T.I. Shirshova ◽  
Yu. I. Krysanova ◽  
...  
Keyword(s):  
Fermented Milk ◽  
Milk Product ◽  
Fermented Milk Product

Effects of technological factors of keepability of the fermented milk product with Lactobacillus reuteri LR1

2018 ◽  
pp. 54-55
Author(s):  
A.V. Begunova ◽  
◽  
I.V. Rozhkova ◽  
T.A. Raskoshnaya ◽  
T.I. Shyrshova ◽  
...  
Keyword(s):  
Lactobacillus Reuteri ◽  
Fermented Milk ◽  
Milk Product ◽  
Technological Factors ◽  
Fermented Milk Product

The value of functional fermented milk drinks in dietary and preventive nutrition

2021 ◽  
Vol 9 (16) ◽  
pp. 180-191
Author(s):  
Аlla Solomon ◽  
◽  
Iryna Bernyk ◽  
Мariana Bondar ◽  
◽  
...  
Keyword(s):  
Human Body ◽  
Fermented Milk ◽  
The Body ◽  
Biologically Active ◽  
Milk Product ◽  
Negative Effects ◽  
Milk Products ◽  
Adverse Environmental Conditions ◽  
Functional Components ◽  
Fermented Milk Products

State policy in the field of healthy nutrition is a timely and vital, because inadequate nutrition for the physical needs of the body poses a threat to national security today. The article analyzes the state of nutrition of the population of Ukraine in recent years, which is marked by negative trends, both in relation to energy adequacy and in relation to the chemical composition of diets. It is proven that the harm to health is caused by insufficient intake of vitamins, minerals and trace elements, resulting in reduced physical and mental performance, resistance to various diseases, increased negative effects on the body of adverse environmental conditions, harmful production factors, nervous and emotional stress and stress. The purpose of this work is to scientifically substantiate the composition of a fermented milk product enriched with sprouted barley grains and rosehip syrup, which allows improving the structure of the human nutrition through the use of functional ingredients and facilitating the adaptation of the human body to adverse external conditions. Experts associate the positive effect of fermented milk products for the human body with the appearance in them of physiologically active functional components, which are also useful in a physiological form. The value of fermented milk products in functional nutrition is determined primarily by the unique composition of microflora, food and biological value of products. Speaking about the nutritional value of fermented milk products, it is necessary to consider in detail the nutritional substances that make up its composition. In the lifr process of lactic acid bacteria, a complex of biologically active substances (enzymes, lactic and acetic acids, antibiotic substances) is accumulating. Dietary fermented milk products improve metabolism, stimulate the secretion of gastric juice, stimulate the appetite. Improving the health of the human body and ensuring its active life through the use of fermented milk products with functional properties is a new promising direction in medicine and nutrition, as its integral part.

scholarly journals Kefiran Ekstraktının Bazı Bitki Patojeni Bakterilerine Karşı Antimikrobiyal Etkisinin Değerlendirilmesi

2020 ◽  
Vol 8 (4) ◽  
pp. 889-894
Author(s):  
Bilgin Taşkın
Keyword(s):  
Antibacterial Effect ◽  
Antimicrobial Effect ◽  
Acetic Acid Bacteria ◽  
Fermented Milk ◽  
Diffusion Method ◽  
Milk Product ◽  
Bacterial Strains ◽  
Private Households ◽  
Different Temperatures

Kefir; is a fermented milk product which is produced by granules containing a wide variety of microorganisms such as lactic acid bacteria, acetic acid bacteria and yeasts. It is traditionally consumed in many countries. It has been shown in many studies that the polysaccharide structure surrounding the granules which is composed mainly of kefiran molecule has antimicrobial effect against various pathogens as well as many health promoting effects. In this study, 24 h fermented kefir was used with two types of kefir granules for production of kefiran extract. One of them is being sold commercially and the other was collected from private households in a different region of Turkey. Kefiran extraction was carried out from matured kefir granules using three different temperatures, 80°C, 90°C and 100°C. Also, the protein contents of the extracted solutions were determined by Bradford method. Protein content of the extract solutions obtained were measured as 0.001 g/ml. The antibacterial effect of 0.05, 0.1, 1 and 2 mg of this extract against several plant pathogenic bacterial strains belonging to genus Pseudomonas, Xanthomonas, Erwinia ve Clavibacter was investigated in vitro for the first time. For this purpose, two methods, disc diffusion method and spreading method were used. The AN and SD kefir supernatants used as the positive controls in the experiments showed an average of 13-17 mm and 10-14 mm inhibition zones on the isolates, respectively, but the antibacterial effect of kefiran extracts was not observed.

scholarly journals Structural and Electrical Studies for Birnessite-Type Materials Synthesized by Solid-State Reactions

Nanomaterials ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 1156 ◽  
Author(s):  
Nayda P. Arias ◽  
María E. Becerra ◽  
Oscar Giraldo
Keyword(s):  
Electrical Properties ◽  
Impedance Spectroscopy ◽  
Nitrogen Adsorption ◽  
Synthesis Temperature ◽  
Thermal Reduction ◽  
Solid State Reactions ◽  
Low Frequencies ◽  
Structural Formulas ◽  
Interlayer Region ◽  
Adsorption Desorption

The focus of this paper is centered on the thermal reduction of KMnO4 at controlled temperatures of 400 and 800 °C. The materials under study were characterized by atomic absorption spectroscopy, thermogravimetric analysis, average oxidation state of manganese, nitrogen adsorption–desorption, and impedance spectroscopy. The structural formulas, found as a result of these analyses, were K 0.29 + ( M n 0.84 4 + M n 0.16 3 + ) O 2.07 · 0.61 H 2 O and K 0.48 + ( M n 0.64 4 + M n 0.36 3 + ) O 2.06 · 0.50 H 2 O . The N2 adsorption–desorption isotherms show the microporous and mesoporous nature of the structure. Structural analysis showed that synthesis temperature affects the crystal size and symmetry, varying their electrical properties. Impedance spectroscopy (IS) was used to measure the electrical properties of these materials. The measurements attained, as a result of IS, show that these materials have both electronic and ionic conductivity. The conductivity values obtained at 10 Hz were 4.1250 × 10−6 and 1.6870 × 10−4 Ω−1cm−1 for Mn4 at 298 and 423 K respectively. For Mn8, the conductivity values at this frequency were 3.7074 × 10−7 (298) and 3.9866 × 10−5 Ω−1cm−1 (423 K). The electrical behavior was associated with electron hopping at high frequencies, and protonic conduction and ionic movement of the K+ species, in the interlayer region at low frequencies.

Predicting the Behavior of Escherichia coli Introduced as a Postprocessing Contaminant in Shrikhand, a Traditional Sweetened Lactic Fermented Milk Product

2001 ◽  
Vol 64 (4) ◽  
pp. 462-469 ◽  
Author(s):  
A. JAGANNATH ◽  
M. N. RAMESH ◽  
M. C. VARADARAJ
Keyword(s):  
Escherichia Coli ◽  
Response Surface ◽  
Storage Period ◽  
Fermented Milk ◽  
Behavioral Pattern ◽  
Milk Product ◽  
Initial Inoculum ◽  
E Coli ◽  
And Storage ◽  
Fermented Milk Product

The increasing popularity of traditional milk-based foods has placed emphasis on the need for microbial safety in food-chain establishments, as there are ample possibilities for foodborne pathogens to occur as postprocessing contaminants. The behavioral pattern of an enterotoxigenic strain of Escherichia coli D 21 introduced as a postprocessing contaminant in shrikhand, a traditional sweetened lactic fermented milk product, was studied with variables of initial inoculum (4.3, 5.3, and 6.3 log10 CFU/g), storage temperature (4, 10, and 16°C), and storage period (4, 9, and 14 days). During storage of shrikhand prepared individually with Lactobacillus delbruecki ssp. bulgaricus CFR 2028 and Lactococcus lactis ssp. cremoris B-634, there was a steady decrease in the viable count of E. coli that was proportional to the initial inoculum of E. coli introduced into shrikhand. The data were subjected to multivariate analysis, and equations were derived to predict the behavior of E. coli in shrikhand. The predicted values for the probable survival of E. coli showed good agreement with the experimental values with a majority of these predictions being fail-safe. The values of statistical indices showed that the model fits ranged between extremely good and satisfactory. Response surface plots were generated to describe the behavioral pattern of E. coli. The derived models and response surface plots enabled prediction of the survival of E. coli in shrikhand as a function of initial inoculum levels, storage temperatures, and storage periods of shrikhand. These predictions were valid within the limits of the experimental variables used to develop the model.

scholarly journals Safety and functional enrichment of gut microbiome in healthy subjects consuming a multi-strain fermented milk product: a randomised controlled trial

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Anne-Sophie Alvarez ◽  
Julien Tap ◽  
Isabelle Chambaud ◽  
Stéphanie Cools-Portier ◽  
Laurent Quinquis ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Gut Microbiome ◽  
Fermented Milk ◽  
Functional Enrichment ◽  
Milk Product ◽  
Shotgun Metagenomics ◽  
Test Product ◽  
Product Consumption ◽  
Significant Difference ◽  
Fermented Milk Product

Abstract Many clinical studies have evaluated the effect of probiotics, but only a few have assessed their dose effects on gut microbiota and host. We conducted a randomized, double-blind, controlled intervention clinical trial to assess the safety (primary endpoint) of and gut microbiota response (secondary endpoint) to the daily ingestion for 4 weeks of two doses (1 or 3 bottles/day) of a fermented milk product (Test) in 96 healthy adults. The Test product is a multi-strain fermented milk product, combining yogurt strains and probiotic candidate strains Lactobacillus paracasei subsp. paracasei CNCM I-1518 and CNCM I-3689 and Lactobacillus rhamnosus CNCM I-3690. We assessed the safety of the Test product on the following parameters: adverse events, vital signs, hematological and metabolic profile, hepatic, kidney or thyroid function, inflammatory markers, bowel habits and digestive symptoms. We explored the longitudinal gut microbiota response to product consumption and dose, by 16S rRNA gene sequencing and functional contribution by shotgun metagenomics. Safety results did not show any significant difference between the Test and Control products whatever the parameters assessed, at the two doses ingested daily over a 4-week-period. Probiotic candidate strains were detected only during consumption period, and at a significantly higher level for the three strains in subjects who consumed 3 products bottles/day. The global structure of the gut microbiota as assessed by alpha and beta-diversity, was not altered by consumption of the product for four weeks. A zero-inflated beta regression model with random effects (ZIBR) identified a few bacterial genera with differential responses to test product consumption dose compared to control. Shotgun metagenomics analysis revealed a functional contribution to the gut microbiome of probiotic candidates.

scholarly journals Electrical Properties of Ceramic Semiconductors at Low Frequencies

1962 ◽  
Vol 65 (11) ◽  
pp. 1756-1760
Author(s):  
Shichio Kawai ◽  
Seiichi Ito ◽  
Humikazu Kanamaru ◽  
Ryilichi Kiriyama
Keyword(s):  
Electrical Properties ◽  
Low Frequencies
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