scholarly journals ИСПОЛЬЗОВАНИЕ ТВОРОЖНОЙ СЫВОРОТКИ В ТЕХНОЛОГИИ СЛАБОАЛКОГОЛЬНЫХ НАПИТКОВ БРОЖЕНИЯ

2019 ◽  
pp. 152-159
Author(s):  
Кузнецова Т.А. ◽  
Иванченко О.Б.
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactobacillus Acidophilus

Молочная сыворотка является основным вторичным ресурсом в молочной промышленности. Актуальным является использование сыворотки в технологии различных пищевых производств. Исследована возможность использования творожной сыворотки, квасного сусла и ягодных сиропов в технологии слабоалкогольных напитков брожения. Творожная сыворотка была получена при использовании микроорганизмов закваски «ЕКОКОМ» (доза вносимой закваски 1 г / л). Сквашивание молока проводили в течение 12 ч при температуре 38 °С. Физико-химический анализ полученной творожной сыворотки показал, что она содержит 2,13 % белка, 4,78 % лактозы. Отделенную сыворотку подвергали термической обработке при 75 и 95 °С в течение 30 мин. Разработана рецептура напитка на основе квасного сусла и творожной сыворотки в соотношениях 1:1, 1:2 и 2:1 соответственно; проведено его сбраживание дрожжами Saccharomyces cerevisiae. В ходе брожения оценивали интенсивность образования углекислоты, количество спирта. Для корректировки вкусо-ароматических показателей полученных вариантов слабоалкогольных напитков использовали технологию сбраживания сыворотки совместным внесением дрожжей и молочнокислых бактерий Lactobacillus acidophilus с добавлением малинового или вишневого сиропа. Брожение вели в течение 24 ч при 30 °С. Сироп вносили в концентрации 7 и 20 %. Применение сиропов существенно улучшило органолептические показатели напитков. Оптимальная концентрация вносимых сиропов составила 7 мл на 100 мл продукта. Таким образом, наилучшие органолептические показатели получены у напитка «Вишневый» с дозой сиропа 7 %.

scholarly journals Adição de probiótico ao leite integral ou sucedâneo e desempenho de bezerros da raça holandesa

2001 ◽  
Vol 58 (2) ◽  
pp. 215-221 ◽  
Author(s):  
Paula Marques Meyer ◽  
Alexandre Vaz Pires ◽  
Adriana Regina Bagaldo ◽  
José Manuel Correia de Simas ◽  
Ivanete Susin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactobacillus Acidophilus ◽  
Enterococcus Faecium

A possibilidade de proibição do uso de antibióticos como promotores de crescimento para animais de produção tem feito com que consumidores e produtores procurem por alternativas. Os probióticos têm se mostrado promissores em cumprir este papel e por esta razão, setenta e nove bezerros da raça Holandesa foram utilizados para avaliar a adição de probiótico constituído por Lactobacillus acidophilus, Enterococcus faecium e Saccharomyces cerevisiae ao aleitamento. Os animais foram distribuídos em um delineamento inteiramente casualizado, com arranjo fatorial de tratamentos 3x2, correspondendo ao tipo de dieta líquida (leite integral, sucedâneo ao 3° dia ou sucedâneo ao 15° dia de idade, com adição ou não de probiótico). O período experimental foi do nascimento até 15 dias após a desmama. O fornecimento de probiótico a bezerros(as) aleitados(as) com sucedâneo a partir dos 3 dias de idade melhorou o ganho de peso (com probiótico=0,22 vs. sem probiótico=0,16 kg dia-1) e conversão alimentar (2,62 vs. 3,85) até a desmama, e conversão alimentar (1,66 vs. 2,03) pós-desmama. Os bezerros aleitados com sucedâneo consumiram mais concentrado em relação aos que receberam leite integral (sucedâneo=0,22 vs. leite=0,19 kg dia-1), mas consumiram menos matéria seca total (0,61 vs. 0,67 kg dia-1) e apresentaram menor peso à desmama (49 vs. 59 kg). Quando o uso de sucedâneo foi iniciado aos 3 dias, os bezerros apresentaram maior consumo de concentrado (sucedâneo aos 3 dias=0,25 vs. sucedâneo aos 15 dias=0,20 kg dia-1) e menor peso à desmama (47,3 vs. 51 kg) em relação aos bezerros aleitados com sucedâneo aos 15 dias.

scholarly journals Produção de ácido lático por bactérias láticas imobilizadas em soro de leite suplementado com extrato de levedura

2018 ◽  
Vol 9 (2) ◽  
pp. 136
Author(s):  
Renata Lázara Araújo ◽  
Caroline Eliza Sgarbosa de Oliveira ◽  
Suiane Savazzi ◽  
Tamires Krupp ◽  
Weskley Da Silva Cotrim
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactobacillus Acidophilus ◽  
Streptococcus Thermophilus

Neste trabalho estudou-se a produção de ácido lático em reator batelada utilizando como substrato soro de leite suplementado com diferentes concentrações de extrato de levedura Saccharomyces cerevisiae (EL), por ação de cultura mista de Lactobacillus acidophilus LA-5®, Bifidobacterium BB-12® e Streptococcus thermophilus imobilizada em esferas de alginato de cálcio, em diferentes temperaturas. Foram estudados dois fatores, concentração (CONC) e temperatura (TPR), sendo adotado os níveis de 0%, 6,5% e 13% para o fator concentração de extrato de levedura e 30°C, 34°C e 38°C para o fator temperatura. Observou-se que células imobilizadas não tiveram a taxa de produção de ácido lático afetada pelo aumento da temperatura de fermentação. Por outro lado, o aumento na concentração de suplementação do meio por EL levou ao aumento da produção de ácido lático. Foi avaliada também a viabilidade das esferas de alginato de cálcio quando reutilizadas para inocular novo meio de cultura. Após cinco ciclos de reutilização as esferas não apresentaram rachaduras e modificação no diâmetro médio. A concentração de ácido aumentou cerca de 157% entre o primeiro e o último ciclo de fermentação.

Saccharomyces cerevisiae var. boulardii CNCM I-1079 and Lactobacillus acidophilus BT1386 influence innate immune response and serum levels of acute-phase proteins during weaning in Holstein calves

2018 ◽  
Vol 98 (3) ◽  
pp. 576-588 ◽  
Author(s):  
Bridget E. Fomenky ◽  
Johanne Chiquette ◽  
Martin Lessard ◽  
Nathalie Bissonnette ◽  
Guylaine Talbot ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Immune Response ◽  
Innate Immune Response ◽  
Acute Phase ◽  
Oxidative Burst ◽  
Lactobacillus Acidophilus ◽  
Innate Immune ◽  
Acute Phase Reaction ◽  
Phase Reaction ◽  
Holstein Calves

The aims of this study were to investigate the effect of Saccharomyces cerevisiae var. boulardii CNCM I-1079 (SCB) or Lactobacillus acidophilus BT1386 (LA) on (1) innate immune response, (2) markers of acute-phase reaction, and (3) immune gene expression of rumen and ileum tissues of Holstein calves. Forty eight calves (∼5 d old) were randomly allocated to four treatments as follows: (1) control (CTRL) fed milk replacer followed by starter feed, (2) CTRL supplemented with SCB in milk and feed, (3) CTRL supplemented with LA in milk and feed, and (4) CTRL supplemented with antibiotics (ATB; chlortetracycline and neomycin in milk, and chlortetracycline in feed). Tumor necrosis factor α (TNF-α) decreased (P < 0.05) on day 66 (post-weaning) for the ATB-treated calves. There were no treatment effects on production of interferon γ (IFN-γ) and interleukin 6 (IL-6) proteins and on expression of TLR4, TLR6, TLR9, TLR10, CLDN3, MUC1, and MUC20 genes. Calves fed SCB or LA had a greater (P < 0.05) oxidative burst at weaning (day 53) compared with CTRL. Oxidative burst was also greater (P < 0.05) after weaning (day 59 and day 87) for SCB-fed calves. Calves fed SCB and ATB had higher (P < 0.05) phagocytosis activity during weaning (day 47) compared with CTRL. The concentration of serum amyloid A2 (SAA2) increased (P < 0.05) in SCB- and LA-fed calves (day 53), whereas the concentration of C-reactive protein (CRP) increased (P < 0.05) in SCB-fed calves during weaning as compared with CTRL. Our results suggest that SCB could improve innate immune response (oxidative burst and phagocytosis) and markers of acute-phase reaction (CRP and SAA2), especially during critical periods like weaning.

Potential Probiotic Microorganisms in Kefir

2018 ◽  
pp. 276-296 ◽  
Author(s):  
H. Ceren Akal ◽  
Şebnem Öztürkoğlu Budak ◽  
Atila Yetisemiyen
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Antimicrobial Activity ◽  
Lactobacillus Acidophilus ◽  
Kluyveromyces Lactis ◽  
Probiotic Bacteria ◽  
Probiotic Properties ◽  
Active Living ◽  
Lactobacillus Kefir ◽  
Kefir Grains ◽  
Cholesterol Lowering Effect

Probiotic microorganisms are defined as living microorganisms that provide health benefits on the host when administered in adequate amounts. The benefits include improvement of microbial balance immune system and oral health, provision of cholesterol-lowering effect, and antimicrobial activity against a wide variety of bacteria and some fungi. Kefir microbiota contains active living microorganisms. Many researches were carried out that potential probiotic bacteria such as Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus kefir, Lactobacillus kefiranofaciens, Leuconostoc mesenteroides, or yeasts like microorganisms such as Saccharomyces cerevisiae, Kluyveromyces lactis, and Kluyveromyces marxianus were isolated from kefir grains. This chapter presents the data both on the probiotic bacteria isolated from kefir grains or kefir and the probiotic properties of kefir produced with these microorganisms.

scholarly journals Fortifikasi probiotik dalam pakan untuk meningkatkan pertumbuhan ikan gurami (Osphronemus gouramy)

2018 ◽  
Vol 5 (2) ◽  
pp. 64
Author(s):  
Riri Ezraneti ◽  
Erlangga Erlangga ◽  
Erliza Marzuki
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Bacillus Subtilis ◽  
Survival Rate ◽  
Problem Solving ◽  
Experimental Method ◽  
Freshwater Fish ◽  
Lactobacillus Acidophilus ◽  
Slow Growth ◽  
Feed Conversion ◽  
Randomized Design

AbstrakIkan gurami (Osphronemus gouramy) merupakan komoditas ikan air tawar yang bernilai ekonomis penting tetapi mempunyai kendala dalam budidaya, salahsatunya pertumbuhannya lambat. Salah satu pemecahan masalahnya adalah dengan pemenfaatan probiotik pada pakan. Penelitian ini bertujuan untuk mengetahui pengaruh fortifikasi probiotik dalam pakan dan untuk mengetahui penggunaan jenis probiotik terbaik dalam pakan untuk meningkatkan pertumbuhan ikan gurami (O. gouramy). Penelitian ini menggunakan metode eksperimen skala laboratorium dengan memberikan probiotik dalam pakan menggunakan rancangan acak lengkap (RAL) non faktorial dengan empat perlakuan dan tiga kali ulangan. Hasil penelitian dengan penyemprotan probiotik yang berbeda dengan dosis yang sama menunjukkan pengaruh yang sangat nyata terhadap pertumbuhan bobot, pegaruh nyata terhadap pertumbuhan panjang dan tidak menunjukkan pengaruh yang nyata terhadap kelangsungan hidup dan konversi pakan. Perlakuan terbaik terdapat pada perlakuan D dengan penyemprotan probiotik yang mengandung bakteri Saccharomyces cerevisiae, Lactobacillus acidophilus, Bacillus subtilis, Aspergilus oryzae, Rhodopseudomonas, Actinomycetes dan Nitrobacter per 100 gram pakan dengan laju pertambahan bobot 34,26 %, laju pertambahan panjang 30,95 %, kelangsungan hidup 76,67 % dan konversi pakan 5,35 g.Kata kunci: gurami; probiotik; pertumbuhanAbstractGouramy (Osphronemus gouramy) is a commodity of freshwater fish which is economically important, but it has many problems in their culture, for example is slow growth. One of problem solving is utilization of probiotics in feed. This research aims to know influence of probiotic fortification in feed and to determine the best kind of probiotic that used in feed to increase the growth of gouramy (O. gouramy). This research used laboratory experimental method with feeding probiotics in feed, used non-factorial complete randomized design (CRD) design with four treatments and three replications. Results of research with different probiotic with similar doses showed significant effect on weight, real influence on long and did not show significant effect on survival and feed conversion. The best treatment was found in D treatment with probiotic which contains Saccharomyces cerevisiae bacteria, Lactobacillus acidophilus, Bacillus subtilis, Aspergilus oryzae, Rhodopseudomonas, Actinomycetes and Nitrobacter per 100 gram of feed with weight rate 34,26%, long rate 30,95%, survival rate 76.67% and feed conversion 5.35 g.Keywords: gourami; probiotic; growth

scholarly journals Comportamiento fisiológico de pollos de engorde usando dietas con Tithonia diversifolia y

2020 ◽  
Vol 69 (268) ◽  
pp. 406-417
Author(s):  
M.L. Roa ◽  
J.R. Corredor ◽  
M.C. Hernández
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Bacillus Subtilis ◽  
Lactobacillus Acidophilus ◽  
Tithonia Diversifolia

Los probióticos permiten establecer y controlar la microflora beneficiosa y gradualmente reducen la microflora patógena. Tithonia diversifolia (TD) es una alternativa para reemplazar la proteína de otras fuentes más caras en las dietas para aves de corral; por lo tanto, los tratamientos usaron reemplazos de TD con 0, 5, 10 y 15% con (WP) y sin adición de probióticos (W/OP): Saccharomyces cerevisiae (SC), Lactobacillus Acidophilus (LA) and Bacillus subtilis (BS) y la mezcla de estos (MP) para estimar la digestibilidad in vivo. Se utilizaron 300 aves Cobb avian, con un peso promedio de 453.4 ± 24 g distribuidos aleatoriamente con un arreglo factorial 4x5x3x5. La digestibilidad de la materia seca (DM), proteína cruda (CP) y fibra (CF) se determinó mediante el método de recolección de heces totales; adicionalmente: se analizaron el hemograma (CBC) y la química sanguínea (BC). La digestibilidad de la DM aumentó con la proporción de TD (15%) en la dieta y alcanzó el 68% W/OP; mientras que esta variable aumentó a 70.67% con SC (P

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