PROBIOTIC PROPERTIES AND RELEVANCE OF PRACTICAL APPLICATION L. ACIDOPHILUS

2021 ◽  
pp. 70-75
Author(s):  
I. V. Boyarineva
Keyword(s):  
Lactobacillus Acidophilus ◽  
Biochemical Properties ◽  
Starter Cultures ◽  
Active Principle ◽  
Probiotic Properties ◽  
Food Industries ◽  
Urgent Task ◽  
Wide Range ◽  
Traditional Dairy Products ◽  
Probiotic Activity

Creating probiotic complex starter cultures and increasing the probiotic activity of traditional dairy products is an urgent task today. The active principle of these products is live lactobacilli, in particular, L. Acidophilus, which have a wide range of probiotic activity. The article is devoted to the description of the probiotic culture of Lactobacillus acidophilus. The article describes the probiotic and biochemical properties of Lactobacillus Acidophilus, provides examples of the practical use of this culture in the medical and food industries.

scholarly journals Comparative assessment of the effect of the degree of grinding of vegetables (carrots) on the yield of juices and puree

2021 ◽  
Vol 6 (11 (114)) ◽  
pp. 60-67
Author(s):  
Shakir Aliyev ◽  
Musfiq Khalilov ◽  
Rasim Saidov ◽  
Gabil Mammadov ◽  
Gahira Allahverdiyeva
Keyword(s):  
Enzymatic Hydrolysis ◽  
Experimental Studies ◽  
Biochemical Properties ◽  
Probiotic Properties ◽  
Enzyme Preparations ◽  
Extreme Loads ◽  
Wide Range ◽  
Before And After ◽  
Confectionery Products ◽  
Vegetables And Fruits

Some vegetables and fruits are indispensable for the production of a wide range of food, juice and confectionery products, because of their chemical composition and biochemical properties. One of the factors hindering their widespread use in the food industry is the insufficient study of their functional and probiotic properties in the mentioned technological areas. The mechanical properties (approximated dependence, standard deviation, and limit stresses) of the carrot varieties Nantes-5 NABA and Chantenay-2461 intended for juice production have been studied. The enzymatic hydrolysis parameters have been determined based on the parameters of the optimal effect of enzyme preparations. As a result of experimental studies, by determining the extreme loads of squeezing and crushing carrots, the power consumption for grinding carrots was determined. The structure of the carrot pulp was revealed. The highest juice out yield put was observed in the Nantes-5 NABA variety. To increase the juice yield from the pulp, maceration was applied and parameters of enzymatic hydrolysis were determined. Complex two-stage mechanical grinding allowed the production of juice with high organoleptic properties. Antioxidant activity was determined before and after the maceration of carrots. The mode and parameters of the juice production technology were corrected during the research. Ready-made pulpy juice samples were tasted and evaluated. The safety of carrot puree during storage has been verified by analytical research data.

scholarly journals Acid Lipase fromCandida viswanathii: Production, Biochemical Properties, and Potential Application

2013 ◽  
Vol 2013 ◽  
pp. 1-10 ◽  
Author(s):  
Alex Fernando de Almeida ◽  
Sâmia Maria Tauk-Tornisielo ◽  
Eleonora Cano Carmona
Keyword(s):  
Potential Application ◽  
Soybean Lecithin ◽  
Lipase Production ◽  
Biochemical Properties ◽  
Lipolytic Enzyme ◽  
Acid Lipase ◽  
Food Industries ◽  
Wide Range ◽  
Fermentation Parameters ◽  
Hydrolysis Of

Influences of environmental variables and emulsifiers on lipase production of aCandida viswanathiistrain were investigated. The highest lipase activity (101.1 U) was observed at 210 rpm, pH 6.0, and 27.5°C. Other fermentation parameters analyzed showed considerable rates of biomass yield ( g/h). Addition of soybean lecithin increased lipase production in 1.45-fold, presenting lipase yield () of 10.061 U/g. Crude lipase presented optimal activity at acid pH of 3.5, suggesting a new lipolytic enzyme for this genus and yeast in general. In addition, crude lipase presented high stability in acid conditions and temperature between 40 and 45°C, after 24 h of incubation in these temperatures. Lipase remained active in the presence of organic solvents maintaining above 80% activity in DMSO, methanol, acetonitrile, ethanol, acetone, 1-propanol, isopropanol, and 2-propanol. Effectiveness for the hydrolysis of a wide range of natural triglycerides suggests that this new acid lipase has high potential application in the oleochemical and food industries for hydrolysis and/or modification of triacylglycerols to improve the nutritional properties.

Genes involved in lactose catabolism and organic acid production during growth of Lactobacillus delbrueckii UFV H2b20 in skimmed milk

2012 ◽  
Vol 3 (1) ◽  
pp. 23-32 ◽  
Author(s):  
A. Do Carmo ◽  
M. De Oliveira ◽  
D. Da Silva ◽  
S. Castro ◽  
A. Borges ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Organic Acid ◽  
Acid Production ◽  
Food Preservation ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Probiotic Properties ◽  
Organic Acid Production ◽  
Probiotic Lactobacillus ◽  
Skimmed Milk

There are three main reasons for using lactic acid bacteria (LAB) as starter cultures in industrial food fermentation processes: food preservation due to lactic acid production; flavour formation due to a range of organic molecules derived from sugar, lipid and protein catabolism; and probiotic properties attributed to some strains of LAB, mainly of lactobacilli. The aim of this study was to identify some genes involved in lactose metabolism of the probiotic Lactobacillus delbrueckii UFV H2b20, and analyse its organic acid production during growth in skimmed milk. The following genes were identified, encoding the respective enzymes: ldh – lactate dehydrogenase, adhE – Ldb1707 acetaldehyde dehydrogenase, and ccpA-pepR1 – catabolite control protein A. It was observed that L. delbrueckii UFV H2b20 cultivated in different media has the unexpected ability to catabolyse galactose, and to produce high amounts of succinic acid, which was absent in the beginning, raising doubts about the subspecies in question. The phylogenetic analyses showed that this strain can be compared physiologically to L. delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis, which are able to degrade lactose and can grow in milk. L. delbrueckii UFV H2b20 sequences have grouped with L. delbrueckii subsp. bulgaricus ATCC 11842 and L. delbrueckii subsp. bulgaricus ATCC BAA-365, strengthening the classification of this probiotic strain in the NCFM group proposed by a previous study. Additionally, L. delbrueckii UFV H2b20 presented an evolutionary pattern closer to that of probiotic Lactobacillus acidophilus NCFM, corroborating the suggestion that this strain might be considered as a new and unusual subspecies among L. delbrueckii subspecies, the first one identified as a probiotic. In addition, its unusual ability to metabolise galactose, which was significantly consumed in the fermentation medium, might be exploited to produce low-browning probiotic Mozzarella cheeses, a desirable property for pizza cheeses.

scholarly journals Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus

2009 ◽  
Vol 66 (4) ◽  
pp. 481-485 ◽  
Author(s):  
Bruna Marcatti ◽  
Ana Mônica Quinta Barbosa Habitante ◽  
Paulo José do Amaral Sobral ◽  
Carmen Sílvia Favaro-Trindade
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Buffalo Milk ◽  
Probiotic Properties ◽  
Texture Profile ◽  
Sensory Acceptance ◽  
Probiotic Cheese ◽  
Fresh Cheese ◽  
Processing And Storage ◽  
And Storage

Effective incorporation of a probiotic into foods requires the culture to remain viable all along processing and storage, without adverse alterations to sensory characteristics. The objective of this work was developing Minas-type fresh cheese with probiotic properties from buffalo milk. Four batches of Minas-type fresh cheese were prepared using buffalo milk: batch T1 in which neither culture nor lactic acid added; batch T3 in which only lactic acid added; batches T2 and T4 , both added of Lactobacillus acidophilus LAC 4, but T4 was also acidified. Resulting cheeses were evaluated for probiotic culture stability, texture profile, sensory acceptance, and changes in pH. The T4 probiotic cheese presented hardness, gumminess, and chewiness significantly lower than the other treatments. However, values for springiness and cohesiveness did not differ between all cheeses, and no sensory differences (p > 0.05) were found between treatments for texture, taste, and overall acceptance. The addition of probiotic to the acidified cheese (T4) yielded best aroma. The populations of L. acidophilus were greater than 10(6) CFU g-1 after 28 days of storage all products. Minas-type fresh cheese from buffalo milk is a suitable food for the delivery of L. acidophilus, since the culture remained viable during the shelf life of the products and did not negative affect analysed parameters.

scholarly journals Antibacterial effect of the adhering human Lactobacillus acidophilus strain LB.

1997 ◽  
Vol 41 (5) ◽  
pp. 1046-1052 ◽  
Author(s):  
M H Coconnier ◽  
V Liévin ◽  
M F Bernet-Camard ◽  
S Hudault ◽  
A L Servin
Keyword(s):  
Lactobacillus Acidophilus ◽  
Culture Supernatant ◽  
Oral Treatment ◽  
Shigella Flexneri ◽  
Lactic Acid Production ◽  
Heat Stable ◽  
Wide Range ◽  
Production Activity ◽  
Acidic Conditions

The spent culture supernatant of the human Lactobacillus acidophilus strain LB produces an antibacterial activity against a wide range of gram-negative and gram-positive pathogens. It decreased the in vitro viability of Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium, Shigella flexneri, Escherichia coli, Klebsiella pneumoniae, Bacillus cereus, Pseudomonas aeruginosa, and Enterobacter spp. In contrast, it did not inhibit lactobacilli and bifidobacteria. The activity was heat stable and relatively sensitive to enzymatic treatments and developed under acidic conditions. The antimicrobial activity was independent of lactic acid production. Activity against S. typhimurium SL1344 infecting human cultured intestinal Caco-2 cells was observed as it was in the conventional C3H/He/oujco mouse model with S. typhimurium C5 infection and oral treatment with the LB spent culture supernatant.

scholarly journals Starter cultures biotechnology: The production of concentrated lactic cultures in alginate beads and their applications in the nutraceutical and food industries

2006 ◽  
Vol 12 (1) ◽  
pp. 11-17 ◽  
Author(s):  
Claude Champagne
Keyword(s):  
Fermentation Process ◽  
Culture Medium ◽  
Alginate Beads ◽  
Starter Cultures ◽  
Food Industries ◽  
Free Cells ◽  
Potential Benefits

Lactic cultures are widely used in food fermentations and as probiotic supplements. Some strains are damaged by the various steps of fermentation concentration and drying involved in the biotechnology process. Growing cells in alginate beads instead of free cells in a culture medium can answer some of these problems. In this review, the characteristics of the fermentation process based on growing microentrapped (ME) lactic cultures in alginate beads are presented. Potential benefits to nutraceutical and food industries of ME cultures are also presented.

scholarly journals The Culture of the Sakas of Semirechye: Contemporary State and Current Issues of Study

2021 ◽  
Vol 20 (3) ◽  
pp. 22-35
Author(s):  
Ernar A. Estemesov
Keyword(s):  
Iron Age ◽  
Social Groups ◽  
Archaeological Sites ◽  
Radiocarbon Dates ◽  
Funeral Rites ◽  
The Third ◽  
Urgent Task ◽  
Wide Range ◽  
Burial Mounds ◽  
Second Category

Purpose. The article describes the history and analysis of the main issues in the study of archaeological sites of the Saka period in Semirechye. They are presented by three main types on this territory: burial and memorial complexes, settlements and hoards. The first type of monuments includes numerous burial mounds, where the elite burials of “royal” type and ordinary burials are located. Both social groups are combined by the unity of funeral rites, and the main differences are the complexity of architecture, memorial practices, and richness of burial equipment in the “royal” type burial mounds. The second category of monuments is presented by the settlements that are mostly small in size. The constructions like half dugouts were discovered on them, which gave a rich ceramic material. The third type of monuments of the Saka period in Semirechye includes numerous hoards of bronze items. Some of them are represented by the cult objects (sacrificial tables, lamps and cauldrons) that mark the places of worship. A significant percentage of the hoards contain items of weapons, horse equipment and household purposes and, apparently, serve as offerings to the spirits. However, despite the considerable progress in the study of the Saka monuments of the Semirechye Region, the main problem is their cultural attribution at this time. Some researchers suggest that the independent Saka archaeological culture was formed and developed on the territory of Semirechye in the Early Iron Age, while others believe that the Saka monuments of this region belong to the broader historical and cultural community that also covers the neighboring regions of Kyrgyzstan and Xinjiang. Results Another important issue in the study of the Saka sites of Semirechye is to clarify the chronology of burial and memorial complexes. Up to now, the significant database of radiocarbon dates has been accumulated, which allows us to consider the chronological positions of a wide range of monuments in a new way. It was of great importance to obtain such dates from several burials of Karatuma necropolis, which showed that it belonged to the Saka period, since burial monuments of this appearance are traditionally dated back to the Wusun period. Conclusion. The necessity of solution of these problems is an urgent task for further research of burial and settlement objects of the Saka period in this region.

scholarly journals Experimental investigation of the parameters of water solution purposes by ceramic, coal filters and reverse-osmotic module

2019 ◽  
pp. 30-33
Author(s):  
S.V. Gulienko
Keyword(s):  
Reverse Osmosis ◽  
Water Solution ◽  
Ceramic Filter ◽  
Main Process ◽  
Working Pressure ◽  
Ceramic Filters ◽  
Quality Of Water ◽  
Urgent Task ◽  
Wide Range ◽  
Series Of Experiments

The urgent task is to research in detail the possibilities of operation of the reverse osmosis membrane in the conditions of changing various parameters, which include, first of all, the working pressure, the initial concentration of the cleaning solutions, as well as the working conditions and the complete set of cleaning stands with auxiliary filters: mechanical, ceramic and carbon, which improves the quality of water and increases the life of high-value reverse osmosis modules. Particular attention was paid in this series of experiments to the role of ceramic filters, since in the previous series of experiments the concentration of the solution did not change both after mechanical and after carbon filters. Therefore, it was decided to modernize the stand and use a ceramic filter in the flow chart. In this work the detailed scheme of bench-scale setup with using of ceramic and carbon filters and also reverse-osmosis module is represented. The experimental reseaches of purification of NaCl water solutions were carried out in wide range of concentrations (0,2∙10-3…6,5 g/l) and working pressures (0,2…0,65 MPa). The comparative characteristics of main process parameters with and without ceramic filter are represented. The experiments were carried out on a laboratory stand for complex purification of aqueous solutions by microfiltration, adsorption and reverse osmosis using the following process steps carried out in the respective apparatus.

scholarly journals Bioprocesses with Reduced Ecological Footprint by Marine Debaryomyces hansenii Strain for Potential Applications in Circular Economy

2021 ◽  
Vol 7 (12) ◽  
pp. 1028
Author(s):  
Silvia Donzella ◽  
Claudia Capusoni ◽  
Luisa Pellegrino ◽  
Concetta Compagno
Keyword(s):  
Ecological Footprint ◽  
Debaryomyces Hansenii ◽  
High Growth ◽  
High Growth Rate ◽  
Food Industries ◽  
Starting Point ◽  
Wide Range ◽  
Potential Applications ◽  
A Cell ◽  
Marine Strain

The possibility to perform bioprocesses with reduced ecological footprint to produce natural compounds and catalyzers of industrial interest is pushing the research for salt tolerant microorganisms able to grow on seawater-based media and able to use a wide range of nutrients coming from waste. In this study we focused our attention on a Debaryomyces hansenii marine strain (Mo40). We optimized cultivation in a bioreactor at low pH on seawater-based media containing a mixture of sugars (glucose and xylose) and urea. Under these conditions the strain exhibited high growth rate and biomass yield. In addition, we characterized potential applications of this yeast biomass in food/feed industry. We show that Mo40 can produce a biomass containing 45% proteins and 20% lipids. This strain is also able to degrade phytic acid by a cell-bound phytase activity. These features represent an appealing starting point for obtaining D. hansenii biomass in a cheap and environmentally friendly way, and for potential use as an additive or to replace unsustainable ingredients in the feed or food industries, as this species is included in the QPS EFSA list (Quality Presumption as Safe—European Food Safety Authority).

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