scholarly journals Effect of Flaxseed on Bile Tolerances of <i>Lactobacillus acidophilus, Lactobacillus bulgaricus</i>, and <i>Streptococcus thermophiles</i>

2021 ◽  
Vol 12 (07) ◽  
pp. 670-680
Author(s):  
Meghana Theegala ◽  
René Adalberto Chigüila Arévalo ◽  
Valerie Viana ◽  
Douglas Olson ◽  
Kayanush Aryana
Keyword(s):  
Lactobacillus Acidophilus ◽  
Lactobacillus Bulgaricus

scholarly journals Aceitação sensorial e caracterização de frozen yogurt de leite de cabra com adição de cultura probiótica e prebiótico

2009 ◽  
Vol 39 (9) ◽  
pp. 2595-2600 ◽  
Author(s):  
Larissa de Lima Alves ◽  
Neila Silvia Pereira dos Santos Richards ◽  
Larissa Vargas Becker ◽  
Diego Fontana de Andrade ◽  
Liana Inês Guidolin Milani ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Bifidobacterium Animalis ◽  
Frozen Yogurt

O leite de cabra é recomendado para pessoas intolerantes ao leite de vaca e/ou portadoras de desordens gastrintestinais. frozen yogurt elaborado a partir de iogurte de leite de cabra foi acrescido de 1% de prebiótico (inulina), 0,25% de cultura starter (Streptococcus thermophilus e Lactobacillus bulgaricus) e 0,25% de cultura probiótica (Bifidobacterium animalis e Lactobacillus acidophilus) para verificar seu potencial probiótico (após sete e 120 dias de armazenamento), sua qualidade físico-química e sua aceitação sensorial. Durante a estocagem, houve redução de células viáveis da flora microbiana, principalmente dos probióticos. Ainda assim, o produto apresenta potencialidade probiótica pela soma de B. animalis e L. acidophilus atingir o mínimo desejável até o fim do armazenamento. Os valores de extrato seco total (26,6±0,2%), proteína (3,0±0,2), gordura (2,6±0,1%), pH (5,5±0,01) e ácido láctico (0,2±0,01%) encontram-se semelhantes aos relatados em outros trabalhos para o mesmo produto. A avaliação sensorial foi realizada por 50 provadores não treinados em teste com escala hedônica de sete níveis e intenção de compra. O produto recebeu bons escores para aparência global, cor, aroma e sabor; já textura e sabor residual obtiveram menores índices de aceitação. Na intenção de compra, 61% dos avaliadores declararam que comprariam o produto, contra 39% que não comprariam. Nessas condições, demonstra-se a viabilidade de elaboração de frozen yogurt de leite caprino acrescido de pre- e probióticos.

scholarly journals The synergistic effects of Lactobacillus acidophillus ROO52 and Lactobacillus bulgaricus LB-12 bacteriocins against E.coli O157 :H7 in milk

2014 ◽  
Vol 38 (2) ◽  
pp. 35-40
Author(s):  
Zina Saab Khudhir
Keyword(s):  
Lactobacillus Acidophilus ◽  
Synergistic Effects ◽  
Antimicrobial Effect ◽  
Average Diameter ◽  
Raw Milk ◽  
Inhibition Zone ◽  
Latex Agglutination ◽  
Lactobacillus Bulgaricus ◽  
Milk Samples ◽  
Test Kit

        The aims of this study to evaluate the antibacterial potential of standard strains (Lactobacillus acidophilus ROO52 and Lactobacillus bulgaricus LB-12) that produce bacteriocins against E.coli O157:H7 in raw milk.  Thirty raw milk samples randomly were collected weekly different markets of Baghdad city in order to investigate the prevalence of E.coli O157:H7 in milk. The prevalence of  E.coli O157:H7 in raw milk samples was  6 out 30 (20%) by using the modern chromogenic media with serological latex agglutination test kit. The average diameter of the inhibition zone of crude bacteriocin against  E .coli O157:H7 by using combination of 1:1 (v/v) of the Lactobacillus acidophillus ROO52 and  Lactobacillus bulgaricus LB-12was (14mm) ,while that produced by bacteriocins of Lactobacillus acidophillus ROO52 and  Lactobacillus bulgaricus LB-12  independently were 16 and 12mm respectively .L. delbrucekii ssp bulgaricus showed significantly (P<0.05) low antimicrobial effect against E.coli O157 :H7 .While the strongest antimicrobial effect was shown by Lactobacillus acidophilus ROO52. The bacteriocins of the reference strains used in this study did not result in an increase in inhibition when used in combination of 1:1 (v/v).

Antitumor Activity of Fermented Colostrum and Milk

1983 ◽  
Vol 46 (5) ◽  
pp. 385-386 ◽  
Author(s):  
K. M. SHAHANI ◽  
B. A. FRIEND ◽  
P. J. BAILEY
Keyword(s):  
Lactobacillus Acidophilus ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Ehrlich Ascites Tumor Cells ◽  
Ascites Tumor ◽  
Tumor Implantation ◽  
Cell Counts ◽  
Ehrlich Ascites ◽  
Whole Milk ◽  
Ad Libitum

Male Swiss mice, implanted with Ehrlich ascites tumor cells, were fed each of the following test materials: fresh bovine colostrum, colostrum cultured with Lactobacillus acidophilus, colostrum cultured with Lactobacillus bulgaricus, colostrum cultured with L. bulgaricus and Streptococcus thermophilus, milk cultured with L. acidophilus and milk cultured with L. bulgaricus. Fresh colostrum had no significant effect when fed ad libitum for 7 consecutive days after tumor implantation. Colostrum fermented with L. acidophilus, L. bulgaricus or yogurt culture significantly (P&lt; 0.05) inhibited tumor cell proliferation as indicated by a 16 to 40% decrease in cell counts and a 13 to 35% decrease in DNA synthesis. Similar effects were noted for whole milk fermented with either L. acidophilus or L. bulgaricus.

Threonine aldolase and alcohol dehydrogenase activities in Lactobacillus bulgaricus and Lactobacillus acidophilus and their contribution to flavour production in fermented milks

1983 ◽  
Vol 50 (3) ◽  
pp. 375-379 ◽  
Author(s):  
Valerie M. Marshall ◽  
Wendy M. Cole
Keyword(s):  
Alcohol Dehydrogenase ◽  
Dehydrogenase Activity ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Bulgaricus ◽  
Flavour Compound ◽  
Threonine Aldolase ◽  
Fortified Milk ◽  
Alcohol Dehydrogenase Activity ◽  
Aldolase Activity ◽  
Acetaldehyde Production

SummaryCell-free extracts of both Lactobacillus bulgaricus and L. acidophilus demonstrated threonine aldolase activity, the end product of which was acetaldehyde, the major flavour compound of yoghurt. L. acidophilus also possessed an alcohol dehydrogenase activity capable of reducing acetaldehyde so that little yoghurt flavour was present in milks fermentation with this organism. Addition of threonine to fortified milk before fermentation with L. acidophilus increased acetaldehyde production and resulted in a well flavoured product similar to that of yoghurt made with L. bulgaricus. The contribution of these 2 enzymes to flavour production is discussed.

Effect of Lithium Chloride and Sodium Propionate on Growth of Selected Probiotics

2011 ◽  
Vol 480-481 ◽  
pp. 66-69
Author(s):  
He Chen ◽  
Li Yuan Ji ◽  
Guo Wei Shu ◽  
Zhao Wei Wang
Keyword(s):  
Optical Density ◽  
Lithium Chloride ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Lactobacillus Rhamnosus ◽  
Bifidobacterium Bifidum ◽  
Significant Inhibition ◽  
Lactobacillus Bulgaricus ◽  
Sodium Propionate

Effect of Lithium Chloride (LiCl) and Sodium Propionate (CH3CH2COONa) on growth of Lactobacillus acidophilus, Bifidobacterium bifidum, Lactobacillus bulgaricus, Lactobacillus casei and Lactobacillus rhamnosus was studied by measuring optical density at 600nm (OD600) and pH using MRS media as the control. The addition of each substance (%, w/v) was 0.025%, 0.05%, 0.1%, 0.2% and 0.3%. Results were as follows: addition of LiCl has the significant inhibition on growth of Lactobacillus acidophilus, Bifidobacterium bifidum and Lactobacillus bulgaricus at incubation 12h. The optimum selective concentration of LiCl in MRS media was 0.1% both for Lactobacillus acidophilus and Lactobacillus bulgaricus. Lactobacillus rhamnosus can tolerate the substances mentioned above. Sodium Propionate has no effect for any of five strains.

scholarly journals VIABILITY OF LACTOBACILLUS acidophilus AND SYNERESIS OF PROBIOTIC YOGHURT PRODUCED FROM RECONSTITUTED SKIM AND WHOLE MILK POWDER DURING 35 DAYS REFRIGERATED STORAGE AT 4±2 oC

2019 ◽  
Vol 2 (2) ◽  
pp. 54
Author(s):  
Obhioze Augustine Akpoka ◽  
T. E Obi
Keyword(s):  
Lactobacillus Acidophilus ◽  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Probiotic Bacteria ◽  
Whole Milk ◽  
Freeze Dried ◽  
Whole Milk Powder

Currently, the food industry wants to expand the range of probiotic yogurts but each probiotic bacteria offers different and specific health benefits. This study examined the viable counts of Lactobacillus acidophilus and percentage syneresis of probiotic yoghurt produced from reconstituted skim and whole milk powder stored for 35 days at 4±2 oC. Skim milk probiotic yoghurt (SMPY) and Whole milk probiotic yoghurt (WMPY) were produced by reconstituting dry milk powder (130 g/900 ml w/v), which was pasteurized at 85 oC for 15 mins, cooled to 43 oC and inoculated with freeze dried probiotic yoghurt mixed starter culture containing Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB) and Lactobacillus acidophilus (LA). The yoghurt samples were analyzed for viability of ST, LB, LA and also syneresis. During storage, the viable counts of ST in SMPY decreased from 5.43x108 to 5.18x106 cfu/ml, LB (2.47x108 to 8.10x105 cfu/ml) and LA (1.83x108 to 5.78x105 cfu/ml). Similarly, the viable counts of ST in WMPY decreased significantly from 5.40x108 to 5.15x106 cfu/ml, LB (2.43x108 to 7.82x105 cfu/ml) and LA (1.80x108 to 5.84x105 cfu/ml). Although the mean viable counts of the LA decreased during storage, both SMPY and WMPY still contained an average of 1.48x106 cfu/ml of probiotic cells up to 28 days of storage, which is above the “therapeutic minimum” of 106 cfu/ml. The percentage syneresis of SMPY and WMPY increased significantly during the 35 days of storage, from 24.4-32.0 % and 24.8-32.7 % respectively. There was a positive correlation between storage time and syneresis thus affecting the texture. In conclusion, yoghurt made from either skim or whole milk powder can be used as an adequate carrier of LA (probiotic bacteria) up to a period of 28 days at 4±2 oC and a stabilizer should be used to reduce the separation of whey and thus maintain the texture.

Cовершенствование технологии кисломолочного напитка «Быырпах»

2020 ◽  
pp. 34-43
Author(s):  
Туяна Нимбуевна Занданова ◽  
Яна Александровна Ахременко
Keyword(s):  
Lactobacillus Acidophilus ◽  
Lactobacillus Bulgaricus

В настоящее время на отечественном рынке стремительно развивается ассортимент молочных продуктов с пробиотическими свойствами. В сложившейся конкурентной среде при разработке новых технологий кисломолочных продуктов необходимо помимо благоприятного воздействия на микрофлору человека учитывать потребительскую привлекательность органолептических показателей. В работе представлены исследования по совершенствованию технологии популярного в Якутии напитка Быырпах. Это кисломолочный напиток, производимый из нормализованного до массовой доли жира 1% пастеризованного охлажденного молока, заквашенного лактобактериями и дрожжами до кислотности 70-90 oТ. Напиток серийно производится молокоперерабатывающими предприятиями в Якутии по ТУ9220-001-067027-02. Молоко заквашивают пересадочным способом комбинированной закваской на чистых культурах термофильного стрептококка, болгарской палочки и дрожжей, сбраживающих лактозу. Для активизации спиртового брожения добавляют сахар. В связи с этим для повышения биологической ценности и снижения санитарно-гигиенических рисков производства напитка в работе предлагается использование бактериального концентрата микробного консорциума. Бактериальный концентрат содержит микробный консорциум, сформированный длительным совместным культивированием микрофлоры кефирной грибковой закваски и термофильных лактобактерий Lactobacillus acidophilus, Lactobacillus bulgaricus. Полученный микробный консорциум по своему составу близок естественной популяции микроорганизмов курунги и кумыса. Доказана ее высокая антибиотическая и адгезивная активность. В результате исследований по выбору оптимальной дозы вносимого бактериального концентрата установлено, что 0,01% позволяет в течение 10 часов культивирования получить продукт с титруемой кислотностью 90 oТ. Так же установлено, что для активизации дрожжевой микрофлоры в технологии нужно предусмотреть созревание кисломолочного продукта при 16 oС в течение 8 часов. Готовый продукт обладает антибиотической активностью по отношению к патогенной и гнилостной микрофлоре. Изучение органолептических показателей свидетельствует, что применения бактериального концентрата микробного консорциума позволяет получить продукт, соответствующий по своим показателям прохладительному напитку Быырпах.

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