scholarly journals Survival of <i>Lactobacillus acidophilus </i>in Fruit-Flavored Greek Yogurt Acid Whey

2021 ◽  
Vol 12 (07) ◽  
pp. 681-692
Author(s):  
Alexis Dufrene ◽  
Dasom Park ◽  
Douglas Olson ◽  
Kayanush Aryana
Keyword(s):  
Lactobacillus Acidophilus ◽  
Acid Whey

Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

2020 ◽  
pp. 33-39
Author(s):  
Prof. Asoc. Dr. Shurki MAXHUNI ◽  
Prof.Asiss.Dr.Nerimane BAJRAKTARI
Keyword(s):  
Milk Fat ◽  
Economic Indicator ◽  
Peculiar Feature ◽  
Cow’S Milk ◽  
Fat Percentage ◽  
Cow's Milk ◽  
Physical Chemical ◽  
Heated Milk ◽  
Sweet Whey ◽  
Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

Exemplar Abstract for Lactobacillus acidophilus (Moro 1900) Hansen and Mocquot 1970 (Approved Lists 1980).

2003 ◽  
Author(s):  
Charles Thomas Parker ◽  
Dorothea Taylor ◽  
George M Garrity
Keyword(s):  
Lactobacillus Acidophilus

Mitogenic Activity of Cell Wall Components from Lactobacillus acidophilus

1993 ◽  
Vol 64 (5) ◽  
pp. 505-511 ◽  
Author(s):  
Masahiro YAMADA ◽  
Haruki KITAZAWA ◽  
Junko UEMURA ◽  
Tadao SAITOH ◽  
Takatoshi ITOH
Keyword(s):  
Cell Wall ◽  
Lactobacillus Acidophilus ◽  
Mitogenic Activity ◽  
Cell Wall Components ◽  
Wall Components

VIABILITAS LACTOBACILLUS ACIDOPHILUS DALAM PAKAN AYAM BROILER UNTUK MENGHAMBAT PENYAKIT PULLORUM

2018 ◽  
Vol 16 (1) ◽  
pp. 47-52
Author(s):  
Ida Ningrumsari ◽  
Lina Herlinawati
Keyword(s):  
Lactobacillus Acidophilus ◽  
Salmonella Pullorum

Penyakit pullorum dikenal dengan nama berak kapur atau berak putih (Bacilary white Diarrchae)yang banyak menimbulkan kerugian bagi peternak, oleh karena itu dilakukan penelitian dengantujuan untuk mengetahui ketahanan (viabilitas) L acidophilus dalam pakan ayam broiler untukmenghambat penyakit pullorum. Rancangan penelitian menggunakan eksperimentallaboratorium, persamaan kuadratik dan Rancangan Acak Lengkap (RAL) 1 faktorial dengan polaperlakuan konsentrasi L acidophilus dari 106-109 . Pertumbuhan terbaik dari L acidophilus yaituyang berumur 12 jam digunakan untuk menghambat Salmonella pullorum,sedangkanpertumbuhan S pullorum yang dapat menginfeksi ayam yaitu pada umur 15 jam.KonsentrasiL acidophilus yang dapat menghambat S pullorum secara in vitro yaitu 107, LD50 Salmonellapullorum in vivo ayam broiler pada 108. Viabilitas (ketahanan) L acidophilus dalam pakan bisabertahan hidup di atas 35 hari.

Isolation of Epigallocatechin Gallate from Green Tea and its Effects on Probiotics and Pathogenic Bacteria

2017 ◽  
Vol 17 (1) ◽  
pp. 69-77
Author(s):  
Tu Lijun ◽  
Sun Hanju ◽  
He Shudong ◽  
Zhu Yongsheng ◽  
Yu Ming ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Escherichia Coli ◽  
Green Tea ◽  
Lactobacillus Acidophilus ◽  
Pathogenic Bacteria ◽  
Epigallocatechin Gallate ◽  
Microbial Populations ◽  
Medium Ph ◽  
Bioactive Substance ◽  
Tea Extract

The aim of this study was to investigate epigallocatechin gallate (EGCG) prebiotics activities systematically which was reported as a bioactive substance. Therefore, EGCG was separated by water extraction, resin purification and prep-HPLC. Then the production of EGCG was confirmed by HPLC and mass spectrometry (MS) analysis and its purify was 97.23%. EGCG extractive and green tea extract (GTE) were further incubated with Bifidobacterium infantis, B. adolescentis, B. bifidum and Lactobacillus acidophilus to study its effect on microbial populations and medium pH. Finally, Escherichia coli, Salmonella, Staphylococcus aureus and Candida albicans were employed as pathogenic bacteria to explore the antimicrobial activity of EGCG and GTE. The results demonstrated that EGCG extractive could be beneficial for the proliferation of Bifidobacterium and L. acidophilus and also inhibit some pathogenic bacteria. In conclusion, both EGCG extractive and GTE had prebiotics activities and the effects of EGCG extractive were superior to those of GTE.

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