Survival of Lactobacillus acidophilus in “Sweet Acidophilus Milk” during Refrigerated Storage1

1978 ◽  
Vol 41 (4) ◽  
pp. 248-250 ◽  
Author(s):  
CHERYL K. YOUNG ◽  
F. EUGENE NELSON
Keyword(s):  
Lactobacillus Acidophilus ◽  
Titratable Acidity ◽  
Mold Growth ◽  
Off Flavors ◽  
Rate Of Decline

Samples of three brands of commercial “Sweet Acidophilus Milk” were obtained directly from the processors and evaluated periodically for microbial, chemical, and flavor changes during 23–24 days of storage at 4 ± 2 C. Counts of Lactobacillus acidophilus decreased from 2.6 × 106–6.4 × 106/ml initially to 5.1 × 104–3.1 × 106/ml at the end of the study. Several samples dropped below 2 × 106 viable L. acidophilus before the pull date was reached. Final contaminant counts were 106 – 106/ml in all samples, but rate of decline of L. acidophilus was not directly related to growth of contaminants. Titratable acidity and pH changed very little, and yeast and mold growth was minor. Notable off-flavors developed in 14–21 days.

Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mariya Dushkova ◽  
Siyka Kodinova ◽  
Zapryana Denkova ◽  
Velichka Yanakieva ◽  
Nikolay Dimitrov Menkov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Bifidobacterium Bifidum ◽  
Sensory Characteristics ◽  
Viable Cells ◽  
Goat’S Milk ◽  
Goat's Milk

Abstract The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB – 87, and MZ2f + Lactobacillus acidophilus LAB – 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB – 87 and MZ2f + Lactobacillus acidophilus LAB – 8 in comparison with MZ2f alone.

scholarly journals Harvest Maturity, Storage Temperature, and 1-MCP Application Frequency Alter Firmness Retention and Chlorophyll Fluorescence of `Redchief Delicious' Apples

2001 ◽  
Vol 126 (5) ◽  
pp. 618-624 ◽  
Author(s):  
Nazir A. Mir ◽  
Erin Curell ◽  
Najma Khan ◽  
Melissa Whitaker ◽  
Randolph M. Beaudry
Keyword(s):  
Chlorophyll Fluorescence ◽  
Elevated Temperatures ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Treatment Frequency ◽  
Malus Sylvestris ◽  
Application Frequency ◽  
Rate Of Decline ◽  
Harvest Maturity ◽  
Storage Temperatures

Fruit of `Redchief Delicious' apple [Malus sylvestris (L) Mill. var. domestica (Borkh.) Mansf.] were harvested 1 week before the climacteric (harvest 1), at the onset of the climacteric (harvest 2), and 1 week after the onset of the climacteric (harvest 3). Fruit were stored at 0, 5, 10, 15, or 20 °C and were treated with 0.7 μL·L-1 1-MCP on a once-per-week, once-per-2-week, once-per-month, and once-per-year basis or were left nontreated. The initial 1-MCP treatment was at 20 °C and subsequent applications were at storage temperatures. The compound slowed softening at all temperatures relative to nontreated fruit, however as temperature decreased, the benefits of 1-MCP application became less pronounced. Effectiveness of 1-MCP declined slightly as harvest maturity increased. Efficacy of 1-MCP treatment increased with greater frequency of application at 5, 10, 15, and 20 °C, but not at 0 °C. Fruit stored without refrigeration (20 °C) for more than 100 days did not soften significantly when treated once per week with 1-MCP. However, decay was a significant problem for treated and nontreated fruit stored at temperatures >5 °C; 1-MCP application reduced, but did not prevent decay. Rate of decline in titratable acidity increased with storage temperature and 1-MCP had no significant effect on retarding the decline in acid content. Minimal (Fo) and maximal (Fm) chlorophyll fluorescence was altered markedly by 1-MCP application, but the ratio of (Fm-Fo)/Fm was only slightly affected. The most effective 1-MCP treatment frequency was once per week and, at all elevated temperatures (5, 10, 15, and 20 °C), slowed loss of firmness to a greater extent than refrigeration (0 °C) alone. Application of 1-MCP resulted in greater retention of firmness than controlled atmosphere (CA) with O2 and CO2 at 1.5 kPa and 3 kPa, respectively. Data suggest that 1-MCP application, has the potential to reduce reliance on refrigeration and CA storage for maintaining firmness of `Redchief Delicious' apple, especially for relatively short storage durations (<50 days) when fruit are harvested within a week of the ethylene climacteric. Chemical name used: 1-methylcyclopropene (1-MCP).

Inhibition of Mold Growth and Aflatoxin Production by Lactobacillus spp1

1990 ◽  
Vol 53 (3) ◽  
pp. 230-236 ◽  
Author(s):  
ANJANI KARUNARATNE ◽  
ELENORA WEZENBERG ◽  
LLOYD B. BULLERMAN
Keyword(s):  
Lactobacillus Acidophilus ◽  
Ph Effect ◽  
Aflatoxin Production ◽  
Individual Species ◽  
Mold Growth ◽  
Microbial Competition ◽  
Growing Cell ◽  
Metabolic Products ◽  
Different Strains ◽  
Silage Inoculant

The effect of three individual species of lactobacilli (Lactobacillus acidophilus, L. bulgaricus, and L. plantarum) and a commercial silage inoculant, containing three different strains of the same species, on growth and aflatoxin production of A. flavus subsp. parasiticus NRRL 2999 was determined. The study was done in three substrates; a liquid semi-synthetic broth, rice, and corn. The effect of the growing cell masses of the lactobacilli as well as the effect of metabolic products contained in cell free filtrates were determined in the liquid medium. The cells were effective in preventing growth of the mold, and bacterial metabolites were effective in reducing the amount of aflatoxin produced, although growth was not affected. The prevention of growth that was observed was determined to be relative to a pH effect and microbial competition; however, the lower levels of aflatoxin obtained in the presence of cell free supernatant culture fluids could not be explained on the basis of pH or competition. Mold growth was not affected by the presence of the silage inoculant on the rice and corn. However, increased levels of aflatoxin B1 were observed in the presence of the silage inoculant on rice, and decreased levels of aflatoxin G1 were observed on the presence of the silage inoculant on corn.

scholarly journals Quality Parameters of Wheat Bread with the Addition of Untreated Cheese Whey

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7518
Author(s):  
Charikleia Tsanasidou ◽  
Ioanna Kosma ◽  
Anastasia Badeka ◽  
Michael Kontominas
Keyword(s):  
Shelf Life ◽  
Protein Content ◽  
Storage Time ◽  
Cheese Whey ◽  
Environmentally Friendly ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Mold Growth ◽  
Sensory Analyses

Τhe present study was carried out to evaluate wheat bread of three different flour compositions prepared by replacing water with untreated cheese whey (WCB). Bread prepared with water was taken as the control (CB). All breads were stored at 24 ± 1 °C for up to 6 days. Microbiological, physicochemical, and sensory analyses were determined as a function of storage time. WCB had lower total viable counts (TVC) (3.81 log cfu/g for CB and 2.78 log cfu/g for WCB on day 2 of storage) and showed delayed mold growth by 1 day (day 4 for CB and day 5 for WCB). WCB also had lower pH (5.91 for CB and 5.71 for WCB on day 0), higher titratable acidity values (TTA) (2.5–5.2 mL NaOH/10 g for CB and 4.5–6.8 mL NaOH/ 10 g for WCB), and higher protein content (PC) (PC 7.68% for CB and 8.88% for WCB). WCB was characterized by a more intense flavor, reduced hardness but similar cohesiveness, springiness, and adhesiveness compared to CB. Based primarily on sensory (appearance/mold formation) data, the shelf life of WCB was 4–5 days compared to 3–4 days for CB stored at 24 ± 1 °C. The proposed use of whey in bread preparation contributes decisively to the environmentally friendly management of whey.

scholarly journals Storage stability of fermented milk with probiotic monoculture and transglutaminase

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 332-337 ◽  
Author(s):  
Izabela Dmytrow ◽  
Anna Mituniewicz-Małek ◽  
Ziarno Małgorzata ◽  
Jerzy Balejko
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Stability ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Bifidobacterium Bifidum ◽  
Microbial Transglutaminase ◽  
Probiotic Bacteria ◽  
Organoleptic Properties ◽  
Organoleptic Characteristics ◽  
Previously Treated

The effect of microbial transglutaminase on selected physicochemical and organoleptic characteristics and viability of probiotic bacteria in fermented milk inoculated with probiotic monoculture (Lactobacillus acidophilus LA 5 or Bifidobacterium bifidum BB 12) was analysed. Four types of samples were prepared: (1) fermented milk inoculated with Lactobacillus acidophilus LA 5, (2) fermented milk inoculated with Bifidobacterium bifidum BB 12, (3) fermented milk produced from milk previously treated with mTGase and inoculated with Lactobacillus acidophilus LA 5, (4) and fermented milk produced from milk previously treated with mTGase and inoculated with Bifidobacterium bifidum strain BB 12. The samples were analysed after the 1st, 7th and 14th day of storage at 5 ± 1°C. It has been found that the use of microbial transglutaminase for the production of fermented milk inoculated with monoculture affected its viscosity, hardness, acetaldehyde content and increased the viability of probiotic bacteria. The enzyme activity resulted in an significant decrease in the titratable acidity of the experimental products, positively affected viscosity, the viability of probiotic bacteria and the organoleptic properties of fermented milk.

Effect of Galaeto-Oligosaccharide and Isomalto-Oligosaccharide on Growth of Selected Probiotics

2011 ◽  
Vol 382 ◽  
pp. 450-453 ◽  
Author(s):  
He Chen ◽  
Li Yuan Ji ◽  
Guo Wei Shu ◽  
Chuan Na Li
Keyword(s):  
Lactobacillus Acidophilus ◽  
Bifidobacterium Longum ◽  
Goat Milk ◽  
Titratable Acidity ◽  
Significant Inhibition ◽  
High Concentration ◽  
Low Level

Effect of Galaeto-oligosaccharide (GOS) and Isomalto-oligosaccharide (IMO) on growth of Lactobacillus acidophilus, Bifidobacterium longum and L. rhamnosus was studied. The addition of each substance (w/v) was 0.0%, 0.1%, 0.5%, 1.0% 1.5% and 2.0%.The methods were analyzed titratable acidity (°T), pH and enumeration that using reconstituted skim goat milk media as the control. All samples were incubated at 37 C for 18h. Results were as follows: addition of GOS has the significant inhibition on the growth of L. acidophilus and promotion on the growth of L. rhamnosus, while the effect on the growth of B. longum was not obviously. Addition of IMO could promote the growth of L. acidophilus, especially in low level. The growth of B. longum was increased with increase in IMO. While the effect on the growth of L. rhamnosus by adding IMO was inhibited and obviously in the high concentration.

scholarly journals Ethanol Vapor Vacuum Infiltration of Tomatoes: Morphological Analysis and Effect on Ripening and Eating Quality

1999 ◽  
Vol 124 (3) ◽  
pp. 283-288 ◽  
Author(s):  
B. Ratanachinakorn ◽  
A. Klieber ◽  
D.H. Simons
Keyword(s):  
Morphological Analysis ◽  
Color Change ◽  
Titratable Acidity ◽  
Ethanol Vapor ◽  
Vacuum Infiltration ◽  
Soluble Solids ◽  
Eating Quality ◽  
Off Flavors ◽  
Subsequent Exposure ◽  
Metabolic Behavior

Tomatoes (Lycopersicon esculentum Mill. `Bermuda') were vacuum infiltrated at the breaker stage with 25 to 55 mL·L-1 ethanol (EtOH) vapor at a 10 kPa pressure for 5 minutes and then held for a further period before ripening in air at 22 °C. Fruit could tolerate these EtOH vapor concentrations for no longer than 0 to 12 hours after vacuum infiltration, depending on concentration; otherwise skin pitting, uneven ripening and off-flavors resulted. Noninjurious conditions delayed ripening, as judged by color change, by an additional 1 to 5 days compared with 4 days for the control; aroma or flavor were not altered as determined by a trained taste panel, except in extreme conditions where in some cases off-flavors increased. Soluble solids and titratable acidity did not vary, but pH increased by 0.1 units in some treatments. In control fruit EtOH was found only in the gel tissue, and acetaldehyde (AA) was higher in the gel tissue compared with the pericarp and columella, indicating different metabolic behavior of the various tomato tissues. During vacuum exposure, EtOH moved through the stem scar and to a much lesser extent through the epidermis; during subsequent exposure to EtOH more EtOH moved through the epidermis than before, but still less than through the stem scar. AA increased following EtOH uptake, but all increases in EtOH and AA disappeared before fruit ripened.

Beet and orange mixed juices added with Lactobacillus acidophilus

2018 ◽  
Vol 48 (1) ◽  
pp. 76-87 ◽  
Author(s):  
Maria Rita Alaniz Porto ◽  
Vivian Sayuri Okina ◽  
Tatiana Colombo Pimentel ◽  
Sandra Garcia ◽  
Sandra Helena Prudencio
Keyword(s):  
Antioxidant Activity ◽  
Lactobacillus Acidophilus ◽  
Purchase Intention ◽  
Culture Media ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Content Type ◽  
Minimum Requirement ◽  
Sensory Acceptance

Purpose The purpose of this study was to evaluate beet and orange mixed juices added with lyophilized Lactobacillus acidophilus probiotic culture. Design/methodology/approach Two formulations of probiotic beet and orange mixed juices (1:1 e 1:2 v/v) were prepared, stored at 4°C for 28 days and were evaluated for probiotic survival, physicochemical stability, antioxidant activity and sensory acceptance. The probiotic culture was added in a lyophilized form and was not propagated in culture media or juice. Findings Physicochemical characteristics (pH, titratable acidity, total soluble solids and color) and antioxidant activity showed no undesirable alterations during storage. The number of probiotics followed established minimum requirement for probiotic foods (109 CFU/200mL) during the 28 days of storage. The juices showed good sensory acceptance and purchase intention, especially regarding the color of the product. Practical implications The beet and orange mixed juices are suitable carriers for L. acidophilus with a shelf life of at least 28 days at 4°C. Originality/value Direct addition of the probiotic culture could result in high probiotic survival in mixed juices, dispensing the propagation step.

scholarly journals (190) Sensory Quality and Postharvest Performance of Southern Highbush Blueberry Cultivars Grown in Southern California

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1043C-1043 ◽  
Author(s):  
Elizabeth Mitcham ◽  
William Biasi ◽  
Mark Gaskell ◽  
Ben Faber ◽  
Ramiro Lobo
Keyword(s):  
Fruit Quality ◽  
Cold Storage ◽  
Sensory Quality ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Santa Fe ◽  
Sensory Data ◽  
Quality Ratings ◽  
Off Flavors ◽  
Southern Highbush

Blueberry fruit were harvested at commercial maturity from variety trials and shipped overnight to UC Davis. Fruit quality was evaluated upon receipt and after 6 and 20 days of cold storage at 0.5 °C in air shelf life. Firmness, external color, soluble solids, and titratable acidity were measured. Sensory evaluations were conducted by trained tasters to rate the blueberries for crispness, mealiness, sweetness, tartness, blueberry flavor, and off-flavors at harvest and again after 21 days of storage. Many of the blueberries increased in firmness during cold storage. Firmness at harvest tended to be softer in `Santa Fe' and `Jewel' and firmer in `Star'. Sensory data also found `Sharpblue' and `Southmoon' to be more firm; however the objective measurements did not agree. Overall, `Saphire' was low in sugars and acids, and `Jewell' and `Star' were high in acids. `Misty' and `Sharpblue' were consistently high in sugars and acids. Overall objective fruit quality ratings were highest for `Misty', `Sharpblue', and `Southmoon', and lowest for `Santa Fe'. Blueberry flavor was rated highest in `Jewell', `Star', and `Sharpblue', and lowest in `Santa Fe', `Saphire', `Misty', and `Emerald'. These data indicate that blueberry flavor may be closely tied to acid content, as most of the high-flavor varieties had high acid and many of the low-flavor varieties had low acid. Over 3 years, the varieties consistently rated highest for overall objective quality were `Misty' and `Southmoon'. `Star' was rated high for overall quality in 2 years and moderate in 1. `Jewell', `Star', and `Sharpblue' were rated highest in flavor. `Santa Fe' was ranked low in flavor quality in 2 out of 3 years. Selection of variety appears to have a strong influence on the sensory quality of the blueberries marketed.

Shrimp Waste Fermentation Using Symbiotic Lactic Acid Bacteria

2011 ◽  
Vol 194-196 ◽  
pp. 2156-2163 ◽  
Author(s):  
Shan Duan ◽  
Ying Xia Zhang ◽  
Ting Ting Lu ◽  
Dui Xi Cao ◽  
Jing Diao Chen
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Fermentation Process ◽  
Amino Nitrogen ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Shrimp Waste ◽  
Whole Process

In this research, shrimp waste was fermented with 3 species of symbiotic lactic acid bacteria, namely Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus bulgaricus. The ingredient changes occurring in the fermentation process were investigated. Results showed that the production of lactic acid in the fermentation process was remarkably improved, with the pH decreasing rapidly to 4.25 within 8 h, the lowest pH reaching 3.22, and the titratable acidity reaching 25.0 mmol/100ml. The improved acidic environment promoted the removal of calcium and protein, with 91.3% calcium, 97.7% protein and 32.3% carotenoid removed from shrimp waste after 168 h fermentation. The putrefaction was effectively prevented and the TVBN level was low throughout the whole process. Glucose was consumed rapidly in the earlier phase of the fermentation; about 69.4% glucose was consumed in the initial 24 h. The consumption of glucose was in well accordance with the growth of lactic acid bacteria, the removal of calcium and the increasing of titratable acidity. The amino nitrogen content kept increasing within 48 h, thereafter it came to decrease. 88.4% of peptides in the hydrolysate ranged between 1000 ~ 10000 Da, 10.2% smaller than 1000 Da, and 3.44% larger than 10000 Da.

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