Use of Lactobacillus acidophilus and Lactobacillus casei for a Potential Probiotic Legume-Based Fermented Product Using Pigeon Pea (Cajanus cajan)

The aim of the present study was to evaluate the use of pigeon pea (Cajanus cajan) as an appropriate substrate in the production of a legume-based fermented product with Lactobacillus acidophilus ATCC 314 or Lactobacillus casei ATCC 393 and then to ascertain the effects of the addition of ingredients such as powdered milk and banana or strawberry sauce. The products were analyzed for viable cell counts, pH, and sensory attributes during product manufacture and throughout the refrigerated storage period at 3, 7, 14, 21, and 28 days. Nine types of products were produced. At the end of the storage period, the viability of L. acidophilus was above 7 log CFU/g in the presence of milk and 20% sucrose fruit sauce. For products with L. casei, the lack of ingredients such as milk caused no significant loss in viability; however, a high concentration of sucrose in the fruit sauce was an important factor in maintaining a high L. casei population. L. casei had high viability and good sensory attributes. Both strains could be considered suitable for a pigeon pea–based fermented potential probiotic product and a low-cost protein source.

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Effect of Various Bulk Sweeteners on the Survivability of Lactobacillus casei 431 in Milk Chocolate: Rheological and Sensory Properties Analysis

Current Pharmaceutical Biotechnology ◽

10.2174/1389201021666200423105856 ◽

2020 ◽

Vol 21 (12) ◽

pp. 1224-1231

Author(s):

Aziz H. Rad ◽

Haniyeh R. Pirouzian ◽

Omer S. Toker ◽

Nevzat Konar

Keyword(s):

Functional Food ◽

Lactobacillus Casei ◽

Room Temperature ◽

Functional Foods ◽

Storage Temperature ◽

Sensory Attributes ◽

Bulking Agents ◽

Milk Chocolate ◽

Cell Counts ◽

Two Temperatures

Background: Probiotics are the most widely consumed functional food. Consumers demand the production of foods also in low-calorie forms. Objective: In this study, Lactobacillus casei 431 and various sweeteners were used in milk chocolate as probiotic and bulking agents, respectively. Methods: Samples were prepared by using sucrose or optimum polyols combination. Chocolate samples were stored at two temperatures (4°C and 20°C) for 180 days and the viability of probiotic cells was controlled with the purpose of specifying the presented storage temperature. Results: The highest probiotic viability was determined in the samples produced with sucrose and stored at 4°C. The cell counts were retained at the functional amount after maintenance for 6 months. Probiotic sucrose-free chocolate was more viscous than control chocolate, although displayed satisfactory sensory attributes. Conclusion: As a result, the sugared and sugar-free probiotic milk chocolates could be stored at room temperature. Due to the acceptable number of probiotic cells, the sucrose-free chocolates containing probiotics were considered as functional foods.

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Effect of starter culture fermentation of milk on the production, sensory attributes and storage of Wara (a Nigerian unripened soft cheese)

Ife Journal of Science ◽

10.4314/ijs.v22i3.9 ◽

2021 ◽

Vol 22 (3) ◽

pp. 107-117

Author(s):

W.G. Ajibola ◽

S.M. Adeyemo ◽

B.O. Omafuvbe

Keyword(s):

Shelf Life ◽

Lactobacillus Plantarum ◽

Lactobacillus Acidophilus ◽

Starter Culture ◽

Sensory Attributes ◽

Cow Milk ◽

Microbiological Analysis ◽

Cell Counts ◽

Soft Cheese ◽

Significant Difference

This study investigated the effect of Lactobacillus plantarum and Lactobacillus acidophilus isolated from wara, a Nigerian unripened soft cheese, on the production of starter-mediated type with improved quality and longer shelf-life. Fresh cow milk was pasteurized and inoculated with standardized cells of Lactobacillus plantarum and o Lactobacillus acidophilus (singly and in combination) and incubated at 30 C for 24 h to ferment. The fermented (acidified) milk was then used to produce wara using juice extract of Calotropis procera as rennet. Viable cell counts and physicochemical properties were estimated in the fermenting milk, while organoleptic attributes of traditional and starter-mediated wara were determined following standard procedures. The wara samples were stored at 30±2 °C for 6 days during which samples were obtained daily for physicochemical and microbiological analysis. Overall, physicochemical analysis of the fermenting milk samples showed a gradual drop in pH, increase in total titratable acidity and diacetyl level with accompanied increase in viable count. Organoleptically, there was no significant difference (p> 0.05) between the traditional and some of the starter-mediated wara. During storage, the starter mediated wara had the lowest bacteria count and extended shelf-life. Keywords: Wara, Starter culture, Shelf life, Sensory attributes, Fermentation.

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EFFECT OF FOLIAR SPRAY WITH SOME MICRONUTRIENTS ON GROWTH, YIELD AND CHEMICAL COMPOSITION OF PIGEON PEA (Cajanus cajan) UNDER ISMAILIA REGION CONDITIONS

Journal of Plant Production ◽

10.21608/jpp.2013.73012 ◽

2013 ◽

Vol 4 (4) ◽

pp. 685-691

Author(s):

S. El-Seifi ◽

M. Hassan ◽

A. Al-Saeed

Keyword(s):

Chemical Composition ◽

Cajanus Cajan ◽

Foliar Spray ◽

Growth Yield ◽

Pigeon Pea

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Impacts of Germination on the Digestibility and Quality of Pigeon pea (Cajanus cajan) Seed Proteins

10.21748/am20.97 ◽

2020 ◽

Author(s):

Ikeena Ohanenyw ◽

XIaohong Sun ◽

Chibuike Udenigwe

Keyword(s):

Cajanus Cajan ◽

Seed Proteins ◽

Pigeon Pea

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Probiotics and Amelioration of Rheumatoid Arthritis: Significant Roles of Lactobacillus casei and Lactobacillus acidophilus

Microorganisms ◽

10.3390/microorganisms9051070 ◽

2021 ◽

Vol 9 (5) ◽

pp. 1070

Author(s):

Alok K. Paul ◽

Anita Paul ◽

Rownak Jahan ◽

Khoshnur Jannat ◽

Tohmina A. Bondhon ◽

...

Keyword(s):

Rheumatoid Arthritis ◽

Air Pollution ◽

Lactobacillus Acidophilus ◽

Lactobacillus Casei ◽

Autoimmune Disorder ◽

Cartilage Degradation ◽

Preclinical Studies ◽

Gastrointestinal Microbiota ◽

Specific Factors ◽

Lactobacillus Spp

Rheumatoid arthritis is a chronic autoimmune disorder that can lead to disability conditions with swollen joints, pain, stiffness, cartilage degradation, and osteoporosis. Genetic, epigenetic, sex-specific factors, smoking, air pollution, food, oral hygiene, periodontitis, Prevotella, and imbalance in the gastrointestinal microbiota are possible sources of the initiation or progression of rheumatoid arthritis, although the detailed mechanisms still need to be elucidated. Probiotics containing Lactobacillus spp. are commonly used as alleviating agents or food supplements to manage diarrhea, dysentery, develop immunity, and maintain general health. The mechanism of action of Lactobacillus spp. against rheumatoid arthritis is still not clearly known to date. In this narrative review, we recapitulate the findings of recent studies to understand the overall pathogenesis of rheumatoid arthritis and the roles of probiotics, particularly L. casei or L. acidophilus, in the management of rheumatoid arthritis in clinical and preclinical studies.

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