effect of adding probiotic bacteria on bauxite waste mud

Bauxite waste sludge is quite dangerous when polluted into the surrounding environment. The number is increasing with the higher mining production. The utilization is still not maximized hence it is unbalanced to the increasing number, and it is necessary to use on a large scale. Sub-grade soil could use a lot of bauxite waste sludge but in reality, this waste is unsafe to use and its characteristics are mud the requirements of bearing capacity according to the AASHTO and USCS Classification unfulfilled. This study aims to determine the effect of the use of probiotic bacteria in bauxite waste on its physical characteristics and pH value. This experimental research method develops test objects according to ASTM standards with the same weight of bauxite waste and variations in the number of probiotic bacteria, namely 25 ml, 50 ml, 75 ml, and 100 ml and the incubation time of bacteria is 7 days, 14 days, 21 days, 28 days, 35 days, and 42 days. The results showed that the test specimens with more bacteria and longer incubation times resulted in lower pH values and physical characteristics that fulfilled the requirements for sub-grade soil.

Probiotics in Functional Foods: Survival Assessment and Approaches for Improved Viability

Nowadays, food is no longer just for nutrition. Consumers are more demanding and expect to get health benefits from their daily meals. Various areas of the food industry are in great demand of functional chemicals to enhance the taste and nutritional value of their products. Probiotic bacteria have already been part of the human’s routine for good gut microbiota maintenance in terms of pharmaceutical products. Their incorporation in food however is a challenging task that offers great opportunities but has limitations as well. Specifically, the purpose of this review is to emphasize the importance of probiotics in food, to assess their survival through gastrointestinal tract, and to highlight the recent advances in approaches for their improved viability.

Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage

Purpose The purpose of this study was to assess the bacterial viability, antioxidative activity, antimutagenicity and sensory evaluation of fermented onion types by using probiotic starters after fermentation at 37 °C for 24 hours and storage in the refrigerator for 28 days. Design/methodology/approach For onion fermentation, Lactobacillus acidophilus (LA-5), Bifidobacterium bifidum (BB-12), and Streptococcus thermophilus (ST) were utilised. This research was conducted on three types of onion: white onion, red onion and scallion. With a 5% brine solution, the onions were sliced into 3-5 cm long and 1-2 cm wide slices. The process of fermentation was achieved by adding 2% (108 CFU/ gm) of fresh probiotic starter and incubating it for 24 hours at 37 °C. The fermented onion samples were kept in the refrigerator for 28 days. After fermentation and storage, the pH and total acidity were estimated, the vitality of probiotic bacteria was evaluated in samples of the onion species. The Gas chromatography-mass spectrometry (GC-MS) technique was used to identify the bioactive components in fermented onion types. The antioxidant activity of fermented onions was measured using the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity assay and the hydroxyl radical scavenging activity test. The Ames test was used to detect the antimutagenicity of fermented onion samples. Findings After fermentation, the fermented scallion (p = 0.036) has the highest vitality of all the starter bacteria species. The fermentation of onion types produced a pH of between 4.1–4.7 and 0.19–0.23% total acidity, which is in the range of reduced 3.1–3.5 pH values and 0.42–0.63% total acidity after 28 days. The viability of Lactobacillus acidophilus and Bifidobacterium bifidum in fermented scallions was Log. 7.79 and 7.57 CFU/gm. The GC-MS technique found 14 bioactive compounds in fermented white onions and 13 compounds in fermented white onions, with 15 compounds in scallion fermentation. The majority of these bioactive compounds are strong antioxidants. The antioxidant properties of fermented scallion significantly increased after 28 days of storage time, showing an inhibitory effect on the DPPH assay (p = 0.02) and the scavenging activity of the hydroxyl radical assay (p = 0.01). Sensory evaluation tests revealed that the fermented scallion was a suitable product in terms of appearance, aroma and overall acceptability. Originality/value Commercially accessible probiotic foods account for a sizable portion of the consumer market. Furthermore, as consumer interest in healthy eating grows, so does demand for plant-based goods. All onion types fermented with probiotic bacteria have many chemical compounds that have both antioxidant and carcinogenic activity. The fermented scallion onion sample was significantly superior to the rest of the other types of onions.

The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel Milk

Functional foods play an important role in human health by prevention of disease. A variety of functional foods are produced around the world. Recently, the consumption of dairy products containing probiotic bacteria and prebiotics (synbiotic) has increased. Yoghurt is the most common fermented dairy product. Various compounds are used to enrich yoghurt. One of these compounds is dietary fiber. Since the peel of fruits has a significant amount of fiber and is mainly disposed of as solid waste, so using the peel of fruits to extract fiber can not only solve environmental problems but also produce a cheap and useful source that leads to the production of dietary fiber. In this study, the effect of banana fiber and banana peel fiber at different concentrations (0, 0.2, 0.5, and 1%) on the chemical and rheological properties of synbiotic yogurt prepared from camel milk was investigated. The result showed that with increase of the amount of both fibers, pH, hydration, surface tension, overall acceptability, color, and flavor of the samples decreased significantly, but the viscosity, survival of probiotic bacteria (Lactobacillus casei and Lactobacillus gasseri), and texture acceptance increased significantly ( p < 0.05 ). In conclusion, these fibers were able to reduce the syneresis of yogurt, which is one of the biggest disadvantages of yogurt, and help to increase health.