Download or read book Influence of Low Sonication Intensities at Different Temperatures on Acid Tolerance Bile Tolerance Protease Activity and Growth of Yogurt Culture Bacteria Lactobacillus Delbrueckii Ssp Bulgaricus and Streptococcus Salivarius Ssp Thermophilus written by Marvin L. Moncada Reyes and published by . This book was released on 2011 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Influence of Low Homogenization Pressures on Acid Tolerance Bile Tolerance Protease Activity and Growth Characteristics of Lactobacillus Delbrueckii Ssp Bulgaricus LB 12 Streptococcus Salivarius Ssp Thermophilus ST M5 and Lactobacillus Acidophilus LA K written by Tanuja Muramalla and published by . This book was released on 2010 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Influence of Growth at Low Temperatures on Heat Resistance and Activity of Thermoduric Lactic Acid Bacteria written by Jack Goddard Voss and published by . This book was released on 1943 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Influence of Sweetener Type on Growth Activity and Viability of Yogurt Cultures written by Darclee Sidonia Popa and published by . This book was released on 2005 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Effect of Probiotic Bacteria on the Conjugated Linoleic Acid CLA Content and Quality of Yogurt written by Sa Xu and published by . This book was released on 2004 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Conjugated linoleic acid (CLA) is present primarily in dairy products with many positive nutritional benefits. The predominant CLA isomers, cis-9, trans-11 CLA and trans-10, cis-12 CLA, function as an anticarcinogen and body fat reducer, respectively. Other health benefits include roles as an immune system modulator, anti-atherosclerosis and antidiabetic agent. Linoleic acid isomerase activity in probiotic bacteria contributes to CLA formation. Free linoleic acid is the primary substrate for linoleic acid isomerase and the biohydrogenation pathway of rumen bacteria. There is strong interest to increase the content of CLA in yogurt and other cultured dairy products using probiotic bacteria and unique processing methods. The objectives of this study were to 1) evaluate the ability of probiotic bacteria to convert linoleic acid (as the free or esterified fatty acid) to CLA in model systems characteristic of yogurt; and 2) develop yogurts with enhanced CLA content and acceptable quality attributes using probiotic bacteria with CLA-producing activity with and without conventional yogurt cultures (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, 1:1). The 11 probiotic bacteria evaluated were able to produce CLA from linoleic acid in the model system containing hydrolyzed soy oil (1%) emulsified in milk, but not in model systems of unhydrolyzed soy oil (1%) emulsified in milk or 1% fat milk. The propionibacteria demonstrated the greatest increase in CLA content compared to other lactic acid bacteria in model system. A yogurt processed with yogurt cultures in conjunction with probiotic bacteria resulted in the greatest formation of the CLA and similar acidity, texture and flavor as the control yogurt. The combination of Lactobacillus rhamnosus with yogurt cultures produced a yogurt with the highest content of CLA and acceptable quality characteristics. The CLA formation, microbial counts, and quality attributes were stable over a 14-day storage time at 4 0C. The inoculation concentration of L. rhamnosus and yogurt cultures did not have significant effect on CLA content and texture, but affected acidity and volatile flavor compounds of yogurts. These findings indicate that probiotic dairy foods with enhanced CLA content and acceptable quality attributes can be effectively developed. The research results would help the food industry produce a more nutritional product for consumers.

Download or read book Yogurt Identification of Characteristic Microorganisms Lactobacillus Delbrueckii Subsp Bulgaricus and Streptococcus Thermophilus written by British Standards Institute Staff and published by . This book was released on 2003-02-07 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yoghurt, Dairy products, Microorganisms, Species identification, Lactobacillaceae, Streptococcus, Thermophiles, Bacteria, Biological analysis and testing, Microbiological analysis

Download or read book Effect of Electric Field on Growth Kinetics of Yogurt Starter Cultures Lactobacillus Bulgaricus and Streptococcus Thermophilus written by Seth Robert Costello and published by . This book was released on 2012 with total page 73 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Fully understanding how electric fields stimulate microbial growth could have huge implications in the food industry, especially the fermented food industry. More research is needed to determine how electric fields interact with microorganisms and what conditions cause a stimulating effect. The objective of this research was to evaluate the effects of various electric fields, including moderate electric field (MEF) and pulsed electric field (PEF), on the growth kinetics of various lactic acid bacteria in order to expand upon research that was previously limited to only Lactobacillus acidophilus. Common yogurt starter cultures, Lactobacillus bulgaricus and Streptococcus thermophilus, were subjected to MEF during fermentation in de Man Rogosa Sharpe (MRS) broth. The electric field strength remained constant throughout all experiments at 1 V/cm. Two vessels were created to allow for side by side fermentation comparison. One vessel was ohmically heated by passing a current through the MRS broth and the other vessel was heated conventionally using a heated water jacket. Fractions of the fermentation over time were collected for microbial enumeration as well pH measurement. Fermentation by S. thermophilus at 35°C with 45Hz MEF showed a reduced lag time of 2 hours 6 minutes as compared to the control which had a lag time of 2 hours 45 minutes. Increasing the temperature or frequency resulted in loss of the reduced lag time for S. thermophilus. L. bulgaricus showed no significant difference in growth or pH between the control and all treatments. The effect of pulsed electric field on the growth kinetics of various strains of lactic acid bacteria (LAB) was also investigated. Two fermentation vessels (for treatment and control) were filled with MRS broth and held at either 25°C or 35°C. The broth was inoculated with L. bulgaricus, S. thermophilus, or Lactococcus lactis (L. lactis) and was exposed to PEF at strengths ranging from 2-10 kV/cm during fermentation. Fractions of the fermentation collected over time were plated for microbial enumeration, tested for pH, and in the case of L. lactis, assayed for bacteriocin production. There was no growth stimulation effect observed for any culture at the conditions tested in these experiments. A general trend of reduced growth was seen as electric field was increased for both S. thermophilus and L. bulgaricus. It was hypothesized that L. lactis may produce the bacteriocin nisin at an increased rate due to cell stress and self induction from pore formation caused by the PEF treatments, but the opposite was found. The control produced nisin slightly faster showing the first clearing zone (200 arbritrary units) at 10 hours with the treated showing the first clearing zone (200 arbritrary units) at 11 hours. Although a stimulation effect was not observed in these experiments, further research utilizing differing treatment parameters would be needed in order to claim that mild PEF does not cause the stimulation of bacterial growth.

Download or read book Environmental Control of the Lactobacillus Bulgaricus Streptococcus Thermophilus Ratio in Yogurt Cultures written by Jaime Antonio Olvera and published by . This book was released on 1971 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Chemistry and Technology of Yoghurt Fermentation written by Ettore Baglio and published by Springer. This book was released on 2014-06-03 with total page 62 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. It quantifies the changes in physical and chemical properties of yoghurt during fermentation with microbial organisms (such as Lactobacillus bulgaricus and Streptococcus thermophilus). It has been found that this symbiosis has an optimal development at a temperature of ca. 45°C with the transformation of lactose into lactic acid and small amounts of acetaldehyde, diacetyl and volatile acids. This Brief explains the chemical and physical results of the fermentation process, such as precipitation of proteins and the acid coagulation of milk with a clot formation in the final semi-solid mass. The Brief sheds light on the accomplishments of the fermenting organisms: they are responsible for the biochemical reactions of carbohydrate metabolism, proteolysis, lipolysis and flavour production in the process of yoghurt production. It also briefly reviews formulations and food additives used in the modern yoghurt producing industry.

Download or read book Pulsed Electric Field Influences on Acid Tolerance Bile Tolerance Protease Activity and Growth Characteristics of Lactobacillus Acidophilus LA K written by Olga A. Cueva and published by . This book was released on 2009 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Impact of a Plant Extract on the Viability of Yogurt Starter and Probiotic Cultures in Nonfat Yogurt written by Minto Michael and published by . This book was released on 2010 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Yogurt starter and probiotic bacteria have been reported to confer health benefits to the consumer; however, to confer these health benefits yogurt and probiotic bacteria should be live and present at the recommended concentration of 6 to 8 log cfu g-1. Cegemett® Fresh (Cognis Nutrition & Health, Monheim, Germany) is a plant extract that possesses antioxidant properties. This research was divided into two experiments. The objective of experiment-I was to investigate the effect of plant extract supplementation on the redox potential (Eh) and the viability of starter cultures (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) in nonfat yogurt. Five yogurt samples [non-supplemented, supplemented with 0.5 or 1.0% (w/v) plant extract, or supplemented with 0.014 or 0.028% (w/w) L-cysteine. HCl] were prepared, stored at 5°C for 50 days and analyzed weekly. L. bulgaricus counts in supplemented yogurts were> 6 log cfu mL-1 for additional 7 to 21 days compared with non-supplemented yogurt; however, S. thermophilus counts in all yogurts were> 6 log cfu mL-1 throughout the storage. Overall, Eh of plant extract supplemented yogurts were similar to non-supplemented yogurt during storage; therefore the improvement in L. bulgaricus viability cannot be attributed to the Eh alone. The objective of experiment-II was to investigate the effect of plant extract supplementation on the buffering ability of the yogurt mix, and on the viability of starter and probiotic (Bifidobacterium animalis ssp. animalis and Lactobacillus acidophilus) cultures in nonfat yogurt stored at 5°C for 50 days. Nine yogurt samples were prepared with 0.5% (w/v) plant extract, 0.25% (w/v) sodium acetate or no supplement, fermented with starter cultures and B. animalis, L. acidophilus or both probiotics, and analyzed weekly. The plant extract and sodium acetate supplemented yogurt mixes had greater buffering capacities compared with non-supplemented yogurt mix. L. bulgaricus and L. acidophilus counts in supplemented yogurts were> 6 log cfu mL-1 for additional 7 to 35 days compared with non-supplemented yogurts. S. thermophilus and B. animalis counts were not affected by supplementation. These results suggested that greater buffering capacity could improve the viability of L. bulgaricus and L. acidophilus in yogurt during storage.

Download or read book Physico chemical and Therapeutic Properties of Low fat Yogurt as Influenced by Fat Replacers Exopolysaccharides and Probiotics written by Lata Ramchandran and published by . This book was released on 2009 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The general objective of this research was to develop a low-fat probiotic yogurt using fat replacers and EPS producing strains of Streptococcus thermophilus along with probiotics and to establish its antihypertensive property in vitro and in vivo. The specific aims of this project were: a) to select suitable strains of S. thermophilus and L. delbrueckii ssp. bulgaricus and of probiotics (L. casei, L. acidophilus and Bifidobacterium longum) based on their proteolytic, ACE-inhibitory and [alpha]-glucosidase inhibitory activities; b) to study the influence of a fibre-based fat replacer (Raftiline HP) and a protein-based fat replacer (Versagel) on the growth, proteolytic, ACE-inhibitory and [alpha]-glucosidase inhibitory activities of selected LAB; c) to select a suitable level of incorporation of the fat replacers in low-fat yogurt to obtain desired textural characteristics and to study the influence of these additions on the growth, proteolytic and ACE-inhibitory activities of S. thermophilus and L. delbrueckii ssp. bulgaricus during storage; d) to study the protective role of EPS, with and without the selected fat replacer and/or probiotics on growth and survival of S. thermophilus and L. delbrueckii ssp. bulgaricus and probiotics; yield of EPS, proteolytic and ACE-inhibitory activities; and spontaneous whey separation and textural properties of low-fat yogurt during storage; and e) to study the anti-hypertensive and hypocholesterolemic effects of the low-fat yogurt developed in this study by conducting a feeding trial using rats as a model.

Download or read book Handbook of Fermented Functional Foods written by Edward R.(Ted) Farnworth and published by CRC Press. This book was released on 2003-03-26 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, an

Download or read book Probiotic Bacteria and Postbiotic Metabolites Role in Animal and Human Health written by Naheed Mojgani and published by Springer Nature. This book was released on 2021-05-13 with total page 373 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers all aspects of probiotic bacteria and their metabolites, as well as their role and significance in human and animal health. Given the role of probiotic bacterial strains in the production of short chain fatty acids, butyrate etc probiotics may be considered as an alternative approach for the prevention or treatment of intestinal dysbiosis, cancers, cardiovascular diseases, hypertensions. Additionally, the significance of probiotics added in aquaculture systems for improving health, performance and growth of aquatic organisms has been highlighted. In this book, the multi-functional role of probiotics and their post-biotic metabolites in improving overall health status of man and animals, is discussed. It is a comprehensive compilation useful for researchers, academics, veterinarians and students in the field of microbiology, food technology and biotechnology.

Download or read book Microbial Products for Health Environment and Agriculture written by Pankaj Kumar Arora and published by Springer Nature. This book was released on 2021-09-21 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edited volume discusses the role of various microbial products in healthcare, environment and agriculture. Several microbial products are directly involved in solving major health problems, agricultural and environmental issues. In healthcare sector, microbes are used as anti-tumor compounds, antibiotics, anti-parasitic agents, enzyme inhibitors and immunosuppressive agents. Microbial products are also used to degrade xenobiotic compounds and bio-surfactants, for biodegradation process. In agriculture, microbial products are used to enhance nutrient uptake, to promote plant growth, or to control plant diseases. The book presents several such applications of microbes in the ecosystems. The chapters are contributed from across the globe and contain up-to-date information. This book is of interest to teachers, researchers, microbiologists and ecologists. Also the book serves as additional reading material for undergraduate and graduate students of agriculture, forestry, ecology, soil science, and environmental sciences.

Download or read book Probiotics and Prebiotics in Animal Health and Food Safety written by Diana Di Gioia and published by Springer. This book was released on 2018-02-27 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses the role of probiotics and prebiotics in maintaining the health status of a broad range of animal groups used for food production. It also highlights the use of beneficial microorganisms as protective agents in animal derived foods. The book provides essential information on the characterization and definition of probiotics on the basis of recently released guidelines and reflecting the latest trends in bacterial taxonomy. Last but not least, it discusses the concept of “dead” probiotics and their benefits to animal health in detail. The book will benefit all professors, students, researchers and practitioners in academia and industry whose work involves biotechnology, veterinary sciences or food production.

Download or read book Functional and Speciality Beverage Technology written by P Paquin and published by Elsevier. This book was released on 2009-01-29 with total page 519 pages. Available in PDF, EPUB and Kindle. Book excerpt: As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage. Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume. With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector. Reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverages Essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are considered Focuses on methods to improve the nutritional and sensory quality and technological functionality of milk