Consu<span>mption of flaxseed provides health benefits. Bile tolerance allows </span>survival of probiotics in the intestinal tract. The objective was to determine whether or not flaxseed enhances bile tol...Consu<span>mption of flaxseed provides health benefits. Bile tolerance allows </span>survival of probiotics in the intestinal tract. The objective was to determine whether or not flaxseed enhances bile tolerance of </span><span style="font-family:""><i></span><i><span style="font-family:"">Lactobacillus acidophilus</span></i><span style="font-family:""> (<i>L. acidophilus</i></span><i><span style="font-family:""></i></span></i><span style="font-family:"">) LA-K<i>, </i></span><i><span style="font-family:""><i></span></i><i><span style="font-family:"">Lactobacillus delbruekii</span></i><i><span style="font-family:""></i></span></i><span style="font-family:""> ssp.<i> </i></span><i><span style="font-family:""><i></span></i><i><span style="font-family:"">bulgaricus </span></i><span style="font-family:"">(</span><i><span style="font-family:"">L. bulgaricus</span></i><i><span style="font-family:""></i></span></i><span style="font-family:"">) LB-12,<span> </span></span><span style="font-family:"">and </span><span style="font-family:""><i></span><i><span style="font-family:"">Streptococcus salivarius</span></i><i><span style="font-family:""></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:"">ssp.<i> </i></span><i><span style="font-family:""><i></span></i><i><span style="font-family:"">thermophilus </span></i><span style="font-family:"">(<i>S. </i></span><i><span style="font-family:"">thermophilus</span></i><i><span style="font-family:""></i></span></i><span style="font-family:"">) ST-M5</span><i><span style="font-family:"">. </span></i><span style="font-family:"">Control and experimental (62 g flaxseed/L) broths containing 0.3% oxgall were prepared for each culture, sterilized, cooled, inoculated, and plated for 8 h. <span>Growth of each microorganism in both the control and </span>experimental broths was evaluated by the slope of the regression line of its log count versus time after inoculation. Flaxseed significantly enhanced growth of </span><span style="font-family:""><i></span><i><span style="font-family:"">L.</span></i><i><span style="font-family:""> acidophilus</span></i><i><span style="font-family:""></i></span></i><span style="font-family:""> but not </span><span style="font-family:""><i></span><i><span style="font-family:"">L. </span></i><i><span style="font-family:"">bulgaricus</span></i><i><span style="font-family:""></i></span></i><span style="font-family:""> and </span><span style="font-family:""><i></span><i><span style="font-family:"">S. thermophilus</span></i><i><span style="font-family:""></i></span></i><span style="font-family:""> over 8 h compared to its corresponding control. Therefore, flaxseed improved the bile tolerance of </span><span style="font-family:""><i></span><i><span style="font-family:"">L. acidophilus</span></i><i><span style="font-family:""></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:"">but not of </span><span style="font-family:""><i></span><i><span style="font-family:"">S. thermophilus</span></i><i><span style="font-family:""></i></span></i><span style="font-family:""> and </span><span style="font-family:""><i></span><i><span style="font-family:"">L. bulgaricus</span></i><i><span style="font-family:""></i></span></i><span style="font-family:"">.展开更多
Enrichment of yogurt with lactose addition may increase the growth of the yogurt starter culture (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and enhance yogurt physico-chemical and senso...Enrichment of yogurt with lactose addition may increase the growth of the yogurt starter culture (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and enhance yogurt physico-chemical and sensory attributes. The objectives of this study were to determine the influence of added lactose on the 1) physico-chemical characteristics, including the final lactose content of yogurt, during its shelf life;2) growth of the yogurt starter culture over yogurt shelf life and 3) the sensory attributes of yogurt. Fat free plain set-type yogurt was manufactured using 0%, 1%, 3% and 5% w/w added lactose to accomplish objectives 1 and 2. For objective 3, a blueberry yogurt was manufactured using the same lactose levels. Analyses for plain set-type yogurt were conducted at 7 days intervals during 35 days of storage. Sensory evaluation was conducted on flavored yogurt three days after its manufacture. Data were analyzed using Proc Mixed model of SAS®9.3 program. Significant differences between means were analyzed at α = 0.05 using Tukey adjustment. Lactose addition influenced some of the yogurt characteristics in a positive manner. Lactose contents of yogurts with lactose added at 1%, 3% and 5% stayed higher in that proportion than control throughout the 35 days of storage. Yogurts containing 5% w/w added lactose had the lowest pH. Yogurts containing 5% w/w added lactose had significantly the highest syneresis values compared to 0%, 1% and 3% w/w added lactose during storage period at day 7 and from day 21 onwards. Use of 5% w/w added lactose resulted in significantly higher counts of Streptococcus thermophilus compared to control and this bacterial survival was the highest for 1% w/w added lactose compared to the rest. The overall liking scores indicated that yogurts containing added lactose were preferred over control. For taste, sourness and sweetness samples containing added lactose had higher scores than control. The consumer acceptability of yogurts increased as lactose addition increased. The acceptability of yogurts and purchase intent frequency scores markedly increased with the addition of lactose.展开更多
Myrrh, commercially available as a brown powder, is a natural flavoring substance approved for food use by US Food and Drug Administration and has antibacterial and antifungal activity against pathogens. Myrrh is comm...Myrrh, commercially available as a brown powder, is a natural flavoring substance approved for food use by US Food and Drug Administration and has antibacterial and antifungal activity against pathogens. Myrrh is commercially available as a brown powder. The objective was to determine the effect of myrrh on the color (L*, a*, b*, C*, h*) and viscosity of yogurt over refrigerated storage. Myrrh dispersion was prepared and incorporated at a 1% v/v level into yogurt. A control with no myrrh was also prepared. Three replications were conducted. At a small usage level of 1% v/v, myrrh influenced the color attributes L*, a* and h* but did not influence the viscosity of the plain yogurts.展开更多
Manufacture of some cheeses involves the use of Lactococcus lactis. During processing bacteria are subjected to environmental stresses such as acid and salt osmotic conditions. Identifying procedures and mechanisms to...Manufacture of some cheeses involves the use of Lactococcus lactis. During processing bacteria are subjected to environmental stresses such as acid and salt osmotic conditions. Identifying procedures and mechanisms to develop resistance to these environmental stresses, specifically salt, is important to improve the culture’s growth and performance during food manufacture and storage. Hypothesis was whether salt tolerance of Lactococcus lactis R-604 can be enhanced. Objective was to study the influence of prior salt exposure and lactose deprivation on salt tolerance of L. lactis. The culture was subjected to mild stress induced by lactose starvation or prior salt exposure for 24 hours aerobically at 30°C. A control was conducted without any stress. Cells that were prior mild stressed by lactose starvation or prior salt exposure were transferred to M17 broth with 5 concentrations of NaCl (0, 1, 3, 5 and 7% w/v) and incubated aerobically at 30°C. Plating was conducted immediately after inoculation and every 24 hours for 5 days in M17 agar supplemented with 0.5% of lactose and incubated aerobically at 30°C for 48 hours. Three replications were conducted. There was no need for lactose to grow this culture in M17 broth and it could tolerate prior exposure to 3% w/v NaCl in media without affecting its growth at different salt concentrations. Culture that was exposed to lactose starvation and then subsequently grown in 3% w/v NaCl, at day 3 showed enhanced salt tolerance which can be recommended as a pretreatment condition for obtaining daughter cells with improved salt tolerance.展开更多
Lactose, the sugar naturally present in milk, provides energy to lactic acid bacteria used in fermented dairy foods. Increasing concentrations of lactose may improve survivability of lactic acid bacteria in the dairy ...Lactose, the sugar naturally present in milk, provides energy to lactic acid bacteria used in fermented dairy foods. Increasing concentrations of lactose may improve survivability of lactic acid bacteria in the dairy foods and in human gut enhancing their probiotic benefits. Acid tolerance is an important probiotic characteristic. The objective was to determine the influence of lactose on acid tolerance of yogurt starter culture </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Streptococcus thermophiles</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> ST-M5 and </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lactobacillus bulgaricus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> LB-12. The M 17 broth was used for </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Streptococcus thermophiles</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> ST-M5 and MRS broth was used for</span><i> </i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">Lactobacillus bulgaricus</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">LB-12</span><i><span style="font-family:Verdana;">.</span></i><span style="font-family:Verdana;"> Lactose was added to both broths at 0% (control), 1%, 3%, and 5% (wt/vol). Both broths were acidified to pH 2.0. Upon sterilizing and tempering, both broths were inoculated. Acid tolerance </span></span><span style="font-family:Verdana;">was </span><span style="font-family:Verdana;">determined as viable counts in acidified broths after 120 minutes of incubations. In an incubation period of 2 hours, dilutions were plated every 30 minutes. Three replications were conducted. The highest acid tolerance for </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Streptococcus thermophiles</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> ST-M5 and </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lactobacillus bulgaricus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> LB-12, was observed in lactose concentration of 3% and 5% (wt/vol).展开更多
<span><span>Greek yogurt has become much more popular within the last 15 to 20 years. The by-product of Greek yogurt manufacture is acid whey. Although acid whey has been considered a waste product, resear...<span><span>Greek yogurt has become much more popular within the last 15 to 20 years. The by-product of Greek yogurt manufacture is acid whey. Although acid whey has been considered a waste product, researchers are exploring various uses of this whey. Since the health benefits of consuming probiotics are widely known, one may propose adding probiotics to acid whey to form a probiotic beverage. Typically, probiotic bacteria do not thrive in acidic conditions. It would be beneficial to determine if the probiotic </span><i><span>Lactobacillus acidophilus </span></i><span>can survive in these acidic conditions. The objectives were to determine the growth of </span><i><span>L. acidophilus </span></i><span>in acid whey resulting from manufacturing Greek yogurt and to study any changes in apparent viscosity, pH, and titratable acidity over 4 weeks of refrigerated storage. Plain yogurt was manufactured, and whey was separated from plain yogurt to yield Greek yogurt and acid whey. Acid whey was batch pasteurized, cooled, sweetened, flavored with pineapple flavoring, inoculated with </span><i><span>L. acidophilus</span></i><span>, and stored at 4°C for 4 weeks. The log </span><i><span>L. acidophilus </span></i><span>counts progressively decreased from 7.84 immediately after manufacture to 2.06 at week 4. There were no significant changes in pH and titratable acidity of the pineapple-flavored probiotic acid whey over 4 weeks of storage, indicating product stability over shelf life. Viscosity changed over the storage time with minimum values at week 2 and maximum values at week 4. Although the counts declined over 4 weeks of storage, some </span><i><span>L. acidophilus </span></i><span>survived in the pineapple-flavored acid whey.</span></span>展开更多
文摘Consu<span>mption of flaxseed provides health benefits. Bile tolerance allows </span>survival of probiotics in the intestinal tract. The objective was to determine whether or not flaxseed enhances bile tolerance of </span><span style="font-family:""><i></span><i><span style="font-family:"">Lactobacillus acidophilus</span></i><span style="font-family:""> (<i>L. acidophilus</i></span><i><span style="font-family:""></i></span></i><span style="font-family:"">) LA-K<i>, </i></span><i><span style="font-family:""><i></span></i><i><span style="font-family:"">Lactobacillus delbruekii</span></i><i><span style="font-family:""></i></span></i><span style="font-family:""> ssp.<i> </i></span><i><span style="font-family:""><i></span></i><i><span style="font-family:"">bulgaricus </span></i><span style="font-family:"">(</span><i><span style="font-family:"">L. bulgaricus</span></i><i><span style="font-family:""></i></span></i><span style="font-family:"">) LB-12,<span> </span></span><span style="font-family:"">and </span><span style="font-family:""><i></span><i><span style="font-family:"">Streptococcus salivarius</span></i><i><span style="font-family:""></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:"">ssp.<i> </i></span><i><span style="font-family:""><i></span></i><i><span style="font-family:"">thermophilus </span></i><span style="font-family:"">(<i>S. </i></span><i><span style="font-family:"">thermophilus</span></i><i><span style="font-family:""></i></span></i><span style="font-family:"">) ST-M5</span><i><span style="font-family:"">. </span></i><span style="font-family:"">Control and experimental (62 g flaxseed/L) broths containing 0.3% oxgall were prepared for each culture, sterilized, cooled, inoculated, and plated for 8 h. <span>Growth of each microorganism in both the control and </span>experimental broths was evaluated by the slope of the regression line of its log count versus time after inoculation. Flaxseed significantly enhanced growth of </span><span style="font-family:""><i></span><i><span style="font-family:"">L.</span></i><i><span style="font-family:""> acidophilus</span></i><i><span style="font-family:""></i></span></i><span style="font-family:""> but not </span><span style="font-family:""><i></span><i><span style="font-family:"">L. </span></i><i><span style="font-family:"">bulgaricus</span></i><i><span style="font-family:""></i></span></i><span style="font-family:""> and </span><span style="font-family:""><i></span><i><span style="font-family:"">S. thermophilus</span></i><i><span style="font-family:""></i></span></i><span style="font-family:""> over 8 h compared to its corresponding control. Therefore, flaxseed improved the bile tolerance of </span><span style="font-family:""><i></span><i><span style="font-family:"">L. acidophilus</span></i><i><span style="font-family:""></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:"">but not of </span><span style="font-family:""><i></span><i><span style="font-family:"">S. thermophilus</span></i><i><span style="font-family:""></i></span></i><span style="font-family:""> and </span><span style="font-family:""><i></span><i><span style="font-family:"">L. bulgaricus</span></i><i><span style="font-family:""></i></span></i><span style="font-family:"">.
文摘Enrichment of yogurt with lactose addition may increase the growth of the yogurt starter culture (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and enhance yogurt physico-chemical and sensory attributes. The objectives of this study were to determine the influence of added lactose on the 1) physico-chemical characteristics, including the final lactose content of yogurt, during its shelf life;2) growth of the yogurt starter culture over yogurt shelf life and 3) the sensory attributes of yogurt. Fat free plain set-type yogurt was manufactured using 0%, 1%, 3% and 5% w/w added lactose to accomplish objectives 1 and 2. For objective 3, a blueberry yogurt was manufactured using the same lactose levels. Analyses for plain set-type yogurt were conducted at 7 days intervals during 35 days of storage. Sensory evaluation was conducted on flavored yogurt three days after its manufacture. Data were analyzed using Proc Mixed model of SAS®9.3 program. Significant differences between means were analyzed at α = 0.05 using Tukey adjustment. Lactose addition influenced some of the yogurt characteristics in a positive manner. Lactose contents of yogurts with lactose added at 1%, 3% and 5% stayed higher in that proportion than control throughout the 35 days of storage. Yogurts containing 5% w/w added lactose had the lowest pH. Yogurts containing 5% w/w added lactose had significantly the highest syneresis values compared to 0%, 1% and 3% w/w added lactose during storage period at day 7 and from day 21 onwards. Use of 5% w/w added lactose resulted in significantly higher counts of Streptococcus thermophilus compared to control and this bacterial survival was the highest for 1% w/w added lactose compared to the rest. The overall liking scores indicated that yogurts containing added lactose were preferred over control. For taste, sourness and sweetness samples containing added lactose had higher scores than control. The consumer acceptability of yogurts increased as lactose addition increased. The acceptability of yogurts and purchase intent frequency scores markedly increased with the addition of lactose.
文摘Myrrh, commercially available as a brown powder, is a natural flavoring substance approved for food use by US Food and Drug Administration and has antibacterial and antifungal activity against pathogens. Myrrh is commercially available as a brown powder. The objective was to determine the effect of myrrh on the color (L*, a*, b*, C*, h*) and viscosity of yogurt over refrigerated storage. Myrrh dispersion was prepared and incorporated at a 1% v/v level into yogurt. A control with no myrrh was also prepared. Three replications were conducted. At a small usage level of 1% v/v, myrrh influenced the color attributes L*, a* and h* but did not influence the viscosity of the plain yogurts.
文摘Manufacture of some cheeses involves the use of Lactococcus lactis. During processing bacteria are subjected to environmental stresses such as acid and salt osmotic conditions. Identifying procedures and mechanisms to develop resistance to these environmental stresses, specifically salt, is important to improve the culture’s growth and performance during food manufacture and storage. Hypothesis was whether salt tolerance of Lactococcus lactis R-604 can be enhanced. Objective was to study the influence of prior salt exposure and lactose deprivation on salt tolerance of L. lactis. The culture was subjected to mild stress induced by lactose starvation or prior salt exposure for 24 hours aerobically at 30°C. A control was conducted without any stress. Cells that were prior mild stressed by lactose starvation or prior salt exposure were transferred to M17 broth with 5 concentrations of NaCl (0, 1, 3, 5 and 7% w/v) and incubated aerobically at 30°C. Plating was conducted immediately after inoculation and every 24 hours for 5 days in M17 agar supplemented with 0.5% of lactose and incubated aerobically at 30°C for 48 hours. Three replications were conducted. There was no need for lactose to grow this culture in M17 broth and it could tolerate prior exposure to 3% w/v NaCl in media without affecting its growth at different salt concentrations. Culture that was exposed to lactose starvation and then subsequently grown in 3% w/v NaCl, at day 3 showed enhanced salt tolerance which can be recommended as a pretreatment condition for obtaining daughter cells with improved salt tolerance.
文摘Lactose, the sugar naturally present in milk, provides energy to lactic acid bacteria used in fermented dairy foods. Increasing concentrations of lactose may improve survivability of lactic acid bacteria in the dairy foods and in human gut enhancing their probiotic benefits. Acid tolerance is an important probiotic characteristic. The objective was to determine the influence of lactose on acid tolerance of yogurt starter culture </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Streptococcus thermophiles</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> ST-M5 and </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lactobacillus bulgaricus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> LB-12. The M 17 broth was used for </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Streptococcus thermophiles</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> ST-M5 and MRS broth was used for</span><i> </i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">Lactobacillus bulgaricus</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">LB-12</span><i><span style="font-family:Verdana;">.</span></i><span style="font-family:Verdana;"> Lactose was added to both broths at 0% (control), 1%, 3%, and 5% (wt/vol). Both broths were acidified to pH 2.0. Upon sterilizing and tempering, both broths were inoculated. Acid tolerance </span></span><span style="font-family:Verdana;">was </span><span style="font-family:Verdana;">determined as viable counts in acidified broths after 120 minutes of incubations. In an incubation period of 2 hours, dilutions were plated every 30 minutes. Three replications were conducted. The highest acid tolerance for </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Streptococcus thermophiles</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> ST-M5 and </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lactobacillus bulgaricus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> LB-12, was observed in lactose concentration of 3% and 5% (wt/vol).
文摘<span><span>Greek yogurt has become much more popular within the last 15 to 20 years. The by-product of Greek yogurt manufacture is acid whey. Although acid whey has been considered a waste product, researchers are exploring various uses of this whey. Since the health benefits of consuming probiotics are widely known, one may propose adding probiotics to acid whey to form a probiotic beverage. Typically, probiotic bacteria do not thrive in acidic conditions. It would be beneficial to determine if the probiotic </span><i><span>Lactobacillus acidophilus </span></i><span>can survive in these acidic conditions. The objectives were to determine the growth of </span><i><span>L. acidophilus </span></i><span>in acid whey resulting from manufacturing Greek yogurt and to study any changes in apparent viscosity, pH, and titratable acidity over 4 weeks of refrigerated storage. Plain yogurt was manufactured, and whey was separated from plain yogurt to yield Greek yogurt and acid whey. Acid whey was batch pasteurized, cooled, sweetened, flavored with pineapple flavoring, inoculated with </span><i><span>L. acidophilus</span></i><span>, and stored at 4°C for 4 weeks. The log </span><i><span>L. acidophilus </span></i><span>counts progressively decreased from 7.84 immediately after manufacture to 2.06 at week 4. There were no significant changes in pH and titratable acidity of the pineapple-flavored probiotic acid whey over 4 weeks of storage, indicating product stability over shelf life. Viscosity changed over the storage time with minimum values at week 2 and maximum values at week 4. Although the counts declined over 4 weeks of storage, some </span><i><span>L. acidophilus </span></i><span>survived in the pineapple-flavored acid whey.</span></span>
