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Evaluation Of Several Bifidus Factors On Growth And Survival Of Bifidobacteria In Nonfat Milk
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Book Synopsis Evaluation of Several Bifidus Factors on Growth and Survival of Bifidobacteria in Nonfat Milk by : Shin-Shin Weng
Download or read book Evaluation of Several Bifidus Factors on Growth and Survival of Bifidobacteria in Nonfat Milk written by Shin-Shin Weng and published by . This book was released on 1996 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Growth and Survival of Bifidobacteria in Nonfat Milk in Combination with Some Lactic Cultures by : Chour-Chyi Yang
Download or read book Growth and Survival of Bifidobacteria in Nonfat Milk in Combination with Some Lactic Cultures written by Chour-Chyi Yang and published by . This book was released on 1996 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Growth and Survival of Bifidobacteria in Milk by : Frank A. M. Klaver
Download or read book Growth and Survival of Bifidobacteria in Milk written by Frank A. M. Klaver and published by . This book was released on 1993 with total page 14 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Factors Affecting the Growth and Survival of Probiotic in Milk by : Nedal Swidan
Download or read book Factors Affecting the Growth and Survival of Probiotic in Milk written by Nedal Swidan and published by . This book was released on 2010 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Probiotic bacteria have been added to dairy products and as adjunct cultures to impart health benefits to consumers. However, to gain maximum therapeutic benefit, the bacteria must remain viable over the entire shelf-life period of the product. Studies have shown that the viability of these bacteria decreases significantly over this period and in some products their presence is negligible towards the end of the shelf life. Various studies have used different strains of probiotics to get better viability but even the probiotic with special characteristics such as oxygen tolerant and acid resistance, still face significant survival problems in dairy products. Several studies have indicated that carbohydrates, peptides and amino acids added to dairy products at various concentrations showed positive effect on the growth and survival of many strains of probiotic bacteria in dairy products. Bifidobacterium lactis Bb12 has been found to have a wide use in dairy products because of their oxygen tolerance and acid resistance, which made it one of the chosen strain in this study. The growth rate was indirectly measured by the rate of change of the pH in fermented skim milk while the survival was measured as the total count, cfu/ml, over the storage period of 28 days at 4°C±1. The results showed that the addition of prebiotics such as fructooligosaccharides (FOS) at 5% or Inulin at 3% to skimmed milk enhanced the growth and survival of B lactis Bb12 in comparison to the control. The growth rate was better in both cases and the survival in the sample with 5% FOS was significantly better (P
Book Synopsis Bifidobacteria and Their Role by : J.A. Kurmann
Download or read book Bifidobacteria and Their Role written by J.A. Kurmann and published by Springer-Verlag. This book was released on 2019-06-12 with total page 301 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Factors that Influence Viability of Bifidobacteria in Milk by : Han-Seung Shin
Download or read book Factors that Influence Viability of Bifidobacteria in Milk written by Han-Seung Shin and published by . This book was released on 1998 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Studies on the Growth and Survival of Bifidobacteria by : Aspasia Samona
Download or read book Studies on the Growth and Survival of Bifidobacteria written by Aspasia Samona and published by . This book was released on 1993 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Growth, Physiological Characteristics and Plasmid Profiles of Bifidobacterium Species by : Ronshan Cheng
Download or read book Growth, Physiological Characteristics and Plasmid Profiles of Bifidobacterium Species written by Ronshan Cheng and published by . This book was released on 1989 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fecal flora of healthy bottle or breast-fed infants was examined for the presence of Bifidobacterium. Identification was based on the presence of fructose-6-phosphate phosphoketolase, which is found only in these bacteria. No bifidobacteria were recovered from bottle-fed infants. However, bifidobacteria were readily isolated from 15 day to 3 month old breast-fed infants. Further characterization revealed B. breve and B. longum were the dominant species in feces of breast-fed infants, but atypical strains also were found. A whey-based medium (7% sweet whey, 0.05% cysteine and 0.3% yeast extract, WCY-0.3) was developed to grow Bifidobacterium species without use of anaerobic incubation conditions. Freshly pasteurized WCY-0.3 was inoculated with 0.2% (106 to 107 CFU/ml) of the following active cultures of bifidobacteria: B. bifidum 15696, B. breve 15700, B. longum 15707, B. breve 15698, B. longum L10, B. longum L12, and B. longum 3j. Following incubation for 12 hours, most strains reached cell densities of 109 to 5 x 109 CFU/ml, except B. bifidum 15696 and B. longum 3j. Addition of Oxyrase to the WCY (WC with any level of yeast extract) at 0.03 unit/ml (WCYO) reduced the lag phase of all strains, allowing maximum populations to be reached more quickly. A higher population density (2 to 7 times) could be achieved in the WCOY-0.3 medium with strains 15696, 15700, 15707, and L10 by incorporating 1.9% sodium glycerophosphate or trimagnesium phosphate with incubation for 12 hours at 37°C. Also, viability of these strains was retained throughout a 24-hour incubation period, in contrast to rapid death of cells grown without the neutralizing agents. Inoculation of WCY-0.3 or WCOY-0.3 medium with frozen concentrates (107 to 108 CFU/ml) of bifidobacteria allowed equal growth of all species, except B. bifidum 15696, which grew much better in WCOY-0.3 than in WCY- 0.3. Survival stability of whey-based medium-grown bifidobacteria when resuspended in pasteurized skim milk and refrigerated at 4°C was strain dependent and enhanced by the presence of 0.05% cysteine; generally ATCC strains were more stable than strains freshly isolated from baby feces. In this regard, B. breve 15700, B. longum 15707, and B. breve 15698 did not lose viability in 11% skim milk with 0.05% cysteine within 10 days of storage. Stability of whey-based medium-grown bifidobacteria in WCY with 15% glycerol during six months storage at -40°C was strain dependent. Bifidobacterium bifidum 15696, B. breve 15700, B. longum 15707, B. breve 15698, and B. longum L12 did not lose viability; however B. bifidum L6 lost about 50% viability, while B. longum L10, B. breve T10, and B. breve T2 lost about one log population density. The plasmid profiles of 35 strains of bifidobacteria from human sources were examined. Only one strain, B. breve 15698, harbored a 5.8Kb plasmid. A curing process using UV-light treatment to remove the plasmid was carried out but characterictics of the cured strain were identical to those of the parent strain, indicating the plasmid is cryptic.
Book Synopsis Growth Performance of Bifidobacteria in Milk by : Marie-Line Desjardins
Download or read book Growth Performance of Bifidobacteria in Milk written by Marie-Line Desjardins and published by . This book was released on 1990 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Dimitris Charalampopoulos Publisher :Springer Science & Business Media ISBN 13 :0387790578 Total Pages :1273 pages Book Rating :4.3/5 (877 download)
Book Synopsis Prebiotics and Probiotics Science and Technology by : Dimitris Charalampopoulos
Download or read book Prebiotics and Probiotics Science and Technology written by Dimitris Charalampopoulos and published by Springer Science & Business Media. This book was released on 2009-08-12 with total page 1273 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive overview on the advances in the field, this volume presents the science underpinning the probiotic and prebiotic effects, the latest in vivo studies, the technological issues in the development and manufacture of these types of products, and the regulatory issues involved. It will be a useful reference for both scientists and technologists working in academic and governmental institutes, and the industry.
Download or read book Cumulated Index Medicus written by and published by . This book was released on 1997 with total page 1860 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Genetics of Lactic Acid Bacteria by : Brian J.B. Wood
Download or read book Genetics of Lactic Acid Bacteria written by Brian J.B. Wood and published by Springer Science & Business Media. This book was released on 2003-09-30 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: Beginning with an introduction to relevant genetic techniques, chapters cover all major groups of LAB, including the Bifidobacteria; plasmid biology, gene transfer, phage, and sugar metabolism; gene expression of various LAB; applications for genetically engineered LAB, including the emerging field of medical applications; and the legal and consumer issues that arise from such applications. This resource will set the benchmark for the state of knowledge of LAB genetics and should be of value to food scientists and other researchers working with LAB in its present and future capacities. Professionals using lactic acid bacteria (LAB) for research and/or as working organisms, whether in food and dairy fermentations or in the exciting new field of clinical delivery agents, will find this book invaluable. In addition, professors teaching under- and post-graduates in microbiology, and postgraduate research students will also find this an essential reference work.
Book Synopsis Dairy Microbiology and Biochemistry by : Barbaros Ozer
Download or read book Dairy Microbiology and Biochemistry written by Barbaros Ozer and published by CRC Press. This book was released on 2014-07-09 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides strategies for rapid detection of pathogenic and non-pathog
Book Synopsis Food Science and Technology Bulletin by : Glenn R. Gibson
Download or read book Food Science and Technology Bulletin written by Glenn R. Gibson and published by IFIS Publishing. This book was released on 2008 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food science and technology bulletin: Functional foods is designed to meet the current-awareness needs of busy food professionals working in food science and technology
Book Synopsis Safety and Microbiological Quality by : Fabienne Remize
Download or read book Safety and Microbiological Quality written by Fabienne Remize and published by MDPI. This book was released on 2019-10-01 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt: The safety and microbiological quality of fermented foods covers complementary aspects of such products. Food fermentation is primary intended to improve food preservation, thereby modifying food properties. However, the management of chemical and microbiological hazards is a leading aspect for innovative processing in this domain. Similarly, microbiological quality in fermented foods is of peculiar importance: all microorganisms with a positive effect, including probiotic bacteria, fermentative bacteria, Saccharomyces and non-Saccharomyces yeasts, can be relevant. The fitness of pro-technological microorganisms impacts nutritional quality, but also sensory properties and processing reliability. This book provides a broad view of factors which determine the safety and microbiological quality of fermented foods. A focus is made on the interconnection between starter properties and the expectations related to a probiotic effect. All chapters underline the involvement of fermented foods towards better resource management and increasing food and nutritional security, especially in developing countries.
Book Synopsis Probiotics, Prebiotics, and Synbiotics by : Ronald Ross Watson
Download or read book Probiotics, Prebiotics, and Synbiotics written by Ronald Ross Watson and published by Academic Press. This book was released on 2015-09-23 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt: Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the health of various populations. Experts define and support the actions of bacteria; bacteria modified bioflavonoids and prebiotic fibrous materials and vegetable compounds. A major emphasis is placed on the health-promoting activities and bioactive components of probiotic bacteria. - Offers a novel focus on synbiotics, carefully designed prebiotics probiotics combinations to help design functional food and nutraceutical products - Discusses how prebiotics and probiotics are complementary and can be incorporated into food products and used as alternative medicines - Defines the variety of applications of probiotics in health and disease resistance and provides key insights into how gut flora are modified by specific food materials - Includes valuable information on how prebiotics are important sources of micro-and macronutrients that modify body functions
Book Synopsis Probiotic Dairy Products by : Adnan Y. Tamime
Download or read book Probiotic Dairy Products written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2018-02-05 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques. This new edition includes information on the newest developments in the field. It offers information on the new ‘omic’ technologies that have been used to detect and analyse all the genes, proteins and metabolites of individuals’ gut microbiota. The text also includes a description of the history of probiotics and explores the origins of probiotic products and the early pioneers in this field. Other chapters in this resource provide valuable updates on genomic analysis of probiotic strains and aspects of probiotic products’ production and quality control. This important resource: Offers a completely revised and updated edition to the text that covers the topic of probiotic dairy products Contains 4 brand new chapters on the following topics: the history of probiotics, prebiotic components, probiotic research, and the production of vitamins, exopolysaccharides (EPS), and bacteriocins Features a new co-editor and a host of new contributors, that offer the latest research findings and expertise Is the latest title in Wiley's Society of Dairy Technology Technical Series Probiotic Dairy Products is an essential resource for dairy scientists, dairy technologists and nutritionists. The text includes the results of the most reliable research in field and offers informed views on the future of, and barriers to, the progress for probiotic dairy products.
