scholarly journals Agave juice improves survival and proteolytic activity of Lactobacillus rhamnosus GG during ripening of semi-ripened mexican cheese

2021 ◽  
Author(s):  
Juan RAMÍREZ-GODÍNEZ ◽  
Juan Francisco GUTIÉRREZ-RODRÍGUEZ ◽  
Elizabeth CONTRERAS-LÓPEZ ◽  
Gabriela Mariana RODRÍGUEZ-SERRANO ◽  
Araceli CASTAÑEDA-OVANDO ◽  
...  
Keyword(s):  
Proteolytic Activity ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Rhamnosus Gg ◽  
Agave Juice

scholarly journals Influence of Oat β-Glucan on the Survival and Proteolytic Activity of Lactobacillus rhamnosus GG in Milk Fermentation: Optimization by Response Surface

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 210
Author(s):  
María Isabel Chávez de la Vega ◽  
Sergio Alatorre-Santamaría ◽  
Lorena Gómez-Ruiz ◽  
Mariano García-Garibay ◽  
Francisco Guzmán-Rodríguez ◽  
...  
Keyword(s):  
Response Surface ◽  
Proteolytic Activity ◽  
Lactobacillus Rhamnosus ◽  
Extraction Yield ◽  
Lactobacillus Rhamnosus Gg ◽  
Control Factors ◽  
Functional Value ◽  
Milk Fermentation ◽  
Two Factors ◽  
Enzymatic Inactivation

β-glucans come from cereals that have been located within compounds with prebiotic activity. They have presented several bioactivities that have determined their high functional value. The aim of this study was to identify the influence of oat β-glucan on the survival and proteolytic activity of Lactobacillus rhamnosus GG in a milk fermentation through an experimental design to optimize the process. For β-glucan extraction after dry milling of oats, two methods were applied: with and without enzymatic inactivation of the semolina. The highest extraction yield (45.25 g/L) was obtained with enzymatic inactivation. For the optimization of survival and proteolytic activity, a central design composed of axial points with two factors on three levels was used. Control factors were β-glucan and inoculum concentrations. According to response surface, the best survival growth rate of probiotic was observed with 4.38% of inoculum and 22.46 g/L of β-glucan, and the highest production of free amino groups was observed with 4.18% of inoculum and 22.71 g/L of β-glucan. Thus, β-glucan promotes the proteolytic activity of Lb. rhamnosus GG in milk fermentation.

scholarly journals Lactobacillus rhamnosus GG orchestrates an anti-tumor immune response

2021 ◽  
Author(s):  
Joshua A. Owens ◽  
Bejan J. Saeedi ◽  
Crystal R. Naudin ◽  
Sarah Hunter-Chang ◽  
Maria E. Barbian ◽  
...  
Keyword(s):  
Immune Response ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Rhamnosus Gg
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