scholarly journals Accelerated storage testing of freeze-dried and controlled low-temperature vacuum dehydrated Lactobacillus acidophilus.

1998 ◽  
Vol 44 (2) ◽  
pp. 161-165 ◽  
Author(s):  
V. An-Erl King ◽  
Haur-Jie Lin ◽  
Chia-Fung Liu
Keyword(s):  
Low Temperature ◽  
Lactobacillus Acidophilus ◽  
Accelerated Storage ◽  
Freeze Dried

Storage stability of freeze–dried Lactobacillus acidophilus (La-5) in relation to water activity and presence of oxygen and ascorbate

Cryobiology ◽  
2009 ◽  
Vol 58 (2) ◽  
pp. 175-180 ◽  
Author(s):  
Lone Kurtmann ◽  
Charlotte U. Carlsen ◽  
Jens Risbo ◽  
Leif H. Skibsted
Keyword(s):  
Water Activity ◽  
Lactobacillus Acidophilus ◽  
Storage Stability ◽  
Freeze Dried

scholarly journals Accelerated storage testing of freeze-dried Pseudomonas fluorescens BTP1, BB2 and PI9 strains

2012 ◽  
Vol 11 (95) ◽  
pp. 16187-16191 ◽  
Author(s):  
Kanyinda Jean Noeuml l Mputu ◽  
Jacqueline Destain ◽  
Philippe Noki ◽  
Philippe Thonart
Keyword(s):  
Pseudomonas Fluorescens ◽  
Accelerated Storage ◽  
Freeze Dried

scholarly journals Citrus limon Extract Loaded in Vesicular Systems for the Protection of Oral Cavity

Medicines ◽  
2018 ◽  
Vol 5 (4) ◽  
pp. 108 ◽  
Author(s):  
Maria Manconi ◽  
Maria Manca ◽  
Carla Caddeo ◽  
Giorgia Sarais ◽  
Alessandra Palmieri ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Lactobacillus Acidophilus ◽  
Freeze Drying ◽  
Citrus Limon ◽  
Antibacterial Effects ◽  
Bacterial Proliferation ◽  
Freeze Dried ◽  
Ethanol Evaporation ◽  
Dried Extract

Background: The nanoincorporation of the extract of Citrus limon (L.) Osbeck var. pompia into liposomes was aimed at improving its antioxidant and antibacterial effects. Methods: The extract of the rind of Citrus limon (L.) Osbeck var. pompia was obtained by maceration in ethanol, evaporation, and freeze-drying. The extract phytochemical fingerprint was obtained by HPLC and mass spectrometry, and it was determined that gallic acid, neohesperidin, eriocitrin, and neoeriocitrin were the most abundant components. The freeze-dried extract was loaded in liposomes, glycerosomes, and penetration-enhancer-containing vesicles prepared with propylene glycol (PG-PEVs). Results: Capability of the vesicles of improving efficacy of the extract in counteracting oxidative stress was studied in vitro in keratinocytes, along with antimicrobial activity against planktonic cultures of Streptococcus mutans, Lactobacillus acidophilus, and Streptococcus sanguinis. Conclusion: Results showed that the vesicles, especially glycerosomes and PG-PEVs, prevented oxidative damage and cell death, and inhibited bacterial proliferation.

Low-Temperature Brewing by Freeze-Dried Immobilized Cells on Gluten Pellets

2001 ◽  
Vol 49 (1) ◽  
pp. 373-377 ◽  
Author(s):  
A. Bekatorou ◽  
A. A. Koutinas ◽  
K. Psarianos ◽  
M. Kanellaki
Keyword(s):  
Low Temperature ◽  
Immobilized Cells ◽  
Freeze Dried

Freeze-dried wheat supported biocatalyst for low temperature wine making

LWT ◽  
2010 ◽  
Vol 43 (10) ◽  
pp. 1485-1493 ◽  
Author(s):  
P. Kandylis ◽  
M.-E. Manousi ◽  
A. Bekatorou ◽  
A.A. Koutinas
Keyword(s):  
Low Temperature ◽  
Wine Making ◽  
Freeze Dried

scholarly journals The Effect of Freeze Dried Lactobacillus acidophilus Culture Concentration an Microbiological and Organoleptic Characteristics of Synbiotic Biscuits Made From Sorghum Flour and Soybean Flour

2017 ◽  
Vol 1 (2) ◽  
pp. 36 ◽  
Author(s):  
Een Sukarminah ◽  
Endah Wulandari ◽  
Debby Moody Sumanti ◽  
Efri Mardawati ◽  
Elazmanawati Lembong ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Block Design ◽  
Food Product ◽  
Raw Material ◽  
Soybean Flour ◽  
Sorghum Flour ◽  
Organoleptic Characteristics ◽  
Randomized Block Design ◽  
Freeze Dried ◽  
Bacterial Content

Sorghum flour and soybean flour can be processed as the main raw material in the manufacture of functional food product, namely synbiotic biscuits with addition of freeze dried Lactobacillus acidophilus culture. The purpose of study was to determine the concentration of freeze dried L. acidophilus culture on synbiotic biscuits made from sorghum flour and soybean flour with the best microbiological and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. The treatments were the freeze dried L. acidophilus concentration 8%, 10%, 12%, and 14%. The results of study showed that the addition of freeze dried culture of L. acidophilus to the synbiotic biscuits made from sorghum flour and soybean flour gave a significant different effect on total L. acidophilus probiotic bacteria, aroma and yield, but did not give a significant effect on the color, taste and texture preferences. Synbiotic biscuits made from sorghum flour and soybean flour with the addition of freeze dried L. acidophilus concentration of 14% (w/w) were selected as the synbiotic biscuit with the best characteristic with total bacterial content of probiotics 10,67 Log CFU g-1, were perceived a bit like to like by the panelist and the obtained yield was 92,14%.

scholarly journals VIABILITY OF LACTOBACILLUS acidophilus AND SYNERESIS OF PROBIOTIC YOGHURT PRODUCED FROM RECONSTITUTED SKIM AND WHOLE MILK POWDER DURING 35 DAYS REFRIGERATED STORAGE AT 4±2 oC

2019 ◽  
Vol 2 (2) ◽  
pp. 54
Author(s):  
Obhioze Augustine Akpoka ◽  
T. E Obi
Keyword(s):  
Lactobacillus Acidophilus ◽  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Probiotic Bacteria ◽  
Whole Milk ◽  
Freeze Dried ◽  
Whole Milk Powder

Currently, the food industry wants to expand the range of probiotic yogurts but each probiotic bacteria offers different and specific health benefits. This study examined the viable counts of Lactobacillus acidophilus and percentage syneresis of probiotic yoghurt produced from reconstituted skim and whole milk powder stored for 35 days at 4±2 oC. Skim milk probiotic yoghurt (SMPY) and Whole milk probiotic yoghurt (WMPY) were produced by reconstituting dry milk powder (130 g/900 ml w/v), which was pasteurized at 85 oC for 15 mins, cooled to 43 oC and inoculated with freeze dried probiotic yoghurt mixed starter culture containing Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB) and Lactobacillus acidophilus (LA). The yoghurt samples were analyzed for viability of ST, LB, LA and also syneresis. During storage, the viable counts of ST in SMPY decreased from 5.43x108 to 5.18x106 cfu/ml, LB (2.47x108 to 8.10x105 cfu/ml) and LA (1.83x108 to 5.78x105 cfu/ml). Similarly, the viable counts of ST in WMPY decreased significantly from 5.40x108 to 5.15x106 cfu/ml, LB (2.43x108 to 7.82x105 cfu/ml) and LA (1.80x108 to 5.84x105 cfu/ml). Although the mean viable counts of the LA decreased during storage, both SMPY and WMPY still contained an average of 1.48x106 cfu/ml of probiotic cells up to 28 days of storage, which is above the “therapeutic minimum” of 106 cfu/ml. The percentage syneresis of SMPY and WMPY increased significantly during the 35 days of storage, from 24.4-32.0 % and 24.8-32.7 % respectively. There was a positive correlation between storage time and syneresis thus affecting the texture. In conclusion, yoghurt made from either skim or whole milk powder can be used as an adequate carrier of LA (probiotic bacteria) up to a period of 28 days at 4±2 oC and a stabilizer should be used to reduce the separation of whey and thus maintain the texture.

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