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Food Production and Processing
Published in Shintaro Furusaki, John Garside, L.S. Fan, The Expanding World of Chemical Engineering, 2019
Bacteria, yeasts, and molds are included in Table 16.3. Yeasts are widely used in bread making and in the production of alcoholic beverages. They may also be used in cheese production and sausage fermentations. Molds are used in making soy sauce, miso, tempe, and certain cheeses such as roquefort (Penicillium roqueforti) and camembert (Penicillium camemberti) (Bailey and Ollis 1986). Bacteria are used widely in lactic acid fermentations. In yogurt production, mixed cultures of lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) are often employed with nearly equal numbers growing together.
Computerized Automation Controls in Dairy Processing
Published in Gauri S. Mittal, Computerized Control Systems in the Food Industry, 2018
Bacterial cultures of Lactobacillus bulgaricus and Streptococcus thermophilus are used as starters for yogurt manufacture. The ratio of bacilli to cocci in the culture and in the yogurt is about 1:1 or 1:2. This balance must be actively maintained to assure the desired qualities. Dairy plants manufacture bulk starter cultures from commercially available concentrated cultures. A block diagram of starter manufacture is shown in Fig. 18 and the equipment used for this process is shown in Fig. 19.
Encapsulation of Bioactive Compounds
Published in Munmaya K. Mishra, Applications of Encapsulation and Controlled Release, 2019
Francesco Donsì, Mariarenata Sessa, Giovanna Ferrari
The bacteria normally used in the production of yogurt, in particular Streptococcus thermophilus and Lactobacillus bulgaricus, are not expected to survive and overcome the intestinal tract and therefore, are not considered probiotics.103
Selenium uptake and immobilization using indigenous Bacillus strain isolated from seleniferous soils of Punjab
Published in Bioremediation Journal, 2022
Saurabh Gupta, Abhijit Kumar, Vijay Singh
Bioremediation of selenium contaminated sites through plants uptake and microbial transformations of toxic Se species into nontoxic forms is being considered as an effective remedial approach. Uptake of selenium by plants help to reduce excessive selenium present in the soil and water (Zhu et al. 2009). Selenium uptake by plants is largely affected by the oxidation state of selenium along with microflora present at a particular site (Yang et al. 2011; Kacymirow et al. 2014). Presence of sulfur and phosphorus in soil also affect positively towards uptake of selenium oxyanions by plants (Li, McGrath, and Zhao 2008). Various bacterial sp. like Bacillus cereus, Anaeromyxobacter dehalogenans, Lactic acid bacteria, Bifidobacteria, Lactobacillus bulgaricus, Stenotrophomonas maltophilia has been reported for conversion of toxic Se to less toxic form (Dhanjal and Cameotra 2010; He and Yao 2010; Pophaly et al. 2014; Siguero et al. 2016; Lampis et al. 2017). High concentration of selenium has been reported in villages of Hoshiarpur districts associated with flow of soluble minerals through rivulets emerging from the foothill region of Shivalik (Dhillon and Dhillon 2009: Tiwana et al. 2020). Although a number of microorganisms has been isolated from these sites, but limited data is available on the tolerance and uptake of selenium by indigenous bacteria (Gupta et al. 2010; Prakash et al. 2010; Singh, Dhillon, and Dhillon 2010). Keeping this in mind, present study was aimed toward exploring the inherited property of selenium uptake and immobilization by indigenous bacteria.
Microorganism preservation by convective air-drying—A review
Published in Drying Technology, 2018
D. T. Tan, P. E. Poh, S. K. Chin
In general, there are two ways by which microbial cells are inactivated in drying process, namely, thermal inactivation or dehydration inactivation.[28] Thermal inactivation is the dominant factor when drying is conducted at high temperatures whereby microbial cells are killed by heat stress.[25] The mechanism of thermal inactivation is understood to be the denaturation of key cellular components which disrupts cellular activity and reproduction.[58,59] Some of the heat-sensitive cellular components include DNA/RNA, ribosomes, protein/enzymes, and cell membrane which are interdependent for cell survival.[60] In spray drying of lactic acid bacteria (LAB), it was found that the most critical cellular component which could lead to irreversible cell damage is ribosome, thermally inactivated at temperature of 62–69°C based on study conducted on Lactobacillus bulgaricus and Thermophilic campylobacters.[25] The most critical cellular component, however, could differ at various drying temperatures for different species and strains as shown in Table 2.
Recent developments in purification techniques and industrial applications for whey valorization: A review
Published in Chemical Engineering Communications, 2020
Navpreet Kaur, Poorva Sharma, Seema Jaimni, Bababode Adesegun Kehinde, Shubhneet Kaur
Due to the high quantity of their net lipid content, whey proteins are efficient tools for the control of excess overrun in ice cream production and antifoaming agents in other confectionery products (Daw and Hartel, 2015). Furthermore, their water-holding capacity comparable to that of eggs qualify them as useful bakery ingredients (Ratnayake et al., 2012) and being a dairy product itself, whey is also an ingredient and/or raw material for other dairy products such as cheese, yoghurt, and infant foods. Levin et al. (2016) conducted an extensive study on the effects of delactosed permeate and whey protein phospholipid concentrate in the production of cake and ice cream. For the cake manufacture, a composite of the delactosed permeate and whey concentrate was used in place of egg as protein source. Their study showed that there was no difference in the texture, color, or yield. The whey concentrate was used as a natural substitute for the synthetic emulsifiers for ice cream production and was observed to improve the leak-through rate and reduced the quantity of incompletely coalesced fat. Their studies generally showed that whey was an equally functional and cheaper ingredient substitute for the manufacture of confectioneries. Camargo et al. (2018), in a research study, produced a banana cake supplemented with whey proteins and examined its sensory, technological, and nutritional characteristics. Their analysis showed an expected increase in amino acid content and post-baked volume and height which was responsible for most of its physicochemical properties. The volume and height increase were attributed to the incorporation of air to the whey protein network. Gyawali and Ibrahim (2018) revealed that the addition of a mixture of whey protein concentrate and pectin to the ingredient mix in the manufacturing of Greek yogurt increased by a considerable factor the water holding capacity and decreased the acid–whey production. Furthermore, the mixture showed no negative effects on the viability of the fermenting microbes Streptococcus thermophilus and Lactobacillus bulgaricus and decreased the chance on syneresis in comparison with the control preparation which lacked the mixture. Królczyk et al. (2016) reported that addition of 0.7–2.0% or 0.5–0.8% of WPC34 and WPC80, respectively in yoghurt improves gel strength, viscosity and reduces the risk of syneresis.