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Microalgae as a Source of Sustainability
Published in Pau Loke Show, Wai Siong Chai, Tau Chuan Ling, Microalgae for Environmental Biotechnology, 2023
Pik Han Chong, Jian Hong Tan, Joshua Troop
Another early bio-technology tool was the use of microorganisms to make new food or preserve them. Through different combinations of sugar sources and yeast types, different products of fermentation can be produced. Brewing and fermentation were practiced mainly, leading to the production of bread and alcohol (Meussdoerffer 2009). Dairy products and cheese which constitute a typical European diet and culture use lactic acid bacteria such as Lactobacillus delbrueckii (Benninga 1990). The extensive use of microorganisms led to the development of vaccines (Plotkin 2011; Lloyd and Cheyne 2017). The first few antibiotic was also discovered in the early 20th century treating infections and diseases (Walsh 2003). Biotechnology was therefore defined as: “The purposeful use of biological systems or the altering of living systems, organisms, or parts of organisms to develop products or systems that benefit humankind” (Bud 1994).
Immobilization of Biomolecules
Published in Anil Kumar Anal, Bionanotechnology, 2018
Yogurt is produced from milk by the action of LAB such as Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. Fortification of yogurt with combination of prebiotic and probiotic bacteria such as Bifidobacteria and Lactobacilli will improve the nutritional value. However, incorporation of probiotic in yogurt is a challenge due to their interaction with natural yogurt microflora and yogurt compositions, processing, and storage conditions (pH, temperature, lactic acid concentration, oxygen, micronutrients, etc.), which may lead to loss in cell viability. To obtain the benefit from consumption of probiotic yogurt, it is important to maintain the minimum level of viable probiotic cells in the range of 106–109 cfu/ml to survive the extreme acidic condition under the GI tract. In such cases, immobilization of cell is a new method that has potential to maintain probiotic cell viability during storage period and delivery through the GI tract. Probiotics (Lactobacillus casei ATCC393 and Lactobacillus bulgaricus DSM20081) were immobilized by wheat bran (Triticum aestivum) as a cell immobilization carrier, and novel yogurt was produced that showed significantly higher viable cell compared to traditional product with free cell under storage at 4°C (Terpou et al. 2017).
Probiotics for humans: hoax, hype, hope, or help
Published in Journal of the Royal Society of New Zealand, 2020
Julian Crane, Christine Barthow, Janice Kang, Fiona Hood, Thorsten Stanley, Kristin Wickens
It is worth considering yoghurt at this point given that it was the interest in yoghurt that spawned interest in probiotics. Commercial yoghurt is made from milk fermentation by only two species of bacteria, Lactobacillus delbrueckii subspecies bulgaricus (the organism originally described by Grigorov (see below) and popularised by Mechnikov) and Streptococcus thermophilus, these two organisms being capable of producing the appropriate firm consistency and the required acidity for both preservation and gel formation (Panagiotis and Constatnina 2014). It is largely the partially denatured milk proteins (denatured by both heating during preparation and by acidification from the lactic acid fermentation) that gives yoghurt its gel structure. Other organisms deemed probiotics are often added to yoghurt following the fermentation but play no part in the actual yoghurt fermentation itself (Panagiotis and Constatnina 2014). Many other fermented milk products are used in various communities such as Kefir and Filmjolk and there are many fermented foods such as sauerkraut, miso and fermented fish. Some of these would be considered as foods with probiotic properties for which some health benefit might be obtained.