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Nanofiltration in Dairy Processing
Published in Lohith Kumar Dasarahally-Huligowda, Megh R. Goyal, Hafiz Ansar Rasul Suleria, Nanotechnology Applications in Dairy Science, 2019
Rahul Saini, Ajay Kumar Chauhan, Pawan Kumar
Dey et al. used the Nernst-Plank method to develop the transport model. Salient characteristics such as porosity-to-thickness ratio, charge density, and pore radius of the membranes were decisively determined by comparing and converging the experimental and model-predicted data on rejection and flux using simulated as well as actual fermentation broth studied cross-flow NF pattern of microfiltrate fermentation broth of lactic acid in membraneassisted production of lactic acid monomer using fermentation line. Lactic acid was produced via fermenting sugarcane juice with the assistance of Lactobacillus plantarum in a hybrid reactor consisting of membranes. After production of lactic acid from the strain, broth was preliminarily filtered through microfiltration membrane, followed by NF. The study demonstrated that L(+) lactic acid (purity of 85.6%) can be produced economically through recycling unconverted and recovering sugar.
Extraction, Isolation and Utilisation of Bioactive Compounds from Waste Generated by the Olive Oil Industry
Published in Quan V. Vuong, Utilisation of Bioactive Compounds from Agricultural and Food Waste, 2017
J. Lozano-Sánchez, I. Cea Pavez, E. González-Cáceres, H. Núñez Kalasic, P. Robert Canales, A. Segura Carretero
Functional milk beverages (FMB) have been formulated using phenolic compounds from OMWW (100 and 200 mg/liter, being FMB 100 and FMB 200, respectively) (Servili et al. 2011). After addition of phenolic extracts, milk beverages were fermented with γ-amino butyric acid (GABA)-producing microorganism (Lactobacillus plantarum C48) as well as autochthonous human gastro-intestinal lactic acid bacteria (Lactobacillus paracasei 15N). Concerning the viability of microorganims, Lb. plantarum showed a decrease of Log 2.52–2.24 cfu/ml during storage. The cell density of functional Lb. paracasei remained above the value of Log 8.0 cfu/ml. All samples showed the same trends in the acidification kinetic, except for a longer latency phase of FMB 200. During fermentation, the total concentration of free amino acids markedly increased. The concentration of GABA also increased during storage. For both parameters, there was no significant difference between the beverages. After fermentation, FMB 100 and FMB 200 showed the same phenolic composition of the phenol extract from olive vegetable water but a different ratio between hydroxytyrosol and decarboxymethyl oleuropein aglycone. During storage, the concentrations of decarboxymethyl oleuropein aglycone, tyrosol and verbascoside decreased in both FMB 100 and FMB 200. However, the concentration of hydroxytyrosol was increased. In addition, sensory analyses based on triangle and paired comparison tests showed that phenolic compounds at concentrations of 100 or 200 mg/l were suitable for addition to functional milk beverages.
Bacterial Biodeterioration
Published in Thomas Dyer, Biodeterioration of Concrete, 2017
The production of silage—the anaerobic fermentation of grass and other plants for the provision of winter feed for livestock—leads to the formation of organic acids. Traditionally, silage production relied on bacteria already present in the plant matter. Today, however, it is usual for inoculant bacteria to be added to silage to ensure rapid fermentation. The bacteria used fall into two categories: homo- and heterofermentative. Homofermentative bacteria include species such as Lactobacillus plantarum, Enterococcus faecium and the Pediococcus species, and convert the plant sugars exclusively into lactic acid [112]. Heterofermentative bacteria produce a range of metabolites including lactic acid, acetic acid and ethanol. The main heterofermentative species is Lactobacillus buchneri.
Optimization of medium composition of Lactobacillus plantarum Y44 using Plackett–Burman and Box–Behnken designs
Published in Preparative Biochemistry & Biotechnology, 2023
Xiang Ding, Fang Qian, Guangqing Mu, Yanfeng Tuo
The demand for probiotic stains and probiotic production has been increasing due to their health beneficial functions. Lactobacilli are used in many fields, such as fermented foods, medicine and animal husbandry, and some lactobacilli strains are also consumed as probiotics.[1–5] Different Lactobacillus plantarum strains are widely used in the fermentation of vegetables, meat, and dairy products, and show some probiotic functions.[6] It is reported that administration of L. plantarum KLDS1.0386 and L. helveticus fermented milk could effectively reduce the sensitization of milk protein and immune rejection in mice allergic to milk protein.[7] Some L. plantarum strains were reported to lower serum cholesterol and prevent cardiovascular diseases.[8–12] In our previous studies, L. plantarum Y44 exhibited health-promoting abilities, and has the potential to be as probiotic strain.[13,14]
Preparation and characterization of cocoa butter and whey protein isolate based emulgels for pharmaceutical and probiotics delivery applications
Published in Journal of Dispersion Science and Technology, 2020
Monalisha Satapathy, Dilshad Quereshi, Thi Thanh Hanh Nguyen, Debiprasad Pani, Biswaranjan Mohanty, Arfat Anis, Samarendra Maji, Doman Kim, Preetam Sarkar, Kunal Pal
Commercially available probiotics strain, Lactobacillus plantarum MCC2974 was used as the model probiotics in our study. According to the producer, the concentration of bacteria was 8.3 × 1010 CFU/g of powder. The freeze-dried culture was revived in the MRS broth medium and enumerated on MRS agar plate as per the method reported elsewhere.[34] The enumerated bacteria was suspended in an appropriate volume of PBS solution to obtain a concentration of 8.1 × 107 CFU/ml. 50 µl of the stock suspension was incorporated into 10 g of the emulgels so as to have a bacterial concentration of ∼2.0 × 107 CFU/ml.[35] Thereafter, the viability of the probiotics was checked on a day-to-day basis till day 7 by enumerating the probiotics by the plate-count method. The day when the formulation was developed was regarded as day 0.
Conductive hydro drying through refractance window drying – An alternative technique for drying of Lactobacillus plantarum (NCIM 2083)
Published in Drying Technology, 2020
K. S. Yoha, J. A. Moses, C. Anandharamakrishnan
Probiotics are beneficial microorganisms which impart various health welfare to humans when consumed in sufficient amounts.[1] Global probiotics market reported the approximate compound annual growth rate of probiotics at 7.35% between 2018 and 2024 and it was expected to increase nearly USD 65.87 billion in 2024.[2] Probiotics help in controlling bacterial growth in the digestive system; facilitating improved bowel movement and better absorption of nutrients, thus balancing gut microbiota by controlling pH levels.[3] Moreover, probiotic supplements can also enhance Lactobacilli count which helps to prevent yeast infection, urinary tract infection, and bacterial vaginosis in women.[4] Moreover, probiotic yogurt consumption reduces the colon cancer risks[5] and also prevents oral Candida infections, inflammations, and periodontitis.[6] The growth of functional food and probiotics market reflects concerns and awareness about healthier foods among consumers. Lactobacillus plantarum has been identified in various fermented foods and its potential probiotic applications were reported.[7] Probiotics as supplements should be metabolically stable, put into suitable matrices, survive under low pH environment as they pass through the stomach and remain resistant to bile salts in the intestine.[8] In recent years, emphasis has been given for matrix formulation and process engineering aspects of food probiotics production.[9]