Pilot-scale Production and Viability Analysis of Freeze-Dried Probiotic Bacteria Using Different Protective Agents

The functional food industry requires an improvement of probiotic strain stability during storage, especially when they are stored at room temperature. In this study, the viability of freeze-dried Lactobacillus rhamnosus IMC 501® and Lactobacillus paracasei IMC 502® using different protective agents (i.e., glycerine, mannitol, sorbitol, inulin, dextrin, Crystalean®) was determined and compared with semi skimmed milk (SSM) control. No significant differences were observed between the tested protectants and the control (SSM) during storage at refrigerated conditions. During storage at room temperature, only glycerine was found to stabilize viability better than other tested substances

La reificación del territorio barrial: un acercamiento empírico a <i>"La Calera"</i>

El siguiente trabajo forma parte de un proyecto de investigación más amplio, denominado “Prácticas de clases populares en contextos de pobreza”, y tiene lugar en un barrio popular de la ciudad de Villa María, de la provincia de Córdoba. En esta presentación nos proponemos como objetivo analizar el espacio físico de dicho territorio en función de elaborar algunas hipótesis de trabajo sobre la estructuración y dinámica del espacio social que configura el barrio.Facultad de Humanidades y Ciencias de la Educació

Lactic acid bacteria strains exhibiting probiotic properties and compositions comprising the same

The present invention relates to a new selection method of bacterial strains LAB, suitable for the preparation of foods and food supplements for the improvement or restoration of the intestinal microflora (gut microflora), the use thereof, pharmaceutical compositions and probiotic foods or probiotic food supplement comprising the sam

Inhibition of microbiological activity during sole (Solea solea L.) chilled storage by applying ellagic and ascorbic acids

Fresh fish products are commonly sold at storage temperature. However, many undesirable changes can occur in the products during storage, due to microbial growth and fish spoilage, affording evident economic loss. The effects of ellagic acid (EA) and L-ascorbic acid (L-AA)/sodium ascorbate (SA), either alone or in combination, on the microbiological quality of fresh finfish Solea solea during storage at 0°C, were investigated. The results showed that addition of EA (0.03%) alone or in combination with L-AA (1.71%)/SA (1.98%) significantly delayed the proliferation of aerobic plate counts, psychrotrophic counts and Pseudomonas bacteria extending the product shelf life up to 10 days, versus 8 days for control. During the storage, the pH increase is slowed down when the fish samples are subjected to the treatment with preservative agents. The effect of lowering the pH increase is particularly pronounced when a combination of EA and L-AA/SA is used. Therefore, EA alone or in combination with L-AA and SA can be successfully utilized to reduce the microbial growth, extending the shelf life of fish during storage at 0°C