L. plantarum 299V as a starter probiotic in fermented egg white drink

Egg white (albumen) is the sticky, colorless part of the egg surrounded by the eggshell. It consists of many functional proteins, especially ovalbumin, ovotransferrin, ovomucoid, ovomucin, and lysozyme. Probiotics are living microorganisms that have a beneficial effect on the human intestine. Recently, supplementing food with probiotics has become an important approach to prevent the adhesion of some harmful bacteria to the intestinal mucosa and reduce the symptoms associated with lactose intolerance and milk protein allergy. Egg white drink is a functional drink that is cholesterol and fat-free, and rich source of protein. In this study egg white drink was fermented by L.plantarum 299v as a starter culture using two different carbohydrate sources (fructose and fructooligosaccharides) as samples, and without added sugar were serving as controls.The survivability and pH value of probiotic beverages was investigated during three weeks of cold storage. After 24 hours of fermentation, the pH decreased to a value of 6.15 and the cell count increased to 8.2 log10 CFU/ml in the control samples. During 3 weeks of storage, the cell count was higher than 108 CFU/ml in all samples with or without added sugar, which is the recommended daily dose of probiotic bacteria. Moreover, the pH decreased to 3.8 when fructose and fructooligosaccharides were added, while the control samples had the highest pH (6.1) during the storage period

A bifidobacterium fermented egg white drink with different carbohydrate sources

Probiotics have been shown to benefit human health, however, they are usually found in dairy products, which cannot be consumed by people with lactose intolerance or milk protein allergies. Egg white drink is a good alternative and might be a suitable carrier for probiotics. In this context, the usability of egg white drink for the fermentation by Bifidobacterium longum Bb46 and Bifidobacterium longum DSM 16603 and the effect of adding different carbohydrate sources (glucose, fructose and saccharose) was investigated. After 24 hours of fermentation, changes in pH, total cell count and protein profile were also examined. A reduction in pH was observed particularly when carbohydrate sources were added to egg white drink compared to control samples. Generally, the total cell count was greater than 8.3 log10CFU/mL, and the cell count of B. longum DSM 16603 was considerably higher than B. longum Bb46 in egg white drink supplemented with glucose and saccharose. Following SDS protein profile analysis of all studied samples, ovalbumin, ovoflavoprotein, and ovomucoid were detected, although their associated bands were weaker when carbohydrates were added. To sum up, B. longum DSM 16603 can be applied for the production of fermented probiotic egg white drink in the presence of fructose, which might make the drink suitable for diabetics

Effects of Medium Composition and Process Parameters on the Production of Extracellular Inulinase by Thermomyces lanuginosus

The production of extracellular inulinase by eighteen Thermomyces lanuginosus strains was screened, and strain IMI 140524 was selected for further studies. The effects of various carbon and nitrogen sources on inulinase activity were investigated, and the best ones were found to be Jerusalem artichoke extract and peptone at the optimum fraction of 1.8 and 0.6 %, respectively. Effects of medium composition and fermentation conditions were also determined for the production of extracellular inulinase. The addition of 1 % (by volume) Tween 80 into fermentation medium enhanced the secretion of extracellular inulinase. In bench-scale fermentor, the age and amount of inoculum were also optimized andthey were determined to be 40-hour-old culture and 5.0 % (by volume), respectively. The initial pH of the medium was adjusted to 6.5 and no further pH control was needed. Optimal aeration and agitation were 0.75 L/min and 150 rpm, respectivel

Electrosprayed mucoadhesive alginate-chitosan microcapsules for gastrointestinal delivery of probiotics

Besides viability protection, a sufficiently prolonged gastrointestinal retention of probiotics has emerged as critically important in improving the functional effectiveness of gastrointestinal delivery of these microorganisms. In this work, we formulated pure, resistant starch-reinforced and chitosan-coated alginate microparticles using an electrospray technique and evaluated their performance as mucoadhesive probiotic formulations for gastrointestinal delivery. In addition, we designed and successfully validated a novel experimental set-up of in vitro wash-off mucoadhesion test, using a portable and low-cost USB microscope for fluorescence imaging. In our test, pure chitosan microparticles (positive control) exhibited the greatest mucoadhesive property, whereas the alginate-resistant starch ones (negative control) were the least retentive on a gastric mucosa. These electrosprayed formulations were spherically shaped, with a size range of 30–600 µm (60–1300 µm with chitosan coating). Moreover, model probiotic Lactobacillus plantarum loaded in alginate-starch formulations was better protected against simulated gastric conditions than in alginate ones, but not better than in the chitosan-coated ones

Utjecaj sastava podloge i procesnih parametara na proizvodnju izvanstanične inulinaze pomoću soja Thermomyces lanuginosus

The production of extracellular inulinase by eighteen Thermomyces lanuginosus strains was screened, and strain IMI 140524 was selected for further studies. The effects of various carbon and nitrogen sources on inulinase activity were investigated, and the best ones were found to be Jerusalem artichoke extract and peptone at the optimum fraction of 1.8 and 0.6 %, respectively. Effects of medium composition and fermentation conditions were also determined for the production of extracellular inulinase. The addition of 1 % (by volume) Tween 80 into fermentation medium enhanced the secretion of extracellular inulinase. In bench-scale fermentor, the age and amount of inoculum were also optimized and they were determined to be 40-hour-old culture and 5.0 % (by volume), respectively. The initial pH of the medium was adjusted to 6.5 and no further pH control was needed. Optimal aeration and agitation were 0.75 L/min and 150 rpm, respectively.Soj IMI 140524 odabran je između 18 sojeva Thermomyces lanuginosus za ispitivanje proizvodnje izvanstanične inulinaze. Istražen je utjecaj različitih izvora ugljika i dušika na aktivnost inulinaze, te je utvrđeno da je najbolji izvor ugljika ekstrakt čičoke, optimalnog udjela od 1,8 %, a najbolji izvor dušika pepton, optimalnog udjela od 0,6 %. Ispitan je utjecaj sastava podloge i uvjeta fermentacije na proizvodnju izvanstanične inulinaze. Dodatkom 1 %-tnog Tween 80 u podlogu poboljšano je lučenje izvanstanične inulinaze. Optimiranjem starosti i količine inokuluma u reaktoru na postolju utvrđeno je da su najoptimalniji uvjeti bili: kultura stara 40 sati i volumen inokuluma od 5 %. Početna je pH-vrijednost bila podešena na 6,5, pa daljnja kontrola pH-vrijednosti nije bila potrebna, dok je optimalno prozračivanje reaktora bilo pri 0,75 L/min, a optimalna je brzina miješanja bila 150 rpm

Optimization of lipase production by Yarrowia divulgata

info:eu-repo/semantics/publishedVersio