Modelling of Growth Profile of Three Probiotic Single Strain Starter Cultures (L.acidophilus (La-5), Bifidobacterium (BB-12), S.thermophilus (STB-01)) through Turbidity Measurement Technique

Probiotics are one or more mixture of viable microorganisms which have beneficial effects on animals and human beings through propagation gastrointestinal microflora. Some instances for health benefits of these products are: alleviating gastrointestinal disorders, diarrehea, food allergies, infection of Helicobacter pylori, lactose intolerance, candidiasis, serum cholesterol, and improving immune system balance, mineral uptake and protecting the consumer from different cancers such as colon, bladder and gastrointestinal cancers.To achieve these neutraceutical purposes, a large population of probiotics( 107- 108 cfu/g) should remain alive during storage of these products up to expiring date.In this research production of probiotic ABT yogurt is taken into consideration. Single strains of two probiotic starter cultures, Bifidobacterium( BB-12) and L. acidophilus(La-5), and one single strain of S. thermophilus (STB-01) for reducing the fermentation time are used. In probiotic products the method of counting probiotic bacteria have a significant effect. Traditional microbiological methods require wide range of time and a lots of facilities. Modelling of growth profile of bacteria with the data obtained from turbidity measurement would be a helpful method for fast counting of microbial communities. Keywords: analyze ; Broth media ; Colony Count Unit; Direct-Vat-Set(DVS); Durbin-Watson statistic

Integrated geometric and mechanical analysis of an image-based lymphatic valve

Lymphatic valves facilitate the lymphatic system’s role in maintaining fluid homeostasis. Malformed valves are found in several forms of primary lymphœdema, resulting in incurable swelling of the tissues and immune dysfunction. Their experimental study is complicated by their small size and operation in low pressure and low Reynolds number environments. Mathematical models of these structures can give insight and complement experimentation. In this work, we present the first valve geometry reconstructed from confocal imagery and used in the construction of a subject-specific model in a closing mode. A framework is proposed whereby an image is converted into a valve model. An FEA study was performed to identify the significance of the shear modulus, the consequences of smoothing the leaflet surface and the effect of wall motion on valve behaviour. Smoothing is inherent to any analysis from imagery. The nature of the image, segmentation and meshing all cause attenuation of high-frequency features. Smoothing not only causes loss of surface area but also the loss of high-frequency geometric features which may reduce stiffness. This work aimed to consider these effects and inform studies by taking a manual reconstruction and through manifold harmonic analysis, attenuating higher frequency features to replicate lower resolution images or lower degree-of-freedom reconstructions. In conclusion, two metrics were considered: trans-valvular pressure required to close the valve, ΔPc, and the retrograde volume displacement after closure. The higher ΔPc, the greater the volume of lymph that will pass through the valve during closure. Retrograde volume displacement after closure gives a metric of compliance of the valve and for the quality of the valve seal. In the case of the image-specific reconstructed valve, removing features with a wavelength longer than four μm caused changes in ΔPc. Varying the shear modulus from 10kPa to 60kPa caused a 3.85 fold increase in the retrograde volume displaced. The inclusion of a non-rigid wall caused ΔPc to increase from 1.56 to 2.52 cmH2O

Adaptive mechanisms of plants against salt stress and salt shock

Salinization process occurs when soil is contaminated with salt, which consequently influences plant growth and development leading to reduction in yield of many food crops. Responding to a higher salt concentration than the normal range can result in plant developing complex physiological traits and activation of stress-related genes and metabolic pathways. Many studies have been carried out by different research groups to understand adaptive mechanism in many plant species towards salinity stress. However, different methods of sodium chloride (NaCl) applications definitely give different responses and adaptive mechanisms towards the increase in salinity. Gradual increase in NaCl application causes the plant to have salt stress or osmotic stress, while single step and high concentration of NaCl may result in salt shock or osmotic shock. Osmotic shock can cause cell plasmolysis and leakage of osmolytes in plant. Also, the gene expression pattern is influenced by the type of methods used in increasing the salinity. Therefore, this chapter discusses the adaptive mechanism in plant responding to both types of salinity increment, which include the morphological changes of plant roots and aerial parts, involvement of signalling molecules in stress perception and regulatory networks and production of osmolyte and osmoprotective proteins

Effect of White Wheat Flour Substitution with Whole Oat Flour on Physical Properties of Part-Baked Frozen Bread

The objective of this study was to improve the shelf life and nutrition quality of bread by combination of part-baked frozen technology and white wheat flour replacement with 0, 10, 20 and 30% (w/w) of whole oat flour (WOF). Part-baked breads were produced at 200C for 7 min followed by freezing at -18C for 1, 7, 14, 21 and 28 days and re-baking at 230C for 8.5 min. Increasing the level of WOF enhanced water absorption, dough development time and dough softening while reduced dough stability time. Peak viscosity, trough and final viscosities reduced while pasting temperature increased. Baking weight loss increased with frozen storage time but reduced with addition of WOF. Frozen storage time and flour replacement enhanced bread density and firmness. Inclusion of maximum 10% WOF resulted in bread with similar sensory properties to those of control with a minimum shelf life of 28 days at -18C

Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes

Carrot pomace powder (CPP) is a valuable by-product of carrot processing containing nutrients and fiber and can be utilized for enrichment of gluten-free products. The main purpose of this study was to determine the effects of various levels of CPP (0, 10, 20, and 30%) and a mixture of hydrocolloids (HC) including pectin and xanthan (1.5% of each) on the quality of batter and gluten-free cakes. With increasing the level of CPP and inclusion of HC the viscosity of the batter increased significantly from 87 mPa s for the control to >7000 mPa s for 30%CCP+HC sample. The density of the control batter was 1.2 g/cm(3) which reduced significantly to 0.899 g/cm(3) for HC sample. The pH of the cake reduced from 7.23 to 6.78 with addition of CPP but increased slightly with inclusion of HC. The density of the cake reduced from 0.510 g/cm(3) for the control to 0.395 g/cm(3) for 20%CCP+C sample. The texture of the cakes became softer, more springy and chewable with addition of CPP, CPP+HC, and HC. The control sample had the lowest uniformity index (0.178) which improved with addition of CPP and CPP+HC and a highly uniform cake with a uniformity index of 0.045 was obtained for the 30%CCP+HC cake. Addition of CPP increased the dark color of the cakes while inclusion of HC had no effect on the appearance of the cake and color. It was concluded that inclusion of maximum 30%CCP and 20%CPP+HC promoted the quality and sensory attributes of gluten-free cakes. Practical applicationsAlthough different types of gluten-free products are available in the market, most of them contain insufficient amount of fiber and nutrients. Despite popularity, gluten-free cakes are poor in fiber and nutrient contents. Therefore, improving the nutritional value of these products has received an increasing attention by the food industry. Carrot pomace powder (CPP) is an available source of fiber and nutrients and hence can be utilized for enrichment of gluten-free products. This study showed that the inclus

Effect of particle size reduction, hydrothermal and fermentation treatments on phytic acid content and some physicochemical properties of wheat bran

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Effect of tomato pomace powder on the physicochemical properties of flat bread (barbari bread)

Some hydrocolloids have been used to improve the quality of dough and bread. Tomato pomace is a good and cheap source of hydrocolloids and lysine (the limiting amino acid in cereals); hence, it has the potential to be used in bread making. In this study, tomato pomace powder was added to flat bread (Barbari bread) recipe at five levels of 0, 1, 3, 5 and 7% (w/w flour basis). Consequently, the following changes were observed: increase in dough water absorption, reduction in dough arrival, development and stability times and increase in dough softening after 5 and 12min. The breads had higher moisture content, softer texture and delayed staling when stored for 24-96h at 25C. However, when tomato pomace powder was used >5%, the color and taste of bread were affected adversely. Such effects were improved when tomato pomace powder was bleached with H2O2. PRACTICAL APPLICATIONS: This research would have potential applications to the bakery industry in order to improve the quality of bread and to delay staling. It also introduces new application for tomato pomace, as a by-product of tomato paste and juice factories to be used as a bread improver and an anti-staling agent. © 2010 Wiley Periodicals, Inc