Efficacy of Sakacin on Selected Food Pathogenic Microorganisms Isolated from Fermented Milk Products

The efficacy of sakacin on selected food pathogenic microorganisms isolated from fermented milk products  was investigated. The L .sake was isolated using the pour plate technique and was characterized based on it colony, cell morphology and some biochemical tests. This isolate was identified using standard scheme. The L .sake FCF 33 was propagated in De Man Rogosa Sharpe (MRS) broth for bacteriocin (sakacin) production. The sakacin had inhibitory effects on all test microorganisms (ranging from +5mm to +6mm) except Shigella dysenteriae N11, Salmonella typhimurium N8, Klebsiella ozaenae W24 and Proteus mirabilisN16a). Bacteriocins are antimicrobial substances of lactic acid bacteria (LAB) have gained tremendous attention as potential bio preservatives in the food and dairy industries. The LAB can serve as probiotics, which are products aimed at delivering living, potentially beneficial bacterial cells to the gut ecosystem of humans and other animals. © JASEMKeywords: Inhibition, sakacin, De Man Rogosa Sharpe, broth, morpholog

Studies on the Whipping Characteristics and Yield of Dehydrated Hen’s Egg

The objective of this research was to evaluate the yield and whipping characteristics of dehydrated egg so as to establish the optimum conditions for commercial applications of powdered egg. Eggs were cracked, separated into their components by gravity. Each of the egg components (egg yolk, albumin, whole liquid egg) were subjected to agitation in a master chef blender using 2.5 min. interval at 1000 rev/min. for 10 min. The volume formed by the whole liquid egg, egg yolk, and albumins were recorded and three consecutive readings were taken. Results showed that whole liquid eggs attained optimal foam formation after 5 min. whipping while the albumin had optimal whipping duration at 2.5 min. However, albumin produced the highest foam at 2.5 min. whipping duration. At higher agitation beyond 2.5 min., the density was reduced. The yolk on the other hand was found to possess no foam since the observed increase in volume may have been contributed by the albumin during gravitational separation. It was also found that whole liquid eggs could be dried at 50oC for 3h with about 20% the solid recovered after drying. Therefore, the reconstitution ratio of the dried egg powder to water was estimated to be approximately 1:5.Keywords: Whipping duration, albumin, protein, density, dehydratio