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1.
Encapsulation of probiotic Lactobacillus acidophilus by ionic gelation with electrostatic extrusion for enhancement of survival under simulated gastric conditions and during refrigerated storage
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Jeong Un Kim Bomi Kim Hafiz Muhammad Shahbaz Sung Hyun Lee Daseul Park Jiyong Park 《International Journal of Food Science & Technology》2017,52(2):519-530
The probiotic Lactobacillus acidophilus was encapsulated in biodegradable and biocompatible capsules prepared by ionic gelation between phytic acid (PA) and chitosan (CS) with an electrostatic extrusion method. Calcium carbonate (CaCO3) and starch were used as co‐encapsulants for improvement of capsule stability. Capsules were characterised and evaluated for survival of encapsulated L. acidophilus cells in simulated gastric fluid (SGF) and during refrigerated storage. Loading capacity values of PA‐CS capsules, PA‐CS‐starch capsules and PA‐CS‐CaCO3 capsules were 8.20, 8.12 and 7.81 log CFU g?1 of wet capsule, respectively. Capsules showed particle sizes of 1.3–1.5 mm and a uniform spherical shape. PA‐CS‐CaCO3 capsules were the most stable vehicles for the protection of probiotic cells against acidic damage, particularly at pH 1.5 and pH 2. L. acidophilus cells from PA‐CS‐CaCO3 capsules showed only a 0.64 log CFU reduction in numbers after 2 h in pH 1.5 SGF conditions. The numbers of L. acidophilus encapsulated in PA‐CS‐CaCO3 capsules were decreased by only 0.69 log CFU g?1, while PA‐CS capsules and PA‐CS‐starch capsule numbers were reduced by more than 1.45 log CFU g?1 after 4 weeks at 4 °C. Addition of calcium carbonate to PA‐CS capsules provided protection against acid injury via antacid and buffering effects for encapsulation of L. acidophilus. 相似文献
2.
The formation and dispersion of biofilms in the dairy industry is a problem because it increases cross‐contamination, affecting the shelf life of the products and their safety. The objective of this study was to evaluate the influence of different dairy substrates (cows’ milk and whey protein) on the formation and dispersion of Enterococcus faecalis, Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus in two biofilm systems (mono‐species and multi‐species) on stainless steel at 25 °C. The dominant behaviour of E. faecalis occurred in most of the tests on mono‐species and multi‐species biofilms. A greater dispersion of biofilm cells was observed in skimmed milk. 相似文献
3.
The influence of high intensity ultrasound coupled with thermoprocessing on the inactivation of Geobacillus stearothermophilus vegetative cells and spores in skim milk powder was explored using response surface methodology and two polynomial models were developed. Optimization of cell reduction (4.8 log) was found to be at 19.75% total solids (TS), 45 °C, and 30 s, while optimization of spore reduction (0.45 log) was found to be at 31.5% TS, 67.5 °C, and 17.5 s. Model verification experiments were performed using common milk powder processing conditions. Results showed the inactivation of cells and spores to be most effective before (9.2% TS, 75 °C, and 10 s) and after (50% TS, 60 °C, and 10 s) the evaporator during milk powder processing and may produce an additive effect in microbial reduction when the two locations are combined, resulting in a 5.8 log reduction for vegetative cells and 0.51 log reduction for spores. 相似文献
4.
Barbara Dal Bello Giuseppe Zeppa Daniela M Bianchi Lucia Decastelli Amaranta Traversa Silvia Gallina Jean Daniel Coisson Monica Locatelli Fabiano Travaglia luca Cocolin 《International Journal of Dairy Technology》2013,66(4):468-477
The effect of Lactococcus lactis nisin‐producing strains, isolated from Italian fermented foods, on the survival of two foodborne pathogens namely Listeria monocytogenes and Staphylococcus aureus was investigated in experimental cheese production. One of the three Lactobacillus lactis nisin innoculated as starters, Lactobacillus lactis 41FL1 lowered S. aureus count by 1.73 log colony‐forming units (cfu)/g within the first 3 days, reaching the highest reduction, 3.54 log cfu/g, by the end of ripening period of 60 days. There was no effect on L. monocytogenes. The application of L. lactis 41FL1 as bioprotective culture in controlling S. aureus shows considerable promise. 相似文献
5.
Effects of Pseudomonas chlororaphis and gaseous chlorine dioxide on the survival of Salmonella enterica on tomatoes
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Ocen Modesto Olanya Bassam A. Annous Janysha Taylor 《International Journal of Food Science & Technology》2015,50(5):1102-1108
Control of Salmonella enterica on tomatoes is important for food safety. The aim of this research was to evaluate the survival of Salmonella enterica serovars Montevideo (SM) and Typhimurium (ST) on tomatoes exposed to gaseous chlorine dioxide and Pseudomonas chlororaphis (Pc). Pc was applied to stem scars of tomatoes prior to inoculations with SM and ST. Tomatoes were treated with gaseous ClO2 at 0.4 mg L?1 for 2 and 4 h (90% R.H. 13 °C), respectively. At 4 h of ClO2 treatment, SM and ST populations were reduced to 0.82 and <0.30 log CFU g?1, respectively. Tomatoes treated with SM and ST had 5.42 and 5.37 log CFU g?1 of Salmonella. Tomatoes treated with Pc + Salmonella count was 2.59 (treated) and 5.83 log CFU g?1 (control). Salmonella survival was similar at 2 and 4 h of ClO2 treatment. Application of ClO2 and Pc may reduce contamination of tomatoes by Salmonella serovars. 相似文献
6.
Occurrence,heat and antibiotic resistance profile of Bacillus cereus isolated from raw cow and processed milk in Mezam Division,Cameroon
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Bertrand Tatsinkou Fossi Jane‐Francis Tatah Kihla Akoachere Gordon Takop Nchanji Samuel Wanji 《International Journal of Dairy Technology》2017,70(1):43-51
Bacillus cereus is the aetiologic agent of two distinct forms of food poisoning: the diarrhoeal and emetic syndromes. Little data exist on the prevalence of B. cereus in raw milk and milk products sold in Cameroonian towns. This study was aimed at investigating the occurrence, heat and antibiotic resistance of B. cereus isolated from raw milk and selected milk products in Mezam division, Cameroon. Bacillus cereus was isolated by inoculating samples onto mannitol‐egg yolk‐polymyxin B agar. Isolates were characterised morphologically and biochemically. The occurrence of B. cereus in raw milk (8.22%) was less than that in milk powder (13.33%). Bacillus cereus was not isolated from fermented milk. There was no significant difference (P < 0.05) between the B. cereus load in raw milk (2.6 × 103 cfu/mL) and milk powder (3.0 × 102 cfu/mL). All the isolates showed haemolysin activity and were sensitive to tetracycline, gentamicin, chloramphenicol and nalidixic acid, but resistant to penicillin, ampicillin and trimethoprim/sulphamethoxazole. The detection of drug‐resistant, haemolysin‐positive isolates should serve as a warning for an impending health hazard following consumption of untreated milk. Heat resistance of isolates was assessed by determining the decimal reduction time; D‐value (time to inactivate 90% of the B. cereus spores); and the heat sensitivity, z (temperature increase leads to a tenfold reduction in the D‐value). The values for D100 ranged from 0.5 to 3.5 min, and z‐values ranged from 10.0 to 32.6 °C. These results could be used in the dairy industry to evaluate the importance of heat treatment on B. cereus inactivation and calculation of process efficiency. 相似文献
7.
Hua Yin Junguang Hao Yinglian Zhu Yan Li Fengwu Wang Yang Deng 《Journal of the Institute of Brewing》2019,125(1):75-82
This work compares the inactivation by thermosonication of exponentially growing Lactobacillus acetotolerans cells with viable putative non‐culturable (VPNC) cells in beer. The critical process parameters were optimised using response surface methodology using a three‐factor three level Box–Behnken design. The three independent variables were volumetric power (2.7, 5.8 and 8.9 W/mL), temperature (40, 50 and 60°C) and treatment time (2, 4 and 6 minutes) with the output of log reduction in viable cell number of L. acetotolerans cells growing exponentially or in the VPNC state. The results showed that under different conditions of volumetric acoustic power–temperature–time combination, cells of L. acetotolerans in the VPNC state were more resistant to thermosonication than exponential cells. This insight will be of value to the design of appropriate thermosonication conditions to pasteurise beer and other beverages. © 2018 The Institute of Brewing & Distilling 相似文献
8.
Anti‐inflammatory and cytotoxic effects of ginseng extract bioconverted by Leuconostoc mesenteroides KCCM 12010P isolated from kimchi
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Su Jin Eom Ji Eun Hwang Hyun Suk Kim Kee‐Tae Kim Hyun‐Dong Paik 《International Journal of Food Science & Technology》2018,53(5):1331-1337
A bioconversion technique using microorganisms has been applied to ginseng to increase content of bioactive ginsenoside and biofunctionality such as anticancer, anti‐obesity and antioxidant activities. The objective of this study was to screen lactic acid bacteria for bioconversion of ginsenosides and to evaluate anti‐inflammatory and cytotoxic effects of bioconverted ginseng extract. Strains isolated from kimchi were screened for their β‐glucosidase activities using esculin agar. Selected strain was identified based on 16S rRNA sequencing and carbohydrate fermentation. During ginseng fermentation, viable cell number and pH were determined. Bioconverted ginsenosides were analysed by HPLC. Anti‐inflammatory effects were evaluated using RAW 264.7 cells, and cytotoxic effects were determined by MTT assay. Among 166 isolates screened, Leuconostoc mesenteroides was selected for ginseng bioconversion, as it showed a higher β‐glucosidase activity and viable cell number than any of the other tested strains. After fermentation for 2 days, viable cell number was 8.8 log CFU mL?1 and final pH was 4.8. Ginsenoside Rb2 was bioconverted into ginsenoside Rg3 (Rb2 → Rd → Rg3) by L. mesenteroides. The nitric oxide contents of 2‐day‐fermented extract decreased by as much as 25%, compared to a non‐fermented extract. The cell viabilities of HepG2, HT‐29, HeLa and LoVo treated with fermented ginseng extract also decreased by 49.7%, 20.2%, 21.0% and 8.7%, respectively, compared to those of control cells treated with non‐fermented extract. Ginseng extract bioconverted by L. mesenteroides showed anti‐inflammatory and anticancer effects. Therefore, bioconverted ginseng extract might have applications in the pharmaceutical and/or functional food industry. 相似文献
9.
Prevalence and risk factors for Bacillus cereus in raw milk in Inner Mongolia,Northern China
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Xinyi Lan Jiaqi Wang Nan Zheng Shengguo Zhao Songli Li Fadi Li 《International Journal of Dairy Technology》2018,71(1):269-273
The prevalence of Bacillus cereus in raw milk from dairy herds in Inner Mongolia and associated risk factors were determined. In total, 160 raw milk samples collected from 2014 to 2015 and examined by culture methods to isolate B. cereus. Fifty‐five samples (34.38%) were positive. The prevalence of B. cereus in raw milk was significantly (P < 0.01) lower in winter (15%) than in summer (50%). The highest prevalence of B. cereus in raw milk was seen in samples collected from small‐ to medium‐sized dairy herds in summer. The results of this study indicated that B. cereus could be a common pathogen in Inner Mongolia because of its high prevalence. It is essential for dairy farmers and producers to strengthen hygienic practices in summer to control B. cereus contamination in raw milk. These results will be useful in establishing proper management procedures to reduce the prevalence of B. cereus in raw milk. 相似文献
10.
Production of bioactive proteins and peptides from the diatom Nitzschia laevis and comparison of their in vitro antioxidant activities with those from Spirulina platensis and Chlorella vulgaris
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Mona Ahmed J. Alzahrani Conrad O. Perera Yacine Hemar 《International Journal of Food Science & Technology》2018,53(3):676-682
This research focuses on green production of bioactive proteins and hydrolysates from Nitzschia. A comparison of antioxidant activities was established between protein extracts and hydrolysates from Nitzschia and two other well‐known microalgae, chlorella and spirulina. Protein hydrolysates from these microalgae were produced using Alcalase®, Flavourzyme® and Trypsin. The hydrolysis process enhanced the antioxidant activities in general, especially those obtained using Alcalase®. Nitzschia showed the highest (P < 0.05) total phenolic content/reducing capacity (2.4 ± 0.02 mg GAE/100 g) after 90 min of hydrolysis with Alcalase®. The ABTS [2,2′‐Azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid)] radical scavenging activity (66.77 ± 0.00%) was highest (P < 0.05) after 120 min of hydrolysis, but DPPH (2,2‐Diphenyl‐1‐picrylhydrazyl radical) was low (29.59 ± 0.02%). A correlation between ABTS activity and total phenolic contents was the highest (P < 0.05) for protein hydrolysates from all three organisms using Alcalase®, but superoxide anion radical scavenging activity was intermediate for Nitzschia. Therefore, Nitzschia protein hydrolysates have the potential to be used as antioxidants. 相似文献
11.
Changes in degradation and phosphorylation level of titin in three ovine muscles during postmortem
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Ying Wang Xin Li Zheng Li Meng Li Jie Zhu Dequan Zhang 《International Journal of Food Science & Technology》2018,53(4):913-920
The objective of this study was to investigate the degradation of titin and its phosphorylation level in three muscles from sheep. The MFI and pH from the longissimus lumborum (LL), semimembranosus (SM) and psoas major (PM) muscles were measured at 30 min, 1, 2, 7, 14, 21 and 28 days postmortem. Myofibrillar proteins were extracted, separated by SDS‐PAGE and quantified by phosphor‐specific staining. Phosphorylation of titin was predicted by Pro‐Q Diamond‐SYPRO Ruby staining. Two days after exsanguination, the pH and MFI of the PM were higher than those of the LL and SM muscles (P < 0.05). The sarcomere length of the PM muscle was also longer than that of the LL and SM muscle (P < 0.05). PM muscles had a highest phosphorylation level (P < 0.05) at 0.5 h postmortem and showed the greatest degree of titin degradation over 28 days. This suggests that phosphorylation of titin might accelerate its degradation. 相似文献
12.
Antilisterial effect of two bioprotective cultures in a model system of Iberian chorizo fermentation
Sagrario Ortiz Victoria López Margarita Garriga Joaquín V. Martínez‐Suárez 《International Journal of Food Science & Technology》2014,49(3):753-758
This study reports the different effects of two bioprotective cultures on the growth of different Listeria monocytogenes strains by a rapid assay simulating the first stage of Iberian chorizo fermentation. Ground pork with or without protective cultures was inoculated with L. monocytogenes and incubated under two different conditions simulating the traditional, slow fermentation temperature (7 °C, 1 day) and a high, fast fermentation temperature (20 °C, 1 day), followed in both cases by storage at 7 °C for 13 days. Both bioprotective cultures reduced the growth of L. monocytogenes by at least 2 log CFU g?1 at the end of both incubation periods compared with a noninoculated culture control lot. The best results were obtained with the strain Lactobacillus sakei CTC494, which exerted a bactericidal effect on L. monocytogenes under both conditions assayed, achieving a 5.4‐log reduction after 14 days compared with the control when the initial temperature was 20 °C. 相似文献
13.
Ahmed Mousa Xiao‐ming Liu Yong‐quan Chen Hao Zhang Wei Chen 《International Journal of Food Science & Technology》2014,49(7):1673-1679
The objectives of this study were to encapsulate the Bifidobacterium bifidum F‐35 into whey protein for the production of one‐layer microcapsules, and then the microcapsules were covered by sodium alginate to produce double‐layer microcapsules for examining the effectiveness of microcapsules in set yogurt. The reinforced treatment by double layer exhibited a significant increase (P < 0.05) in B. bifidum F‐35 count more than the treatments of free cells and one‐layer microcapsules. Microcapsules of double layer in yogurt led to record a value of titratable acidity that was 1.51 in comparison with the treatments of one layer and free cells that were 1.65 and 1.73, respectively. The hardness values were recorded as 206.88 at the treatment of double layer and 130.31 at the treatment of one layer after 7 days of storage. Microencapsulation of double layer caused a slight bitterness and creamy texture in yogurt, whereas the samples of free cells were described to have sour and bad texture. 相似文献
14.
T. L. Pitt J. McClure M. D. Parker A. Amézquita P. J. McClure 《International journal of cosmetic science》2015,37(2):165-174
Bacillus cereus is ubiquitous in nature and thus occurs naturally in a wide range of raw materials and foodstuffs. B. cereus spores are resistant to desiccation and heat and able to survive dry storage and cooking. Vegetative cells produce several toxins which on ingestion in sufficient numbers can cause vomiting and/or diarrhoea depending on the toxins produced. Gastrointestinal disease is commonly associated with reheated or inadequately cooked foods. In addition to being a rare cause of several acute infections (e.g. pneumonia and septicaemia), B. cereus can also cause localized infection of post‐surgical or trauma wounds and is a rare but significant pathogen of the eye where it may result in severe endophthalmitis often leading to loss of vision. Key risk factors in such cases are trauma to the eye and retained contaminated intraocular foreign bodies. In addition, rare cases of B. cereus‐associated keratitis (inflammation of the cornea) have been linked to contact lens use. Bacillus cereus is therefore a microbial contaminant that could adversely affect product safety of cosmetic and facial toiletries and pose a threat to the user if other key risk factors are also present. The infective dose in the human eye is unknown, but as few as 100 cfu has been reported to initiate infection in a susceptible animal model. However, we are not aware of any reports in the literature of B. cereus infections in any body site linked with use of personal care products. Low levels of B. cereus spores may on occasion be present in near‐eye cosmetics, and these products have been used by consumers for many years. In addition, exposure to B. cereus is more likely to occur through other routes (e.g. dustborne contamination) due to its ubiquity and resistance properties of spores. The organism has been recovered from the eyes of healthy individuals. Therefore, although there may be a perceived hazard, the risk of severe eye infections as a consequence of exposure through contaminated near‐eye cosmetics is judged to be vanishingly small. It is unlikely that more stringent microbiological standards for near‐eye cosmetics will have any impact on the risk of severe eye infections caused by B. cereus, as these are not linked to use of personal care products. 相似文献
15.
Zahra Shahabbaspour Amir Mohammad Mortazavian Rezvan Pourahmad Ali Moghimi Sara Sohrabvandi 《International Journal of Dairy Technology》2013,66(1):135-144
The effects of proportion of cow's milk to soymilk (100:0, 75:25, 50:50, 25:75, 0:100), probiotic bacteria (Lactobacillus acidophilus LA‐5 or Lactobacillus casei L‐01) and natural fruit concentrates (strawberry, apricot, peach and pear) on quality characteristics of soy‐based probiotic drink were investigated. The parameters were analysed at the end of fermentation and during 21 days of storage at 5 °C. The highest viability was observed when the equal proportion of cow's milk and soymilk and L. casei was used (50:50‐CY). During chilled storage, the flavouring apricot had the highest stimulatory effect on the survival of L. casei in 50:50 treatment. In general, the treatment 50:50‐CY was realised as the best one overall. 相似文献
16.
Ana Ramos‐Villarroel Nicoleta Aron‐Maftei Olga Martín‐Belloso Robert Soliva‐Fortuny 《International Journal of Food Science & Technology》2014,49(1):128-136
Intense light pulses (ILP) treatments have good prospects for becoming an alternative to traditional thermal methods for decontamination of food surfaces. The aim of this work was to evaluate which ranges of the light spectrum are responsible for bacterial inactivation and their effect on the quality of fresh‐cut avocado. Results show that the effectiveness of ILP treatment decreases when the ultraviolet (UV) spectral region is blocked (particularly UV‐C). ILP treatments without UV‐C light (305–1100 nm) and an overall fluence of 10.68 J cm?2 caused reductions of 2.47 and 1.35 log CFU g?1 in the initial counts of inoculated Escherichia coli and Listeria innocua, respectively, in comparison with those treated using only VIS–NIR light (0.83 and 0.68 log CFU g?1, respectively). Treatments applying light of a wavelength between 305 and 1100 nm had a more pronounced impact on colour, texture and headspace gas composition than treatments that did not contain UV light (400–1100 nm). 相似文献
17.
Effects of pulsed electric fields on the survival behaviour of Saccharomyces cerevisiae suspended in single solutions of low concentration
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Man‐Sheng Wang Xin‐An Zeng Charles S. Brennan Margaret A. Brennan Zhong Han 《International Journal of Food Science & Technology》2016,51(1):171-179
This paper investigates the survival behaviour of Saccharomyces cerevisiae cells suspended in NaCl solutions with various low concentrations after exposure to pulsed electric field (PEF) treatments. The input and heat‐generation pulse power during each PEF treatment experiment were measured directly. In addition, detailed information on sublethally PEF‐injured S. cerevisiae cells was obtained by the use of image analysis. Results showed that both the field intensity and the total treatment time had significantly affected the survival behaviour of S. cerevisiae cells, whereas the concentration of NaCl solution had less effect. When the S. cerevisiae cells were suspended in the solution with conductivity of 300 μS cm?1, a high ratio of surviving cells was observed. Image analysis indicated a large number of sublethally injured cells (SICs) after the PEF treatment with low field intensity. Results indicate that the survival behaviour of cells suspended in solutions of low concentration was influenced by PEF intensity. 相似文献
18.
Listeria monocytogenes survival during production and storage of water buffalo Mozzarella cheese
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Nicoletta Murru Maria Francesca Peruzy Esterina De Carlo Raffaelina Mercogliano Maria Aponte Carmelo Morena Giovanna Serluca Pasquale Fraulo 《International Journal of Dairy Technology》2018,71(2):356-361
The ability of Listeria monocytogenes to survive during the manufacture of water buffalo Mozzarella and to grow during its shelf life was evaluated. A wild‐type and a reference strain were used to contaminate raw milk. The viable count of the reference strain ATCC 9525 dropped after the stretching process, and in the cheese, it fell to below 100 cfu/g. When the wild‐type strain was used, however, stretching did not appear to have any effect on the pathogen. The artificially contaminated cheeses were stored, for eleven days, at 4, 20 and 30 °C. Pathogen populations increased at 20 (≈2.60 log cfu/g) and 30 °C (≈1.95 log cfu/g). 相似文献
19.
Kefir was prepared using kefir grains of different origins (US, Australia and India) and starter culture. The sensory scores for kefir made using starter culture and US kefir grains were significantly higher than for the other samples (P < 0.05). The index of viscosity was significantly higher (P < 0.05) in kefir prepared using Indian kefir grains. Shear stress–shear rate plots indicated yield stress in all kefirs. All samples exhibited shear‐thinning behaviour. The average count of Lactobacillus rhamnosus GG in kefir after incubation was 7.09 log CFU/g. No significant difference (P > 0.05) was observed in quality characteristics in kefir after the addition of LGG, indicating that it could be a potential probiotic carrier. 相似文献
20.
Anna Ratz‐Łyko Jacek Arct Anna Herman Katarzyna Pytkowska Sławomir Majewski 《International Journal of Food Science & Technology》2014,49(7):1689-1698
The biological properties of ethanolic (50%, v/v) extracts from Oenothera biennis, Borago officinalis, Nigella sativa seedcake before and after enzymatic hydrolysis by alpha‐amylase (EC 3.2.1.1) from Aspergillus oryzae, beta‐glucosidase (EC 3.2.1.21) and beta‐glucanase (EC 3.2.1.6) from Aspergillus niger combinations in a ratio of 1:1:1 were investigated. Total phenolic, flavonoid and reducing sugar content for O. biennis extract after enzymatic hydrolysis was, respectively, 0.5, 1.5 and 2 times higher in comparison with nonhydrolysed extract. Iron‐chelating and radical‐scavenging activity of O. biennis seedcake extract after hydrolysis (IC50 = 0.076 mg mL?1 and IC50 = 0.050 mg mL?1) was at a similar level as that nonhydrolyeed (IC50 = 0.070 mg mL?1 and IC50 = 0.065 mg mL?1). The antioxidant activity was two times higher after hydrolysis than before enzymatic hydrolysis of O. biennis seedcake extract. Also strong elastase inhibition activity has been shown to O. biennis seedcake extract before (IC50 = 0.095 mg mL?1) and after enzymatic hydrolysis (IC50 = 0.07 mg mL?1), respectively. Oenothera biennis and B. officinalis seedcake extracts before and after hydrolysis have stronger antibacterial activity against Pseudomonas aeruginosa strain in comparison with N. sativa seedcake. 相似文献