Gotowe bibliografie tematyczne / Lactobacillus acidophilus

Gotowa bibliografia na temat „Lactobacillus acidophilus”

Autor: Grafiati
Data publikacji: 4 czerwca 2021
Data aktualizacji: 20 lutego 2023

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Artykuły w czasopismach na temat "Lactobacillus acidophilus"

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Setiarto, Raden Haryo Bimo, Nunuk Widhyastuti i Nimas Ayu Rikmawati. "Optimasi Konsentrasi Fruktooligosakarida untuk Meningkatkan Pertumbuhan Bakteri Asam Laktat Starter Yoghurt (CONCENTRATION OPTIMIZATION OF FRUCTOOLIGOSACCHARIDES TO INCREASE GROWTH OF LACTIC ACID BACTERIA YOGHURT STARTER)". Jurnal Veteriner 18, nr 3 (4.09.2017): 428. http://dx.doi.org/10.19087/jveteriner.2017.18.3.428.

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Fructooligosaccharides are prebiotic source that widely used in food products, such as: fermented milk and infant formula. Prebiotics are food components that cannot be digested in the digestive tract enzymatically. However, they can be fermented by probiotic bacteria in the colon. This study aimed to determine the optimum concentrations of fructooligosaccharides in order to increase the growth of lactic acid bacteria yogurt starter (Lactobacillus acidophillus, Lactobacillus bulgaricus, Streptococcus thermophillus). Optimation concentration of fructooligosaccharides on the growth of Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophillus can be determined based on OD (optical density), TPC (Total Plate Count), total lactic acid content and pH value. Suplementation of fructooligosaccharides 1 % (w/v) on the media MRSB increased significantly the growth of L. acidophilus, L.bulgaricus, S. thermophilus. Furthermore, L. acidophilus, L. bulgaricus and S. thermophilus experienced exponential growth phase during incubation period from 6 to 18 hours. Fermentation of L. acidophilus, L. bulgaricus, S. thermophilus in MRSB medium supplemented by fructooligosaccharides decreased the pH value of the formation of organic acids from 6.00 to 4.00. ABSTRAK Fruktooligosakarida adalah sumber prebiotik yang banyak digunakan dalam produk pangan olahan seperti susu fermentasi dan susu formula. Prebiotik adalah komponen bahan pangan fungsional yang tidak dapat dicerna di dalam saluran pencernaan secara enzimatik sehingga akan difermentasi oleh bakteri probiotik dalam usus besar. Penelitian ini bertujuan menentukan konsentrasi optimum fruktooligosakarida untuk meningkatkan pertumbuhan bakteri asam laktat starter yoghurt (Lactobacillus acidophillus, Lactobacillus bulgaricus, Streptococcus thermophillus). Konsentrasi optimum fruktooligosakarida pada pertumbuhan Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophillus dapat ditentukan berdasarkan OD (optical density), TPC (Total Plate Count), total asam laktat tertitrasi dan nilai pH. Penambahan fruktooligosakarida 1% (b/v) pada media MRSB (Man, Rogosa Sharpe Broth) dapat meningkatkan secara signifikan pertumbuhan L. acidophilus, L. bulgaricus, S. thermophilus. Bakteri asam laktat L. acidophilus, L. bulgaricus dan S. thermophilus mengalami fase pertumbuhan eksponensial selama masa inkubasi 6-18 jam. Fermentasi L. acidophilus, L. bulgaricus, S. thermophilus pada MRSB dengan penambahan fruktooligosakarida dapat menurunkan nilai pH dari kisaran 6,00 hingga 4,00 karena pembentukan asam-asam organik.
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Guan, Le Luo, Karen E. Hagen, Gerald W. Tannock, Doug R. Korver, Gaylene M. Fasenko i Gwen E. Allison. "Detection and Identification of Lactobacillus Species in Crops of Broilers of Different Ages by Using PCR-Denaturing Gradient Gel Electrophoresis and Amplified Ribosomal DNA Restriction Analysis". Applied and Environmental Microbiology 69, nr 11 (listopad 2003): 6750–57. http://dx.doi.org/10.1128/aem.69.11.6750-6757.2003.

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ABSTRACT The microflora of the crop was investigated throughout the broiler production period (0 to 42 days) using PCR combined with denaturing gradient gel electrophoresis (PCR-DGGE) and selective bacteriological culture of lactobacilli followed by amplified ribosomal DNA restriction analysis (ARDRA). The birds were raised under conditions similar to those used in commercial broiler production. Lactobacilli predominated and attained populations of 108 to 109 CFU per gram of crop contents. Many of the lactobacilli present in the crop (61.9% of isolates) belonged to species of the Lactobacillus acidophilus group and could not be differentiated by PCR-DGGE. A rapid and simple ARDRA method was developed to distinguish between the members of the L. acidophilus group. HaeIII-ARDRA was used for preliminary identification of isolates in the L. acidophilus group and to identify Lactobacillus reuteri and Lactobacillus salivarius. MseI-ARDRA generated unique patterns for all species of the L. acidophilus group, identifying Lactobacillus crispatus, Lactobacillus johnsonii, and Lactobacillus gallinarum among crop isolates. The results of our study provide comprehensive knowledge of the Lactobacillus microflora in the crops of birds of different ages using nucleic acid-based methods of detection and identification based on current taxonomic criteria.
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Рябцева, Светлана, Svetlana Ryabtseva, Валида Ахмедова, Valida Akhmedova, Георгий Анисимов i Georgiy Anisimov. "Ice cream as a carrier of Lactobacillus acidophilus". Food Processing: Techniques and Technology 48, nr 2 (10.01.2019): 5–27. http://dx.doi.org/10.21603/2074-9414-2018-2-5-27.

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Ice cream is a product with specific composition and properties that are highly valued by a wide range of consumers. Peculiarities of ice cream composition and production technology make it possible to consider the product as a promising carrier and means of biologically active compounds and useful microorganisms supply. The article reveals morphological, biochemical, physiological, genetic and technological characteristics of L. acidophilus. It systematizes information on the existing methods used for production of ice cream with L. acidophilus. The author shows the influence of various forms of the introduced acidophilus bacteria and methods for their adaptation on ice cream quality indicators. The article provides the data on the properties of ice cream fermented and unfermented with this cultures. It reveals information on the impact of various technological, physicochemical and physiological factors on the survival capacity of pure culture L. acidophilus and its combination with other microorganisms in the process of ice cream production, storage and consumption. The author considers perspective ways of acidophilic ice cream production using various combinations of prebiotics, dietary fibers, replacing refined sugar with honey and unrefined sugars, introducing whey proteins, fruit puree, grain additives and other ingredients. The article presents the data on the influence of functional components on the production process and properties of ice cream containing acidophilus bacteria. The author systematized information on ice cream production using different strains of L. acidophilus and Bifidobacterium spp. replacing cowʼs milk with vegetable analogues. Methods for producing ice cream with L. acidophilus and other starter cultures, including yogurt cultures are described. The review justifies practicability of L. acidophilus application in ice cream production. It reveals trends and issues in the area of functional use ice cream production.
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DRAKE, MARYANNE, CHRISTOPHER L. SMALL, KEMET D. SPENCE i BARRY G. SWANSON. "Rapid Detection and Identification of Lactobacillus spp. in Dairy Products by Using the Polymerase Chain Reaction". Journal of Food Protection 59, nr 10 (1.10.1996): 1031–36. http://dx.doi.org/10.4315/0362-028x-59.10.1031.

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Species-specific primers for use in the polymerase chain reaction (PCR) were designed to differentially amplify DNA from the common dairy lactobacillus species Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus helveticus, and Lactobacillus acidophilus. A method for rapid extraction of bacterial DNA from dairy products was developed. The sensitivity of bacterial DNA extraction from food and subsequent amplification by PCR was 100 cells total. Lactobacillus DNA was extracted and identified from commercial yoghurts, acidophilus milk, and cheeses. The methodology allows the presumptive identification of dairy lactobacilli in less than 6 hours.
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Boyarineva, I. V. "PROBIOTIC PROPERTIES AND RELEVANCE OF PRACTICAL APPLICATION L. ACIDOPHILUS". Vestnik of Khabarovsk State University of Economics and Law, nr 2 (106) (5.08.2021): 70–75. http://dx.doi.org/10.38161/2618-9526-2021-2-70-75.

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Creating probiotic complex starter cultures and increasing the probiotic activity of traditional dairy products is an urgent task today. The active principle of these products is live lactobacilli, in particular, L. Acidophilus, which have a wide range of probiotic activity. The article is devoted to the description of the probiotic culture of Lactobacillus acidophilus. The article describes the probiotic and biochemical properties of Lactobacillus Acidophilus, provides examples of the practical use of this culture in the medical and food industries.
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Journal, Baghdad Science. "Effect of Lactobacilli sources on Escherichia coli and Staphylococcus aureus adherence to uroepithelial cells". Baghdad Science Journal 8, nr 3 (4.09.2011): 723–27. http://dx.doi.org/10.21123/bsj.8.3.723-727.

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The inhibitory action of four lactobacilli isolates Lactobacillus bulgaricus, L. acidophilus, L. plantarum and L. fermentum, isolated from four different samples; yoghurt, vinegar, saliva and vagina respectively, on Escherichia coli and Staphylococcus aureus adhesion to uroepithelial cells were investigated. Results showed that all Lactobacillus isolates or their supernatant were able to reduce the number of the uropathogens attached to uroepithelial cells. However, inhibition level of lactobacilli cells was higher than their supernatant. Nevertheless, the human indigenous lactobacilli (L. fermentum and L. plantarum) were more competitive than food lactobacilli (L. acidophilus and L. bulgaricus).
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Horáčková, Š., P. Sedláčková, M. Sluková i M. Plocková. "The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk". Czech Journal of Food Sciences 32, No. 6 (27.11.2014): 526–31. http://dx.doi.org/10.17221/214/2014-cjfs.

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The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus acidophilus CCDM 151, and Lactobacillus casei CCDM 198) was evaluated. The ability of these strains to use different types of saccharides from milk and plant sources was also tested. Glucose, galactose, fructose and maltose were utilised by all tested strains. The results showed that the addition of malt positively affected the growth of lactobacilli strains compared to the growth in milk enriched by whey ingredients. The addition of malt increased significantly the production of d(–)isomer of lactic acid by Lactobacillus acidophilus CCDM 151 and Lactobacillus casei CCDM 198 and the production of acetic acid by Lactobacillus casei CCDM 198.  
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Khudhir, Zina Saab. "The synergistic effects of Lactobacillus acidophillus ROO52 and Lactobacillus bulgaricus LB-12 bacteriocins against E.coli O157 :H7 in milk". Iraqi Journal of Veterinary Medicine 38, nr 2 (28.12.2014): 35–40. http://dx.doi.org/10.30539/iraqijvm.v38i2.220.

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The aims of this study to evaluate the antibacterial potential of standard strains (Lactobacillus acidophilus ROO52 and Lactobacillus bulgaricus LB-12) that produce bacteriocins against E.coli O157:H7 in raw milk. Thirty raw milk samples randomly were collected weekly different markets of Baghdad city in order to investigate the prevalence of E.coli O157:H7 in milk. The prevalence of E.coli O157:H7 in raw milk samples was 6 out 30 (20%) by using the modern chromogenic media with serological latex agglutination test kit. The average diameter of the inhibition zone of crude bacteriocin against E .coli O157:H7 by using combination of 1:1 (v/v) of the Lactobacillus acidophillus ROO52 and Lactobacillus bulgaricus LB-12was (14mm) ,while that produced by bacteriocins of Lactobacillus acidophillus ROO52 and Lactobacillus bulgaricus LB-12 independently were 16 and 12mm respectively .L. delbrucekii ssp bulgaricus showed significantly (P<0.05) low antimicrobial effect against E.coli O157 :H7 .While the strongest antimicrobial effect was shown by Lactobacillus acidophilus ROO52. The bacteriocins of the reference strains used in this study did not result in an increase in inhibition when used in combination of 1:1 (v/v).
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Oh, Sejong. "Lactobacillus acidophilus as a Probiotics". Journal of Milk Science and Biotechnology 37, nr 3 (wrzesień 2019): 155–66. http://dx.doi.org/10.22424/jmsb.2019.37.3.155.

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Solehah, Mar’atus, RR Riyanti, Veronica Wanniatie i Dian Septinova. "PENGARUH PEMBERIAN Lactobacillus acidophilus TERHADAP pH DAN DAYA IKAT AIR DAGING BROILER". Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) 6, nr 2 (1.05.2022): 151–57. http://dx.doi.org/10.23960/jrip.2022.6.2.151-157.

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This research aimed to (1) determine the effect of giving Lactobacillus acidophilus on pH and water holding capacity of broiler meat and (2) to determine the best concentration of Lactobacillus acidophilus on pH and water holding capacity of broiler meat. This research was carried out in September 2021 at the Animal Production Laboratory of the Animal Husbandry Department, University of Lampung and the Agricultural Product Technology Laboratory of Food Technology Department of the Lampung State Polytechnic. The research material used were 20 broiler chicken breast fillets. This study used a completely randomized design (CRD) with 4 treatments and 5 replications, namely without the addition of starter Lactobacillus acidophilus (P0), adding 5% starter Lactobacillus acidophilus (P1), adding 10% starter Lactobacillus acidophilus (P2), and adding 15% starter Lactobacillus acidophilus (P3). The observed variables were pH and water holding capacity. Data on pH and water holding capacity were analyzed using Analysis of Variance (ANOVA), and if the results obtained were significantly different, then followed by the Least Significant Difference Test (LSD). The results showed that the use of Lactobacillus acidophilus with concentrations of 5%, 10%, and 15% had a significant effect (P<0.05) on decreasing pH, but it had no significant effect (P>0.05) on water holding capacity. The best concentration of Lactobacillus acidophilus for pH value and water holding capacity was found in sample P3 with a concentration of 15% Lactobacillus acidophilus. Keywords: Lactobacillus acidophilus, preservation, pH, water holding capacity
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Rozprawy doktorskie na temat "Lactobacillus acidophilus"

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Moody, Karen J. "Characterisation of Lactobacillus acidophilus L44 fimbriae". Thesis, Glasgow Caledonian University, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.395791.

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Nahaisi, Mohamed Hadi. "Growth and survival of Lactobacillus acidophilus". Thesis, University of Reading, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242433.

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Estrêla, Renata Pereira. "Atividade antimicrobiana da carbodiimida (EDC) sobre microorganismos presentes em lesões cariosas /". Araraquara, 2014. http://hdl.handle.net/11449/110811.

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Orientador: Josimeri Hebling
Banca: Débora Lopes Salles Scheffel
Banca: Daniela Prócida Raggio
Resumo: Tem sido demonstrado que a carbodiimida (EDC) apresenta notável potencial inibidor de proteases (MMPs) e de melhorar as propriedades mecânicas do colágeno quando aplicada sobre a dentina desmineralizada. Entretanto, não existem informações a respeito de sua ação antimicrobiana sobre microrganismos comumente encontrados em lesões de cárie ou mesmo após a sua remoção. Objetivo: Investigar a atividade antimicrobiana do EDC em diferentes concentrações sobre microrganismos presentes em cavidades cariosas. Métodos: Soluções de EDC foram preparadas e testadas contra S. mutans e sobrinus, L. acidophilus e Candida albicans. Inicialmente, foi utilizado o teste de difusão em ágar, no qual discos de papel filtro foram impregnados com EDC 2, 1, 0,5, 0,3 ou 0,1 mol/L, clorexidina 0,12%, nistatina 1% ou tampão Sorensen pH 6,2 (n=6). Em seguida, foi determinada a concentração inibitória mínima (CIM) e bactericida mínima (CBM) do EDC sobre L. acidophilus em suspensão planctônica (n=9), por meio de turvamento. Por fim, a atividade do EDC (de 0,01 à 2 mol/L) sobre L. acidophilus em biofilme monoespécie foi definida por meio do ensaio de XTT (n=6). Os dados foram submetidos aos testes estatísticos de ANOVA e Tukey ou Mann-Whitney (p<0,05). Resultados: No teste de difusão em ágar, nenhuma atividade antimicrobiana foi observada para EDC nas concentrações de 0,1 e 0,3 mol/L, assim como para o grupo controle. EDC 0,5, 1 e 2 mol/L exerceu efeito antimicrobiano apenas sobre L. acidophilus. A CIM do EDC foi de 0,01 mol/L e a CBM foi de 0,03 mol/L. Todas as concentrações de EDC igual ou superiores a 0,05 mol/L foram capazes de reduzir significantemente o metabolismo do biofilme formado por L. acidophilus. Essa redução variou de 84,2 para 0,05 mol/L até 93,4% para 2 mol/L. Conclusão: O EDC apresentou atividade antimicrobiana apenas contra L. acidophilus reduzindo significantemente o crescimento deste microrganismo quando em suspensão...
Abstract: It has been demonstrated that carbodiimide (EDC) is a potent protease inhibitor (MMPs) and is able to improve the mechanical properties of collagen when applied on the demineralized dentin. However, there is no information about its antimicrobial effect on microorganisms commonly found in caries lesions or even after its removal. Objective: To investigate the antimicrobial activity of different concentrations of EDC against microorganisms present in caries lesions. Methods: EDC solutions were prepared and tested against S. mutans and sobrinus, L. acidophilus and Candida albicans. Initially, the agar diffusion test was used, where paper discs were impregnated with 2, 1, 0.5, 0.3 or 0.1 mol/L EDC, 0.12% chlorhexidine, nistatin 1% or Sorensen's buffer pH 6.2 (control) (n=6). Then, the minimum inhibitory (MIC) and bactericide concentrations (MBC) of EDC were determined against L. acidophilus using turbidity. Finally, the growth inhibitory activity of EDC (from 0.01 to 2 mol/L) against L. acidophilus in monoespecies biofilm was defined using the XTT assay (n=6). Data were submitted to ANOVA and Tukey tests or Mann-Whitney (p<0.05). Results: For the agar diffusion test, lack of antimicrobial activity was seen for EDC at 0.1 and 0.3 mol/L, as well as for the control group. 0.5, 1 and 2 mol/L EDC exerted a growth inhibitory effect only against L. acidophilus. The MIC for EDC was set as 0.01 mol/L and the MBC as 0.03 mol/L. Concentrations equal to or greater than 0.05 mol/L were capable of significantly reducing the metabolism of L. acidophilus when in monospecies biofilm. This reduction ranged from 84.2% for 0.05 mol/L to 93.4% for 2 mol/L. Conclusion: EDC exerted antibacterial activity only against L. acidophilus significantly reducing its growth in planktonic suspension and its metabolism in biofilms in the concentration of 0.05 mol/L or higher.
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Trahan, Caitlin Elizabeth. "Lactobacillus acidophilus NCFM Survival in Acidified Yogurts". NCSU, 2008. http://www.lib.ncsu.edu/theses/available/etd-11072008-084635/.

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Lactobacillus acidophilus NCFM is a probiotic culture widely added to dairy products and dietary supplements. The bacterium has been linked with immune modulation, cold prevention in humans, and relief of gut pain via a morphine like mechanism in animals. Industrially, the target for delivery of viable cells in a 6 oz. serving of yogurt at the end of a 52 day shelf-life is 2 x 106 CFU/g. Survival studies with an industrial yogurt formulation showed that counts of NCFM fell to less than 102 CFU/g at the end of shelf-life. The objective of this study was to investigate the reasons for the dramatic loss of viability during shelf-life, and define a solution that could maintain viability throughout shelf-life. Levels of NCFM were followed in fermented yogurts at pH 4.1, 4.7 and 5.0. Results showed that with inoculation levels of 108 CFU/ml, NCFM added at the outset of fermentation maintained survival in yogurts acidified at pH 4.7 and 5.0. NCFM showed poor survival in yogurts acidified to pH 4.1, exhibiting a 3 log loss after 48 days. The possible effects of cell injury in lyophilized Lb. acidophilus NCFM cells were also investigated. Cells subjected to a 60 minute resuscitation period in MRS media, prior to addition to acidified yogurt base at pH 4.1, showed only a ~1.5 log loss after 42 days. Survival of NCFM in yogurt was compromised at acidic conditions below pH 4.7 and a recovery period of the lyophilized cells can greatly improve survival.
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Goldberg, Marc. "Entwicklung und Einsatz von 16S rRNA Gensonden zur Identifizierung biotechnologisch genutzter Laktobazillen-Stämme der L. acidophilus- und der L. casei-Gruppe". [S.l. : s.n.], 2002. http://www.diss.fu-berlin.de/2002/94/index.html.

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Rodrigues, Francisca Pinto Lisboa Martins. "Desenvolvimento e Caracterização de Óvulos de Lactobacillus Acidophilus". Master's thesis, Faculdade de Farmácia da Universidade do Porto, 2010. http://hdl.handle.net/10216/56307.

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Кошелап, Богдан Андрійович. "Біотехнологічні аспекти отримання наночасток за допомогою Lactobacillus acidophilus". Магістерська робота, Київський національний університет технологій та дизайну, 2021. https://er.knutd.edu.ua/handle/123456789/19308.

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Дипломну магістерську роботу присвячено отриманню біогенних наночасток з використанням лактобактерій Lactobacillus acidophilus, при культивуванні на різних поживних середовищах та дослідженню їх спектрофотометричних та антибактеріальних властивостей. У дипломній роботі обґрунтовано технологію зеленого синтезу наночасток за допомогою лактобактерії Lactobacillus acidophilus.
The master's thesis is devoted to the production of biogenic silver nanoparticles using the lactobacilli Lactobacillus acidophilus, the study of their spectrophotometric and antibacterial properties. The master's thesis is devoted to the production of biogenic silver nanoparticles using lactobacilli Lactobacillus acidophilus, in cultivation on various nutrient media and the study of their spectrophotometric and antibacterial properties. The thesis of green synthesis of nanoparticles with the help of Lactobacillus acidophilus is substantiated in the thesis.
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Rodrigues, Francisca Pinto Lisboa Martins. "Desenvolvimento e Caracterização de Óvulos de Lactobacillus Acidophilus". Dissertação, Faculdade de Farmácia da Universidade do Porto, 2010. http://hdl.handle.net/10216/56307.

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Sznapková, Veronika. "Identifikace bakterií druhu Lactobacillus acidophilus v probiotických výrobcích". Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2012. http://www.nusl.cz/ntk/nusl-216878.

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Probiotic lactic acid bacteria (LAB) are an important part of fermented dairy products, pharmaceuticals and food supplements. At present, rapid and accurate identification of bacteria is carried out using molecular biological methods based on DNA amplification. The aim of the thesis was to identify by non-cultivation bacteria of genus Lactobacillus and bacteria of species Lactobacillus acidophilus in complex matrices at total of seven different food supplements. Total DNA was isolated from crude cell lysates using magnetic carrier P(HEMA-co-GMA). Amplificability of DNA was verified by PCR using primers specific for the domain Bacteria. In next step isolated DNA was amplified using primers specific for the genus Lactobacillus and species Lactobacillus acidophilus to demonstrate the presence of this bacterial genus and species declared by the producers. The results of bacteria identification obtained by PCR were compared with declared specification given by the producers.
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Rodrigues, Cinthia Soares 1985. "Desenvolvimento de barras de cereais com ingredientes prebióticos e probiótico". [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256000.

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Orientador: Caroline Joy Steel
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: As barras de cereais surgiram como uma alternativa aos confeitos tradicionais e apresentam alto potencial de inovação, possibilitando a incorporação de ingredientes funcionais. As barras de cereais são produtos de grande interesse comercial por sua facilidade de consumo, além do apelo de saudável e de ser fonte de fibras. Com o advento dos alimentos funcionais, surgiu o interesse em se avaliar o comportamento das barras de cereais com ingredientes funcionais como as fibras prebióticas e as culturas probióticas, objetivo final deste estudo. Foram considerados aspectos nutricionais, de qualidade microbiológica e sensorial. Inicialmente, foi estudado o perfil das barras de cereais comerciais para direcionar a elaboração de novas formulações e foi verificado os baixos índices de fibras e diferenças nos parâmetros de textura e umidade, devido à grande variabilidade de ingredientes utilizados. Definida uma formulação controle, as concentrações de fibras prebióticas (inulina e fruto-oligossacarídeos) foram avaliadas por meio de delineamento composto central rotacional (DCCR), tendo como variáveis respostas os parâmetros: atividade de água, firmeza instrumental e umidade. As formulações com teores de fibras prebióticas superiores a 3,5 % foram analisadas sensorialmente e estiveram na região de aceitação positiva, entre gostei ligeiramente (6,0) e gostei muito (8,0). A formulação prebiótica com 10,5 % de fibras, similar (p = 0,05) em aceitação à formulação controle, foi selecionada para a adição da cultura probiótica na tentativa de se elaborar uma barra de cereais simbiótica. Análises físico-químicas e microbiológicas foram realizadas ao longo de 60 dias de armazenamento. A tentativa de fornecer probióticos em uma matriz de cereais enfrentou desafios durante o processamento e armazenamento do produto final, ficando as barras de cereais com quantidades viáveis para a alegação probiótica, apenas por 15 dias
Abstract: Cereal bars have emerged as an alternative to traditional confectionery and have a high potential for innovation, enabling the incorporation of functional ingredients. Cereal bars are products of great commercial interest for their ease of consumption and the possibility of incorporating ingredients, besides their health and source of fiber appeal. With the advent of functional foods, the interest in assessing the behavior of cereal bars with functional ingredients such as prebiotic fibers and probiotic cultures, ultimate goal of this study, increased. The nutritional, microbiological and sensory quality of the cereal bars was considered. Initially, the profile of commercial cereal bars was studied to drive the development of new formulations. Low levels of dietary fiber and differences in the parameters of texture and moisture, due to the great variability of ingredients used, were found. A control formulation was defined and the concentrations of prebiotic fibers (inulin and fructo-oligosaccharides) were evaluated by means of a central composite rotational design (CCRD), having as response variables the quality parameters: water activity, instrumental firmness and moisture. Formulations with prebiotic fiber content higher than 3.5% were analyzed sensorially and were in the region of positive acceptance between "liked slightly¿ (6.0) and "liked very much¿ (8.0). The prebiotic formulation with 10.5% dietary fiber, similar (p = 0.05) in acceptance to the control formulation, was selected for the addition of the probiotic culture in an attempt to develop a symbiotic cereal bar. Physical-chemical and microbiological analyzes were carried out over 60 days of storage. The aim of providing probiotics in a matrix of grains presented challenges faced during processing and storage of the final product, concluding that the cereal bars had viable quantities to claim as probiotic only for 15 days
Mestrado
Tecnologia de Alimentos
Mestra em Tecnologia de Alimentos
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Książki na temat "Lactobacillus acidophilus"

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Frank, Murray. Acidophilus and your health: The beneficial microorganisms that aid digestion and fight disease. New Canaan, Conn: Keats Pub., 1998.

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Studies on the impact of lactobacillus acidophilus on human microflora and some cancer-related intestinal ecological variables. Stockholm: Kong. Carolinska Medico Chirurgiska Institutet, 1991.

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Lidbeck, Ann. Studies on the impact of Lactobacillus acidophilus on human microflora and some cancer-related intestinal ecological variables. [S.l: s.n.], 1991.

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Parker, James N., i Philip M. Parker. Acidophilus: A medical dictionary, bibliography, and annotated research guide to Internet references. San Diego, CA: ICON Health Publications, 2003.

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Publications, ICON Health. Lactobacillus acidophilus - A Medical Dictionary, Bibliography, and Annotated Research Guide to Internet References. ICON Health Publications, 2004.

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A. Trani, Pasqua Loizzo, Cosima D. Calvano, Angela Cassone, G. Gambacorta, A.V. Zambrini, C.G. Zambonin i M. Faccia. Effects of a Lactobacillus acidophilus D2 enriched diet on yolk protein in hen eggs. Verlag Eugen Ulmer, 2016. http://dx.doi.org/10.1399/eps.2016.124.

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Części książek na temat "Lactobacillus acidophilus"

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Bährle-Rapp, Marina. "Lactobacillus acidophilus". W Springer Lexikon Kosmetik und Körperpflege, 308. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_5758.

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Pratiwi, Siska Telly, i Panca Andana. "Identification of Bacteriocin Gene in Lactobacillus acidophilus". W Proceedings of The 13th Annual Scientific Conference of Medical Faculty, Universitas Jenderal Achmad Yani (ASCMF 2022), 3–8. Dordrecht: Atlantis Press International BV, 2022. http://dx.doi.org/10.2991/978-94-6463-060-2_2.

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Barefoot, S. F., C. G. Nettles i Y. R. Chen. "Lactacin B, A Bacteriocin Produced by Lactobacillus Acidophilus". W Bacteriocins of Lactic Acid Bacteria, 353–76. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2668-1_13.

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Tu Nguyen, H. K., D. Ly Ha, T. T. Vinh Doan, T. Tu Quach i H. Kim Nguyen. "Study of Lactobacillus Acidophilus by Restriction Fragment Length Polymorphism (RFLP) Analysis". W IFMBE Proceedings, 195–97. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-32183-2_50.

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Camaschella, P., i B. Bianchi-Salvadori. "Lactobacillus Acidophilus in the Gastroenteric Tract of S.Faecium-Treated Gnotoxenic Animals". W MILK the vital force, 179. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_150.

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Zhao, Ruixiang, Haiping Zhang, Shengyang Niu i Gang Li. "Tolerance of Lactobacillus Acidophilus as Micro-ecological Strains by Simulating Gastrointestinal Environment". W Lecture Notes in Electrical Engineering, 259–66. Berlin, Heidelberg: Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-27314-8_37.

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Paryati, Sayu Putu Yuni, Khomaini Hasan i Seno Wibiseno. "Viability and Survival of Lactobacillus acidophilus Soygurt in the Gastric of Rat". W Proceedings of The 13th Annual Scientific Conference of Medical Faculty, Universitas Jenderal Achmad Yani (ASCMF 2022), 111–18. Dordrecht: Atlantis Press International BV, 2022. http://dx.doi.org/10.2991/978-94-6463-060-2_16.

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Tu, Nguyen H. K., i Nguyen T. N. An. "Comparision of Antimicrobial Activities and Antibiotic Resistance of Lactobacillus Rhamnosus and Lactobacillus Acidophilus before and after Co-cultured". W IFMBE Proceedings, 171–73. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-32183-2_45.

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Cunha, Emanuel, Ahmad Zeidan i Oscar Dias. "Towards the Reconstruction of the Genome-Scale Metabolic Model of Lactobacillus acidophilus La-14". W Advances in Intelligent Systems and Computing, 205–14. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-54568-0_21.

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He, Chen, Ji Zhe, Wang Lei i Shu Guowei. "Effects of Trehalose, Glycerin and NaCl on the Growth and Freeze-Drying of Lactobacillus Acidophilus". W Advances in Intelligent and Soft Computing, 967–71. Berlin, Heidelberg: Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-27537-1_115.

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Streszczenia konferencji na temat "Lactobacillus acidophilus"

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Grebenshchikova, A. V., A. N. Irkitova i D. E. Dudnik. "Valuable biotechnological properties of Lactobacillus acidophilus strains". W ACTUAL PROBLEMS OF ORGANIC CHEMISTRY AND BIOTECHNOLOGY (OCBT2020): Proceedings of the International Scientific Conference. AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0069214.

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Ryabtseva, Svetlana, S. N. Sazanova, Maria A. Shpak, Yu A. Tabakova i A. A. Semchenko. "FEATURES OF YEAST CULTIVATION IN CHEESE WHEY FOR BETAGALACTOSIDASES PRODUCTION". W I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-120.

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Streszczenie:
The results of a study of the growth patterns of kefir yeast, Kluyveromyces marxianus, Candida kefir in cheese whey during separate and joint cultivation with Lactobacillus acidophilus are presented. The maximum yield of yeast biomass was obtained after 3-7 days of cultivation. L. acidophilus inhibits the reproduction of yeast.
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Etchepare, Mariana de Araújo, Greice Carine Raddatz, Gabriela Poletto, Maria Fernanda da S. Cáceres de Menezes, Augusto Tasch Holkem, Thaiane Marques da Silva, Carlos Pasqualin Cavalheiro, Alexandre José Cichoski, Caroline Posser Simeoni i Cristiano Ragagnin de Menezes. "Viabilidade de Microcápsulas com Lactobacillus Acidophilus Armazenadas em Temperatura Ambiente". W XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-158.

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Setyoko, Hari, Bambang Sukamto, Fajar Wahyono i Lilik Krismiyanto. "Kecernaan Lemak Kasar dan Bobot Karkas Ayam Broiler Akibat Penambahan Ekstrak Buah Mengkudu (Morinda citrifolia L.) dan Lactobacillus acidophilus". W Kedaulatan Pangan Nasional Melalui Pengembangan Potensi Ternak Lokal di Era Kenormalan Baru. Animal Science : Polije Proceedings Series, 2020. http://dx.doi.org/10.25047/proc.anim.sci.2020.19.

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Penelitian ini bertujuan untuk mengetahui pengaruh penambahan kombinasi Ekstrak Buah Mengkudu (EBM) dan Lactobacillus acidophilus (LA) terhadap kecernaan lemak kasar, persentase lemak abdominal, dan bobot karkas ayam broiler. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) pola faktorial 3x3 dengan 9 perlakuan dan 3 ulangan (setiap unit percobaan berisi 7 ekor ayam broiler). Perlakuan yang diterapkan pada penelitian yaitu A1B1 = EBM 0,04% + LA 0%; A1B2 = EBM 0,04% + LA 0,6%; A1B3 = EBM 0,04% + LA 1,2%; A2B1 = EBM 0,08% + LA 0%; A2B2 = EBM 0,08% + LA 0,6%; A2B3 = EBM 0,08% + LA 1,2%; A3B1 = EBM 0,12% + LA 0%; A3B2 = EBM 0,12% + LA 0,6%; A3B3 = EBM 0,12% + LA 1,2%. Parameter yang diukur meliputi kecernaan lemak kasar, persentase lemak abdominal, dan bobot karkas ayam broiler. Hasil penelitian dianalisis ANOVA. Apabila terdapat perbedaan tingkat signifikansi maka dilakukan uji lanjut dengan Uji Jarak Berganda Duncan. Hasil menunjukkan bahwa penambahan kombinasi EBM dan LA berpengaruh nyata (p<0,05) terhadap kecernaan lemak kasar, persentase lemak abdominal, dan bobot karkas ayam broiler. Kesimpulan penelitian yaitu penambahan kombinasi ekstrak buah mengkudu pada taraf 0,12% dan Lactobacillus acidophilus 1,2% dapat meningkatkan kecernaan lemak kasar dan bobot karkas namun menurukan persentase lemak abdominal.
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Raddatz, Greice Carine, Mariana de Araújo Etchepare, Gabriela Poletto, Maria Fernanda da S. Cáceres de Menezes, Juliano Smanioto Barin, Carlos Pasqualin Cavalheiro, Augusto Tasch Holkem, Thaiane Marques da Silva, Caroline Posser Simeoni i Cristiano Ragagnin de Menezes. "Viabilidade de Microcápsulas com Lactobacillus Acidophilus Durante Estocagem em Diferentes Temperaturas". W XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-152.

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"Antibacterial Activity of Jambi Forest Honey on Cariogenic Bacteria Lactobacillus acidophilus". W 4th Riau Medical Scientific and Expo 2022. Galaxy Science, 2022. http://dx.doi.org/10.11594/nstp.2022.2801.

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Wang, Chang-lu, Da-wei Liu, Yu-rong Wang, Feng-juan Li, Mian-hua Chen i Yan-yan Ma. "Survival of Lactobacillus acidophilus Encapsulated as Freeze-Dried Culture under Extreme Conditions". W 2010 4th International Conference on Bioinformatics and Biomedical Engineering (iCBBE). IEEE, 2010. http://dx.doi.org/10.1109/icbbe.2010.5515772.

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GONCALVES, H., S. R. FERREIRA i U. COUTINHO FILHO. "PREPARAÇÕES PROBIÓTICAS UTILIZANDO POUPA DE BANANA E Lactobacillus Acidophilus EM FERMENTAÇÃO SÓLIDA". W XI Congresso Brasileiro de Engenharia Química em Iniciação Científica. São Paulo: Editora Edgard Blücher, 2015. http://dx.doi.org/10.5151/chemeng-cobeqic2015-272-33112-252892.

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Menezes, Leidiane Andreia Acordi, i Deisy Alessandra Drunkler. "Microencapsulação de Lactobacillus Acidophilus Utilizando Extrato Hidrossolúvel de Soja Como Agente Encapsulante". W XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-014.

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Raddatz, Greice Carine, Mariana de Araújo Etchepare, Gabriela Poletto, Maria Fernanda da S. Cáceres de Menezes, Marina Pippi Barin, Thaiane Marques da Silva, Augusto Tasch Holkem, Carlos Pasqualin Cavalheiro, Hilda Hildebrand i Cristiano Ragagnin de Menezes. "Viabilidade Gastrointestinal Simulada de Micropartículas com Lactobacillus Acidophilus Obtidas por Gelificação Iônica". W XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-164.

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Raporty organizacyjne na temat "Lactobacillus acidophilus"

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Osman, Mohamed, Judith Stabel, Jesse M. Hostetter, Daniel S. Nettleton i Donald C. Beitz. Probiotic Lactobacillus acidophilus strain NP51® Curtails the Progression of Mycobacterium avium Subspecies paratuberculosis (MAP) Infection in Balb/c mice. Ames (Iowa): Iowa State University, styczeń 2011. http://dx.doi.org/10.31274/ans_air-180814-66.

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Osman, Mohamed, Judith Stabel, Jesse M. Hostetter, Daniel S. Nettleton i Donald C. Beitz. Prevention of Mycobacterium avium Subspecies paratuberculosis (MAP) Infection in Balb/c mice by Feeding Lactobacillus acidophilus Strain NP-51®. Ames (Iowa): Iowa State University, styczeń 2010. http://dx.doi.org/10.31274/ans_air-180814-944.

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