Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate
BACKGROUND The main objectives of the paper were to study influence of immobilisation of dairy starter culture ‘Lactoferm ABY 6’ on fermentation and probiotic potential of fermented whey‐based substrate. RESULTS Fermentation with free cells takes 1.5 h less than fermentation with encapsulated cells,...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2016-03, Vol.96 (5), p.1723-1729 |
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| creator | Krunić, Tanja Ž Bulatović, Maja LJ Obradović, Nataša S Vukašinović-Sekulić, Maja S Rakin, Marica B |
| description | BACKGROUND
The main objectives of the paper were to study influence of immobilisation of dairy starter culture ‘Lactoferm ABY 6’ on fermentation and probiotic potential of fermented whey‐based substrate.
RESULTS
Fermentation with free cells takes 1.5 h less than fermentation with encapsulated cells, but samples with encapsulated cells have better characteristics after 28 days of storage. Chitosan coating provides additional protection of cells in bile salt solution (95.86% of viable cells compared to the initial number) and simulated gastric juice (37.8% for pH 2.5) compared to the alginate beads (94.54% in bile salt solution and 36.18% in simulated gastric juice for pH 2.5). Free cells had a drastic reduction in the number of viable cells (83.0% in bile salt solution and no viable cells in simulated gastric juice for pH 2.5).
CONCLUSION
Samples with alginate beads and chitosan‐coated alginate beads have significantly (P < 0.05) higher viable cell count than samples with free cells, during 4 h monitoring survival at pH 2.5, pH 3.0 and 0.3% bovine bile solution. These beads can be used to improve survival of probiotic cells in fermented whey‐based beverage during storage and consummation, which improves the quality of the product. © 2015 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.7278 |
| format | Article |
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The main objectives of the paper were to study influence of immobilisation of dairy starter culture ‘Lactoferm ABY 6’ on fermentation and probiotic potential of fermented whey‐based substrate.
RESULTS
Fermentation with free cells takes 1.5 h less than fermentation with encapsulated cells, but samples with encapsulated cells have better characteristics after 28 days of storage. Chitosan coating provides additional protection of cells in bile salt solution (95.86% of viable cells compared to the initial number) and simulated gastric juice (37.8% for pH 2.5) compared to the alginate beads (94.54% in bile salt solution and 36.18% in simulated gastric juice for pH 2.5). Free cells had a drastic reduction in the number of viable cells (83.0% in bile salt solution and no viable cells in simulated gastric juice for pH 2.5).
CONCLUSION
Samples with alginate beads and chitosan‐coated alginate beads have significantly (P < 0.05) higher viable cell count than samples with free cells, during 4 h monitoring survival at pH 2.5, pH 3.0 and 0.3% bovine bile solution. These beads can be used to improve survival of probiotic cells in fermented whey‐based beverage during storage and consummation, which improves the quality of the product. © 2015 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.7278</identifier><identifier>PMID: 26033314</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Alginates ; Alginates - chemistry ; Animals ; Beads ; Bifidobacterium bifidum - physiology ; Cattle ; Cells, Immobilized - physiology ; Chitosan ; Chitosan - chemistry ; Cultured Milk Products - analysis ; Fermentation ; Food science ; Glucuronic Acid - chemistry ; Hexuronic Acids - chemistry ; Hydrogen-Ion Concentration ; immobilisation ; Juices ; Lactobacillus - physiology ; probiotic ; Salt solutions ; Simulation ; Streptococcus salivarius - physiology ; Substrates ; Whey</subject><ispartof>Journal of the science of food and agriculture, 2016-03, Vol.96 (5), p.1723-1729</ispartof><rights>2015 Society of Chemical Industry</rights><rights>2015 Society of Chemical Industry.</rights><rights>2016 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5278-67dd52e0c4a910ba3057d49b839231b071752aba61e4beb78e6bd467b69212d43</citedby><cites>FETCH-LOGICAL-c5278-67dd52e0c4a910ba3057d49b839231b071752aba61e4beb78e6bd467b69212d43</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.7278$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.7278$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26033314$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Krunić, Tanja Ž</creatorcontrib><creatorcontrib>Bulatović, Maja LJ</creatorcontrib><creatorcontrib>Obradović, Nataša S</creatorcontrib><creatorcontrib>Vukašinović-Sekulić, Maja S</creatorcontrib><creatorcontrib>Rakin, Marica B</creatorcontrib><title>Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>BACKGROUND
The main objectives of the paper were to study influence of immobilisation of dairy starter culture ‘Lactoferm ABY 6’ on fermentation and probiotic potential of fermented whey‐based substrate.
RESULTS
Fermentation with free cells takes 1.5 h less than fermentation with encapsulated cells, but samples with encapsulated cells have better characteristics after 28 days of storage. Chitosan coating provides additional protection of cells in bile salt solution (95.86% of viable cells compared to the initial number) and simulated gastric juice (37.8% for pH 2.5) compared to the alginate beads (94.54% in bile salt solution and 36.18% in simulated gastric juice for pH 2.5). Free cells had a drastic reduction in the number of viable cells (83.0% in bile salt solution and no viable cells in simulated gastric juice for pH 2.5).
CONCLUSION
Samples with alginate beads and chitosan‐coated alginate beads have significantly (P < 0.05) higher viable cell count than samples with free cells, during 4 h monitoring survival at pH 2.5, pH 3.0 and 0.3% bovine bile solution. These beads can be used to improve survival of probiotic cells in fermented whey‐based beverage during storage and consummation, which improves the quality of the product. © 2015 Society of Chemical Industry</description><subject>Alginates</subject><subject>Alginates - chemistry</subject><subject>Animals</subject><subject>Beads</subject><subject>Bifidobacterium bifidum - physiology</subject><subject>Cattle</subject><subject>Cells, Immobilized - physiology</subject><subject>Chitosan</subject><subject>Chitosan - chemistry</subject><subject>Cultured Milk Products - analysis</subject><subject>Fermentation</subject><subject>Food science</subject><subject>Glucuronic Acid - chemistry</subject><subject>Hexuronic Acids - chemistry</subject><subject>Hydrogen-Ion Concentration</subject><subject>immobilisation</subject><subject>Juices</subject><subject>Lactobacillus - physiology</subject><subject>probiotic</subject><subject>Salt solutions</subject><subject>Simulation</subject><subject>Streptococcus salivarius - physiology</subject><subject>Substrates</subject><subject>Whey</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkc1u1TAQhS0EoreFBS-ALLGBRdqxk9jxsq36A6pgURBSN5adTIQv-Sm205I-PY5y6QIJwcoazTeffHQIecXgkAHwo21ozaHksnpCNgyUzAAYPCWbtONZyQq-R_ZD2AKAUkI8J3tcQJ7nrNiQh7O2xTrSsaWu70frOhdMdONAexPRO9MFmoY7Z5ZVnKkZGtqi73GIK2fq6O6WTVI0xvmZhmh8uqX11MXJI3UDvf-Gc2ZNwIaGyYbok_wFedYmPb7cvQfky_nZ59PL7OrTxfvT46usLlOkTMimKTlCXRjFwJocStkUyla54jmzIJksubFGMCwsWlmhsE0hpBWKM94U-QF5u3pv_fhjwhB170KNXWcGHKegWQVQVAKY-DcqKyhZqUr-H2j6GC8kVAl98we6HSc_pMwLBQp4CpqodytV-zEEj62-9a43ftYM9FKzXmrWS82Jfb0zTrbH5pH83WsCjlbg3nU4_92kP1yfH--U2XrhQsSfjxfGf9dC5rLUXz9eaHlzcslPbpS-zn8BK5fBCA</recordid><startdate>20160330</startdate><enddate>20160330</enddate><creator>Krunić, Tanja Ž</creator><creator>Bulatović, Maja LJ</creator><creator>Obradović, Nataša S</creator><creator>Vukašinović-Sekulić, Maja S</creator><creator>Rakin, Marica B</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>20160330</creationdate><title>Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate</title><author>Krunić, Tanja Ž ; Bulatović, Maja LJ ; Obradović, Nataša S ; Vukašinović-Sekulić, Maja S ; Rakin, Marica B</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5278-67dd52e0c4a910ba3057d49b839231b071752aba61e4beb78e6bd467b69212d43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Alginates</topic><topic>Alginates - chemistry</topic><topic>Animals</topic><topic>Beads</topic><topic>Bifidobacterium bifidum - physiology</topic><topic>Cattle</topic><topic>Cells, Immobilized - physiology</topic><topic>Chitosan</topic><topic>Chitosan - chemistry</topic><topic>Cultured Milk Products - analysis</topic><topic>Fermentation</topic><topic>Food science</topic><topic>Glucuronic Acid - chemistry</topic><topic>Hexuronic Acids - chemistry</topic><topic>Hydrogen-Ion Concentration</topic><topic>immobilisation</topic><topic>Juices</topic><topic>Lactobacillus - physiology</topic><topic>probiotic</topic><topic>Salt solutions</topic><topic>Simulation</topic><topic>Streptococcus salivarius - physiology</topic><topic>Substrates</topic><topic>Whey</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Krunić, Tanja Ž</creatorcontrib><creatorcontrib>Bulatović, Maja LJ</creatorcontrib><creatorcontrib>Obradović, Nataša S</creatorcontrib><creatorcontrib>Vukašinović-Sekulić, Maja S</creatorcontrib><creatorcontrib>Rakin, Marica B</creatorcontrib><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Krunić, Tanja Ž</au><au>Bulatović, Maja LJ</au><au>Obradović, Nataša S</au><au>Vukašinović-Sekulić, Maja S</au><au>Rakin, Marica B</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2016-03-30</date><risdate>2016</risdate><volume>96</volume><issue>5</issue><spage>1723</spage><epage>1729</epage><pages>1723-1729</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>BACKGROUND
The main objectives of the paper were to study influence of immobilisation of dairy starter culture ‘Lactoferm ABY 6’ on fermentation and probiotic potential of fermented whey‐based substrate.
RESULTS
Fermentation with free cells takes 1.5 h less than fermentation with encapsulated cells, but samples with encapsulated cells have better characteristics after 28 days of storage. Chitosan coating provides additional protection of cells in bile salt solution (95.86% of viable cells compared to the initial number) and simulated gastric juice (37.8% for pH 2.5) compared to the alginate beads (94.54% in bile salt solution and 36.18% in simulated gastric juice for pH 2.5). Free cells had a drastic reduction in the number of viable cells (83.0% in bile salt solution and no viable cells in simulated gastric juice for pH 2.5).
CONCLUSION
Samples with alginate beads and chitosan‐coated alginate beads have significantly (P < 0.05) higher viable cell count than samples with free cells, during 4 h monitoring survival at pH 2.5, pH 3.0 and 0.3% bovine bile solution. These beads can be used to improve survival of probiotic cells in fermented whey‐based beverage during storage and consummation, which improves the quality of the product. © 2015 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>26033314</pmid><doi>10.1002/jsfa.7278</doi><tpages>7</tpages></addata></record> |
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| source | MEDLINE; Wiley Online Library |
| subjects | Alginates Alginates - chemistry Animals Beads Bifidobacterium bifidum - physiology Cattle Cells, Immobilized - physiology Chitosan Chitosan - chemistry Cultured Milk Products - analysis Fermentation Food science Glucuronic Acid - chemistry Hexuronic Acids - chemistry Hydrogen-Ion Concentration immobilisation Juices Lactobacillus - physiology probiotic Salt solutions Simulation Streptococcus salivarius - physiology Substrates Whey |
| title | Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate |
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