scholarly journals Quality Characteristics of Kimchi Prepared with Dioscorea batatas

2021 ◽  
Vol 59 (2) ◽  
pp. 275-286
Author(s):  
Kyung-Mi Yang ◽  
Hyun-Joo Kong ◽  
Ji-Eun Kwon ◽  
In-Jeong Yun
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Count ◽  
Storage Period ◽  
Viable Cell ◽  
Pharmacological Action ◽  
Viable Cell Count ◽  
Anthocyanin Content ◽  
Dioscorea Batatas ◽  
White Radish

In this study, we produced kimchi with cooked Dioscorea batatas yam based on the its outstanding nutritional value, biological activity, and pharmacological action. Sliced kimchi cabbage, processed white radish kimchi (kkakdugi), and whole kimchi cabbage were prepared with 3% Dioscorea batatas, and the physicochemical and bioactivity characteristics were analyzed. In three kinds of Dioscorea batatas. The pH of the kimchi decreased and its acidity increased as the storage period was extended. The period of the maximum total viable cell count of the sliced cabbage and the processed white radish kimchi (kkakdugi) was 14 days, while the period for whole kimchi cabbage was 21 days. The period of maximum lactic acid bacteria count was 14 days for all three kinds. For physiological activities, polyphenol and flavonoid contents and DPPH elimination were highest immediately after production of the kimchi. Also, anthocyanin content increased as the storage period extended. The pH, acidity, total viable cell count, lactic acid bacteria count, and physiological activities were shown to be different according to the type of kimchi and the storage period.

scholarly journals The Possibility of Obtaining Buckwheat Beverages Fermented with Lactic Acid Bacteria and Bifidobacteria

2020 ◽  
Author(s):  
Ewa Kowalska ◽  
Małgorzata Ziarno
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Count ◽  
Chromatographic Analysis ◽  
Viable Cell ◽  
Starter Cultures ◽  
Refrigerated Storage ◽  
Biochemical Activity ◽  
Health Promoting ◽  
And Storage

In this study, we aimed to examine the effect of four different industrial starter cultures containing lactic acid bacteria and bifidobacteria on the selected characteristics of beverages prepared from buckwheat and stored at 4°C for 28 days. We estimated the pH of the beverages during fermentation and storage under refrigerated conditions. We also determined the number of lactic acid bacteria and bifidobacteria and performed a chromatographic analysis of the carbohydrates. According to the results, the tested starter cultures effectively fermented the buckwheat beverage. The viable cell count of the starter microflora was sufficient to demonstrate the health-promoting properties of buckwheat. The pH of beverages was stable during the refrigerated storage. However, the carbohydrate content of the stored beverages changed, which indicates a constant biochemical activity of the microflora.

scholarly journals Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 768
Author(s):  
Christos Bontsidis ◽  
Athanasios Mallouchos ◽  
Antonia Terpou ◽  
Anastasios Nikolaou ◽  
Georgia Batra ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Chemical Properties ◽  
Storage Period ◽  
Probiotic Strain ◽  
Physicochemical Characteristics ◽  
Probiotic Properties ◽  
Acid Fermentation ◽  
Chokeberry Juice ◽  
Fermented Juice

On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.

Performance of Some Heat-Sensitive Differential Agars Prepared and Melted by Microwave Energy1

1988 ◽  
Vol 51 (7) ◽  
pp. 577-578 ◽  
Author(s):  
C. LIANG ◽  
D. Y. C. FUNG
Keyword(s):  
Escherichia Coli ◽  
Cell Count ◽  
Viable Cell ◽  
Microwave Energy ◽  
Microwave Oven ◽  
Viable Cell Count ◽  
Streptococcus Faecalis ◽  
Cell Counts ◽  
Significant Difference ◽  
Conventional Boiling

The viable cell count performance of some heat-sensitive differential agars prepared and remelted by microwave energy was evaluated for Salmonella choleraesui, Streptococcus faecalis and Escherichia coli. The conventional boiling method was used for comparison. No significant difference was found between the microwave oven processed agar and the conventional-boiling processed agar in viable cell counts of the target bacteria. Heating and reheating of violet red bile agar, bismuth sulfite agar, and KF Streptococcus agar by both methods did not change agar performance. However, remelting of desoxycholate citrate agar by both methods resulted in a substantial lowering of viable cell counts.

scholarly journals Modeling by artificial neural networks of silver carp (Hypophthalmichthys molitrixi) with sous vide processing on the effects of storage and processing temperatures on the microbiological status

2021 ◽  
Author(s):  
Seyed Vali Hosseini ◽  
Milad Pero ◽  
Reza Tahergorabi ◽  
Shirin Kazemzadeh ◽  
Ricardo Santos Alemán ◽  
...  
Keyword(s):  
Neural Network ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Silver Carp ◽  
Storage Period ◽  
Viable Count ◽  
Total Viable Count ◽  
Sous Vide ◽  
Hidden Layer ◽  
Microbiological Status

AbstractTo evaluate and anticipate the microbial changes of silver carp (Hypophthalmichthys molitrixi) during cold storage (0, 5, 10, 15 & 21 day) at different sous vide processing temperatures (60, 65, 70, and 75 °C), changes in microbial load of Enterobacteriaceae, Lactic Acid bacteria (LAB), Pseudomonas, Psychrotrophs, and total viable count (TVC) were considered. A radial basis function neural network (RBFNN) model was established to predict the changes in the microbial content of silver carp. The critical temperature for inactivation of Enterobacteriaceae and lactic acid bacteria was 65 °C and for Pseudomonas and Psychrotrophs was 70 °C and the highest value (75 °C) was observed for the total viable count. In samples processed at 75 °C, the presence of Enterobacteriaceae, Pseudomonas and Psychrotrophs were not detectable up to 15 days of storage and lactic acid bacteria were not detectable even at the end of the storage period. The optimal ANN topology for modeling Enterobacteriaceae, Pseudomonas, and Psychrotroph contained 9 neurons in the hidden layer, but for TVC and LAB, it was 14 neurons.

scholarly journals Microbiological measurements for the development of a new preservation procedure for liquid egg

2011 ◽  
Vol 29 (No. 6) ◽  
pp. 569-574 ◽  
Author(s):  
C. Németh ◽  
B. Mráz ◽  
L. Friedrich ◽  
A. Suhajda ◽  
B. Janzsó ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cell Count ◽  
Food Industry ◽  
Viable Cell ◽  
Viable Cell Count ◽  
Shell Eggs ◽  
Significant Difference ◽  
Egg Products ◽  
Powdered Form ◽  
Microbiological Status

Since recently, the food industry has been increasingly using ready-to-process egg products as the basic materials instead of shell eggs. Subsequent to breaking shell eggs and completing pasteurisation, they are put on the market as liquid egg products or in powdered form as dried eggs. Consumers prefer liquid eggs which better preserve the advantageous properties of natural eggs, however, their shelf life is short with quick spoilage. We have examined, how long heat treatment is needed at temperatures below pasteurisation to influence the microbiological status of liquid egg products and in this way also their shelf life. A significant difference was found between the microorganism reducing effects of the commonly used pasteurisation process and that of keeping liquid eggs at 55°C for 24 hours. While pasteurisation can only “considerably” reduce the viable cell count in liquid egg products, keeping the product at 55°C for 24 h would very probably result in no or very low viable cell count.

scholarly journals Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

2020 ◽  
Vol 8 (9) ◽  
pp. 1322
Author(s):  
Rosa Schettino ◽  
Erica Pontonio ◽  
Marco Gobbetti ◽  
Carlo Giuseppe Rizzello
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Storage Period ◽  
Protein Digestibility ◽  
Antinutritional Factors ◽  
Chickpea Flour ◽  
Water Salt ◽  
Calcium Propionate ◽  
Fresh Pasta

Fresh pasta is subjected to rapid spoilage, mainly due to the metabolic activity of bacteria, yeasts, and especially molds, which negatively affect the sensorial characteristics and the safety of the product. In this work, chickpea flour was fermented with selected lactic acid bacteria, characterized in terms of the antifungal activity, and used to fortify fresh semolina pasta. Pasta was characterized and subjected to a long period of storage after being artificially inoculated with Penicillium roqueforti. Conventional fresh semolina pasta, produced with or without calcium propionate addition, was used as a reference. The water/salt-soluble extract from chickpea sourdough exhibited antifungal activity towards a large spectrum of molds. Its purification led to the identification of ten potentially active peptides. Besides the high content of dietary fibers (4.37%) and proteins (11.20%), nutritional improvements, such as the decrease of the antinutritional factors concentration and the starch hydrolysis index (25% lower than the control) and the increase of the protein digestibility (36% higher than the control), were achieved in fresh pasta fortified with the chickpea sourdough. Inhibition of the indicator mold growth during a 40-day storage period was more effective than in pasta added to calcium propionate.

scholarly journals EVALUATION OF ANTICANCER ACTIVITY OF CUCUMIS CALLOSUS AGAINST EHRLICH’S ASCITES CARCINOMA BEARING MICE

2018 ◽  
Vol 11 (10) ◽  
pp. 438
Author(s):  
Siva Prasad Panda ◽  
Rajsekhar Reddy A ◽  
Uttam Prasad Panigrahy
Keyword(s):  
Cell Count ◽  
Anticancer Activity ◽  
Tumor Volume ◽  
Viable Cell ◽  
Viable Cell Count ◽  
Standard Drug ◽  
Tumor Weight ◽  
Eac Cells

Objective: Our previous research isolated Cucurbitacin B (CuB) and ebenone leucopentaacetate (ELP) from methanolic fruit extract of Cucumis callosus (MFCC). The fruits of C. callosus (Rottl.) Cogn. (Family: Cucurbitaceae) plant have been traditionally used for antioxidant, anti-inflammatory, and antidiabetic actions. The objective of this research was to evaluate in vitro and in vivo anticancer effect of MFCC on Ehrlich Ascites Carcinoma (EAC) cell lines.Methods: In vitro anticancer assay of MFCC and standard drug, 5-fluorouracil (5-FU) was evaluated using Trypan blue and 3-(4, 5-dimethylthiazol-yl)-2, 5-diphenyl tetrazolium bromide methods. In vivo anticancer activity of MFCC and 5-FU was also performed after 24h of EAC cells (2×106cells/ mouse) inoculation based on toxicity study for 9 consecutive days. The activity of the extract was assessed by the study of tumor volume, tumor weight, viable and non-viable cell count, hematological parameters, and biochemical estimations.Results: The MFCC showed the direct antitumor effect on EAC cells in a dose-dependent manner with an IG50 value of 0.61 mg/ml. Furthermore, MFCC (350 mg/kg) exhibited significant (p<0.01) decrease in tumor volume, tumor weight, and viable cell count of EAC-treated mice. Hematological profile, biochemical estimation assay significantly (p<0.01) reverted to normal level in MFCC, and 5-FU treated mice.Conclusion: The anticancer activity of fruits of C callosus is may be either due to the presence of CuB or/and ELP as phytoconstituent and the activity is comparable to standard drug 5-FU.

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