The objective of this study was to determine the effect of encapsulation on survival of probiotic Lactobacillus acidophilus ATCC 4356 (ATCC 4356) in yogurt and during artificial gastric digestion. Strain ATCC 4356 was added to yogurt either encapsulated in calcium alginate or in free form (unencapsulated) at levels of 8.26 and 9.47 log cfu/g, respectively, and the influence of alginate capsules (1.5 to 2.5mm) on the sensorial characteristics of yogurts was investigated. The ATCC 4356 strain was introduced into an artificial gastric solution consisting of 0.08 N HCl (pH 1.5) containing 0.2% NaCl or into artificial bile juice consisting of 1.2% bile salts in de Man, Rogosa, and Sharpe broth to determine the stability of the probiotic bacteria. When incubated for 2h in artificial gastric juice, the free ATCC 4356 did not survive (reduction of >7 log cfu/g). We observed, however, greater survival of encapsulated ATCC 4356, with a reduction of only 3 log cfu/g. Incubation in artificial bile juice (6 h) did not significantly affect the viability of free or encapsulated ATCC 4356. Moreover, statistically significant reductions (~1 log cfu/g) of both free and encapsulated ATCC 4356 were observed during 4-wk refrigerated storage of yogurts. The addition of probiotic cultures in free or alginate-encapsulated form did not significantly affect appearance/color or flavor/odor of the yogurts. However, significant deficiencies were found in body/texture of yogurts containing encapsulated ATCC 4356. We concluded that incorporation of free and encapsulated probiotic bacteria did not substantially change the overall sensory properties of yogurts, and encapsulation in alginate using the extrusion method greatly enhanced the survival of probiotic bacteria against an artificial human gastric digestive system.
Isolated and identified toxigenic and nontoxigenic Penicillium roqueforti (PR) strains from moldy tulum cheeses were inoculated into tulum cheeses made in the laboratory and ripened at 5 and 12 degrees C. Mycotoxin (patulin, penicillic acid, PR toxin, and roquefortine) formation in the control and mold-inoculated cheeses were detected by thin-layer chromatography on the first through fourth months of ripening. Patulin, penicillic acid, and PR toxin were not detected in the experimental cheeses. Only roquefortine was detected in cheese inoculated with the toxigenic strain of the mold and ripened at 5 and 12 degrees C on the third and first months of ripening, respectively. Toxin in cheeses ripened at 5 and 12 degrees C was 2.1 to 2.4 and 2.1 to 3.8 mg/kg cheese, respectively.
Forty nine meat product samples were examined for the fungal genera. Penicillium sp. was detected in 74.8% of samples. No sample contained Aspergillus parasiticus or Aspergillus flavus. Production of aflatoxins in sausage, salami, sucuk and kavurma by A . parasiticus and A.flavus was studied at different temperatures. A . parasiticus and A.flavus produced no aflatoxins on meat products samples at 15 "C. Sucuk was a poor substrate for A.parasiticus and A.flavus at 25 "C. Sausage, salami and kavurma were favorable substrates for aflatoxin production by A . parasiticus at 25 "C. Zusammenfassung Bildung von Aflatoxinen in Wurst, Salami, Sucuk und Kavurma Es werden 49 Proben von Fleischprodukten auf das Vorkommen von Schimmelpilzen untersucht. Penicillium sp. wird in 74,8 YO der Proben nachgewiesen. Aspergillus parasiticus oder Aspergillus flauus sind in keiner Probe enthalten. In Wurst, Salami, Sucuk und Kavurma wird die Bildung von Aflatoxinen durch A . parasiticus und A.flavus bei verschiedenen Temperaturen untersucht. Beide Pilze produzieren bei 15 "C auf Fleichprodukten keine Aflatoxine. Sucuk ist bei 25 "C fur beide Pihe ein wenig geeignetes Substrat. Wurst, Salami und Kavurma sind dagegen bevorzugte Substrate fur die Bildung von Aflatoxinen durch A . parasiticus bei 25 "C.
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