Powders containing microorganisms and enzymes

Ghandi, Amir; Adhikari, Benu; Powell, Ian B.

doi:10.1533/9780857098672.3.593

Cited by 8 publications

(6 citation statements)

References 103 publications

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“…In contrast to air drying, fluidized bed is characterized by optimal heat and equal temperature distribution that allows efficient drying of sensitive compounds and microorganisms [15]. The fluidized bed technique was applied to the commercial production of dried baker's yeast [18], and probiotic encapsulates (e.g., Probiocap™) [36]. However, immobilization of LAB on a minimally processed pomace via fluidized bed has not been conducted to date.…”

Section: Granulation Of Bpf With Lab Using the Fluidized Bed Techniquementioning

confidence: 99%

“…Fluidized bed granulation is often a method of choice for drying heat-sensitive compounds, including microbial cultures. Advantages, such as good temperature control, equal temperature distribution, high drying capacity, short drying time, low maintenance costs, and large-scale production, are noticeable [15][16][17][18]. To minimize the damage caused by drying and to achieve increased bacterial viability in storage time, fluidized bed immobilization of LAB is mainly performed in the presence of protective carbohydrates [15].…”

Section: Introductionmentioning

confidence: 99%

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Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria

Jovanović

Zlatanović

Micić

et al. 2021

Foods

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Following the idea of sustainability in food production, a yogurt premix based on beetroot (Beta vulgaris) pomace flour (BPF) was developed. BPF was granulated with lactose solution containing lactic acid bacteria (LAB) by a fluidized bed. Particle size increased ~30%. A decrease in Carr Index from 21.5 to 14.98 and Hausner ratio from 1.27 to 1.18 confirmed improved flowability of granulated BPF, whereas a decrease in water activity implied better storability. Yogurts were produced weekly from neat starters and granulated BPF (3% w/w) that were stored for up to one month (4 °C). High viability of Streptococcus thermophilus was observed. Less pronounced syneresis, higher inhibition of colon cancer cell viability (13.0–24.5%), and anti-Escherichia activity were ascribed to BPF yogurts or their supernatants (i.e., extracted whey). Acceptable palatability for humans and dogs was demonstrated. A survey revealed positive consumers’ attitudes toward the granulated BPF as a premix for yogurts amended to humans and dogs. For the first time, BPF granulated with LAB was used as a premix for a fermented beverage. An initial step in the conceptualization of a novel DIY (do it yourself) formula for obtaining a fresh yogurt fortified with natural dietary fiber and antioxidants has been accomplished.

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Section: Granulation Of Bpf With Lab Using the Fluidized Bed Techniquementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria

Jovanović

Zlatanović

Micić

et al. 2021

Foods

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show abstract

“…On the other hand, storage of microorganisms for long time periods prior to their use is required by the food industry and consequently microorganism preservation is an industrial prerequisite [17,18,19]. Microencapsulation seems an attractive method for the food industry in order to guarantee long-term delivery of stable cultures in terms of viability and functional activities [20,21].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making

Mantzourani

Τέρπου

Alexopoulos

et al. 2019

Foods

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In the present study the effect of innovative biocatalysts as starter cultures in sourdough bread making was explored. The biocatalysts consisted of Lactobacillus paracasei K5 and Lactobacillus bulgaricus ATCC 11842 (in single and mixed form), immobilized on delignified wheat bran (DWB), and freeze dried without cryoprotectants. The parameters monitored were physicochemical characteristics, mold and rope spoilage appearance, volatile composition, and organoleptic characteristics. Results obtained showed that both biocatalysts exhibit good fermentative activity. However, the best results were achieved when freeze-dried immobilized L. paracasei K5 was applied as a single culture. In particular, the produced bread had a higher acidity (8.67 mL 0.1 N NaOH) and higher organic load (2.90 g/kg lactic acid and 1.11 g/kg acetic acid). This outcome was the main reason why this bread was preserved more regarding mold spoilage (14 days) and rope spoilage (12 days), respectively. In addition, the employment of freeze-dried immobilized L. paracasei K5 led to bread with better aromatic profile in terms of concentrations and number of volatile compounds produced as gas chromatography/mass spectrometry (GC/MS) analysis proved. Finally, no significant differences were observed through sensorial tests. Last but not least, it should be highlighted that the used microorganisms were cultured in cheese whey, minimizing the cost of the proposed biotechnological procedure.

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“…). Vacuum‐drying is a batch process, has very small throughput, and involves a residence time in the order of 20–100 h (Ghandi et al ). Vacuum‐drying is conceptually the ideal method for drying materials that are sensitive to heat or oxygen (such as microorganisms and enzymes) due to the advantage of removing moisture at low temperatures and minimising the possibility of oxidation reactions.…”

Section: Resultsmentioning

confidence: 99%

Development of vacuum‐dried probiotic milk powder with Bacillus coagulans

Haldar

Gandhi

2019

Int J of Dairy Tech

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The present study explored the possibilities of using Bacillus coagulans as a probiotic culture in vacuum-dried milk powder. The operational drying temperature at 63 AE 2°C under 0.7 kg/cm 2 pressure emerged as the best temperature at which to prepare dried milk powder within 4.5 h with a mean (AESEM) Bacillus coagulans B37 spore count of 8.78 AE 0.03 log cfu/g and moisture content of 4.82 AE 0.12%. The total spore counts in vacuum-dried milk powder did not change (P > 0.10) at storage temperatures of 7°C, 37°C or 45°C over a three-month period.

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Powders containing microorganisms and enzymes

Cited by 8 publications

References 103 publications

Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria

Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria

Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making

Development of vacuum‐dried probiotic milk powder with Bacillus coagulans

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