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BACKGROUND The combination of the nutritional profile of almond milk with the benefits of probiotic bacteria is an interesting development to meet the demand for sustainable and health‐promoting food. Almond milk inoculated with probiotic Lactobacillus plantarum (ATCC8014) was spray dried and the almond, its milk, and powders were characterized physicochemically. Samples were characterized in terms of bacterial survival before and after atomization. Bacterial viability and total fatty acid changes were studied during 8 months’ storage at 4 and 22 °C. RESULTS Results showed adequate physicochemical properties and an optimal bacterial survival rate, maintaining almost the same values before and after the spray‐drying operation. A decrease was observed in the cell viability for samples stored at 4 °C. However, the cell count was maintained above the minimum level suggested (107 living cells) to allow potential probiotic functionality for 8 months. On the other hand, the count cell of powders stored at 22 °C was below the minimum level required after 6 months. The fatty acids profile was not significantly (P > 0.05) affected by storage time and temperature. CONCLUSION A new almond‐based‐product with probiotics was developed to meet consumer demands. Almond nutrients were recovered from almond milk powder and were found to be a good source of K and high in Mg and in monounsaturated fat. The viability of bacteria was assured during 8 months of storage at 4 °C and up to 6 months for samples stored at 22 °C. © 2020 Society of Chemical Industry

Gluten free products available on the market have a low textural quality associated with high crumbly structure, low-flavor, aroma, poor mouthfeel, less appearance, in comparison with the conventional final baked products. The aim of this study was to assess the influence of rice sourdough fermented with Lactobacillus spicheri DSM 15429 strain on textural, volatile profile, and sensorial properties of gluten free muffins in order to obtain baked goods with improved quality characteristics. Lactobacillus spicheri is a novel strain isolated from industrial rice sourdough but unexploited for bakery products manufacturing. The results showed that Lactobacillus spicheri DSM 15429 was able to growth in the rice flour influencing the texture and the volatile profile of gluten free muffins as well as their sensory characteristics. Both, textural parameters and volatiles recorded significant differences comparing to muffins obtained with a spontaneously fermented rice sourdough. Hardness and cohesiveness decreased while springiness and resilience of gluten free muffins improved their values. The volatile profile of gluten free muffins was significantly improved by utilization of the rice sourdough fermented with Lactobacilus spicheri DSM 15429. 3-methylbutanal, 2-methylbutanal, acetophenone and limonene were the main volatile derivatives responsible for aroma and odor scores of sensory analysis.

During biodiesel production, massive amounts of raw glycerol are created generating an environmental issue and the same time an increase of biodiesel production cost at the same time. This raw glycerol could be converted by specific strains into value-added products, like 1,3-propanediol (1,3-PD), an important monomer used in the synthesis of biodegradable polyesters.The present work is based on recent scientific articles and experimental studies on the targeted topic, namely on the use of bacterial strains for bioconversion of biodiesel-derived glycerol into valuable products, like 1,3-PD. Concentrations, yields and productivity of 1,3-PD are presented for various bacterial strains. Important results as respects the microbial bioconversion of biodiesel-derived glycerol into 1,3-PD were registered for strains like Klebsiella pneumoniae, Citrobacter freundii, Escherichia coli and Lactobacillus diolivorans.From this study can be concluded that waste glycerol may be used as a nutrient source for microbial development and the production of 1,3-propanediol with high concentrations and yields.

An alternative therapy to diarrhoeal episodes induced by E. coli is represented by probiotic strains (e.g Lactobacillus), which are able to maintain the gut micro-flora in optimal parameters. This work highlights the inhibitory potential of probiotics (L. plantarum ATCC 8014) over the enteropathogenic bacteria like E. coli ATCC 25922. For this study we co-incubated L. plantarum with E. coli in MRS broth at different concentrations (10 4 CFU/mL -E. coli, 4 groups) for 24, 48 and 72h at 37 o C. After co-incubation, E. coli colonies developed on Levine media were counted towards the control. E. coli colonies decreased after 48 and 72h of co-incubation with L. plantarum. Also, was noticed that L. plantarum (10 8 CFU/mL) completely inhibits E. coli (10 4 CFU/mL) after 72h of co-incubation. This work proves the inhibitory potential of probiotic strains (L. plantarum ATCC 8014) against enteropathogenic bacteria (E. coli ATCC 25922).