Bifidobacterial Probiotics Through Fermented Foods

Achi, Sajan Chandrangadhan; Halami, Prakash M.

doi:10.1007/978-981-10-5708-3_16

Cited by 5 publications

(5 citation statements)

References 84 publications

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“…The high bacteria count in the locally produced "ogiri" may be attributable to poor hygienic practices and poor sanitary quality of processing utensils, water and packaging materials. A similar observation was made by [3,4].…”

Section: Recommendationsupporting

confidence: 87%

“…The presence of Klebsiella, Coliform could constitute a health risk since some species of this genius are associated with the diseases of man. This observation was also made by [4] who also expressed the expectation that heat treatment subjected to "ogiri" and "ogiri okpei" respectively during cooking will destroy these organisms and possibly any toxin in the condiment. Therefore there is the risk of using "ogiri" in the preparation of cold ready-to-eat foods such as "abacha".…”

Section: The Isolation Of Coagulase Positivementioning

confidence: 72%

“…"Ogiri" constitute a major soup condiment in Anambra, Enugu, Abia and Imo States of Nigeria. The production is based on uncontrolled fermentation which involves dehulling of the raw seeds, boiling to soften the seeds and fermentation for three to four days prior to drying and mashing to a smooth paste "ogiri" [3,4]. and detoxification of anti-nutrients [4].…”

Section: Introductionmentioning

confidence: 99%

“…Dehulling of seeds is usually done manually by local producers and this introduces a myriad of organisms into the seed prior to fermentation some of which may be pathogenic and this coupled with unhygienic fermentation and operation environment could result in the production of "ogiri" with variable quality and unacceptable aroma, short shelf life and the one that pose health hazard to the consumers [4].…”

Section: Introductionmentioning

confidence: 99%

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Hazard Analysis Critical Control Points on “Ogiri” Produced From Different Substrates

2024

IJBPAS

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The study was on the identification of hazards in the production of "ogiri" from creeping melon (Citrullus vulgaris), climbing melon (Cucumeropsis manii), castor oil (Ricinus communis) and fluted pumpkin (Telfairia occidentalis) seeds and establishment of Critical Control Points in the course of production. The processed and unprocessed samples as well as utensils, packaging materials and water used in the production of "ogiri" were analyzed using standard methods. Hazard analysis was carried out at each stage of production. Samples were collected from different States in Nigeria.Microbial isolates were obtained from different sources (raw seeds, processed "ogiri", handlers, utensils, packaging materials as well as each stage of production. The bacterial and fungal isolates were identified by DNA sequencing 165rDNA and ITSrDNA. The Critical Control Points were determined using decision tree and the results analyzed statistically using Analysis of Variance (ANOVA). The mean viable microbial counts of raw and processed samples significantly (P<0.05) increased from 8.3 x 10 4 to 3.7 x 10 8 cfu/g, 9.5 x 10 4 to 5.2 x 10 8 cfu/g, 9.8 x 10 4 to 4.7 x 10 8 cfu/g and 7.6 x 10 4 to 4.5 x 10 8 cfu/g in climbing melon, castor oil, creeping melon and fluted pumpkin respectively. The coliform counts from different sources were higher than the acceptable limits 10 4 cfu/g and 10 2 cfu/g for heterotrophic bacteria and coliform respectively. The heavy metal contents were higher in the raw than in the processed samples. The hazard analysis revealed sorting, washing,

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Section: Recommendationsupporting

confidence: 87%

Section: The Isolation Of Coagulase Positivementioning

confidence: 72%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Hazard Analysis Critical Control Points on “Ogiri” Produced From Different Substrates

2024

IJBPAS

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“…Bifidobacteria supplementation as a probiotic is known to improve health of the host as well as prevent and alleviate various diseases [1]. Probiotics are available as pharmaceutical preparation and food formulations; the latter is generally preferred vis-à-vis former [2].…”

Section: Introductionmentioning

confidence: 99%

Effect of Encapsulation on Viability of Bifidobacterium longum CFR815j and Physiochemical Properties of Ice Cream

2018

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The health beneficial attributes of bifidobacteria and its safe association with the host gut has increased its significance as a probiotic. However delivering probiotic bifidobacteria with Minimum Biological Value (MBV) through product has always been a challenge. In the present study, an attempt was made to maintain the viability of native isolate of CFR 815j and deliver through ice-cream. CFR815j was microencapsulated in alginate starch capsules by emulsification followed by evaluation of bead stability in simulated gastrointestinal conditions. After incorporation in ice-cream, the effect on chemical properties, sensory parameters and meltdown characteristics of the product were also evaluated. Survival studies of revealed higher counts than 10 in the product which is essential for probiotic bacteria to exhibit beneficial effect. Further, all the properties of this ice-cream were comparable to the regular ice-cream. Our studies conclude that encapsulation was able to maintain the requisite MBV of bifidobacteria in ice-cream without affecting the sensory characteristics.

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Prophylactic effects of probiotic Bifidobacterium spp. in the resolution of inflammation in arthritic rats

Achi

Talahalli

Halami

2019

Appl Microbiol Biotechnol

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Bifidobacterial Probiotics Through Fermented Foods

Cited by 5 publications

References 84 publications

Hazard Analysis Critical Control Points on “Ogiri” Produced From Different Substrates

Hazard Analysis Critical Control Points on “Ogiri” Produced From Different Substrates

Effect of Encapsulation on Viability of Bifidobacterium longum CFR815j and Physiochemical Properties of Ice Cream

Prophylactic effects of probiotic Bifidobacterium spp. in the resolution of inflammation in arthritic rats

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