Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains

Kun, Szilárd; Rezessy‐Szabó, Judit M.; Nguyen, Quang D.; Hoschke, Ágoston

doi:10.1016/j.procbio.2008.03.008

Cited by 134 publications

(73 citation statements)

References 49 publications

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“…In the case of lactic acid bacteria, some authors [27,28] reported that an increased supplement of nitrogen source resulted in higher concentrations of lactic acid, and thus the fl avour of a product should be better. In our previous study [29], this effect was also observed when studying fermentation of carrot juice with several Bifi dobacterium strains. In this study, performances of newly isolated, human origin Bifi dobacterium strains on the fermentation of soymilk were focused.…”

Section: Acta Microbiologica Et Immunologicasupporting

confidence: 55%

“…Generally, maximum counts of cell numbers occurred at the 12 th hour of fermentation except for B. bifi dum B3.2 strain in independent of the initial cell concentration (from about 5×10 6 cfu/mL to 10 7 cfu/mL). 9 cfu/L.h) and B. logum Bb-46 (1.0 ×10 10 cfu/L.h) as well as were not far from volumetric productivities of some bifi dobacteria in carrot juice [29]. In the case of B. lactis Bb-12 strain, productivity was less in soymilk (2.7×10 9 cfu/L.h) compared with MRS medium (1.1×10 10 cfu/L.h) [38].…”

Section: Growth Volumetric Productivity and α-Galactosidase Activitymentioning

confidence: 92%

“…Viable counts: The plate counts of bifi dobacteria were determined on Beeren's agar [29] or TPY agar. Samples from the fermented broth were diluted by 10-fold serial dilution and aliquots were transferred into Petri dishes and mixed with the molten cooled medium (37 °C).…”

Section: Analytical Proceduresmentioning

confidence: 99%

“…The international standards recommend that the fermented products claiming health benefits must contain a minimum of 10 7 viable probiotic bacteria per gram of product at the time of purchase [29]. The changes in viable cells of bifi dobacteria during fermentation of soymilk are presented in Figure 1.…”

Section: Growth Volumetric Productivity and α-Galactosidase Activitymentioning

confidence: 99%

See 3 more Smart Citations

Performances of new isolates of Bifidobacterium on fermentation of soymilk

Havas

Kun

Perger-Mészáros³

et al. 2015

Acta Microbiologica et Immunologica Hungarica

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Growth and metabolic activity of several new, human origin isolates of Bifidobacterium strains were investigated. All tested bifi dobacteria strains were grown well on the native soymilk medium without any additional nutrients. The fermentation processes cultured with initial cell concentrations in 10 5 -10 7 cfu/ml resulted in 10 8 cfu/ml after 8-12 h of incubation in soymilk, and were kept viable up to the end of fermentation (48 h). Volumetric productivities of B. bifi dum B3.2, B. bifi dum B7.1 and B. breve B9.14 were 1.6×1010 cfu/L.h, 4.5×10 10 cfu/L.h and 7.6×10 9 cfu/L.h, respectively, whereas these values of B. lactis Bb-12 and B. longum Bb-46 probiotic strains were 2.7×10 9 cfu/L.h and 1.0×10 10 cfu/L.h. The α-galactosidase activities were also detected in the intracellular fraction of the disrupted cells. Productions of lactic and acetic acids were in the range of 23-60 mmol/L and 2.4-5.6 mmol/L, respectively. Molar ratios of acetate to lactate in all tested strains varied from 0.05-0.1 that are very promising for further technological development of probiotic fermented soy-based food products.

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Section: Acta Microbiologica Et Immunologicasupporting

confidence: 55%

Section: Growth Volumetric Productivity and α-Galactosidase Activitymentioning

confidence: 92%

Section: Analytical Proceduresmentioning

confidence: 99%

Section: Growth Volumetric Productivity and α-Galactosidase Activitymentioning

confidence: 99%

See 2 more Smart Citations

Performances of new isolates of Bifidobacterium on fermentation of soymilk

Havas

Kun

Perger-Mészáros³

et al. 2015

Acta Microbiologica et Immunologica Hungarica

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“…Carrot juice has a high nutritional value, and it is used as a natural source of provitamin A in the carotenoids drinks (Demir et al 2004;Yoon et al 2005). Carrot juice is a good raw material for the production of non milk based probiotic drink (Kun et al 2008). As reported by Schieber et al (2001), there is a steady increase of carrot juice consumption in many countries.…”

Section: Introductionmentioning

confidence: 99%

Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality

et al. 2014

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Purple carrot juice was clarified by microfiltration. Two modes of filtration, batch concentration and total recycle were tested and the effect of microfiltration process on permeate flux and membrane fouling was studied. Intrinsic membrane resistance was negligible compared with the fouling resistances, which was less than 5 % of total resistance. Determination of membrane hydraulic permeability showed that water cleaning could permit a recovery of about 7 % of initial hydraulic flux. The analysis of color parameters of feed, permeate and concentrate juice during filtration shows that the a* and b* values decrease for the permeate corresponding respectively to changes from green to red and from blue to yellow. The total sugar and reducing sugars increase in permeate and decrease in concentrate. This work showed that it was possible to clarify the purple carrot juice by microfiltration with a real amelioration of the juice appearance.

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Probiotics: Health benefits, food application, and colonization in the human gastrointestinal tract

Lau,

Quek

2024

Food Bioengineering

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Probiotics have become increasingly popular over the past two decades due to the continuously expanding scientific evidence indicating their beneficial effects on human health. Therefore, they have been applied in the food industry to produce functional food, which plays a significant role in human health and reduces disease risk. However, maintaining the viability of probiotics and targeting the successful delivery to the gastrointestinal tract remain two challenging tasks in food applications. Specifically, this paper reviews the potentially beneficial properties of probiotics, highlighting the use and challenges of probiotics in food application and the associated health benefits. Of foremost importance, this paper also explores the potential underlying molecular mechanisms of the enhanced effect of probiotics on gastrointestinal epithelial cells, including a discussion on various surface adhesion‐related proteins on the probiotic cell surface that facilitate colonization.

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Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains

Cited by 134 publications

References 49 publications

Performances of new isolates of Bifidobacterium on fermentation of soymilk

Performances of new isolates of Bifidobacterium on fermentation of soymilk

Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality

Probiotics: Health benefits, food application, and colonization in the human gastrointestinal tract

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