Fermentation of banana media by using κ-carrageenan immobilized Lactobacillus acidophilus

Tsen, Jen-Horng; Lin, Yuh-Lang; King, V. An-Erl

doi:10.1016/s0168-1605(03)00376-3

Cited by 65 publications

(35 citation statements)

References 26 publications

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“…Indeed, this phenomena has been observed in vitro where antibiotic resistant gene is shifted from one Lactobacillus to another or from Lactobacilli to another species including pathogens like Staphylococcus [37,38]. Microcapsules support a suitable anaerobic condition for the growth of susceptible probiotics and give them a physical blockade from the bitter acidic environment in OJ [13,39]. The interesting results suggested that the higher survival rate of microencapsulated multiple bacteria were found when inoculated into OJ than the free form (Fig.…”

Section: Discussionmentioning

confidence: 83%

Antibiotic resistant microencapsulated probiotics synergistically preserved orange juice

et al. 2016

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Section: Discussionmentioning

confidence: 83%

Antibiotic resistant microencapsulated probiotics synergistically preserved orange juice

et al. 2016

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“…Despite the existence of traditional drinks from Africa and the Far East countries made by spontaneous fermentations of cereals with native lactic acid bacteria, commercial products starting with cereals (Provivafirst non-dairy product, Skane Dairy, Sweden) to aromatic plants and fruit-based products have been already manufactured with defined probiotics (Prado et al 2008). Published data dealing with the fermentation of juices from carrots (Sharma and Mishra 2013;Tamminen et al 2013), beet root (Czyżowska et al 2006), cabbage (Yoon et al 2006), tomato (Yoon et al 2004), cucumber (Buruleanu et al 2012) and their mixtures, as well as banana (Tsen et al 2004), orange (Sheehan et al 2007) and other tropical fruits (Saw et al 2011), are found in literature.…”

Section: Introductionmentioning

confidence: 99%

“…Physical protection of probiotics by microencapsulation is one of the most-used approaches for improvement of probiotic survival during storage and after consumption (Rokka and Rantamäki 2010;Todorov et al 2012). The most common methods for microencapsulation of probiotics include encapsulation by extrusion, emulsification, spray drying and freeze drying, while alginate, chitin, pectin, k-carrageenan are the most commonly used carriers (Tsen et al 2004;Özer et al 2009). Immobilization of probiotics for the manufacture of beverages is commonly used by many researchers to achieve high cell density fermentations for both cell and metabolite production.…”

Section: Introductionmentioning

confidence: 99%

“…Namely, large gel beads can deteriorate mouth-feel properties of a fluid product. The diameters of the resulting gel beads formed by the extrusion technique are determined by the nozzle diameter and fluid viscosity (Kailasapathy 2002), and can vary from 1.5 mm (Krasaekoopt et al 2007) to 3 mm (Tsen et al 2004). Microencapsulation by emulsification and spray drying produces beads with much smaller diameter (0.1-1.0 mm), but these techniques are more expensive than the simple extrusion method.…”

Section: Introductionmentioning

confidence: 99%

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Apple juice as a medium for fermentation by the probiotic Lactobacillus plantarum PCS 26 strain

et al. 2015

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Studies on the development of non-dairy probiotic foods and beverages are continuously emerging. Fruit and vegetable juices have proved to be promising carriers or growth media for probiotics. In this study, apple juice was explored as a growth medium for cultivation of the probiotic Lactobacillus plantarum PCS 26 strain. Fermentation was performed with free and Ca-alginate-embedded bacteria at different initial pH values, as well as with whey supplementation as a growth enhancer. During the fermentation, growth kinetics, pH, sugars consumption and lactic acid production were measured, along with culture survival during storage. The best results were achieved by fermentation at an initial pH of 4.2, reaching maximal cell density of 2.5 x 10 9 CFU/mL and a final pH of 4.7 after 24 h. Malolactic conversion was commenced by the strain as energy yielding mechanism, thereby lowering the consumption of sugars below the limit of determination by the analytical method used. Apple juice supplementation with 5 %v/v whey accelerated fermentation kinetics and resulted in a higher viable bacterial count. In contrast, entrapment of cells into Ca-alginate caused significantly slower growth, yielding a lower bacterial count at the end of fermentation (3.2 x 10 6 CFU/mL). However, stability during storage of the fermented product at 4-7°C improved, and the survival of immobilized bacteria, estimated by Weibullian model, increased to 32.1±5.2 days compared to 22.0±0.68 days in the free-cell fermentation. In conclusion, apple juice was found to be an appropriate medium for fermentation by probiotic Lactobacillus plantarum PCS 26, resulting in a functional drink with potentially good sensory acceptance and shelf life.

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“…Some of the proposed health benefits provided by probiotic species include an aid to digestion, prevention, and suppression of colon cancer, lowering of cholesterol, and stimulation of the immune system (Scheinbach 1998). Application of banana as a medium for LAB fermentation has been studied, and the fermentation of banana medium by using Lactobacillus acidophilus immobilized in calcium alginate and carrageenan has also been researched (Tsen et al 2003(Tsen et al , 2004. Results indicated that cell immobilization provides protective effects resulting in higher cell concentration for L. acidophilus during fermentation.…”

Section: Nutraceuticalsmentioning

confidence: 99%

Immobilization of Microbial Cells in Food Fermentation Processes

Kosseva

2010

Food Bioprocess Technol

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The purpose of this review is to emphasize existing trends and recent advances in the application of immobilized cell technology so as to implement some innovations in food industry associated with processing, preservation, and storage of the products based on the food safety issues. Attention is focused on the engineering aspects of the immobilized cell techniques with emphasis on the mass-balance-based mathematical modeling of the system. Some aspects of models for safety, quality, and competitiveness of the food processing sector are also presented. Ultimately, development of products with novel properties within the alcoholic beverages, meat processing/ preservation, manufacture of cheese and bread, sweeteners and pigments, as well as nutraceuticals is also addressed. Nomenclature a Specific area of the gel particles (m −1 ) A Area of the particles (m 2 ) Bi Biot number Bi=(K L ×L)/D C Molar concentration (kmolm −3 ) D Diffusivity (m 2 s −1 ) G Mass concentration of immobilized biocatalyst (kgm −3 ) G p Dimensionless inhibition parameter, G p =gh 2 /D s k Rate constant of reaction (kmol −2 m 6 s −1 ) K L Mass-transfer coefficient (ms −1 ) K P Inhibition constant (kmol m 3 ) K S Constant in Monod equation (kmol m 3 ) l Size of gel particle (m) L Dimensionless number, L=l×a R d Ratio of product to substrate diffusivities, R d =D p /D s t Time (s) T Dimensionless time, T=D s t/l 2 V Volume of broth (m 3 ) x Spatial coordinate (m) X Biomass concentration (kgm −3 ) in stationery phaseGreek symbols β Productivity constant (h −1 ) γ Inhibition constant (h −1 ) ηDegree of substrate to product conversion, η= C p∞ (C s∞ +C p∞ ) μSpecific growth rate of bacteria (s −1 ) Ф 2 Thiele modulus, Ф 2 =kl 2 [C p∞ 0 +C s∞ 0 ] 2 /D s Subscripts P Related to the product S Related to the substrate to related to a quantity for the bulk liquid phase max Denotes the maximum specific growth rate Superscript 0 Denotes an initial value

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Fermentation of banana media by using κ-carrageenan immobilized Lactobacillus acidophilus

Cited by 65 publications

References 26 publications

Antibiotic resistant microencapsulated probiotics synergistically preserved orange juice

Antibiotic resistant microencapsulated probiotics synergistically preserved orange juice

Apple juice as a medium for fermentation by the probiotic Lactobacillus plantarum PCS 26 strain

Immobilization of Microbial Cells in Food Fermentation Processes

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