Impact of Water Activity, Temperature, and Physical State on the Storage Stability of Lactobacillus paracasei ssp. paracasei Freeze-Dried in a Lactose Matrix

Higl, B.; Kurtmann, Lone; Carlsen, Charlotte U.; Ratjen, Jennifer; Först, Petra; Skibsted, Leif H.; Kulozik, Ulrich; Risbo, Jens

doi:10.1021/bp070089d

Cited by 76 publications

(90 citation statements)

References 42 publications

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“…The amount of water available for microorganism use is a crucial consideration for food and biological material safety. Due to variations of water binding with temperature, water activity of materials is a temperature-dependent factor (Higl et al, 2007); therefore, it can impactenzymeimpact enzyme activity, vitamin availability, physical state of bacterial survival, and consequently the shelf life of biological materials. The lower the water activity of material, the less risk of spoilage.…”

Section: Water Activity (A W )mentioning

confidence: 99%

Twin-screw Extrusion Processing of Vegetable-based Protein Feeds for Yellow Perch (Perca flavescens) Containing Distillers Dried Grains, Soy Protein Concentrate, and Fermented High Protein Soybean Meal

Fallahi¹,

Muthukumarappan²,

Rosentrater³

et al. 2012

JFR

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Changing to alternative protein sources supports production of more economic aquafeeds. Two isocaloric (3.06 kcal/g) and isonitrogenous (40% db) experimental feeds for juvenile yellow perch were formulated with incorporation of fermented soybean meal (FSBM) and soy protein concentrate (SPC), each of which were at two levels (0 and 20% db), along with constant amounts of high protein distillers dried grains (DDG) (~30% db), and appropriate amounts of other ingredients. Using a pilot scale twin-screw extruder, feed production was performed in two replications for each diet at conditioner steam levels of 0.11 to 0.16 kg/min, extruder water of 0.11 to 0.19 kg/min, and screw speeds of 230 to 300 rpm. The effects of SPC and FSBM inclusion on extrudate physical properties were compared with those of a control diet (which contained 20% fishmeal and 30% DDG). Inclusion of 20% FSBM and 20%SPC resulted in a substantial decrease in unit density by 9.2 and 24%, but an increase in lightness, greenness, yellowness, and expansion ratio of the extrudates by 7, 27, 14, 7, 17, 34, 15, and 16.5%, respectively. SPC inclusion led to a considerable increase in water absorption, thermal resistivity, and thermal diffusivity by 17.5, 6.3, and 17.6%, respectively, whereas no significant change was observed for these properties with incorporation of 20% FSBM. Additionally, all extruded products had high durability. Taken together, using ~30% DDG with20% FSBM or20% SPC as alternative protein sources resulted in viable extrudates with properties appropriate for yellow perch production. A future study investigating the effect of extrusion processing conditions on the production of complete vegetable-based protein feeds for yellow perch species would be appropriate. of Food Research; Vol. 1, No. 3; 2012 ISSN 1927-0887 E-ISSN 1927-0895 Published by Canadian Center of Science and Education 230 AbstractChanging to alternative protein sources supports production of more economic aquafeeds. Two isocaloric (3.06 kcal/g) and isonitrogenous (40% db) experimental feeds for juvenile yellow perch were formulated with incorporation of fermented soybean meal (FSBM) and soy protein concentrate (SPC), each of which were at two levels (0 and 20% db), along with constant amounts of high protein distillers dried grains (DDG) (30% db), and appropriate amounts of other ingredients. Using a pilot scale twin-screw extruder, feed production was performed in two replications for each diet at conditioner steam levels of 0.11 to 0.16 kg/min, extruder water of 0.11 to 0.19 kg/min, and screw speeds of 230 to 300 rpm. The effects of SPC and FSBM inclusion on extrudate physical properties were compared with those of a control diet (which contained 20% fishmeal and 30% DDG). Inclusion of 20% FSBM and 20%SPC resulted in a substantial decrease in unit density by 9.2 and 24%, but an increase in lightness, greenness, yellowness, and expansion ratio of the extrudates by 7, 27, 14, 7, 17, 34, 15, and 16.5%, respectively. SPC inclusion led to a considerable increase i...

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Section: Water Activity (A W )mentioning

confidence: 99%

Twin-screw Extrusion Processing of Vegetable-based Protein Feeds for Yellow Perch (Perca flavescens) Containing Distillers Dried Grains, Soy Protein Concentrate, and Fermented High Protein Soybean Meal

Fallahi¹,

Muthukumarappan²,

Rosentrater³

et al. 2012

JFR

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“…Storage at low a w s at room temperature maintained the glassy state and minimized chemical reactions, and hence, the survival of bacteria improved (24). Storage at low a w s (0.07 and 0.1) maintained high viability of bacteria during long-term storage at room temperature; however, this phenomenon depended on the type of sugars used as protectants: incorporation of mannitol in Ca-alginate improved the survival of Bifidobacterium animalis subsp.…”

mentioning

confidence: 98%

Role of Calcium Alginate and Mannitol in Protecting Bifidobacterium

Dianawati

Mishra

Shah

2012

Appl Environ Microbiol

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ABSTRACTFourier transform infrared (FTIR) spectroscopy was carried out to ascertain the mechanism of Ca-alginate and mannitol protection of cell envelope components and secondary proteins ofBifidobacterium animalissubsp.lactisBb12 after freeze-drying and after 10 weeks of storage at room temperature (25°C) at low water activities (aw) of 0.07, 0.1, and 0.2. Preparation of Ca-alginate and Ca-alginate-mannitol as microencapsulants was carried out by dropping an alginate or alginate-mannitol emulsion containing bacteria using a burette into CaCl2solution to obtain Ca-alginate beads and Ca-alginate-mannitol beads, respectively. The wet beads were then freeze-dried. The awof freeze-dried beads was then adjusted to 0.07, 0.1, and 0.2 using saturated salt solutions; controls were prepared by keeping Ca-alginate and Ca-alginate-mannitol in aluminum foil without awadjustment. Mannitol in the Ca-alginate system interacted with cell envelopes during freeze-drying and during storage at low aws. In contrast, Ca-alginate protected cell envelopes after freeze-drying but not during 10-week storage. Unlike Ca-alginate, Ca-alginate-mannitol was effective in retarding the changes in secondary proteins during freeze-drying and during 10 weeks of storage at low aws. It appears that Ca-alginate-mannitol is more effective than Ca-alginate in preserving cell envelopes and proteins after freeze-drying and after 10 weeks of storage at room temperature (25°C).

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“…The water availability within a material can change with temperature variation as it can affect the water binding (Higl et al, 2007); thus, a w of a biological material can impact the enzyme activity and at some point, the nutritional value of the food product such as vitamin availability.…”

Section: Water Activity (A W )mentioning

confidence: 99%

Twin-Screw Extrusion Processing of Rainbow trout (Oncorhynchus mykiss) Feeds Using Graded Levels of High Protein Corn-Based Distillers Dried Grains (HP-DDG) and Conventional Distillers Dried Grains with Solubles (DDGS)

Fallahi¹,

Rosentrater²,

Muthukumarappan³

et al. 2013

JFR

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Twin-screw extrusion cooking trials were performed to investigate the differential effects of conventional DDGS (DDGS) and HP-DDG inclusion, as fishmeal replacers, on physical properties (moisture content, water activity, thermal properties, expansion ratio, unit density, bulk density, water absorption, solubility and pellet durability indices, and color) of Rainbow trout (Oncorhynchus mykiss) feed. Four ingredient blends were formulated with 20 and 40% C-DDGS, and 20 and 40% HP-DDG, along with other required dietary ingredients. Each diet was extruded using two replications; a fishmeal based diet acted as the control diet. The highest and the lowest extrudate moisture content and water activity were observed for the diets containing 20% DDGS and 40% HP-DDG, respectively. Compared to the control diet, increasing HP-DDG content from 20 to 40% had no effect on the bulk density of the products, while increasing DDGS content from 20-40% led to a considerable rise in bulk density of the extrudates by 14.2 and 6%, respectively. Also, extrudates with the lowest brightness, greenness, and yellowness values were obtained from the diet containing 20% DDGS, whereas the most color intensity values were observed for the diets containing 40% DDGS and 20% HP-DDG. Increasing DDGS and HP-DDG from 0-40% caused a remarkable increase in water absorption index, by 72 and 30%, respectively. Likewise, the water solubility index increased, but in a considerably lesser order of magnitude. High pellet durability index of more than 99% was achieved with inclusion of either DDGS or HP-DDG. None of the diets impacted the thermal properties of the extrudates. Inclusion of 20 and 40% DDGS resulted in the extrudates with the largest and the smallest unit density values of nearly 887 and 750 kg/m 3 , respectively. As was expected, expansion ratio decreased with increasing unit density. Increasing inclusion levels of HP-DDG did not show any effect on unit density or expansion ratio of the products. Future research should concentrate on investigating the effects of both extrusion processing and graded levels of different types of DDGS on Rainbow trout feeds.

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Impact of Water Activity, Temperature, and Physical State on the Storage Stability of Lactobacillus paracasei ssp. paracasei Freeze-Dried in a Lactose Matrix

Cited by 76 publications

References 42 publications

Twin-screw Extrusion Processing of Vegetable-based Protein Feeds for Yellow Perch (Perca flavescens) Containing Distillers Dried Grains, Soy Protein Concentrate, and Fermented High Protein Soybean Meal

Twin-screw Extrusion Processing of Vegetable-based Protein Feeds for Yellow Perch (Perca flavescens) Containing Distillers Dried Grains, Soy Protein Concentrate, and Fermented High Protein Soybean Meal

Role of Calcium Alginate and Mannitol in Protecting Bifidobacterium

Twin-Screw Extrusion Processing of Rainbow trout (Oncorhynchus mykiss) Feeds Using Graded Levels of High Protein Corn-Based Distillers Dried Grains (HP-DDG) and Conventional Distillers Dried Grains with Solubles (DDGS)

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