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    Wyświetlanie 1-5 z 5
    Tytuł:
    Impact of oxygen and humidity on storage of freeze-dried Lactobacillus gasseri in relation to water activity and viability
    Autorzy:
    Stobińska, Magdalena
    Sobecka, Katarzyna
    Jarosz, Michał
    Urbański, Dawid
    Mizielińska, Małgorzata
    Łukawska, Barbara
    Olchawa, Ewa
    Powiązania:
    https://bibliotekanauki.pl/articles/1178343.pdf
    Data publikacji:
    2017
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    freeze-drying
    probiotics
    water activity
    Opis:
    Lactic acid bacteria have shown positive health effects and are widely distributed as dry products. They are widespread applied in functional dairy products, dietary supplements and as pharmaceutical products. Freeze-drying is a process of removing water by sublimation and is one of the most effective preservation technology. The aim of the present study was to establish impact of oxygen and humidity on freeze-dried Lactobacillus gasseri during the preparation of the powder and storage time. Lyophilisate was rubbed in aerobic and anaerobic condition with low humidity. Survival test and water activity was investigated after freeze-drying and storage in two different temperatures. The preservation of bacteria was improved when after freeze-drying process lyophilisate have not contact with oxygen and humidity. Survival rates of bacteria was the highest during storage at anaerobic condition both at 4-6 °C and 25 °C. The results shown that it is sufficient to crush of freeze-dried and packaged under anaerobic conditions to achieve higher survival of bacteria.
    Źródło:
    World Scientific News; 2017, 81, 2; 305-310
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The influence of immobilization and packaging on the viability of probiotics stored at 25 °C
    Autorzy:
    Mizielińska, Małgorzata
    Sobecka, Katarzyna
    Jarosz, Michał
    Urbański, Dawid
    Stobińska, Magdalena
    Łukawska, Barbara
    Olchawa, Ewa
    Bartkowiak, Artur
    Powiązania:
    https://bibliotekanauki.pl/articles/1178352.pdf
    Data publikacji:
    2017
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    cocoa butter
    encapsulation
    immobilization
    packaging
    probiotics
    Opis:
    The goal of the study was to determine the influence of encapsulation, immobilization conditions and packaging on microorganisms survival. The results of the study demonstrated that L. gasseri, L. plantarum, and L. rhamnosus as probiotics could be added to food products as lyophilized cells if the end product was stored at 25 °C for no longer than 3 months. It was shown that L. plantarum and L. rhamnosus as food additives could be stored 6 months in room temperature, only if the cells were encapsulated or if the end product was packed in MAP. It was proved that the number of probiotics immobilized in the chamber was higher than the number of bacteria immobilized at aerobic conditions with higher relative humidity. Cocoa butter, presented in this study could be used as an immobilization carrier due to its hydrophobicity.
    Źródło:
    World Scientific News; 2017, 77, 2; 124-143
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of probiotics, prebiotics and synbiotics on the productivity and health of dairy cows and calves
    Autorzy:
    Radzikowski, Daniel
    Powiązania:
    https://bibliotekanauki.pl/articles/1179461.pdf
    Data publikacji:
    2017
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    calves healthy
    dairy cow production
    prebiotics
    probiotics
    synbiotics
    Opis:
    In the interest of animal health as well as future consumers, natural additives are increasingly being given to animals, such as probiotics, prebiotics and synbiotics. Defined as "natural growth promoters" stimulate growth and proper functioning of the body, which primarily affects the health of individuals as well as the productivity and consequently the quantity and quality of the products they receive. These formulations can be administered to both adult and young adult subjects. For dairy cows, the use of probiotic and prebiotic formulas contributes to an increase in milk yield and a reduction in the risk of mastitis. In calves formulation increases the resistance to diseases of the digestive system, which increases the weight gain of young individuals. Probiotics, prebiotics and synbiotics are substances that can replace antibiotics in the treatment and prevention of many diseases in cattle.
    Źródło:
    World Scientific News; 2017, 78; 193-198
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of Bacillus coagulans and B. firmus incorporated probiotic diet on Superoxide dismutase activity and catalase activity in Penaeus monodon
    Autorzy:
    Raghu, P.
    Rajikkannu, M.
    Baburajan, R.
    Deva, A.
    Nandakumar, R.
    Masilamni, V.
    Prabhakaran, K.
    Powiązania:
    https://bibliotekanauki.pl/articles/1190216.pdf
    Data publikacji:
    2016
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Probiotics
    Penaeus monodon
    V. Parahaemolyticus
    SOD and CAT activity
    Opis:
    In the present study was Vibrio species from wild marine shrimp, Penaeus monodon and to study its effect on the probiotic feed supplemented organism, when artificially in infected. Biochemical changes during infection of Vibrio parahamolyticus was evaluated by studying the Superoxide dismutase activity and catalase activity after infection. The superoxide dismutase activity and catalase activity in hepatopancreas was estimated in prawns from all the three feed groups. There was significant variation in the SOD activity and catalase activity in all three groups, after 30 days of feeding, uniformly they recorded gain in the activity. The SOD activity was 2.65 in control animals, 5.8 in B. coagulans supplemented animals, and 4.4 in B. firmus supplemented animals and catalase activity was 15.8 in control animals, 29.0 in B. coagulans supplemented animals, and 26.3 in B. firmus supplemented animals. The presence of this B. coagulans and B. firmus could protect the aquatic animals against the infection by pathogenic bacteria and might be applied as good probiotics in aquaculture.
    Źródło:
    World Scientific News; 2016, 44; 224-235
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Potential and differences of selected fermented non-alcoholic beverages
    Autorzy:
    Jakubowski, Mariusz
    Powiązania:
    https://bibliotekanauki.pl/articles/1179688.pdf
    Data publikacji:
    2017
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Fermentation
    alcohol content
    fermented beverages
    fruit and vegetables
    probiotics
    water kefir
    whey
    Opis:
    Fermentation has been used by a humans for centuries, basically to extend a shelf life of a product. But these days, fermented food and beverages can provide probiotic bacteria and more bioavailable nutriants to organism. There are numbers of fermented food and beverages, depending on region, culture or production method. The aim of this study was to compare last research concerning fermented, non-alcoholic beverages based on whey, fruit or vegetables.
    Źródło:
    World Scientific News; 2017, 72; 204-210
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-5 z 5

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