Autor: Ewa, Jarosz, - Katalog OPAC zbiorów

Skocz do pozycji: 1.

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

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Skocz do pozycji: 2.

Tytuł:: Influence of whey on viability of Lactobacillus gasseri during freeze-drying process
Autorzy:: Urbański, Dawid
Jarosz, Michał
Stobińska, Magdalena
Sobecka, Katarzyna
Mizielińska, Małgorzata
Łukawska, Barbara
Olchawa, Ewa
Powiązania:: https://bibliotekanauki.pl/articles/1179192.pdf
Data publikacji:: 2017
Wydawca:: Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:: freeze-drying
lactic acid bacteria (LAB)
whey
Opis:: Probiotic bacteria have positive impacts on a numerous of physiological functions including immunomodulation and also on prevention of various intestinal diseases. However, acidic environment of the stomach and heavy conditions of freeze-drying process decrease survival of these bacteria. There are necessary researches on cheap raw materials that increase cell protection. The aim of the present study was to determine the impact of whey and other compounds on survival Lactobacillus gasseri during the freeze-drying process and storage. There were prepared culture media for cell protection during lyophilisation, which contained a variety of mixture whey, skim milk, sucrose, starch, maltodextrin and whey protein. Lyophilisate was rubbed in aerobic and anaerobic condition with lower humidity. Survival tests were investigated directly after freeze-drying process and then periodically during storage under refrigeration. Within 6 months of storage bacterial viability was similar in the samples containing liquid whey except for media containing starch. The results of viability did not deviate than those obtained with using the reference medium, which contains skim milk and sucrose. This shows that the liquid whey may be successfully used to protect the lactic acid bacteria during lyophilisation. Moreover, the use of whey can reduce the amount of waste produced in the dairy industry.
Źródło:: World Scientific News; 2017, 83; 200-205
2392-2192
Pojawia się w:: World Scientific News
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 3.

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

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