JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY
Year:2016 | Volume:2 | Issue:2|Papers Count:6

Achieving the potential properties of sourdough such as inhibition of microbial spoilage, nutritional, staling delay and physicochemical properties in bread is prominently associated with controlled fermentation. In new fermentation technologies therefore, sourdough potential capabilities to create adequate alternatives for bakery additives is increasingly enhanced. In this study, the effect of sugar contents (0.5, 1, 1.5%) and sourdough fermentation times (8, 16, 24 h), containing specific starter culture (Lactobacillus plantarum) isolated from a traditional sourdough were evaluated on semi-volume physicochemical and crust properties. For this purpose, after preparation of sourdough semi-volume bread under mentioned treatments, the texture profile analysis (TPA) and porosity were determined by measuring crumb cohesiveness, springiness and chewiness during 4 days, based on split plot statistical design and browning index (BI) and chroma (C)* index were investigated bread crust 2 h after baking. According to the results, the minimum and maximum bread crumb cohesiveness after 96 hours, were observed respectively in samples produced with sourdough after 24 h fermentation and 1% sugar content, and after 24 h fermentation and 0.5% sugar content. Furthermore, minimum and maximum bread crumb springiness, were observed respectively in samples produced with sourdough after 8 h fermentation and 0.5% sugar content, and after 8 h fermentation and 1.5% sugar content and minimum and maximum bread chewiness in samples produced with sourdough after 24 h fermentation and 1.5% sugar content, and after 8 h fermentation and 1% sugar content after 96 hours. Furthermore, the maximum amount of porosity was obtained after 24 h sourdough fermentation and 0.5% sugar content, while the lowest amount was obtained after 24 h sourdough fermentation and 1.5% sugar content, 48 h after baking.

The aim of the present study was to evaluate the effect of canola meal peptides (CP) produced by enzymatic hydrolysis of canola meal, antibiotic (VirginiamycinÒ), probiotic (DiproÒ) and prebiotic (AgrimosÒ) on intestinal morphology and gut microflora of broiler chicks. A total of 200 one-day-old Ross 308 male broiler chicks were randomly allocated to 5 dietary treatments with 4 replicates of 10 birds per each. Broiler chicks were fed with basal diets (Control), 250 mg CBP/kg, 200 mg antibiotic/kg, 1 g prebiotic/kg and 400 mg probiotic/kg for a 42 d feeding trial. Results indicated that villus height, the ratio of villus height to crypt depth of duodenum, jejunum and ileumin in chicks fed by CP and probiotic increased and crypt depth significantly decreased (P<0.05). Adding CP, antibiotic, probiotic and prebiotic decreased escherichia coli bacteria’s counts and adding CP, and probiotic increased baciulus bacteria's counts in in ileum and caecum compared to the control group. Results of the present study suggested that CP c might use as a functional additive in broiler chicks diet.

In this study, the effect of sourdough fermentation containing Lactobacillus sakei and Lactobacillus acidophilus (as separate or mixed with equal proportions) on phytate content of produced dough and Sangak bread was investigated. For this purpose, after applying 28, 32, 36°C fermentation temperatures and 16, 24, 32 h fermentation times the amount of phytate was evaluated, using a spectrophotometric assay based on the measurement of iron absorption. According to results of statistical analysis, with increasing fermentation time and temperature the amount of phytate was significantly (p<0.05) decreased in dough and bread produced with each of mentioned starters. Furthermore, mixture of Lactobacillus as starter culture was more effective on phytate reduction in comparison to using them separately. Regression equation between sourdough titratable acidity and phytic acid content of produced dough and Sangak bread had respectively correlation coefficients equal to 0.893 (logistic model) and 0.889 (linear model), and by increasing of sourdough titratable acidity, the contents of phytic acid were also decreased. Based on these results, controlled fermentation of sourdough can effectively reduce the amount of phytic acid of Sangak bread in comparison to control sample.

Primary role as a source of food, energy and the growth of the role of biological components changed on human health and food production and consumption to the functional foods. product marmalade Pulp lemons in this study studied. was used to obtain pulp for producing lemon pulp marmalade Adding gelatin, sweet whey powder, and dried milk to the pulp and sugar mixture increased protein content and enhanced growth and viability of probiotics. In this research, Lactobacillus casei was inoculated at bacterial concentrations of 106, 107, 108, 109, and 1010 cfu/ml, the fermentation process took place at 37°C for 48 hours, and the mixture was evaluated for a during 28 days storage at 4°C. Factors such as pH, acidity, reducing sugars, Brix and sensory properties were studied during this period. The sensory evaluation group performed the sensory evaluation after fermentation during the four weeks the mixture was kept at 4°C. Data was analyzed by using Duncan’s multiple range test in the format of completely randomized design with five treatments, and a control, and three replications.During fermentation while the pH value decreased and the amount of acid increased, and the quantities of reducing sugar and Brix declined. fermented probiotic lemon pulp marmalade was a suitable environment for the growth of lactic acid bacteria and functional marmalade production.

Synbiotic products contain both probiotic bacteria and prebiotic compounds. These products have several benefits for human health. The aim of this study was to investigate the effect of inulin and lactulose on viability of Lactobacillus rhamnosus and Lactobacillus reuteri and physicochemical characteristics of probiotic set yogurt. Prebiotic compounds including inulin and lactulose (solely or in combination together) and probiotic bacteria (L. rhamnosus and L. reuteri) along with yogurt starter were added to milk 2.5% fat in order to make probiotic yogurt. The viability of probiotic bacteria in yogurt samples decreased significantly (p<0.05) while the amounts of acidity and viscosity of yogurt samples increased significantly (p<0.05) during three weeks of cold storage. The amount of syneresis decreased significantly (p<0.05) during storage in all the samples except control sample (without prebiotic compounds). The highest acidity was related to sample containing inulin and sample containing inulin and lactulose in combination together. The samples containing inulin and lactulose (solely or in combination together) had the lowest syneresis. The highest viscosity was related to sample containing inulin and lactulose in combination together. The sample containing inulin had the highest number of L. rhamnosus and L. reuteri. Therefore, adding prebiotic compounds could improve physicochemical properties and viability of probiotic bacteria in set yogurt. The number of probiotic bacteria in the samples containing inulin and lactulose (solely or in combination together) was higher than 106 CFU/mL at the end of storage period.

Lentinula edodes mushroom is the edible and medicinal mushroom. The flavor, pleasant odor and pharmaceutical attribute it has been noted. In different country experimental cultivation of Lentinula edodes has been carried out using wood shavings with or without Coffee pulp, sugar cane bagasse, and straw from several cereals. The purpose of this study is investigation about optimal growth conditions of Lentinula edodes under laboratory conditions. The experiment designed based on taghuchi design by 8 different composts with 3 different woods on process of mycelium growth and compost weight increasing with 3 replicates. Results showed the compost that contains molasses, wheat straw and wheat bran had the most rate growth on the compost weight increasing and mycelium growth. Also the compost with just wood chips not have any nutrient material had shown the minimum result of mycelium growth. Analysis of data shows that the different types of woods have no significant effect on mycelium growth. However, molasses and wheat bran addition have significant effect on mycelium growth.