Fermentative activity and viability of immobilized probiotic starter culture ABY-6 in whey based substrates
Само за регистроване кориснике
2014
Аутори
Krunić, TanjaObradović, Nataša
Bulatović, Maja
Vukašinović Sekulić, Maja
Mojović, Ljiljana
Rakin, Marica
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this paper was to study fermentative activity by free and immobilized probiotic ABY-6
culture in whey substrate enriched with milk. Viability of free and immobilized probiotic cells in
simulated gastrointestinal conditions was evaluated. In order to improve probiotic character of
immobilized cells, the influence of beads wall material composition (alginate, alginate beads with cells
coated by whey protein and chitosan–coated alginate beads) was examined. The beads were
prepared using electrostatic extrusion technique. Alginate cell suspension was added dropwise by a
syringe pump into a gelling solution. After 5.5h of fermentation, enumeration of viable cells was
performed by determining the number of colony-forming units on MRS agar plates after incubation at
37 ˚C for 48 h using pour plate technique on MRS agar.
The results showed that immobilized cells beads have much better potential for survival in
gastrointestinal conditions than free cells. Immobilization of ...probiotic cells in calcium alginate beads
coated with chitosan resulted in better survival than both type of non-coated beads in simulated
gastrointestinal conditions. These beads can be used to improve preservation of probiotic cells in
fermented whey based beverage.
Кључне речи:
whey / probiotic / immobilization / alginate / chitosanИзвор:
Proceedings / II International Congress Food Technology, Quality and Safety, Food Tech Congress, 28-30. 10. 2014. Novi Sad, Serbia, 2014, 297-302Издавач:
- Novi Sad : University, Institute of Food Technology
Финансирање / пројекти:
- Производња млечне киселине и пробиотика на отпадним производима прехрамбене и агро-индустрије (RS-MESTD-Technological Development (TD or TR)-31017)
Колекције
Институција/група
Inovacioni centarTY - CONF AU - Krunić, Tanja AU - Obradović, Nataša AU - Bulatović, Maja AU - Vukašinović Sekulić, Maja AU - Mojović, Ljiljana AU - Rakin, Marica PY - 2014 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7376 AB - The aim of this paper was to study fermentative activity by free and immobilized probiotic ABY-6 culture in whey substrate enriched with milk. Viability of free and immobilized probiotic cells in simulated gastrointestinal conditions was evaluated. In order to improve probiotic character of immobilized cells, the influence of beads wall material composition (alginate, alginate beads with cells coated by whey protein and chitosan–coated alginate beads) was examined. The beads were prepared using electrostatic extrusion technique. Alginate cell suspension was added dropwise by a syringe pump into a gelling solution. After 5.5h of fermentation, enumeration of viable cells was performed by determining the number of colony-forming units on MRS agar plates after incubation at 37 ˚C for 48 h using pour plate technique on MRS agar. The results showed that immobilized cells beads have much better potential for survival in gastrointestinal conditions than free cells. Immobilization of probiotic cells in calcium alginate beads coated with chitosan resulted in better survival than both type of non-coated beads in simulated gastrointestinal conditions. These beads can be used to improve preservation of probiotic cells in fermented whey based beverage. PB - Novi Sad : University, Institute of Food Technology C3 - Proceedings / II International Congress Food Technology, Quality and Safety, Food Tech Congress, 28-30. 10. 2014. Novi Sad, Serbia T1 - Fermentative activity and viability of immobilized probiotic starter culture ABY-6 in whey based substrates EP - 302 SP - 297 UR - https://hdl.handle.net/21.15107/rcub_technorep_7376 ER -
@conference{ author = "Krunić, Tanja and Obradović, Nataša and Bulatović, Maja and Vukašinović Sekulić, Maja and Mojović, Ljiljana and Rakin, Marica", year = "2014", abstract = "The aim of this paper was to study fermentative activity by free and immobilized probiotic ABY-6 culture in whey substrate enriched with milk. Viability of free and immobilized probiotic cells in simulated gastrointestinal conditions was evaluated. In order to improve probiotic character of immobilized cells, the influence of beads wall material composition (alginate, alginate beads with cells coated by whey protein and chitosan–coated alginate beads) was examined. The beads were prepared using electrostatic extrusion technique. Alginate cell suspension was added dropwise by a syringe pump into a gelling solution. After 5.5h of fermentation, enumeration of viable cells was performed by determining the number of colony-forming units on MRS agar plates after incubation at 37 ˚C for 48 h using pour plate technique on MRS agar. The results showed that immobilized cells beads have much better potential for survival in gastrointestinal conditions than free cells. Immobilization of probiotic cells in calcium alginate beads coated with chitosan resulted in better survival than both type of non-coated beads in simulated gastrointestinal conditions. These beads can be used to improve preservation of probiotic cells in fermented whey based beverage.", publisher = "Novi Sad : University, Institute of Food Technology", journal = "Proceedings / II International Congress Food Technology, Quality and Safety, Food Tech Congress, 28-30. 10. 2014. Novi Sad, Serbia", title = "Fermentative activity and viability of immobilized probiotic starter culture ABY-6 in whey based substrates", pages = "302-297", url = "https://hdl.handle.net/21.15107/rcub_technorep_7376" }
Krunić, T., Obradović, N., Bulatović, M., Vukašinović Sekulić, M., Mojović, L.,& Rakin, M.. (2014). Fermentative activity and viability of immobilized probiotic starter culture ABY-6 in whey based substrates. in Proceedings / II International Congress Food Technology, Quality and Safety, Food Tech Congress, 28-30. 10. 2014. Novi Sad, Serbia Novi Sad : University, Institute of Food Technology., 297-302. https://hdl.handle.net/21.15107/rcub_technorep_7376
Krunić T, Obradović N, Bulatović M, Vukašinović Sekulić M, Mojović L, Rakin M. Fermentative activity and viability of immobilized probiotic starter culture ABY-6 in whey based substrates. in Proceedings / II International Congress Food Technology, Quality and Safety, Food Tech Congress, 28-30. 10. 2014. Novi Sad, Serbia. 2014;:297-302. https://hdl.handle.net/21.15107/rcub_technorep_7376 .
Krunić, Tanja, Obradović, Nataša, Bulatović, Maja, Vukašinović Sekulić, Maja, Mojović, Ljiljana, Rakin, Marica, "Fermentative activity and viability of immobilized probiotic starter culture ABY-6 in whey based substrates" in Proceedings / II International Congress Food Technology, Quality and Safety, Food Tech Congress, 28-30. 10. 2014. Novi Sad, Serbia (2014):297-302, https://hdl.handle.net/21.15107/rcub_technorep_7376 .