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Date
2019-09-04Author
Niamah, Alaa KareemSubject
630 AgricultureMetadata
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Aufsatz
Ultrasound treatment (low frequency) effects on probiotic bacteria growth in fermented milk
Abstract
The effect of ultrasonic treatment at 40 kHz for 0, 5, 10, 15 and 20 minutes on the growth of five different strains of probiotic bacteria (Lactobacillus acidophilus LA-5, Lactobacillus casei LC, Lactobacillus reuteri LR-MM53, Bifidobacterium bifidum Bb-12 and Bifidobacterium loungm BB-536) in fermented milk was investigated. The study findings indicate that ultrasound treatment (10 minutes) increased the viable cells and total acidity for LA-5, LC and LR-MM53 samples but decreased viable cells and total acidity in the Bb-12 and BB-536 samples. All probiotic bacteria strains were ruptured by ultrasound treatment causing an increase in the extracellular release of β-galactosidase enzyme. Increased exposure time led to higher enzymatic activity. 2.9 unit/ml of β-galactosidase was measured in LR-MM53 after ultrasonic treatment for 20 minutes. The fermentation time of LA-5, LC and LR-MM53 samples were reduced after 10 minutes of ultrasound treatment compared with the control sample. Added 5 percent (10⁸ CFU/ml) of probiotic bacteria led to reduce at the fermentation time during ultrasonic treatment compared with control sample. The optimal time span of ultrasound treatment (40 kHz, 116 W) was 10 minutes for all fermented milk samples, which can be applied to increase the number of viable cells of probiotic bacteria and β-galactosidase enzyme.
Citation
In: Future of Food: Journal on Food, Agriculture & Society Volume 7 / No 2 (2019-09-04) , S. Article Number 103 ; ISSN 2197-411XCollections
Vol 07, No 2 (2019) (Future of Food: Journal on Food, Agriculture & Society // The Future of Food Journal: Journal on Food, Agriculture & Society)Citation
@article{doi:10.17170/kobra-20190709592,
author={Niamah, Alaa Kareem},
title={Ultrasound treatment (low frequency) effects on probiotic bacteria growth in fermented milk},
journal={Future of Food: Journal on Food, Agriculture & Society},
year={2019}
}
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2020-01-14T11:02:30Z 2020-01-14T11:02:30Z 2019-09-04 doi:10.17170/kobra-20190709592 http://hdl.handle.net/123456789/11418 eng Section Specialized Partnerships in Sustainable Food Systems and Food Sovereignty at the University of Kassel, Germany and Federation of German Scientists (VDW) Urheberrechtlich geschützt https://rightsstatements.org/page/InC/1.0/ Probiotic bacteria ultrasound fermented milk β-galactosida 630 Ultrasound treatment (low frequency) effects on probiotic bacteria growth in fermented milk Aufsatz The effect of ultrasonic treatment at 40 kHz for 0, 5, 10, 15 and 20 minutes on the growth of five different strains of probiotic bacteria (Lactobacillus acidophilus LA-5, Lactobacillus casei LC, Lactobacillus reuteri LR-MM53, Bifidobacterium bifidum Bb-12 and Bifidobacterium loungm BB-536) in fermented milk was investigated. The study findings indicate that ultrasound treatment (10 minutes) increased the viable cells and total acidity for LA-5, LC and LR-MM53 samples but decreased viable cells and total acidity in the Bb-12 and BB-536 samples. All probiotic bacteria strains were ruptured by ultrasound treatment causing an increase in the extracellular release of β-galactosidase enzyme. Increased exposure time led to higher enzymatic activity. 2.9 unit/ml of β-galactosidase was measured in LR-MM53 after ultrasonic treatment for 20 minutes. The fermentation time of LA-5, LC and LR-MM53 samples were reduced after 10 minutes of ultrasound treatment compared with the control sample. Added 5 percent (10⁸ CFU/ml) of probiotic bacteria led to reduce at the fermentation time during ultrasonic treatment compared with control sample. The optimal time span of ultrasound treatment (40 kHz, 116 W) was 10 minutes for all fermented milk samples, which can be applied to increase the number of viable cells of probiotic bacteria and β-galactosidase enzyme. open access Niamah, Alaa Kareem publishedVersion ISSN 2197-411X No 2 Future of Food: Journal on Food, Agriculture & Society Article Number 103 Volume 7
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:Urheberrechtlich geschützt