در هنگام جستجو کلمه در قسمت عنوان میتوانید کلمات مورد جستجو را با کاراکتر (-) جدا کنید.
کاربرد نوع شرط:
- جایگاه : پژوهشی
- مجله: Iranian Journal of Biotechnology
- نوع مقاله: Journal Article
- کلمات کلیدی: Ethanol,Sugar,Beer,Brewer's yeast,Saccharomyces
- چکیده:
- چکیده انگلیسی: Fermentation characteristics of four strains of brewer's yeast (Saccharomyces cerevisiae strain 70424, S.
rouxii strain 2535, S. rouxii strain 2531 and Saccharomyces ludwigii strain 3447) in Yeast Moldbroth
containing four different fermentable sugars (glucose, fructose, maltose, or sucrose) were studied. The
aim was to consider the suitability of different strain/sugar treatments for the production of non-alcoholic
beer as well as to devise treatments resulting in greatest growth rate of yeast cells. Experimental
parameters were yeast cell growth, ethanol production, pH drop, and changes in fermenting media attenuation
(°Pl), during a 48 h fermentation period. Fermentation was performed at 24°C using periodic aeration practice. For S. cerevisiae, the greatest growth rate was achieved in presence of sucrose. The maximum and minimum ethanol contents at the end of fermentation were related to sucrose- (0.94% V/V) and glucose-containing (0.4% V/V) treatments, respectively. In the case of S. ludwigii, fructose stimulated the highest growth rate and the maximum and minimum ethanol contents at the end of fermentation were observed in sucrose- (0.49%), and maltose-containing (0.04%) treatments, respectively. For S. rouxii 2535, highest growth rate was observed in the presence of fructose/glucose. The maximum and minimum ethanol contents belonged to the fructose/glucose- (~ 0.40) and maltose/sucrose-containg (~ 0.01%) treatments, respectively. In the case of S. rouxii 2531, glucose and to lesser extent, fructose led to the highest growth rate and the maximum and minimum ethanol contents were observed in glucose (0.01%) and maltose/sucrose (0.00%) treatments, respectively. Applying different strains of Saccharomyces in presence of different types of sugars caused various fermentation characteristics especially with regard to growth rate and ethanol production.
- انتشار مقاله: 10-04-1389
- نویسندگان: Sarah Sohrabvandi,Seyyed Hadi Razavi,Seyyed Mohammad Mousavi,Amir Mohammad Mortazavian
- مشاهده
- جایگاه : پژوهشی
- مجله: Iranian Journal of Biotechnology
- نوع مقاله: Journal Article
- کلمات کلیدی: Viability,Probiotic,Microencapsulation
- چکیده:
- چکیده انگلیسی: Worldwide popularity of probiotic- microorganisms and their products on the one hand, and their general weak viability in food products (especially fermented types) as well as gastrointestinal conditions on the other hand, has encouraged researchers to innovate different methods of probiotics viability improvement. Microencapsulation of the probiotic cells is one of the newest and highly efficient methods, which is now under the especial attention and is being developed by various researchers. This article reviews the principles and methods of probiotic cell microencapsulation.
- انتشار مقاله: 08-06-1394
- نویسندگان: Amir Mortazavian,Seyed Hadi Razavi,Mohammad Reza Ehsani,Sara Sohrabvandi
- مشاهده
- جایگاه : پژوهشی
- مجله: Iranian Journal of Chemistry and Chemical Engineering
- نوع مقاله: Journal Article
- کلمات کلیدی: Viability,Prebiotic,Functional food,Probiotic,Simulated gastro-intestinal juices
- چکیده:
- چکیده انگلیسی: The aim of this work was to produce synbiotic apple juice and investigate the survival of Lactobacillus acidophilus and Lactobacillus plantarum in apple juice during the refrigerated storage (4 °C) for 42 days and then the ability of the mentioned probiotic bacteria in gastrointestinal tolerance under gastrointestinal tract conditions, with simulated gastric and bile juices. Eight-treatment combination Plackett-Burman design was used to evaluate the influence of seven variables such as probiotic strain, inoculum size, fructooligosaccharide content, inulin concentration, patulin content, ascorbic and citric acids concentration on the viability of mentioned probiotic strains. The results showed that the survivability of probiotics in apple juice depends significantly (P ≤ 0.05) on the inoculum size, inulin concentration, kind of probiotic strain, and ascorbic and citric acids’ concentration, respectively. The highest viability was achieved by inoculation of 108 CFU/mL of Lactobacillus acidophilus ATCC 4356 to the apple juice contaminated with 110 µg/L patulin content, containing 2.5% (w/v) inulin, 4 g/L citric acid, and 200 mg/L ascorbic acid. No significant difference was observed in the organoleptic properties of the synbiotic apple juice and the control sample. After sequential incubation in the simulated gastric (2 h) and intestinal juices (pH 7.4, 2 h), the highest number of surviving cells was around 3.5 log (CFU/mL).
- انتشار مقاله: 13-08-1396
- نویسندگان: Alaleh Zoghi,Kianoush Khosravi-Darani,Sara Sohrabvandi,Hosein Attar,Sayed Abolhasan Alavi
- مشاهده