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In vitro evaluation of “horchata” co-products as carbon source for probiotic bacteria growth

Paper ID Volume ID Publish Year Pages File Format Full-Text
19251 43053 2013 8 PDF Available
Title
In vitro evaluation of “horchata” co-products as carbon source for probiotic bacteria growth
Abstract

Tiger nut milk (“horchata”) liquid co-products (TNLC) were evaluated as carbon source for probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium animalis) growth by screening via microplate assay and determination of viable cells and metabolic activity. Based on MRS five different basal media were prepared ((i) without carbon source, (ii) with 2% (w/v) glucose, (iii) with 2% (w/v) FOS, (iv) with 2% (v/v) TNLC and (v) 3% (v/v) TNLC). Additionally, reconstituted TNLC was also used as basal medium. For determination of viable cells and metabolic activity skim milk powder was used. Glucose was found to be the best substrate to L. acidophilus grows, followed by FOS and TNLC (2% and 3%, respectively). TNLC (3%) was found to be the best substrate followed by TNLC (2%), glucose and FOS, in the promotion of growth of B. animalis. The growth of L. acidophilus and B. animalis in skim milk reconstituted TNLC + water was higher than samples inoculated in skim milk reconstituted only with water (p < 0.05). This is supported by the pH effect and by the faster organic acid production (mainly lactic acid, acetic acid, and butyric acid), confirming the property of TNLC as a carbon source for probiotic bacteria growth.

Graphical abstractFigure optionsDownload full-size imageDownload high-quality image (146 K)Download as PowerPoint slideHighlights► Tiger nut co-products can be used as carbon source to promote the bacterial growth. ► Probiotic growing in medium with tiger nut co-products show a faster growth. ► Tiger nut co-products addition increases lactic, acetic and butyric acid production.

Keywords
Tiger nut; Microdilution assay; Lactobacillus acidophilus; Bifidobacterium animalis; Organic acids
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In vitro evaluation of “horchata” co-products as carbon source for probiotic bacteria growth
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 91, Issue 3, July 2013, Pages 279–286
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us