Current Proceedings on Technology

Current Proceedings on Technology

Model predictions related to the survival of some probiotic bacteria in lactic acid fermented vegetable juices

Yazarlar: Claudia Lavinia Buruleanu, Carmen Leane Nicolescu, Gabriel Gorghiu

Cilt 1 , Sayı - , 2012 , Sayfalar -

Konular:-

Anahtar Kelimeler:Model prediction,Regression analysis,Lactic acid fermentation,Probiotic bacteria,Health benefit  

Özet:   According to the currently adopted definition by Food and Agriculture Organization and World Health Organization, the probiotics represent live microorganisms, which when administered in adequate amounts confer a health benefit on the host. In this respect, probiotic bacteria are increasingly used in food and pharmaceutical applications to balance disturbed intestinal microflora and related dysfunction of the human gastrointestinal tract. However, due to the short lifespan of probiotics, efforts are targeted to the evaluation of the contribution of the prebiotics in the improvement of the viability of those microorganisms. Their importance resides in the fact that, as food ingredients, they stimulate selectively the growth and activity of bifidobacteria and lactobacilli in the gut and thereby benefit health. It is generally accepted that in the case of functional food, the minimum number of live probiotic microflora should range from 105 to 106 cfu/mL or gram of product. More, it was demonstrated that, in order to achieve evident health results, it is necessary to consume at least approximately 108 to 109 of live microbial cells daily in fermented milk.This paper comes to present the analysis made on the survival of two pure freeze dried cultures Lb. acidophilus and Bifidobacterium animalis subsp. lactis BB 12 (Chr. Hansen, Romania) during the lactic acid fermentation of some vegetable juices. The number of the bacteria population was determined by plate count method using Man-Rogosa-Sharpe agar, enriched with cysteine, and data related to the concentration of viable probiotic bacteria, as time function, were registered. Like results, regression models were determined for emphasizing the shape of bacteria concentration curve. For this purpose, Microsoft Excel and CurveExpert software applications were used, for proceeding graphing examination of the curve fit, but also for determining the best fit when comparing the data to each model. 


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BibTex
KOPYALA
@article{2012, title={Model predictions related to the survival of some probiotic bacteria in lactic acid fermented vegetable juices}, volume={1}, number={0}, publisher={Current Proceedings on Technology }, author={Claudia Lavinia Buruleanu, Carmen Leane Nicolescu, Gabriel Gorghiu}, year={2012} }
APA
KOPYALA
Claudia Lavinia Buruleanu, Carmen Leane Nicolescu, Gabriel Gorghiu. (2012). Model predictions related to the survival of some probiotic bacteria in lactic acid fermented vegetable juices (Vol. 1). Vol. 1. Current Proceedings on Technology .
MLA
KOPYALA
Claudia Lavinia Buruleanu, Carmen Leane Nicolescu, Gabriel Gorghiu. Model Predictions Related to the Survival of Some Probiotic Bacteria in Lactic Acid Fermented Vegetable Juices. no. 0, Current Proceedings on Technology , 2012.