Pub Date : 2019-01-01DOI: 10.35248/2329-8901.19.7.211
M. Ghannoum, A. Ghannoum, L. Long, Sun Pl, N. Isham
Probiotics in various combinations and in various forms have become popular supplements for establishing and maintaining gut health. However, commercial products vary in the effectiveness of their specific probiotic strains and the ability of these strains to survive the acidic environment of the stomach. A novel probiotic, manufactured by BIOHM, LLC, has a unique formulation of Saccharomyces boulardii, Lactobacillus acidophilus, L. rhamnosus, and Bifidobacterium breve, in combination with amylase, which has been developed to re-balance the bacterial and fungal population of the human gastrointestinal tract and combat digestive biofilms formed by pathogenic bacteria and fungi. Our data shows that these strains have the ability to survive the acidic environment when taken within 30 minutes of meal, a factor that is vital to ensure probiotic effectiveness.
{"title":"BIOHM Probiotics Retain Viability in Low pH Environments Simulating the Digestive Environment","authors":"M. Ghannoum, A. Ghannoum, L. Long, Sun Pl, N. Isham","doi":"10.35248/2329-8901.19.7.211","DOIUrl":"https://doi.org/10.35248/2329-8901.19.7.211","url":null,"abstract":"Probiotics in various combinations and in various forms have become popular supplements for establishing and maintaining gut health. However, commercial products vary in the effectiveness of their specific probiotic strains and the ability of these strains to survive the acidic environment of the stomach. A novel probiotic, manufactured by BIOHM, LLC, has a unique formulation of Saccharomyces boulardii, Lactobacillus acidophilus, L. rhamnosus, and Bifidobacterium breve, in combination with amylase, which has been developed to re-balance the bacterial and fungal population of the human gastrointestinal tract and combat digestive biofilms formed by pathogenic bacteria and fungi. Our data shows that these strains have the ability to survive the acidic environment when taken within 30 minutes of meal, a factor that is vital to ensure probiotic effectiveness.","PeriodicalId":16865,"journal":{"name":"Journal of Probiotics & Health","volume":"77 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83395869","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.35248/2329-8901.19.7.208
M. SamahShalaby, H. HadearAmin
Background and objective: There is growing interesting for edible marine algae species as a source for beneficial polysaccharides. Ulva lactuca is a widespread macroalga and highly consumed by humans and livestock because of its great nutritional values. Many studies showed that different extracts of U. lactuca possess nutritional and biological values. Ulvan is one of its structural water-soluble sulfated polysaccharides. The main objective of this study is preparing synbiotic yogurt by using ulvan polysaccharide by different percentage as a prebiotic ingredient and using probiotic starter bacteria in the manufacture of set synbiotic yogurt. Then study the quality properties of the resultant synbiotic yogurt. Methodology: ulvan polysaccharide was extracted from Ulva lactuca using the methods of hot water-extraction and ethanol-precipitation. The synbiotic yogurt was prepared from fresh skim milk and ulvan polysaccharide as prebiotics, which was added by different concentrations: 1%, 2% and 4% (w/v). The mixtures were heated to 90°C for 10 min and immediately cooled to 39°-40°C; and inoculated with 3% of probiotic starter culture (containing of Lactobacillus acidophilus LA-5 Streptococcus thermophilus TH-4, and Bifidobacterium sp. Bb-12). The inoculated milks were distributed into 100 mL plastic cups and incubated at 40°C till complete coagulation. The synbiotic yogurt were transferred to the refrigerator at 7° ± 1°C and storage for 9 days; then the treatments were analyzed for the bacteriological, physical, chemical, and organoleptic assessments at fresh time and after 9 days of cold storage. Results: The results showed that adding of 1-2% of the ulvan polysaccharide presented synbiotic yogurt with good chemical and physical properties, as well as stimulated the growth and activity of probiotic bacteria. But the addition of high percentage (4%) gave opposite results in terms of flavor, delayed fermentation and weak texture with syneresis also. Conclusion: Therefore, it is recommended to use ulvan polysaccharide as prebiotic in the manufacture of synbiotic yogurt by adding 1-2%; and the flavor can be improved by adding any natural flavor to the synbiotic yogurt.
{"title":"Potential Using of Ulvan Polysaccharide from Ulva lactuca as a Prebiotic in Synbiotic Yogurt Production","authors":"M. SamahShalaby, H. HadearAmin","doi":"10.35248/2329-8901.19.7.208","DOIUrl":"https://doi.org/10.35248/2329-8901.19.7.208","url":null,"abstract":"Background and objective: There is growing interesting for edible marine algae species as a source for beneficial polysaccharides. Ulva lactuca is a widespread macroalga and highly consumed by humans and livestock because of its great nutritional values. Many studies showed that different extracts of U. lactuca possess nutritional and biological values. Ulvan is one of its structural water-soluble sulfated polysaccharides. The main objective of this study is preparing synbiotic yogurt by using ulvan polysaccharide by different percentage as a prebiotic ingredient and using probiotic starter bacteria in the manufacture of set synbiotic yogurt. Then study the quality properties of the resultant synbiotic yogurt. Methodology: ulvan polysaccharide was extracted from Ulva lactuca using the methods of hot water-extraction and ethanol-precipitation. The synbiotic yogurt was prepared from fresh skim milk and ulvan polysaccharide as prebiotics, which was added by different concentrations: 1%, 2% and 4% (w/v). The mixtures were heated to 90°C for 10 min and immediately cooled to 39°-40°C; and inoculated with 3% of probiotic starter culture (containing of Lactobacillus acidophilus LA-5 Streptococcus thermophilus TH-4, and Bifidobacterium sp. Bb-12). The inoculated milks were distributed into 100 mL plastic cups and incubated at 40°C till complete coagulation. The synbiotic yogurt were transferred to the refrigerator at 7° ± 1°C and storage for 9 days; then the treatments were analyzed for the bacteriological, physical, chemical, and organoleptic assessments at fresh time and after 9 days of cold storage. Results: The results showed that adding of 1-2% of the ulvan polysaccharide presented synbiotic yogurt with good chemical and physical properties, as well as stimulated the growth and activity of probiotic bacteria. But the addition of high percentage (4%) gave opposite results in terms of flavor, delayed fermentation and weak texture with syneresis also. Conclusion: Therefore, it is recommended to use ulvan polysaccharide as prebiotic in the manufacture of synbiotic yogurt by adding 1-2%; and the flavor can be improved by adding any natural flavor to the synbiotic yogurt.","PeriodicalId":16865,"journal":{"name":"Journal of Probiotics & Health","volume":"111 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79197915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.35248/2329-8901.19.7.213
M. Ghannoum, A. Ghannoum, C. Hager, M. Retuerto, N. Isham, T. McCormick
Aim: To demonstrate the ability of a probiotic supplement (BIOHM) to disrupt pathogenic gastrointestinal biofilms, thus enhancing nutrient absorption. Methods: A filter insert model using Caco-2 cells to mimic an intestinal monolayer was employed to determine the ability of BIOHM to disrupt a mixed species (Candida tropicalis, Escherichia coli and Serratia marcescens) biofilm known to occur in patients with Crohn’s disease. Penetration of vitamin C and casein as representative of vitamins and proteins, respectively, was then measured. Results: Application of BIOHM led to a significant increase in casein penetration through the Caco-2 cell epithelial monolayer in the absence of biofilms (p value<0.0001). Additionally, the combination of mixed species biofilms grown on a Caco-2 cell monolayer with BIOHM filtrate resulted in higher penetration of vitamin C and casein through the monolayer compared to untreated controls. Conclusion: Our in vitro data indicates that the combination of ingredients in the BIOHM probiotic may enhance nutrient permeability, thus leading to increased overall absorption of proteins and vitamins.
{"title":"The Probiotic BIOHM Improves Nutrient Absorption by Disrupting Gastrointestinal Biofilms","authors":"M. Ghannoum, A. Ghannoum, C. Hager, M. Retuerto, N. Isham, T. McCormick","doi":"10.35248/2329-8901.19.7.213","DOIUrl":"https://doi.org/10.35248/2329-8901.19.7.213","url":null,"abstract":"Aim: To demonstrate the ability of a probiotic supplement (BIOHM) to disrupt pathogenic gastrointestinal biofilms, thus enhancing nutrient absorption. Methods: A filter insert model using Caco-2 cells to mimic an intestinal monolayer was employed to determine the ability of BIOHM to disrupt a mixed species (Candida tropicalis, Escherichia coli and Serratia marcescens) biofilm known to occur in patients with Crohn’s disease. Penetration of vitamin C and casein as representative of vitamins and proteins, respectively, was then measured. Results: Application of BIOHM led to a significant increase in casein penetration through the Caco-2 cell epithelial monolayer in the absence of biofilms (p value<0.0001). Additionally, the combination of mixed species biofilms grown on a Caco-2 cell monolayer with BIOHM filtrate resulted in higher penetration of vitamin C and casein through the monolayer compared to untreated controls. Conclusion: Our in vitro data indicates that the combination of ingredients in the BIOHM probiotic may enhance nutrient permeability, thus leading to increased overall absorption of proteins and vitamins.","PeriodicalId":16865,"journal":{"name":"Journal of Probiotics & Health","volume":"92 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85817301","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.35248/2329-8901.19.7.207
Rahman Mr, Kabir Ms, Khan Zum, Pramanik Mk
Objectives: A study was undertaken to isolate bacteria from fermented dairy products and evaluate their probiotic potential. Methods: From the colonies formed on MRS agar plates, 8 bacterial isolates were selected and evaluated for their anti-microbial and cholesterol assimilation capability. Results: Among the tested isolates, P3 showed maximum antimicrobial activity against Staphylococcus aureus ATCC 6538 and P8 showed maximum antimicrobial activity against Salmonella enteritidis ATCC 13076, Listeria monocytogenes ATCC 7644 and Escherichia coli ATCC 35150. The isolate P8 also showed highest cholesterol assimilation capability (41.91%) which is followed by isolate P3 (35.95%). Based on the morphological, biochemical and physiological characteristics the isolate P3 and P8 were identified as Lactococcus lactis and Streptococcus thermophilus, respectively. Conclusion: The studied fermented dairy products available in Bangladesh contain adequate number of lactic acid bacteria and some of the bacterial isolates possess appreciable probiotic properties.
{"title":"Assessment of Probiotic Properties of Some Bacteria Isolated from Dairy Products","authors":"Rahman Mr, Kabir Ms, Khan Zum, Pramanik Mk","doi":"10.35248/2329-8901.19.7.207","DOIUrl":"https://doi.org/10.35248/2329-8901.19.7.207","url":null,"abstract":"Objectives: A study was undertaken to isolate bacteria from fermented dairy products and evaluate their probiotic potential. Methods: From the colonies formed on MRS agar plates, 8 bacterial isolates were selected and evaluated for their anti-microbial and cholesterol assimilation capability. Results: Among the tested isolates, P3 showed maximum antimicrobial activity against Staphylococcus aureus ATCC 6538 and P8 showed maximum antimicrobial activity against Salmonella enteritidis ATCC 13076, Listeria monocytogenes ATCC 7644 and Escherichia coli ATCC 35150. The isolate P8 also showed highest cholesterol assimilation capability (41.91%) which is followed by isolate P3 (35.95%). Based on the morphological, biochemical and physiological characteristics the isolate P3 and P8 were identified as Lactococcus lactis and Streptococcus thermophilus, respectively. Conclusion: The studied fermented dairy products available in Bangladesh contain adequate number of lactic acid bacteria and some of the bacterial isolates possess appreciable probiotic properties.","PeriodicalId":16865,"journal":{"name":"Journal of Probiotics & Health","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79082416","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.35248/2329-8901.7.1.208
Samah Shalaby M, Hadear Amin H
Background and objective: There is growing interesting for edible marine algae species as a source for beneficial polysaccharides. Ulva lactuca is a widespread macroalga and highly consumed by humans and livestock because of its great nutritional values. Many studies showed that different extracts of U. lactuca possess nutritional and biological values. Ulvan is one of its structural water-soluble sulfated polysaccharides. The main objective of this study is preparing synbiotic yogurt by using ulvan polysaccharide by different percentage as a prebiotic ingredient and using probiotic starter bacteria in the manufacture of set synbiotic yogurt. Then study the quality properties of the resultant synbiotic yogurt. Methodology: ulvan polysaccharide was extracted from Ulva lactuca using the methods of hot water-extraction and ethanol-precipitation. The synbiotic yogurt was prepared from fresh skim milk and ulvan polysaccharide as prebiotics, which was added by different concentrations: 1%, 2% and 4% (w/v). The mixtures were heated to 90°C for 10 min and immediately cooled to 39°-40°C; and inoculated with 3% of probiotic starter culture (containing of Lactobacillus acidophilus LA-5 Streptococcus thermophilus TH-4, and Bifidobacterium sp. Bb-12). The inoculated milks were distributed into 100 mL plastic cups and incubated at 40°C till complete coagulation. The synbiotic yogurt were transferred to the refrigerator at 7° ± 1°C and storage for 9 days; then the treatments were analyzed for the bacteriological, physical, chemical, and organoleptic assessments at fresh time and after 9 days of cold storage. Results: The results showed that adding of 1-2% of the ulvan polysaccharide presented synbiotic yogurt with good chemical and physical properties, as well as stimulated the growth and activity of probiotic bacteria. But the addition of high percentage (4%) gave opposite results in terms of flavor, delayed fermentation and weak texture with syneresis also. Conclusion: Therefore, it is recommended to use ulvan polysaccharide as prebiotic in the manufacture of synbiotic yogurt by adding 1-2%; and the flavor can be improved by adding any natural flavor to the synbiotic yogurt..
{"title":"Potential Using of Ulvan Polysaccharide from Ulva lactuca as a Prebiotic in Synbiotic Yogurt Production","authors":"Samah Shalaby M, Hadear Amin H","doi":"10.35248/2329-8901.7.1.208","DOIUrl":"https://doi.org/10.35248/2329-8901.7.1.208","url":null,"abstract":"Background and objective: There is growing interesting for edible marine algae species as a source for beneficial polysaccharides. Ulva lactuca is a widespread macroalga and highly consumed by humans and livestock because of its great nutritional values. Many studies showed that different extracts of U. lactuca possess nutritional and biological values. Ulvan is one of its structural water-soluble sulfated polysaccharides. The main objective of this study is preparing synbiotic yogurt by using ulvan polysaccharide by different percentage as a prebiotic ingredient and using probiotic starter bacteria in the manufacture of set synbiotic yogurt. Then study the quality properties of the resultant synbiotic yogurt. Methodology: ulvan polysaccharide was extracted from Ulva lactuca using the methods of hot water-extraction and ethanol-precipitation. The synbiotic yogurt was prepared from fresh skim milk and ulvan polysaccharide as prebiotics, which was added by different concentrations: 1%, 2% and 4% (w/v). The mixtures were heated to 90°C for 10 min and immediately cooled to 39°-40°C; and inoculated with 3% of probiotic starter culture (containing of Lactobacillus acidophilus LA-5 Streptococcus thermophilus TH-4, and Bifidobacterium sp. Bb-12). The inoculated milks were distributed into 100 mL plastic cups and incubated at 40°C till complete coagulation. The synbiotic yogurt were transferred to the refrigerator at 7° ± 1°C and storage for 9 days; then the treatments were analyzed for the bacteriological, physical, chemical, and organoleptic assessments at fresh time and after 9 days of cold storage. Results: The results showed that adding of 1-2% of the ulvan polysaccharide presented synbiotic yogurt with good chemical and physical properties, as well as stimulated the growth and activity of probiotic bacteria. But the addition of high percentage (4%) gave opposite results in terms of flavor, delayed fermentation and weak texture with syneresis also. Conclusion: Therefore, it is recommended to use ulvan polysaccharide as prebiotic in the manufacture of synbiotic yogurt by adding 1-2%; and the flavor can be improved by adding any natural flavor to the synbiotic yogurt..","PeriodicalId":16865,"journal":{"name":"Journal of Probiotics & Health","volume":"62 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79150797","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.35248/2329-8901.7.2.213
G. M, Ghannoum A, Hager C, R. M, I. N, Mccormick Ts
{"title":"The Probiotic BIOHM Improves Nutrient Absorption by Disrupting Gastrointestinal Biofilms","authors":"G. M, Ghannoum A, Hager C, R. M, I. N, Mccormick Ts","doi":"10.35248/2329-8901.7.2.213","DOIUrl":"https://doi.org/10.35248/2329-8901.7.2.213","url":null,"abstract":"","PeriodicalId":16865,"journal":{"name":"Journal of Probiotics & Health","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88003756","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-12-12DOI: 10.4172/2329-8901-C2-030
pDana Buckmanp
{"title":"Use of flow cytometry to assess the health of probiotic bacillus endospores","authors":"pDana Buckmanp","doi":"10.4172/2329-8901-C2-030","DOIUrl":"https://doi.org/10.4172/2329-8901-C2-030","url":null,"abstract":"","PeriodicalId":16865,"journal":{"name":"Journal of Probiotics & Health","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75855370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-03-12DOI: 10.4172/2329-8901.1000191
Gustavo Pinoargote, S. Ravishankar
Shrimp has been among the top value-added products targeted for production by the aquaculture industry. The increasing demand for shrimp has led to a massive increase in production in several countries across the world. Intensive and super-intensive production systems are facing great challenges handling newly emerging shrimp diseases. The use of antibiotics was one of the first approaches when dealing with such diseases, but the effects of misusing antibiotics and the appearance of antibiotic resistant bacteria are of public concern. As an alternative, probiotics have been applied in aquaculture systems to increase disease resistance, improve feed efficiency, maintain water quality and enhance the growth of aquatic organisms. In this study, the ability of three probiotic microbes to tolerate salinity levels commonly found in intensive shrimp production systems were evaluated. Lactobacillus casei, Saccharomyces cerevisiae and Rhodopseudomonas palustris were cultured in MRS broth, yeast and mold broth, and Van Neil’s broth, respectively, enriched with 1 and 2% NaCl. Microbial survival between treatments were compared as well as the metabolic activity in terms of acidity levels. Additionally, cell morphology was compared using scanning electron microscopy. L. casei and S. cerevisiae showed no significant differences (P>0.05) in media with 1% and 2% NaCl in terms of microbial survival and media acidity levels at 24 h. R. palustris showed a prolonged lag phase extending up to 12 h in 1% and 48 h in 2% NaCl media, and acidity of the media did not vary significantly. Cell morphology of all microbes did not change significantly across all treatments. From these results, it was concluded that L. casei, S. cerevisiae and R. palustris are suitable for application in aquaculture ponds with up to 2% salinity.
{"title":"Effects of Salinity on Acid Production and Growth of Three Probiotic Microbes with Potential for Application in Intensive Shrimp Aquaculture","authors":"Gustavo Pinoargote, S. Ravishankar","doi":"10.4172/2329-8901.1000191","DOIUrl":"https://doi.org/10.4172/2329-8901.1000191","url":null,"abstract":"Shrimp has been among the top value-added products targeted for production by the aquaculture industry. The increasing demand for shrimp has led to a massive increase in production in several countries across the world. Intensive and super-intensive production systems are facing great challenges handling newly emerging shrimp diseases. The use of antibiotics was one of the first approaches when dealing with such diseases, but the effects of misusing antibiotics and the appearance of antibiotic resistant bacteria are of public concern. As an alternative, probiotics have been applied in aquaculture systems to increase disease resistance, improve feed efficiency, maintain water quality and enhance the growth of aquatic organisms. In this study, the ability of three probiotic microbes to tolerate salinity levels commonly found in intensive shrimp production systems were evaluated. Lactobacillus casei, Saccharomyces cerevisiae and Rhodopseudomonas palustris were cultured in MRS broth, yeast and mold broth, and Van Neil’s broth, respectively, enriched with 1 and 2% NaCl. Microbial survival between treatments were compared as well as the metabolic activity in terms of acidity levels. Additionally, cell morphology was compared using scanning electron microscopy. L. casei and S. cerevisiae showed no significant differences (P>0.05) in media with 1% and 2% NaCl in terms of microbial survival and media acidity levels at 24 h. R. palustris showed a prolonged lag phase extending up to 12 h in 1% and 48 h in 2% NaCl media, and acidity of the media did not vary significantly. Cell morphology of all microbes did not change significantly across all treatments. From these results, it was concluded that L. casei, S. cerevisiae and R. palustris are suitable for application in aquaculture ponds with up to 2% salinity.","PeriodicalId":16865,"journal":{"name":"Journal of Probiotics & Health","volume":"73 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2018-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80327912","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-01-01DOI: 10.4172/2329-8901.1000200
D. Baruah, M. Das, R. K. Sharma
The sustainable developmental goal emphasized a holistic approach to achieve zero hunger, good health and wellbeing till 2030. To achieve such goal, food diversifications like food fortification can be employed to prevent hunger, starvation and micronutrient deficiencies on a long term basis. One of the best food based approach to address these issues is by development of new value added products like Food Multi Mix from local functional ingredients for better affordability, accessibility and availability among vulnerable section of our community and also for reducing the major risk factors for noncommunicable diseases. WHO and FAO also focus on utilization of some underutilized legume or pulses in recent years. The use of microbial food additives in improving productivity of functional foods is currently generating a great deal of interest in scientific food industry. The objective of the study was to standardize ricebean based probiotic FMM and to evaluate its nutritional quality. Two FMM were developed namely FMM I and FMM II. All the ingredients were preprocessed before mixing together. FMM I was formulated based on energy density value between 1512.00-1890.00 kJ (360-450 kcal) per 100 g of sample and further by mixing all the ingredients at appropriate amount. Subsequently FMM II was formulated by inoculating probiotic bacteria viz Lactobacillus plantarum and Lactobacillus rhamnosus in FMM I both individually and in combination in different test samples. The test sample containing highest microbial viability after 30 days of storage was designated as FMM II. Both the Food Multi mixes had optimum macro and micronutrients. Results showed that probiotification played an important role in enhancing the nutrient content in FMM II. The Food Multi Mixes also had good physical properties in terms of bulk density, viscosity, water holding and fat holding capacity. Thus, the FMM concept had been an effective tool in developing food products from underutilized crops to bridge the gap between protein energy malnutrition in developing countries.
{"title":"Nutritional and Microbiological Evaluation of Ricebean (Vigna umbellata) Based Probiotic Food Multi Mix Using Lactobacillus plantarum and Lactobacillus rhamnosus","authors":"D. Baruah, M. Das, R. K. Sharma","doi":"10.4172/2329-8901.1000200","DOIUrl":"https://doi.org/10.4172/2329-8901.1000200","url":null,"abstract":"The sustainable developmental goal emphasized a holistic approach to achieve zero hunger, good health and wellbeing till 2030. To achieve such goal, food diversifications like food fortification can be employed to prevent hunger, starvation and micronutrient deficiencies on a long term basis. One of the best food based approach to address these issues is by development of new value added products like Food Multi Mix from local functional ingredients for better affordability, accessibility and availability among vulnerable section of our community and also for reducing the major risk factors for noncommunicable diseases. WHO and FAO also focus on utilization of some underutilized legume or pulses in recent years. The use of microbial food additives in improving productivity of functional foods is currently generating a great deal of interest in scientific food industry. The objective of the study was to standardize ricebean based probiotic FMM and to evaluate its nutritional quality. Two FMM were developed namely FMM I and FMM II. All the ingredients were preprocessed before mixing together. FMM I was formulated based on energy density value between 1512.00-1890.00 kJ (360-450 kcal) per 100 g of sample and further by mixing all the ingredients at appropriate amount. Subsequently FMM II was formulated by inoculating probiotic bacteria viz Lactobacillus plantarum and Lactobacillus rhamnosus in FMM I both individually and in combination in different test samples. The test sample containing highest microbial viability after 30 days of storage was designated as FMM II. Both the Food Multi mixes had optimum macro and micronutrients. Results showed that probiotification played an important role in enhancing the nutrient content in FMM II. The Food Multi Mixes also had good physical properties in terms of bulk density, viscosity, water holding and fat holding capacity. Thus, the FMM concept had been an effective tool in developing food products from underutilized crops to bridge the gap between protein energy malnutrition in developing countries.","PeriodicalId":16865,"journal":{"name":"Journal of Probiotics & Health","volume":"649 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76834423","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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