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Search Results: 1 - 10 of 297470 matches for " Kayanush J. Aryana "
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Influence of “Mild” Sonication Conditions on the Characteristics of Streptococcus thermophilus ST-M5  [PDF]
Marvin Moncada, Kayanush J. Aryana
Advances in Microbiology (AiM) , 2012, DOI: 10.4236/aim.2012.21002
Abstract: Mild sonication intensity is an acoustic energy which involves the conversion of electrical signal into a physical vibration modifying the permeability of the cell plasma membrane. The objective of this study was to determine the effect of mild sonication intensities at different temperatures on growth, bile tolerance and protease activity of Streptococcus thermophilus. The treatments were four mild sonication intensities (8.07, 14.68, 19.83 and 23.55 W/cm2) randomized at three different temperatures (4°C, 22°C and 40°C). The energy input (1500 J) was kept constant in all treatments. Control samples did not receive any sonication treatment. Growth and bile tolerance were determined every two hours for 12 h of incubation. Protease activity was determined at 0, 12 and 24 h. Mild sonication conditions included a) mild sonication intensities, b) temperatures and c) times, all three of which played a role in influencing the desirable attributes of Streptococcus salivarius ssp. thermophilus ST-M5. Of all the mild sonication intensities studied, 14.68 W/cm2 had the best overall influence at certain time points for improving bile tolerance and growth at 4°C, growth at 22°C and bile tolerance and growth at 40°C of Streptococcus salivarius ssp. thermophilus ST-M5. Mild sonication intensity of 23.55 W/cm2 had the overall best influence at certain time points for protease activity of Streptococcus salivarius ssp. thermophilus ST-M5 at 40°C. Streptococcus thermophilus ST-M5 pretreatment with some mild sonication conditions can be recommended for improvement of some of its characteristics.
Acid Tolerance of Lactobacillus acidophilus LA-K as Influenced by Various Pulsed Electric Field Conditions  [PDF]
Olga Cueva, Kayanush J. Aryana
Advances in Microbiology (AiM) , 2012, DOI: 10.4236/aim.2012.23044
Abstract: Pulsed electric field (PEF) processing involves the application of pulses of voltage for less than one second to fluid foods placed between two electrodes. Lactobacillus acidophilus is an important probiotic bacterium used for the production of fermented dairy products. Acid tolerance is an important probiotic characteristic. The influence of PEF on acid tolerance of Lactobacillus acidophilus is not known. Objective of this study was to elucidate the influence of certain PEF conditions on the acid tolerance of Lactobacillus acidophilus LA-K. Freshly thawed Lactobacillus acidophilus LA-K was suspended in sterile peptone 0.1% w/v distilled water and treated in a pilot plant PEF system. The treatments were pulse width (3, 6 and 9 μs), pulse period (10,000; 20,000 and 30,000 μs) and voltage (5, 15 and 25 kV/cm). Control was run through PEF system at 60 mL/min without receiving any pulsed electric field condition. Data were analyzed using the PROC GLM of the Statistical Analysis Systems (SAS). Differences of least square means were used to determine significant differences at P < 0.05. The control and the three different bipolar pulse widths studied were significantly different from each other. The acid tolerance of the control was significantly the highest, followed by the acid tolerance of the culture subjected to 3 μs and 6 μs. The acid tolerance of culture subjected to 9 μs was the lowest. The acid tolerance of the control was significantly the highest, followed by the acid tolerances subjected to the pulse period of 30,000 and 20,000 us. The acid tolerance of culture subjected to pulse period 10,000 μs was significantly the lowest. The acid tolerance of the control was significantly the highest followed by the acid tolerances of culture subjected to electric field strength of 5 and 15 kV/cm. The acid tolerance of culture subjected to 25 kV/cm was significantly the lowest. Acid tolerance of Lactobacillus acidophilus LA-K lowered by increasing pulse widths and voltages but lowering pulse periods.
Influence of Micro-Encapsulated Probiotic Lactobacillus acidophilus R0052 on the Characteristics of Plain Yogurt  [PDF]
Edwin Noland, Kayanush J. Aryana
Advances in Microbiology (AiM) , 2012, DOI: 10.4236/aim.2012.23045
Abstract: Micro-encapsulation is a method of providing probiotic living cells with a physical barrier against adverse environmental conditions. Lactobacillus acidophilus is one of the most effective forms of probiotic bacteria and is commercially available as pure culture and encapsulated form. It is not clear whether the use of micro-encapsulated L. acidophilus will result in yogurt of a better quality compared to non micro-encapsulated L. acidophilus. The objective was to determine the influence of micro-encapsulated L. acidophilus on the characteristics of fat free plain yogurt. Yogurt mixes were pasteurized and at 37℃ were inoculated with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and micro-encapsulated L. acidophilus R0052 or non micro-encapsulated L. acidophilus R0052. Yogurt manufacture was replicated three times. Yogurts with micro-encapsulated L. acidophilus R0052 had significantly (P < 0.05) higher flavor scores, compared to yogurts with non micro-encapsulated L. acidophilus R0052. The L. acidophilus counts, apparent viscosity, pH and syneresis, of the yogurts with micro-encapsulated L. acidophilus R0052 were not significantly (P < 0.05) different from those of the yogurts with non micro-encapsulated L. acidophilus R0052. Use of micro-encapsulated L. acidophilus R0052 resulted in better tasting yogurts probably because of the taste imparted by the trace amounts of the micro-encapsulating material.
Bile tolerance of Lactobacillus acidophilus LA-K as influenced by various pulsed electric field conditions  [PDF]
Olga Cueva, Kayanush J. Aryana
Advances in Bioscience and Biotechnology (ABB) , 2012, DOI: 10.4236/abb.2012.35080
Abstract: Lactobacillus acidophilus has several health benefits and is used as an adjunct bacterium in the manufacture of cultured dairy foods. Bile tolerance is an important probiotic characteristic. Pulsed electric field (PEF) processing is non-thermal, hurdle technology which comprises of passing fluid foods between two electrodes and subjecting them to pulses of voltage for less than one second. Whether certain mild PEF conditions can enhance bile tolerance of Lactobacillus acidophilus is not known. The objective was to study the influence of certain PEF conditions on the, bile tolerance of Lactobacillus acidophilus LA-K. Lactobacillus acidophilus LA-K suspended in sterile peptone 0.1% w/v distilled water was treated with pulse widths of 3, 6 and 9 μs, pulse periods of 10,000; 20,000 and 30,000 μs and electric field strengths of 5, 15 and 25 kV/cm. The control did not receive any pulsed electric field condition. Bile tolerance was determined hourly for 16 hours. PROC GLM of the Statistical Analysis Systems (SAS) was used for data analysis. Significant differences were determined at P < 0.05. Three replications were conducted. Bipolar pulse width effect had a significant (p < 0.0001) influence on the bile tolerance. Bile tolerance of the control was significantly higher than the bile tolerance subjected to any of the bipolar pulse widths studied. There were no significant differences among the three different bipolar pulse widths. Pulse period had a significant (p < 0.0001) influence on the bile tolerance. The control and the three different pulse periods studied were significantly different from each other. The bile tolerance of the control was significantly the highest, followed by the bile tolerances subjected to 30,000 μs and 20,000 μs respectively. The bile tolerance subjected to 10,000 μs was significantly the lowest. Electric field strength had a significant (p < 0.0001) influence on the bile tolerance. Bile tolerance of the control and bile tolerance of Lactobacillus acidophilus LA-K subjected to 5 kV/cm were signifycantly the highest while the bile tolerance when subjected to 25 kV/cm was significantly the lowest.
Influence of Various Antioxidants on the Characteristics of Plain Yogurt  [PDF]
Blake Brignac, Kayanush J. Aryana
Food and Nutrition Sciences (FNS) , 2012, DOI: 10.4236/fns.2012.39168
Abstract: Free radical damage has been implicated in ageing and in certain degenerative conditions such as Alzheimer’s disease and other forms of dementia. Ageing is also associated with a progressive decline in the function of the immune system and an increased susceptibility to infection. Antioxidants protect the body from free radical damage. Vitamin E is the major antioxidant vitamin in body tissues and is considered the first line of defense against cell membrane damage. Other antioxidant defenses that protect the body from free radical damage include vitamin C and beta carotene. Yogurt is considered a healthy food product and its sales have been steadily increasing over the past 5 years. The objective was to study the influence of various antioxidants on the quality characteristics of yogurt. The antioxidants Vitamin C, vitamin E and beta carotene individually and in combination were incorporated at 100% of their respective recommended dietary allowance of 60 mg, 12 mg and 3 mg in 240 mL of yogurt. Yogurt manufacture and all experiments were conducted in triplicate. Use of antioxidants in yogurt manufacture significantly influenced yogurt viscosity, flavor, appearance, body texture but did not influence syneresis, lactic acid bacterial counts and pH.Depending upon the application antioxidants can be recommended in yogurt manufacture.
Influence of Ethanol on Probiotic and Culture Bacteria Lactobacillus bulgaricus and Streptococcus thermophilus within a Therapeutic Product  [PDF]
Behannis Mena, Kayanush J. Aryana
Open Journal of Medical Microbiology (OJMM) , 2012, DOI: 10.4236/ojmm.2012.23010
Abstract: Probiotic bacteria in plain yogurt namely of Lactobacillus ssp. have been reported to treat thrush, diarrhea, athlete’s foot, jock itch and vaginal yeast infections. Lactobacillus delbrueckii ssp. bulgarius (LB-12) and Streptococcus thermophilus (ST-M5) are lactic acid bacteria widely used in the manufacture of yogurt. Alcohol is used in manufacture of some medications such as cough syrups and some products such as eggnog and rum-raisin ice cream. The objectives were to study the effect of food grade ethanol on the growth of yogurt culture bacteria and the physico-chemical characteristics of therapeutic yogurt. The treatments were 0% (control), 2.5%, 5%, and 7.5% v/v ethanol in plain yogurt. The ethanol was incorporated by stirring it into one day old plain yogurt. Product characteristics were studied weekly for a month of refrigerated (4?C) storage. Data were analyzed using Proc Mixed model of Statistical Analysis System. The ethanol amount × storage period interaction effect was significant for Lactobacillus bulgaricus counts while the ethanol amount × storage period effect was not significant for Streptococcus thermophilus counts, viscosity, pH and titratable acidity (TA). Therapeutic yogurts with ethanol, at these concentrations, can successfully be manufactured without adversely influencing counts of its probiotic bacteria over product shelf life.
Effect of Honey a Natural Sweetener with Several Medicinal Properties on the Attributes of a Frozen Dessert Containing the Probiotic Lactobacillus acidophilus  [PDF]
Abigail Greenbaum, Kayanush J. Aryana
Open Journal of Medical Microbiology (OJMM) , 2013, DOI: 10.4236/ojmm.2013.32015
Abstract: Lactobacillus acidophilus has several health advantages. Honey has several medicinal properties and is also a natural sweetener which could be used in frozen desserts. There are various types of honey based on color namely, light, amber and dark. Influence of honey on attributes of a probiotic frozen dessert is not known. The objective was to study the effect of light, amber colored and dark honey on the Lactobacillus acidophilus counts and quality attributes of probiotic ice cream. Ice creams were manufactured with use of Lactobacillus acidophilus at 50 g of frozen culture concentrate per 7.75 liters of ice cream mix and with the use of light or amber or dark honey individually. Control had no honey and was sweetened with sugar. Use of honey increased Lactobacillus acidophilus counts and viscosity, while decreased pH and melt down volume. Light honey ice cream had flavor and appearance scores comparable to the control vanilla ice cream. Light honey can be recommended for the manufacturing Lactobacillus acidophilus probiotic ice creams thus having a frozen dessert with the health advantageous medicinal properties of honey.
Influence of Colostrum on the Characteristics of Ice Cream  [PDF]
Emilie Mouton, Kayanush J. Aryana
Food and Nutrition Sciences (FNS) , 2015, DOI: 10.4236/fns.2015.65049
Abstract: Colostrum is the first milk produced by a female mammal. It is high in protein, carbohydrate and antibodies. People are constantly looking for healthier food options including immune enhancing foods. Ice cream is a popular dairy dessert and the influence of colostrum on ice cream characteristics is not known. The objective was to study the impact of various amounts of colostrum on the key attributes of ice cream. Ice creams were manufactured with 0, 1.5, 3.0 and 4.5 g colostrum per pint (473 mL) of ice cream. Ice cream manufacture was replicated three times. Colostrum incorporation increased aerobic counts, apparent viscosity, but decreased meltdown resulting in slower melting of the ice creams and had no influence on flavor. In an attempt to make healthier ice creams, colostrum incorporation can be recommended in ice cream manufacture.
Effect of Mild Sonication Conditions on the Attributes of Lactobacillus delbrueckii ssp. bulgaricus LB-12  [PDF]
Marvin Moncada, Kayanush J. Aryana, Charles Boeneke
Advances in Microbiology (AiM) , 2012, DOI: 10.4236/aim.2012.22014
Abstract: Lactobacillus delbrueckii ssp. bulgaricus is a widely used bacterium for the production of some fermented dairy products. Mild sonication intensity condition is a non-destructive technique that uses sound waves to cause cavitation in aqueous solutions and may improve the permeability of membranes, speed up the transfer of substrates and promote cellular growth and propagation. The objective was to determine the effect of mild sonication intensities at different temperatures on growth, bile tolerance and protease activity of Lactobacillus delbrueckii ssp. bulgaricus LB-12. The treatments were four sonication intensities (8.07, 14.68, 19.83 and 23.55 W/cm2) randomized at three different temperatures (4℃, 22℃ and 40℃). The energy input (1500 J) was kept constant in all treatments. Control samples did not receive any sonication treatment. Growth and bile tolerance were determined every 2 h for 12 h of incubation. Protease activity was determined at 0, 12 and 24 h. Mild sonication conditions included 1) mild sonication intensities, 2) temperatures and 3) times, all three of which played a role in influencing the desirable attributes of Lactobacillus delbrueckii ssp. bulgaricus LB-12. Of all the mild sonication intensities studied, 14.68 W/cm2 had the best overall influence at certain time points forimproving the bile tolerance and growth at 4℃ and protease activity at 40℃. Mild sonication intensity of 23.55 W/cm2 had the best overall influence at certain time points for protease activity of at 22℃. Some mild sonication conditions could be recommended for improvement of some characteristics of Lactobacillus delbrueckii ssp. bulgaricus LB-12.
Influence of Medicinal Spices on the Acid Tolerance of a Health Beneficial Bacterium Streptococcus thermophilus ST-M5  [PDF]
Margie M. Sánchez-Vega, Kayanush J. Aryana
Open Journal of Medical Microbiology (OJMM) , 2012, DOI: 10.4236/ojmm.2012.23013
Abstract: There is a great deal of public interest in the use of herbal remedies. Garlic is said to antiviral and antifungal and along with ginger; they are antibacterial and preventatives for cardiovascular diseases. Ginger is very effective against nausea and has analgesic properties. Onion reduces the risk of developing diabetes and like garlic, has anticancer properties. Streptococcus thermophilus is a lactic acid bacterium that produces lactase, which facilitates the digestion of lactose in milk, decreases the symptoms of malabsorption, and reduces the risk of antibiotic associated diarrhea. Acid tolerance is an important probiotic characteristic and it is an indication of the ability of the microorganism to withstand the acidic pH of the stomach. Freshly thawed culture was inoculated in acidified MRS broth at pH 2 and 1% v/v of freshly ex-tracted spice juice was added. Control was without spice juice. Growth was determined hourly during 2 hours of incu-bation at 37?C. Bacterial culture treated with all three spices individually showed a significant increase in counts at 0 and 1 hours of incubation when compared to control. After 2 hours of incubation, culture exposed to ginger showed no significant difference compared to control, while there were slight yet significantly lower counts for culture exposed to garlic and onion individually. Among the spices, ginger had the best overall effect. These three spices can be used with Streptococcus thermophilus enabling health benefits from both sources.
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