检索结果-南通市图书馆

Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro

引用

Food Science and Human Wellness 2023年第4期12卷 1331-1342页

作者： Francyeli Araújo Silva Rita de Cássia Ramos do Egypto Queiroga Evandro Leite de Souza Glenise Bierhalz Voss maria manuela estevez pintado Margarida Angélica da Silva Vasconcelos Department of Nutrition Federal University of PernambucoRecife 50670-420Brazil Department of Nutrition Health Sciences CenterFederal University of ParaíbaJoão Pessoa 58050-585Brazil Universidade Católica Portuguesa CBQF-Centro de Biotecnologia e Química Fina-Laboratório AssociadoEscola Superior de BiotecnologiaPorto 4169-005Portugal

Isabel grape(IG)products have high contents of phenolic compounds and fiber recognized for their positive impacts on microorganisms associated with health benefits to *** study evaluated the effects of goat yogurts formulated with ingredients from IG integral valorization on the growth and metabolism of different probiotic strains,as well as on the population of selected bacterial groups and metabolic activity of human colonic microbiota in *** yogurts with IG ingredients(IGI)stimulated the growth of tested Lactobacillus and Bifidobacterium probiotic strains during a 48-h cultivation,as well as decreased the pH values and enhanced the organic acid *** yogurts with IGI increased the population of Lactobacillus *** Bifidobacterium *** a 24-h in vitro colonic fermentation.A stable Firmicutes:Bacteroidetes ratio close to 1 was found in media with goat yogurt formulations during the colonic fermentation,being similar to the effect caused by *** yogurt formulations with IGI caused increased production of short-chain fatty acids and sugar consumption during colonic *** yogurts with IGI should be a valuable strategy for development of novel added-value foods with beneficial effects on gut microbiota and human health.

关键词： Goat dairy product Grape Beneficial microorganisms Gut microbiota Modulatory effects

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Medium factors affecting extracellular protease activity by <i>Bacillus</i>sp. HTS 102—A novel wild strain isolated from Portuguese merino wool

引用

Natural Science 2013年第6期5卷 44-53页

作者： Ana Catarina Queiroga manuela estevez pintado Francisco Xavier Malcata CBQF Porto Portugal Department of Chemical Engineering of University of Porto Porto Portugal

The synthesis of an extracellular protease by Bacillus sp. HTS102—a wild strain recently isolated from the wool of Portuguese Merino ewes, was optimized. This protease is thermostable and particularly resistant to harsh environmental conditions—and appears to bear a unique ability to hydrolyze keratin-rich solid materials. Following a preliminary screening for the most relevant medium factors involved in processing, a fractional factorial design (2VI6-1) was applied to ascertain the effects of six relevant parameters—viz. yeast extract concentration, peptone level, inoculum size, stirring rate, temperature and pH. The concentrations of yeast extract and peptone, as well as the incubation temperature and pH were found to play significant roles;and the 2-factor interaction between yeast extract level and pH was also significant. A 2.2-fold increase in the overall level of protease synthesis was eventually attained, with the improved medium relative to the basal medium—which is noteworthy when compared with competing proteases and previous optimization efforts.

关键词： Fractional Factorial Design Thermotolerant Enzyme Proteolytic Activity Bacillus sp. Ewe’s Wool

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：