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Influence of “Mild” Sonication Conditions on the Characteristics of Streptococcus thermophilusST-M5

Advances in Microbiology 2012年第1期2卷 8-16页

作者： marvin moncada Kayanush J. Aryana School of Animal Sciences Louisiana State University Agricultural Center Baton Rouge USA

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.

关键词： Sonication Starter Culture Streptococcus thermophilus

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Effect of Mild Sonication Conditions on the Attributes of Lactobacillus delbrueckiissp. bulgaricusLB-12

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Advances in Microbiology 2012年第2期2卷 104-111页

作者： marvin moncada Kayanush J. Aryana Charles Boeneke School of Animal Sciences Louisiana State University Agricultural Center Baton Rouge USA School of Animal Sciences Louisiana State University Agricultural Center Baton Rouge USA Department of Food Science Louisiana State University Agricultural Center Baton Rouge USA

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.

关键词： Sonication Starter Culture Lactobacillus bulgaricus

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Influence of Nano-Spray Dried Sodium Chloride on the Physicochemical Characteristics of Surface-Salted Cheese Crackers

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Food and Nutrition Sciences 2017年第2期8卷 267-276页

作者： marvin L. moncada Carlos E. Astete Cristina M. Sabliov Douglas W. Olson Charles A. Boeneke Kayanush J. Aryana School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA Department of Biological and Agricultural Engineering Louisiana State University Agricultural Center Baton Rouge LA USA

Particle size reduction of salt to submicron range increases its surface area resulting in increased saltiness perception. The objective was to evaluate the incorporation of nano-spray dried sodium chloride on the physicochemical characteristics of surface-salted cheese crackers. The sodium chloride solution (3% w/w) was sprayed through a 4-μm nozzle with 125 L/min air flow, 38 kPa pressure, 95°C head temperature, and 90% spray to form the smallest submicrosalt particles. The cheese cracker treatments consisted of 3 different salt sizes (regular, microsalt and nano-spray dried salt) and 3 different concentrations (2%, 1.5% and 1%). The 9 (3 sizes × 3 concentrations) cheese cracker treatments were tested for salt concentration and sodium content at week 1. Water activity (aw), texture-fracturability, and color were determined at week 1 and 4 months of storage. The aw) and the L*, b*, C* and h* values in all treatments increased from 1 week to 4 months. The use of nano-spray dried salt on surface-salted cheese crackers allowed for a reduction of 25% - 50% of salt content without affecting the physicochemical attributes.

关键词： Nano-Spray Drying Salt Colour Texture Water Activity

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