检索结果-南通市图书馆

Biosurfactants from lactic acid bacteria:A critical review on production,extraction,structural characterization and food application

引用

Food Bioscience 2022年第2期46卷 14-23页

作者： Hippolyte T.Mouafo Alphonse T.Sokamte Augustin Mbawala robert ndjouenkeu Somashekar Devappa Centre for Food and Nutrition Research Institute of Medical Research and Medicinal Plants’StudiesPoBox:13033Yaound´eCameroon Department of Food Processing and Quality Control University Institute of TechnologyUniversity of Ngaound´er´ePoBox:454 Ngaound´er´eCameroon Department of Food Science and Nutrition National School of Agro-Industrial SciencesUniversity of Ngaound´er´ePoBox:454 Ngaound´er´eCameroon Department of Microbiology and Fermentation Technology CSIR-Central Food Technological Research InstituteMysore570020India

Biosurfactants are structurally diverse classes of amphiphilic molecules derived from *** have various properties such as surface,emulsification,antibacterial,anti-adhesive,anti-biofilm,antioxidant activity that can be used in many industrial *** interest in these molecules compared to their synthetic counterparts is due to their biodegradability,low toxicity,structural diversity,and stability over a wide range of pH,temperature,and *** biosurfactants,those derived from lactic acid bacteria(LAB)attracted attention nowadays due to the GRAS(Generally recognized as safe)status of these *** production by LAB strains has been documented in several investigations,and they deal with the functionality and chemical nature of *** biosurfactants were mainly a complex mixture of proteinaceous compounds,glycolipids,glycoproteins,or *** are only a few studies reporting on the elucidation of the structure of LAB ***,biosurfactants’production process includes several unit operations starting from screening methods to the characterization of the biosurfactant *** review highlights the different techniques used in the screening of biosurfactants production by LAB,their extraction and purification processes,and their structural characterization and application in the food industry.

关键词： Biosurfactants Lactic acid bacteria Screening Purification Structural characterization

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

Changes in Some Nutritional and Mineral Components of Nerica Rice Varieties as Affected by Field Application with Mycorrhiza and Chemical Fertilizer in Northern Cameroon

引用

Food and Nutrition Sciences 2017年第8期8卷 823-839页

作者： Maurice Gandebe Albert Ngakou robert ndjouenkeu Institute of Research for Agricultural Development (IRAD) Ngaoundere Cameroon Faculty of Science University of Ngaoundere Ngaoundere Cameroon National High School of Agro-Industrial Sciences University of Ngaoundere Ngaoundere Cameroon

Rice as staple food is the most important and valuable cereal crop in Cameroon, particularly in rural areas where poor population cannot afford to cook and eat at their convenience. With the outbreak of Nerica varieties, it is important to evaluate and compare their nutritional and mineral properties to those of the local ones prior to their vulgarisation. Therefore, some nutritional and mineral properties of 4 Nerica and a local seeds varieties used in this study were harvested from control (T0), chemical fertilizer (TE), mycorrhiza (TM) applied plants, or their mixture (TEM). These seeds originating from Wakwa and/or Yagoua experimental sites were assessed and compared in a split-plot design (4 × 5) × 3 between treatments (4) and varieties (5). The local DIR-95 variety had values close to those of Nerica varieties in all the parameters assessed. Protein contents ranged from 17.66% - 24.35%, and was higher than those reported in rice samples elsewhere. All the studied varieties were classified as high amylose rice, and therefore, their textures in cooked form should be less sticky and harder, which is convenient to the diet behavior of many consumers. The relative low Fe content in Nerica rice suggest that these varieties may be resistant to Fe accumulation in seeds. The P, N, Mg contents were found to be more elevated in seeds harvested from mycorrhiza or chemical fertilizer applied plants, with Nerica seeds variety FKR62-N as the best of all in nutrients mineral and nutritional compositions. These results confirm varietal and site influences on proximate and mineral contents in the studied rice varieties.

关键词： Nerica Rice Mycorrhiza Nutritional Properties Mineral Contents Chemical Fertilizer

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

Effect of Inorganic Salts on the Thermotolerance and Probiotic Properties of Lactobacilli Isolated from Curdled Milk Traditionally Produced in Mezam Division, Cameroon

引用

Advances in Microbiology 2017年第8期7卷 589-601页

作者： Bertrand Tatsinkou Fossi Gordon Nchanji Takop robert ndjouenkeu Department of Microbiology and Parasitology Faculty of Science University of Buea Cameroon Department of Food Science and Nutrition ENSAI Ngaoundere Cameroon

The industrial production of most food and probiotic products often requires processing involving high temperatures and physiological stress causing loss of viability of probiotic microbial strains. The viability and stability of probiotic strains is a key determinant of their efficacy during administration in human and animal. Thermotolerance is actually a very important feature for probiotic undergoing industrial processing. This paper aimed at assessing the effect of some mineral salts on the thermotolerance and the probiotic properties of lactobacilli isolated from curded milk produced in Mezam Division, Cameroon. Lactobacilli were isolated by pour plate method on de Man Rogosa and Sharpe (MRS) agar. Lactobacilli were selected based on their ability to suppress in-vitro and in-vivo food borne pathogenic bacteria;Salmonella enterica serovar Enteridis and Esherichia coli. Inhibitory activities against these food borne pathogens were performed by disc diffusion method on Mueller Hinton agar. In-vivo inhibition of Salmonella was achieved using oral administration by gavage of (1.0 × 109 CFU/ml) of selected probiotic strain suspended in sterile water. Thermotolerance was assessed by measuring the survival rate of the strain after heating at various temperatures in the presence and absence of mineral salts. Resistance to bile was determined by measuring the survival rate of probiotics after incubation in the presence of oxgallbille and mineral salts. Two catalase negatives isolates were selected based on their capacity to exhibit inhibitory activities in-vitro and in-vivo against food borne pathogens. They were identified as strain of Lactobacillus casei (LS3) and Lactobacillus plantarum (LM4). These strains exhibited significant reduction (P Salmonella count in caeca swabs of infected chick model. The calcium and magnesium salts increased significantly (P < 0.05) the thermo-tolerance and resistance to bile of probiotic strains studied. These results suggested that ca

关键词： Probiotics Products Thermotolerance Bile Tolerance Calcium Food Processing

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

Effect of Drying Conditions on Rheological Properties of Hydrocolloids Gums from <i>Triumfetta cordifolia</i>and <i>Bridelia thermifolia</i>Barks

引用

Food and Nutrition Sciences 2013年第6期4卷 626-631页

作者： Clément Saidou robert ndjouenkeu Denis Roux Jean Bosco Tchatchueng Alain Heyraud Nadia El Kissi Départment of Applied University of Ngaoundéré Ngaoundéré Camer- oon Départment of Food Sciences & Nutrition University of Ngaoundéré Ngaoundéré Cameroon Laboratory of Rheology University of Joseph Fourier Grenoble University Grenoble France Laboratory of Function and Structure of Polysaccharids Center of Vegetables Macromolecules Research Grenoble France Laboratory of Rheology University of Joseph Fourier Grenoble University Grenoble France

Triumfetta cordifolia and Bridelia thermifolia are two shrubs from tropical region of Africa. Their gums are traditionally extracted from fresh barks and used in traditional recipes (thickening and aromatization of sauces, improvement of the swelling of maize and bean cakes) and in the process of decantation of traditional beer. In order to valorize these barks in dried form, study of the effect of drying temperature on the rheological properties of their gums was carried out. In this respect, the fresh barks were dried at 40℃, 50℃, 60℃, 70℃ and 80℃ and the viscosity of their extracts was measured. The drying kinetic of the barks showed two falling rate periods represented by two drying constants?k1 and k2. The absolute viscosity of the extracts decreased beyond drying temperatures higher than 70℃ and 80℃respectively for T cordifolia and B. Thermifolia. The decreasing viscosity is attributed mainly to a reorganization of polysaccharide chains. The temperatures range lower than 70℃ could be retained to dry the barks and to extract gums without deteriorating their properties.

关键词： Barks Drying Constant Equilibrium Moisture Content Gums Viscosity

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

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

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：