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Acid Tolerance of <i>Lactobacillus acidophilus</i>LA-K as Influenced by Various Pulsed Electric Field Conditions

Advances in Microbiology 2012年第3期2卷 358-363页

作者： Olga Cueva Kayanush J. Aryana Department of food Science Louisiana State University Agricultural Center Baton Rouge USA School of Animal Sciences Louisiana State University Agricultural Center Baton Rouge USA

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 Lactobacillus acidophilus LA-K lowered by increasing pulse widths and voltages but lowering pulse periods.

关键词： Lactobacillus acidophilus Pulsed Electric Field Probiotic

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Biotechnological preparation of chicken skin gelatine using factorial design of experiments

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food Bioscience 2022年第3期47卷 898-907页

作者： Petr Mrázek Robert Gál Pavel Mokrejš Jana Orsavová Dagmar Janáčová Tomas Bata University in Zlín Department of Polymer EngineeringVavrečkova 275760 01ZlínCzech Republic Tomas Bata University in Zlín Department of Food TechnologyMostní 5139760 01ZlínCzech Republic Tomas Bata University in Zlín Language CentreŠtefánikova 5670760 01ZlínCzech Republic Tomas Bata University in Zlín Department of Automation and Control EngineeringNad Stráněmi 4511760 01ZlínCzech Republic

Poultry meat production steadily increases and its by-products including legs or skins may be further utilized to prepare gelatine,generally by using alkali or acid *** they are toxic,different methods are desirable,*** proteolytic *** enzymes is beneficial as they shorten processing time and reduce the required water *** conditions(the enzyme amount during the pre-treatment,first and second extraction temperature and time)of the process may influence gelatine quality and its *** this study,gelatines were prepared from chicken skin at different conditions in the series of combined factorial design of *** significance of the influence of the conditions on the quality(gel strength,viscosity,melting and gelling point)and yield of chicken skin gelatine(CSG)was *** highest yield(31.5%)was obtained at the conditions of the enzyme amount of 0.8%,first extraction temperature 80℃ and time 30 min,second extraction temperature 90℃ and time 60 ***,the highest CSG quality of gel strength(190 Bloom),viscosity(4.06 mPas),melting point(38.3℃)and gelling point(20.5℃)was obtained at the conditions of 0.2%/50℃/30 min in the first extraction.

关键词： Collagen Chicken skin Enzyme pre-treatment Gelatine Gelling properties

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