Probiotic Content Research Articles

Viable and Heat-Killed Probiotic Strains Improve Oral Immunity by Elevating the IgA Concentration in the Oral Mucosa

Oral-nasal mucosal immunity plays a crucial role in protecting the body against bacterial and viral invasion. Safe probiotic products have been used to enhance human immunity and oral health. In this study, we verified the beneficial effects of mixed viable probiotic tablets, consisting of Lactobacillus salivarius subsp. salicinius AP-32, Bifidobacterium animalis subsp. lactis CP-9, and Lactobacillus paracasei ET-66, and heat-killed probiotic tablets, consisting of L. salivarius subsp. salicinius AP-32 and L. paracasei ET-66, on oral immunity among 45 healthy participants. Participants were randomly divided into viable probiotic, heat-killed probiotic, and placebo groups. The administration of treatment lasted for 4 weeks. Saliva samples were collected at Weeks 0, 2, 4, and 6, and Lactobacillus, Bifidobacterium and Streptococcus mutans populations and IgA concentration were measured. IgA concentrations, levels of TGF-beta and IL-10 in PBMCs cells were quantified by ELISA method. Results showed that salivary IgA levels were significantly increased on administration of both the viable (119.30 ± 12.63%, ***P < 0.001) and heat-killed (116.78 ± 12.28%, ***P < 0.001) probiotics for 4 weeks. Among three probiotic strains, AP-32 would effectively increase the levels of TGF-beta and IL-10 in PBMCs. The oral pathogen Streptococcus mutans was significantly reduced on viable probiotic tablet administration (49.60 ± 31.01%, ***P < 0.001). The in vitro antibacterial test confirmed that viable probiotics effectively limited the survival rate of oral pathogens. Thus, this clinical pilot study demonstrated that oral probiotic tablets both in viable form or heat-killed form could exert beneficial effects on oral immunity via IL-10, TGB-beta mediated IgA secretion. The effective dosage of viable probiotic content in the oral tablet was 109 CFUs/g and the heat-killed oral tablet was 1 × 1010 cells/g.

The impact of storage on the sensory, viscosity and chemical characteristics of yogurt fortified with oat β-glucan

Oat β-glucan has the potential of a functional additive to yogurt, however, texture analysis and chemical characteristics during storage of yogurt with the addition of this additive require more systematic research, which determines the relevance of the study. The aim of the research work was to analyze the feasibility of enriching yogurt with 0.3% oat β-glucan. A number of methods for obtaining new knowledge in the direction of developing healthy food products were used. It was found that yogurt with the addition of 0.3% oat β-glucan had water-holding capacity. All pH values ranged from 4.18 to 4.28, which are within the normal ranges for set-type yogurts. A higher viscosity of the experimental sample of yogurt compared to the control was established, and the highest values were 58560±2120 cp at 21 days for yogurt with the addition of 0.3% oat β-glucan. The viability of probiotic bacteria in yogurts was examined. During the whole storage period, the content of probiotics decreased, but yogurt with the addition of 0.3% oat β-glucan contained significantly more live probiotic bacteria compared to the control. The viability of probiotic bacteria of 0.3% oat β-glucan yogurt at 14 d (3.18±0.2×107 CFU/mL) was only slightly lower than that of control yogurt at 1 d (3.45±0.3×107 CFU/mL). This fully demonstrates that the addition of 0.3% oat β-glucan has a protective effect on probiotics in yogurt, which will be beneficial for human health. It was found that the addition of 0.3% oat β-glucan led to a decrease in adhesiveness, but an increase in hardness and stickiness during storage. The results of the sensory evaluation showed the highest acceptability values of 86.49 for 21 days of storage of yogurt with the addition of 0.3% oat β-glucan. The practical value of the research work lies in the developed yogurt containing 0.3% oat β-glucan being possibly to use as an innovative healthy dairy product

Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide

Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-11 accompanied with fructooligosaccharide (FOS) were used individually to develop a synbiotic kefir from cow and goat milk. Influence of milk type, as well as the probiotic strain was evaluated on the physicochemical, rheological, sensory, volatile flavor properties and probiotic viabilities of kefirs during 28d of storage. The results of this study highlight, L. acidophilus in combination with FOS had a supportive effect on the content of acetaldehyde, probiotics viability and overall sensory appreciation of samples at the end of storage. Particularly, cow milk kefir produced with Lb. acidophilus was found to be more effective on acetaldehyde formation (17.4 ppm mean value). Furthermore, cow milk favored the sensory properties of kefirs than goat milk. In conclusion, cow milk kefir supplemented with Lb. acidophilus and FOS was more appreciated. With regard to probiotic counts and rheological properties, while goat milk supported the survival of probiotics, cow milk had a positive effect on consistency index of samples. Therefore, these ingredients which could be used to provide synbiotic effect in kefirs could be preferred according to the targeted feature to meet the customer satisfaction by enhancing the aspects of products such as rheology, flavor and probiotic content.

Investigation of the Physicochemical, Organoleptic and Dietary Properties of Trout Fermented Sausages through Probiotic Strains and Fat Replacer

Decrease in nitrosamine and optimal smell and flavor gives credit to such meat products as fermented sausages for their considerably optimal storage period and better nutritional values. Replacing red meat with fish and using fat replacer and probiotics in such products have played a great role in the production of such a highly functional food. Therefore, the focus of this study is mainly on the production of fermented trout sausages applying lactobacillus Rhamnosus and Plantarum, substituting part of its fat with inulin (2% of the total fat of the formulation) while examining the physicochemical, textural, dietary, and sensory properties and comparing with control sample, too. The effect of the inulin present in formulation, the type of probiotic strains, and life time (30 days) influencing the physicochemical and textural properties and nitrosamine samples were compared in three ten-day periods as independent valuables completely randomized factorial design. Sensory evaluation was also performed at the end of the 30-day maintenance period. Results suggest that samples with inulin content have experienced less moisture loss during storage. Little fat was also observed in probiotic content samples at the end of the storage. The pH value in the probiotic samples, as compared to the control sample, shows more decline. Inulin content samples caused a marked decline in lightness and an increase in redness. Meanwhile, probiotic presence has caused more declines in lightness intensity in samples. Inulin content samples show more hardness as compared to high fat samples and the probiotics present after pH decline to isoelectric point caused an increase in intensity and hardness of protein fibers. Simultaneously, along with an increase in fat, cohesiveness increased. Nitrosamine content in probiotic samples was lower than the one in test sample much as there was an increase seen in all samples. Despite a little more odor being present, sensory analysis was in favour of the test samples. Other samples demonstrated little difference in sensory evaluation.

Cell Wall Contents of Probiotics (Lactobacillus species) Protect Against Lipopolysaccharide (LPS)-Induced Murine Colitis by Limiting Immuno-inflammation and Oxidative Stress.

Currently, there are no effective therapeutic agents to limit intestinal mucosal damage associated with inflammatory bowel disease (IBD). Based on several clinical studies, probiotics have emerged as a possible novel therapeutic strategy for IBD; however, their possible mechanisms are still poorly understood. Although probiotics in murine and human improve disease severity, very little is known about the specific contribution of cell wall contents of probiotics in IBD. Herein, we investigated the protective effects of cell wall contents of three Lactobacillus species in lipopolysaccharide (LPS)-induced colitis rats. LPS-sensitized rats were rendered colitic by colonic instillation of LPS (500µg/rat) for 14 consecutive days. Concurrently, cell wall contents isolated from 106 CFU of L. casei (LC), L. acidophilus (LA), and L. rhamnosus (LA) was given subcutaneously for 21days, considering sulfasalazine (100mg/kg, p.o.) as standard. The severity of colitis was assessed by body weight loss, food intake, stool consistency, rectal bleeding, colon weight/length, spleen weight, and histological analysis. Colonic inflammatory markers (myeloperoxidase activity, C-reactive protein, and pro-inflammatory cytokines) and oxidative stress markers (malondialdehyde, reduced glutathione, and nitric oxide) were also assayed. Cell wall contents of LC, LA, and LR significantly ameliorated the severity of colitis by reducing body weight loss and diarrhea and bleeding incidence, improving food intake, colon weight/length, spleen weight, and microscopic damage to the colonic mucosa. The treatment also reduced levels of inflammatory and oxidative stress markers and boosted anti-oxidant molecule. In conclusion, cell wall contents of LC, LA, and LR attenuate LPS-induced colitis by modulating immuno-inflammation and oxidative stress.

170 The effects of supplementing a chelated mineral containing Ascophyllum nodosum on intake and performance of creep-fed hair lambs

Abstract The objective of this study was to determine the effect of two commercial mineral supplements on ewes/lamb pairs DMI and ADG. All ewes prior to lambing were maintained a sheep pellet formulated for no mineral, vitamin, or probiotic content at a rate of 2% body weight, ad libitum Bermuda hay, and ad libitum access to the control mineral supplement. Ewe/lamb pairs were randomly assigned based on twining and parity to study groups four days post-lambing. The treatment (TRT) group had 12 ewes/18 lambs, and a control (CNTRL) group had 11 ewes/17 lambs, and was conducted over 6wks. Lambs in both groups were offered ad libitum alfalfa via a creep feeding gate. The TRT group received a commercial chelated mineral mix that included Ascophyllum nodosum seaweed extract in the blend and the CNTRL received a commercial non-chelated mineral without seaweed extract. Chelated minerals were Cu, Mn, and Zn. Daily feed and ort samples were collected 2x week and dried at 55℃ for analysis. Feed was adjusted daily to maintain a 3–5% refusal rate. Samples were compiled by week and analyzed for DM, Ash, aNDF, aADF, EE, and CP. Blood samples were collected from a subset of 7 ewes per group, 3x during the study (wk1, wk3, wk6) for later trace mineral analysis (Co, Cu, Fe, Mn, Mo, Se). Results indicate a significant difference in mineral DMI between groups (P = 0.03), but no significant impact on DMI of Bermuda or alfalfa. ADG for lambs was numerically increased 0.25±0.01 TRT versus 0.23±0.01 kg CNTRL but was not statistically significant (P = 0.18). No significant differences in trace mineral levels between groups or over time was seen. All mineral levels were in the normal range for both groups. It appears the addition of the chelated mineral with Ascophyllum nodosum seaweed extract did not improve ADG or DMI, but the results of this study were potentially affected by severe weather conditions. Further study is needed under more favorable conditions to confirm product impacts in ewe/lamb pairs.

171 The effects of supplementing a chelated mineral containing Ascophyllum nodosum on intake and performance of creep-fed hair lambs

Abstract The objective of this study was to determine the effect of two commercial mineral supplements on ewes/lamb pairs DMI and ADG. All ewes prior to lambing were maintained a sheep pellet formulated for no mineral, vitamin, or probiotic content at a rate of 2% body weight, ad libitum Bermuda hay, and ad libitum access to the control mineral supplement. Ewe/lamb pairs were randomly assigned based on twining and parity to study groups four days post-lambing. The treatment (TRT) group had 12 ewes/18 lambs, and a control (CNTRL) group had 11 ewes/17 lambs, and was conducted over 6wks. Lambs in both groups were offered ad libitum alfalfa via a creep feeding gate. The TRT group received a commercial chelated mineral mix that included Ascophyllum nodosum seaweed extract in the blend and the CNTRL received a commercial non-chelated mineral without seaweed extract. Chelated minerals were Cu, Mn, and Zn. Daily feed and ort samples were collected 2x week and dried at 55℃ for analysis. Feed was adjusted daily to maintain a 3–5% refusal rate. Samples were compiled by week and analyzed for DM, Ash, aNDF, aADF, EE, and CP. Blood samples were collected from a subset of 7 ewes per group, 3x during the study (wk1, wk3, wk6) for later trace mineral analysis (Co, Cu, Fe, Mn, Mo, Se). Results indicate a significant difference in mineral DMI between groups (P = 0.03), but no significant impact on DMI of Bermuda or alfalfa. ADG for lambs was numerically increased 0.25±0.01 TRT versus 0.23±0.01 kg CNTRL but was not statistically significant (P = 0.18). No significant differences in trace mineral levels between groups or over time were seen. All mineral levels were in the normal range for both groups. It appears the addition of the chelated mineral with Ascophyllum nodosum seaweed extract did not improve ADG or DMI, but the results of this study were potentially affected by severe weather conditions. Further study is needed under more favorable conditions to confirm product impacts in ewe/lamb pairs.

Cassava starch/carboxymethylcellulose edible films embedded with lactic acid bacteria to extend the shelf life of banana

In this study, two different species of lactic acid bacteria (LAB) (Lactobacillus plantarum and Pedocococcus pentosaceus) with high exopolysaccharide (EPS) yield were selected from a pickled water. Further, edible films based on cassava starch (CS) were developed containing LAB, and sodium carboxymethylcellulose (CMC). After addition of probiotics, the antioxidant activity of the composite film was significantly enhanced. Further, as the probiotic content increased, the antioxidant activity continuously increased. Moreover, L. plantarum showed uniform distribution in the CS/CMC matrix, forming a denser structure, which effectively blocked the penetration of water molecules and exhibited ultraviolet protection. Finally, due to the intermolecular interaction between probiotics and the CS/CMC matrix, the water vapor and light transmission rates were reduced, effectively blocking water and light to prevent lipid oxidation deterioration in food packaging. Banana shelf life has qualitatively improved with 2% LAB added composite film and its application in food packaging has been affirmed.

Study the Possibility of Manufacturing Therapeutic Ice Cream by Adding Synbiotic and Study its Microbiological and Sensory Characteristics

The study was conducted to prepare control, probiotic (Lactobacillus acidophilus), and synbiotic (L. acidophilus and inulin) ice cream, L. acidophilus content, pH, titratable acidity, sensory properties were evaluated during frozen storage periods. L. acidophilus counts were the higher in synbiotic ice cream, adding inulin to probiotic ice cream enhanced significantly (P&lt;0.05) the content of L. acidophilus. Freezing process caused a decrease in L. acidophilus counts along with storage periods in all the samples of ice cream. Synbiotic ice cream was the lower in pH values and the higher in TA values compared to the other ice cream samples. Synbiotic ice cream was the better in overall acceptance followed by probiotic and control ice cream, respectively. So, ice cream fortification with L. acidophilus probiotic bacteria and prebiotic inulin have a positive influence on all sensory characteristics. Probiotic content of both synbiotic and probiotic ice cream could be considered as functional therapeutic healthy product since it was more than the lowest concentration of probiotic bacteria to provide the beneficial attributes which are 106 cfu/g at the consumption time of the product.

Effect of the intracellular content from Lactobacillus casei CRL-431 on the antioxidant properties of breast milk: Randomized double-blind controlled trial

Breast milk (BM) provides antioxidant components that play a key role in protecting the neonate against oxidative stress. Therefore, different strategies have been pursued to preserve or increase its antioxidant levels. In this sense, studies have reported that probiotics may improve the antioxidant capacity of BM; however, the intracellular content of probiotics have not yet been assessed. Hence, the aim of this study was to evaluate in a randomized double-blind controlled clinical study the effect of the intracellular content of Lactobacillus casei CRL-431 (IC-431) on the antioxidant capacity and some enzymatic and non-enzymatic antioxidants, as well as on indicators of the degree of the oxidation on BM. For this purpose, nursing mothers from the first to the twelfth month of lactation, were randomized into two groups (n = 8); to either receive an edible gel with IC-431 or without IC-431 (placebo). Despite that no significant differences (p > 0.05) were found between groups on the total antioxidant capacity, enzymatic and non-enzymatic antioxidants, and biomarkers of oxidative stress in BM, the supplementation of IC-431 showed a positive trend on increasing total antioxidant parameters and a slight decrease in oxidative stress markers. Thus, IC-431 may be used as a potential supplement for nursing mothers.

Effectiveness of probiotics, prebiotics, and prebiotic-like components in common functional foods.

The bioactive ingredients in commonly consumed foods include, but are not limited to, prebiotics, prebiotic-like components, probiotics, and postbiotics. The bioactive ingredients in functional foods have also been associated with beneficial effects on human health. For example, they aid in shaping of gut microflora and promotion of immunity. These functional components also contribute in preventing serious diseases such as cardiovascular malfunction and tumorigenesis. However, the specific mechanisms of these positive influences on human health are still under investigation. In this review, we aim to emphasize the major contents of probiotics, prebiotics, and prebiotic-like components commonly found in consumable functional foods, and we present an overview of direct and indirect benefits they provide on human health. The major contributors are certain families of metabolites, specifically short-chain fatty acids and polyunsaturated fatty acids produced by probiotics, and prebiotics, or prebiotic-like components such as flavonoids, polyphenols, and vitamins that are found in functional foods. These functional ingredients in foods influence the gut microbiota by stimulating the growth of beneficial microbes and the production of beneficial metabolites that, in turn, have direct benefits to the host, while also providing protection from pathogens and maintaining a balanced gut ecosystem. The complex interactions that arise among functional food ingredients, human physiology, the gut microbiota, and their respective metabolic pathways have been found to minimize several factors that contribute to the incidence of chronic disease, such as inflammation oxidative stress.

Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix.

In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this work was to study the effect of hot air drying/freeze drying processes, encapsulation, and storage on the probiotic survival and in vitro digestion resistance of Lactobacillus salivarius spp. salivarius included into an apple matrix. The physicochemical properties of the food products developed were also evaluated. Although freeze drying processing provided samples with better texture and color, the probiotic content and its resistance to gastrointestinal digestion and storage were higher in hot air dried samples. Non-encapsulated microorganisms in hot air dried apples showed a 79.7% of survival rate versus 40% of the other samples after 28 days of storage. The resistance of encapsulated microorganisms to in vitro digestion was significantly higher (p ≤ 0.05) in hot air dried samples, showing survival rates of 50–89% at the last stage of digestion depending on storage time. In freeze dried samples, encapsulated microorganisms showed a survival rate of 16–47% at the end of digestion. The different characteristics of the food matrix after both processes had a significant effect on the probiotic survival after the GI digestion. Documented physiological and molecular mechanisms involved in the stress response of probiotic cells would explain these results.

High-Protein Solid-State Symbiotic Fermentation of Sauce Residue for Probiotic Feed

The abuse of antibiotics in animal feed has caused a series of problems in livestock breeding, meat products and the natural environment. In this study, sauce residue was used as the main raw material that includes 25.98% of dry-based crude protein, 3.91% of NaCl, 16.28% of crude fat, 11.06% of the ash and the multi-strain solid-state symbiotic fermentation technology was used to increase the amount of probiotics and the crude protein content of feed. Meanwhile, the addition of functional probiotics improved the feed palatability, while reducing the use of antibiotics further improved the cycle utilization of soy sauce residue. This study systematically optimized the symbiotic conditions of two probiotics, Lactobacillus bulgaricus and Saccharomyces cerevisiae. This study defined viable cell count and crude protein content as the core targets for analysis and evaluation. Firstly, the optimal carbon source concentration, the temperature and the inoculation process of symbiotic fermentation were determined by single factors; then the symbiotic fermentation conditions (inoculation volume, material-liquid ratio, fermentation time) were optimized by orthogonal test. The results showed that 40 g/L glucose/lactose (50/50%) was the best carbon source for sauce residue fermentation. The optimum fermentation conditions were a ratio of material to water of 1:0.8 and an inoculation volume of 15% (v/w) and a fermentation duration of 48 h. Meanwhile, the study found that multi-step temperature control could effectively improve the corresponding targets. The inoculation with Saccharomyces cerevisiae first and then with Lactobacillus bulgaricus after 24 h, boosted the probiotic quantity and protein content. In optimized conditions, probiotic viable count reached 7.2×108 CFU·mL-1 and the crude protein content increased from 25.98% (dry content) to 38.86%, which is 49.6% increase compared with the raw material. This research could provide a reference for the development of high-protein probiotic feed using sauce residue.

Probiotic properties and immune-stimulating effect of the Jeju lava seawater mineral-coated probiotics

In this study, the Jeju lava seawater (JLS) mineral-coated probiotics were developed and evaluated for their characteristics including intake stability and stimulation of intestinal immune system. Thirty percentage of JLS in culture medium provided the optimum viability and protein contents of probiotics. In in vitro continuous intake simulation model, minerals and salts stress in JLS elevated the tolerance of probiotics. Mineral-coated probiotics significantly increased the survival rate against the gastric juice (more than 20%) and bile salt broth (40%) compared with non-coated probiotics. Also, cell surface of mineral-coated probiotics showed more hydrophobicity and two times more affinity to chloroform. Cell surface hydrophobicity resulted in increased adhesive ability of mineral-coated probiotics. When the mineral-coated probiotics were treated on RAW 264.7 cells, the levels of IL-1β, an immune stimulatory cytokine, were increased twice more than that of red ginseng concentrate. In conclusion, the salt stress condition with JLS improved the intake stability and functions of probiotics. So, we expect that JLS mineral-coated probiotics could provide more significant health boosting effects than general probiotics.

Use of coconut water (Cocus nucifera L) for the development of a symbiotic functional drink

Many studies suggest that probiotic, prebiotic and symbiotic foods may be beneficial in the prevention and management of nutrition and health, the objective of this work was to develop a symbiotic drink based on coconut water. Fermentation was performed using lyophilized Lactobacillus rhamnosus SP1 and inulin as a source of soluble fiber. Different formulations were developed, determining the concentrations of fiber and probiotics. The growth of the probiotic in MRS broth was evaluated, using the plate counting technique in different periods of time. The fermentation time of the drink was 8 h and the shelf life in refrigeration was 14 days evaluated by pH and hedonic scale. The pH of the final drink was 3.48 and the probiotic content was 82 × 10 8 CFU/ml. It is concluded that coconut water can be processed by adding probiotic and prebiotic characteristics with sensory acceptance and adequate preservation characteristics.

Ảnh hưởng của bổ sung probiotic trong ương ấu trùng tôm chân trắng (Litopenaeus vannamei Boone, 1931) theo công nghệ biofloc

The study was conducted to determine the appropriate probiotic content in white leg shrimp larvae applied biofloc technology on the growth, survival and productivity of postlarvae. The experiment consisted of 4 treatments, a control treatment without a probiotic supplement, and the remaining 3 treatments were added with probiotics with a content of 1, 2 and 3 g/m3/day. Sugar is used as an additional carbon source to create biofloc and to maintain C/N ratio of 15. The rearing tank has a volume of 500 liters, a density of 150 ind/L and a salinity of 30‰. After 20 days of rearing, the environmental factors in the treatments were in the suitable range for shrimp larvae to survive and develop. The mean length of shrimp postlarvae (PL-12) in the different treatments was not statistically significant (p> 0.05), ranging from 10.99 to 11.54 mm. The survival rate of PL-12 varied from 50.9 to 57.3% and yield from 76,407 to 85,977 ind/m3, in which the treatment of probiotic adding of 1 g/m3 was higher but the difference was not significant (p>0.05) compared to the remaining treatments, when PL-12 was shocked with 100 ppm formol and reduced 50% salinity, PL-12 of all treatments had a survival rate of 100%. Results showed that probiotic adding in rearing of white leg shrimp did not affect the growth and survival of postlarvae.

MARKETING STUDIES OF CONSUMPTION PREFERENCES AT DEVELOPING DIETARY PRODUCTS

Results of marketing studies of consumption motivations and preferences at choosing bread for special dietary consumption are presented. It has been established, that 18 % of questioned give advantage to bread with a decreased amount of carbohydrates; 17 % of respondents consume bread without gluten; 13 % give preference to products, including nutrients; 10 % by iodine-containing bread; 7 % and 6 % of questioned give preference to bread with a content of soya and entersorbents. It has been established, that bread with a content of carotene and lecithin is not widely demanded among respondents as 3 % for each one. Studies of % of preferences by flour types in the bread composition allowed to make conclusions that 19 and 17 % of respondents give preference to corn and buckwheat flour due to a higher content of healthy substances, it is also an important advantage that these flour types don’t contain cellulose complexes, present in the composition of wheat and barley flour, preferred by 14 and 11 % of questioned, respectively. It has been established by the experimental way, that 20 % of questioned persons feel a lack of bread with an increased content of protein at the market. 15, 12 and 10 % of respondents want widening the assortment of bread with an increased content of macroelements, vitamins and microelements. 13 and 10 % of questioned feel a lack at the market in such physiological-functional ingredients as polyunsaturated fatty acids and products of gluten-free flour. 8 % of respondents want to see in the retail network products with a content of dietary fiber and antioxidants. 9 % feel a lack of bread with a content of probiotics, 3 % of oligosaccharides. Based on the obtained results, there have been determined consumption advantages: a modern consumer gives preference to products with the improved content, usual organoleptic parameters, long storage term, low price. He/she is guided by the following criteria at buying bread: food value, caloric value, prophylactic properties.

Study of The Use of Composite Flour Waste of Bean Sprouts Skin with Ganyong Flour (Canna edulis Kre.) Against The Characteristics of Probiotic Biscuit

The skin of bean sprouts is a waste in the process of green beans into sprouts, while ganyong is a typical local tuber of west java which is very rarly used. Waste of bean sprouts has high fiber and protein content, while ganyong has high carb content. Both raw materials have potential to be processed into a probiotics biscuit products. Biscuit probiotics is a biscuit that has a probiotic content that is instrumental in human body digestion. This research aims to set the offset of composite waste skin of bean sprouts and ganyong flour with good characteristic and liked by the panelist. Research method are conduct experimental by using random block design continued with Duncan test. The treatment used is a variety of formula waste skin of bean sprouts flour (TLKT) : ganyong flour (TG : flour (TT); (P1) 20%:60%:20%, (P2) 30%:50%:20%, (P3) 40%:40%:20% against the total weight of biscuit probiotics dough. The source of probiotic is obtained from adding freeze dried culture in mother culture form. Probiotic biscuits’ organoleptic characteristic were testing through hedonic test by 15 semi-trained panelist. Research results shows the difference of those TLKT and TG gives a real different influence against taste, but give not real different against color, aroma, visibility, texture, after taste of probiotic biscuit. Probiotic biscuit formula P2 (30% TLKT:50% TG) selected as the best treatment also liked a bit by the panelist. Keywords: freeze dried, ganyong flour, probiotic biscuit, skin waste of bean sprouts flour

Inhibition of Streptococcus mutans by a commercial yogurt drink

Background/PurposeStudies have been focused on using probiotics to prevent caries. The lactobacillus probiotic bacteria in Yakult® (LcY) has been shown to inhibit the growth or biofilm formation of Streptococcus mutans. However, sucrose in Yakult® raised concerns. The purpose of this study was to determine effects of Yakult® on the growth and adhesion of S. mutans. Materials and methodsS. mutans was grown in serial diluted Yakult®, filtered Yakult® or 20% heated Yakult®. S. mutans was co-cultured with LcY in media with or without diluted filtered Yakult®, or in LcY grown in media with or without sugars. Colony forming units and pH values of bacterial cultures were determined. SYTO 9-stained adhered bacteria were observed. ResultsYakult® inhibited the growth of S. mutans. Filtering or heating Yakult® reduced its inhibitory ability against S. mutans. The inhibitory effect of LcY against S. mutans was enhanced when cultured in the presence of 20% filtered Yakult®. LcY cultured in sucrose media for 24 h inhibited the growth of S. mutans, but this effect was less evident when LcY was grown for 48 h. LcY grown in glucose or lactose media similarly reduced S. mutans growth. Culturing S. mutans with LcY grown in sucrose or glucose media reduced bacterial adhesion. However, co-culturing S. mutans with LcY grown in the lactose media did not decrease bacterial adhesion. ConclusionYakult® and its probiotic content may inhibit S. mutans growth and the effect may be moderated by the type of sugar added for LcY cultivation.

Temperature and humidity index (THI)-induced rumen bacterial community changes in goats.

The rumen microbiome is thought to play an important role in maintaining normal gastrointestinal metabolism and nutrient absorption in ruminants. The present study was designed to investigate the effect of heat stress on the rumen microbiome of goats using 16S rRNA sequencing technology. Six female goats were randomly allocated into two control metabolic chambers: A and B (in which the temperature and humidity could be precisely controlled with a precision deviation of ± 0.5°C and ± 5%, with three goats/chamber). Dynamic changes in the rumen bacterial community were detected under 16 gradually increasing temperature and humidity indexes (THIs). Heat stress had no significant effect on alpha diversity but affected the main phyla and genera of the goat rumen microbiota. With a deeper level of heat stress, the TH groups formed a distinct cluster that differed from that of the control check (CK) group. The dominant phylum transitioned from Firmicutes to Bacteroidetes, and co-exclusion occurred between these two phyla. With the increase in THI, the content of probiotics in the Lachnospiraceae_ND3007_group (P < 0.05) decreased, and the abundance of pathogenic bacteria, such as Erysipelotrichaceae_UCG-004 and Treponema_2, increased; however, the difference between the groups was not significant (P > 0.05). Phylogenetic investigation of communities by reconstruction of unobserved states (PICRUSt) was used to predict bacterial function, and we found that the ambient environment significantly affected the balance between carbohydrate and energy metabolism (P < 0.05). In conclusion, heat stress changed the composition of rumen microbes and affected metabolic function. This experiment provides a theoretical basis for exploring the effects of environmental factors on the rumen of goats.