Food Process Engineering in a Changing World - 11th International ...

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Effect of pH culture on growth and fatty acid profile of Lactobacillus plantarum bacteria C.Soto Centro Regional de Estudios en Alimentos Saludables, Valparaíso, Chile Escuela de Ingeniería Bioquímica. Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile (carmensoto@creas.cl) INTRODUCTION Bacteria such as Lactobacillus are used in the food industry to produce fermentable vegetable; also, they are recognized as probiotics [3]. Some of these microorganisms are capable of producing conjugated linoleic acid (CLA) [4], an isomer of linoleic acid, which is considered a good fat and is used in prevention and control of cardiovascular disease and cancer treatment, among others [2]. An important variable in microbial growth is the pH, affecting among other things, the specific growth rate and formation of secondary products. The aim of this study was to determine the effect of pH on growth and fatty acid profile of L. plantarum, when this strain is grown in a supplemented medium with oils rich in linoleic acid, in order to establish the viability of obtaining prebiotic biomass with a nutraceutical fatty acid. MATERIALS & METHODS: Lactobacillus plantarum NRRL - B4496 was donated by ARS-USDA. The culture medium used was Man-Rogosa-Sharpe (MRS) including 2.67 mL/L of corn oil or grape seed oil. Lactobacillus culture was carried out in an aerobic environment by batch. Three pH were tested: 5.5, 6.5 and 7.5. A phosphate buffer (200 mM) was used to keep the pH. Microbial growth was determined by spectrophotometry and by gravimetry. Glucose consumption was determined using a specific enzymatic kit. Intracellular and extracellular fatty acid profiles were determined after reaching a steady state. Lipids were extracted using isopropyl alcohol and n-hexane from the culture media; then, lipids were methylated in a derivatization process. Lipids from biomass were trans-methylated from the cell. Methyl fatty acids were recovered with n-hexane and injected into the gas chromatograph (Perkin Elmer Clarus 600) with FID detector. RESULTS AND DISCUSSION Figure 1 shows the effect of pH on Lactobacillus plantarum growth and on the glucose uptake when the culture was supplemented with grape seed oil (Figure 1a) and corn oil (Figure 1b). As it is possible to observe in both cases the maximum cell concentration was the same using either a buffer pH 5.5 or 6.5 (3.2 g/L and 2.7 g/L using grape seed and corn oil respectively). After 20 hours of fermentation, L.plantarum reached a stationary phase of growth at pH 6.5, whereas at pH 5.5 this phase was achieve after 25 hours. For glucose decrease, a similar behavior was observed with both pHs, with a total consumption after 20-23 hours. The specific growth rate increase from 0.089 h -1 to 0.141 h -1 when the pH increased from 5.5 to 6.5. When pH of 7.5 was applied growth was not observed. 11th International Congress on Engineering and Food - Athens, Greece, 2011 2163
Biomass(g/L) 4,0 3,5 3,0 2,5 2,0 1,5 1,0 0,5 0,0 0 10 20 30 40 Figure 1: Effect of pH culture on L.plantarum growth. Culture conditions: MRS medium supplemented with grape seed oil (a) or corn oil (b). 2.67 mL / L; 37ºC; pH: 6.5 (), 5.5 () As it is possible to observe, in both cases (corn and grape seed oil supplementation) Lactobacillus plantarum is able to adapt to different pHs. Regarding the effect of pH on fatty acid profile, vaccenic and CLA fatty acids were observed only inside the microorganism. If grape seed oil was incorporated, a similar CLA content was observed when pH 5.5 or 6.5 were used, obtaining about 20% of this fatty acid. In the case of LA a higher content is reported in depleted culture media. It is important to mentioned that LA hydrogenation by microorganism enzymatic system have as final product stearic acid passing through vaccenic acid generation; also, some ruminal microorganism are able to produce CLA from oleic and vaccenic acids by 9-desaturase enzyme [1]. Due to this fact, these results suggest a mechanism active by oil richest presence and satisfactory growth pH. When comparing corn and grape seed oil, the last one is the best according L. plantarum growth and intracellular CLA concentration. CONCLUSION pH during the culture of Lactobacillus plantarum bacteria can affect the growth rate and the fatty acid profile. These effects depend markedly on the culture medium used. REFERENCES Time(h) 25 20 15 10 5 0 [1] Banni, S., Angioni, E., Murru, E., Carta, G., Melis, M.P., Bauman,D., Dong, Y. & Ip, C.2001. Vaccenic Acid Feeding Increases Tissue Levels of Conjugated Linoleic Acid and Suppresses Development of Premalignant Lesions in Rat Mammary Gland. Nutrition and Cancer, 41(1&2), 91-97 [2] Bhattacharya, A., Banu. J., Rahman. M., Causey. J. & Fernandes, G. 2006. Biological effects of conjugated linoleic acids in health and disease. Journal of Nutritional Biochemistry. 17,789-810. [3] Maragkoudakis, P.A., Zoumpopoulou, G., Miaris, C., Kalantzopoulo, G., Pot, B., & Tsakalido, E. 2006. Probiotic potential of Lactobacillus strains isolated from dairy products. International Dairy Journal, 16,189–199. [4] Ogawa, J.; Kishino, S., Ando, A., Sugimoto, S.; Mihara, K., & Shimuzu, S. 2005. Production of conjugated fatty acids by lactic acid bacteria. Journal of Bioscience and Bioengineering, 100, 355-64. 2164 4,0 3,5 3,0 2,5 2,0 1,5 1,0 0,5 0,0 0 10 20 30 40 Time(h) 25 20 15 10 5 0 glucose(g/L)
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1th International Congres on Engine
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FOOD PROCESS ENGINEERING IN A CHANG
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ICEF11 ORGANIZERS Organizer: Nation
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Rao, Anandha (Andy) Raspor, Peter R
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ACKNOWLEDGEMENTS The 11 th Internat
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PREFACE The present book is part of
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Emerging technologies CONTENTS-VOLU
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Effect of ultra high pressure homog
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Bioprocessing engineering Character
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Rapid HPTLC-based method for qualit
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Effect of contamination stage and i
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Furan derivatives dynamic in rye br
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Manufacture of gelatin-based films
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Mechanical processing of foods Stud
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11th International Congress on Engi
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Production of Turkish delight (loku
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Effect of different ratios of malto
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HIGHTECH EUROPE PROJECT WORKSHOP OP
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The potential for superchilling to
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Table 1. mass transfer results for
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as 37% at 40g/l, 2.0MPa TMP and 30
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and OAA of the bun decreased with i
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temperature profile when applying a
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Figure 1 compared the PSD patterns
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Table 1. Results of the EF treatmen
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VI solution in combination with the
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RESULTS & DISCUSSION Fig. 1 present
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RESULTS & DISCUSSION The impact of
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seemed to be less effective on TVC
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presence of colored compounds and p
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PCA model to identify fresh and fro
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The concentration of vitamin C was
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denoting that these tissues became
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egime, presents a concave curve sha
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encapsulation by Spray Gun was 2.40
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studying the squid protein concentr
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Since treatment at maximum voltage
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educed to 22,5% in comparison to un
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material (unprocessed carrot). None
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them barely visible at the optical
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peak viscosity over control was obs
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model of enzymes inactivation. The
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values than controls. A significant
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G'(Pa) 100 90 80 70 60 50 40 30 20
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Viscosity (mPa.s) 7 6 5 2 0 10 20 3
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The previous thermal germination of
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activity. Recent results have been
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Jam preparation and methods for the
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The size of the ice crystals in gel
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volatile constituents are the sesqu
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at 300 and 400 MPa (D = 1.99 and 0.
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of the fact that some enzymes canno
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Table 1: Effect of high pressure hy
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contrast, in samples treated at 300
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It was found that HP-tofu, using th
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amount of quercetin that was infuse
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[]*10 -3 (deg.cm 2 .dmol -1 ) 10 0
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which no culture management is nece
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Rheological measurements were carri
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1690
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Yield (%) 80 70 60 50 40 30 20 10 0
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corresponding to antagonism (the ef
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Also the separation efficiency has
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as an in vitro study on the colon c
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BSA, trypsin, and pepsin were selec
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proposed by Apelblat can describe t
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potassium phosphate salts confer di
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Figure 1. Effect of pH and NaPA con
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subsequently temperature maintained
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could increase the viscosity of the
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eductions. Taking availability and
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Liquid Chromatography Coupled to Is
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and a 5.2-fold improvement (average
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Regarding the solubility of astaxan
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Figure 1. Cumulative oil yield vers
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This indicates that all the medium-
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RESULTS & DISCUSSION In the KCl1 co
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Furthermore, it was observed that t
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production of the intermediate limo
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Table 1. Microbial counts of total
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Total viable counts remained about
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Table 1. Mean values of the notes a
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RESULTS & DISCUSSION The general tr
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a) b) meq oxígeno/Kg 6 5 4 3 2 1 0
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According to Figure 1, in glucose m
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Figure 1. a) Surface plots with eff
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expressed by the molecular diffusio
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Effect of dispersed phase volume fr
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RESULTS & DISCUSSION Figure 1. Expe
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Oxygen rate transmission (OTR) was
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outputs and experimental values. It
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Figure 1: Gallery of corn tortilla
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esistance to mass transfer takes pl
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Table 1-Levels of protein fractions
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Figure 1. Minimum Noise Fraction Tr
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for 28.6 and 12.6% of the total sam
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Phenomena related to the movement o
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order/genus level. In one year appl
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RESULTS & DISCUSSION No differences
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RESULTS & DISCUSSION The shelf-life
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RESULTS & DISCUSSION The spectra of
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RESULTS & DISCUSSION The results fo
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factors for the development of shap
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plates were dipped into a 0.05% DPP
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esponse of the samples and measurin
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and median of 0.25 mg/L) in the raw
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inadequate/poor information about e
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The joint analysis of these results
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A study on germination time and myc
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for decreasing temperature. An incr
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Table 1. Weibull distribution param
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Figure 1 shows the contour plots of
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minute [2]; therefore attached E. c
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the presence of L-carnitine. At 14
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The results were obtained over time
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depends on the temperature. Rather
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* da * * ka a (1) dt * * 15.08 aa0
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RESULTS & DISCUSSION Simultaneous c
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Figure 1. Change of HMF concentrati
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RESULTS & DISCUSSION Data on remain
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under sub-optimal conditions, were:
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Figure 1. Scores Plot for 3 storage
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modulates thermal inactivation of e
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conditions, this procedure was isol
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150-400 CFU/cm 2 ) may still pass t
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1822
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theirs hands and arms before milkin
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Figure 1. HMF reduction of styrene-
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high respiration rates could be exp
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6.4-5.5 and aw 0.98 to
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in Graviera cheese due to reheating
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RESULTS & DISCUSSION IMF items are
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implementation in the hospitals. Wi
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Finally, concerning the water-bottl
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a high amount of data, enough to es
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a-T room = 20°C b-T room = 25°C c
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Table 1. Fillet pH drip loss and le
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oth temperatures. The rates of putr
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RESULTS & DISCUSSION The population
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Until now the declaration has been
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For the selection of the appropriat
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RESULTS AND DISCUSSION Volatile com
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3. Characterisation of protein phys
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High CA contents were usually accom
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electric transformer in order to gi
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icher in compounds from all chemica
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the pH and temperature changes are
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may cause 100 times greater risk of
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RESULTS & DISCUSSION Concerning the
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Food-serving businesses that wish t
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CONCLUSION Meat texture and fat con
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RESULTS & DISCUSSION Irrespective o
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Table 1. Furan levels in roasted co
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was verified that furan levels sign
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The parameter of form (n) varied pr
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antioxidant capacity of spices extr
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RESULTS & DISCUSSION DON concentrat
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Figure 1. Fitted curves of polynomi
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The equations describing the system
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RESULTS & DISCUSSION Nine furan der
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RESULTS & DISCUSSION The mycelia gr
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REFERENCES [1]. Leung AY. 1978. Enc
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1896
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ACKNOWLEDGMENTS These results are p
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evaporated. It is assumed that the
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onion tissue was not observed becau
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temperature. During the first 5 min
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Pre cooling Filleting Baader 184/18
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1908
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700 mm and predominantly Western wi
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In the beginning of heating, there
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To investigate the damage of cooked
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The water activity of the pistachio
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done. Figure 1 shows the comparison
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The first results show a variation
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contrast, the nature of the pan has
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with 12 sec process holding times y
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Figure 1. Temperature history of wh
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heat transfer characteristics. Two
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espondents of the five (5) schools
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it was 62.73 (±4.68) ppb for force
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treatment time and therefore an ene
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Figure 1 shows the effect of tannin
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influenced significantly by osmodeh
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intracellular product extraction. A
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The textural analysis did not diffe
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powder. Kumar et al. [1] reported t
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In all the position of MW3 cases, t
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ventilation led to significant savi
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correlation was found between the t
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tested in this work (0-37 kW/m 3 ).
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Comparing trials 9 and 10, it is po
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To study the effect of pH and added
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Spectronic). Bovine serum albumin w
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temperature up to 50 °C or even hi
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(1547 cm -1 ) and amide-III (1239 c
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The respiration pattern at 0 day fo
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In the whole grains of wheat and oa
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eduction verified by Reddy et. al.
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most flavours, except esters, were
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anisotropic shrinkage since shrinki
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Analysis of water activity (a w) Ta
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year on colour was more important t
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texture analyzer CT3 (BROOKFIELD, E
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1980
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1982
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was obvious that the higher levels
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t test not shown)The fitted results
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RESULTS & DISCUSSION Each fruit pre
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powder, indicates that during the d
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(a) (b) Figure 1. Relationship betw
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RESULTS & DISCUSSION The results sh
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TA/XT/PLUS-Texture Analyser and the
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RESULTS & DISCUSSION The results of
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RESULTS & DISCUSSION The final mois
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model was their average relative er
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indicated that the moisture diffusi
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Figure 1. Vitamin C content for the
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ehydration with a fast initial wate
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At this condition, the moisture con
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RESULTS & DISCUSSION The ENCF treat
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Table 1. Experiments were scheduled
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RESULTS & DISCUSSION All volatile c
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generated by cavitation injured str
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PA, PB and PC, respectively. The DE
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Table 1. Resume of results of the d
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passes without change of phase, and
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vegetable coagulant alone or a blen
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esults in a cheese with higher scor
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RESULTS & DISCUSSION Concerning the
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chemical properties evaluated. It w
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Substitution with pea protein isola
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the fact that aleurone oat layer an
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RESULTS & DISCUSSION Function of Cr
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plants. Only freeze-dried lemon bal
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at promoting homemade preparation o
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From 200 isolates, 60 isolates rema
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acid (AA). The juice of San Martin
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organisation of the thylakoids at t
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Cáhuil from the Center showed the
Page 485 and 486:
RESULTS & DISCUSSION Composition of
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65% Figure 1. Stress-strain curves
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unique for each sugar. The volume (
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2058
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lower foaming capacity but higher s
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obtained in the flowering period, u
Page 497 and 498:
The results of physicochemical char
Page 499 and 500:
Drolet et al. [2] and Løvaas [3],
Page 501 and 502:
In order to obtain an absorbance va
Page 503 and 504:
decrease in the water ability due t
Page 505 and 506:
Table 1. Global yield (X0 % w/w) of
Page 507 and 508:
Figure 1. Effect of mixing time wit
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chain. Liquid-holding capacity was
Page 511 and 512:
Where, is the porosity of the extr
Page 513 and 514:
RESULTS & DISCUSSION The results sh
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that showed a higher intensity of t
Page 517 and 518:
fermented sausages was detected by
Page 519 and 520:
interval, four aliquots stored in m
Page 521 and 522:
2.26 ppm) that can be considered as
Page 523 and 524:
The three controlled factors (VI, p
Page 525 and 526:
presenting differences in color. Ca
Page 527 and 528:
The mean composition of ice creams
Page 529 and 530:
particles, increasing the diameter
Page 531 and 532:
Table 1 Initial values of analysis
Page 533 and 534:
at DH 1%. This limitation can be ex
Page 535 and 536:
the less effective inhibitors, whil
Page 537 and 538:
Figure 1. Data adjusted to Michaeli
Page 539 and 540:
Low water content Water Enzyme and
Page 541 and 542:
Table 1. Experiments results in Pla
Page 543 and 544:
Table 1. Physicochemical analysis o
Page 545 and 546: of curcumin, which followed changes
Page 547 and 548: RESULTS & DISCUSSION Figure 1 shows
Page 549 and 550: Variable Table 1. Physicochemical c
Page 551 and 552: THE RAW MATERIALS Sugar: Sugar is t
Page 553 and 554: severity scores, while the scores c
Page 555 and 556: phase. L. acidophilus had logarithm
Page 557 and 558: where M is the property, M 0 is the
Page 559 and 560: Table 1. pH values, titratable acid
Page 561 and 562: the compositions of the microemulsi
Page 563 and 564: The breakfast cereal of broken rice
Page 565 and 566: sensory parameters analyzed. In mos
Page 567 and 568: 77.1% carbohydrates. After process,
Page 569 and 570: egarding the browning is that this
Page 571 and 572: fermentation at 42°C until pH 4.6
Page 573 and 574: form. Concentration of TP in commin
Page 575 and 576: 2142
Page 577 and 578: Phenolic compounds are generally co
Page 579 and 580: RESULTS & DISCUSSION Plastic viscos
Page 581 and 582: difference (P>0.05) in shear strain
Page 583 and 584: honey biscuits has higher level of
Page 585 and 586: probably due to their less fat cont
Page 587 and 588: RESULTS & DISCUSSION The results (T
Page 589 and 590: RESULTS AND DISCUSSION Samples The
Page 591 and 592: 200 190 180 170 0.68 0.68 0.67 0.66
Page 593 and 594: 7 6 5 4 pH 3 2 1 0 Fig.1. Variation
Page 595: Table 1. Full factorial central com
Page 599 and 600: evaluated. The results from the pH
Page 601 and 602: RESULTS & DISCUSSION The increase i
Page 603 and 604: RESULTS & DISCUSSION Particle yield
Page 605 and 606: sample (dia. 10 mm, height 10 mm) w
Page 607 and 608: improve encapsulation efficiency wa
Page 609 and 610: that constituents of lemon balm are
Page 611 and 612: A B C extraction of flavanols requi
Page 613 and 614: The data obtained were analyzed usi
Page 615 and 616: Table 1. Phenolic compounds in juic
Page 617 and 618: compounds were detected in ‘Auksi
Page 619 and 620: RESULTS AND DISCUSSION Km value for
Page 621 and 622: Table 1. Flavonoids, phenolic compo
Page 623 and 624: demonstrates that a higher recovery
Page 625 and 626: territorial taxes, engineering, etc
Page 627 and 628: RESULTS & DISCUSSION Spectra of new
Page 629 and 630: RESULTS & DISCUSSION Variation of p
Page 631 and 632: exothermic peak could be attributed
Page 633 and 634: Table 1. Content of essential amino
Page 635 and 636: extracts extracted below 180 o C, t
Page 637 and 638: 1 Mean ± Standard Deviation Table
Page 639 and 640: \ Figure 1. Hardness of spaghetti f
Page 641 and 642: (a) g oligosaccharides/ 100g of oat
Page 643 and 644: investigation a non-commercial Celi
Page 645 and 646: MATERIALS & METHODS The work plan o
Page 647 and 648:
Table 1. Antioxidant activity and c
Page 649 and 650:
RESULTS & DISCUSSION The main metab
Page 651 and 652:
time (Fig 1). Even though there wer
Page 653 and 654:
whereas HIPEF-1400 s and heat proce
Page 655 and 656:
pursuing innovation, enhancing coll
Page 657 and 658:
Innovation sharing by cooperative R
Page 659 and 660:
B) The HTE consortium considers in
Page 661 and 662:
segmented by defining a threshold v
Page 663 and 664:
performed OCT imaging sessions on B
Page 665 and 666:
Conversely, adding fibres increases
Page 667 and 668:
2234
Page 669 and 670:
with whipping time. The porous stru
Page 671 and 672:
incidence of browning (90%) and cav
Page 673 and 674:
(Hamamatsu, Louvain-La-Neuve, Belgi
Page 675 and 676:
degradation kinetics. By recording
Page 677 and 678:
Add Cold Chain Data 0 Stage/step of
Page 679 and 680:
Table 1. Safety and quality indicat
Page 681 and 682:
a-Troom = 20°C b-Troom = 25°C c-T
Page 683 and 684:
RESULTS & DISCUSSION Household refr
Page 685 and 686:
A short overview of each technology
Page 687 and 688:
RESULTS & DISCUSSION The shelf life
Page 689 and 690:
The integration concept of CAFÉ Th
Page 691 and 692:
Within these groups, the most relev
Page 693 and 694:
Optimal conditions of biodiesel pro
Page 695 and 696:
REFERENCES [1] Arvanitoyannis I.S.
Page 697 and 698:
2264
Page 699 and 700:
AbKadir,M.O. 213,259,1697 Abakarov
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Benkhelifa,H. 55,523,1531 Benning,
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CordeiroMancini,M. 2001 Córdova,A
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Eshraghi,E. 1497,1499 Esmaiili,M.
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Grinde,M. 511 Grob,F. 569 Groen
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Karbowiak,T. 373 Kargar,M. 61 Ka
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Lucas,T. 125,199,227,1435,1443, 147
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Mytilinaki,E. 1629 N’guessanGeor
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Polovka,M. 1171 Polychniatou,V. 9
Page 717 and 718:
Saraiva,J. 1879 Sarghini,F. 263
Page 719 and 720:
Tjahjohutomo,R. 547 To,N. 201 To
Page 721 and 722:
Youssef,K. 1089,1091,1979,1981 Yufe
Page 723 and 724:
1.PASTIAEFPRESIDENTS(Retired) JeanJ
Page 725 and 726:
SouthAfrica SouthAfricanAssociation
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