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Related Concept Videos

Microbes in Food Production01:29

Microbes in Food Production

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Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
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Microbes in the Production of Fermented Foods01:27

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Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
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Probiotics01:22

Probiotics

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Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
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Microbial Spoilage of Food01:23

Microbial Spoilage of Food

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Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
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Production of Organic Acids01:25

Production of Organic Acids

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Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
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Drying Shrinkage01:21

Drying Shrinkage

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When hardened concrete is exposed to air with a relative humidity of less than 100 percent, it begins to lose the free water within its capillaries. As this water evaporates, the water initially adsorbed onto the calcium silicate hydrates migrates towards these now empty spaces and eventually evaporates as well. Over time, as more water leaves, the volume of the concrete decreases, a phenomenon known as drying shrinkage.
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Drying process strongly affects probiotics viability and functionalities.

Cyril Iaconelli1, Guillaume Lemetais2, Noura Kechaou3

  • 1UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne, AgroSup Dijon, 1 Esplanade Erasme, 21000 Dijon, France.

Journal of Biotechnology
|September 2, 2015
PubMed
Summary
This summary is machine-generated.

Drying methods significantly alter probiotic bacteria functionality, impacting immunomodulation and adhesion. Bacterial survival did not directly correlate with functionality post-drying, but responses varied by drying technique.

Keywords:
DryingFunctionalityProbioticsProcessViability

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Area of Science:

  • Microbiology
  • Food Science
  • Biotechnology

Background:

  • Probiotic formulations offer health benefits, but their efficacy depends on strain-specific properties.
  • The impact of drying on probiotic viability is known, yet its effect on functionality remains unclear.
  • Understanding how processing affects probiotics is crucial for maintaining product quality and function.

Purpose of the Study:

  • To investigate the impact of different drying methods on probiotic viability and functionality.
  • To evaluate variations in bacterial markers related to growth, immunomodulation, and adhesion.
  • To compare the effects of air-drying, freeze-drying, and spray-drying on specific probiotic strains.

Main Methods:

  • Assessed seven bacterial markers: four for viability (growth, cytometry) and three for in vitro functionality (IL-10/IL-12 stimulation, adhesion).
  • Applied three drying processes (air-drying, freeze-drying, spray-drying) without protective agents.
  • Tested three probiotic bacteria: Bifidobacterium bifidum, Lactobacillus plantarum, and Lactobacillus zeae.

Main Results:

  • Drying processes significantly affected bacterial viability and functionality, with strain-specific responses observed.
  • Immunomodulation and bacterial hydrophobicity showed variations correlated with drying methods.
  • Adhesion was either enhanced by air-drying or inhibited by spray-drying, indicating process-dependent effects.

Conclusions:

  • Drying methods critically influence probiotic functionality beyond mere survival rates.
  • No direct correlation exists between bacterial survival and functionality post-drying; process choice is key.
  • Probiotic responses to desiccation-rewetting are strongly linked to the specific drying method employed.