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LACTOBACILLUS ACIDOPHILUS’UN SİYAH PİRİNÇ SÜTÜNDE GELİŞME KİNETİĞİ VE CANLILIĞI

Year 2021, Volume 46, Issue 6, 1440 - 1449, 15.10.2021
https://doi.org/10.15237/gida.GD21132

Abstract

Lactobacillus acidophilus’un siyah pirinç sütü, beyaz pirinç sütü ve MRS Broth besiyerindeki gelişme kinetiği deneysel verilerin DataFit yazılımı kullanılarak Gompertz eşitliğine uygulanmasıyla hesaplanmıştır. Ayrıca, L. acidophilus’un siyah ve beyaz pirinç sütündeki canlılığı depolama (4°C, 20 gün) süresince izlenmiştir. En kısa lag fazı süresi (1.45 h) ve en yüksek popülasyon yoğunluğu (7.48 log CFU/mL) siyah pirinç sütünde belirlenmiştir (P <0.05). Jenerasyon süresinin siyah pirinç sütünde (1.31 h) beyaz pirinç sütündekinden (0.58 h) daha uzun, ancak MRS Broth besiyerindekinden (2.22 h) daha kısa olduğu tespit edilmiştir (P <0.05). L. acidophilus popülasyonu her iki sütte de 4°C’de azalmış, ancak depolama sonunda siyah pirinç sütünde beyaz pirinç sütündekinden daha yüksek olduğu gözlenmiştir. Siyah pirinç sütünün beyaz pirinç sütü ve MRS Broth besiyerine göre L. acidophilus’un gelişimi desteklediği ve soğukta depolama süresince canlılığına katkıda bulunduğu sonucuna varılmıştır.

References

  • Aleixandre-Tudó, J.L., Castelló-Cogollos, L., Aleixandre, J.L., Aleixandre-Benavent, R. (2020). Tendencies and challenges in worldwide scientific research on probiotics. Probiotics Antimicrob Proteins, 12(3): 785-797.
  • Anonymous (2021). MRS Broth. https://www.sigmaaldrich.com/TR/en/product/sial/69966# (Accessed October 4, 2021).
  • Belewu, M.A., Abdulsalam, K.O., Belewu, K., Belewu, N. (2013). Rice-Coconut Yoghurt: preparation, nutritional and sensory qualities. Asian J Agric Rural Dev, 3(393-2016-23802): 924-928.
  • Coman, M.M., Oancea, A.M., Verdenelli, M.C., Cecchini, C., Bahrim, G.E., Orpianesi, C., Cresci, A., Silvi, S. (2018). Polyphenol content and in vitro evaluation of antioxidant, antimicrobial and prebiotic properties of red fruit extracts. Eur Food Res Technol, 244(4):735-745.
  • Cremon, C., Barbaro, M.R., Ventura, M., Barbara, G. (2018). Pre-and probiotic overview. Curr Opin Pharmacol, 43: 87-92.
  • De Paulo Farias, D., de Araujo, F.F., Neri-Numa, I.A., Pastore, G.M. (2019). Prebiotics: Trends in food, health and technological applications. Trends Food Sci Technol, 93: 23-35.
  • Deng, Y., Misselwitz, B., Dai, N., Fox, M. (2015). Lactose intolerance in adults: biological mechanism and dietary management. Nutrients, 7(9): 8020-8035.
  • FAO/WHO (2001). Evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Report of a Joint FAO/WHO Expert Consultation. [Online]. Available: ftp://ftp.fao.org/es/esn/food/probio report en.pdf
  • Figueroa-González, I., Cruz-Guerrero, A., Quijano, G. (2011). The benefits of probiotics on human health. Journal of Microbial and Biochemical Technology Scimago, 1: 1948-5948.
  • Gibson, A.M., Bratchell, N., Roberts, T.A. (1987). The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry. J Appl Bacteriol, 62: 479–490.
  • Gomes, A.M., Malcata, F.X. (1999). Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends Food Sci Technol, 10(4-5): 139-157.
  • Gupta, P.K., Mital, B.K., Garg, S.K. (1996). Characterization of Lactobacillus acidophilus strains for use as dietary adjunct. Int J Food Microbiol, 29(1): 105-109.
  • Hasani, S., Khodadadi, I., Heshmati, A. (2016). Viability of Lactobacillus acidophilus in rice bran‐enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage. Int J Food Sci Technol, 51(11): 2485-2492.
  • Hester, S.N., Mastaloudis, A., Gray, R., Antony, J.M., Evans, M., Wood, S.M. (2018). Efficacy of an anthocyanin and prebiotic blend on intestinal environment in obese male and female subjects. J Nutr Metab, 2018: 1-11. https://doi.org/10.1155/2018/7497260
  • Hervert-Hernández, D., Pintado, C., Rotger, R., & Goñi, I. (2009). Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth. Int J Food Microbiol, 136(1): 119-122.
  • Hidalgo, M., Oruna-Concha, M.J., Kolida, S., Walton, G.E., Kallithraka, S., Spencer, J.P., de Pascual-Teresa, S. (2012). Metabolism of anthocyanins by human gut microflora and their influence on gut bacterial growth. J Agric Food Chem, 60(15): 3882-3890.
  • Horackova, S., Vesela, K., Klojdova, I., Bercikova, M., Plockova, M. (2020). Bile salt hydrolase activity, growth characteristics and surface properties in Lactobacillus acidophilus. Eur Food Res Technol, 246: 1627-1636.
  • Indira, M., Venkateswarulu, T.C., Peele, K.A., Bobby, M.N., Krupanidhi, S. (2019). Bioactive molecules of probiotic bacteria and their mechanism of action: a review. 3 Biotech, 9(8): 1-11.
  • Ito, V.C., Lacerda, L.G. (2019). Black rice (Oryza sativa L.): A review of its historical aspects, chemical composition, nutritional and functional properties, and applications and processing technologies. Food Chem, 301: 125304.
  • Khoo, H.E., Azlan, A., Tang, S.T., Lim, S.M. (2017). Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food Nutr Res, 61(1): 1361779.
  • Ozcan, T., Yilmaz-Ersan, L., Akpinar-Bayizit, A., Sahin, O.I., Aydinol, P. (2010). Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in Rice Pudding. Mljekarstvo/Dairy, 60(2): 135-144.
  • Pallah, O.V., Meleshko, T.V., Bati, V.V., Boyko, N.V. (2019). Extracts of edible plants stimulators for beneficial microorganisms. Biotechnol Acta, 12(3): 67-74.
  • Panghal, A., Janghu, S., Virkar, K., Gat, Y., Kumar, V., Chhikara, N. (2018). Potential non-dairy probiotic products–A healthy approach. Food Biosci, 21: 80-89.
  • Pimentel, T.C., da Costa, W.K.A., Barão, C.E., Rosset, M., Magnani, M. (2021). Vegan probiotic products: A modern tendency or the newest challenge in functional foods. Food Res Int, 140: 110033.
  • Sangma, H.C.R., Parameshwari, S. (2021). Health benefits of black rice (Zizania aqatica)-a review. Materials Today: Proceedings. https://doi.org/10.1016/j.matpr.2021.07.257
  • Schillinger, U., Holzapfel, W.H. (2012). Culture media for lactic acid bacteria. In: Handbook of Culture Media for Food and Water Microbiology, Curtis, G.D.W., Baird, R.M., Corry, J.E. (Eds.), 3rd edition, Royal Society of Chemistry, pp. 174-192.
  • Shah, N.P. (2001). Functional foods from probiotics and prebiotics: Functional Foods from Probiotics and Prebiotics. Food Technol (Chicago), 55(11): 46-53.
  • Sun, H., Zhang, P., Zhu, Y., Lou, Q., He, S. (2018). Antioxidant and prebiotic activity of five peonidin-based anthocyanins extracted from purple sweet potato (Ipomoea batatas (L.) Lam.). Scientific Reports, 8(1): 1-12.
  • Swinnen, I.A.M., Bernaerts, K., Dens, E.J., Geeraerd, A.H., Van Impe, J.F. (2004). Predictive modelling of the microbial lag phase: a review. Int J Food Microbiol, 94(2): 137-159.
  • Tangyu, M., Muller, J., Bolten, C.J., Wittmann, C. (2019). Fermentation of plant-based milk alternatives for improved flavour and nutritional value. Appl Microbiol Biotechnol, 103(23): 9263-9275.
  • Zhang, M.W., Zhang, R.F., Zhang, F.X., Liu, R.H. (2010). Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties. J Agric Food Chem, 58(13): 7580-7587.
  • Zhu, Y., Sun, H., He, S., Lou, Q., Yu, M., Tang, M., Tu, L. (2018). Metabolism and prebiotics activity of anthocyanins from black rice (Oryza sativa L.) in vitro. PLoS One, 13(4): e0195754.

GROWTH KINETICS AND SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN BLACK RICE MILK

Year 2021, Volume 46, Issue 6, 1440 - 1449, 15.10.2021
https://doi.org/10.15237/gida.GD21132

Abstract

The growth kinetics of Lactobacillus acidophilus in black rice milk, white rice milk and MRS Broth were calculated by applying the experimental data to the Gompertz equation using DataFit software. The survival of L. acidophilus in black rice and white rice milk was monitored during storage (4°C, 20 days). The shortest lag phase duration (1.45 h) and the highest maximum population density (7.48 log CFU/mL) were in black rice milk (P <0.05). The generation time in black rice milk (1.31 h) was longer than in white rice milk (0.58 h) but shorter than in MRS Broth (2.22 h, P <0.05). L. acidophilus population declined in both milk at 4°C, but higher in black rice than white rice at the end of the storage period. It was concluded that black rice supports the growth of L. acidophilus compared to white rice and MRS Broth while contributing to its survival during cold storage.

References

  • Aleixandre-Tudó, J.L., Castelló-Cogollos, L., Aleixandre, J.L., Aleixandre-Benavent, R. (2020). Tendencies and challenges in worldwide scientific research on probiotics. Probiotics Antimicrob Proteins, 12(3): 785-797.
  • Anonymous (2021). MRS Broth. https://www.sigmaaldrich.com/TR/en/product/sial/69966# (Accessed October 4, 2021).
  • Belewu, M.A., Abdulsalam, K.O., Belewu, K., Belewu, N. (2013). Rice-Coconut Yoghurt: preparation, nutritional and sensory qualities. Asian J Agric Rural Dev, 3(393-2016-23802): 924-928.
  • Coman, M.M., Oancea, A.M., Verdenelli, M.C., Cecchini, C., Bahrim, G.E., Orpianesi, C., Cresci, A., Silvi, S. (2018). Polyphenol content and in vitro evaluation of antioxidant, antimicrobial and prebiotic properties of red fruit extracts. Eur Food Res Technol, 244(4):735-745.
  • Cremon, C., Barbaro, M.R., Ventura, M., Barbara, G. (2018). Pre-and probiotic overview. Curr Opin Pharmacol, 43: 87-92.
  • De Paulo Farias, D., de Araujo, F.F., Neri-Numa, I.A., Pastore, G.M. (2019). Prebiotics: Trends in food, health and technological applications. Trends Food Sci Technol, 93: 23-35.
  • Deng, Y., Misselwitz, B., Dai, N., Fox, M. (2015). Lactose intolerance in adults: biological mechanism and dietary management. Nutrients, 7(9): 8020-8035.
  • FAO/WHO (2001). Evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Report of a Joint FAO/WHO Expert Consultation. [Online]. Available: ftp://ftp.fao.org/es/esn/food/probio report en.pdf
  • Figueroa-González, I., Cruz-Guerrero, A., Quijano, G. (2011). The benefits of probiotics on human health. Journal of Microbial and Biochemical Technology Scimago, 1: 1948-5948.
  • Gibson, A.M., Bratchell, N., Roberts, T.A. (1987). The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry. J Appl Bacteriol, 62: 479–490.
  • Gomes, A.M., Malcata, F.X. (1999). Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends Food Sci Technol, 10(4-5): 139-157.
  • Gupta, P.K., Mital, B.K., Garg, S.K. (1996). Characterization of Lactobacillus acidophilus strains for use as dietary adjunct. Int J Food Microbiol, 29(1): 105-109.
  • Hasani, S., Khodadadi, I., Heshmati, A. (2016). Viability of Lactobacillus acidophilus in rice bran‐enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage. Int J Food Sci Technol, 51(11): 2485-2492.
  • Hester, S.N., Mastaloudis, A., Gray, R., Antony, J.M., Evans, M., Wood, S.M. (2018). Efficacy of an anthocyanin and prebiotic blend on intestinal environment in obese male and female subjects. J Nutr Metab, 2018: 1-11. https://doi.org/10.1155/2018/7497260
  • Hervert-Hernández, D., Pintado, C., Rotger, R., & Goñi, I. (2009). Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth. Int J Food Microbiol, 136(1): 119-122.
  • Hidalgo, M., Oruna-Concha, M.J., Kolida, S., Walton, G.E., Kallithraka, S., Spencer, J.P., de Pascual-Teresa, S. (2012). Metabolism of anthocyanins by human gut microflora and their influence on gut bacterial growth. J Agric Food Chem, 60(15): 3882-3890.
  • Horackova, S., Vesela, K., Klojdova, I., Bercikova, M., Plockova, M. (2020). Bile salt hydrolase activity, growth characteristics and surface properties in Lactobacillus acidophilus. Eur Food Res Technol, 246: 1627-1636.
  • Indira, M., Venkateswarulu, T.C., Peele, K.A., Bobby, M.N., Krupanidhi, S. (2019). Bioactive molecules of probiotic bacteria and their mechanism of action: a review. 3 Biotech, 9(8): 1-11.
  • Ito, V.C., Lacerda, L.G. (2019). Black rice (Oryza sativa L.): A review of its historical aspects, chemical composition, nutritional and functional properties, and applications and processing technologies. Food Chem, 301: 125304.
  • Khoo, H.E., Azlan, A., Tang, S.T., Lim, S.M. (2017). Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food Nutr Res, 61(1): 1361779.
  • Ozcan, T., Yilmaz-Ersan, L., Akpinar-Bayizit, A., Sahin, O.I., Aydinol, P. (2010). Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in Rice Pudding. Mljekarstvo/Dairy, 60(2): 135-144.
  • Pallah, O.V., Meleshko, T.V., Bati, V.V., Boyko, N.V. (2019). Extracts of edible plants stimulators for beneficial microorganisms. Biotechnol Acta, 12(3): 67-74.
  • Panghal, A., Janghu, S., Virkar, K., Gat, Y., Kumar, V., Chhikara, N. (2018). Potential non-dairy probiotic products–A healthy approach. Food Biosci, 21: 80-89.
  • Pimentel, T.C., da Costa, W.K.A., Barão, C.E., Rosset, M., Magnani, M. (2021). Vegan probiotic products: A modern tendency or the newest challenge in functional foods. Food Res Int, 140: 110033.
  • Sangma, H.C.R., Parameshwari, S. (2021). Health benefits of black rice (Zizania aqatica)-a review. Materials Today: Proceedings. https://doi.org/10.1016/j.matpr.2021.07.257
  • Schillinger, U., Holzapfel, W.H. (2012). Culture media for lactic acid bacteria. In: Handbook of Culture Media for Food and Water Microbiology, Curtis, G.D.W., Baird, R.M., Corry, J.E. (Eds.), 3rd edition, Royal Society of Chemistry, pp. 174-192.
  • Shah, N.P. (2001). Functional foods from probiotics and prebiotics: Functional Foods from Probiotics and Prebiotics. Food Technol (Chicago), 55(11): 46-53.
  • Sun, H., Zhang, P., Zhu, Y., Lou, Q., He, S. (2018). Antioxidant and prebiotic activity of five peonidin-based anthocyanins extracted from purple sweet potato (Ipomoea batatas (L.) Lam.). Scientific Reports, 8(1): 1-12.
  • Swinnen, I.A.M., Bernaerts, K., Dens, E.J., Geeraerd, A.H., Van Impe, J.F. (2004). Predictive modelling of the microbial lag phase: a review. Int J Food Microbiol, 94(2): 137-159.
  • Tangyu, M., Muller, J., Bolten, C.J., Wittmann, C. (2019). Fermentation of plant-based milk alternatives for improved flavour and nutritional value. Appl Microbiol Biotechnol, 103(23): 9263-9275.
  • Zhang, M.W., Zhang, R.F., Zhang, F.X., Liu, R.H. (2010). Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties. J Agric Food Chem, 58(13): 7580-7587.
  • Zhu, Y., Sun, H., He, S., Lou, Q., Yu, M., Tang, M., Tu, L. (2018). Metabolism and prebiotics activity of anthocyanins from black rice (Oryza sativa L.) in vitro. PLoS One, 13(4): e0195754.

Details

Primary Language English
Subjects Food Science and Technology
Journal Section Articles
Authors

Serap COŞANSU AKDEMİR> (Primary Author)
Sakarya Üniversitesi
0000-0003-2875-1335
Türkiye


Samin TOUPAL>
SAKARYA ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ
0000-0003-2296-3134
Türkiye


Özge ASLAN>
SAKARYA ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ
0000-0001-7730-0042
Türkiye

Supporting Institution Commission of Scientific Research Projects of Sakarya University
Project Number 2020-7-25-98
Publication Date October 15, 2021
Published in Issue Year 2021, Volume 46, Issue 6

Cite

Bibtex @research article { gida1007914, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {The Association of Food Technology}, year = {2021}, volume = {46}, number = {6}, pages = {1440 - 1449}, doi = {10.15237/gida.GD21132}, title = {GROWTH KINETICS AND SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN BLACK RICE MILK}, key = {cite}, author = {Coşansu Akdemir, Serap and Toupal, Samin and Aslan, Özge} }
APA Coşansu Akdemir, S. , Toupal, S. & Aslan, Ö. (2021). GROWTH KINETICS AND SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN BLACK RICE MILK . Gıda , 46 (6) , 1440-1449 . DOI: 10.15237/gida.GD21132
MLA Coşansu Akdemir, S. , Toupal, S. , Aslan, Ö. "GROWTH KINETICS AND SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN BLACK RICE MILK" . Gıda 46 (2021 ): 1440-1449 <https://dergipark.org.tr/en/pub/gida/issue/65436/1007914>
Chicago Coşansu Akdemir, S. , Toupal, S. , Aslan, Ö. "GROWTH KINETICS AND SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN BLACK RICE MILK". Gıda 46 (2021 ): 1440-1449
RIS TY - JOUR T1 - GROWTH KINETICS AND SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN BLACK RICE MILK AU - SerapCoşansu Akdemir, SaminToupal, ÖzgeAslan Y1 - 2021 PY - 2021 N1 - doi: 10.15237/gida.GD21132 DO - 10.15237/gida.GD21132 T2 - Gıda JF - Journal JO - JOR SP - 1440 EP - 1449 VL - 46 IS - 6 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD21132 UR - https://doi.org/10.15237/gida.GD21132 Y2 - 2021 ER -
EndNote %0 The Journal of Food GROWTH KINETICS AND SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN BLACK RICE MILK %A Serap Coşansu Akdemir , Samin Toupal , Özge Aslan %T GROWTH KINETICS AND SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN BLACK RICE MILK %D 2021 %J Gıda %P 1300-3070-1309-6273 %V 46 %N 6 %R doi: 10.15237/gida.GD21132 %U 10.15237/gida.GD21132
ISNAD Coşansu Akdemir, Serap , Toupal, Samin , Aslan, Özge . "GROWTH KINETICS AND SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN BLACK RICE MILK". Gıda 46 / 6 (October 2021): 1440-1449 . https://doi.org/10.15237/gida.GD21132
AMA Coşansu Akdemir S. , Toupal S. , Aslan Ö. GROWTH KINETICS AND SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN BLACK RICE MILK. The Journal of Food. 2021; 46(6): 1440-1449.
Vancouver Coşansu Akdemir S. , Toupal S. , Aslan Ö. GROWTH KINETICS AND SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN BLACK RICE MILK. Gıda. 2021; 46(6): 1440-1449.
IEEE S. Coşansu Akdemir , S. Toupal and Ö. Aslan , "GROWTH KINETICS AND SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN BLACK RICE MILK", Gıda, vol. 46, no. 6, pp. 1440-1449, Oct. 2021, doi:10.15237/gida.GD21132

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