The comprehensive analysis of multiple quality parameters in Idli batter (IB) was estimated quantitatively for 16 days of storage at 5 and 30 degrees C. A modified Baranyi model was proposed for fitting microbial growth during storage conditions in IB with the inclusion of the death rate (kd) constant in the original model equation. The kd observed for lactic acid bacteria, total bacteria, and yeast counts were - 0.059, - 0.103, - 0.074 at 30 degrees C and 0.019, - 0.040, - 4.97 (log CFU/g/d) at 5 degrees C during storage of IB. Peleg's model was used to estimate the phenolic content during the storage of IB. The correlation coefficients (R2) were above 0.90 for these models. The acidity and pH content marginally increased in the IB stored at 5 degrees C. The total and reducing sugar levels increased in IB from 67 to 122 and 96 to 226 mu g/mL, respectively, after storage. The antioxidant activity and total flavonoid content in batter increased significantly during storage. The biogenic amine content varied from 10256 mu g/g during storage. In the product prepared from batter stored at 5 degrees C, hardness was not observed until the 9th day, whereas for 30 degrees C stored batter, the hardness was seen from the 2nd day onwards, as determined by texture profile analysis. Based on Pearson's coefficient correlation between parameters significantly varied when the batter was stored at 5 and 30 degrees C. Based on our study, it was observed that the IB stored at 5 degrees C can retain its properties for consumption until 9 days, whereas IB stored at 30 degrees C loses its properties after just 48 h of storage. Thus the above models were useful in predicting the food quality and shelf-life of the product.

The objective of this study was to investigate the different polysaccharides as carrier material for spray-drying synbiotics and to study the physicochemical characteristics of synbiotics at different storage conditions. The thermally acclimatized probiotic strains, Lactobacillus helveticus (H-45) and Lacticaseibacillus casei (N-45) with enhanced probiotic properties were spray-dried using these polysaccharides along with galactooligosaccharides (GOS) as prebiotic. The studied plant-based polysaccharides are maltodextrin (MDX), corn starch (CS), and gum acacia (GA). After spray-drying, the survivability of all synbiotic combinations was higher in the presence of corn starch as carrier material. The synbiotic combination N45+GOS+CS showed better survivability during spray-drying, under simulated intestinal (8.43±0.17 log CFU/g), acid (5.51±0.12 log CFU/g), and bile (7.31±0.04 log CFU/g) conditions. The spray-dried powders had good to moderate flow properties with moisture content and water activity (aw) at the optimal range for the survival of probiotics. Among the spray-dried powders, synbiotic-N45+GOS+CS showed improved storage survivability during shelf-life studies at three different temperatures (4°C, 30°C, and 37°C) for eight weeks. However, all spray-dried probiotic and synbiotic powders had higher viability when stored at 4°C. Hence, the study suggests that cornstarch as a polysaccharide in the synbiotics formulation (N45+GOS+CS) may have a potential application in functional foods.

In this study, Lacticaseibacillus casei NCIM 5752, a new isolate has been explored for probiotic properties and has shown significant bile salt hydrolase activity and cholesterol-reducing activity (56.7 ± 0.27

Biosurfactants are amphiphilic molecules produced by several microorganisms including bacteria, filamentous fungi and yeasts. They are classified according to their chemical composition (glycolipids, lipopeptides, glycoproteins, glycolipopeptides, phospholipids) and their molecular weight (low and high molecular weight). Biosurfactants are currently used in several industrial fields (food industry, pharmacy, medicine, detergents, agriculture, cosmetics, oil recovery and bioremediation) owning to some of their specific properties such as their low toxicity, biocompatibility, biodegradability, environmentally-friendly, stability under extreme conditions (temperature, pH and salinity), structural diversity, production using renewable low-cost substrates, agreement with green chemistry and sustainability. Despite the properties of biosurfactants, there are few studies leading to their structural characterization. The most reported structures are from biosurfactants produced by Bacillus spp. (surfactins, fengycins, lichenysines) and Pseudomonas spp. (rhamnolipids). The majority of researches performed on biosurfactants emphasized their functional groups characterization. These biosurfactants have yet to be fully characterized at structural level. Hence, in this review, we highlight the different purification and structural characterization techniques which can be combined to provide information on the structure of the biosurfactants independently of its complexity. This will lead to enhance their application in some highly pointed industrial fields such as medicine and pharmacy.

Recent developments in food security and quality have prompted a greater search for trace substances that can affect human health and health agencies worldwide. Food poisoning has become more common as a result of our modern lifestyle and market globalization. Foodborne sickness and food poisoning can be caused by a variety of organisms (bacteria, viruses, parasites, mould, pollutants, and so on), and certain cases of food poisoning can be traced back to chemical and natural toxins. The biogenic amine is one of the toxic compounds addressed by the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). These Biogenic amines are natural amines and anti-nutritional factors, constitute a potential public health concern due to their toxicological effects. Their concentrations typically rise when food is subjected to regulated or uncontrolled microbial fermentation or when food deteriorates. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards. Cereal grains constitute a major source of dietary nutrients all over the world. Cereal grains are an important source of healthy nutrients all around the world. Although cereals are deficient in some basic components (e.g. essential aminoacids), fermentation may be the most simple and economical way of improving their nutritional value, sensory properties, and functional qualities. Lactic acid bacteria (LAB) are usually considered to be non-toxic and non-pathogenic but some LAB species, however, can generate biogenic amines, although the levels are below the of toxicity limit. Biogenic amines are found in a wide variety of cereal-based fermented foods (rice, wheat, corn, cereals, soya bean, etc.), and biogenic amine formation is regulated by various factors related to the raw material used to make food products, microbes, processing, and storage conditions. Biogenic amines are also essential markers of food quality and/or acceptance. These biogenic amines can be quantified using analytical methods that are mostly based on chromatographic procedures. Hence, biogenic amines must be monitored in food to maintain the standard of quality of food and safety. This review will highlight the importance of biogenic amines in cereal foods.

In this study, the effect of prebiotics such as fructooligosaccharides (FOS), galactooligosaccharides (GOS), isomaltooligosaccharides (IMO), and inulin on the probiotic biomass and its probiotic properties were studied for thermally acclimatized Lactobacillus helveticus (H-45) and Lacticaseibacillus casei N (N-45) strains at 45 ℃ using adaptive laboratory evolution method. Among the prebiotics studied, GOS was found to be more suitable for synbiotic preparation. The tolerance of lactobacilli cultures H-45 and N-45 in the presence of acid and bile were 4.79 and 8.60

Probiotics play a significant role in functional foods. Heat stress and dehydration are the two principal mechanisms leading to inactivation and loss of probiotics viability in its production. There is a need to develop an industrial organism to withstand higher temperatures during its processing and storage. This current study aims to develop thermotolerant strains of Lacticaseibacillus casei N (N) and Lactobacillus helveticus NRRL B-4526 (H) by acclimatizing the wild-type strains to the higher temperature of 45 °C by adaptive laboratory evolution. A two-fold increase in biomass was observed in both acclimatized strains up to the 200th generation, which subsequently remained stable after 500 generations. The morphological change of these acclimatized strains was observed under scanning electron microscopy. Also, there was an increase in probiotic attributes of these acclimatized strains compared to their wild-types. Among two acclimatized strains, L. casei N-45 had shown higher tolerance in the acidic pH 3.0 (89.31%), the bile of 0.3% (84.45%), simulated gastric juice (79.12%), and simulated intestinal juice (73.86%). There was also an increase in salt tolerance (NaCl), radical scavenging activity, autoaggregation, coaggregation, and hydrophobicity of these adapted strains. The total protein profiling using 2D gel electrophoresis reveals the differences in protein expressions between wild-type and acclimatized strains. Specific protein spots from acclimatized strains of H-45 and N-45 were further subjected to MALDI-TOF MS/MS. Some of the identified proteins were recognized to play a role in RNA chaperones and protein synthesis during stress conditions.

Biosurfactants are structurally diverse classes of amphiphilic molecules derived from microorganisms. They have various properties such as surface, emulsification, antibacterial, anti-adhesive, anti-biofilm, antioxidant activity that can be used in many industrial fields. The interest in these molecules compared to their synthetic coun-terparts is due to their biodegradability, low toxicity, structural diversity, and stability over a wide range of pH, temperature, and salinity. Among biosurfactants, those derived from lactic acid bacteria (LAB) attracted atten-tion nowadays due to the GRAS (Generally recognized as safe) status of these microorganisms. Biosurfactants production by LAB strains has been documented in several investigations, and they deal with the functionality and chemical nature of biosurfactants. LAB biosurfactants were mainly a complex mixture of proteinaceous compounds, glycolipids, glycoproteins, or glycolipopeptides. There are only a few studies reporting on the elucidation of the structure of LAB biosurfactants. Generally, biosurfactants' production process includes several unit operations starting from screening methods to the characterization of the biosurfactant compound. This review highlights the different techniques used in the screening of biosurfactants production by LAB, their extraction and purification processes, and their structural characterization and application in the food industry.

The potential of thermal adaptation enabling a probiotic Lacticaseibacillus casei N (N) to withstand heat stress and spray drying was investigated. Among the encapsulating agents used (maltodextrin, corn starch (CS), and acacia gum) for lactobacillus, CS had shown the highest survivability of 95.6% after spray drying. Further, the slurry prepared using L. casei (N), and CS as carrier material was subjected to sub-lethal heat stress at 45 and 50 degrees C for 60 min before spray drying. After spray drying, survivability was increased by 0.26 and 0.19 log in N + CS 45 and N + CS 50, respectively, compared to a control that was not treated to sub-lethal stress (N + CS). During storage studies for 90 days, the sub-lethal heat-stressed probiotic powders had shown better survivability at 4 degrees C. The survivability of L. casei (N) in spray-dried powders in simulated gastric fluid revealed that N + CS 45 had 3.06 log cycles higher survivability than N + CS. The SDS PAGE and FTIR analysis of intracellular proteins of heat-stressed L. casei (N) cells revealed overexpression of heat shock proteins indicating a change in protein structure. The study suggests that the sub-lethal heat stress before spray drying increases the viability of probiotic cultures, which have potential food applications.

Biosurfactants are microbial surface‐active compounds with antimicrobial and antioxidant activities that display a range of physiological functions. In this study, a strain isolated from a Cameroonian fermented milk “ pendidam ” and identified as Lactobacillus casei subsp. casei TM1B was used for biosurfactants production. The biosurfactants produced by L. casei TM1B with molasses as the substrate had a good surface (40.77 mN/m) and emulsifying (84.50%) activities. The scavenging of the ABTS +• radical (IC 50 value of 0.60 ± 0.03 mg/mL) by the biosurfactants was found to be higher than that of DPPH • radical (IC 50 value of 0.97 ± 0.13 mg/mL). The maximum chelating activity of biosurfactants (82.29%) was observed at 3.5 mg/mL. The biologically active compound of the biosurfactants produced by L. casei TM1B was identified as 2,5‐O‐methylrhamnofuranosyl‐palmitate, a novel rhamnolipid‐like biosurfactant by using chemical, Fourier transform infrared spectroscopy, gas chromatography‐mass spectrometry, and NMR analysis. The biosurfactants were bactericidal against several Gram‐negative and Gram‐positive pathogens (minimum inhibitory concentration values ranged from 3.22 to 12.83 mg/mL), and scanning electron microscope analysis revealed bacterial cell walls and membranes as main targets.

Species from the genus Pseudomonas and Escherichia are the most common causes for food spoiling and foodborne outbreaks in the meat industry. In this study, biosurfactants produced by Lactobacillus paracasei subsp. tolerans N2 and Lactobacillus casei subsp. casei TM1B were used as biopreservatives to improve the microbiological and physicochemical stabilities of raw ground goat meat inoculated with P. aeruginosa MTCC 1934 (7 Log CFU/g) and E. coli MTCC 118 (7 Log CFU/g) and stored at 4 degrees C for 15 days. Biosurfactants at 0.4 g/100g of meat significantly (P < 0.05) reduced the total aerobic counts, E. coli MTCC 118, and P. aeruginosa MTCC 1934 counts and increased the shelf life of raw ground goat meat up to 15 days. Treatments of ground goat meat with biosurfactants showed better color stability during the storage compared to cetylpyridinium chloride, a chemical preservative. The thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVB-N) values of ground goat meat treated with biosurfactants were below threshold values of 2 mg MDA/kg and 20 mg N/100g, respectively, and it remained stable up to 15 days. This study highlighted the preservative properties of biosurfactants in the ground goat meat system.

Background Biosurfactants are natural surface-active compounds produced by a variety of microorganisms. The high cost of culture media limits the large-scale production and use of biosurfactants. It is therefore necessary to develop an efficient and cost-effective bioprocess to improve the yield of biosurfactants from microorganisms. In this study, the response surface method was used to optimize the production of biosurfactants by a Lactobacillus strain and the antimicrobial activity of the biosurfactants was assessed. Results The biosurfactant-producing strain was identified as Lactobacillus paracasei subsp. tolerans N2 after 16S rRNA gene analysis. Among the different variables studied using a Plackett–Burman statistical design, temperature and peptone and sugar cane molasses concentrations were found to be the main factors that had significant ( p < 0.05) influence on biosurfactant production. The results of this study showed that molasses concentration at 59.5 g/L, peptone at 6.20 g/L and temperature of 33 °C were optimal conditions for biosurfactant production, with a maximum yield of 2.70 g/L. The biosurfactant exhibited surface tension reduction of 37.85 mN/m and antimicrobial activity expressed as inhibition diameter of 63 mm. Partial characterizations by elemental, biochemical and Fourier transmission infrared spectroscopy analysis of the biosurfactant produced revealed that it was glycolipoprotein in nature. The biosurfactant exhibited bactericidal activity against Pseudomonas aeruginosa PSB2, Pseudomonas putida PSJ1, Salmonella sp. SL2, Escherichia coli MTCC 118, Bacillus sp. BC1 and Staphylococcus aureus STP1 at concentrations ranging from 6.4 to 50 mg/mL. Conclusion The yield of biosurfactant was four-fold higher after optimization of media components and culture conditions using response surface methodology. The results of this study suggested that sugar cane molasses can be used as a low-cost substrate to enhance the yield of biosurfactants with antimicrobial activity.

Jatropha curcas seedcake (JSC), a byproduct of the biodiesel industry was utilized for the production of protease. To enhance the protease production, the parent strain of Aspergillus terreus CJS-127 subjected to UV (15, 30, 60, 90, 120 and 150 min) and chemical mutagenesis by using ethyl methanesulphonate (EMS-125, 250 and 500 mg). Two mutant strains designated as UV-6 and EMS-5 selected for optimization of protease production using JSC medium by submerged fermentation. Under the optimized conditions of pH 7.0, temperature 30°C, incubation period 72 h, inoculum 105/ml spores, 150 rpm agitation, JSC at 2% level, the maximum protease production was 172.32 and 163.57 U/ml for EMS-5 and UV-6 mutant strains respectively. The addition of maltose (2%) was found to enhance the protease production in the mutant strains. The protease activity increased by 2.30 and 2.41 folds for UV 6 and EMS 5 mutant strains after optimization of cultural conditions.

BACKGROUND:The presence of anti-nutrients and toxins like phorbol esters in Jatropha curcas seed cake (JSC) limits its application in feeds. This study was done to assess the potential of detoxified JSC as rat feed.METHODS:The rats were fed a diet containing 0-5 and 10% of detoxified fermented JSC for four weeks. For the group I, only casein diet was used in rat feed as a negative control. For the group II, untreated JSC was used in rat feed as a positive control. For the group III, fermented JSC using Saccharomyces cerevisiae MTCC-36 was used. For the group IV, the fermented JSC treated with 65% ethanol to remove the residual toxic phorbol esters was used as rat feed.RESULTS:The rats fed with untreated JSC showed increased levels of serum liver enzymes as an indication of the onset of liver disease resulting in mortality. In this group, rats died in week 2, confirming that the cake is not safe as feed until it is processed. The rats fed with detoxified JSC with 5 and 10% level survived with no adverse effects, and the performance was on par with the control groups, although the body weight was slightly less compared to control.CONCLUSION:Therefore, it was concluded that the detoxified JSC might be the potential and alternative source of protein in the animal feedstuffs up to 10% level. There are recent patents also suggesting the use of alternative feed supplements in the animal feed applications.

This study focused on the solid-state fermentation of Jatropha seed cake (JSC), a byproduct generated after biodiesel production. Presence of anti-nutritional compounds and toxins restricts its application in livestock feed. The disposal of the JSC is a major environmental problem in the future, due to the generation of huge quantity of JSC after biodiesel extraction. Hence the JSC was assessed for its suitability as substrate for production and optimization of lipase and protease from Aspergillus versicolor CJS-98 by solid-state fermentation (SSF). The present study was also focused on the biodetoxification of anti-nutrients and toxins in JSC. The SSF parameters were optimized for maximum production of lipase and protease. Under the optimized conditions, the JSC supplemented with maltose and peptone (2%), adjusted to pH 7.0, moisture content 40%, inoculated with 1 x 10(7) spores per 5 g cake and incubated at 25 degrees C, produced maximum lipase, 1288 U/g and protease, 3366 U/g at 96 h. The anti-nutrients like phytic acid (6.08%), tannins (0.37%), trypsin inhibitors (697.5 TIU/g), cyanogenic glucosides (692.5 mu g/100 g), and lectins (0.309 mg/ml), were reduced to 1.70%, 0.23%, 12.5 TIU/g, 560.6 mu g/100 g and 0.034 mg/ml respectively. The main toxic compound phorbol esters content in the ISC was reduced from 0.083% to 0.015% after SSF. Our results indicate that viability of SSF to utilize the huge amount of seed cake generated after extraction of biodiesel, for production of industrial enzymes and biodetoxification of anti-nutrients, toxins. (C) 2013, The Society for Biotechnology, Japan. All rights reserved.