New developments in solid state fermentation: I-bioprocesses and products.

Recently, the focus of scientific investigations has moved from the primary role of food as the source of energy and body-forming substances to the more subtle action of biologically active food components on human health. There has been an explosion of consumer interest in the active role of food in the well-being and life prolongation, as well as in the prevention of initiation, promotion, and development of nontransmissible chronic diseases. As a result, a new term—functional food—was proposed. Among these foods, probiotics may exert positive effects on the composition of gut microbiota and overall health, and the market is increasing annually. An increased demand for nondairy probiotic products comes from vegetarianism, milk cholesterol content, and lactose intolerance. Therefore, the development of these products is a key research priority for food design and a challenge for both industry and science sectors. This article presents an overview of functional food development, emphasizing nondairy foods that contain probiotic bacteria strains.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1541-4337.2010.00110.x

Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products.

Industrial applications of enzyme biocatalysis: Current status and future aspects.

Importance of food in probiotic efficacy

Biotechnological potential of agro-industrial residues. II: cassava bagasse

Production of probiotic cabbage juice by lactic acid bacteria.

This study was undertaken to determine the suitability of tomato juice as a raw material for production of probiotic juice by four lactic acid bacteria (Latobacillus acidophilus LA39, Lactobacillus plantarum C3, Lactobacillus casei A4, and Lactobacillus delbrueckii D7). Tomato juice was inoculated with a 24-h-old culture and incubated at 30 degrees C. Changes in pH, acidity, sugar content, and viable cell counts during fermentation under controlled conditions were measured. The lactic acid cultures reduced the pH to 4.1 or below and increased the acidity to 0.65% or higher, and the viable cell counts (CFU) reached nearly 1.0 to 9.0 x 10(9)/ml after 72 h fermentation. The viable cell counts of the four lactic acid bacteria in the fermented tomato juice ranged from 10(6) to 10(8) CFU/ml after 4 weeks of cold storage at 4 degrees C. Probiotic tomato juice could serve as a health beverage for vegetarians or consumers who are allergic to dairy products.

Probiotication of tomato juice by lactic acid bacteria.

Red beets were evaluated as a potential substrate for the production of probiotic beet juice by four species of lactic acid bacteria (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus plantarum). All the lactic cultures were found capable of rapidly utilizing beet juice for cell synthesis and lactic acid production. However, L. acidophilus and L. plantarum produced a greater amount of lactic acid than other cultures and reduced the pH of fermented beet juice from an initial value of 6.3 to below 4.5 after 48 h of fermentation at 30°C. Although the lactic cultures in fermented beet juice gradually lost their viability during cold storage, the viable cell counts of these lactic acid bacteria except for L. acidophilus in the fermented beet juice still remained at 106–108 CFU/ml after 4 weeks of cold storage at 4°C.

Fermentation of beet juice by beneficial lactic acid bacteria

Three commercial xylanase preparations were evaluated as a sole enzyme source for the enzymatic production of pentoses from the hemicellulose fraction of corn husks and corn cobs. The hemicellulose fraction was obtained by extracting corn husks or corn cobs with 1.25 mol/l NaOH, and the alkaline extract was used as a substrate for enzymatic hydrolysis. Rapidase Pomaliq (Gist-brocades) was found to yield significantly more pentoses from corn husks and corn conb than Clarex ML (Genenor) or Validase × (Valley Research). Rapidase Pomaliq was capable of increasing the concentration of pentoses from an initial value of 106.5 to 210.6 g/kg dry matter of corn husks or 8.6 to 141.6 g/kg dry matter of corn cobs, respectively, under favorable conditions (480 min of reaction at pH 5.0 and 50 °C). Products of the enzymatic reaction were identified as arabinose, xylose, xylobiose, and xylotriose. The results of this study indicate that Rapidase Pomaliq, an enzyme preparation derived from Aspergillus niger and Trichoderma reesei , could serve as a sole enzyme source for the production of pentoses and xylooligosaccharides from corn residues.

E.E. Woodams

Papers

Production of probiotic cabbage juice by lactic acid bacteria.

Probiotication of tomato juice by lactic acid bacteria.

Fermentation of beet juice by beneficial lactic acid bacteria

Enzymatic production of pentoses from the hemicellulose fraction of corn residues

Production of citric acid from corncobs by Aspergillus niger