Search

Your search keyword '"Ścieszka, Sylwia"' showing total 11 results
Start Over Author "Ścieszka, Sylwia"
11 results on '"Ścieszka, Sylwia"'

8. Algae Chlorella vulgaris as a factor conditioning the survival of Lactobacillus spp. in adverse environmental conditions

Author

Ścieszka Sylwia and Klewicka Elzbieta

Subjects
0106 biological sciences, Microbiological culture, biology, Lactobacillus brevis, Chlorella vulgaris, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, 01 natural sciences, Lactic acid, chemistry.chemical_compound, 0404 agricultural biotechnology, Algae, chemistry, 010608 biotechnology, Lactobacillus, Food science, Fermentation in food processing, Bacteria, Food Science
Abstract

This paper presents the impact of selected adverse environmental conditions of the human gastrointestinal tract on the survival of Lactobacillus spp. strains in the presence of the algae Chlorella vulgaris. The tested strains of Lactobacillus brevis (ŁOCK 0944, 0980, 0992, and MG451814) demonstrated high survival rates in bile salts (0.4% and 2.0%) and phenol (0.4%). The largest decrease in the number of lactic acid bacteria was observed in a low-pH solution. Moreover, the addition of Chlorella vulgaris to the growth environment of the tested bacteria increased their survival rates in the presence of bile salts and for 24 h when 0.4% (v/v) phenol was in the environment. The protective effect of algae at low pH is a strain-dependent feature. Furthermore, to increase the survival of the Lactobacillus brevis in this study, it was beneficial to add algae to the bacterial culture after 24 h. The survival rate of Lactobacillus spp. grown in the presence of Chlorella vulgaris in adverse environmental conditions supports the use of algae as a component of fermented food products.

Published
2020

11. Algae in food: a general review.

Author

Ścieszka, Sylwia and Klewicka, Elżbieta

Subjects
*FRANKFURTER sausages, *FERMENTED foods, *ALGAE, *LACTIC acid bacteria, *MEAT, *FUNCTIONAL foods
Abstract

Algae are common all over the Earth. Due to their rich chemical composition and content of bioactive substances they have been used in many fields of industry. Their gelling, thickening and stabilizing properties have led to the development of such products as agar, alginate and carrageenan. Moreover, algae are used in the food industry as food supplements and an addition to functional food. Algae are also added to meat products, such as pasty, steaks, frankfurters and sausages, as well as to fish, fish products, and oils, to improve their quality. Cereal-based products, such as pasta, flour and bread, are another group of products enriched with algae. Due to their properties algae may also be used for construction of fermented functional food. Fermented products containing algae are, most of all, dairy products, such as cheese, cream, milk deserts, yoghurt, cottage cheese, and processed cheese. Combination of fermented products offering a high content of lactic acid bacteria with algae possessing biologically active metabolites of natural origin allows not only to compose products with a high content of nutrients, but also to create a brand new segment of fermented food. [ABSTRACT FROM AUTHOR]

Published
2019
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results