Food biotech research papers
Methods: The main purpose of this research was evaluating the viability of two bacteria of Lactobacillus Casei and Lactobacillus Bulgaricus treated through double-coated beads including alginate Chitosan First coatingand Eudragit S Second coating in simulated gastrointestinal GI circumstance and yogurt.
Bulgaricus decreased respectively from 6.
Journal of food biotechnology research impact factor
Impact of Microencapsulation on Two Probiotic Strains in Alginate Chitosan and Eudragit S Under Gastrointestinal and Normal Conditions Background: Nanoparticles in biotechnology studies have played a significant role during the recent years and a wide range of them are being applied in food industries to prolong the microorganisms viability for more effective function in Free cells were employed as a control test and the results reflected that microencapsulated strains can survive longer than the normal cells. This enzyme could Olive cake is a by-product of olive oil extraction, which has limited animal feed potential, and poses an environmental threat when landfilled due to its high organic load and polyphenol content. Conclusion: Results indicated that microencapsulation increases the bacteria viability. Recombinant Est was heterologous expressed in E. This residue has potential for biofuel bioethanol and biomethane production because it is rich in polysaccharides such as pectin, hemicellulose, and cellulose.Both methods removed Recombinant Est was heterologous expressed in E. Conclusion: Results indicated that microencapsulation increases the bacteria viability.
Among the natural compounds that have most gained attention as potential agents against fungi are phenolic compounds against fungi. Furthermore, the pH rate steadily decreased, however, it was more dramatic in the first week, whereas the trend gradually became more moderate in the last two measurements.
This residue has potential for biofuel bioethanol and biomethane production because it is rich in polysaccharides such as pectin, hemicellulose, and cellulose. Free cells were employed as a control test and the results reflected that microencapsulated strains can survive longer than the normal cells.
Also, the pattern of pH changes was similar for both strains and revealed that the rates of pH and acidity in both double-coated and normal forms are close to the control test in the final measurement. Bulgaricus respectively decreased from 6. Phylogenetic analysis revealed that Est was a member in the esterase family I.
Therefore, two methods of destoning, centrifugation and screening by horizontal screw press, were first compared. Results: The number of free cells of L. Olive cake is a by-product of olive oil extraction, which has limited animal feed potential, and poses an environmental threat when landfilled due to its high organic load and polyphenol content.