Comparative evaluation for thermostability and gastrointestinal survival of probiotic Bacillus coagulans MTCC 5856
| Autor: | Muhammed Majeed, Sivakumar Arumugam, Shaheen Majeed, Kirankumar Beede, Furqan Ali |
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| Rok vydání: | 2020 |
| Předmět: |
Pasteurization
Applied Microbiology and Biotechnology Biochemistry Analytical Chemistry law.invention 03 medical and health sciences Probiotic 0404 agricultural biotechnology 0302 clinical medicine Functional food law Lactobacillus Food science D-value Molecular Biology Thermostability Spores Bacterial biology Bacillus coagulans Chemistry Probiotics Organic Chemistry Temperature food and beverages 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science Spore Gastrointestinal Tract 030221 ophthalmology & optometry Biotechnology |
| Zdroj: | Bioscience, biotechnology, and biochemistry. 85(4) |
| ISSN: | 1347-6947 |
| Popis: | Thermal stability (D-value and pasteurization) and gastric acid resistance of spore forming and nonspore forming probiotic strains were evaluated in this study. Bacillus coagulans MTCC 5856 spores showed highest thermal resistance (D-value 35.71 at 90 °C) when compared with other Bacillus strains and Lactobacillus species. B. coagulans strains exhibited significantly higher resistance to simulated gastric juice (pH 1.3, 1.5, and 2.0) compared to Lactobacillus strains. It also showed high resistance to cooking conditions of chapati (whole wheat flour-based flatbread) (88.94% viability) and wheat noodles (and 94.56% viability), suggesting remarkable thermal resistance during food processing. Furthermore, B. coagulans MTCC 5856 retained 73% viability after microwave cooking conditions (300 s, at 260 °C) and 98.52% in milk and juice at pasteurization temperature (420 min, at 72 °C). Thus, B. coagulans MTCC 5856 clearly demonstrated excellent resistance to gastric acid and high temperature (90 °C), thereby suggesting its extended application in functional foods (milk, fruit juices, chapati, and wheat noodles) wherein high temperature processing is involved. |
| Databáze: | OpenAIRE |
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