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Evaluation of the Stability and Viab...

Oklahoma State University., Food Science.

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Evaluation of the Stability and Viability of Various Bacillus Strains as Probiotics /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Evaluation of the Stability and Viability of Various Bacillus Strains as Probiotics // Jessie E Payne.
Author:	Payne, Jessie E.,
Description:	1 electronic resource (194 pages)
Notes:	Source: Dissertations Abstracts International, Volume: 86-01, Section: B.
Contained By:	Dissertations Abstracts International86-01B.
Subject:	Food science. -
Online resource:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31235953
ISBN:	9798383216460

Evaluation of the Stability and Viability of Various Bacillus Strains as Probiotics /
Payne, Jessie E.,

Evaluation of the Stability and Viability of Various Bacillus Strains as Probiotics /Jessie E Payne. - 1 electronic resource (194 pages)

Source: Dissertations Abstracts International, Volume: 86-01, Section: B.

Lactobacillus is the most common probiotic used in food products. The downfall of this probiotic is its susceptibility to various food matrices and storage conditions. Bacillus has been proposed as an alternative to common probiotics due to their spore-forming ability and their high tolerance to hostile environments. This research evaluated the effect of food matrix composition and process conditions on the viability, stability, and sensory attributes of four potential probiotic strains including Lactobacillus acidophilus, Bacillus subtilis 1, Bacillus subtilis 2, and Bacillus coagulans. Baked products were prepared using AACC (10-54.01 and 10-90.01) and USDA methods with probiotic powder. Various variables were explored such as water activity (0.2, 0.6, and 0.8), fat content (20%, 40%, and 80%), salt content (5%, 8%, and 11%), baking time (7, 10, and 12 minutes), baking temperature (350oF, 400oF, and 450oF), storage temperature (25oC, 4oC, and -18oC), storage humidity (room temperature, 45%, and 75%), and sensory acceptability. After baking, enumeration processes were followed based on the providing company's enumeration protocol. All experiments were performed in three independent replications. It was found that B. subtilis strains had the highest resistance in all food matrices and storage conditions (average < 2 log reductions) tested and remained viable as a probiotic throughout the baking process. L. acidophilus was the most affected by factors examined during this study. For B. coagulans, though it stayed above the required viability level for human consumption (106 CFU or 6 logs), factors such as salt content and baking time/temperature significantly reduced the viability (average of > 3 log reductions) of this spore. The high stability observed by the B. subtilis strains during processing provides valuable information to food and probiotic producers to create functional foods with promised health benefits. Food manufacturers can utilize these probiotics in bakery products and identify which probiotic strain to use based on the food process they will apply.

English

ISBN: 9798383216460Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

Bacillus

Evaluation of the Stability and Viability of Various Bacillus Strains as Probiotics /
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520 $a Lactobacillus is the most common probiotic used in food products. The downfall of this probiotic is its susceptibility to various food matrices and storage conditions. Bacillus has been proposed as an alternative to common probiotics due to their spore-forming ability and their high tolerance to hostile environments. This research evaluated the effect of food matrix composition and process conditions on the viability, stability, and sensory attributes of four potential probiotic strains including Lactobacillus acidophilus, Bacillus subtilis 1, Bacillus subtilis 2, and Bacillus coagulans. Baked products were prepared using AACC (10-54.01 and 10-90.01) and USDA methods with probiotic powder. Various variables were explored such as water activity (0.2, 0.6, and 0.8), fat content (20%, 40%, and 80%), salt content (5%, 8%, and 11%), baking time (7, 10, and 12 minutes), baking temperature (350oF, 400oF, and 450oF), storage temperature (25oC, 4oC, and -18oC), storage humidity (room temperature, 45%, and 75%), and sensory acceptability. After baking, enumeration processes were followed based on the providing company's enumeration protocol. All experiments were performed in three independent replications. It was found that B. subtilis strains had the highest resistance in all food matrices and storage conditions (average < 2 log reductions) tested and remained viable as a probiotic throughout the baking process. L. acidophilus was the most affected by factors examined during this study. For B. coagulans, though it stayed above the required viability level for human consumption (106 CFU or 6 logs), factors such as salt content and baking time/temperature significantly reduced the viability (average of > 3 log reductions) of this spore. The high stability observed by the B. subtilis strains during processing provides valuable information to food and probiotic producers to create functional foods with promised health benefits. Food manufacturers can utilize these probiotics in bakery products and identify which probiotic strain to use based on the food process they will apply.
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650 4 $a Microbiology. $3 536250
650 4 $a Agricultural engineering. $3 3168406
653 $a Bacillus
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653 $a Lactobacillus
653 $a Probiotics
653 $a Sensory analysis
653 $a Stability
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690 $a 0539
710 2 $a Oklahoma State University. $b Food Science. $e degree granting institution. $3 3825297
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