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Theses/Dissertations

LSU Master's Theses

Bile Tolerance

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Full-Text Articles in Life Sciences

Influence Of "Added" Whey Protein Isolate On Probiotic Properties Of Yogurt Culture Bacteria And Yogurt Characteristics, Luis Alfonso Vargas Lopez Jan 2013

Influence Of "Added" Whey Protein Isolate On Probiotic Properties Of Yogurt Culture Bacteria And Yogurt Characteristics, Luis Alfonso Vargas Lopez

LSU Master's Theses

Consumers are becoming conscious of their diet, increasing protein intake and avoiding carbohydrates and fats. Whey proteins have branch chain amino acids responsible for muscle building. Whey protein isolate (WPI) contains more than 90% protein. The effect of incremental addition of WPI on probiotic characteristics of pure cultures and cultures in yogurt and yogurt characteristics are not known. The hypothesis was that “added” WPI will influence the characteristics of yogurt culture bacteria in pure form and in yogurt. The objectives were: to determine the influence of added WPI on (1) acid and bile tolerance, growth and protease activity of pure ...


Influence Of Low Sonication Intensities At Different Temperatures On Acid Tolerance, Bile Tolerance, Protease Activity And Growth Of Yogurt Culture Bacteria Lactobacillus Delbrueckii Ssp. Bulgaricus And Streptococcus Salivarius Ssp. Thermophilus, Marvin L. Moncada Reyes Jan 2011

Influence Of Low Sonication Intensities At Different Temperatures On Acid Tolerance, Bile Tolerance, Protease Activity And Growth Of Yogurt Culture Bacteria Lactobacillus Delbrueckii Ssp. Bulgaricus And Streptococcus Salivarius Ssp. Thermophilus, Marvin L. Moncada Reyes

LSU Master's Theses

Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus are dairy cultures widely used in the dairy industry. Low sonication intensity condition is a non-destructive technique that uses sound waves to cause cavitation in aqueous solutions and may improve the permeability of membranes, speed up the transfer of substrates and promote cellular growth and propagation. The objective of this study was to determine the effect of low sonication intensities at different temperatures on acid tolerance, bile tolerance, protease activity and growth of the two dairy cultures. The cultures were freshly thawed and suspended in 0.1% peptone water and 18 ...