Article
Food Science & Technology
Jiang Cao, Zhiming Yu, Qingsong Zhang, Leilei Yu, Jianxin Zhao, Hao Zhang, Wei Chen, Qixiao Zhai
Summary: This study investigates the effects of BC30 supplementation on yogurt fermentation and storage. BC30 improves acidification and proteolysis in fermented milk and has the potential to serve as an adjunct start culture. BC30 also influences yogurt texture, volatile flavor compounds, and bacterial levels during storage. The sensory quality of BC30-supplemented fermented milk is similar to the control group.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Jerina Rugji, Ahmet Hulusi Dincoglu
Summary: This study evaluated the growth and biocontrol of L. monocytogenes in white brined cheese during a 90-day storage period at +4 degrees C. The addition of BC30 (Bacillus coagulans GBI-30, 6086) and inulin was effective in reducing the counts of L. monocytogenes in the cheese.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
Heather L. Acuff, Charles G. Aldrich
Summary: In this study, the viability of probiotics during extrusion cooking and drying was investigated. The results showed that the low specific mechanical energy (SME) extrusion conditions resulted in the highest viability retention. The study also found that the greatest loss of viability occurred during extrusion rather than drying. Adjusting the in-barrel moisture and extruder screw speed can optimize the survival of probiotics in extruded foods.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2022)
Article
Nutrition & Dietetics
Joan Teichenne, Ursula Catalan, Roger Marine-Casado, Cristina Domenech-Coca, Anna Mas-Capdevila, Juan Maria Alcaide-Hidalgo, Gertruda Chomiciute, Ana Rodriguez-Garcia, Ana Hernandez, Vanessa Gutierrez, Francesc Puiggros, Josep M. Del Bas, Antoni Caimari
Summary: Supplementation with the probiotic BC30 improves lactose digestibility and alleviates lactose-induced malnutrition.
EUROPEAN JOURNAL OF NUTRITION
(2023)
Article
Food Science & Technology
Francesca Malvano, Angela Michela Immacolata Montone, Federico Capuano, Chiara Colletti, Norberto Roveri, Donatella Albanese, Rosanna Capparelli
Summary: Alginate edible coatings enriched with quercetin glycosides and hydroxyapatite/quercetin complexes were found to be effective in slowing down the spoilage of fresh chicken fillets during cold storage, inhibiting the growth of spoilage bacteria and maintaining the quality of the chicken fillets.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Agriculture, Dairy & Animal Science
Heather L. Acuff, Charles G. Aldrich
Summary: The study showed that adding B. coagulans to extruded diets has a positive impact on nutrient digestibility in healthy adult dogs, with no significant effects on food intake, stool quality, fecal pH, and other parameters.
JOURNAL OF ANIMAL SCIENCE
(2021)
Article
Microbiology
Carine N. Almada-Erix, Caroline N. Almada, Lucelia Cabral, Viviane Priscila Barros de Medeiros, Aline R. Roquetto, Valfredo A. Santos-Junior, Melline Fontes, Any Elisa S. S. Goncalves, Andrey dos Santos, Pablo C. Lollo, Marciane Magnani, Anderson S. Sant'Ana
Summary: This study investigated the impact of the food matrix (orange juice and yogurt) on the probiotic Bacillus coagulans GBI-30 6086 in male rats. Results showed that yogurt containing B. coagulans GBI-30 6086 decreased triglycerides and glucose levels and positively impacted gut bacterial diversity in healthy rats. This research suggests that yogurt is a suitable food carrier of B. coagulans GBI-30 6086.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Fahriye Ayric Danisman, Ozge Tastan, Taner Baysal
Summary: The aim of this study was to develop an apricot snack with impregnation of Bacillus coagulans GBI-30 6086 spores and investigate the changes in quality during the storage at 4 degrees C. The results showed that probiotic apricots with higher probiotic viability after processing and storage were successfully produced by VI while maintaining better quality and sensory characteristics.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Jawad Sarfraz, Anlaug Adland Hansen, John-Erik Haugen, Trung-Anh Le, Jorunn Nilsen, Josefine Skaret, Tan Phat Huynh, Marit Kvalvag Pettersen
Summary: The study showed that active packaging based on PLA(b) and natural active components can effectively maintain the quality of chicken fillets and has the potential to replace traditional packaging materials.
Article
Food Science & Technology
Joanna Tkaczewska, Ewelina Jamroz, Miroslaw Kasprzak, Marzena Zajac, Paulina Pajak, Wiktoria Grzebieniarz, Nikola Nowak, Leslaw Juszczak
Summary: This study is the first to prepare coatings using gelatin extract obtained from carp skins enriched with dry herbs, and evaluate their mechanical properties and preservative effects. The results showed that coatings with the addition of rosemary had the best strength-related parameters and effectively inhibited the formation of biogenic amines and slowed down microbial deterioration.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
Yan Wang, Wencan Ke, Qiang Lu, Guijie Zhang
Summary: The addition of Bacillus coagulans (BC) can improve the fermentation quality of alfalfa silage, especially when used in combination with Lactobacillus plantarum (LP). The addition of BC and LP can decrease the pH values and increase the lactic acid concentration in the silage, as well as preserve more water-soluble carbohydrates. Furthermore, the addition of BC increases the abundance of Lactobacillus and decreases the abundance of Enterococcus, improving the fermentation quality.
Article
Agriculture, Multidisciplinary
Shengnan Li, Wencan Ke, Qing Zhang, Dan Undersander, Guijie Zhang
Summary: This study investigated the effects of Bacillus coagulans (BC) and Lactobacillus plantarum (LP) on the fermentation characteristics, microbial community, and aerobic stability of ensiled triticale. The results showed that the addition of BC and LP can lower the pH, water-soluble carbohydrates, neutral detergent fiber, and ammonia nitrogen content of ensiled triticale, and increase the lactic acid concentration, lactic acid/acetic acid ratio, and aerobic stability. Furthermore, the application of BC and LP can also alter the composition of bacterial communities. Therefore, the combination of BC and LP is crucial for improving the fermentation quality and aerobic stability of ensiled triticale.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2023)
Article
Biotechnology & Applied Microbiology
Marta Chmiel, Marek Roszko, Elzbieta Hac-Szymanczuk, Aneta Cegielka, Lech Adamczak, Tomasz Florowski, Dorota Pietrzak, Marcin Bryla, Olga Swider
Summary: The study aimed to determine the formation of biogenic amines in chicken breast meat and evaluate their suitability as indicators of chicken meat freshness. It was found that cadaverine and tyramine dominated in chicken fillets regardless of packaging technique and storage conditions. There was a significant correlation between microbiological quality indicators and biogenic amine formation.
Article
Veterinary Sciences
Shuangshuang Guo, Yu Xi, Yi Xia, Tao Wu, Di Zhao, Zhengfan Zhang, Binying Ding
Summary: The study demonstrated the beneficial effects of Lactobacillus fermentum and Bacillus coagulans in attenuating intestinal inflammation and microbial dysbiosis in broilers challenged with Clostridium perfringens. Both probiotics showed significant modulation on the immune system and intestinal microbiota of the challenged birds, effectively reducing inflammation and restoring microbial balance.
FRONTIERS IN VETERINARY SCIENCE
(2021)
Review
Food Science & Technology
Marcio Moura-Alves, Alexandra Esteves, Maria Ciriaco, Jose A. Silva, Cristina Saraiva
Summary: Meat deterioration during processing, distribution, and display can compromise the quality and safety of products, causing several undesirable changes and decreasing products' shelf-life. Studies have been conducted using decontamination techniques and new packaging methodologies to overcome deterioration problems, increase sustainability, and reduce waste. Edible films and coatings obtained from biopolymers combined with active compounds have shown positive effects on chicken meat.
Article
Biology
Sormeh Gharehmatrossian, Yu Popov, Mahlagha Ghorbanli, Shila Safaeian, Alireza Iranbakhsh
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
(2016)
Article
Mycology
S. Safaeian, H. Hosseini, A. Abbas Pour Asadolah, S. Farmohamadi
JOURNAL DE MYCOLOGIE MEDICALE
(2009)
Article
Food Science & Technology
Sahar Ebrahimi Vafaye, Alireza Rahman, Shila Safaeian, Mahdi Adabi
Summary: A novel electrochemical aptasensor was developed for detecting Penicillin in milk samples using a Penicillin aptamer and AuNPs on an ECNF mat electrode. The sensor showed high selectivity, stability, and sensitivity with a low detection limit of 0.6 ng/mL. The modified electrode with AuNPs exhibited improved electronic transmission.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
