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Heat adaptation towards improve survival of Bifidobacterium longum BB536 during the spray drying of Sudanese fermented Medida

This study examined the survival of Bifidobacterium longum BB 536 following the spray drying and during the storage of Medida, a fermented Sudanese cereal porridge. Medida was produced using 225 g flour of two days malted brown rice; blended in 0.405 L distilled water and cooked in 1 L boiling water...

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Κύριοι συγγραφείς: Mohammed Kabeir, Barka, Mustafa, Shuhaimi, Wong, Stephenie Yoke Wei, Saari, Nazamid, Abd Manap, Mohd Yazid
Μορφή: Άρθρο
Γλώσσα:English
Έκδοση: Academic Journals 2009
Διαθέσιμο Online:http://psasir.upm.edu.my/id/eprint/14969/1/14969.pdf
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spelling oai:psasir.upm.edu.my:14969 http://psasir.upm.edu.my/id/eprint/14969/ Heat adaptation towards improve survival of Bifidobacterium longum BB536 during the spray drying of Sudanese fermented Medida Mohammed Kabeir, Barka Mustafa, Shuhaimi Wong, Stephenie Yoke Wei Saari, Nazamid Abd Manap, Mohd Yazid This study examined the survival of Bifidobacterium longum BB 536 following the spray drying and during the storage of Medida, a fermented Sudanese cereal porridge. Medida was produced using 225 g flour of two days malted brown rice; blended in 0.405 L distilled water and cooked in 1 L boiling water. 150 g skim milk was added followed by sterilization; and the mixture was inoculated with B. longumBB536 and incubated until the biomass reached approximately 9 Log CFU/ml. Spray drying inlet temperature was regulated at 160oC. The strain BB536 survivability at different outlet temperatures (95, 85, and 75ºC), powder rehydration times (15 and 30 min) and mild heat adaptations (50 and 45ºC) prior to spray drying were evaluated. The viable count at 95ºC outlet temperature recorded only 2.48 Log CFU/g but improved to 4.28 ± 0.30 log CFU due to decrease outlet temperature to 85oC. Using 45oC heat adaptation for 30 min and 85oC outlet temperature, high viability of 7.82 ± 0.30 Log CFU/g meeting the requirement of probiotic foods was attained. Moreover, the population obtained did not reveal any significant cells reduction during 60 days refrigeration storage showing survivability maintenance of 88.31%. Therefore, the current investigation demonstrated that development of fermented probiotic Medida powder from malted brown rice flour is possible employing suitable outlet temperature and heat adaptation. Academic Journals 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/14969/1/14969.pdf Mohammed Kabeir, Barka and Mustafa, Shuhaimi and Wong, Stephenie Yoke Wei and Saari, Nazamid and Abd Manap, Mohd Yazid (2009) Heat adaptation towards improve survival of Bifidobacterium longum BB536 during the spray drying of Sudanese fermented Medida. African Journal of Biotechnology, 8 (8). art. no. 89240099557. pp. 1615-1618. ISSN 1684–5315 http://www.academicjournals.org/journal/AJB/article-abstract/89240099557
institution UPM IR
collection UPM IR
language English
description This study examined the survival of Bifidobacterium longum BB 536 following the spray drying and during the storage of Medida, a fermented Sudanese cereal porridge. Medida was produced using 225 g flour of two days malted brown rice; blended in 0.405 L distilled water and cooked in 1 L boiling water. 150 g skim milk was added followed by sterilization; and the mixture was inoculated with B. longumBB536 and incubated until the biomass reached approximately 9 Log CFU/ml. Spray drying inlet temperature was regulated at 160oC. The strain BB536 survivability at different outlet temperatures (95, 85, and 75ºC), powder rehydration times (15 and 30 min) and mild heat adaptations (50 and 45ºC) prior to spray drying were evaluated. The viable count at 95ºC outlet temperature recorded only 2.48 Log CFU/g but improved to 4.28 ± 0.30 log CFU due to decrease outlet temperature to 85oC. Using 45oC heat adaptation for 30 min and 85oC outlet temperature, high viability of 7.82 ± 0.30 Log CFU/g meeting the requirement of probiotic foods was attained. Moreover, the population obtained did not reveal any significant cells reduction during 60 days refrigeration storage showing survivability maintenance of 88.31%. Therefore, the current investigation demonstrated that development of fermented probiotic Medida powder from malted brown rice flour is possible employing suitable outlet temperature and heat adaptation.
format Article
author Mohammed Kabeir, Barka
Mustafa, Shuhaimi
Wong, Stephenie Yoke Wei
Saari, Nazamid
Abd Manap, Mohd Yazid
spellingShingle Mohammed Kabeir, Barka
Mustafa, Shuhaimi
Wong, Stephenie Yoke Wei
Saari, Nazamid
Abd Manap, Mohd Yazid
Heat adaptation towards improve survival of Bifidobacterium longum BB536 during the spray drying of Sudanese fermented Medida
author_facet Mohammed Kabeir, Barka
Mustafa, Shuhaimi
Wong, Stephenie Yoke Wei
Saari, Nazamid
Abd Manap, Mohd Yazid
author_sort Mohammed Kabeir, Barka
title Heat adaptation towards improve survival of Bifidobacterium longum BB536 during the spray drying of Sudanese fermented Medida
title_short Heat adaptation towards improve survival of Bifidobacterium longum BB536 during the spray drying of Sudanese fermented Medida
title_full Heat adaptation towards improve survival of Bifidobacterium longum BB536 during the spray drying of Sudanese fermented Medida
title_fullStr Heat adaptation towards improve survival of Bifidobacterium longum BB536 during the spray drying of Sudanese fermented Medida
title_full_unstemmed Heat adaptation towards improve survival of Bifidobacterium longum BB536 during the spray drying of Sudanese fermented Medida
title_sort heat adaptation towards improve survival of bifidobacterium longum bb536 during the spray drying of sudanese fermented medida
publisher Academic Journals
publishDate 2009
url http://psasir.upm.edu.my/id/eprint/14969/1/14969.pdf
_version_ 1819293872000335872
score 13.4562235

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