production of coconut oil by induced fermentation with lactobacillus plantarum ndri strain 184
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Furthermore, the in vitro treatment directly induced T regulatory (Treg) cells and the production of IL-10, while splenocytes suppressed the production of IL-17 []. In a recent study, Uțoiu et al. [ 136 ] enhanced the health-related benefits of Production of virgin coconut oil by induced fermentation emulsion: Effect of emulsifiers and sonication time. Food Research International, 39(5), 606–11. with Lactobacillus plantarum NDRI strain 184. 1/1/2017 · Lactobacillus plantarum and Lactobacillus curvatus 2775 showed a decrease in pH, histamine, and tyramine production in MRS medium. The former showed histidine decarboxylase activity as well [105] . The use of probiotic strains of L. plantarum L4
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Due to the increasing demand for milk alternatives, related to both health and ethical needs, plant-based yogurt-like products have been widely explored in recent years. With the main goal to obtain snacks similar to the conventional yogurt in 1/1/2015 · At in vitro culture conditions, XOS stimulated the growth of several probiotic strains such as Bifidobacterium adolescentis NDRI 236, Bifidobacterium bifidum NCDC 2715, B. bifidum ATCC 29521, Lactobacillus brevis, Lactobacillus plantarum NDRI st Objective : This study aim to optimize sorbitol production via solid state fermentation (SSF) process using response surface methodology (RSM) and the central
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, Vol. 9 No. 1-2, 2014 - Srce
Production of virgin coconut oil by induced fermentation with Lactobacillus plantarum NDRI strain 184. (str.37-42) engleski pdf 403 KB Neela Satheesh, N.B.L. Prasad Izvorni znanstveni članak Uzgoj stanica ovarija kanalskog soma (CCO) na Production of virgin coconut oil by induced fermentation with Lactobacillus plantarum NDRI strain 184. N. Satheesh, N. Prasad Chemistry 2014 10 Save Alert Research Feed Hypocholesterimic effects of cold and hot extracted virgin coconut oil (VCO) Production of virgin coconut oil by induced fermentation with Lactobacillus plantarum NDRI strain 184. Neela Satheesh1 and N.B.L Prasad2 1 Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University,
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to develop an experimental model of obesity and metabolic syndrome over 14 weeks using a diet called "cafeteria", which is a high-fat diet, to evaluate its consequences on the biochemical and morphometric parameters in ITELV2006 strain rabb Lactic Acid Fermentation of Vegetables and Fruits By Nadine Zakhia-rozis Download file × Close Log In Log In with Facebook Log In with Google Sign Up with Apple or Email: Password: Remember me on this computer or reset password Enter the email food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to investigate the use of a coconut water
Microbial exopolysaccharides for immune enhancement: Fermentation, modifications and bioactivities - ScienceDirect
1/6/2020 · The production of EPS can be done by submerged (SmF) and solid-state fermentation (SSF) methods (Seesuriyachan, Kuntiya, Hanmoungjai, & Techapun, 2011, 2012). Both methods have been used to produce the maximum quantities of microbial EPS and 1/1/2020 · Ayyash et al. (2018) prepared semidry fermented camel sausages with the Lactobacillus plantarum KX881772 strain isolated from camel milk. This novel functional food (the fermented camel sausage) showed significantly higher angiotensin converting 26/6/2021 · This research aimed to evaluate and optimize the electrospraying process of microencapsulating the probiotic strain, Leuconostoc lactis (NCDC 200), in a soy protein isolate (SPI) and sunflower oil (SO) combination matrix. In the present study,
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Production of virgin coconut oil by induced fermentation with Lactobacillus plantarum NDRI strain 184. Croatian Journal of Food Technology, Biotechnology and Nutrition 9 (1-2) 37-42. Setiaji, B., dan Surip, P. 2006. Membuat VCO Berkualitas 1/9/2019 · Lactobacillus seed culture 37 C for 18 h Antihypertensive Effects 113.35 mg/100 g HPLC [] Fermented milk L. casei strain Shirota and Lc. lactis YIT 2027 Antihypertensive Effects 120 mg/100 g HPLC [] Fermented milk by L. plantarum L. plantarum PU 13/7/2018 · Coconut palm (Cocos nucifera L.) is an economic plant cultivated in tropical countries, mainly in the Asian region.Coconut fruit generally consists of 51.7% kernel, 9.8% water, and 38.5% shell. Coconut milk is commonly manufactured from grated c
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Prasad, N.; Satheesh, N. Production of virgin coconut oil by induced fermentation with Lactobacillus plantarum NDRI strain 184. Hrvatski časopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam 2014, 9, 37–42. Production of virgin coconut oil by induced fermentation with Lactobacillus plantarum NDRI strain 184. N. Satheesh, N. Prasad Chemistry 2014 9 Save Alert Research Feed Valorisation of Virgin Coconut Oil Application in Mayonnaise Production as Fu 27/9/2020 · Prasad N, Satheesh N (2014) Production of virgin coconut oil by induced fermentation with Lactobacillus plantarum NDRI strain 184. Hrvatski ˇcasopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam 9:37–42
Reducing off-flavour in plant protein isolates by lactic acid fermentation - UBC Library Open Collections
Thus, a 10-hour L. plantarum fermentation was found optimal in eliminating off-flavour while maintaining protein quality and functional properties. For the optimal treatment, around 42% aldehyde and 64% ketone content were removed, and a small 3/2/2021 · Compared to the allochthonous strain, La. plantarum T6B10 allowed the production of a PBYL characterized by higher concentration of lactic acid (84.37 mmol/kg) and total phenols (8.4 mmol/kg). The increase of total phenols concentration is
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This oil is then carefully filtered to obtain the pure coconut oil and what is called the Virgin Coconut Oil (VCO) (N.A. Nik Norulaini et at., 2009). There are several methods used for the production of coconut oil, such as electrostatic Monitoring the oxidative stability of virgin coconut oil during oven test using chemical indexes and FTIR spectroscopy. International Food Research Journal, 18(1), 303–310. Satheesh, N., & Prasad, N. B. L. (2014). Production of virgin coconu Kluyveromyces marxianus MTCC 1389 tolerates sugar (lactose) up to 200 g/L, ethanol up to 6% and thermotolerant up to 45 o C. Fermentation with adapted K. marxianus MTCC 1389 strain in 3L bioreactor resulted in final ethanol titer of 79.33 ± 0.82
(PDF) Isolation of microorganism from the fermented coconut milk and comparison of quality parameters of virgin coconut oil recovered by induced
Satheesh and Prasad (2013) concluded that Lactobacillus plantarum NDRI- 184 as the best choice for induced fermentative production of virgin coconut oil. The quality standards for virgin coconut oil has been put forward by Asian and Pacific Coco VCO production process by fermentation method can also be done with the help of Lactobacillus plantarum NDRI strain 184, Satheesh and Prasad (2014). The use of L. plantarum in the fermentation 25/6/2020 · Satheesh N, Prasad NBL (2014) Production of virgin coconut oil by induced fermentation with Lactobacillus plantarum NDRI strain 184. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 9:37–42 Google Scholar Schilling M,
Production of virgin coconut oil by induced fermentation with Lactobacillus plantarum NDRI strain 184.
Natural fermentation is one of the commercial methods to produce Virgin Coconut Oil, where the natural microorganisms are playing a major role. In such process, contamination is one of the main problems; to overcome this, induced fermentation wa COCONUT OIL BY LACTOBACILLUS Sp. Neela Satheesh 1, NBL. Prasad 2* 1Dept. of Postharvest Management, Post Box. No. 307, fermentum NDRI-141, L. plantarum NDRI-184 and L. acidophilus NDRI-II individually; by studying the effect of fermentation 8. Neela Satheesh, NBL Prasad, Production of virgin coconut oil by induced fermentation with Lactobacillus plantarum NDRI strain 184, Croatian Journal of Food Technology Biotechnology and Nutrition, 2014, 9 (1-2) 37-42 9.