Poster Presentations

Poster Presentations

Abstract

In Europe, 30% of the milk is used to produce butter (2.4 million tonnes). In line with the increase in butter demand in EU28 since 2015, that decreased stocks in 48% and raised up prices by 75%, butter production is forecast to increase in the next few years. In 2016, 0.5 million tonnes of buttermilk, the resulting by-product, were produced. It is a low caloric and low-fat product containing a wide range of vitamins, phospholipids and minerals. Although in several countries such as USA, Brazil, Ireland and Germany, its consumption is usual, in Portugal is almost unknown as a dairy beverage. For that reason, it normally represents a waste for the dairy industry. In this scenario, in order to contribute for the valorisation of butter and buttermilk, the main objective of this work was the development and validation of the technology for the simultaneous production of probiotic butter and buttermilk by fermentation with L. acidophilus, L. casei and L. rhamnosus. Both products were analysed with respect to each specific standard classification, quality, organoleptic characteristics and consumer acceptance. The low-fat buttermilk (0.4% of fat) presented 7.8% solids non-fat, 4.2% carbohydrates, 3.0% proteins and 0.7% salts. Its microbial load after production, as well as over storage, was higher than 6×107 CFU/mL and fulfils the requirements to be considered a probiotic product. Consumers rated it with an extremely positive sensorial evaluation (6.8 in 7 point-scale). The fermented butter presented a microbial load higher than 3×107 CFU/mL, being described by an intense, but pleasant fresh flavour, with smoother texture than its non-fermented counterpart. Acknowledgements This work is supported by national funds through the Ministry of Agriculture and Rural Development and co-financed by the European Agricultural Fund for Rural Development (EAFRD), through the partnership agreement Portugal2020 - PDR, under the project PDR2020-101-030768: LACTIES - Inovação, Eco-eficiência e Segurança em PME´s do sector dos Lacticínios.

Biography

Marta Henriques has completed her PhD (2013) in Chemical Engineering - speciality Chemical Processes and her MSc (2005) in Biochemical Engineering from University of Coimbra, Portugal. Researcher at CERNAS, with a focus on the development of novel products and processes for the valorisation of food processing by-products and effluents for sustainable development. Currently directs the Professional Higher Technical Degree in Food Quality at Polytechnic Institute of Coimbra. She has published more than 25 papers in reputed journals and book chapters with international distribution. http://orcid.org/0000-0001-9214-0614. Recently, co-edited a book about cheese production and consumption, and serving as guest editor for reputed journals.

Speaker
Marta H.F. Henriques / College of Agriculture
Portugal

Abstract

Frozen yogurt is considered a healthier alternative to ice cream and therefore more attractive for consumers since it tends to have less fat and fewer calories. Unlike regular yogurt, frozen yogurt is not subjected to an official government “standard of identity.” Some frozen yogurts contain live and active bacteria, which may also provide health benefits. In Portugal this product is normally available in specific market stores, where the base formulation is elaborated and the final product manufactured directly in a specific freezing machine, before consumer´s serving. However, in order to guarantee the quality of frozen yogurt sold in those stores, it is fundamental to investigate how the formulation and hygienic practices are related to nutritional and hygienic standard criteria. The present study aimed to investigate whether the production process of frozen yogurt leads to a product presenting microbiological parameters within the criteria for regular yoghurt, with regard to technological and hygienic indicators. For this purpose, the ingredients used in the formulation, as well as the final product, were analysed after production (0 h), 24 and 48 h. Microbiological analyses consisted in the quantification of specific yoghurt lactic bacteria, as well as in the quantification of yeasts and moulds and in coliform research, according to the international standards. At the same time, production environment and equipment total microorganisms were determined for a complete evaluation of the efficiency of the cleaning and disinfection procedures. The results obtained proved to be very satisfactory, allowing to claim that frozen yogurt, when produced under the appropriate technological and hygienic conditions, meets the legal requirements to be considered yogurt. Furthermore, under refrigerated storage in the equipment, the frozen yogurt maintained its quality characteristics at least up to 48 h. Acknowledgements This work is co-financed by the European Regional Development Fund (FEDER), through the partnership agreement Portugal 2020 - program CENTRO2020, Operation Code CENTRO-01-0246-FEDER-000020, Grant nº6644, Project Lab2factory.

Biography

Marta Henriques has completed her PhD (2013) in Chemical Engineering - speciality Chemical Processes and her MSc (2005) in Biochemical Engineering from University of Coimbra, Portugal. Researcher at CERNAS, with a focus on the development of novel products and processes for the valorisation of food processing by-products and effluents for sustainable development. Currently directs the Professional Higher Technical Degree in Food Quality at Polytechnic Institute of Coimbra. She has published more than 25 papers in reputed journals and book chapters with international distribution. http://orcid.org/0000-0001-9214-0614. Recently, co-edited a book about cheese production and consumption, and serving as guest editor for reputed journals.

Speaker
Marta H.F. Henriques / College of Agriculture
Portugal

Abstract

Breast milk is believed the optimal source of nutrients and a unique source of essential protective substances for infant. Several studies using culture-dependent and molecular technique have revealed that the principal bacteria present in breast milk are Staphylococcus, Streptococcus, Pseudomonas, Bifidobacterium, Veillonella, Propionibacterium, Lactobacillus, Enterococcus, Enterobacter, Clostridia, Actinomyces, Corynebacterium, Sphingomonas, Serratia, Escherichia, Ralstonia, Bradyrhizobium, Prevotella and Gemella. The breast milk microbiota may be influenced by genetic factors, maternal diet and lifestyle, immunological status, gestational age and lactation stage. However, the factors effecting the breast milk microbiota remains uncertain and the origin of breast milk microbiota and the potential efficacy of microbes on infant health have not yet been uncovered. In recent years it has been suggested that microflora from the maternal gastrointestinal system could relocate by a mechanism including mononuclear immune cells, transmigrate to the mammary glands via the bacterial entero-mammary pathway and then colonize the gastrointestinal system of the breastfed newborn. These bacteria could play a variety of immunomodulatory, metabolic and anti-infectious roles in infant health. If the presence of the bacterial entero-mammary pathway is approved, a positive effect on infant health can be provided by adjusting the maternal gastrointestinal microflora such as by applying probiotics to the newborn and/or to the breastfeeding mother. Further studies are necessary in order to increase our knowledge of the breast milk microbiota and its potential for improvement in infant health.

Biography

Emine Mine Çomak Göçer is working as an Assistant. Professor Doctor in the Faculty of Health Sciences, Akdeniz University in Turkey. She has completed her PhD from Institute of Natural and Applied Sciences, Akdeniz University. She has research in the fields of Dairy Technology, Food Microbiology, Food Analyses, Functional Foods and Nutrition.

Speaker
Emine Mine Çomak Göçer / Akdeniz University
Turkey

Abstract

The extract containing β-amylase from ramie leaves was obtained, and the properties of rice cake containing the extract was analyzed. First, freeze-dried ramie leaves were ground to powder and extracted with ammonium sulfate solution, and then purified by dialysis. The presence of β-amylase was confirmed by TLC and HPAEC. The rice cake containing 10%, 20%, or 30% ramie leaf enzyme extract was prepared and stored for 24 at 4°C, and then the anti retrogradation properties were compared by RVA, DSC or TA. After 24 h, the △H of rice cake containing 10, 20, or 30% extract was 0.39, 0.27, and 0.09 mJ/mg, respectively, indicating effective inhibition effect of retrogradation when compared to the value of control (without extract), 0.45 mJ/mg. Both the setback viscosity meaning retrogradation extent in RVA and the hardness in texture were also the highest in control, and significantly decreased with increasing extract content. For anti-oxidant properties, free radical inhibition rate and total polyphenol of control rice cake was 34.60% and 9.30 mg GAE/g, respectively, and the values were proportional to extraction content, increased up to 64.10% and 16.97 mg GAE/g, respectively, indicating that ramie leaf extract has strong anti-oxidant as well as anti-retrogradation properties.

Biography

Will be update soon...

Speaker
Jung Ah Han and Joo eon Hong and Seung Taik Lim / Sangmyung University
Korea

Abstract

Lactobacillus casei has drawn increasing attention as exopolysaccharide (EPS) producer probiotics, while effective genetic manipulation tools are often not available, e.g. the single gene knockout in L. casei still depends on the classic homologous recombination-dependent double crossover strategy that is quite labor intensive and time-requiring. In the present study, a rapid and precise genome editing plasmid pLCNICK was established for L. casei genome engineering based on CRISPR-Cas9D10A. In addition to the P23-Cas9D10A and Pldh-sgRNA (single guide RNA) expression cassettes, pLCNICK includes the homologous arms of the target gene as repair templates. The efficiencies associated with in-frame deletions and chromosomal insertions are 25-62%. Based on the high efficient genome editing tool, the relationship between eps genes and EPS synthesis in LC2W was investigated. Several relevant genes in EPS biosynthetic gene cluster were deleted, overexpressed and complemented. The results suggested that glucose-1-phosphate thymidyltranseferase gene (LC2W_2179), uncharacterized exopolysaccharide biosynthesis protein (LC2W_2188), and exopolysaccharide biosynthesis protein (LC2W_2189) were related to EPS biosynthesis. EPS titer decreased 15%, 13%, and 21% when the three genes were deleted, respectively. When they were overexpressed, EPS titer increased 16%, 10%, and 18%. When they were complemented, EPS titer was similar to the wild-type strain. The pLCNICK has been proved to be an effective, rapid and precise tool for genome editing in L. casei and its potential application in other members of Lactic acid bacteria (LAB) was also discussed in this study. Three eps genes from LC2W were proved to play important roles on EPS production by using pLCNICK.

Biography

Lianzhong Ai, Research professor in Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering. Research topic and work description: exopolysaccharides produced by Lactic acid bacteria, food biotechnology, excellent Chinese rice wine, antioxidant of Lactic acid bacteria, probiotics modulating osteoporosis.

Speaker
Lianzhong Ai / University of Shanghai for Science and Technology
China

Abstract

Goji berries or wolfberries (Lycium barbarum) are colloquially called superfoods. Due to their remarkable high concentration of antioxidants, dietary fiber, phytosterols, essential amino acids, monounsaturated fats, vitamins and especially valuable trace minerals these fruits are nutrient valuble and have a positive impact on human health. The interest in inorganic analysis of food products mainly stems from nutritional concerns covering up to 14 nutrient (or essential) elements and associated requirements for proper labelling stipulated by national regulatory bodies. In presented study goji fruits wildly grown as well as commercially available ones have been analysed. The element content of the dried goji berries have been determined using inductively coupled plasma - atomic emission spectroscopy and flame emission photometry after acidic microwave assisted digestion. Considering macronutrient elements important for humans, the goji berries analyzed contain Ca, K, Mg and Na in mg g-1 concentration, while the microelements (essential and non essential) B, Ba, Co, Cr, Cu, Fe, Li, Mn, Ni, Pb, Se, Sr, V and Zn are present at g g-1 level. Apart from the nutritional beneficial content of essential elements, the concentrations of metal contaminants (e.g. Cd, Pb) transfered through food processing and packaging, are valuble information on the general food safety. The obtained results show that the potentially toxic elements are present in berries samples below the maximum allowed values.

Biography

Will be update soon...

Speaker
Iva Juranović Cindrić / University of Zagreb
Croatia

Abstract

Ice cream is a complex food that has been indicated as a potential carrier for probiotic bacteria. However, the freezing process can damage the cell membrane of the probiotic bacteria, leading to injuries that compromise the cell function and metabolic activity. Thus, strategies have to be developed to protect probiotic bacteria during ice cream processing and storage. The aim of this study was to evaluate the possible application of monoglyceride structured emulsions (MSEs) to deliver and protect a probiotic L. rhamnosus strain in artisanal ice cream. To this aim, the milk cream traditionally used as a fat phase in ice cream formulation was replaced by MSEs containing sunflower oil or anhydrous milk fat as lipid phase, and skim milk added with probiotic cells as water phase. The use of MSE containing sunflower oil allowed not only delivering probiotic bacteria but also formulating a low saturated fat ice cream. In ice cream containing the probiotic entrapped in MSE the survival of cultures during mix freezing resulted improved (p<0.05) in comparison to the ice cream containing free cells. The lipid phase source used in the MSE formulation did not affect the probiotic protective ability of MSE, suggesting that microbial cells could find protection against environmental stresses by locating themselves prevalently nearby MG lamellar structures. Interestingly, these MG lamellar structures displayed also a good structural capability, resulting in ice cream samples with acceptable quality characteristics. The proposed approach could offer a way to protect probiotic bacteria and to deliver them into dairy products.

Biography

Nadia Innocente has completed his PhD from University of Udine, Italy, and postdoctoral studies from the same university. She is Associate Professor in Food Technology at the University of Udine. During her activity at the Department of Food Science, Nadia Innocente carried out research in different areas, even though always concerning the dairy aspect. She has published more than 45 papers in reputed journals.

Speaker
Nadia Innocente / University of Udine
Italy

Abstract

The increase of health consciousness has attracted global attention on prebiotics. Xylooligosaccharides (XOS) are prebiotic that can be sourced from agro-residues, such as brewers’ spent grain (BSG), representing the most abundant lignocellulosic by-product of the brewing industry. XOS present a remarkable potential as food ingredients due to their heat and pH stability, organoleptic properties and multi-dimensional effects on human health and livestock. These xylose oligomers can be produced chemically, through auto-hydrolysis, enzymatic hydrolysis or a combination thereof. The chemical or auto-hydrolytic processes originate undesired by-products, including toxic compounds, while the use of enzymes presents high efficiency and specificity, being a more environment-friendly approach. Since xylan is generally present as a xylan-lignin complex, XOS are mainly produced by a combination of methods, including a first step of xylan extraction from the lignocellulosic material followed by its hydrolysis by xylanolytic enzymes. The low yields associated to the xylan extraction in addition to the cost of producing or purchasing commercial xylanases, may compromise the economic viability of the production process. The aim of this work was to develop a single-step process for production of arabino-xylooligosaccharides (AXOS) from non-pretreated BSG using Bacillus subtilis 3610 wild type (wt) and a genetically modified clone, harboring the xylanase gene xyn2 from Trichoderma reesei. When compared with the enzymatic hydrolysis process, single-step fermentation with both wt and the clone proved to be a promising low-cost strategy for the simultaneous production of AXOS and valorization of BSG. Nonetheless, the genetic engineering strain presented a process yield 33% higher.

Biography

Cláudia Amorim, PhD student in Bioengineering Systems at University of Minho (Portugal), collaborating with Massachusetts Institute of Technology (USA) under the MIT-Portugal doctoral program. Research topics and work description: development of sustainable bioprocesses using agro-residues to produce prebiotic compounds, process integration by single-step fermentation approach. Competences: bioprocess, genetic engineering, valorization of agro-residues, in-vitro studies for prebiotic effect assessment.

Speaker
Claudia Amorim / University of Minho
Portugal

Abstract

In recent years, because of their nutritional value and positive health-promoting properties, there is an increasing demand by consumers for probiotics. Many studies showed the potential for beneficial effects of probiotics such as reduction of serum cholesterol levels, relief of lactose intolerance symptoms, anti-diarrhoeal properties and the antagonism against food-borne pathogens. According to the Technavio Market Research analysis and forecast, the global market for probiotics is estimated to reach about 44.0 billion dollars by 2019. This has caused researchers to produce new food products with probiotics. In this regard, the use of probiotics in coating/packaging materials of foods to control food-borne pathogens and to improve food safety is promising besides potential beneficial effect on consumer health. Bioactive edible films containing several bioactive compounds such as antioxidants, vitamins, antimicrobial agents, probiotics, and bacteriophages increase the performance of film which is used as protective coating material applied to the surface of food. Milk proteins, such as whey proteins and caseinates, have been used in the coating of foods due to their suitability for use as the protection of probiotics and their gelling and emulsification properties, which are important for probiotic edible film production. In this study, we have focused on probiotic edible films developed from milk proteins and their usage for coating foods.

Biography

Emine Mine Çomak Göçer is working as an Assistant. Professor Doctor in the Faculty of Health Sciences, Akdeniz University in Turkey. She has completed her PhD from Institute of Natural and Applied Sciences, Akdeniz University. She has research in the fields of Dairy Technology, Food Microbiology, Food Analyses, Functional Foods and Nutrition.

Speaker
Emine Mine Çomak Göçer / Akdeniz University
Turkey

Abstract

The aim of this study was to determine the food label readings of individuals with Type 1 diabetes. The study was conducted between November 2017- May 2018 with 105 participants (60.9% female) aged between 10-30 years. Participants’ socio-demographic characteristics, biochemical parameters, medical treatment and food label reading status were evaluated. It was stated that 40.6% of females and 39.0% of males had diabetes for 0-5 years and 11-20 years, respectively; and 78.1% of the participants received multiple dose insulin treatment. While 85.7% of the participants read the food label, no significant difference was found between the age groups (P> 0.05). It was observed that taking food label reading information rates of 10-12 age group (20.0%) were significantly lower than other age groups (P=0.03); and 72.8% of the individuals read the food labels to apply the carbohydrate count, while 46.2% didn't read the labels because they consider it unnecessary. Individuals' food label reading status didn't change with socio-demographic characteristics and biochemical parameters (P>0.05). Food label reading information was obtained mostly from dietitians (73.2%). Moreover, individuals who received food label reading information were more advanced in the level 3 carbohydrate counting than those who didn't (P<0.001). When food label reading status was examined, it was observed that carbohydrate (69.6%) and sugar (59.8%) were always read, whereas cholesterol (53.3%) and sodium (47.8%) were never read. In the medical nutrition therapy to provide metabolic control of individuals with diabetes, food label reading should be more emphasized and the effectiveness of education should be increased.

Biography

Graduated from Hacettepe University, Nutrition and Dietetics Department in 1991, got her master degree from Department of Public Health, Faculty of Medicine, Selcuk University in 1994, her master thesis was “Determination of vitamin C levels in the blood and urine of young people who are smoker and nonsmoker” and got her PhD from Department of Food Hygene and Technology, Veterinary Faculty, Selcuk University in 2007, her doctorate thesis was “The use of malt extract in production of yogurt and cheese”. Interested in nutrition ecology, public health and epidemiology, nutritional epidemiology, food technology, clinical nutrition and nutritional medicine. Works since the December of 2008 at the Department of Nutrition and Dietetics of Health Sciences Faculty of the Marmara University, and is Associate Professor and the head of the department since 2016.

Speaker
Fatma Esra Gunes / Marmara University
Turkey

Abstract

The aim of the study was to produce probiotic tomato ketchup by using locally isolated Lactobacillus casei TA0022 and L.rhamnosus TA0027 probiotic strains. The two strains in study were isolated from dairy products and identified by 16SrRNA sequencing. The probiotic properties of the strains were evaluated by determining their acid and bile resistance, antibacterial activity, aggregation, and antibiotic sensitivity profile. The two strains were added at the final concentrations of 107 cfu/ml, to the commercial and homemade tomato ketchup sauce. The viability of the mentioned strains and the physic-chemical analysis of the tomato sauce at two different storage temperature (4°C and 25°C) were determined at variable time intervals. According to the results, the two strains were able L.rhamnosus TA0027 had higher acid and bile tolerance and was able to inhibit the growth of Enterococcus faecalis (local), Salmonella typhi (local) and Escherichia coli (RTCC1174). The strains showed acceptable antibiotic sensitivity pattern and significant aggregation abilities. The viable cell count of the strains in both tomato ketchup sauces stored at different temperatures, showed the survivability of the tested strain after 120 days at 4°C in the tested tomato ketchups, while L.casei TA0022 survived only for 90 days at 25 °C. The physicochemical properties of traditional and industrial tomato Ketchup stored at the mentioned temperatures analyzed at the end of 120 day showed the effect of storage temperature on the pH, ash, titratable acidity total sugar and soluble solid content of the sauces supplemented with L.rhamnosus TA0027, while L.casei TA0022 was least effected at these temperatures in the tomato ketchup samples tested. To conclude, the tested local probiotic strains had promising features as probiotic supplement to be added in tomato ketchup sauces.
Key words: probiotic, tomato ketchup, L.casei, L.rhamnosus, physicochemical analysis, sensory analysis.

Biography

Dr Naheed Mojgani, PhD in Microbiology is Associate Professor at Razi Vaccine and Serum Research Institute (RVSRI), Iran. She is the Head of the Human and animal Probiotic Research Lab at RVSRI and senior scientific Advisor at a probiotic manufacturing company (Biorun.Co Iran). Dr Mojgani has commercialized a number of local probiotic isolates and has transferred the technology know how of probiotic supplement production. She has supervised a number of PhD and MSc research dissertations, has published more than 40 scientific papers and has presented her research work at a number of international and national conferences.

Speaker
Naheed Mojgani / Razi vaccine and serum research institute
Iran

Abstract

The aim of this work was to study the effect of molasses on the growing rate of some probiotics lactic bacteria (Lactobacillus plantarum, Lacobacillus casei, Bifidobacterim breve, Bifidobacterium infantis and a mix of these four strains) in cow and goat yoghurt. It was studied comparatively yoghurt without and with different concentrations of prebiotics mentioned above, their chemical composition (fat and lactose), survival rate of probiotics bacteria and the production of lactic acid as a result of lactose and other saccharides fermentation. Regarding the growth rate of lactic bacteria it can be concluded that the number was increased semnificatively in goat yoghurt at the concentration of 1% and 2% molasses added. The concentrations of lactic acid were also increased in the samples treated with molasses, the best results have been obtained for goat yoghurt, especially after 7 days of incubation. The lactose amount was lower in the samples with molasses concluding that lactic bacteria fermented more efficient lactose in the presence of prebiotics. There is a direct correlation between presence of prebiotics and probiotics bacteria activity. Culture activity was determined by measuring the end products of fermentation (lactic acid) using HPLC and FT-IR methods. Results from this study has shown that molasses contains highly active growth promoters for probiotic bacteria.

Biography

Andreea Stănilă has completed her PhD (2008) in Chemistry - speciality Inorganic Chemistry Profesor at USAMV – Cluj-Napoca, Romania, Department Food Science, with a focus on the biological active compounds with antioxidant activity, functional food, recovery of food industry by-products. She has published more than 35 papers in reputed journals with international distribution, reviewer in several journals, member in national and international scientific societies. She has worked in several scientific projects, participant in many conferences, congress and meetings. She is actively involved in scientific research work in the area of food chemistry and biochemistry.

Speaker
Andreea Stanila / University of Agricultural Sciences and Veterinary Medicine
Romania

Abstract

Aim: The aim of this study was to determine the amounts of heavy metals in canned tuna fish, anchovy, sea trout and farm trout from various fish-markets in Istanbul and to evaluate the effects of these results on human health. Materials and Methods: This study was carried out in January, 2018. Canned tuna fish, anchovy, sea and farm trouts were preferred as sample fishes. Those samples were provided from different fish markets where fish caught in Marmara Sea were sold. Heavy metal analysis was carried out by Agilent 7700 ICP-MS instrument at Yıldız Technical University Central Laboratory.

Results:

Heavy Metals

Canned Tuna Fish

Max. Limit

Anchovy

Max. Limit

Sea Trout

Max. Limit

Farm Trout

Max. Limit

Arsenic (μg/g)

0,55

1

1,48

1

0,3

1

0,24

1

Mercury (μg/g)

0,126

0,5

0,064

0,5

0,065

0,5

0,065

0,5

Cadmium (μg/g)

0,008

0,05

0,013

0,3

0,004

0,05

0,010

0,05

Lead (μg/g)

0,18

0,2

0,22

0,3

0,15

0,3

0,28

0,3

Mercury (μg/g)

7,84

50

9,61

50

5,91

50

7,55

50

 

Conclusion: According to the highest acceptable limits of The Turkish Food Codex, arsenic load in anchovy is above the limits while the lead load in canned tuna fish and farm trout is close to the Turkish Food Codex limits. According to these values, the results affect human health in the negative direction.

Biography

Graduated from Hacettepe University, Nutrition and Dietetics Department in 1991, got her master degree from Department of Public Health, Faculty of Medicine, Selcuk University in 1994, her master thesis was “Determination of vitamin C levels in the blood and urine of young people who are smoker and nonsmoker” and got her PhD from Department of Food Hygene and Technology, Veterinary Faculty, Selcuk University in 2007, her doctorate thesis was “The use of malt extract in production of yogurt and cheese”. Interested in nutrition ecology, public health and epidemiology, nutritional epidemiology, food technology, clinical nutrition and nutritional medicine. Works since the December of 2008 at the Department of Nutrition and Dietetics of Health Sciences Faculty of the Marmara University, and is Associate Professor and the head of the department since 2016.

Speaker
Fatma Esra Gunes / Marmara University
Turkey

Abstract

Addition of probiotics to food involves various problems because they are very sensitive to environmental conditions. Among the strategies developed to ensure that these microorganisms maintain their vitality during the shelf-life of the product and during the transit through the gastrointestinal tract, the cultivation under sub-optimal conditions appears a valid approach. In this study, four probiotic microorganisms (Lactobacillus acidophilus, L. casei, L. rhamnosus and L. plantarum) were challenged against different ranges of pH (4.0-6.5), NaCl (1-7%), sucrose (0.1-0.7 M) with or without a preliminary cultivation under sub-optimal conditions. The turbidimetric method was used to obtain the growth curves, which were fitted with the Gompertz equation in order to obtain lag-phase duration, maximum growth rate and maximum optical density reached. Analysis of the growth curves revealed that, for all four strains used, at least one of the sub-optimal conditions tested was effective in significantly increasing the tolerance of the microorganism against at least one of the stress parameters considered. L. acidophilus pre-cultured under sub-optimal conditions of pH and NaCl concentration showed a stronger tolerance to pH, sucrose and NaCl as compared to non-pre-cultured cells. For each strain grown under sub-optimal conditions, changes in cell morphology were also observed, which can have an impact on stress tolerance during biomass production and drying.

Biography

Marilena Marino has completed his PhD from University of Udine, Italy and postdoctoral studies from the same university. She is Assistant Professor in Food Microbiology at the Department of Agricultural, Food, Environmental and Animal Science, University of Udine. She has published more than 30 papers in reputed journals.

Speaker
Marilena Marino / University of Udine
Italy

Abstract

Stress adaptation is a successful strategy to improve the survival of probiotics in foods. This is achieved by preculturing them in a sublethal stress condition prior to exposure to a more harsh environment. Yoghurt has an acidic pH and is stored under refrigerated conditions, which can impair the ability of probiotic microorganisms to survive at high concentrations. The aim of this research was to study the effect of sub-lethal culturing on the adaptation of a probiotic Lactobacillus rhamnosus in yoghurt. To this end, microbial biomass has been obtained under cultural conditions characterized by sub-optimal levels of temperature, pH and sucrose concentration. These cultures were used, together with S. thermophilus and L. delbrueckii subsp. bulgaricus, for the production of probiotic yoghurt. The use of sub-optimal cultivation conditions on L. rhamnosus led to an improvement of its viability in yoghurt throughout a 30-d storage period at +4 ° C. The cultivation conditions adopted were also able to modify the metabolic activities of the probiotic microorganism. In fact, the profile of the volatile components of the experimental yoghurt was in most cases very different from that of yoghurt produced in the absence of L. rhamnosus or in the presence of L. rhamnosus grown in optimal conditions. These differences lead to the hypothesis of changes in the expression of the genes coding for certain activities, a change that affects the ability to produce volatile compounds starting from the degradation of proteins, lipids and lactose.

Biography

Marilena Marino has completed his PhD from University of Udine, Italy and postdoctoral studies from the same university. She is Assistant Professor in Food Microbiology at the Department of Agricultural, Food, Environmental and Animal Science, University of Udine. She has published more than 30 papers in reputed journals.

Speaker
Marilena Marino / University of Udine
Italy

Abstract

Escherichia coli O157:H7, a bacterium of zoonotic origin of the enterohemorrhagic (EHEC) class of bacteria, is a concern of public health on a global scale. Illnesses of this bacterium are intensive and can be exhibited in three different levels from mild diarrhea to hemorrhagic colitis, hemolytic-uremic syndrome (HUS) and thrombotic thrombocytopaenic purpura. In this study the inhibitory effect of two commercial probiotic strains, Lactobacillus acidophilus (LA5) and Lactobacillus casei 01 on the growth and Shiga toxin I production of E.coli was evaluated at 25 and 35°C. The gene expression of Shiga toxin I of E.coli was also evaluated by real time (RT) PCR technique. Both Lactobacillus acidophilus (LA5) and Lactobacillus casei 01 decreased the bacterial count at both temperatures compared with the control group. This reduced effect was greater at 25°C (2.1 log/CFU) than 35°C (1.7 log/CFU). The production of Shiga toxin I was inhibited by the lactobacillus strains. Furthermore, the gene expression of Shiga toxin I was significantly suppressed in E.coli co-cultured with Lactobacillus acidophilus (LA5) and Lactobacillus casei 01 and the greatest down-regulation Shiga toxin I (8.55 fold) was observed in co-incubation of E.coli with LC01 at 25°C. The results of the present study suggest the potential use of Lactobacilli as a natural antimicrobial preservative in foodstuffs by correct microbial ecology of the environment and a new approach for biocontrol of E.coli .

Biography

Escherichia coli O157:H7, a bacterium of zoonotic origin of the enterohemorrhagic (EHEC) class of bacteria, is a concern of public health on a global scale. Illnesses of this bacterium are intensive and can be exhibited in three different levels from mild diarrhea to hemorrhagic colitis, hemolytic-uremic syndrome (HUS) and thrombotic thrombocytopaenic purpura. In this study the inhibitory effect of two commercial probiotic strains, Lactobacillus acidophilus (LA5) and Lactobacillus casei 01 on the growth and Shiga toxin I production of E.coli was evaluated at 25 and 35°C. The gene expression of Shiga toxin I of E.coli was also evaluated by real time (RT) PCR technique. Both Lactobacillus acidophilus (LA5) and Lactobacillus casei 01 decreased the bacterial count at both temperatures compared with the control group. This reduced effect was greater at 25°C (2.1 log/CFU) than 35°C (1.7 log/CFU). The production of Shiga toxin I was inhibited by the lactobacillus strains. Furthermore, the gene expression of Shiga toxin I was significantly suppressed in E.coli co-cultured with Lactobacillus acidophilus (LA5) and Lactobacillus casei 01 and the greatest down-regulation Shiga toxin I (8.55 fold) was observed in co-incubation of E.coli with LC01 at 25°C. The results of the present study suggest the potential use of Lactobacilli as a natural antimicrobial preservative in foodstuffs by correct microbial ecology of the environment and a new approach for biocontrol of E.coli .

Speaker
Maryam Azizkhani / Amol University of Special Modern Technologies
Iran

Abstract

The antioxidant system itself is not sufficient to protect against cell disturbances, and therefore foods containing antioxidants can be used to help the body to reduce oxidative activity. The subject of this research is the antioxidant activity of different types of milk with different percentage of fat. The parameters that are monitored in this study is the antioxidant capacity of the milk by two methods, ABTS and DPPH. Crude milk shows a higher capacity for antioxidant activity compared to sterilized whole fat and skimmed milk, both 8.24% and 10.29% in cow and sheep's milk respectively. The lowest capacity for antioxidant activity showed skimmed milk, namely 13.87% and 1.59% according to ABTS and DPPH methods, respectively. The difference between the different capacities for antioxidant activity among the milk tested is probably due to the fact that they originate from different regions and producers and are definitely distinguished as first in the process of obtaining nutrition and animal care, and then after the technological approach to storage and processing of milk.

Key words: antioxidants, free radical, DPPH method, ABTS method, milk.

Biography

Professor Dr. Julijana Tomovska completed education Chemical Faculty in Skopje, Graduated January 1985, Postgraduate studies in the field of biochemistry January 2001. The first work was 1985 in the textile factory in Bitola as a director of dying section. From 1989 worked in Clinical centre ,,Dr.Trifun Panovski,, in the section of laboratory research as qualified coworker in Biochemical and Hematology Laboratory. From 2003 she was assistant of Chemical sciences at University ,, St. Kliment Ohridski “ Faculty of biotechnical Sciences - Bitola. In 2005 year she acquainted PhD in Chemistry and she started to work as assistant professor. From 25.12.2012 until 24.05. 2015, was Dean of Faculty, Regular Professor is from 12.09.2013 and teaching many subjects of Chemistry. For now is member in Senate of University also is member in 12 Editorial Board and Reviewer in several Journals. She has worked in several scientific projects of international and domain research, participant in many conferences, congress and meetings. She is actively involved in scientific research work in the area of chemistry, biochemistry and biotechnology. She is author and co-author of many, up of 130 scientific papers.

Speaker
Julijana Tomovska / University Kliment Ohridski
Macedonia

Abstract

Background: Atherosclerosis is an inflammatory disease. Previous studies have suggested the beneficial effects of moderate consumption of alcoholic beverages on reducing cardiovascular risk (CVR). The aim of this study was to evaluate the effects of acute consumption of Andalusian aged wine (AAW) and gin by analyzing the expression of genes (GE) related to the appearance and progression of atherosclerosis in men with high CVR.

Methods: We performed an open, randomized, controlled, crossover trial including 41 men with high CVR between 55-80 years age, who received a single dose of AAW or gin (0.5g ethanol/kg). The expression of 10 genes related to atherosclerosis was determined by RT-PCR at baseline and 4 hours after the intervention.

Results: GE analysis 4h after consumption of each alcoholic beverage showed a significant decrease in Toll-like receptors 4 and 6 (TLR4, TLR6) and Caspase-1(p<0.05 all). Additionally, TLR2, Interleukin-1 receptor, chemokine receptor 3 and inflammasome expression decreased after AAW intake (p<0.05, all) while only chemokine receptor 5 decreased after gin consumption (p =0.039).

Conclusion: The decrease in the GE of several genes related to the appearance and progression of atherosclerosis was greater after AAW than gin intake, suggesting that the phenolic content of AAW may play a protective role against atherosclerosis.

Biography

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Speaker
Irene Roth / Barcelona University
Spain

Abstract

The enzymatic cross-linking of proteins by means of microbial transglutaminase (TG) allows a modification of their structure and product properties. The advantages of using TG in the food industry are as follows: costs are reduced due to a reduction in raw material waste and the need for stabilizers; increases the viscosity and strength of the gel; the syneresis of sour-milk products decreases, yoghurts improve the consistency creaminess; gliadin, contained in gluten of plant material, becomes less immunogenic and less toxic for patients with gluten enteropathy; the yield and nutritional value of dairy products is enhanced by the binding of serum proteins; the allergenicity of milk proteins decreases, which makes them more acceptable for baby food. Biosafety is a key point in food compounds application. In this connection, the question arises of the possible danger of an enzyme used in the processing of food raw materials. The conducted studies show that the isopeptide bonds of the modified TG proteins are cleaved by enzymes of the stomach and intestine. Residual amounts of TG are less than 95% of the original and are not biochemically determined. Given the lack of any data on the harmfulness of products obtained with the help of TG, it can be concluded that there is no risk of the danger of using TG in food technologies.

Biography

Aleksandr G. Shleikin is Professor of Research and Educational Center of Chemical Engineering and Biotechnology at ITMO University of St. Petersburg since 2017. During 2000-2017 he was a Chair of the Department of Chemistry and Molecular Biology of St. Petersburg University of Refrigeration and Food Technology incorporated in ITMO University. He received degrees Cand. Med. Sc. from the Toxicology Institute of Leningrad in 1973 and Dr. Med. Sc. in Biochemistry and Hygiene from SPb Medical Institute of Hygiene and Sanitation in 1992. From 1977 to 2000 he worked at St. Petersburg Medical Institutes as Assistant Professor and as Chair of Biochemistry Department.
Aleksandra S. Isachenkova is master course student.

Speaker
Aleksandr G. Shleikin / ITMO University
Russian Federation

Abstract

Brewing is one of the oldest food processes done by mankind. The technology of beer production took place six thousand years ago and has been done by the world’s oldest civilizations such as the ancient Egyptians and Mesopotamians. Nowadays, brewing is one of the lead food industries in the world in general and especially the west. Enzymes utilization is one of the main pillars of brewing industry, and weather the enzyme is endogenous in the kernel itself or been added from external sources, a deep understanding and research of those enzymes is mandatory for the sake of better production and higher quality. The aim of this review is to explain the flow process of brewing and to discuss different enzymes used in brewery industry with the description of their mechanism of action.

Biography

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Speaker
Ahmed Gomaa / Alabama A and M University
USA

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