Milk Cholesterol Reduction Using Immobilized Lactobacillus acidophilus ATCC1643 in Sodium-Alginate
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Sara Serajzadeh
Lactobacillus acidophilus is one of the major microorganisms which are famous for their effects on cholesterol. In this study, we have investigated the effect of L. acidophilus ATCC 1643 on removing the milk cholesterol and additionally, we have immobilized L. acidophilus ATCC1643 cells in sodium-alginate and observed its effect on milk cholesterol removing. Also, we have researched about the effect of some factors including: bacteria cells number (both free and immobilized cells) and immobilized cells bead size on cholesterol removing rate and ultimately the extracted results were compared together. The results indicated that free cells could reduce cholesterol to lower than 0.5mg/100ml milk. Also, smaller bead size resulted higher cholesterol reduction. Increasing the number of immobilized cells showed significant effect on cholesterol removal to about 86%. Also, reusability of the beads showed that immobilized cells are active in cholesterol processing for three times.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Article
- Drying Kinetics of Osmotically Pre-Treated Plum Tomato Pieces
- A Linear Driving Force (LDF) Approximation of Moisture Diffusion Kinetics in White Rice
- Effects of Different Coagulation Temperatures on the Texture and Yield of Soy Paneer (Tofu)
- Study on Immobilization Methods of Acetylcholinesterase
- Osmo-Convective Dehydration of Plum (Prunus salicina L)
- The Transfer of Ingested Plant and Enterobacterial Gene Fragments into Mice Bodies and Their Shift to the Livers of Suckling Mice Through Mother's Milk
- The Effects of Varieties and Moisture Content on Some Physical and Aerodynamic Properties of Sesame Seeds (Sesamum indicum L) as Related to Cleaning
- Mathematical Modeling of Thin Layer Drying Kinetics of Apple in Tunnel Dryer
- The Effect of Additives on Vacuum Dried Honey Powder Properties
- The Purification, Formulation and Drying of Papain
- Antioxidant Activity of the Flower of Nyctanthes arbor tristis L.
- Milk Cholesterol Reduction Using Immobilized Lactobacillus acidophilus ATCC1643 in Sodium-Alginate
- Recovery of Phytochemicals from Kokum (Garcinia indica choisy) Using Pressurized Hot Water
- The Drying Constant and its Effect on the Shrinkage Constant of Different-Shaped Food Particulates
- Shorter Communication
- Effectiveness of Antioxidant Properties of Fresh and Dry Rhizomes of Curcuma longa (Long and Short Varieties) with Dry Turmeric Spice
