The influence of relative humidity (RH) on quasistatic current-voltage (I-V) characteristics of Bifidobacterium animalis subsp. lactis BB-12 thin layers was studied for the first time. The value of electrical conducti...The influence of relative humidity (RH) on quasistatic current-voltage (I-V) characteristics of Bifidobacterium animalis subsp. lactis BB-12 thin layers was studied for the first time. The value of electrical conductivity in 75% RH was found to be in the order of 10-7 (ohm·cm)-1, which was 106 orders of magnitude higher than that observed in dry atmosphere. It was concluded that RH played a key role in hysteresis behavior of the measured (I-V) characteristics. FTIR measurements showed that under water moisture environment, the associated bonds between amine and carboxyl group were greatly strengthened that was the source of free charge carries after ionization. The surface charge of Bifidobacterium animalis subsp. lactis BB-12 was found to be negative by zeta potential measurements, claiming that electrons were the charge carriers.展开更多
A vegetable blend slurry consisting of aloe vera (Aloe barbadensis miller),garlic (Allium sativum),ginger (Zingiber officinale),liquorice (Glycyrrhiza glabra) and pumpkin seeds (Cucurbita pepo L.) was used as a probio...A vegetable blend slurry consisting of aloe vera (Aloe barbadensis miller),garlic (Allium sativum),ginger (Zingiber officinale),liquorice (Glycyrrhiza glabra) and pumpkin seeds (Cucurbita pepo L.) was used as a probiotic medium to evaluate the impact of probiotic fermentation on its chemical composition and flavour compound changes.Two commercial probiotic bacteria,Bifidobacterium animalis subsp.lactis HN019 and Lactobacillus acidophilus La-14,were used for monoculture and coculture fermentation over 72 h.After fermentation,sugars,organic acids and amino acids changed differently due to differences in metabolic pathways.In addition,there was a significant decrease in organosulfur compounds (from 10.56 ± 0.98 mg/L to 6.14 ± 0.83 mg/L,7.80 ± 1.09 mg/L and 6.02 ± 0.61 mg/L for B.lactis HN019 monoculture,L.acidophilus La-14 monoculture,and coculture fermentation,respectively) and total phenolic contents (TPC,from 24.61 ± 1.23 mg gallic acid equivalent (GAE)/g dry extract (DE) to 16.29 ± 1.22 and 15.66 ± 1.03 mg GAE/g DE for L.acidophilus La-14 monoculture and coculture fermentation,respectively).Interestingly,no significant changes in oxygen radical absorbance capacity (ORAC),total dietary fibre content and fat content after fermentation.Coculture fermentation did not show any significant synergistic or antagonistic effect.Our results suggest that the vegetable blend and the bacterial strains used have potential to create a novel probiotic product.展开更多
文摘The influence of relative humidity (RH) on quasistatic current-voltage (I-V) characteristics of Bifidobacterium animalis subsp. lactis BB-12 thin layers was studied for the first time. The value of electrical conductivity in 75% RH was found to be in the order of 10-7 (ohm·cm)-1, which was 106 orders of magnitude higher than that observed in dry atmosphere. It was concluded that RH played a key role in hysteresis behavior of the measured (I-V) characteristics. FTIR measurements showed that under water moisture environment, the associated bonds between amine and carboxyl group were greatly strengthened that was the source of free charge carries after ionization. The surface charge of Bifidobacterium animalis subsp. lactis BB-12 was found to be negative by zeta potential measurements, claiming that electrons were the charge carriers.
文摘A vegetable blend slurry consisting of aloe vera (Aloe barbadensis miller),garlic (Allium sativum),ginger (Zingiber officinale),liquorice (Glycyrrhiza glabra) and pumpkin seeds (Cucurbita pepo L.) was used as a probiotic medium to evaluate the impact of probiotic fermentation on its chemical composition and flavour compound changes.Two commercial probiotic bacteria,Bifidobacterium animalis subsp.lactis HN019 and Lactobacillus acidophilus La-14,were used for monoculture and coculture fermentation over 72 h.After fermentation,sugars,organic acids and amino acids changed differently due to differences in metabolic pathways.In addition,there was a significant decrease in organosulfur compounds (from 10.56 ± 0.98 mg/L to 6.14 ± 0.83 mg/L,7.80 ± 1.09 mg/L and 6.02 ± 0.61 mg/L for B.lactis HN019 monoculture,L.acidophilus La-14 monoculture,and coculture fermentation,respectively) and total phenolic contents (TPC,from 24.61 ± 1.23 mg gallic acid equivalent (GAE)/g dry extract (DE) to 16.29 ± 1.22 and 15.66 ± 1.03 mg GAE/g DE for L.acidophilus La-14 monoculture and coculture fermentation,respectively).Interestingly,no significant changes in oxygen radical absorbance capacity (ORAC),total dietary fibre content and fat content after fermentation.Coculture fermentation did not show any significant synergistic or antagonistic effect.Our results suggest that the vegetable blend and the bacterial strains used have potential to create a novel probiotic product.
