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	Provedor de dados Ciênc. Tecnol. Aliment. (1) BABT (1) Autor ALENCAR,Natália Manzatti Machado (1) Banerjee,Rintu (1) COSTA,Elizabete Lourenço da (1) Kumar,Nitin (1) Majumdar,Gautam Chandra (1) Meena,Ganga Sahay (1) Meena,Pankaj Kumar (1) RULLO,Bruna Gabrielle dos Santos (1) TARALO,Renata Lara (1) Mais... Palavra-chave Bifidobacterium bifidum (2) Lactobacillus acidophilus (2) Artificial neural network (ANN) (1) Fractional factorial design (FFD) (1) Genetic algorithms (GA) (1) Green banana (1) Probiotic yogurt (1) Resistant starch (1) Response surface methodology (RSM) (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2017 (1) 2014 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Growth Characteristics Modeling of Mixed Culture of Bifidobacterium bifidum and Lactobacillus acidophilus using Response Surface Methodology and Artificial Neural Network BABT Meena,Ganga Sahay; Majumdar,Gautam Chandra; Banerjee,Rintu; Kumar,Nitin; Meena,Pankaj Kumar. Different culture conditions viz. additional carbon and nitrogen content, inoculum size and age, temperature and pH of the mixed culture of Bifidobacterium bifidum and Lactobacillus acidophilus were optimized using response surface methodology (RSM) and artificial neural network (ANN). Kinetic growth models were fitted for the cultivations using a Fractional Factorial (FF) design experiments for different variables. This novel concept of combining the optimization and modeling presented different optimal conditions for the mixture of B. bifidum and L. acidophilus growth from their one variable at-a-time (OVAT) optimization study. Through these statistical tools, the product yield (cell mass) of the mixture of B. bifidum and L. acidophilus was increased.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Response surface methodology (RSM); Artificial neural network (ANN); Genetic algorithms (GA); Fractional factorial design (FFD); Bifidobacterium bifidum; Lactobacillus acidophilus. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000600962 Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt Ciênc. Tecnol. Aliment. COSTA,Elizabete Lourenço da; ALENCAR,Natália Manzatti Machado; RULLO,Bruna Gabrielle dos Santos; TARALO,Renata Lara. Abstract In order to investigate the potential of the green banana as a prebiotic, and for its content of resistant starch, fermented yogurts were produced by cultures composed of Lactobacillus delbrueckii, Streptococcus thermophilus, Bifidobacterium bifidum and Lactobacillus acidophilus as well as being enriched with three concentrations of industrialized green banana pulp (GBP) (3%, 5% and 10% w/v). The green banana pulp added to the yogurt stimulated the multiplication of L. acidophilus after the first day of fermentation and B. bifidum after seven days in cold storage compared to the control that consisted of yogurt without the addition of green banana pulp. The dose-response effect was not observed; however, the results show that the green banana pulp... Tipo: Info:eu-repo/semantics/article Palavras-chave: Resistant starch; Probiotic yogurt; Green banana; Bifidobacterium bifidum; Lactobacillus acidophilus. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300363 Registros recuperados: 2 Primeira ... 1 ... Última

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