Mixed κ/ι-carrageenan - LM pectin gels: Relating the rheological and mechanical properties with the capacity for probiotic encapsulation.

The rheological and mechanical properties of mixed κ/ι-carrageenan - LM pectin gels were determined, and the potential of these gels for the formation of beads using the extrusion method and for the encapsulation of Lacticaseibacillus rhamnosus ATCC 53103 (LGG) was evaluated. Self-standing gels were obtained with all formulations evaluated. Carrageenan-rich gels, with carrageenan fraction (XC) ≥ 0.75, exhibited the highest storage modulus, but they were also brittle, while pectin-rich gels (XC ≤ 0.25) presented the highest hardness and cohesiveness. Pectin-rich formulations formed beads with the smallest initial diameter (2.40-2.45 mm), and the addition of carrageenan produced significantly more spherical beads compared to pure-pectin ones. As pectin-rich beads were the formulations that resisted simulated gastrointestinal conditions, these were selected for the encapsulation of LGG. These beads showed high encapsulation yields (87-96 %), and the percentage reduction of CFU/g during storage and simulated gastrointestinal conditions was not significantly different among formulations, the latter being significantly lower for encapsulated cells (8.64-15.03 %) compared to free cells (71.20 %). These results indicate that carrageenan-pectin gel beads with XC ≤ 0.25 were successful in encapsulating probiotic bacteria, and this capacity was related to the rheological and mechanical properties of the gels.

Symbiotic pectin microparticles with native Jerusalem artichoke (Helianthus tuberosus L.) enhance Lactobadllus paracasei subsp. tolerans survival / La encapsulación de Lactobacillus paracasei subsp. toleraos en microgeles de pectina con inulina extraída de topinambur (Helianthus tuberosus L.) incrementa su supervivencia

Resumen El efecto sinérgico de la microencapsulación en geles de pectina e inulina extraída de cultivos nativos de topinambur se evaluó como una estrategia natural para aumentar la supervivencia de Lactobacillus paracasei subsp. toleraos F2, bacteria seleccionada por sus propiedades probióticas sobre la trucha arco iris (Oncorhynchus mykiss). La cepa fue capaz de crecer y fermentar la inulina de topinambur en caldo MRS modificado, lo que condujo al incremento del número de células (~+5 unidades logarítmicas) y la disminución neta del pH (6,2 ±0,2 a 4,0±0,5). La encapsulación de F2 en microgeles de pectina en presencia de inulina mejoró su supervivencia no solo a lo largo del almacenamiento sino también en condiciones donde se simuló el pasaje por el tracto gastrointestinal. Después de 56 días de almacenamiento a 4 °C, se registraron números significativamente mayores de células viables microencapsuladas en presencia del prebiótico (8,2-8,4 log UFC/g) que sin él (~7,00 log UFC/g). Estos resultados alientan la aplicación de estas técnicas para la formulación de alimentos funcionales utilizando fuentes alternativas naturales de inulina que incrementan la viabilidad del probiótico almacenado y su digestibilidad.

Symbiotic pectin microparticles with native Jerusalem artichoke (Helianthus tuberosus L.) enhance Lactobacillus paracasei subsp. tolerans survival.

The synergistic effect of microencapsulation in pectin microgels and inulin extracted from native crops of Jerusalem artichoke (JAI) was evaluated as a natural strategy to increase the survival of Lactobacillus paracasei subsp. tolerans F2 selected for its probiotic properties in Oncorhynchus mykiss. The strain was able to grow and ferment JAI in modified MRS broth, increasing cell population (∼+5 log units) with a net decrease in pH (6.2±0.2 to 4.0±0.5). Encapsulation of F2 in pectin microgels in the presence of JAI improved the survival of the strain not only during storage but also after exposure to simulated gastrointestinal conditions. Viable entrapped cells in the presence of the prebiotic were significantly higher (8.2-8.4log CFU/g) than without it (∼7.00log CFU/g) after 56 days at 4°C. These results encourage further implementation of these techniques for the formulation of functional feeds using natural alternative sources of inulin with greater viability on storage conditions and digestibility.

Disinfection efficacy over yeast biofilms of juice processing industries.

Membrane separation systems represent a hot - spot for biofilm formation in juice industries. Sodium hypochlorite (NaOCl) has been traditionally the disinfectant of choice; however, its effectiveness over well-established biofilms is limited. In this work the study of biofilm formation on ultrafiltration membranes was proposed. The effectiveness of cleaning and disinfection procedures commonly used in juice industry was tested on the removal and killing of cells. The species used (Rhodotorula mucilaginosa, Candida krusei, Candida kefyr and Candida tropicalis) were isolated from ultrafiltration modules of a clarified apple juice industry. Industrial concentrations of NaOCl (200mgCL∙L-1) showed to be effective against planktonic cultures with >4 log reductions, whereas their overall efficiency against adhered cells was smaller. Recovery of viable cell counts to initial numbers was evidenced regardless of the time of colonization. The topography of the surface showed to have an impact on the efficiency of the disinfectant, presenting membranes smaller log reductions than stainless steel (~1.09-1.53logCFU). At 200mgCl∙L-1 only membrane's cross flow recovery was reached with no long-term effect over the attached cells. The overall results demonstrated the recalcitrance of these biofilms to typical cleaning and disinfection process which may confer them with a selective advantage.

In situ microstructure and rheological behavior of yeast biofilms from the juice processing industries.

The factors affecting the mechanical properties of biofilms formed by yeast species (Rhodotorula mucilaginosa, Candida krusei, C. kefyr and C. tropicalis) isolated from the juice processing industries have been investigated. Variables studied were: the food matrix (apple/pear juice), the sugar concentration (6/12 °Bx) and the hydrodynamic conditions (static/turbulent flow). A range of environmental cues were included as the mechanical properties of biofilms are complex. Yeast counts were significantly higher in turbulent flow compared with under static conditions. The thickness of the biofilm ranged from 38 to 148 µm, from static to turbulent flow. Yeast biofilms grown under turbulent flow conditions were viscoelastic with a predominant solid-like behavior and were structurally stronger than those grown under static conditions, indicating gel-type structures. Only the type of flow had a significant effect on [Formula: see text] and G*. Flow velocity and nutrient status modulated the biofilm thickness, the biomass and the mechanical properties. A better knowledge of the factors controlling biofilm formation will help in the development of control strategies.

In situ rheology of yeast biofilms.

The aim of the present work was to investigate the in situ rheological behavior of yeast biofilms growing on stainless steel under static and turbulent flow. The species used (Rhodototula mucilaginosa, Candida krusei, Candida kefyr and Candida tropicalis) were isolated from a clarified apple juice industry. The flow conditions impacted biofilm composition over time, with a predominance of C. krusei under static and turbulent flow. Likewise, structural variations occurred, with a tighter appearance under dynamic flow. Under turbulent flow there was an increase of 112 µm in biofilm thickness at 11 weeks (p < 0.001) and cell morphology was governed by hyphal structures and rounded cells. Using the in situ growth method introduced here, yeast biofilms were determined to be viscoelastic materials with a predominantly solid-like behavior, and neither this nor the G'0 values were significantly affected by the flow conditions or the growth time, and at large deformations their weak structure collapsed beyond a critical strain of about 1.5-5%. The present work could represent a starting point for developing in situ measurements of yeast rheology and contribute to a thin body of knowledge about fungal biofilm formation.

The occurrence of Shiga toxin-producing Escherichia coli in bathing water of the Sierra de la Ventana region, Buenos Aires Province, Argentina.

The region of Sierra de la Ventana is located in the southwest of Buenos Aires Province, Argentina. Traditionally, this area has been devoted to livestock and agriculture, but tourism has had a significant development in recent years. In the region, there are many rivers and streams that are used for swimming and bathing. A survey of the occurrence of Shiga toxin-producing Escherichia coli (STEC) in these waters was conducted, and the microbiological quality of rivers and streams was investigated. No E. coli O157 was recovered by immunomagnetic separation. Nevertheless, the Shiga toxin gene, exclusively stx2 genotype, was detected in four non-O157 E. coli strains. Two STEC strains carried eae factor, but none of them harbored the EHEC-hlyA gene. Three of the STEC isolates belonged to samples obtained in the warm months, and one to the winter sampling. In the sample sites where STEC strains were isolated the counts of E. coli/100 ml exceeded or were close to the limit recommended by the United States Environmental Protection Agency for bathing water. The relationship observed between the rainy season and E. coli counts suggests that among the main causes for the hygienic indicator increase is the runoff of manure deposited on soils that may also induce the entrance of pathogens into the aquatic environment. This research, the first reporting STEC isolation from recreational waters in this area, revealed that streams and rivers from a beef-producing area of Argentina are a reservoir of STEC strains.