Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 3rd International Conference and Exhibition on Probiotics, Functional and Baby Foods Hotel Royal Continental, Naples, Italy.

Day 3 :

  • Track 09: Health Benefits of Probiotics
    Track 10: Novel Applications of Probiotics
    Track 11: Food Technology
    Track 12: Dairy Technology
    Track 15: Probiotics in Veterinary Medicine

Chair

Svetoslav Dimirov Todorov

University of Sao Paulo, Brazil

Session Introduction

Svetoslav Dimirov Todorov

University of Sao Paulo, Brazil

Title: Safety aspects of application of Lactic Acid Bacteria

Time : 09:20 - 09:40

Biography:

Svetoslav Dimirov Todorov has completed his PhD at ENITIAA, Nantes, France and Sofia University, Sofia, Bulgaria (financed by French Government) and postdoctoral studies from Stellenbosch University, Matieland, South Africa. In last 12 years, he was researcher and invited lecture at University of Stellenbosch, Matieland, Republic of South Africa and University of Sao Paulo, Sao Paulo, Brazil. In the period between 2008-2013, he was visiting professor at Sao Paulo University, Faculty of Pharmaceutical Sciences, Sao Paulo, Brazil. He has published more than 100 papers in reputed journals and serving as a member of the editorial board. He is reviewer for more than 50 international journals.

Abstract:

In last decades, lactic acid bacteria (LAB) have been subject of intensive research in isolation and identification with aim of their application as producer of antimicrobial peptides and beneficial properties. It is well known that many LAB are capable of producing a variety of antimicrobial compounds, which may contribute to their colonization of habitats and their competitive advantage over other bacteria. Besides production of lactic acid, which causes a drop in pH enough to inhibit certain strains, as its non-dissociated form triggers a lowering of the internal pH in sensitive bacteria that causes a collapse in the electrochemical proton gradient resulting in a bacteriostatic or bactericidal effect, LAB can produce other organic acids, diacetyl, hydrogen peroxide, and bacteriocins. LAB constitute a phylogenetically heterogeneous group of ubiquitous microorganisms that are naturally present in high nutrient containing organic products such as foods and occupy a wide range of ecological niches ranging from the surface of plants to the gastro-urogenital tract of animals. Currently, the LAB group includes a large number of cocci and bacilli, such as species of the genera Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus, Weissella etc. From a historical point of view, LAB has been used since ancient times in food fermentation processes and preservation. Due to their lack of pathogenicity, most LAB species have received the GRAS (Generally Recognized as Safe) status by the U.S. Food and Drug Administration. In addition to their important technological properties in food production (production of lactic acid, decrease of lactose, improvement of organoleptic and physical characteristics), various species of LAB have been shown to possess therapeutic properties since they are able to prevent the development of some diseases as shown mostly using animal models and have the capacity to promote beneficial effects in human and animal health In recent years, the number of functional food products enriched with live probiotic microorganisms, has increased exponentially since it is know that these can confer health benefits on the host. Besides all beneficial properties studied for various LAB, a special attention need to be pay on the possible presence of virulence factors, production of biogenic amines and antibiotic resistance. This virulence determinants have been well detected and studied in Enterococci and Streptococci, however, in last few years report on presence of virulence factors in otherwise GRAS Lactobacilli have been showing the potential upcoming problems. Horizontal gene transfer of virulence factors between pathogenic and LAB, including probiotics is a highly possible scenario in case of uncontrolled application of probiotics. In addition, some of the antimicrobial peptides expressed by LAB may be a high cytotoxic. Besides all beneficial properties studied for various LAB, a special attention need to be pay on the possible cytotoxicity levels of the expressed bacteriocins in order to drown conclusion for the safe application of the producer or antimicrobial peptides in the bio-preservation.

Biography:

Angelo Sisto graduated in Agricultural Science and has a permanent position as a Researcher of the Italian National Research Council in the Institute of Sciences of Food Production. His studies and research interests is focused on microbiology and molecular biology of agri-food relevant bacteria such as plant pathogenic bacteria and bacteria associated to different food matrices. He has been responsible for Research Projects, reviewer for many international scientific journals and of BARD (United States-Israel Binational) Research Projects. He is author of more than 70 publications, many of which are in international journals quoted by ISI.

Abstract:

A number of studies provided evidence that the probiotic aptitude of bacteria is strictly strain-specific; therefore even strains of the same species may show peculiar behaviors inducing different immune responses. The aim of this study was the comparison of five genetically characterized Lactobacillus paracasei strains to reveal their immunomodulatory properties and the potential relationship between the immune response and their different behaviors. Based on their characteristics, probiotic strains IMPC2.1 (LMGP-22043) and LMGP-17806, strains ATCC334 and IMPC4.1 (with unknown potential probiotic features) and strain LMG23554 (isolated from a blood culture of a patient with infective endocarditis) were included in the study and their ability to modulate the immune response of mouse dendritic cells (DCs) was evaluated. The results indicated that all strains stimulated maturation of DCs but they induced secretion of different cytokine profiles. The highest levels of IL-2 and IL-10 were stimulated by strains ATCC334 and IMPC4.1; the cytokine profile also indicated the latter as a particularly efficient anti-inflammatory strain; probiotic strains IMPC2.1 and LMGP-17806 were characterized by an intermediate ability to induce cytokine secretion. On the contrary, strain LMG23554 showed low ability to induce both IL-10 and IL-12 secretions. This feature could be related to the potential pathogenic behavior of that strain which was also able to translocate to extra-intestinal organs. In conclusion, our data suggest that the cytokine pattern analysis of DCs can be considered as an useful in vitro screening method before embarking on time-consuming clinical studies and, more relevant, to preliminarily define unsafe features of potential probiotic strains.

Annalisa Passariello

University of Naples Federico II, Italy

Title: Physician perceptions on probiotics: Results of a multinational survey

Time : 10:00 - 10:20

Biography:

Abstract:

Objective: The aim of this study was to evaluate the knowledge, attitudes and current practices of physicians with regards to probiotics in 10 countries. Methods: A closed-ended structured questionnaire was implemented in 10 different countries (Argentina, Peru, Spain, Italy, Hungary, Morocco, Turkey, Pakistan, India and China). Target and Sample Size: 90 to 190 physicians interviewed per country (General Practitioners-GP-, Pediatricians-P-, Gastroenterologists-G-). Total sample: 1670. Representativeness: adapted criteria according to each country's reality (quota method). Results: 85% doctors in 10 countries felt that they were somewhat or absolutely informed about probiotics, with the highest prevalence among G in China (100%) and GP in China (93%), India (91%). However 39% Moroccan physicians expressed a lack of information. Concerning probiotic definition 94% of Turkish doctors responded according to FAO/WHO criteria while in Pakistan only 39% of doctors did. Saccharomyces boulardii and Lactobacillus rhamnosus GG have been scientifically proven to work in acute infectious diarrhea and antibiotic associated diarrhea (46% and 30%) showing very different scores with no parallel with global guidelines. GPs are less aware of proofs on these strains in these indications whereas P remain the most aware target in the sample (36% boulardii/20% GG in GPs vs 51%/35% in P population). There is an international consensus on safety (84%) with no differences per target. Doctors do recommend probiotics to their family (82%) or themselves (68%). P recommend more frequently probiotics in acute diarrhea (in average 62,4 patients/100). Conclusions: Most doctors feel well informed about probiotics.

Break: Coffee Break 10:20-10:40

Francesca Valerio

National Research Council, Italy

Title: Probiotic vegetable foods containing health promoting molecules

Time : 10:40 - 11:00

Biography:

Francesca Valerio is a food microbiologist mainly working on the microbiological aspects of food quality, on the improvement of nutritional quality and shelf life of traditional foods. She has contributed to the development of new functional and probiotic foods by studying the role of beneficial bacteria during the food process and the modulatory activity that microbes and their metabolites explain in the human gut. Her current research activities also concern the control of growth of microbial pathogens and food contaminants by biopreservatives. She has published more than 21 papers in reputed journals.

Abstract:

The vegetable matrix - table olives, artichokes and cabbage can act as biological carrier for delivering probiotic populations to the gut. The use of a probiotic strain as a starter can allow the consumption of probiotics in fermented vegetables as an alternative to the milk-based products. The functional benefits of probiotic vegetable foods are linked to the presence of health promoting molecules - polyphenols, glucosinolates, vitamins, monounsaturated fatty acids, prebiotic sugars, etc. - as well as to the high count of live probiotic cells able to colonize the human gut. The efficacy of a probiotic food mainly depends on the ability of the probiotic strain to survive during processing and/or to compete with metabolically active microorganisms occurring in the food matrix. The probiotic human isolate Lactobacillus paracasei LMG-P22043 was successfully used to pilot the fermentation of vegetables such as debittered green olives, artichokes or blanched white cabbage leading to final products containing about log 8 CFU/g live cells. During fermentation, the probiotic strain colonized the vegetable surface dominating the natural lactic acid bacterial population thus decreasing the pH of brines to a safe pH value. Interestingly, in blanched cabbage the fermentation process preserved the content of glucosinolates otherwise completely lost during conventional fermentation of sauerkraut. We can conclude that L. paracasei LMG-P22043 can be used in the dual role of starter and probiotic culture which allows the control of fermentation processes and the realization of final products with functional appeal.

Hussein Azzaz Murad

National Research Center, Egypt

Title: Anti Microbial Agents in Milk and Dairy Products

Time : 11:00 - 11:20

Biography:

Hussein Azzaz Murad studied continuous cultivation of microorganisms in theInstitute of Microbiology, Prague, Czechoslovakia before obtaining his PhD from Zagazig University, Egypt in Food Microbiology. He is Professor of Food Microbiology, National Research Center, Egypt. He prepared and mange several training courses in food safety, HACCP, ISO 22000 and fermentations. He supervised several MSc and PhD studies in Food Microbiology. He is the reviewer/editor of five journals of Science Alert and has published over 50 papers in national and international journals and conferences.

Abstract:

Milk and milk products contain several antimicrobial activities including naturally occurring antimicrobial agents, for instance, lactoferrin and lysozyme, and other antimicrobial factors especially those produced as a result of microbial and probiotic activities. Lysozyme for example is a bacteriolytic enzyme naturally present in milk and in the albumen of birds’ eggs, which helps to protect the developing egg from microbial attack. Like nisin, lysozyme has been found to be effective against the clostridia that cause late blowing in cheese. It can also inhibit growth of Gram-positive spoilage organisms and pathogens, including Listeria and Bacillus cereus. Lysozyme has been commercialized and is available in purified preparations like inovapure(tm) marketed by Neova Technologies. Another example the lactoperoxidase system which relies on reactivating the enzyme lactoperoxidase, naturally present in raw milk, by adding thiocyanate and a source of peroxide. The effect is to block bacterial metabolism and inhibit growth, so extending the shelf life of raw milk. Thus the mode of action, the health beneficial impact, and the applications of different antimicrobial agents may be present in milk and milk products will be considered in this lecture.

Nneka Uchegbu

Institute of Management and Technology Enugu State, Nigeria

Title: Impact of Natural Antioxidant on Reduction of Oxidative Stress in Hyperglycemic Rat Fed Germinated Pigeon Pea Diet

Time : 11:20 - 11:40

Biography:

Uchegbu Nneka is currently doing her PhD at Enugu State University of Science and Technology. She is at present lecturing at the Institute of Management and Technology Enugu Nigeria and has risen to the rank of senior lecturer. She has published many papers in reputed journals.

Abstract:

The present study investigated antioxidant activity of extract of germinated pigeon pea (Cajanus cajan) in diet fed-alloxan induced diabetic rats. Germination was done in controlled dark chambers (100% RH, 28oC). The phenolic compound, DPPH radical scavenging activity and the inhibition of α-glucosidase and α-amylase activity before and after germination were investigated. Blood glucose levels of the rats before and after the feeding trials were measured by using blood glucose measuring strips. Oxidative parameters like lipid peroxidation (LPO) and reduced glutathione (GSH) were determined spectrophotometrically in the diabetic rats for four weeks. Germination increased the total phenolic and antioxidant activity by 30.12% and 63.52% respectively. Germination also increased the inhibitory potential of pigeon pea extract against α-glucosidase and α-amylase compared with the non-germinated pigeon pea extract. Induction of rats with alloxan led to significant (p<0.05) increase in fasting blood glucose level. Consumption of germinated pigeon pea extract led to a significant reduction in the fasting blood glucose level in the diabetic rats (P<0.05). On administration of germinated pigeon pea extract, LPO reduced to almost normal and increased the levels of GSH. The present study concluded that consumption of germinated pigeon pea can be good dietary supplement for diabetes and dyslipidemia.

Biography:

Mojtaba Zaghari has completed his PhD at the age of 38 years from University of Tehran. He is the Associate Professor of Poultry Nutrition at University of Tehran. He has published more than 70 papers in scientific journals and 100 papers presented in international conferences, also has been serving as an editorial board member of Journal of Livestock Science and Technologies.

Abstract:

The experiment was conducted to evaluate the nutrients equivalency value of Bacillus subtilis spore (Gallipro) for broiler chicken and its potential for decreasing feed nutrients concentration and cost. A total of 720 day old Ross 308 broiler chicks were allocated in 6 treatments (2 sexes×3 diets) with 6 replication for 7 wk. Dietary treatments; Main treatment (MT) was routine broiler diet added by 0.2 g/kg Gallipro (Bacillus Subtilis 4×109 CFU/g DSM 17299) and using nutrients equivalency of Gallipro for feed formulation, Negative control (NC) diet was the same as main treatment without Gallipro and Positive control (PC) diet was the same as MT diet in nutrients content but without Gallipro. Body weight and feed consumption were measured weekly. Carcass characteristics were measured at the end of experiment. Effect of dietary treatments on body weight was not significant. However, numerically the average body weight of male and female chicks received negative control diet was 2% (68 g) lower than PC and MT groups. Dietary treatments had no significant effect on average daily feed intake. Feed conversion ratio of chicks received PC and MT diets was 2.7% better than NC chicks (P<0.01). Male chicks was superior to female in all measured traits (P<0.01). Effect of treatments on carcass characteristics was not significant. There was no interaction between factors on measured parameters. Performance of chicks received diet contained Gallipro compared with positive control showed that Gallipro liberate 0.4% crude protein from MT diet and consequently decreased the broiler feeding cost.

Biography:

Abstract:

The study investigated the probiotic effects of Saccharomyces cerevisiae on pullets development and hen-day egg performance of the layers. A total of 120 chicks were brooded for 4 weeks, after which 100 pullets were randomly selected and placed in 4 groups (A-D) of 25 birds each. Each group was subdivided into 5 replicates of 5 birds in each replicate. Groups A, B and C had their feed supplemented with S. cerevisiae at graded levels of 0.6, 0.8 and 1.0 g/kg of feed respectively. Group D diet did not contain S. cerevisiae (control). The diets for all the groups contained 25% PKC and they were isocaloric and isonitrogenous. The pullets were weighed weekly. Probiotic supplemented groups recorded significantly (p≤0.05) higher weekly weight gain than the control up to the 10th week of age. Mean weight at 10th week were 0.866±0.033, 0.946±0.016, 0.914±0.041 and 0.856±0.013 kg/bird for groups A, B, C and D respectively. After the 10th week, there was no significant difference (p>0.05) in weekly weight gain until point-of-lay. Group C had an overall significantly (p<0.05) higher hen-day egg performance of followed by groups B and A, while group D had the least hen-day egg performance. Birds in the supplemented groups had significantly higher (p<0.05) serum total proteins and significantly lower serum cholesterol compared to the control. Eggs from the supplemented groups had significantly (p<0.05) lower cholesterol content compared to the control. Group C birds had a significantly (p<0.05) longer colon than the control. There was no significant difference (p>0.05) in egg qualities (egg size, egg weight and shell thickness) between the supplemented groups and the control. It was concluded that supplementation with probiotic S. cerevisiae significantly (p<0.05) enhanced pullet development, hen-day egg performance and significantly (p<0.05) lowered serum and egg cholesterol levels. The probiotic supplementation was most effective at the level of 1.0 g/kg of feed, and this level was recommended.

Biography:

Abstract:

Maltase (α- glucosidase) catalyzes the degradation of maltose into glucose and plays a central role in food industries. Partially purified maltase from Bacillus licheniformis KIBGE-IB4 was used for strong interaction within anionic polysaccharide (alginate) in the form of beads. The calcium alginate beads having 2.0 mm bead size showed higher activity. The stability of maltase against different temperatures was increased after entrapment and entrapped maltase showed higher resistance against different temperatures as compared to free maltase. The entrapped maltase showed admirable recycling efficiency and retained more than 60% of its initial activity even after third cycle. The results suggest that the approach of matrix entrapment within calcium alginate beads of maltase is a promising bioprocess technology to construct bioreactor for practical food industrial application.

ElRefaie Kenawy

University of Tanta, Egypt

Title: The Chemistry and applications of antimicrobial polymers

Time : 12:40 - 13:00

Biography:

El-Refaie Kenawy is distinguished Professor of polymer chemistry at University of Tanta, Egypt. He is a graduate of Tanta University, Egypt. He did his PhD work according to channel Scheme at Strathclyde University, UK. He worked as Postdoctoral fellow and visiting Professor at many international universities as Pisa University, Gent University, Virginia Commonwealth University, Tokyo Institute of Technology, and Tanta University. He is a member of editorial board of many international journals and participated actively in many international conferences. He received the most cited award from Miser El-Kher Foundation, Egypt. His research interest mainly focuses on bioactive polymers, biomedical applications of polymers, antimicrobial polymers, electrospinning of polymers nanofibers, etc.

Abstract:

Microbial infection remains one of the most serious complications in several areas, particularly in medical devices, drugs, health care and hygienic applications, water purification systems, hospital and dental surgery equipment, textiles, food packaging and food storage. Antimicrobials gain interest from both the academic research and industry due to their potential to provide quality and safety benefits to many materials. However, low molecular weight antimicrobial agents suffer from so many disadvantages such as toxicity to the environment, and short-term antimicrobial ability. To overcome problems associated with the low molecular weight antimicrobial agents, they are prepared by introducing antimicrobial functional groups into the polymer molecules. The use of antimicrobial polymers offers promise for enhancing the efficacy of some existing antimicrobial agents and minimizing the environmental problems accompanying conventional antimicrobial agents by reducing the residual toxicity of the agents, increasing their efficiency and selectivity, and prolonging the lifetime of the antimicrobial agents. Research concerning the development of antimicrobial polymer represents a great a challenge for both academic world and industry. This lecture reviews the state of the art of the antimicrobial polymers. In particular, it is discussing the requirements of antimicrobial polymers, factors affecting the antimicrobial activities, methods of synthesizing antimicrobial polymers, major fields of applications and future and perspectives in the field of antimicrobial polymers.

Biography:

Farag Ali Saleh has completed his PhD at the age of 32 years from Cairo University. He is the Prof of Food Science and Nutrition. He has published more than 26 papers in reputed journals and serving as an editorial board member of repute. He is member in many professional societies. He has attended more than 17 national and international conferences and scientific symposia.

Abstract:

The effect of replacing sugars with date syrup (Dips) at 25, 50, 75 and 100% on the physical properties of probiotic ice cream, as well as the survival of Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12 during 12 weeks of storage were studied. The obtained results were compared with control treatment which does not contain Dips. Overrun of ice cream was decreased with the increase of Dips percentage in both ice creams containing L. acidophilus or B. lactis. By increasing the percentage of sugar replacement by Dips, increase in specific gravity as well as weight per gallon in both ice creams containing L. acidophilus or B. lactis were found. An increase in melting rate with the increase degree of sugar replaced was found. The viable count of L. acidophilus or B. lactis decreased in all treatments during the freezing process and storage time. However, Dips prevents both the probiotic bacteria from death during the freezing process so that the death rate was low compared to the control sample which did not contain Dips. The statistical analysis of sensory evaluation revealed an increase in the percentage of replacement values with less flavors. The results obtained indicates that date syrup (Dips) can be used as a substitute for sweeten of ice cream, which showed the acceptance of consumers of the product's preparation while retaining the appropriate viable count of probiotic bacteria directly after processing or after few a week of storage according to the ratio of replacement.

Shahzad Z Iqbal

Universiti Putra Malaysia, Malaysia

Title: Probiotics in food: Recent developments and future challenges

Time : 14:00 - 14:20

Biography:

Shahzad Zafar Iqbal has completed his PhD from the Department of Chemistry & Biochemistry, University of Agriculture Faisalabad, Pakistan at the age of 29 years. He has got Government of Pakistan funded fellowship during his PhD to work in the Department of Food Science, Cornell University, NY, USA for 6 months. He served as Assistant Professor in Department of Applied Chemistry, Government College University Faisalabad, Pakistan for 18 months. He is currently working as postdoctoral fellow/ senior lecture in Food Safety Research center, Universiti Putra Malaysia, Malaysia since 2013. He has published more than 26publications including 24 research article, one book chapter, and one book.

Abstract:

Probiotic are recognized as safe ingredient to be use in formulating different food including food, drugs and dietary supplements. Studies have confirmed that probioticare associated to several health benefits i.e. in maintaininga good balance and composition of intestinal flora as well as to increase the resistance against invasion of pathogens. Recently, some probiotic like lactic acid bacteria (LAB) are reported to reduce mold growth and aflatoxins production. Therefore, their use in food products will also effective to avoid the production of harmful food toxins during preservation and storage. Furthermore, the presenceof probiotics in food products may also adversely affect their quality and sensory properties. Recently, studies have been focused to protect the microorganisms through encapsulation technique using different protectants, and by improving the processingand storage conditions. The present presentation will focus to discuss the current development in food probiotics, and future challenges and potential of using probiotics in food products.

Biography:

Cemalettin Sarıçoban has completed his Master and PhD in meat science and technology at the age of 32 years from Selcuk University and is working as Associate Professor in the same field at Selcuk University. He has published 18 papers in the SCI indexed journals and has presented more than 40 scientific papers.

Abstract:

This study was conducted with the purpose of determining its effects of dairy by-products on some microbial properties of meatball. For this purpose, whey protein concentrate powder, buttermilk powder and lactose powder were used as dairy by-product. In this study, in addition, the meat used as the raw materials, meatballs were prepared by using different combination (1-2, 5-5%) and of whey protein concentrate powder, buttermilk powder, lactose powder and some physical-chemical, textural and sensorial analyses were applied on these meatballs. pH, moisture, water activity, and total mesophilic bacteria contents were analyzed at 0, 5 and 10 days. Days for raw and cooked meatballs; protein and ash contents were analyzed at 0. Day for raw meatballs. The control samples have the highest total mesophilic aerobic bacteria count. It is observed that milk by-products decrease the total mesophilic aerobic bacteria countwith a positive correlation by the concentration. As a result; it may be advised that the dairy by-products can be used to reduce total aerobic bacteria count without any negative effect on sensory.

Biography:

Aysun Oraç began her career with BS in Food Engineering from the Agricultural Faculty of Selcuk University, Turkey, in 2003. She has completed her Master in the Department of Dairy Science and Technology in 2010 from Selcuk University and started PhD in the same field at Selcuk University, in 2012. She is a Lecturer in Karapınar Aydoğanlar Vocational School in Turkey. She published 10 papers in various journals.

Abstract:

Myrtus communis (Myrtaceae) is a plant that has been used since ancient times for medicinal, food and spice purposes in Mediterranean area. In this study the effect of the addition of myrtle berries (5, 10, 15% w/w) on the fermentation kinetics, texture parametres, antioxidant capacity, post acidification, sensory profiles and microbial counts of stirred yoghurts were determined during 28 days of refrigerated storage. The results showed that the antioxidant capacity of yoghurts supplemented with fruits was higher than in their controls and highest antioxidant activity was monitored in yogurts produced with 15% fruits addition. The average pH of samples decreased from 4.6 to 4.3 after 28 days storage. The water holding capacity in 15% fruit supplemented yoghurts were significantly higher than all other samples. Yoghurts fortificated with 5% fruit resulted in the highest syneresis during 28 days. So addition of fruits significantly decreased syneresis and increased water holding capacity of yoghurts (p<0.05). Fruit suplementation positively influenced the count of yogurt starters compared with the plain yoghurt. With respect to color ‘a’ and ‘b’ values increased depending on the ratio of fruit added whereas ‘L’ values decreased. The results obtained from this study showed that myrtle fruits have a potential to play a role in inreasing antioxidant activity, water holding capacity and reducing sineresis in yoghurts. In addition to these sensory profiles of yogurt supplemented with fruits are found acceptable.

Biography:

Abstract:

Bacteriocins produced by a variety of microbes are gaining more attention for not only as alternative foodpreservative but also as therapeutics agent. A bacteriocin, Ent C4L10, was produced by coagulase negative Enterococcus mundtii strain C4L10 (Accession No. KC731423) previously isolated from Malaysian non-broiler chicken. Based on agar diffusion assay, it showed antimicrobial activities against Methicillin resistance Staphylococcus aureus (MRSA) used as an indicator organism. Approximately 10 kDa protein was purified employing three-phase partitioning (TPP) method and it was shown to be highly thermostable, retaining activities at 121°C for 15 min, and was stable in a pH range of 4-9. There was however a loss in activity after protease treatment. PCR amplification using enterocin gene primers showed that Ent C4L10 sequence is highly similar to bacteriocinL-1077 (83% identity). In order to study its anti-proliferative potential, purified Ent C4L10 was also tested against four human cell lines; i.e., lung cancer (H1299), breast cancer (MCF 7), colon cancer (HCT116) and oral cancer (HSC3). It was found that oral cancer cell line wasthe most sensitive with a cytotoxic index of IC50 of 9.009 µg/ml, followed by breast cancer IC50 (11.51 µg/ml), and the least sensitive was with colon cancer cell line (IC50 of 20.57 µg/ml). In conclusion, putative 10KDaEnt C4L10 is a class II bacteriocin isolated from coagulase negative Enterococcus mundtii strain C4L10 shown to have anti-proliferative properties. Therefore, this bacteriocin has not only great potential for use in food preservation, its future use as an antitumoragent should also be explored.

  • Young Reserach Forum

Chair

S K Dash

DD Innovations, USA

Co-Chair

Antonello Santini

University of Naples Federico II, Italy

Session Introduction

Hasan Ibrahim Kozan

University of Selcuk, Turkey

Title: The effects of different light sources on the microbial flora of ground beef

Time : 15:20 - 15:40

Biography:

Hasan Ibrahim Kozan has completed his Master in Meat Science and Technology at the age of 25 years from Selcuk University and started PhD in the same field at Selcuk University. He was the editor of the 3rd Traditional Foods Symposium Book and published 20 papers in various journals. He has been working as Research Assistant at the Selcuk University since 2010. He has been Director of Seljuk Academic Research and Thought Centre since 2012 and Corporate Director of Konya Chamber of Food Engineers for 2 years.

Abstract:

In this study, the effects of illumination of different light sources on the microbiological properties of ground beef were investigated. Ground beef samples were held at a standard distance of 30 cm from different light sources generally used in deli markets, for 4 days at 4°C. Incandescent, metal halide, fluorecent, UV-C and UV-B lamps were used for illumination and one sample was subjected to no light as a control in this research. As its well known, total mesophilic aerobic bacteria and total psychrophile aerobic bacteria counts are frequently used to determine the quality, storage and processing conditions and food safety. Total mesophilic aerobic and total psychrophilic aerobic counts of ground beef exposed to six different light sources were obtained during storage time per day. Reduction in moisture and water activity values were detected throughout storage consistently. While metal halide and incandescent lights increased total mesophilic aerobic count, total psychrophile counts diminished under these light sources. Ultraviolet lamps decreased the total mesophilic and psychrophilic aerobic bacteria counts as expected. It’s apparent from this study the effectiveness of varying light sources on some of the microbial properties on ground beef. Hence, further studies are needed to determine the various effects of different illuminating sources on prolonging shelf life and reducing food waste.

Cigdem Konak Goktepe

University of Selcuk, Turkey

Title: Production of oat boza powder enriched with whey powder

Time : 15:40 - 16:00

Biography:

Çiğdem Konak Göktepe began her career with BS in Food Engineering from the Agricultural Faculty of Selcuk University, Turkey, in 2001. She has completed her Master in Department of Cereal Science Technology in 2008 from Selcuk University and started PhD in the Department of Dairy Science and Technology at Selcuk University, in 2011. She is Lecturer in Karapınar Aydoğanlar Vocational School in Turkey. She published 8 papers in various journals.

Abstract:

Boza is a traditional Turkish beverage made by yeast and lactic acid bacteria fermentation of millet, cooked maize, wheat, or rice semolina/flour. In this research oat meal was used in boza powder production. Further, boza was enriched with demineralized (70%) whey powder in different ratio of 0, 2.5, 5.0 and 7.5%. After fermentation, boza samples were dried with sprey drier. Fermentation pH, color values (L, a and b) and some chemical, microbiological and sensory properties were determined in boza and boza powder samples. Oat boza containing 7.5 % whey powder had lower pH at the beginning and ending of the fermentation process. Ash content of oat boza samples ranged from 0.9956 to 1.8717%. The highest titratable acidity value was determined oat boza that contained 7.5% whey powder. Protein contents of samples were increased depending on the ratio of whey powder added. Average values for the different microbiological counts of boza samples were supplemented with whey powder (0, 2.5, 5.0 and 7.5%) were as follows respectively, 4.5x108, 4.6x108, 14.2x108 and 23x108 cfu/g for TAMB; 3.6x108, 4.7x108 7.5x108 and 16.5x108cfu/g for LAB; and 6.4x108, 2.4x108, 5.5x108 and 9.3x108 cfu/g for yeast. Optimum sensory profiles were obtained with samples containing 2.5% whey powder.

Break: Coffee Break @16:00-16:20
Biography:

Emin Mercan has completed his Master in Dairy Science and Technology at the age of 25 years from Selcuk University and started PhD in the same field at Selcuk University. He has published 2 papers in SCI indexed journals.

Abstract:

Yoghurt is relatively high nutrient food due to excellent source of protein, calcium, phosphorus, riboflavin (vitamin B2), thiamin (vitamin B1) and vitamin B12, and a valuable source of folate, niacin, magnesium and zinc. Due to the fact that plain yoghurt has sour taste, fruit, flavourings and sweeteners have been incorporated to enhance the flavour balance. Honey, which is becoming a popular ingredient in dairy products has the ability to reduce the sourness of solutions which can improve consumer acceptability of acidic products such as yoghurt. Honey utilization has been getting interest as a substitute sweetener in different foods such as yoghurt, due to its “healthy” and “natural” image, and reports on health benefits. Honey in combination with milk provides excellent nutritional value and it is recommended for use for children as the main source of nutrition. In this study honey incorporated yoghurt at level of 3%, 5% and 7%. It was stored for 28 days. Physicochemical, sensory and microbiological characteristics of honey added yoghurt was determined.