Safety evaluation of the food enzyme beta‐galactosidase from Bacillus sp. (strain M3‐1)
Vittorio SilanoJosé Manuel Barat BavieraClaudia BolognesiPier Sandro CocconcelliRiccardo CrebelliDavid Michael GottKonrad GrobEvgenia LampiAlicja MortensenGilles RivièreInger‐Lise SteffensenChristina TlustosHenk Van LoverenLaurence VernisHolger ZornKlaus‐Dieter JanyFrancesca MarconAndré PenninksJaime AguileraMagdalena AndryszkiewiczNatália KovalkovičováYi LiuAndrew Chesson
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Abstract:
The food enzyme b-D-galactosidase galactohydrolase (EC 3.2.1.23)is produced with Bacillus sp.strain M3-1 by GenoFocus Inc.The food enzyme b-galactosidase is intended to be used in the manufacture of galactooligosaccharides (GOS).Since residual amounts of total organic solids are removed by the purification steps applied during the production of GOS, toxicological studies were considered not necessary and no dietary exposure was calculated.Similarity of the amino acid sequence of the food enzyme to those of known allergens was searched and no match was found.The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood of such reactions to occur is considered to be low.Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.Keywords:
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Stirred yogurt was prepared using raw milk with different fat content and its viscosity,titrable acidity,pH,sensory quality and whey exhalation rate were determined.Results showed that,when the fat content in raw milk was less than 0.8%,the viscosity of the yogurt was lower than 0.2 Pa.s and whey in the yogurt was separated.The product also showed bad taste without milk flavor.With the increase of the fat content in raw milk,the viscosity of the yogurt increased and its sensory quality was also improved.
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Duroc and Strain A were used for the terminated paternity and formed 8 crossing combinations with (L×Y),(Y×L),(strain B×strain C), (Y×strain C) which were used for female line respectively. Fattening test living weight 20～90 kg, slaughter determination and analysis of carcass qualities showed daily gain of Duroc ×(L×Y) combination is the highest (704 g) during fattening periods, and it was more higher than Duroc×(strain B×strain C), strain A×(L×Y) and strain A×(Y×strain C). Moreover, it showed very significant difference with strain A×(Y×strain C). The mixium of feed to gain ratio combination is strain A×(L×Y). combination D×(L×Y) and Duroc×(Y×strain C) were determined preliminarily to be desired patter of three-way crosses according to comparing meal quality of better fattening performance combination.
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Skim coconut milk is a liquid by-product of coconut oil production with limited utilization in food processing. It has nutritional value such as protein, carbohydrate and mineral, so it is possible to be used as raw material for processing food products, such as yogurt. The use of tofu waste flour and skim milk as prebiotic and protein source is intended to improve the physical quality of yogurt skim coconut milk. This study used a completely randomized design (CRD) with 2 factors and 3 levels (1,5%, 3%, and 4,5%), and several skim milk concentrations (10%, 12,5%, and 15%). The results of this study indicated that the addition of tofu waste flour and skim milk have no significant effect on the viscosity of the coconut milk yogurt. In the organoleptic test, the addition of tofu waste flour showed significant effect on panelist perception of flavor, aroma, and color. The higher the percentage of the flour, the lower the panelist preference on flavor, aroma, and color; flavor. High concentration of flour can increase the total of soluble solid content in yogurt. A concentration of 4.5% tofu waste flour and 15% skim milk produced 13,89 oBrix and 15,44 oBrix soluble solids resulting in the highest viscosity value of 609,6 Cp.
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Carob is widely cultivated Mediterranean plant, but its flour is scarcely used in bread making. Previous studies investigated the quality of wheat bread with added carob flour showing discrepant results. This study aims to investigate the fermentation performance, antioxidant activity, rheological behaviour and baking application of carob sourdough.Carob sourdough was fermented with Lactobacillus brevis or Lactobacillus fermentum combined with Saccharomyces cerevisiae for 24 h at 30 °C. At the end of sourdough fermentation, number of viable lactic acid bacteria and yeast cells, total titratable acidity, pH value, antioxidant activity, phenolics and sugar content were determined. Carob flour (12% flour mass fraction) or sourdough equivalent (22.5% dough mass fraction) was applied in making composite partially baked frozen bread. Dough rheology was monitored using a farinograph. Nutritive value, physical properties and sensory attributes of the rebaked bread samples were evaluated using a hedonic test.By the end of fermentation, carob sourdough reached pH=4.2-4.5 and total acidity 9.9-12.3 mL of 0.1 M NaOH, sugar content on dry mass basis was reduced by 8 g/100 g, while total phenolics and antioxidant activity were increased up to 21%, depending on the starter culture. Addition of carob flour or sourdough to wheat dough resulted in firmer consistency, longer development time, and lower quality number. Regardless, bread with carob flour had significantly improved specific volume. Compared with common wheat bread, carob bread had increased dietary fibre content (46%), total phenolics (140-200%) and antioxidant activity (240-300%), higher shape, larger volume, reduced crumbliness, unchanged firmness and darker crumb colour. Consumer preference and overall acceptability scores of carob sour bread were comparable to those of wheat bread, falling into the category of 'liking very much'.To our knowledge, this is the first study that proved the feasibility of carob sourdough fermentation using mixed starter cultures, where L. brevis together with S. cerevisiae was better adapted to the substrate than L. fermentum. The carob sourdough could be used as a natural ingredient for improvement of nutritive value and reduction of crumbliness of partially baked frozen bread.
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Recent advances in functional food research fostered new food ingredients that can alleviate the properties already found in these foods. Among them, product diversification in fermented foods totally benefitted because of the array of raw materials that can be mixed with milk-based fermented milk products like yoghurt. Legumes were reported to have bioactive ingredients that can potentially increase the beneficial effects of yoghurt by increasing the viability of yoghurt starter cultures. In this study, the effect of supplementation with gelatinized pigeon pea flour on the microbiological, physicochemical, and sensory properties of yoghurt during 14 days of refrigerated storage was determined. Supplementation of yoghurt with gelatinized pigeon pea flour significantly increased the viability of Lactobacillus delbrueckii subsp. bulgaricus, fermentation rate and total titratable acidity, and significantly lowered the pH of the supplemented yoghurt. However, no significant effect on the viability of Streptococcus thermophilus was found. Results of sensory evaluation showed that the addition of gelatinized pigeon pea flour to yoghurt significantly affected the colour, texture and consistency of yoghurt, and imparted a perceivable aftertaste, but did not significantly affect the aroma, sourness, sweetness, and overall acceptability of the product. The findings suggested that pigeon pea flour can be considered a potential ingredient for yoghurt supplementation.
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ABSTRACT: Spaghetti was prepared from durum wheat supplemented with soy flour in order to make an inexpensive, highly nutritious food and to determine the effects of high levels of soy flour on taste and textural attributes. Up to 50% soy flour was incorporated into spaghetti, resulting in a protein content of 33.5% (compared with 15.4% for control without soy) and a lysine content of 1.75% (compared with 0.41% for control). Sensory analysis of enriched spaghetti containing up to 35% soy flour indicated no significant difference in flavor and texture compared with control without soy, in general. Spaghetti with 50% soy flour had slightly higher beany and bitter flavors compared with control. This study showed that a high‐protein and high‐lysine spaghetti can be made with 35% soy flour without adverse effect on flavor and texture and should result in greater acceptability of soy‐based foods.
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The experimental data showed that the morphological variation of the culture of strain 243 of Streptomyces levoris, Krass, producing telavimycin (antibiotic 243) resulted in the formation of three morphological types differing in some features from the initial culture. Cultures of the type I and II colonies were most promising for selection. Strains producing higher yields of the antibiotic as compared to the initial strain 243 were selected from these cultures. After exposure of the spores of strain 243-96 to UV light in a dose of 500 erg/mm2 a highly productive strain 243-197 was isolated. The activity of this strain is 51 per cent higher than that of strain 243-96.
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The application of nitrogen ion beam injection technique in the mutation of high-yielding validamycin-producing strain was explored.After injecting 15×1013 nitrogen ions per metric centimeter with the intensity of 10 keV into validamycin-producing strain for mutation,the regenerated single-colonies were inoculated in shake flasks for the selecting of high-yielding strains.A mutative strain 9275# was obtained,the content of effective component A in strain 9275# was 33.52% higher than that in the original strain,and 9275# had high genetic stability.
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