Shaanxi Yatai Dairy Co.

Xianyang, China

Shaanxi Yatai Dairy Co.

Xianyang, China

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Lei N.,Shaanxi University of Science and Technology | Shu G.,Shaanxi University of Science and Technology | Cao J.,Xi'an Oriental Dairy Co. | Wan H.,Shaanxi Yatai Dairy Co. | Feng J.,Shaanxi University of Science and Technology
Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology | Year: 2016

The extraction parameters of water-soluble polysaccharides (WPs) from white hyacinth bean were optimized using single-factor and orthogonal experiment. The antioxidant activities of WPs were presented by assaying three different radicals, 2,2-diphenyl-1-picrylhydrazy radical (DPPH radical), hydroxyl radical and superoxide radical scavenging ability. In addition, the effects of WPs obtained on the growth of three probiotic strains (Lactobacillus acidophilus LA5, Bifidobacterium bifidum BB01 and Lactobacillus bulgaricus LB6) were also determined by measuring the OD and pH value of culture medium. According to the results, the optimum extraction parameters were as follows: the ratio of water to material was 50, extraction time was 2h and the extraction temperature was 95°C. The yield of WPs reached 1.15±0.07% under this condition. In addition, the WPs had different scavenging ability on three radicals (hydroxyl > DPPH > superoxide). And the WPs could promote the growth of LA5, BB01 and LB6. © 2016, Galati University Press. All rights reserved.


Shu G.,Shaanxi University of Science and Technology | Hui Y.,Shaanxi University of Science and Technology | Chen S.,Shaanxi University of Science and Technology | Wan H.,Shaanxi Yatai Dairy Co. | Chen H.,Shaanxi University of Science and Technology
Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology | Year: 2015

Lactobacillus bulgaricus is the bacteria commonly used in probiotic dairy product, including yogurt and cheese. The bacteria may be stored for long periods of time if it is freeze-dried. The cryoprotectant mixture for L. bulgaricus was optimized during the process of freeze-drying using a Plackett-Burman design and the steepest ascent test. In our initial tests, the cell survival rate and the number of viable cells were associated with the type of cyroprotectant used. Therefore, our optimization protocol focused on increasing survival rate. Substances that previously had a protective effect during freeze-drying were investigated, for example: sucrose, lactose, skim milk powder, sodium bicarbonate, sodium glutamate, magnesium sulfate, sodium ascorbate, yeast extract, vitamin B2, and phosphate buffer. We determined that the optimum cryoprotectant composition for L. bulgaricus consists of 28.0 g/100 mL skim milk powder, 24.0 g/100 mL lactose and 4.8 g/100 mL sodium ascorbate. The optimized cryoprotectant provides a 63.25% cell survival rate. © 2015, Galati University Press. All rights reserved.


Chen H.,Shaanxi University of Science and Technology | Hui Y.,Shaanxi University of Science and Technology | Chen L.,Shaanxi University of Science and Technology | Wan H.,Shaanxi Yatai Dairy Co. | And 2 more authors.
Carpathian Journal of Food Science and Technology | Year: 2015

This study mainly aimed to screen the probiotic Lactobacillus with high antioxidant ability during the fermentation of goat milk. The strains were selected from 25 strains by the DPPH radical scavenging activity, acidity and pH. The results showed that all the strains had antioxidant ability and 4 strains were screened due to their high scavenging rate of DPPH radical taking Trolox for reference. They were L. plantarum L60, L. casei L49 and L61, L. acidophilus LA5. In vitro experiments, the DPPH radical scavenging rate of fermented goat milk by the 4 lactobacillus strains reached to 86.68%, 81.10%, 76.13% and 69.40%, respectively. The acidity and pH of them were 68 °T, 68.8 °T, 102.4 °T, 72.4 °T and 4.80, 4.43, 4.16, 4.42, respectively.


Chen H.,Shaanxi University of Science and Technology | Song Y.,Shaanxi University of Science and Technology | Liu N.,Shaanxi University of Science and Technology | Wan H.,Shaanxi Yatai Dairy Co. | And 2 more authors.
Acta Scientiarum Polonorum, Technologia Alimentaria | Year: 2015

Background. Lactobacillus acidophilus has become increasingly popular because of their beneficial effects on health of their host, and are called proboscis. In order to exert beneficial effects for probiotics, they must be able to tolerate the acidic conditions of the stomach environment and the bile in the small intestine. Microencapsulated form has received reasonable attention, since it can protect probiotic organisms against an unfavourable environment, and to allow their release in a viable and metabolically active state in the intestine. The aim of this study was to investigate some factores, such as chitosan solution pH and concentration, xanthan concentration, cell suspension-xanthan ratio, mixed bacteria glue liquid-chitosan ratio, which impacted the process of microencapsulation of L. acidophilus. Material and methods. In this study, L. acidophilus was immobilized with xanthan/chitosan gel using extrusion method. The viable counts and encapsulation yield of L. acidophilus encapsulated in different chitosan solution pH (4.5, 5, 5.5 and 6), in different chitosan concentration (0.5%, 0.7%, 0.9% and 1.1%), in different xanthan concentration (0.5%, 0.7%, 0.9% and 1.1%), in different cell suspension-xanthan ratios (1:5, 1:10, 1:15 and 1:20), in different mixed bacteria glue liquid-chitosan ratios (1:3, 1:4, 1:5 and 1:6), have been investigated by single factor experiment method. Results. The optimum conditions of microencapsulated L. acidophilus have been observed. The optimum chitosan solution pH for L. acidophilus was 5.5; the optimum chitosan concentration was 0.9%; the optimum xanthan concentration was 0.7%; the optimum cell suspension-xanthan ratio was 1:10; the optimum mixed bacteria glue liquid-chitosan ratio was 1:3. Conclusions. These results will be helpful to further optimize the process of L. acidophilus microencapsulation, and provide reference for obtaining higher viable counts and entrapped yield of L. acidophilus microcapsules. © by Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu.


Chen H.,Shaanxi University of Science and Technology | Zhang Q.,Shaanxi University of Science and Technology | Wan H.,Shaanxi Yatai Dairy Co. | Shu G.,Shaanxi University of Science and Technology | Li H.,Shaanxi Yatai Dairy Co.
Advance Journal of Food Science and Technology | Year: 2015

In order to obtain the optimum inoculum size of goat milk fermented by probiotics, the total inoculum size containing L. acidophilus or L. casei on pH, acidity and viable counts and sensory during fermentation were studied on the basis of S. thermophilus and L. bulgaricus as starter cultures. The results showed as follows: the optimum inoculum size of L. acidophilus and L. casei were all 7% and goat milk was fermented at 39°C for 4.5h. The pH, acidity, the viable counts of L. acidophilus and the total viable counts were respectively 4.48, 91°T, 1.60×107cfu/mL and 1.69×109cfu/mL. The pH, acidity, the viable counts of L. casei and the total viable counts were respectively 4.38, 96°T, 2.80×108cfu/mL and 2.20×109cfu/mL. © Maxwell Scientific Organization, 2015.


Shu G.,Shaanxi University of Science and Technology | Niu J.,Shaanxi University of Science and Technology | Wan H.,Shaanxi Yatai Dairy Co. | Chen H.,Shaanxi University of Science and Technology
Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology | Year: 2016

The individual and interactive effects of inoculum size, fermentation time and ratio of the freeze-dried Lactobacillus bulgaricus powder LB6 and the freeze-dried Streptococcus thermophilus powder ST78 on pH, optical density (OD) and Angiotensin converting enzyme (ACE) inhibitory activity were studied by Response Surface Methodology (RSM). As a result, the optimal starter culture formulations were obtained. It was shown that the optimal inoculum size and fermentation time were 0.3% and 4.5 h respectively, for an optimal LB6:ST78 ratio of 3:2. The experimental values of pH, OD and ACE inhibitory activity were 4.71±0.03, 0.962±0.031 and 85.16±0.05 %, which were very close to the predicted values 4.70, 0.963 and 85.10%. © 2016, Galati University Press. All rights reserved.


Shu G.,Shaanxi University of Science and Technology | Lei N.,Shaanxi University of Science and Technology | Wan H.,Shaanxi Yatai Dairy Co. | Chen H.,Shaanxi University of Science and Technology | Li H.,Shaanxi Yatai Dairy Co.
Carpathian Journal of Food Science and Technology | Year: 2015

In order to obtain the optimum parameters of goat milk fermented by starter cultures containing B. bifidum and L. casei, the effect of incubation temperature and inoculum size on the fermentation were studied by single factor test. Incubation temperature was 35°C, 37°C, 39°C, 41°Cand 43°C, the inoculum size was 1%, 3%, 5%, 7% and 9%, respectively. The results showed that the optimum incubation temperature was 39°C, the viable counts of B. bifidum, L. casei, the total viable counts, pH, acidity and sensory evaluation in BC-goat yogurt were 1.40×107cfu/ml, 1.30×107cfu/ml, 1.98×109cfu/ml, 4.58, 80.0°T and 7.36, respectively. The optimum inoculum size was 7%, the viable counts of B. bifidum, L. casei, the total viable counts, pH, acidity and sensory evaluation in BC-goat yogurt were 8.40×107cfu/ml, 8.50×107cfu/ml, 2.30×109cfu/ml, 4.17, 102.2°T and 7.13, respectively.


PubMed | Shaanxi University of Science and Technology and Shaanxi Yatai Dairy Co.
Type: Comparative Study | Journal: Acta scientiarum polonorum. Technologia alimentaria | Year: 2017

Lactobacillus acidophilus has become increasingly popular because of their beneficial effects on health of their host, and are called proboscis. In order to exert beneficial effects for probiotics, they must be able to tolerate the acidic conditions of the stomach environment and the bile in the small intestine. Microencapsulated form has received reasonable attention, since it can protect probiotic organisms against an unfavourable environment, and to allow their release in a viable and metabolically active state in the intestine. The aim of this study was to investigate some factores, such as chitosan solution pH and concentration, xanthan concentration, cell suspension-xanthan ratio, mixed bacteria glue liquid-chitosan ratio, which impacted the process of microencapsulation of L. acidophilus.In this study, L. acidophilus was immobilized with xanthanchitosan gel using extrusion method. The viable counts and encapsulation yield of L. acidophilus encapsulated in different chitosan solution pH (4.5, 5, 5.5 and 6), in different chitosan concentration (0.5%, 0.7%, 0.9% and 1.1%), in different xanthan concentration (0.5%, 0.7%, 0.9% and 1.1%), in different cell suspension-xanthan ratios (1:5, 1:10, 1:15 and 1:20), in different mixed bacteria glue liquid-chitosan ratios (1:3, 1:4, 1:5 and 1:6), have been investigated by single factor experiment method.The optimum conditions of microencapsulated L. acidophilus have been observed. The optimum chitosan solution pH for L. acidophilus was 5.5; the optimum chitosan concentration was 0.9%; the optimum xanthan concentration was 0.7%; the optimum cell suspension-xanthan ratio was 1:10; the optimum mixed bacteria glue liquid-chitosan ratio was 1:3.These results will be helpful to further optimize the process of L. acidophilus microencapsulation, and provide reference for obtaining higher viable counts and entrapped yield of L. acidophilus microcapsules.


Chen H.,Shaanxi University of Science and Technology | Zhang J.,Shaanxi University of Science and Technology | Wan H.,Shaanxi Yatai Dairy Co. | Dang Y.,Shaanxi University of Science and Technology | Shu G.,Shaanxi University of Science and Technology
Advance Journal of Food Science and Technology | Year: 2014

Response Surface Methodology (RSM) was advantageously used to optimize production conditions of immobilization of β-galactosidase onto chitosan beads. The influence of immobilization conditions on the immobilized enzyme activity was studied by using Box-Behnken experimental design, resulting in the appropriate average values of OD420 and the maximum value of immobilized enzyme activity. This illustrated that the experimental model was reliable and the experimental results were of good stability. Analysis of variance was performed to determine the adequacy and significance of the quadratic model. Various model parameters also could be seen from F value that the interaction between three factors was not particularly obvious, but effects of X1, X1 2, X2 2 and X3 2 on the activity of immobilized enzyme were very obvious. The optimisation parameters studied in accordance with the results were: the appropriate average values of OD420 loaded in the range from 0.713 to 0.721. Furthermore the immobilized enzyme activity reached about 162U/g when the adsorption time, adsorption pH and cross-linking pH were 4h, 7 and 7, respectively. Thus, the relative activity of β-galactosidase immobilized increased more than 37% compared with the previous single factor research. © Maxwell Scientific Organization, 2014.


Chen H.,Shaanxi University of Science and Technology | Song Y.,Shaanxi University of Science and Technology | Wan H.,Shaanxi Yatai Dairy Co. | Wang Y.,Shaanxi University of Science and Technology | Shu G.,Shaanxi University of Science and Technology
Advance Journal of Food Science and Technology | Year: 2014

This present study is based on the single factor test and the significant factors of emulsification conditions, which influence the process of microencapsulation of B. bifidum BB28 and BB01, will be screen out by Plackett-Burman experimental. Bifidobacterium BB0I and BB28 were encapsulated by using emulsion method respectively. Several factors, such as alginate concentration, cell suspension-alginate ratios, CaCl2 concentration, Tween 80 concentration, emulsification time, encapsulating time and oil-water ratios have been investigated, the results showed that sodium alginate concentration, cell suspension-alginate ratios, encapsulating time and emulsification time have a significant effect for Bifidobacterium BB01 microcapsules; CaCl2 concentration, cell suspension-alginate ratios, sodium alginate concentration and emulsification time have a significant effect for Bifidobacterium BB28 microcapsules. © Maxwell Scientific Organization, 2014.

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