https://nova.newcastle.edu.au/vital/access/manager/Index en-au 5 https://nova.newcastle.edu.au/vital/access/manager/Repository/uon:41488 Wed 10 Aug 2022 12:25:35 AEST ]]> https://nova.newcastle.edu.au/vital/access/manager/Repository/uon:1221 Sat 24 Mar 2018 08:28:34 AEDT ]]> https://nova.newcastle.edu.au/vital/access/manager/Repository/uon:17320 7 to 10⁸ cfu g⁻¹ up to 52 weeks at −20 °C regardless of the type of packaging. Packaging materials had a significant influence on the complete melting time of ice cream, and with the melting quality of the product as identified by the tasting panel, one week after production. The influence of packaging was not apparent in relation to other physico-chemical properties and sensory attributes of the product, while variation in certain sensory properties such as body and texture and taste of the product was apparent after 12 weeks storage.]]> Sat 24 Mar 2018 08:01:45 AEDT ]]> https://nova.newcastle.edu.au/vital/access/manager/Repository/uon:21797 in vitro gastrointestinal survival and adhesion ability of probiotic Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and Propionibacterium jensenii 702 were evaluated using goat's milk ice cream, plain and fruit yogurts. Carrier food matrix had a significant influence on the in vitro gastrointestinal tolerance of all three probiotics when exposed to both highly acidic conditions (pH 2.0) and 0.3% bile. Exposure to conditions of lower pH (pH 2.0) resulted in a significant reduction in probiotic viability during simulated gastric transit tolerance compared to pH levels of 3.0 and 4.0. However, ice cream was generally found to improve the acid and bile tolerance of the probiotics compared to plain and stirred fruit yogurts. In a similar manner, the in vitro adhesion ability of probiotics was found to be influenced by the carrier food matrix, with fruit yogurt providing the most favorable outcomes, although in all cases a substantial number of viable bacteria (10⁵–10⁶ cfu/g) were able to attach to the Caco-2 cells.]]> Sat 24 Mar 2018 07:59:21 AEDT ]]> https://nova.newcastle.edu.au/vital/access/manager/Repository/uon:26589 Sat 24 Mar 2018 07:34:02 AEDT ]]> https://nova.newcastle.edu.au/vital/access/manager/Repository/uon:22562 Sat 24 Mar 2018 07:14:48 AEDT ]]> https://nova.newcastle.edu.au/vital/access/manager/Repository/uon:23526 Sat 24 Mar 2018 07:13:45 AEDT ]]> https://nova.newcastle.edu.au/vital/access/manager/Repository/uon:33355 in vitro investigation of the feasibility of using these organisms as direct-fed microbials to control lactic acid acumulation in the rumen. Interactions between the propionibacteria, Streptococcus bovis and Megasphaera elsdenii were evaluated in terms of effects on lactic, acetic and propionic acid metabolism, following co-incubation. Spot resistance tests showed slight but varying degrees of growth inhibition by S. bovis among the propionibacteria, while no inhibition was observed between M. elsdenii and the different strains of dairy propionibacteria. In the co-culture experiments comprising S. bovis in nutrient broth, significant differences in pH and the levels of production of lactic, acetic and propionic acid, were observed between treatments following inoculation with various propionibacteria and/or M. elsdenii. In general, lactic acid concentrations at the end of the incubation were significantly lower in the cultures containing propionibacteria compared with cultures comprising either S. bovis only or S. bovis + M. elsdenii, although efficacy of lactate metabolism varied between species and strains. Moreover,the accumulation of acetic and propionic acid in the combined cultures, but not in the solo S. bovis culture, indicated that these compounds were produced as a result of the metabolism of lactic acid by the propionibacteria and M. elsdenii.]]> Fri 19 Oct 2018 16:54:43 AEDT ]]>