Influence of Different Diets on Growth and Nutritional Composition of Yellow Mealworm.

Insects are a pathway through which agro-food waste can become a high-quality source of nutrients for both livestock and humans. Yellow mealworm ( L., Coleoptera: Tenebrionidae) larvae are currently one of the insect species permitted for consumption, and they are reared on a large scale in Europe.

The applicability of Calcofluor White (CWS) and Fluorescent Brightener (CFB) dyes for confocal laser microscopic analysis (CLSM) of various β-glucans in selected dairy products and water.

The aim of this study was to determine the applicability of commonly used dyes (CWS and CFB) to stain different types of β-glucans in water and selected, most popular, dairy products for CLSM imaging analysis. Structurally different pure β-glucan preparations: curdlan-CU, oat β-glucan-OG and scleroglucan-SC were tested. Our study showed for the first time that CWS is a dye with a specific affinity for all analyzed β-glucans, while CFB is suitable for curdlan labeling only.

A Comprehensive Study of the Impacts of Oat β-Glucan and Bacterial Curdlan on the Activity of Commercial Starter Culture in Yogurt.

This study provides important information about the impacts of various levels of oat (OBG) and bacterial (curdlan) β-glucan and fat contents in milk on survivability and metabolism of yogurt starter cultures. The results show that addition of β-glucans in the concentration higher than 0.25% reduced starter bacterial counts during storage and prolonged the milk acidification process.

Influence of the Probiotic NCFM and HN001 on Proteolysis Patterns of Edam Cheese.

The objective of this study is to determine the viability of NCFM and HN001 in Edam cheese as well as the effect of probiotic bacteria on paracasein proteolysis and changes in the water activity during ripening. The use of probiotics HN001 and NCFM in Edam cheese slightly changed its chemical composition, but the change was not significant. The pH values were significantly correlated with the changes in count (R=-0.

The effect of probiotics (Lactobacillus rhamnosus HN001, Lactobacillus paracasei LPC-37, and Lactobacillus acidophilus NCFM) on the availability of minerals from Dutch-type cheese.

The use of probiotic cultures in the production of Dutch-type cheeses did not lead to significant changes in their chemical composition but it lowered their acidity. The availability of calcium and magnesium analyzed by in vitro enzymatic hydrolysis was 19 and 35%, respectively; the availability of phosphorus was significantly higher, at >90%. The use of probiotic cultures significantly increased the availability of calcium (~2.

Viability of the Lactobacillus rhamnosus HN001 probiotic strain in Swiss- and Dutch-type cheese and cheese-like products.

The objective of this study was to determine the viability of the probiotic Lactobacillus rhamnosus HN001 in Swiss-type and Dutch-type cheese and cheese-like products (milk fat is substituted by stearin fraction of palm fat) during manufacture, ripening, and storage. The use of the probiotic L. rhamnosus HN001 in Dutch-type cheese and cheese-like products significantly (P = 0.

Calcium availability from yogurt by itself or yogurt-cereal-containing products.

Dairy products are the basic source of calcium (Ca) for many nations. The aim of this study was to determine the influence of addition of cereal products to yogurt on the ability of subsequent release of Ca present in yogurt. This was conducted in vitro by the process of enzymatic digestion simulating digestion in the human gastrointestinal tract (GIT).