Lactic Bacteria’s, Saccharomyces Yeast, Kefir, Kombucha and Spirulina: Foods of the Future | Chapter 4 | Trends in Pharmaceutical Research and Development Vol. 1

Scientific and technical aspects as related to use of microorganisms in functional foods supplementation are highly diverse and complex, since they have to deal with the viability of microorganism’s strains as well as with the safe production, nutritional composition and acceptability of the new product. However, limited information is available on the microorganism’s (Lactic bacteria’s, Saccharomyces yeast, Kefir, Kombucha and Spirulina) which can be used in functional food supplements, as well as how to use these microorganisms and generation of foods of the future. This review reports detail this information. The data from this review can be useful to support for the development of new functional products, with microbial supplementation, to the market. 


Author(s) Details

Karina Teixeira Magalhães-Guedes
Post-Graduate Program in Food Science, Department of Bromatological Analysis, Faculty of Pharmacy, Federal University of Bahia (UFBA), Barão of Geremoabo Street, s/n, Ondina, CEP: 40171-970, Salvador, BA, Brazil.  


Janice Izabel Druzian
Post-Graduate Program in Food Science, Department of Bromatological Analysis, Faculty of Pharmacy, Federal University of Bahia (UFBA), Barão of Geremoabo Street, s/n, Ondina, CEP: 40171-970, Salvador, BA, Brazil.

Rosane Freitas Schwan
Department of Biology, Federal University of Lavras (UFLA), 37.200-000, Lavras-MG, Brazil.


Itaciara Larroza Nunes
Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), 88034-001, Florianópolis-SC, Brazil.

View Book: – http://bp.bookpi.org/index.php/bpi/catalog/book/156

Usage of Probiotics in Aquaculture Cultivation of Tilapia (Oreochromis niloticus) | Chapter 10 | Advances in Agriculture and Fisheries Research Vol. 1

The use of probiotics is an approach that can be done to increase aquaculture production. This research aims to find out the optimal BIOM-S probiotic on culture media of Nile tilapia and the influence to survival rate and growth rate of Nile tilapia. This research was conducted by an experiment using Completely Randomized Design (CRD). This research consisted of five treatments and three replications, which were treatment A (control), treatment B (giving probiotic with 0,6 ml/L concentration), treatment C (giving probiotic with 0,8 ml/L concentration), treatment D (giving probiotic with, 0 ml/L concentration), and treatment E (giving probiotic with 1,2 ml/L concentration). The parameters in this research were the survival rate and specific growth rate. Survival rate and specific growth rate used data analysis with F test to find out the influence of each treatment. The concentration of optimal probiotic based on the results was 0.8 ml/L, it produced the highest survival rate for 81.67% and the specific growth rate for 0.039%. Based on these results, it is evident that the provision of probiotics can increase production in aquaculture cultivation. The results of this study are also in line with the results of similar studies on the use of probiotics in fish farming.


Author(s) Details

Yuli Andriani
Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Indonesia.

Iskandar
Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Indonesia.

Titin Herawati
Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Indonesia.

View Volume: http://bp.bookpi.org/index.php/bpi/catalog/book/138