The study on SFLAB GanedenBC 30 viability on baking products during storage

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1 Available online at Procedia Food Science 1 (211) th International Congress on Engineering and Food (ICEF11) The study on SFLAB GanedenBC viability on baking products during storage Chia-Ling Jao a, Shih-Li Huang ba *, Shao-Chi Wu a, Hsu Kuo-Chiang c a Department of Food Science and Technoy, Tung-Fang Design University, Kaohsiung, Taiwan, R.O.C. b Department of baking technoy and management, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan, R.O.C. c Department of Nutrition, China Medical University, Taichung, Taiwan, R.O.C. Abstract For understanding Bacillus coagulans, GanedenBC was used in different ways to added in raw dough and examine their viability after baking. Eight different baking products: (1) chrysanthemum cookies, (2) egg pastry cakes, () mooncakes, (4) muffins, (5) polo breads, () soda cookies, (7) sponge cakes, and (8) toasts were made from.5% GanedenBC added to their dough in two ways: (a) flour powder or (b) egg yolk. Then the (a), (b) titratable acidity, (c) GanedenBC counts, and (d) viability GanedenBC of eight different baking products were determined after storing at 4 o C for,,,,, days, or 25 o C for,, days. The eight types of raw dough had relatively lower s and rise after baking. The titratable acidity of the eight types of dough was relatively higher, and declined after baking. However, the and titratable acidity of the eight baking products remained the same after days at 4 o C. On the other hand, the GanedenBC counts in the eight baking products were less than their raw dough GanedenBC levels. For storage at both 4 and 25 o C, the results show the GanedenBC viability of baking products decreased with storage days. The dough made by flour powder and baking showed higher GanedenBC viability than by egg yolk. GanedenBC are good candidates for baking product use, both in lactic acid production and probiotic preparations. 211 Published by Elsevier B.V. Open access under CC BY-NC-ND license. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee. Keywords: Bacillus coagulans; GanedenBC ; baking; viability; * Corresponding author. Tel.: x; fax: x. address: cljao@mail.tf.edu.tw X 211 Published by Elsevier B.V. Open access under CC BY-NC-ND license. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee. doi:1.11/j.profoo

2 Chia-Ling Jao et al. / Procedia Food Science 1 (211) Introduction Probiotics are live bacteria showing documented beneficial effects [1]. Probiotics have various effects: they may be used to prevent and treat antibiotic-associated diarrhoea and acute infectious diarrhoea; they also may be effective in relieving symptoms of irritable bowel syndrome, inflammatory bowel disease, and in treating atopic dermatitis in children. Other documented effects include such overlapping mechanisms as regulating intestinal microbial homeostasis, the stimulation of local and systemic immune responses, prevention of pathogens infecting the mucosa, stabilization or maintenance of the gastrointestinal barrier function, inhibition of procarcinogenic enzymatic activity, and the competition for limited nutrients [2, ]. However, probiotic effects appear to be strain specific [4]. Regardless of the strain and its potential effect, probiotics intended for the gastro-intestinal tract must survive gastric and bile acids [4] to reach the intestinal tract, colonize the host epithelium, and have a beneficial effect [5]. The aim of the study was to determine the survival and viability of a particular strain of B. coagulans known as GanedenBC, a commercial product, in eight different baking products stored under refrigeration or at room temperature. 2.1 Materials & Methods 2.1 Test Strains GanedenBC was provided by Ganeden Biotech (Mayfield Heights, OH, USA). This B. coagulans containing product had colony forming units per gram of powder (). 2.2 Storage experiment When the different baking products were finished, they were stored in a refrigerator (GR-B5A, LG, Seoul, Korea) at 4 C for,,,,, days, or stored in microwave box at 25 o C for,, days (According to Wu et al., 25). The duration of the storage period of, titratable acidity (), GanedenBC, and viability of baking product were determined as below.. Results & Discussion The results show the s and of (1) chrysanthemum cookies, (2) egg pastry cakes, () mooncakes, (4) muffins, (5) polo breads, () soda cookies, (7) sponge cakes, and (8) toasts made from GanedenBC added to flour powder or egg yolk as shown in table 1-8. The s and of chrysanthemum cookies, egg pastry cakes, mooncakes, muffins, polo breads, sponge cakes, and toasts were constant with the storage days, both at refrigeration temperature or room temperature. And the results show the of the soda cookies made from GanedenBC added in flour powder or egg yolk all decreased for storage - days, both at refrigeration temperature or room temperature, as shown in table. And the of the soda cookies made from GanedenBC added to flour powder or egg yolk all increased in the initial stage storage days, and remained stable until the end of storage, both at refrigeration temperature or room temperature. The GanedenBC counts and GanedenBC viability of the chrysanthemum cookies, egg pastry cakes, muffins, soda cookies, sponge cakes, and toasts made from GanedenBC added to flour powder or egg yolk all decreased with the storage days, both at refrigeration temperature or room temperature. And the chrysanthemum cookies that made from GanedenBC added in flour powder appear high viability than in egg yolk. And the GanedenBC counts and GanedenBC viability of the moon cakes and polo breads made from GanedenBC added to flour powder or egg yolk all decreased with the storage days, both at

3 Chia-Ling Jao et al. / Procedia Food Science 1 (211) refrigeration temperature or room temperature. And the mooncakes that made from GanedenBC added in egg yolk appear high viability than in flour powder. In decreasing s, the baking products were all decreasing with little change, especially at storage of - days under a constant 4 o C. Further comparison with the of all baking products confirmed this outcome. Since GanedenBC produced organic acid, L(+)-lactic acid and the temperature germination was o C []. Therefore, this situation showed nutrient in baking products no more employ by GanedenBC that indicate low temperature were unfavorable for GanedenBC. So, we recommended baking products containing GanedenBC be stored under refrigeration temperature rather than at room temperature. The baking products containing GanedenBC in the flour powder had higher s and lower for chrysanthemum cookie, egg pastry cake, muffin, soda cookie, sponge cake, and toast compared to GanedenBC in egg yolk. These baking products contain less organic acid than moon cake and polo bread. Table 1. s, titratable acidities (), GanedenBC counts ( CFU/mL), and viability of the chrysanthemum cookies containing GanedenBC during storage under refrigeration temperature or at room temperature GanedenBC in Powder GanedenBC in Egg Yolk e.17.2 a 7.. a d.2 a.1 a bc.2 b.1 b c.1.1 b.74.1 b cd.2 b.2 bc ab.1 b.1 bc d.2 b.1 cd b.2 b.1 d b.2 b. bc ab.2 b. bc bc.2 b.2 ef ab.1 b.4 bc bc.2 b. ef ab.1 b.17 cd cd.2 b.1 cd bc.2 b. de a.11.2 b.47. cd a..1 b.25.7 d a..2 b.82.2 f b.1 b.7 e 1. Different letter in the same row indicate significant differences (p <.5). In this study, the baking products have complex components, such as protein and carbohydrates, that can switch on germination of GanedenBC. Maathuis et al., (21) indicated lactose and fructose digestion were measured by analyzing the production of lactate, produced after fermentation of the sugars by GanedenBC B. coagulans. Lactate is only produced by vegetative cells, and is thus a measure of germination. The of the baking products remained constant at under 4 o C during days -, meaning the germination of GanedenBC had stopped and keep spore mode. We attempted to add probiotics

4 14 Chia-Ling Jao et al. / Procedia Food Science 1 (211) 11 1 GanedenBC into different baking products as new functional foods for human gastrointestinal benefits. Clearly, the storage room temperature show more decreasing viability percentage than refrigeration temperature, indicating GanedenBC germination at room temperature that conform to the GanedenBC germination temperature. However, the mix form of baking products containing GanedenBC in the flour powder seem to have good viability for chrysanthemum cookie, egg pastry cake, muffin, soda cookie, sponge cake, and toast. This method was better than egg yolk, and in concert with the same trend of s and. This effect shows egg yolk contains more nutrients, such as protein, than flour powder. Therefore, when the raw dough of baking products is created for baking, the GanedenBC having access to the nutritional environment begin to germinate into replicative bacteria, and next stage could losing the protection cause GanedenBC died due to heating in the baking process. Another reason, fermentation time of raw dough of baking products before baking, the more fermentation time that lead to GanedenBC germination number increasing, and next stage could losing the protection cause GanedenBC died due to heating in the baking process. Therefore, this fermentation stage must be kept at low temperature and a shortened time to avoid excessive GanedenBC germination. Table 2. s, titratable acidities (), GanedenBC counts ( CFU/mL), and viability of the egg pastry cakes containing GanedenBC during storage under refrigeration temperature or at room temperature GanedenBC in Powder GanedenBC in Egg Yolk g.1 a.1 a d.2 a. a a.1. bc.88.1 b c.17.1 b b cd.1 bc.5 b a.1.2 bc bc ab.2 bc.2 c f..1 b..1 d ab.2 bc.8 c c.1.2 bc d cd.1 bc.8 e bc.1 bc. e bc.1 c.2 f c.1.2 bc e de.1 d.2 b e.8.1 d.7.1 cd bc.1 bc.1 bc c.14.2 bc.84.2 f de.1 d. e bc.2 c.1 g 2.4 Different letter in the same row indicate significant differences (p <.5).

5 Chia-Ling Jao et al. / Procedia Food Science 1 (211) 11 1 Table. s, titratable acidities (), GanedenBC counts ( CFU/mL), and viability of the mooncakes containing GanedenBC during storage under refrigeration temperature or at room temperature GanedenBC in Powder GanedenBC in Egg Yolk f..2 a a e.14.2 a.7.4 a cd.2 ab. b cd.2 b.8 b a..1 bc.81.4 c cd.2 b.8 b ab.1 bc.2 c cd.1 bc. d cd.2 b.2 b cd.2 b.2 b bc.1 bc.4 de cd.2 b.4 b bc.1 bc.1 e c.7.2 b.4.2 b e..1 bc.81.2 c cd.1 bc.1 c d.2 b.14 c b.1 b.4 c de.8.1 c.7.1 d a.7.2 b.11.5 c 14. Different letter in the same row indicate significant differences (p <.5). Table 4. s, titratable acidities (), GanedenBC counts ( CFU/mL), and viability of the muffins containing GanedenBC during storage under refrigeration temperature or at room temperature GanedenBC in Powder GanedenBC in Egg Yolk.8..2 d.2 a.8. a e.1.2 a a a.7.2 bc..1 ab b.2 ab.2 b a.7.2 bc.1.1 abcd d..2 bc.7.1 bc a..1 bc.. abcd ab.2 bc.1 cd a.5.2 c.5.2 abcd b.2 bc.2 cd a..1 bc.5.8 bcd b..2 bc.7.1 ef 1.

6 1 Chia-Ling Jao et al. / Procedia Food Science 1 (211) a..1 bc.52.2 de b.2 bc.1 f b.2 bc. abc c.8.1 b.5.7 cde c.11.2 bc bc b..2 c.7. bcd c.8.1 bc.4.2 e a..2 c.84.5 de. Different letter in the same row indicate significant differences (p <.5). Table 5. s, titratable acidities (), GanedenBC counts ( CFU/mL), and viability of the polo breads containing GanedenBC during storage under refrigeration temperature or at room temperature GanedenBC in Powder GanedenBC in Egg Yolk 4..1 e..2 a.2. a e.2.1 a.. a bc.2b.18.4 b d.1 bc. a bc.2 b.2 bc cd.2 bc.7 a cd.2 c.2 bc cd.2 c.1 bc c.18.2 bc.2.4 a b.2 bc.1 a ab.1 c.1 bc ab.2 bc.5 a a.18.2 c.2.1 c a.18.2 bc.5.21 a d.2 b.14 bc d.2 c.1 bc d.2 b. a c.17.1 bc.25.7 a cd.21.2 c d c.1.2 c a 85. Different letter in the same row indicate significant differences (p <.5).

7 Chia-Ling Jao et al. / Procedia Food Science 1 (211) Table. s, titratable acidities (), GanedenBC counts ( CFU/mL), and viability of the soda cookies containing GanedenBC during storage under refrigeration temperature or at room temperature GanedenBC in Powder GanedenBC in Egg Yolk e.21.2 a.. a f.2.1 a.. a a.8.1 b.4.2 b ab. b. b cd.1 bc.2 bc b.2 b. b c.5.2 bc.. cd c.5.2 bc.2. ed b.2 b.71 b b.2 b. b.2..1 c..1 bc.2.4 ef a.11.2 b 4.. b b.1 c. gh a.11.2 b 4.. b b.1 bc.1 cd c..1 bc.21.1 gf c.14.2 b 4.. b d.2 b. b d.1 bc. h e.14.2 b 4.. b.2 Different letter in the same row indicate significant differences (p <.5). Table 7. s, titratable acidities (), GanedenBC counts ( CFU/mL), and viability of the sponge cakes containing GanedenBC during storage under refrigeration temperature or at room temperature GanedenBC in Powder GanedenBC in Egg Yolk d.1 a.1 a e.1.1 a a a..1 b.7. b bc.1 b.8 b bc.1 b.1 b a..1 bc.57.2 bc bc.1 bc.4 b bc.1 c.4 bc bc. bc. b ab.1 c.2 bc c..1 c.5. c bc.5.1 c.4.11 c.4

8 18 Chia-Ling Jao et al. / Procedia Food Science 1 (211) c..1 c.4.2 c c..1 bc.28. d a.5.1 bc.75.5 b b.1 bc.2 b bc.7.1 b.4.2 bc d.2 bc. cd bc.1 bc.8 d d.2 bc. e.1 Different letter in the same row indicate significant differences (p <.5). Table 8. s, titratable acidities (), GanedenBC counts ( CFU/mL), and viability of the toasts containing GanedenBC during storage under refrigeration temperature or at room temperature GanedenBC in Powder GanedenBC in Egg Yolk e.1.2 a a e.2.2 a.55.1 a a.1.1 b 5..1 b c..1 c b b.2 b.2 bc cd.2 c.1 bc c.1. b cd cd.1 b. d d.1 c.1 bc cd.1 c.1 cd d.2 b.8 e cd.1 c.2 cd cd.1 b.7 f cd.1 c.7 d c.1.2 b 5.4. b b.1 b.2 bc a.14.2 b bc b.1 c.2 cd a.11.1 b e b.1 c.2 d Conclusion Generally, the raw dough of eight baking products had a lower than their baking product. On the other hand, the s,, and viability of the chrysanthemum cookie, egg pastry cake, muffin, soda cookie, sponge cake, and toast made from GanedenBC added to flour powder had relatively higher activities than in egg yolk. In contrast, the viability of the moon cake and polo bread made from GanedenBC added to egg yolk had relatively high activities than in flour powder.

9 Chia-Ling Jao et al. / Procedia Food Science 1 (211) Acknowledgements The authors offer grateful thanks to Master Asia marketing Co., Ltd. in Taiwan for supplying GanedenBC as a gift and supporting this work. References [1] Sanders M.E. 28. Probiotics: definition, sources, selection, and uses. Clinical Infectious Diseases, 4, S58- S 1. [2] Boirivant M., Strober W. 27. The mechanism of action of probiotics. Current opinion in gastroenteroy, 2, 7-2. [] Rolfe R.D. 2. The role of probiotic cultures in the control of gastrointestinal health. Nutrition Journal, 1, S- S42. [4] de Vecchi E., Drago, L. 2. Lactobacillus sporogenes or Bacillus coagulans: Misidentification or mislabeling? International Journal of Probiotics and Prebiotics, 1, -1. [5] Hyronimus B., Le Marrec C., Sassi A.H., Deschamps A. 2. Acid and bile tolerance of spore-forming lactic acid bacteria. International Journal of Food Microbioy, 1, 1-7. [] Jensen G.S., Benson K.F., Carter S.G., Endres J.R. 21. GanedenBC cell wall and metabolites: Anti-inflammatory and immune modulating effects in vitro. BMC immunoy, 2 Presented at ICEF11 (May 22-2, 211 Athens, Greece) as paper FPE8.