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Register a new user"Single Cell Protein (SCP) Production and extraction and using it in Manufacturing of labneh and spread cheese "
انتاج واستخلاص البروتين وحيد الخلية (SCP)واستخدامه في صناعة اللبنة والجبنة القابلة للمد
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Damascus University أطروحة دكتوراه
Publication date
2015
fields
Food Sciences
and research's language is
العربية
Authors
ابراهيم صافيتا( مشرف مساعد )
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أأجريت عملية الترشيح فوق العالي UF لعينات من مصل الجبن العكاوي لازالة الدسم والبروتينات والحصول على مصل منزوع البروتينات والدسم (راشح المصل) الغني بسكر اللاكتوز والذي تم تركيزه بالتبخير، أعد بعناية كبيرة بعد تدعيمه بالمواد المغذية كبريتات الأمونيوم وكبريتات المغنيزيوم، وفوسفات ثنائية الامونيوم،ليكون وسطا ملائما لنمو الخمائر القادرة على تمديد السكر وتم اختيار (15) عينة عشوائية حللت كيميائيا ً مع المصل الماخوذة منه. بعدها اختيرت سلالة نقية للخميرة تتميز باحتوائها على انزيم بيتا غالاكتوزيداز والمعروفة بأهميتها في التطبيقات الطيبة والصيدلانية وتم اكثارها في وسط التخمير (راشح المصل) حددت الشروط المثالية لنمو وإكثار الخميرة للحصول على البروتين وحيد الخلية. طبقت القيم المثالية للتخمير في المخبر الحيوي من نوع elctrolab وتم الحصول على الكتلة الحيوية التي اجربت عليها عملية التسخين بحرارة°90C-75 للحصول على البروتين وحيد الخلية(SCP). أجريت الاختبارات الكيميائية على العينات ال 15 المأخوذة وكانت النتائج ضمن الحدود المسموح بها لمنظمة ال FAO كما تم تقييم المنتج ميكروبيا ودلت النتائج أنه ضمن الحدود المسموح بها للمواصفات المحلية والعالمية، كما أثبتت التحاليل خلو المنتج من العناصر السامة والمسرطنة وأثبتت نتائج تحليل جودة البروتينات أنها عالية القيمة الغذائية. أضيف البروتين وحيد الخلية بالتناوب مع الحليب المجفف خالي الدسم بنسب مدروسة إلى اللبنك بالطريقة المباشره وإلى الجبنة القابلة للمد وتراوحت النسب بين (1_10%) . أثبتت نتائج الاختبارات الكيميائية والميكروبية للبنة على انها ضمن الحدود المسموح بها للمواصفات القياسية السورية والمواصفات العالمية، كما جرى تقييم العينات حيبا ودلت النتائج أنه لا يمكن زيادة نسبة الإضافة في اللبنة عن(4%). كما أثبتت الاختبارات الكيميائية والميكروبية على الجبنة المطبوخة القابلة للمد على انها ضمن الحدود المسموح بها للمواصفات السورية والمواصفات العالمية، كما جرى تقطيم العينات حسيا ودلت النتائج أنه لا يمكن زيادة نسبة الإضافة في الجبنة القابلة للمد عن (3%). كما دلت نتائج دراسة جدوى إقتصادية مبسطة وجود ربح جيد لدى انتاج لبنة مدعمة بالبروتين وحيد الخلية بنسبة (4%) وايضا لدى تصنيع جبن مطبوخ قابل للمد مدعم بالبروتين وحيد الخلية بنسبة(3%).
The Ultrafiltration (UF) technology was conducted on samples of akawe cheese whey to obtain the non-protein and fat whey (permeate) that rich in lactose and was concentrated by evaporation and carefully prepared after fortification by nutrients, (0.2) gr/100ml (NH4)2Hpo4 and (0.2) gr/100ml MgSo4, and (0.3) gr/100ml (NH4)2SO4, and prepared as a fermentation medium for yeasts capable of metabolizing sugar, and after that (15) samples were chosen and chemically analyzed along with the whey. Pure isolated Kluyveromyces lactis (42-K) yeast, recognized by ß- galagtosidase enzyme and its important application in food, medicine and pharmacy, was proliferating on the fermentation medium. The optimal conditions were determined to obtain single cell protein (SCP). The results referred that typical conditions of yeast growth were (6.5)% lactose concentration, pH (5), temperature (30°c), Fermentation time (24) hour, and the optimal speed of incubator shaker (350) rpm and the typical average of aerator (8%). The optimal values were applied in the bio fermentor (electrolab) to obtain biomass which was heated at (75-90 c°) for the extraction of the Single Cell Protein (SCP). The chemical analysis was conducted on (15) samples of single cell protein (SCP), and the results were in accordance with all the Syrian special specification, and (FOA) specification. The microbial estimated results met (FOA) specification, and the product was free from toxicity elements and cancered factors, which proved that the product was with high quality of proteins. The single cell protein (SCP) was added to Labneh, that manufactured by direct method, and to the proceed speared cheese between (1-10%), alternately with dried skimmed milk. The chemical and microbial analysis of Labneh met all the Syrian special specification and international codex. The result of sensory evaluation referred that percentage of single cell protein (SCP) must not exceed (4%) in the Labneh. The chemical and microbial analysis of proceed speared cheese met all the Syrian special specification and international codex. The result of sensory evaluation referred that the percentage of single cell protein (SCP) must not exceed (3%) in the proceed speared cheese. The results of a simplified feasibility study on the Labneh supported by single cell protein (SCP) (4%), and proceed speared cheese supported by single cell protein (SCP) (3%), referred to good gaining both of the products.
References used
Abdljabbar, Ahmed.H, R. Shahazad, J. Raouf ,S .Alhelu. 2008. petroleum single cell protein production,engineering and technology .Journal.27.(3):126-143. Abou – Donia S.A. 2004. Recent Developments in Zabady and Egyptian Labneh Research, A review. Egyptian of Dairy Science., 32 : 1-15. Abou – Donia, S.A., Attia, I.A., Khattab, A.A. and El – Khadragy, S.M (1992a) Characteristics of Labneh manufactured using different lactic starter cultures Egyptian J. Food Sci. 20 : 1. Abou-Donia,S.A.1991 Manufacture of Egyptian , Soft,Pickled cheeses , in Feta cheese and Related cheeses (eds R.K Robinson and A.Y. Tamime), Ellis Horwood,London. P. 126-138.
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أجريت عملية الترشيح فوق العالي UF لعينات من مصل الجبن العكاوي لإزالة الدسم والبروتينات للحصول على المصل منزوع البروتينات والدسم ( راشح المصل)
The aim of this study is to use local cheese and additions in producing
processed cheese spread with good sensory and chemical characteristics. The
results show that the best mixture can be used through experiment and sensory
evaluation, where the
percentage of total dry material in produced processed
cheese is 38.6%, fat percentage is 53% and total count bacteria after
manufacturing & after storage for 8 weeks in temperature of 5-7° is 5×101
cell/g. These bacteria are gram positive rod bacteria spores. This means that
heat processing was highly efficient in destroying the green bacterial cells, and
storage in temperature of 5-7° doesn't allow growth of bacteria spores. While
samples which stored in temperature of 20-25° show increasing total count
bacteria from 5×101cell/g directly after manufacturing to 12×101 & 20×101
cell/g after 8 weeks of storage without any changes in quality characteristics.
We conclude from these results that this product needs refrigerated storage, for
conservation product quality if storage more than 8 weeks.
Two strains of probiotic bacteria were used in this study for supplying
processed spread cheese which are: Lactobacillus acidophilus LA-5,
Lactobacillus casei 431 . Their total count after eight weeks of refrigerated
storage was 1.4×107 and 2.6×10
7 cell /g consequently .These numbers are higher
than recommended ones to show the positive impact on the consumer's health.
The results of sensory evaluation by panelist show no significant differences at
0.05 in sensory characteristics between processed cheese that supported by
probiotic bacteria and unsupported processed cheese, Both kinds of processed
cheese had got acceptance of consumers & panelist. The results of this study
show that the processed spread cheese is a suitable medium to transfer
probiotic bacteria to consumers without any changes in sensory characteristics
and chemical composition.
The protein p53 is the guardian of the cell gene contents from changes, and the
gene that produces it is called Tumor Suppressor Gene which mutates in 50% of Squamous cell
carcinoma’s cases producing defective protein .Studies have not detailed the
expression ratio of the
defective protein Within the cancer cells, also studies have less details about the cases which did not show
a mutated protein.
In this study, we present a state-of-art model; we call SYRIA, to simulate the activity of ventricular myocardial cell as an example of simulating a human cell, in which we use the latest mathematical models of cardiac cell. We rely on O'Hara (O'Hara
, et al., 2011) for modeling electrical activity, ions hemostasis, and contracting. Our presented model takes into consideration the role of potassium channels KATP, chloride channels, volume regulation channels based on the Kyoto model (A.Takeuchi, 2006), PH regulation channels based on Leem model (Leem, et al., 1999), and the improvement of the values of some variables based on the results of modern experiments, especially concentrations of ions within the mitochondrial and cytoplasm, the values of calcium buffers in the SR, values of the conductance of membrane channels, and concentrations of metabolites in the mitochondria. The previous models have been linked to a mitochondrial model based on Kembro (Kembro, et al., 2013). The SYRIA model is based on the integration and improvement of the best known models in a hierarchical structure that facilitates understanding, monitoring and reuse, we also present models for testing drugs and some external influences. The programming process is done using blocks of M-file and S-function in Simulink.
By comparing the results obtained from the simulation with the laboratory results, we observe that computer simulations give results within the normal physiological range
.
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