Source: NORTH CAROLINA A&T STATE UNIV submitted to NRP
IMPACT OF GUMS ON ACID WHEY RETENTION AND GREEK YOUGURT QUALITY
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
EVANS-ALLEN
Reporting Frequency
Annual
Accession No.
1003262
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
(N/A)
Project Start Date
Oct 1, 2014
Project End Date
Sep 30, 2017
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Recipient Organization
NORTH CAROLINA A&T STATE UNIV
1601 EAST MARKET STREET
GREENSBORO,NC 27411
Performing Department
Family and Consumer Sciences
Non Technical Summary
Acid whey is a byproduct produced during processing fermented dairy foods such as cottage cheese and Greek yogurt. The growing popularity of Greek yogurt sales in the U.S. market has resulted in an increased production of acid whey. The disposal of acid whey considered an additional cost for the dairy industry. Thus the dairy industry is actively seeking a solution to decrease acid whey production and utilize the generated acid whey. This project aimed to provide an efficient technique to reduce the production of acid whey and an economically valuable and environmentally friendly separation process for lactic acid from acid whey to better utilize the generated acid whey. The separation of lactic acid would ensure conversion of acid whey to high valuable products that can return economic benefits to the dairy industry and health benefits to consumers. For this purpose, this project will assess the impact of different gums on the production of acid whey from Greek yogurt and will examine different membranes to separate and purify lactic acid from acid whey. The project will also determine the effect of gums on the functionality of probiotics and quality of Greek yogurt. The outcomes of this project will contribute to curbing the environmental pollution created by acid whey. The findings of this project are expected to result in a significant-reduction in acid whey, improve the quality and health impact of Greek yogurt, decrease in the negative impact of acid whey, production of high purified lactic acid, and production of natural food ingredients that might benefit the food industry and human health. This project will return benefits to the dairy industry and its stakeholders.
Animal Health Component
(N/A)
Research Effort Categories
Basic
100%
Applied
(N/A)
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
5013470101050%
5023470104050%
Knowledge Area
501 - New and Improved Food Processing Technologies; 502 - New and Improved Food Products;

Subject Of Investigation
3470 - Other dairy cattle products;

Field Of Science
1040 - Molecular biology; 1010 - Nutrition and metabolism;
Goals / Objectives
The overall goal of this project is to provide an efficient technique to reduce the production of acid whey and an effective, economically valuable, and environmentally friendly separation process for lactic acid and to develop techniques that the food industry can use to better utilize the generated acid whey. This would ensure conversion of acid whey to high valuable products that can return economic benefits to the dairy industry and health benefits to consumers.This project has three distinctive objectives:To assess the impact of gums on the production of acid whey in Greek yogurtTo determine the effect of gums on functionality of probiotics and quality of Greek yogurtTo examine different membranes to separate and purify lactic acid from acid whey
Project Methods
Objective 1: To assess the impact of gums on the production of acid whey in Greek yogurtThe yogurt culture (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) will be activated in a skim milk medium and stored at 4°C to be used for yogurt preparation. Yogurt will be prepared using fresh milk (skim milk, 2% fat milk, or full fat milk) and the milk will be mixed with one of the following gums: Maltodextrin, Pectin, Locust bean, Guar, Carrageenan, Alginate, Arabic gum, and Corn starch. Gums will be added to the milk at four different concentrations (0.0, 0.05, 0.1, 0.2, and 0.4 %) then the milk will be pasteurized at 85ºC for 15 min using water path then cooled down to 42ºC. Previously activated starter culture will be added to the milk at 3%, mixed, and incubated at 42°C for 4 h. Control samples will be prepared without the addition of gums. Samples will be centrifuged at 5000 ×g for 10 min and acid whey (AW) will be collected and weighted.AW production will be expressed as: [1- (AW weight/initial sample weight) × 100]Objective 2: To determine the effect of gums on functionality of probiotics and quality of Greek yogurtEffect of gums on the functionality of probiotics:Individual strain of Bifidobacterium will be activated then mixed with the yogurt culture. The mixture will be used to prepare the yogurt as described in objective one. Yogurt samples will be stored at 4°C and then tested for probiotic viability and enzymatic activity at 0, 1, 2, and 4 weeks of storage. Viability of Bifidobacterium strains will be determined by plating onto BIM 25 agar. Functionality of probiotic will include determination of α-glucosidase and β-glucosidase activity.Effect of gums on the quality of Greek yogurtThe quality of Greek yogurt will be determined by measuring titratable acidity, pH value texture, rheology, and change in color. Standard meathods of titratable acidity and pH will be used. The texture will be evaluated using a Texture Analyzer (TA3/100) with a 2.54 cm diameter cylinder probe. The rheology of yogurt will be determined using a laboratory Rheometer, Bohlin VOR Computer-Controlled Rheometer System. The color of yogurt will be measured using a laboratory calorimeter, Hunter D-54 Reflectance Lab Ultra Scan Sphere Spectrophotometer.Objective 3: To examine different membranes to separate and purify lactic acid from acid wheyDifferent membrane technologies will be tested for ability to separate lactic acid from acid whey. These membranes are polytetrafluoroethelene, ultrafiltration and nanofiltration membranes. Separation of acid whey will result in lactic acid and acid whey retentate. The latter will be warmed and spray dried to produce a powder for storage and to be used in the next objectives.Statistical analysisEach experimental test will be conducted independently three times in a completely randomized block design. The data will be reported as a mean and standard deviation of the triplicate tested samples. R Project for Statistical Computing, version R-2.15.3 (www.r-project.org), will used to determine the significance of differences between treated samples and control using the means of triplicate tested samples by one-way ANOVA (analysis of variance) at a significance level of p < 0.05.

Progress 10/01/14 to 09/30/17

Outputs
Target Audience:There are different target audiences for our project. We usually group these audiences into four groups: 1. Academic and scientific community, 2. Local and state residents of North Carolina, 3. dairy farmers and 4. Food and dairy industry. Changes/Problems:All of the tasks involved in objectives 1, 2, and 3, were successfully completed. We added statistical design-named-response surface methodology to help us better understand the condition required to reduce acid whey. What opportunities for training and professional development has the project provided?Several high school, undergraduate, and graduate students were directly involved in this project as well as in related work. Students attended several local, regional and national conferences where they presented their findings. Student High School/Undergrad/Grad Responsibilities/Accomplishments Mariama Ibrahim (no relation) High School Microbiological and biochemical experiments. Has helped develop a laboratory course related to her experimental work. Rabin Gyawali PhD Student Experimental design, carrying out experiments, documenting results, lab management, manuscript writing. Several papers published and conference presentations. Temitayo Obanla PhD Student Helped design and implement microbiological experiments. Is currently writing his thesis. Published manuscripts and presented work in several conferences. Award winning poster. Amira Ayad PhD student Carried water holding capacity experiments and media experiments. Published one article. Presented at several conferences. Won award for presentation. Successfully completed her thesis in 2016. Nwadiuto Nwmaioha M.S. student. Yogurt experiments, media development. Has presented in conferences. Shannon Walston Undergraduate Data collection, laboratory orders. Nadia Idris Undergraduate Routine laboratory work, assisted in experimental work. Imani Payne Undergraduate Helped design of yogurt sensory experiments. Imani Grimes Undergraduate Helped design and implement microbiological experiments. Rita Fiagbor M.S. student Has learned basic microbiological techniques. Kayla Harris Undergraduate Studied bacterial viability under storage. How have the results been disseminated to communities of interest?We have made presentations at several teacher conferences about dairy products and nutrition. We have also made many presentations in high schools and to high school students who attended our workshops and NCA&T. We also have made presentations to farmers on Small Farmer´s Field Day. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? The growing popularity of Greek yogurt in the U.S. market has resulted in increased acid generation in the environment. This is because the production of 1 ounce of Greek yogurt is estimated to require an input of about 3 ounces of milk. There are strict regulations prohibiting the dumping of acid whey and particular care must be taken with its disposal. Thus, the disposal of acid whey leads to additional costs for the dairy industry. As a result, the dairy industry is actively seeking a solution to ameliorate the impact of acid whey production. The aim of this project is to understand the factors that impact acid-whey production in Greek yogurt with a goal to reduce acid-whey production while improving the quality of yogurt. In addition, we wanted to develop a practical method for converting acid whey, a costly waste product, into a usable product. The objectives are this project are: To assess the impact of gums on the production of acid whey in Greek yogurt. To determine the effect of gums on functionality of probiotics and quality of Greek yogurt. To examine different membranes to separate and purify lactic acid from acid whey. We have completed objectives 1 and 2, completion of objective No. 3 is in progress. To complete objective 1, we examined the effects of food additives on acid-whey production in Greek yogurt. We examined the effects of five different gums and 50 different milk proteins at various concentrations. We also tested the impact of different fermentation temperatures (37, 40 and 44 C) on acid production. Our results showed that at 0.04-0.06% pectin or 0.04- 0.05% gum, Arabic could be used to reduce acid whey production by 8-10%. The quantity of acid whey could also be reduced by 10-12% when adding skim milk or whey-protein concentrates at very low concentrations (~0.06-0.08%). Acid-whey production is reduced when using lower incubation temperatures of between 39- and 40-degrees Celsius. This change results in viscous yogurt that holds more acid whey within the gel structure. To meet objective No. 2, we assessed the effects these food additives had on the functionality of probiotics. We found that using pectin, Arabic gum and skim milk improved the viability of probiotics in Greek yogurt. The enzymatic activities of probiotics were enhanced with the addition of milk proteins. Importantly, lactase, the enzyme responsible for breaking down lactose, is enhanced with the addition of skim milk powder. We have also completed objective No. 3. With the help of A&T researcher, Dr. Ghasem Shahbazi, we have tested various ultrafiltration membranes and have achieved purity of lactic acid of 80%. By developing a method of separating and purifying lactic acid from acid whey, we designed a new way of producing economically valuable products from waste acid whey: acid free usable protein. This technology will have a direct economic impact on the state of North Carolina and on dairy industry stakeholders, both by reducing the costs of waste management, and by creating a new marketable product. In summary, we have developed and implemented a new technology for reducing the production of acid whey, a waste that is expensive to manage. We have also developed a system for converting acid whey into a usable product. Significantly, this project has promoted the concept of utilizing food byproducts instead of disposing of them. As a result of this project, our institution has gained the research tools needed to establish a specific research program into the exploitation of food processing byproducts. The project has greatly improved the knowledge and research capabilities of faculty, staff and students in this area. Overall, this project will enhance the performance of the research and educational programs at N.C. A&T State University in basic and applied food microbiology and food safety.

Publications

  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2017 Citation: Ibrahim, M. (STEM Early College student) Zimmerman, T., Ibrahim, S.A., Measuring lactase activity as a method for assessing the potential of different yogurts to treat lactose intolerance. Undergraduate Research Symposium, NCA&T, April 4th, 2017
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2017 Citation: Ibrahim, S.A. The Use of Choline and its Analogs to Prevent Lysis of the Probiotic Bacteria Lactobacillus reuteri. 17th Annual Poster and Vendor Night, ARD 1890 symposium (submission #642), Atlanta Georgia, 2017, April 2-5
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2017 Citation: Gyawali, R., Zimmerman T., Walker, J. T., Giddings, V. L., Ibrahim S.A. Impact of Hydrocolloids on the Production of Acid Whey in Greek Yogurt, ARD Research Symposium, 2017 April 1-4
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2016 Citation: Ayad A.A., El-Rab, D.G , Gyawail R., Obanla, T., Shahbazi, A, Worku, M., Schimmel, K., Zimmerman, T., Ibrahim, S.A. Using date palm (Phoenix Dactylifera L.) by-products to cultivate Lactobacillus reuteri spp. (submission # 979) Annual Biomedical Research Conference for Minority Students.2016 November 9-12.
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2016 Citation: Gyawail R., Walston, S., Nwamaioha, N., Zimmerman, T., Ibrahim, S.A. Impact of hydrocolloids on the production of acid whey in Greek Yogurt (final paper number: 667). American Chemical Society Southeastern Regional Meeting, 2016 October 23-26
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2016 Citation: Obanla, T., Adjei-Fremah, S., Gyawali R., Zimmerman T., Worku, M., Ibrahim, S. A. Aspirin could impact the growth, functionality, and protein expression profile of Lactobacillus rhamnosus (ATCC 53103). North Carolina American Society for Microbiology. October 1, 2016 .
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2017 Citation: Zimmerman, T. , Ibrahim, M., Ibrahim, S.A. Using Yogurt as a Model to Linking Biochemical Concepts to Food Science, NCABRS Bridging the Gap, October 24, 2017
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2017 Citation: Ibrahim, S., Gyawali, R., Nwamaioha, N., Fiagbor, R., Zimmerman, T., Healthy Homemade Yogurt , Small Farms Field Day, June 15, 2017
  • Type: Journal Articles Status: Under Review Year Published: 2017 Citation: Gyawali, R., Zimmerman, T., Ibrahim, S. A (2017) The use of pectin and whey protein concentrate as potential additives for nonfat Greek-style yogurt manufacturing, INDA. UNDER REVIEW
  • Type: Journal Articles Status: Submitted Year Published: 2017 Citation: Ibrahim, S.A., Ayman, A.A., Hafsa, S.A (2017) Effect of Dietary Polyphenol-Rich Plant from Grape Seed on Growth Performance, Antioxidant Capacity and Ileal Microflora in Broiler Chicks Journal of Animal Physiology and Animal Nutrition
  • Type: Journal Articles Status: Under Review Year Published: 2017 Citation: Zimmerman T., Ibrahim, M., Gyawali, R., Ibrahim S.A. (2017), UNDER REVIEW Linking Biochemical Concepts to Food Safety Using Yogurt as a Model, Journal of Microbiology and Biology Education
  • Type: Journal Articles Status: Submitted Year Published: 2017 Citation: Zimmerman, T., Gyawali, R., Ibrahim, S.A. (2017) Biotechnology Letters, Autolyse the cell in order to save it? Inducing, then blocking, autolysis as a strategy for delaying cell death in the probiotic Lactobacillus reuteri. Biotechnology Letters
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Zimmerman T., Ibrahim, S.A. Choline kinase, a novel drug target for the inhibition of Streptococcus pneumonia. (2017), Antibiotics (Basel). 6(4).
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Damoon Ghofrani Tabari, Salam A Ibrahim .2017. Effects of in ovo injection of threonine on hatchability, intestinal morphology, and somatic attributes in Japanese quail (Coturnix japonica). Journal of Applied Animal Research 45 (1), 437-441.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: A. Daneshmand, H. Kermanshahi, M. Danesh Mesgaran, A.J. King, S.A. Ibrahim. 2017. Effect of pure purine nucleosides on growth performance, gut morphology, digestive enzymes, serum lipids and immune response in broiler chickens. Br. Poultry Science (5):536-543
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: H. Kermanshahi, R. Majid Zadeh Heravi, A. Attar, A. R. Abbasi Pour, E. Bayat, M. Hossein Zadeh, A. Daneshmand, S. A. Ibrahim. 2017. Effects of acidified yeast and acidified whey on performance, organ weights, intestinal microflora, and gut morphology of male broilers. Brazilian Poultry Science, 19 (2)
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2017 Citation: Zimmerman, T. , Ibrahim, M., Rabin Gyawali, Ibrahim, S.A. Linking Biochemical Concepts to Food Science Using Yogurt as a Model, SERMACS, November 8, 2017
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2017 Citation: Zimmerman, T. , Rabin Gyawali, Ibrahim, S.A. Autolyse the cell in order to save it? Triggering autolysis and then blocking its effects downstream as a strategy for improving the viability of L. reuteri, SERMACS, November 8, 2017


Progress 10/01/15 to 09/30/16

Outputs
Target Audience:There are different types of target audience for our project. Researchers usually group these audiences into 4 groups: academic and scientific community; local and state communities including citizen of North Carolina; dairy farmers, and; food and dairy industry. Efforts: Researchers have conducted several workshops and presentations for our undergraduate and graduate students; Food safety and sanitation (FCS346), Food microbiology (FCS644), Special problems in food and nutrition (FCS637)/(FCS603) and seminar (FCS744). Researchers conducted a Workshop for high school students during the RAP program (June 2016). Researchers conducted a Workshop for high school students during the RAP program (June 2016). Researchers made a presentation about Researchers have made numerous presentations at the local and national/international conferences. Changes/Problems:Most of the tasks involved in Objectives 1 and 2 are successfully completed. We added statistical design named response surface methodology to help us better understand the condition required to reduce acid whey. We are planning to work with NCSU and Dr. Shahbazi to complete the project within 6-8 months. What opportunities for training and professional development has the project provided?Several high school, undergraduate, and graduate students are directly involved in this project as well as in related work. Students attended several local, regional and national conferences where they presented their findings. How have the results been disseminated to communities of interest?Researchers have made presentations at several teacher conferences about dairy products and nutrition. We have also made many presentations in high schools and to high school students who attended our workshops and NCA&T; and have made a presentation to farmers on Small Farmer´s Field Day. What do you plan to do during the next reporting period to accomplish the goals?Researchers plan to continue to work on this project and complete all the objectives by September 2017. Two master´s students and two PhD students will work on the project until completion. Few new research manuscripts and review papers will be prepared and submitted by the end of the project. There are plans to develop a symposium related to acid whey in 2017-2018. The work will be presented at national and international conferences during 2017-2018 academic year.

Impacts
What was accomplished under these goals? The growing popularity of Greek yogurt in the US market has resulted in increased acid generation. This is because the production of one ounce of Greek yogurt is estimated to require an input of about three ounces of milk. There are strict regulations prohibiting the dumping of acid whey and particular care must be taken with its disposal. Thus, the disposal of acid whey leads to additional costs for the dairy industry. As a result, the dairy industry is actively seeking a solution that can ameliorate the impact of acid whey production. The aim of this project is to understand the factors that impact acid whey production in Greek yogurt in order to reduce acid whey production while improving the quality of yogurt. In addition, we wanted to develop a practical method for converting acid whey, a costly waste product, into a usable product. The objectives are this project are: To assess the impact of gums on the production of acid whey in Greek yogurt To determine the effect of gums on functionality of probiotics and quality of Greek yogurt. To examine different membranes to separate and purify lactic acid from acid whey. We have completed objectives 1 and 2, completion of objective #3 is in progress. In order to complete objective 1, we examined the effects of food additives on acid whey production in Greek yogurt. We examined the effects of 5 different gums and 50 different milk proteins at various concentrations. We also tested the impact of different fermentation temperatures (37, 40 and 44 C) on acid production. Our results showed that at 0.04-0.06% pectin or 0.04- 0.05% gum Arabic could be used to reduce acid whey production by 8-10%. The quantity of acid whey could also be reduced by 10-12% when adding skim milk or whey protein concentrates at very low concentrations (~0.06-0.08%). Acid whey production is reduced when using lower incubation temperatures of between 39 and 40 degrees Celsius. This change results in viscous yogurt that holds more acid whey within the gel structure. In order to meet objective #2 we assessed the effects these food additives had on the functionality of probiotics. We found that using pectin, Arabic gum and skim milk improved the viability of probiotics in Greek yogurt. The enzymatic activities of probiotics were enhanced with the addition of milk proteins. Importantly, lactase, the enzyme responsible for breaking down lactose, is enhanced with the addition of skim milk powder. Researchersare currently in the process of completing Objective #3, which we anticipate tocomplete by the end of September 2017. With the help of Dr. Shahbazi, researchers have tested various ultrafiltration membranes and have achieved purity of lactic acid of 10%. By developing a method of separating and purifying of lactic acid from acid whey, we will have designed a new way of producing economically valuable products from waste acid whey: acid free usable protein. This technology will have a direct economic impact on the state of North Carolina and on dairy industry stakeholders, both by reducing the costs of waste management, and by creating a new marketable product. Researchers have developed and implemented a new technology for reducing the production of acid whey, a waste that is expensive to manage. Researchers will soon also have a system for converting acid whey into a usable product. Significantly, this project has promoted the concept of utilizing food byproducts instead of disposing of them. As a result of this project, the university has gained the research tools needed to establish a program of research into the exploitation of food processing byproducts. The project has greatly improved the knowledge and research capabilities of faculty, staff, and students in this area. Overall, this project will enhance the performance of the research and educational programs at NCA&TSU in basic and applied food microbiology and food safety.

Publications

  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Kermanshahi H., Golian, A., Khodambashi, N.E., Daneshmand, A., Tabari, D.G., Ibrahim S.A. (2017). Effects of in ovo injection of threonine on hatchability, intestinal morphology, and somatic attributes in Japanese quail (Coturnix japonica). Journal of Applied Animal Research 45 (1), 437-441.
  • Type: Journal Articles Status: Under Review Year Published: 2017 Citation: Daneshmand, A, Kermanshahi, H., Mesgaran, M.D., King, A.J., Ibrahim, S.A. (2017). Effect of pure purine nucleosides on growth performance, gut morphology, digestive enzymes, serum lipids and immune response in broiler chickens. Poultry Science.
  • Type: Journal Articles Status: Under Review Year Published: 2017 Citation: Daneshmand, A, , Kermanshahi, H, Danesh, M.M., King, A.J, Ibrahim, S.A. . (2017). Effect of pure pyrimidine nucleosides on growth performance, gut morphology, digestive enzymes, serum lipids and immune response in broiler chickens. Journal of Animal Physiology and Animal Nutrition
  • Type: Journal Articles Status: Under Review Year Published: 2017 Citation: Kermanshahi, H, Heravi, R.M.Z., Attar, A., Pour, A.R.A, Bayat, E., Zadeh, M.H., Daneshmand, A, , Ibrahim, S.A. (2017). Effects of acidified yeast and acidified whey on performance, organ weights, intestinal microflora, and gut morphology of male broilers. Brazilian Poultry Science.
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2017 Citation: Gyawali, R., Zimmerman T., Walker, J. T., Giddings, V. L., Ibrahim S.A. Impact of Hydrocolloids on the Production of Acid Whey in Greek Yogurt, ARD Research Symposium, 2017 April 1-4.
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2017 Citation: Obanla T., Zimmerman T., Walker, J. T., Giddings, V. L., Ibrahim S.A. Long Term Exposure Effects of Aspirin on Growth, Functionality and Protein Profile of Lactobacillus rhamnosus (ATCC 53103)., ARD Research Symposium, 2017 April 1-4.
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2017 Citation: Zimmerman T., Gyawali, R., Walker, J. T., Giddings, V. L., Ibrahim S.A. The Use of Choline and its Analogs to Prevent Lysis of the Probiotic Bacteria Lactobacillus reuteri.,ARD Research Symposium, 2017 April 1-4.
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2017 Citation: Gyawali, R., Obanla T., Zimmerman T., Walker, J. T., Giddings, V. L., Ibrahim S.A. Natural Treatment Solutions for Surface Decontamination of Eggs Experimentally Infected with Salmonella, ARD Research Symposium, 2017 April 1-4.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Waltson,S., Obanla, T., Adjei-Fremah, S., Gyawali, R., Zimmerman T., Worku, M., Ibrahim,. The effects of aspirin on the growth, functionality, and protein expression profile of the beneficial gut bacterium Lactobacillus rhamnosus (ATCC 53103), S.A. Annual Biomedical Research Conference for Minority Students, 2016 November 9-12.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Ayad A.A., El-Rab, D.G , Gyawail R., Obanla, T., Shahbazi, A, Worku, M., Schimmel, K., Zimmerman, T., Ibrahim, S.A. Using date palm (Phoenix Dactylifera L.) by-products to cultivate Lactobacillus reuteri spp. (submission # 979) Annual Biomedical Research Conference for Minority Students. 2016 November 9-12.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Zimmerman T., Walston, S., Gyawali R., Nwamaioha, N., Ibrahim S.A. The use of choline and its derivatives to retain viable cells of the probiotic bacteria Lactobacillus reuteri (final paper number: 638) American Chemical Society Southeastern Regional Meeting, 2016 October 23-26.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Gyawail R., Walston, S., Nwamaioha, N., Zimmerman, T., Ibrahim, S.A. Impact of hydrocolloids on the production of acid whey in Greek Yogurt (final paper number: 667). American Chemical Society Southeastern Regional Meeting, 2016 October 23-26.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Gad El-Rab, D., Ayad, A., Zimmerman, T., Ibrahim, S. Date palm (Phoenix dactylifera) extract has inhibitory effect against Escherichia coli O157: H7 (final paper number: 645). American Chemical Society Southeastern Regional Meeting, 2016 October 23-26.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Gad El-Rab, D., Ayad, A., Zimmerman, T., Ibrahim, S. Synergistic effect of Lactobacillus paracasei 441 and inulin to improve the viability of bifidobacteria in fermented milk (final paper number: 644). American Chemical Society Southeastern Regional Meeting, 2016 October 23-26.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Obanla, T., Adjei-Fremah, S., Gyawali R., Zimmerman T., Worku, M., Ibrahim, S. A. Aspirin could impact the growth, functionality, and protein expression profile of Lactobacillus rhamnosus (ATCC 53103). North Carolina American Society for Microbiology. October 1, 2016.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Obanla, T., Grimes I., Worku, M., Giddings V.L., Zimmerman T., Ibrahim, S.A. The long term exposure effects of Aspirin on Growth, Functionality, and Protein Profile of Lactobacillus rhamnosus (ATCC 53103).II International Summit of Probiotics, Health, and NutraCeuticals, Baltimore, MD 2016 September 7-9.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Obanla, T., Adjei-Fremah, S., Gyawali, R., Zimmerman T., Worku, M., Ibrahim, S.A. Long term exposure effects of aspirin on growth, functionality and protein profile of Lactobacillus rhamnosus (ATCC 53103). EPA Youth Symposium, Atlanta, Georgia, September 9, 2016.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Ayad A.A., El-Rab, D.G , Shahbazi, A, Worku, M., Schimmel, K., Ejimakor G., Zimmerman, T., Ibrahim, S.A. Using date palm (Phoenix dactylifera L.) by-products to cultivate Lactobacillus reuteri spp. EPA Youth Symposium, Atlanta, Georgia, 2016 September 9, 2016.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Walston S., Zimmerman, T., Ibrahim, S.A. Development of a minimal media for Lactobacillus reuteri for the study of the effects of micronutrients on cholesterol degradation EPA Youth Symposium, Atlanta, Georgia, 2016 September 9, 2016.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Nwamaioha N., Gyawaili R., Idris, N.Y.,Zimmerman, T., Ibrahim, S.A. A medium for the Enumeration and Differentiation of Lactobacillus delbrueckii subsp. bulgaricus. EPA Youth Symposium, Atlanta, Georgia, 2016 September 9, 2016.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Obanla, T., Adjei-Fremah, S., Gyawali, R., Zimmerman T., Worku, M., Ibrahim, S.A. American Chemical Society Southeastern Regional Meeting, 2016 October 23-26. The effects of aspirin on the growth, functionality, and protein expression profile of the beneficial gut bacterium Lactobacillus rhamnosus (ATCC 53103) (final paper number: 666).
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Ayad A., El-Rab, D.G., Shahbazi, A., Worku, M., Giddings, V.L., Ibrahim, S.A., Date palm (Phoenix dactylifera L.) as a primary constituent in developing a medium for the cultivation of lactic acid bacteria. The NCAFCS 2016 conference, New Bern, North Carolina 2016 April 7-8.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Gyawali, R., Idris, N.Y., Worku, M., Giddings, V.L., Ibrahim, S.A., Effects of hydrocolloids on acid whey production of nonfat greek yogurt. The NCAFCS 2016 conference, New Bern, North Carolina 2016 April 7-8.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Muhialdin, B.J., Ibrahim, S.A., Effects of hydrocolloids on acid whey production of nonfat greek yogurt. The NCAFCS 2016 conference, New Bern, North Carolina 2016 April 7-8.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Ma Z., Hou T., Shi. W., Liu. W., Ibrahim, S.A, He, H. (2016) Purification and identification of corn peptides that facilitate alcohol metabolism by semi-preparative high-performance liquid chromatography and nano liquid chromatography with electrospray ionization tandem mass spectrometry. Journal of Separation Science:.39: 4234-4242.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Liu Y., Zhang, B., Ibrahim, S.A., Gao, S.S., Yang, H., Huang, W. (2016). Purification, characterization and antioxidant activity of polysaccharides from Flammulina velutipes residue. Carbohydrate polymers. 145: 71-77.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Ayad A.A., El-Rab, D.G , Shahbazi, A, Worku, M., Schimmel, K., Ejimakor G., Zimmerman, T., Ibrahim, S. A. (2016) Using date palm (Phoenix dactylifera L.) by-products to cultivate Lactobacillus reuteri spp. Journal of Food Research 2016 August 5(5), 2016.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Obanla T., Adjei-Fremah, S., Gyawali, R., Zimmerman, T., Worku M., Ibrahim, S.A. Effects of long term to aspirin on growth, functionality and protein profile of Lactobacillus rhamnosus (LGG) (ATCC 53103). Journal of Food Research; Vol. 5, No. 4; 2016.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Gyawali, R., & Ibrahim, S. A. (2016). Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt. Trends in Food Science & Technology, 56, 61-76.
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2016 Citation: Ibrahim, S.A., Ayman, A.A., Hafsa, S.A. (2016). Carob pods (Ceratonia siliqua L.) improved growth performance, antioxidant attributes and caecal characteristics in growing rabbits. Journal of Animal Physiology and Animal Nutrition
  • Type: Journal Articles Status: Submitted Year Published: 2017 Citation: Zimmerman, T., Gyawali, R., Ibrahim, S.A. (2017) The use of choline and its analog Hemicholinium-3 to improve cell viability in cultures of the probiotic strain Lactobacillus reuteri DSM 20016 Journal of Science Food and Agriculture.
  • Type: Journal Articles Status: Accepted Year Published: 2017 Citation: Ibrahim, S.A., Ayman, A.A., Hafsa, S.A (2017) Effect of Dietary Polyphenol-Rich Plant from Grape Seed on Growth Performance, Antioxidant Capacity and Ileal Microflora in Broiler Chicks Journal of Animal Physiology and Animal Nutrition.
  • Type: Journal Articles Status: Submitted Year Published: 2016 Citation: Ibrahim, S.A., Ayman, A.A., Hafsa, S.A (2016) Effect of Moringa oleifera leaves on broiler performance, biochemical parameters and ileal microbial population, Journal of Animal Physiology and Animal Nutrition.
  • Type: Journal Articles Status: Submitted Year Published: 2016 Citation: Gyawali, R., Zimmerman, T., Ibrahim, S. A (2016) Ingredient supplementation effects on water holding capacity in greek style yogurt, Journal of Food Processing and Preservation.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Hayek, S.A., Ibrahim, S.A. (2016) Effect of metal ions on the enzymatic activity of lactobacillus reuteri growing in a sweet potato medium, Proceedings of the 2013 National Conference on Advances in Environmental Science and Technology (pp. 157-164).
  • Type: Journal Articles Status: Other Year Published: 2016 Citation: Hathurusinghe, M.H., Ibrahim, S.A. (2016) Influence of brodifacoum and bromadiolone on growth of yoghurt cultures in milk. International Journal of Dairy Technology.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Bor, T., Gyawali, R., Ibrahim, S.A. (2016) Evaluating the effectiveness of essential oils and combination of copper and lactic acid on the growth of E.coli O157: H7 in laboratory medium. Foods, 5 (1), 14.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Rafiq, R., Hayek, S.A., Anyanwu, U.; Hardy, B.I., Giddings, V.L., Ibrahim, S.A., Tahergorabi, R.; Kang, H.W. (2016) Antibacterial and Antioxidant Activities of Essential Oils from Artemesia hraba-alba Asso., Pelargonium capitatum x radens and Laurus nobilis L. Foods 5, 28.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Kermanshahi H., Daneshmand, A., Khodambashi, N.E., Tabari, D.G., Doosti, M., Javadmanesh, A., Ibrahim S.A. (2016). Effect of in ovo injection of threonine on Mucin2 gene expression and digestive enzyme activity in Japanese quail (Coturnix japonica). Research in veterinary science 100, 257-262.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Kermanshahi H., Tabari, D.G, Khodambashi, N.E., Daneshmand, A. and Ibrahim S.A. (2017). Effect of in ovo injection of threonine on immunoglobulin A gene expression in the intestine of Japanese quail at hatch. Journal of Animal Physiology and Animal Nutrition, 101 (1): 10-14.


Progress 10/01/14 to 09/30/15

Outputs
Target Audience:There are different target audiences for this project -- academic and scientific community, local and state community including citizens of North Carolina, dairy farmers and the food and dairy industry. Efforts: Researchers have conducted several activities related to this project: Researchers have conducted several workshops and presentations for our undergraduate and graduate students; Experimental food (FCS735), Food microbiology (FCS644), Special problems in food and nutrition (FCS637)/(FCS603) and seminar (FCS744). Researchers conducted a dairy food presentation for high school students during the RAP program (July 2015). Researchers conducted few high school workshop (Winston Salem, Greensboro, Sanford, Thomasville areas) for food safety and healthy foods including Greek yogurt. Researchers presented our project at the regional dairy technology group that include dairy farmers and industry. Researchers have several presentations at the local/ national/international conferences. Changes/Problems:Most of the tasks involved in objectives 1 and 2 were successfully completed. Researchers added statistical design named response surface methodology to better understand the condition required to reduce acid whey. Researchers are planning to work with NCSU and Dr. Shahbazi to complete the project within 6-8 months. What opportunities for training and professional development has the project provided?This project has two integrated approaches: Basic and applied research. Researchers have worked with an issue related to the increase production of Greek yogurt. The growing popularity of Greek yogurt sales in the U.S. market has resulted in an increased production of acid whey as it has been estimated that the production of one ounce of Greek yogurt requires about three ounce of milk. There are strict regulations against the dumping of acid whey and particular care must be taken with its disposal. Thus, the disposal of acid whey creates additional costs for the dairy industry. As a result, the dairy industry is actively seeking a solution to these problems associated with acid whey. The expected outcomes of this project will have an immediate benefit to the food industry and to its stakeholders. This project will help to promote and implement a new technology for converting acid whey into beneficial products and will also improve waste management. Separation and purifying of lactic acid from acid whey will produce economically valuable products. Converting acid whey to valuable products, the project will have a direct economic impact on the state of North Carolina and the dairy industry stakeholders. This project will help to promote and implement the concept of utilizing food byproducts and will assist the institution in acquiring and facilitating active research tools needed for the establishment of a higher quality program in utilizing food processing byproducts. The project will advance the knowledge and research capabilities of faculty, staff, and students in this area. Overall, this project will enhance the performance of the research and educational programs at NCA&TSU in basic and applied food microbiology and food safety. Several undergraduate and graduate students are directly involved in this project. One undergraduate student assisted in the laboratory work (sample preparation, laboratory cleaning and update the SOP). Students attended several local, regional and national conferences to present the research findings. How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals?Researchers plan to continue to work on this project and complete all the objectives. One Master students will participate in this project in spring-summer and fall 2016. One PhD student will compete his project. At least 3 manuscripts under preparations and one review will be submitted soon. Researchers plan to develop a symposium related to acid whey in 2017. The work will be presented during 2016-2017 academic year at national and international conferences.

Impacts
What was accomplished under these goals? In this project, scientists proposed three objectives to understand factors that impact acid whey production in Greek yogurt. The objectives were: assess the impact of gums on the production of acid whey in Greek yogurt; determine the effect of gums on functionality of probiotics and quality of Greek yogurt; examine different membranes to separate and purify lactic acid from acid whey. Researchers are currently completing objectives 1 and 2. In objective 1, researchers examined the effect of food additives, mainly gums and milk proteins on acid whey production in Greek yogurt. Researchers exam different gums (5) and (50 milk proteins with different concentration. Researchers also example the impact of different fermentation temperatures (37, 40 and 44 C) on acid production. The results showed that pectin and gum Arabic at 0.05% could be used to reduce acid whey production by 8-10%. In addition milk proteins (skim milk or whey protein concentrate) at 0-075% could reduce the quantity by 10-12%. Researchers can reduce the acid whey production using lower incubation temperatures (39-40 C). This will allow to produce more viscose yogurt and hold more acid whey within the gel. The addition of these food additive improve the viability of probiotics in Greek yogurt. The enzymatic activities of probiotics enhanced with the addition of milk proteins at 5-10%. Lactase activities enhance with the addition of skim milk powder. The project aimed to reduce acid whey production while improving the quality and to develop a practical method for lactic acid separation to utilize acid whey. As a result, the project will produce functional food ingredients that can benefit human health. This approach will help solve the growing problem of acid whey in the dairy industry. Researchers are planning to work with North Carolina State University food scientists to complete objective 2. In addition researchers are working with Dr. Shahbazi on the member separation. Researchers anticipate to complete the objectives by September 2016.

Publications

  • Type: Journal Articles Status: Awaiting Publication Year Published: 2016 Citation: Ibrahim, S. A. 2016. Lactobacillus spp.: Other Species. 130-141. Reference Module in Food Science, 2016.
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2016 Citation: Ying Liu, Xiao-xiao Xie, Salam A. Ibrahim, Shahzor Gul Khaskheli, Hong Yang, Yan-feng Wang, Wen Huang. 2015. Characterization of Lactobacillus pentosus as a starter culture for the fermentation of edible oyster mushrooms (Pleurotus spp.). LWT - Food Science and Technology, Volume 68, May 2016, Pages 21-26.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Ying Liu, Gang Cheng, Ting Han, Hong Yang, S.A. Ibrahim, Wen Huang. 2015. Microbial transformation of tectoridin from Pueraria flos by Lactobacillus and bifidobacteria. Food Chemistry. 131:149-154.
  • Type: Journal Articles Status: Submitted Year Published: 2016 Citation: Ibrahim, S.A. and S.A. Hayek. 2016. Cultivation media of dairy lactic acid bacteria: A critical element to dairy industry. A review.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: R. Gyawali, S.A. Hayek, S.A. Ibrahim. 2015. Plant extracts as antimicrobials in food products: Mechanisms of action, extraction methods, and applications. Handbook of Natural Antimicrobials for Food Safety and Quality, 2015, Pages 49-68.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Atilola, O.A.; Gyawali, R.; Aljaloud, S.O.; Ibrahim, S.A. (2015). Use of Phytone Peptone to Optimize Growth and Cell Density of Lactobacillus reuteri. Foods , 4, 318-327.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Gyawali, R.; Minor, R.C.; Donovan, B.; Ibrahim, S.A. Inclusion of Oat in Feeding Can Increase the Potential Probiotic Bifidobacteria in Sow Milk (2015). Animals, 5, 610-623. 1.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Karlton?Senaye, B. D., Tahergorabi, R., Giddings, V. L., & Ibrahim, S. A. (2015). Effect of gums on viability and ??galactosidase activity of Lactobacillus spp. in milk drink during refrigerated storage. International Journal of Food Science & Technology, 50(1), 32-40.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Gyawali, R., & Ibrahim, S. A. (2015, October). Decontamination of Escherichia coli O157: H7 from leafy green vegetables using ascorbic acid and copper alone or in combination with organic acids. In Proceedings of the 2013 National Conference on Advances in Environmental Science and Technology (p. 131). Springer.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Obanla, T. O., Hayek, S. A., Gyawali, R., & Ibrahim, S. A. (2015, October). Interaction between Bifidobacterium and medical drugs. In Proceedings of the 2013 National Conference on Advances in Environmental Science and Technology (p. 171). Springer.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Hayek, S. A., & Ibrahim, S. A. (2016). Effect of Metal Ions on the Enzymatic Activity of Lactobacillus reuteri grown in a Sweet Potato Medium. In Proceedings of the 2013 National Conference on Advances in Environmental Science and Technology (pp. 145-155). Springer International Publishing.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Hayek, S. A., Shahbazi, A., & Ibrahim, S. A. (2016). Using Sweet Potatoes as a Basic Component to Develop a Medium for the Cultivation of Lactobacilli. In Proceedings of the 2013 National Conference on Advances in Environmental Science and Technology (pp. 157-164). Springer International Publishing.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Johnson, D. N., & Ibrahim, S. A. (2015). Commonly administered medicines that could impact human gut microflora. Agro Food Industry Hi-Tech, 26(4), 20-23.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Hathurusinghe, M. H., & Ibrahim, S. A. (2015). Influence of brodifacoum and bromadiolone on growth of yoghurt cultures in milk. International Journal of Dairy Technology.
  • Type: Journal Articles Status: Submitted Year Published: 2016 Citation: Tarik Bor, Rabin Gyawali, Salam A. Ibrahim (2016). Evaluating the Effectiveness of Essential Oils and Combination of Copper and Lactic acid to Control E. coli O157:H7 in Laboratory Medium, Foods.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2015 Citation: Rabin Gyawali, Sulaiman Aljaloud, Salam A. Ibrahim. Decontamination of Escherichia coli O157: H7 from the surface of leafy greens using copper and ascorbic acid alone or in combination with organic acids." In Natural Product Discovery & Development in the Post Genomic Era. Society for Industrial Microbiology, 2015, San Diego, CA.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2015 Citation: Rabin Gyawali, Reza Tahergorabi, Salam A. Ibrahim. Copper and lactic acid solution reduces E. coli O157:H7 inoculated on leafy greens. Ist annual food safety and water quality symposium organized by 1890 association of research directors and USDA Agricultural Research Center, Beltsville, MD, April 1-3, 2015
  • Type: Conference Papers and Presentations Status: Other Year Published: 2015 Citation: Abdulhakim S. Eddin, Rabin Gyawali, Molumebet WorkU, Salam A. Ibrahim. Isolation of antibiotic resistant psychrotrophic bacteria from milk samples. Ist annual food safety and water quality symposium organized by 1890 association of research directors and USDA Agricultural Research Center, Beltsville, MD, April 1-3, 2015.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2015 Citation: Desarae N. Johnson, Rabin Gyawali, Mulumebet Worku, Salam A. Ibrahim. Development of food protection and defense curriculum in the food science and nutrition program at North Carolina A&T State University. Ist annual food safety and water quality symposium organized by 1890 association of research directors and USDA Agricultural Research Center, Beltsville, MD, April 1-3, 2015.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2015 Citation: S. A. Ibrahim, S. O. Aljaloud, A. Ayad, R. Gyawali, D. Gad El-Rab, R. Tahergorabi, and A. Shabazi. Use of date palm (Phoenix dactylifera) to develop a medium for cultivation of Lactobacillus reuteri. International Conference on Food Chemistry & Technology, San Francisco, CA, November 16-18, 2015.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2015 Citation: Saeed Hayek, Rabin Gyawali, Reza Tahergorabi, Valerie. L. Giddings, Aboghasem Shahbazi, Salam.A. Ibrahim. Sweet potatoes as a basic component in developing a medium for the cultivation of lactobacilli.North Carolina American Society for Microbiology, 2015 meeting.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2015 Citation: Amira A. Ayad, Deiaa Gad El-Rab, Aboghasem Shahbazi, Salam.A. Ibrahim. Use of date palm to develop a medium for cultivation of lactc acid bacteria. North Carolina American Society for Microbiology, 2015 meeting.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2015 Citation: Timitayo O. Obanla, Reza Tahergorabi, Desarae N. Johnson, Valerie. L. Giddings, Aboghasem Shahbazi, Salam.A. Ibrahim. North Carolina American Society for Microbiology, 2015 meeting.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2015 Citation: William Row, Salam A. Ibrahim. Determination of lactase activity of commercial yogurt products. North Carolina American Society for Microbiology, 2015 meeting.