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Koh, Wee Yin,Utra, Uthumporn,Rosma, Ahmad,Effarizah, Mohd. Esah,Rosli, Wan Ishak Wan,Park, Yong-Ha 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2
Pumpkin (Cucurbita pepo) is well known for its health and nutritional benefits and is recommended for daily consumption. This is the first report on optimization and development of fermented pumpkin-based water kefir beverage. Optimum pumpkin puree and brown sugar concentrations were found at 22.28 and 9.07% w/v, respectively, were made into a pumpkin-based beverage and fermented with water kefir grains for 24 h at $32^{\circ}C$. The optimized fermented pumpkin-based water kefir beverage was found to be non-alcoholic, achieved good overall acceptability and high Lactobacillus, acetic acid bacteria and yeast cell viability of approximately $10^{12}$, $10^9$ and $10^9CFU\;mL^{-1}$, respectively. Overall, the optimized product attained superb technological characteristics and has the potential for industrial exploitation as a refreshing water kefir drink.
Wee Yin Koh,Uthumporn Utra,Ahmad Rosma,Mohd. Esah Effarizah,Wan Ishak Wan Rosli,박용하 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2
Pumpkin (Cucurbita pepo) is well known for its health and nutritional benefits and is recommended for daily consumption. This is the first report on optimization and development of fermented pumpkin-based water kefir beverage. Optimum pumpkin puree and brown sugar concentrations were found at 22.28 and 9.07% w/v, respectively, were made into a pumpkin-based beverage and fermented with water kefir grains for 24 h at 32 C. The optimized fermented pumpkin-based water kefir beverage was found to be non-alcoholic, achieved good overall acceptability and high Lactobacillus, acetic acid bacteria and yeast cell viability of approximately 1012, 109 and 109 CFU mL-1, respectively. Overall, the optimized product attained superb technological characteristics and has the potential for industrial exploitation as a refreshing water kefir drink.
Mustapha Goni Abatcha,Pei Ling Tan,Li- Oon Chuah,Gulam Rusul,S. R. Chandraprasad,Mohd. Esah Effarizah 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.8
The effectiveness of two different rapid methodsinvolving the 3MTM molecular detection assay Listeria andthe 3MTM Petrifilm environmental Listeria Plate wereevaluated for the rapid detection of Listeria from naturallycontaminated vegetables and chicken-processing environmentsagainst the standard culture-based method. A total of178 samples were examined for the presence of Listeria. Atotal of 47/178 (26.4%) by standard ISO culture-basedmethod (EN ISO 11290-1), 42/178 (23.6%) by 3MTMMDA Listeria and 40/178 (22.5%) by 3MTM Petrifilm ELPlate showed positive results, respectively. The accuracy,sensitivity, specificity, positive predictive value, and negativepredictive value for 3MTM MDA Listeria and 3MTMPetrifilm EL Plate were 97.2, 89.4, 99.3, 97.7, 96.4% and96.1, 85.1, 100.0, 100.0, 94.9%, respectively. Based on theCohen’s Kappa value, there was a complete and robustconcordance between 3MTM MDA Listeria (0.911) and3MTM Petrifilm EL Plates (0.894) as compared to thestandard culture-based method.