The pH value was recorded by immersing the electrode (WTW, Weilheim, Germany) into the sourdough. Sourdough samples (10 g) were homogenized with 90 mL of distilled water using Stomacher apparatus (Seward, London, UK). The acidity (TTA) was titrated using 0.1 N NaOH and expressed in % lactic acid.
Stomacher apparatus
Manufactured by Seward Medical
Sourced in United Kingdom
The Stomacher apparatus is a laboratory equipment used for the homogenization and blending of solid or semi-solid samples, such as food, feed, or environmental samples, prior to microbiological analysis. The device utilizes a stomaching action, where the sample is placed in a sterile bag and subjected to a controlled mixing motion, effectively breaking down the sample into a homogeneous suspension.
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Lab products found in correlation
4 protocols using stomacher apparatus
1
Sourdough pH and Acidity Determination
2
Sauerkraut Total Titratable Acidity
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TTA was determined on 10 g of sauerkraut homogenized with 90 mL of distilled water using a Stomacher apparatus (Seward, London, UK), and expressed as the amount (mL) of 0.1 M NaOH to reach a pH of 8.3. The value of pH was measured by a Foodtrode electrode (Hamilton, Bonaduz, Switzerland).
3
Salmonella detection in pork samples
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Microbiological analysis of pork samples was performed by homogenizing each sample (10 ± 0.2 g) with 90 ml ¼ Ringer solution in a stomacher apparatus (Seward, London, UK) for 60 s. Enumeration of surviving Salmonella populations was performed by plating 100 μl of the appropriate dilution in Xylose Lysine Decarboxylase (XLD; Lab M Limited, Lancashire, UK). Plates were incubated for 24 h at 37 °C.
4
Comprehensive Fruit Composition Analysis
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Total titratable acidity (TTA) was determined on 10 g of samples homogenized with 90 mL of distilled water using a Stomacher apparatus (Seward, London, UK), and expressed as the amount (mL) of 0.1 M NaOH to reach a pH of 8.3. The value of pH was measured by a Foodtrode electrode (Hamilton, Bonaduz, Switzerland). Chemical analyses concerning total proteins, fat content, and dry matter were determined by MilkoScan™ FT6000 (Foss Electric A/S, Hillerod, Denmark), based on Fourier-transformed infrared technology [26 (link)].
Carbohydrates were determined in water-soluble extract (W-SE) by HPLC analysis. Two grams of freeze-dried fruit powder were extracted with 20 mL of water/perchloric acid (95:5, v:v). In an ice bath, the mixture was sonicated (amplitude 60) with a macro-probe (Vibra-Cell sonicator; Sonic and Materials Inc., Danbury, CT, USA) for 1 min (two cycles, 30 s/cycle, 5 min interval between cycles). The suspension was stirred at room temperature for 1 h, kept at 4 °C overnight, and centrifuged for 10 min at 10,000 rpm. W-SE was filtered and stored at −20 °C until further use. A Spherisorb column (Waters, Milford, CT, USA) and a Perkin Elmer 200a refractive index detector were used to determine the concentrations of glucose, fructose, mannitol, and sucrose [25 (link)]. Carbohydrates standards were purchased from Sigma-Aldrich (Steinheim, Germany).
Carbohydrates were determined in water-soluble extract (W-SE) by HPLC analysis. Two grams of freeze-dried fruit powder were extracted with 20 mL of water/perchloric acid (95:5, v:v). In an ice bath, the mixture was sonicated (amplitude 60) with a macro-probe (Vibra-Cell sonicator; Sonic and Materials Inc., Danbury, CT, USA) for 1 min (two cycles, 30 s/cycle, 5 min interval between cycles). The suspension was stirred at room temperature for 1 h, kept at 4 °C overnight, and centrifuged for 10 min at 10,000 rpm. W-SE was filtered and stored at −20 °C until further use. A Spherisorb column (Waters, Milford, CT, USA) and a Perkin Elmer 200a refractive index detector were used to determine the concentrations of glucose, fructose, mannitol, and sucrose [25 (link)]. Carbohydrates standards were purchased from Sigma-Aldrich (Steinheim, Germany).
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