![]() N2: Summary of exposure to total phosphorus via the diet (using analytical data) per population group and survey: mean and 95th percentile (mg P/person per day) N1: Summary of exposure to total phosphorus via the diet (using analytical data) per population group and survey: mean and 95th percentile (mg P/kg bw per day) M2: Total estimated exposure of phosphates (E 338–341, E 343, E 450–452) from their use as food additives and the proposed extension of use for the regulatory maximum level exposure assessment scenario and the refined exposure assessment scenarios per population group and survey: mean and 95th percentile (mg P 2O 5/kg bw per day) M1: Summary of total estimated exposure of phosphates (E 338–341, E 343, E 450–452) from their use as food additives and the proposed extension of uses for the regulatory maximum level exposure assessment scenario and the refined exposure assessment scenarios (min–max across the dietary surveys in mg P 2O 5/kg bw per day and in mg P 2O 5/person per day) Main food categories contributing to exposure to phosphates (E 338–341, E 343, E 450–452) using the regulatory maximum level exposure assessment scenario and the refined exposure assessment scenarios, based on the results expressed in mg P 2O 5/kg bw per day (> 5% to the total mean exposure) Total estimated exposure of phosphates (E 338–341, E 343, E 450–452) from their use as food additives for the regulatory maximum level exposure assessment scenario and the refined exposure assessment scenarios per population group and survey: mean and 95th percentile (mg P 2O 5/kg bw per day) Summary of total estimated exposure of phosphates (E 338–341, E 343, E 450–452) from their use as food additives for the regulatory maximum level exposure assessment scenario and the refined exposure assessment scenarios, in seven population groups (min‐max across the dietary surveys in mg P 2O 5/kg bw per day and in mg P 2O 5/person per day) ![]() Number and percentage of food products labelled with phosphates (E 338‐341, E 343, E 450‐452) out of the total number of food products present in the Mintel GNPD per food subcategory between 20Ĭoncentration levels of phosphates (E 338–341, E 343, E 450–452) used in the regulatory maximum level exposure assessment scenario and in the refined exposure assessment scenarios (mg/kg or mL/kg as appropriate) Summary of analytical results (mg P/kg or mg P/L as appropriate) of phosphorus provided by Member States coagulans-70 is the most suitable strain for further use in functional dairy product development.Summary of the reported use levels (mg/kg or mg/L as appropriate) of phosphates (E 338–341, E 343, E 450–452) provided by industry These results above combined with the results of a sensory evaluation indicated that B. coagulans-70 group compared with control yogurts. Volatile analysis showed increased quantities of 2-heptanone, 2-nonanone, amyl alcohol, and 2-hydroxy-3-pentanone in the B. coagulans-70 exerted a positive effect on the appearance and texture of yogurt products. Compared with the other groups, the addition of B. ![]() Finally, differences in texture and volatile flavor compound profiles were observed between the yogurt samples. coagulans strains in yogurt may be associated with the abundance of genes related to carbohydrate transport and metabolism (e.g., sucrose utilization). ![]() Comparative genome analysis indicated that the different bacterial levels of B. coagulans-70 showed the highest count in yogurt at the end of the manufacturing period. Compared with the other tested strains, B. coagulans-100) were randomly selected from each subphylotype of the phylogenetic tree as adjunct starter cultures. Phylogenetic analysis categorized 30 strains into 4 different subphylotypes, including subtype I (11 isolates), subtype II (7 isolates), subtype III (11 isolates), and subtype IV (1 isolate). coagulans strains were isolated from vegetable samples from 11 provinces or autonomous regions in China, and their pan-genomic and phylogenetic characteristics were analyzed. Therefore, identifying a strain that can be used as an adjunct starter culture for yogurt production would have commercial value. Bacillus coagulans has been widely studied for its probiotic properties. ![]()
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