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Sharma S, Sekhon AS, Unger P, Lampien A, Galland AT, Bhavnani K, Michael M. Impact of ultrafine bubbles on the survivability of probiotics in fermented milks. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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2
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Ali MA, Kamal MM, Rahman MH, Siddiqui MN, Haque MA, Saha KK, Rahman MA. Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1263-1279. [PMID: 35250052 PMCID: PMC8882518 DOI: 10.1007/s13197-021-05091-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/23/2021] [Accepted: 04/04/2021] [Indexed: 12/31/2022]
Abstract
Milk is an incredibly healthy food world-wide. However, the 'lactase deficient' individuals cannot digest milk's carbohydrate lactose. A large part of the world population is depriving of highly beneficial milk proteins like casein, lactoalbumin, lactoglobulin, etc. due to lactose intolerance. Production of functional foods and bioactive peptides from milk with natural antioxidants and the addition of probiotics could be the best alternative to extend the use of milk functionalities. Among different probiotics, the lactic acid bacteria (LAB) like Lactobacillus delbrueckii sub sp. bulgaricus, Streptococcus thermophilus and some species of Bifidobacteria and their metabolites (paraprobiotics and postbiotics) have been given more preference to add in milk-derived functional foods. These species are generally considered as heat-tolerant, highly proteolytic, and peptidolytic towards milk proteins and they liberate smaller molecules of bioactive peptides during fermentation and other processes that stimulate the enzyme lactase to help people in digestion of milk carbohydrate lactose. Moreover, the incorporation of natural antioxidants in yoghurt and other dairy products prevents the rancidity of milk fat. The level of bioactive peptides produced in milk-derived functional foods can be determined by capillary zone electrophoresis, mass spectrometry, fractionation, and other modern assessment techniques. Commercial production of functional probiotic products with bioactive peptides could significantly contribute to reduce milk spoilage, enhance health benefits as well as the growth of the agro-processing industry.
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Affiliation(s)
- Md. Aslam Ali
- Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
| | - Md. Mostafa Kamal
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh
| | - Md. Hafizur Rahman
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing, China
| | - Md. Nurealam Siddiqui
- Department of Biochemistry and Molecular Biology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
| | - Md. Azizul Haque
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Khokan Kumar Saha
- Department of Agricultural Engineering, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
| | - Md. Atikur Rahman
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh
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Papaioannou G, Kosma I, Badeka AV, Kontominas MG. Profile of Volatile Compounds in Dessert Yogurts Prepared from Cow and Goat Milk, Using Different Starter Cultures and Probiotics. Foods 2021; 10:foods10123153. [PMID: 34945703 PMCID: PMC8701116 DOI: 10.3390/foods10123153] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 12/13/2021] [Accepted: 12/16/2021] [Indexed: 11/24/2022] Open
Abstract
The purpose of this study was to determine the profile of volatile compounds (aroma) and overall flavor in dessert yogurts prepared from cow and goat milk, using three different, commercially available starter cultures, in the presence or absence of probiotic bacteria and to correlate this to organoleptic evaluation results obtained using a consumer acceptability method. The extraction of volatile compounds was carried out by solid phase micro-extraction; separation and analysis by gas chromatography-mass spectrometry. Variations among the different classes of compounds (i.e., aldehydes, alcohols, ketones, volatile acids, hydrocarbons, and terpenes) were recorded for different treatments. The results showed that the main volatiles in the cow milk dessert yogurts without Bifidobacterium BB-12 were: acetaldehyde, 2,3-butanedione, 2,3-pentanedione, 3-OH-2-butanone, 2-propanone, hexanoic acid and limonene). Respective volatiles in cow milk dessert yogurts with Bifidobacterium BB-12 were: acetaldehyde, pentanal, hexanal, the same ketones, acetic acid and limonene). The volatiles in goat milk dessert yogurts without Lactobacillus acidophilus LA-5 were: acetaldehyde, the same ketones, no carboxylic acids, limonene, camphene, α- and β-pinene. Respective volatiles in goat milk dessert yogurts with Lactobacillus acidophilus LA-5 were: aldehydes acetaldehyde, the same ketones, butanoic acid, α-pinene and camphene varying in concentration in different samples. Based on the results of volatiles and organoleptic evaluation, it can be concluded that dessert yogurts from cow milk without probiotic bacterial strains using the mild and classic starter cultures, and dessert yogurts from goat milk with probiotic bacterial strains using the classic and acidic starter cultures are found to be more organoleptically acceptable by consumers. In most cases, a positive correlation was found between dessert yogurt organoleptically determined flavor and volatiles (aldehydes, ketones and carboxylic acids).
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Mishra S, Mishra HN. Comparative study of the synbiotic effect of inulin and fructooligosaccharide with probiotics with regard to the various properties of fermented soy milk. FOOD SCI TECHNOL INT 2018; 24:564-575. [PMID: 29764202 DOI: 10.1177/1082013218776529] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Numerous combinations of probiotics were explored to find the suitable starter culture for the development of synbiotic soy yoghurt which can give good product characteristics and may be acceptable among consumers. Prebiotics (fructooligosaccharide (FOS) and inulin) were supplemented in an attempt to reduce the after-taste of soymilk, improve acidification profile and growth of probiotics. The addition of prebiotics in soy milk significantly enhanced the acidification rate (10.82 to 23.00 × 10-3 pH units/min) and condensed the fermentation completion time. FOS-supplemented fermented soy milk showed better acidification and post-acidification profile as compared to inulin supplemented samples. The Streptococcus salivarius subsp. thermophilus (ST) - Lactobacillus acidophilus (LA) with FOS gave the better textural properties with firmer gel (350.10), lower adhesiveness (-93.10) and springiness (0.92), higher gumminess (164.50) and average cohesiveness (0.47). FOS-supplemented ST-LA-fermented samples showed good gel characteristics with higher elastic modulus (1672.39 Pa), viscous modulus (416.41 Pa), complex modulus (1723.53 Pa), lower tan δ (14) and higher overall acceptability scores (7.40) on a 9-point hedonic scale. Developed synbiotic soy fermented milk showed more than the 9 log cfu/ml count throughout storage which is required for probiotic functional food.
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Affiliation(s)
- Shalini Mishra
- Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - H N Mishra
- Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
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5
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Sensory, microbiological and physicochemical screening of probiotic cultures for the development of non-fermented probiotic milk. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.020] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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6
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Asli M, Khorshidian N, Mortazavian A, Hosseini H. A Review on the Impact of Herbal Extracts and Essential Oils on Viability of Probiotics in Fermented Milks. CURRENT NUTRITION & FOOD SCIENCE 2017. [DOI: 10.2174/1573401312666161017143415] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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Özer D, Akin S, Özer B. Effect of Inulin and Lactulose on Survival of Lactobacillus AcidophilusLA-5 and Bifidobacterium Bifidum BB-02 in Acidophilus-Bifidus Yoghurt. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013205051275] [Citation(s) in RCA: 96] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of supplementation of lactulose and inulin as prebiotics on the growth of L. acidophilusLA-5 and B. bifidumBB-02 in Acidophilus-Bifidus (AB) yoghurt and some quality parameters of the resulting products were studied. Yoghurts produced from milks with added inulin at levels of 0.5% and 1.0%, or with lactulose at levels of 0.25% and 2.5% were compared with classical yoghurt and AB yoghurt (without added prebiotics). The results showed that inulin and lactulose did not affect the growth of yoghurt starter bacteria, but stimulated the growth of B. bifidumBB-02 to a great extent. Lactulose was found to be more effective on the growth of both probiotic strains than inulin. Inulin did not stimulate the growth of L. acidophilusLA-5. The cell counts of B. bifidumBB-02 and L. acidophilusLA-5 were dependent upon concentrations of lactulose and inulin used. No significant (p< 0.05) difference between the samples were observed with regard to the pH and lactic acid values. However, lactulose or inulin added samples had lower acetaldehyde and tyrosine contents than the untreated samples.
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Affiliation(s)
| | - S. Akin
- Harran University Faculty of Agriculture, Department of Agricultural Economics, 63040, S anliurfa, Turkey
| | - B. Özer
- Harran University Faculty of Agriculture, Department of Food Engineering, 63040 Sannliurfa, Turkey
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8
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Optimization of Culture Conditions for Fermentation of Soymilk Using Lactobacillus casei by Response Surface Methodology. Probiotics Antimicrob Proteins 2016; 3:159-67. [PMID: 26781676 DOI: 10.1007/s12602-011-9079-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Soymilk was fermented with Lactobacillus casei, and statistical experimental design was used to investigate factors affecting viable cells of L. casei, including temperature, glucose, niacin, riboflavin, pyridoxine, folic acid and pantothenic acid. Initial screening by Plackett-Burman design revealed that among these factors, temperature, glucose and niacin have significant effects on the growth of L. casei. Further optimization with Box-Behnken design and response surface analysis showed that a second-order polynomial model fits the experimental data appropriately. The optimum conditions for temperature, glucose and niacin were found to be 15.77 °C, 5.23 and 0.63 g/L, respectively. The concentration of viable L. casei cells under these conditions was 8.23 log10 (CFU/mL). The perfect agreement between the observed values and the values predicted by the equation confirms the statistical significance of the model and the model's adequate precision in predicting optimum conditions.
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Burdychová R. Microbiological detection of probiotic microorganisms in fermented milk products. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2014. [DOI: 10.11118/actaun200755020015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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10
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Mpofu A, Linnemann AR, Sybesma W, Kort R, Nout M, Smid EJ. Development of a locally sustainable functional food based on mutandabota, a traditional food in southern Africa. J Dairy Sci 2014; 97:2591-9. [DOI: 10.3168/jds.2013-7593] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2013] [Accepted: 01/22/2014] [Indexed: 11/19/2022]
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11
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Prasanna P, Grandison A, Charalampopoulos D. Bifidobacteria in milk products: An overview of physiological and biochemical properties, exopolysaccharide production, selection criteria of milk products and health benefits. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.11.013] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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12
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Bulatović ML, Krunić TŽ, Vukašinović-Sekulić MS, Zarić DB, Rakin MB. Quality attributes of a fermented whey-based beverage enriched with milk and a probiotic strain. RSC Adv 2014. [DOI: 10.1039/c4ra08905g] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Milk andL. rhamnosusincrease the probiotic character and stability of a beverage and greatly improve its viscosity and syneresis. The first use of ABY-6 culture in whey fermentation was successfully performed.
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Affiliation(s)
- Maja Lj. Bulatović
- Faculty of Technology and Metallurgy
- University of Belgrade
- 11000 Belgrade, Serbia
| | - Tanja Ž. Krunić
- Innovation center Faculty of Technology and Metallurgy
- University of Belgrade
- 11000 Belgrade, Serbia
| | | | - Danica B. Zarić
- IHIS Techno Experts d.o.o. Research Development Center
- 11000 Belgrade, Serbia
| | - Marica B. Rakin
- Faculty of Technology and Metallurgy
- University of Belgrade
- 11000 Belgrade, Serbia
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13
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Development of extrusion-based legume protein isolate–alginate capsules for the protection and delivery of the acid sensitive probiotic, Bifidobacterium adolescentis. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.08.017] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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14
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Thantsha MS, Labuschagne PW, Mamvura CI. Supercritical CO2 interpolymer complex encapsulation improves heat stability of probiotic bifidobacteria. World J Microbiol Biotechnol 2013; 30:479-86. [PMID: 23990069 DOI: 10.1007/s11274-013-1465-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2013] [Accepted: 08/16/2013] [Indexed: 12/22/2022]
Abstract
The probiotic industry faces the challenge of retention of probiotic culture viability as numbers of these cells within their products inevitably decrease over time. In order to retain probiotic viability levels above the therapeutic minimum over the duration of the product's shelf life, various methods have been employed, among which encapsulation has received much interest. In line with exploitation of encapsulation for protection of probiotics against adverse conditions, we have previously encapsulated bifidobacteria in poly-(vinylpyrrolidone)-poly-(vinylacetate-co-crotonic acid) (PVP:PVAc-CA) interpolymer complex microparticles under supercritical conditions. The microparticles produced had suitable characteristics for food applications and also protected the bacteria in simulated gastrointestinal fluids. The current study reports on accelerated shelf life studies of PVP:PVAc-CA encapsulated Bifidobacterium lactis Bb12 and Bifidobacterium longum Bb46. Samples were stored as free powders in glass vials at 30 °C for 12 weeks and then analysed for viable counts and water activity levels weekly or fortnightly. Water activities of the samples were within the range of 0.25-0.43, with an average a(w) = 0.34, throughout the storage period. PVP:PVAc-CA interpolymer complex encapsulation retained viable levels above the recommended minimum for 10 and 12 weeks, for B. longum Bb46 and B. lactis Bb12, respectively, thereby extending their shelf lives under high storage temperature by between 4 and 7 weeks. These results reveal the possibility for manufacture of encapsulated probiotic powders with increased stability at ambient temperatures. This would potentially allow the supply of a stable probiotic formulation to impoverished communities without proper storage facilities recommended for most of the currently available commercial probiotic products.
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Affiliation(s)
- M S Thantsha
- Department of Microbiology and Plant Pathology, New Agricultural Sciences Building, University of Pretoria, Pretoria, 0002, South Africa,
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15
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Nguyen NH, Wong M, Havea P, Guyomarc’h F, Anema SG. The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent. Food Chem 2013; 138:1604-9. [DOI: 10.1016/j.foodchem.2012.10.071] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2012] [Revised: 09/28/2012] [Accepted: 10/02/2012] [Indexed: 10/27/2022]
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16
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Mishra S, Mishra HN. Effect of Synbiotic Interaction of Fructooligosaccharide and Probiotics on the Acidification Profile, Textural and Rheological Characteristics of Fermented Soy Milk. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-1021-4] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Lazzi C, Meli F, Lambertini F, Bottesini C, Nikolaev I, Gatti M, Sforza S, Koroleva O, Popov V, Neviani E, Dossena A. Growth promotion ofBifidobacteriumandLactobacillusspecies by proteinaceous hydrolysates derived from poultry processing leftovers. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03192.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Camilla Lazzi
- Department of Genetics, Biology of Microorganism, Anthropology, Evolution; University of Parma; Parco Area delle Scienze 11/A 43124 Parma; Italy
| | - Federica Meli
- Department of Genetics, Biology of Microorganism, Anthropology, Evolution; University of Parma; Parco Area delle Scienze 11/A 43124 Parma; Italy
| | - Francesca Lambertini
- Department of Organic and Industrial Chemistry; University of Parma; Parco Area delle Scienze 17/A 43124 Parma; Italy
| | - Chiara Bottesini
- Department of Organic and Industrial Chemistry; University of Parma; Parco Area delle Scienze 17/A 43124 Parma; Italy
| | - Ilya Nikolaev
- Institution of the Russian Academy of Sciences A.N. Bach Institute of Biochemistry RAS; Leninsky prospekt, 33, build. 2, Moscow 119071; Russia
| | - Monica Gatti
- Department of Genetics, Biology of Microorganism, Anthropology, Evolution; University of Parma; Parco Area delle Scienze 11/A 43124 Parma; Italy
| | - Stefano Sforza
- Department of Organic and Industrial Chemistry; University of Parma; Parco Area delle Scienze 17/A 43124 Parma; Italy
| | - Olga Koroleva
- Institution of the Russian Academy of Sciences A.N. Bach Institute of Biochemistry RAS; Leninsky prospekt, 33, build. 2, Moscow 119071; Russia
| | - Vladimir Popov
- Institution of the Russian Academy of Sciences A.N. Bach Institute of Biochemistry RAS; Leninsky prospekt, 33, build. 2, Moscow 119071; Russia
| | - Erasmo Neviani
- Department of Genetics, Biology of Microorganism, Anthropology, Evolution; University of Parma; Parco Area delle Scienze 11/A 43124 Parma; Italy
| | - Arnaldo Dossena
- Department of Organic and Industrial Chemistry; University of Parma; Parco Area delle Scienze 17/A 43124 Parma; Italy
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Screening human intestinal Bifidobacterium strains for growth, acidification, EPS production and viscosity potential in low-fat milk. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.09.008] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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Oberg TS, Steele JL, Ingham SC, Smeianov VV, Briczinski EP, Abdalla A, Broadbent JR. Intrinsic and inducible resistance to hydrogen peroxide in Bifidobacterium species. J Ind Microbiol Biotechnol 2011; 38:1947-53. [PMID: 21626209 DOI: 10.1007/s10295-011-0983-y] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2011] [Accepted: 05/06/2011] [Indexed: 11/25/2022]
Abstract
Interest in, and use of, bifidobacteria as a probiotic delivered in functional foods has increased dramatically in recent years. As a result of their anaerobic nature, oxidative stress can pose a major challenge to maintaining viability of bifidobacteria during functional food storage. To better understand the oxidative stress response in two industrially important bifidobacteria species, we examined the response of three strains of B. longum and three strains of B. animalis subsp. lactis to hydrogen peroxide (H₂O₂). Each strain was exposed to a range of H₂O₂ concentrations (0-10 mM) to evaluate and compare intrinsic resistance to H₂O₂. Next, strains were tested for the presence of an inducible oxidative stress response by exposure to a sublethal H₂O₂ concentration for 20 or 60 min followed by challenge at a lethal H₂O₂ concentration. Results showed B. longum subsp. infantis ATCC 15697 had the highest level of intrinsic H₂O₂ resistance of all strains tested and B. animalis subsp. lactis BL-04 had the highest resistance among B. lactis strains. Inducible H₂O₂ resistance was detected in four strains, B. longum NCC2705, B. longum D2957, B. lactis RH-1, and B. lactis BL-04. Other strains showed either no difference or increased sensitivity to H₂O₂ after induction treatments. These data indicate that intrinsic and inducible resistance to hydrogen peroxide is strain specific in B. longum and B. lactis and suggest that for some strains, sublethal H₂O₂ treatments might help increase cell resistance to oxidative damage during production and storage of probiotic-containing foods.
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Affiliation(s)
- T S Oberg
- Department of Nutrition, Dietetics, and Food Science, Utah State University, 8700 Old Main Hill, Logan, UT 84322-8700, USA
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Lazzi C, Meli F, Dossena A, Gatti M, Neviani E. Growth Promotion of Bifidobacterium Species by Poultry Bone and Meat Trimming Hydrolyzate. J Food Sci 2011; 76:M392-7. [DOI: 10.1111/j.1750-3841.2011.02212.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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21
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Sousa VMCD, Santos EFD, Sgarbieri VC. The Importance of Prebiotics in Functional Foods and Clinical Practice. ACTA ACUST UNITED AC 2011. [DOI: 10.4236/fns.2011.22019] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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22
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Yildirim S, Borer ME, Wenk E, Meinel L, Lacroix C. Development of silk fibroin-based beads for immobilized cell fermentations. J Microencapsul 2010; 27:1-9. [PMID: 19845481 DOI: 10.3109/02652040802217516] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Silk fibroin was evaluated as a new matrix for immobilized cell fermentation. Silk fibroin was extracted from Bombyx mori cocoon, purified, concentrated in polyethylene glycol solution and diluted to 3 wt% with distilled water. This fibroin solution was used to encapsulate sensitive cells of the probiotic strain, Bifidobacterium longum ATCC 15707. Polymer droplets produced with an encapsulator were collected in liquid nitrogen and lyophilized. A low overall survival of 0.2% was measured after lyophilization. Lyophilized beads were hardened for 24 h under vacuum with an atmosphere of 89% relative humidity. The inoculated beads were colonized in two successive batch fermentations. Structure of silk fibroin beads and colonization of cells were examined with scanning electron microscopy. Colonized beads were tested in continuous fermentations for cell production. A biomass productivity of 1.7 x 10(9) CFU ml(-1) h(-1) was achieved, which was limited by loss of bead structure. This instability might be due to bead degradation by proteolytic activity of cells and/or limited mechanical stability during continuous fermentation in the stirred tank reactor.
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Affiliation(s)
- Selcuk Yildirim
- Laboratory of Food Biotechnology, Institute of Food Science and Nutrition, Zurich, Switzerland
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23
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Waśko A, Kordowska-Wiater M, Podleśny M, Polak-Berecka M, Targoński Z, Kubik-Komar A. The Plackett-Burman design in optimization of media components for biomass production of Lactobacillus rhamnosus OXY. ACTA BIOLOGICA HUNGARICA 2010; 61:344-55. [PMID: 20724280 DOI: 10.1556/abiol.61.2010.3.10] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The central composite design was developed to search for an optimal medium for the growth of Lactobacillus rhamnosus OXY. The effect of various media components, such as carbon sources, simple and complex nitrogen sources, mineral agents, and growth factors (vitamins B, amino acids) was examined. The first-order model based on Plackett-Burman design showed that glucose, sodium pyruvate, meat extract and mineral salts significantly influenced the growth of the examined bacteria. The second-order polynomial regression confirmed that maximum biomass production could be achieved by the combination of glucose (12.38 g/l), sodium pyruvate (3.15 g/l), meat extract (4.08 g/l), potassium phosphate (1.46 g/l), sodium acetate (3.65 g/l) and ammonium citrate (1.46 g/l). The validation of the predicted model carried out in bioreactor conditions confirmed the usefulness of the new medium for the culture of L. rhamnosus OXY in large scale. The optimal medium makes the culture of the probiotic bacterium L. rhamnosus OXY more cost effective.
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Affiliation(s)
- A Waśko
- Department of Biotechnology, Human Nutrition and Food Commodities, University of Life Sciences, Lublin, Poland
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24
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Cruz AG, Cadena RS, Walter EH, Mortazavian AM, Granato D, Faria JA, Bolini HM. Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development. Compr Rev Food Sci Food Saf 2010; 9:358-373. [DOI: 10.1111/j.1541-4337.2010.00115.x] [Citation(s) in RCA: 135] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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25
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Ewe JA, Wan-Abdullah WN, Liong MT. Viability and growth characteristics of Lactobacillus in soymilk supplemented with B-vitamins. Int J Food Sci Nutr 2010; 61:87-107. [PMID: 19961357 DOI: 10.3109/09637480903334163] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Ten strains of Lactobacillus were evaluated for their viability in soymilk. Lactobacillus acidophilus ATCC 314, L. acidophilus FTDC 8833, L. acidophilus FTDC 8633 and L. gasseri FTDC 8131 displayed higher viability in soymilk and were thus selected to be evaluated for viability and growth characteristics in soymilk supplemented with B-vitamins. Pour plate analyses showed that the supplementation of all B-vitamins studied promoted the growth of lactobacilli to a viable count exceeding 7 log CFU/ml. alpha-Galactosidase specific activity of lactobacilli as determined spectrophotometrically showed an increase upon supplementation of B-vitamins. High-performance liquid chromatography analyses revealed that this led to increased hydrolysis of soy oligosaccharides and subsequently higher utilization of simple sugars. Production of organic acids as determined via high-performance liquid chromatography also showed an increase, accompanied by a decrease in pH of soymilk. Additionally, the supplementation of B-vitamins also promoted the synthesis of riboflavin and folic acid by lactobacilli in soymilk. Our results indicated that B-vitamin-supplemented soymilk is a good proliferation medium for strains of lactobacilli.
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Affiliation(s)
- Joo-Ann Ewe
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Malaysia
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ANTUNES ADRIANEEC, SILVA ÉRICARA, VAN DENDER ARIENEGF, MARASCA ELZATG, MORENO IZILDINHA, FARIA ELIETEV, PADULA MARISA, LERAYER ALDALS. Probiotic buttermilk-like fermented milk product development in a semiindustrial scale: Physicochemical, microbiological and sensory acceptability. INT J DAIRY TECHNOL 2009. [DOI: 10.1111/j.1471-0307.2009.00534.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Meance, S, Cayuela, C, Turchet, P, Raimondi, A, Lucas, C, Antoine JM. A Fermented Milk with a Bifidobacterium Probiotic Strain DN-173 010 Shortened Oro-Fecal Gut Transit Time in Elderly. MICROBIAL ECOLOGY IN HEALTH AND DISEASE 2009. [DOI: 10.1080/089106001753341291] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Abstract
SummarySome media available for the isolation and enumeration of starter cultures employed for the manufacture of cheese, yogurt and bio-yogurt were examined. Reddy's medium or a modification of Elliker's medium was found to be most satisfactory forLactococcusspp., while trypticase phytone yeast (TPY) agar with a mixture of antibiotics proved suitable for the discrete enumeration ofBifidobacteriumspp. The inclusion of Prussian blue (PB) in reinforced clostridial medium or tryptone proteose peptone yeast extract (TPPY) agar gave excellent differential counts for the starter bacteria in yogurt even when the culture was imbalanced, while TPPY (PB) agar allowed the visible separation of all four of the organisms that might be found in a typical bio-yogurt, namelyLactobacillus delbrueckiisubsp.bulgaricus, Streptococcus thermophilus, a,Bifidobacteriumsp. andLb. acidophilus. It was noted that variation among different strains of any given species could change the expected reactions, so for quality control purposes the suggested media may need to be modified to cope with the specific cultures in use.
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Growth characteristics and bioactivity of probiotics in tofu-based medium during storage. ANN MICROBIOL 2008. [DOI: 10.1007/bf03175546] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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31
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Sieuwerts S, de Bok FAM, Hugenholtz J, van Hylckama Vlieg JET. Unraveling microbial interactions in food fermentations: from classical to genomics approaches. Appl Environ Microbiol 2008; 74:4997-5007. [PMID: 18567682 PMCID: PMC2519258 DOI: 10.1128/aem.00113-08] [Citation(s) in RCA: 189] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Affiliation(s)
- Sander Sieuwerts
- Top Institute Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands
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32
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BAKIRCI IHSAN, KAVAZ ARZU. An investigation of some properties of banana yogurts made with commercial ABT-2 starter culture during storage. INT J DAIRY TECHNOL 2008. [DOI: 10.1111/j.1471-0307.2008.00409.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Zhao XH, Li D. A new approach to eliminate stress for two probiotics with chemicals in vitro. Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0862-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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34
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Farnworth ER, Mainville I, Desjardins MP, Gardner N, Fliss I, Champagne C. Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation. Int J Food Microbiol 2007; 116:174-81. [PMID: 17292991 DOI: 10.1016/j.ijfoodmicro.2006.12.015] [Citation(s) in RCA: 106] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2006] [Revised: 11/14/2006] [Accepted: 12/29/2006] [Indexed: 11/28/2022]
Abstract
Soy beverage and cows' milk yogurts were produced with Steptococcus thermophilus (ATCC 4356) and Lactobacillus delbrueckii subsp. bulgaricus (IM 025). The drop in pH during fermentation was faster in the soy beverage than in cows' milk, but the final pH values were similar. Yogurts were prepared with a yogurt starter in conjunction with either the probiotic bacteria Lactobacillus johnsonii NCC533 (La-1), Lactobacillus rhamnosus ATCC 53103 (GG) or human derived bifidobacteria. The presence of the probiotic bacteria did not affect the growth of the yogurt strains. Approximately 2 log increases in both L. rhamnosus GG and L. johnsonii La-1 were observed when each was added with the yogurt strains in both cows' milk and the soy beverage. Two of the five bifidobacteria strains grew well in the cows' milk and soy beverage during fermentation with the yogurt bacteria. High pressure liquid chromatography (HPLC) analyses showed that the probiotic bacteria and the bifidobacteria were using different sugars to support their growth, depending on whether the bacteria were growing in cows' milk or soy beverage.
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Affiliation(s)
- E R Farnworth
- Agriculture and Agri-food Canada, CRDA, 3600 Casavant Blvd.,West, Saint Hyacinthe, QC, Canada J2S 8E3.
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Pérez-Conesa D, López G, Rosau G. Fermentation Capabilities of Bifidobacteria Using Nondigestible Oligosaccharides, and Their Viability as Probiotics in Commercial Powder Infant Formula. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb11447.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Champagne CP, Gardner NJ, Roy D. Challenges in the addition of probiotic cultures to foods. Crit Rev Food Sci Nutr 2006; 45:61-84. [PMID: 15730189 DOI: 10.1080/10408690590900144] [Citation(s) in RCA: 234] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Probiotic cultures are increasingly being added to foods in order to develop products with health-promoting properties. Although the literature is abundant on the beneficial effects of bifidobacteria and Lactobacillus acidophilus on health, little information is available on the challenges industry faces in adding these probiotic cultures to food products. The aim of this article is to examine seven issues that should be addressed when developing functional foods: 1) type or form of probiotic that should be used; 2) addition level required to have a beneficial effect; 3) toxicity; 4) effect of the processing steps on viability; 5) determination, in the product, of the cell populations added; 6) stability during storage; 7) changes in sensory properties of the foods.
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Affiliation(s)
- Claude P Champagne
- Food Research and Development Center, Agriculture and Agri-Food Canada, St-Hyacinthe, Quebec, Canada
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Simpson PJ, Stanton C, Fitzgerald GF, Ross RP. Intrinsic tolerance of Bifidobacterium species to heat and oxygen and survival following spray drying and storage. J Appl Microbiol 2006; 99:493-501. [PMID: 16108790 DOI: 10.1111/j.1365-2672.2005.02648.x] [Citation(s) in RCA: 139] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS This study examined the tolerance of various species of the genus Bifidobacterium to heat and oxygen and evaluated the survival of selected strains following spray drying and during storage. METHODS AND RESULTS Nine Bifidobacterium species were considered to be relatively tolerant to both heat and oxygen and mostly segregated into two clusters within the 16S rDNA phylogenetic tree. Four species were tolerant to oxygen and 12 species were considered sensitive to oxygen and heat. Using a skimmed milk-based carrier good survival following spray drying and storage at 4 degrees C correlated with tolerance to heat and oxygen. Viability was inversely related to storage temperature and at 15 degrees C and 25 degrees C, a significant decline was observed for all species. The inclusion of gum acacia had no significant affect on survival or viability. However, using a fluidized-bed spray dryer viability was greatly improved. CONCLUSIONS A group of closely related species tolerant to heat and oxygen had high survival following spray drying and maintained viability during prolonged storage at 4 degrees C. SIGNIFICANCE AND IMPACT OF THE STUDY Spray drying is a suitable method for the production of skimmed milk powder enriched with high numbers of viable bifidobacteria.
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Affiliation(s)
- P J Simpson
- Teagasc, Biotechnology Centre, Moorepark, Fermoy, County Cork, Ireland.
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38
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Technologies with free and immobilised cells for probiotic bifidobacteria production and protection. Int Dairy J 2005. [DOI: 10.1016/j.idairyj.2004.11.014] [Citation(s) in RCA: 148] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Bengmark S. Bioecologic control of the gastrointestinal tract: the role of flora and supplemented probiotics and synbiotics. Gastroenterol Clin North Am 2005; 34:413-36, viii. [PMID: 16084305 DOI: 10.1016/j.gtc.2005.05.002] [Citation(s) in RCA: 54] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Stig Bengmark
- Departments of Hepatology and Surgery, Institute of Hepatology, University College, London Medical School, 69-75 Chenies Mews, London, WC1E 6HX, United Kingdom.
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Slačanac V, Hardi J, Čuržik D, Pavlović H, Jukić M. Production of antibacterial organic acids during the fermentation of goat and cow milk withBifidobacterium longumBB-46. ACTA ALIMENTARIA 2005. [DOI: 10.1556/aalim.34.2005.3.10] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Martínez-Villaluenga C, Frías J, Vidal-Valverde C, Gómez R. Raffinose family of oligosaccharides from lupin seeds as prebiotics: application in dairy products. J Food Prot 2005; 68:1246-52. [PMID: 15954717 DOI: 10.4315/0362-028x-68.6.1246] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The raffinose family of oligosaccharides (RFOs) isolated from lupin seeds (Lupinus albus var. Multolupa) was evaluated for bifidogenic effects during the manufacture of probiotic fermented milk. A mixed starter inoculum was composed of Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus (1:1). Lupins are a rich source of RFOs that can be used as functional food ingredients. The addition of RFOs to milk increased B. lactis Bb-12 and L. acidophilus populations at the final fermentation time compared with controls. Final fermentation products are positively affected by addition of RFOs, and time of fermentation was reduced from 12 to 10 h. When RFOs were added to milk, they were preferentially used as a carbon source (57.7%) compared with lactose (23.7%) at the end of fermentation. These results suggest that the eventual choice of B. lactis Bb-12 and L. acidophilus in a mixed culture at a 1:1 ratio and addition of RFOs to produce a fermented milk product would have the advantages of rapid growth and acidificationrate and would likely increase the probiotic effect of the final functional product.
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Mättö J, Malinen E, Suihko ML, Alander M, Palva A, Saarela M. Genetic heterogeneity and functional properties of intestinal bifidobacteria. J Appl Microbiol 2005; 97:459-70. [PMID: 15281925 DOI: 10.1111/j.1365-2672.2004.02340.x] [Citation(s) in RCA: 94] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
AIMS The aim of the present study was to compare several molecular methods for the identification and genotyping of bifidobacteria, and further to investigate genetic heterogeneity and functional properties of bifidobacterial isolates from intestinal samples of Finnish adult subjects. METHODS AND RESULTS A total of 153 intestinal bifidobacterial isolates were included in initial screening and 34 isolates were further characterized. Identification results obtained with PCR-ELISA and ribotyping were well in accordance with each other, while randomly amplified polymorphic DNA (RAPD) gave tentative identification only to Bifidobacterium bifidum and to 65% of the B. longum isolates. The most commonly detected species were B. longum biotype longum followed by B. adolescentis and B. bifidum. In addition, B. animalis (lactis), B. angulatum and B. pseudocatenulatum were found. Ribotyping and pulsed-field gel electrophoresis (PFGE) proved to be discriminatory methods for bifidobacteria, but also RAPD revealed intraspecies heterogeneity. Besides two B. animalis (lactis) isolates with very close similarity to a commercially available probiotic strain, none of the intestinal isolates showed optimal survival in all tolerance (acid, bile and oxygen) or growth performance tests. CONCLUSIONS Several species/strains of bifidobacteria simultaneously colonize the gastrointestinal tract of healthy Finnish adults and intestinal Bifidobacterium isolates were genetically heterogeneous. Functional properties of bifidobacteria were strain-dependent. SIGNIFICANCE AND IMPACT OF THE STUDY Applicability of ribotyping with the automated RiboPrinter System for identification and genotyping of bifidobacteria was shown in the present study.
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Affiliation(s)
- J Mättö
- VTT Biotechnology, Espoo, Finland.
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Doleyres Y, Fliss I, Lacroix C. Increased stress tolerance of Bifidobacterium longum and Lactococcus lactis produced during continuous mixed-strain immobilized-cell fermentation. J Appl Microbiol 2004; 97:527-39. [PMID: 15281933 DOI: 10.1111/j.1365-2672.2004.02326.x] [Citation(s) in RCA: 58] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
AIMS The effect of immobilization and long-term continuous culture was studied on probiotic and technological characteristics of lactic acid and probiotic bacteria. METHODS AND RESULTS A continuous culture in a two-stage system was carried out for 17 days at different temperatures ranging from 32 to 37 degrees C, with a first reactor containing Bifidobacterium longum ATCC 15707 and Lactococcus lactis subsp. lactis biovar. diacetylactis MD immobilized separately in gel beads, and a second reactor operated with free cells released from the first reactor. The tolerance of free cells from both strains produced in the effluent medium of both reactors to hydrogen peroxide, simulated gastric and intestinal juices, antibiotics and nisin, and freeze-drying markedly increased with culture time and was generally higher after 6 days than that of stationary-phase cells produced during free-cell batch fermentations. The reversibility of the acquired tolerance of B. longum, but not L. diacetylactis, to antibiotics was shown during successive free-cell batch cultures. CONCLUSIONS Free cells produced from continuous immobilized-cell culture exhibited altered physiology and increased tolerance to various chemical and physico-chemical stresses. SIGNIFICANCE AND IMPACT OF THE STUDY Continuous culture with immobilized cells could be used to produce probiotic and lactic acid bacteria with enhanced technological and probiotic characteristics.
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Affiliation(s)
- Y Doleyres
- Dairy Research Centre STELA, Pavillon Paul Comtois, Université Laval, Québec, Province of Québec, Canada
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Itsaranuwat P, Al-Haddad KSH, Robinson RK. The potential therapeutic benefits of consuming 'health-promoting' fermented dairy products: a brief update. INT J DAIRY TECHNOL 2003. [DOI: 10.1046/j.1471-0307.2003.00106.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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46
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Torre LL, Tamime AY, Muir DD. Rheology and sensory profiling of set-type fermented milks made with different commercial probiotic and yoghurt starter cultures. INT J DAIRY TECHNOL 2003. [DOI: 10.1046/j.1471-0307.2003.00098.x] [Citation(s) in RCA: 56] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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47
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Kritzinger S, Kilian S, Potgieter M, du Preez J. The effect of production parameters on the synthesis of the prebiotic trisaccharide, neokestose, by Xanthophyllomyces dendrorhous (Phaffia rhodozyma). Enzyme Microb Technol 2003. [DOI: 10.1016/s0141-0229(03)00035-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Chapter 10 Media for the detection and enumeration of bifidobacteria in food products. ACTA ACUST UNITED AC 2003. [DOI: 10.1016/s0079-6352(03)80013-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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Germond JE, Mamin O, Mollet B. Species specific identification of nine human Bifidobacterium spp. in feces. Syst Appl Microbiol 2002; 25:536-43. [PMID: 12583714 DOI: 10.1078/07232020260517670] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Based on the 16S rDNA sequences, species specific primers were designed for the rapid identification by DNA amplification of nine human Bifidobacterium spp., namely B. adolescentis, B. angulatum, B. bifidum, B. breve, B. catenulatum, B. dentium, B. infantis, B. longum, B. pseudocatenulatum. B. lactis currently included in dairy products was added to the series. The primers were designed to target different positions of the 16S rDNA, allowing the simultaneous identification of these ten species of Bifidobacterium using two mixtures of primers. The identification procedure described in this paper was validated by establishing a correlation with an AluI restriction pattern of the different full length amplified 16S rDNA. This multiple primer DNA amplification technique was applied for the identification of pure colonies of Bifidobacterium spp. or directly from total bacteria recovered from human fecal samples. The technique was shown to be useful to detect dominant species and, when primers were used in separate reactions, underrepresented species could be identified as well.
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Aldinucci C, Bellussi L, Monciatti G, Passàli GC, Salerni L, Passàli D, Bocci V. Effects of dietary yoghurt on immunological and clinical parameters of rhinopathic patients. Eur J Clin Nutr 2002; 56:1155-61. [PMID: 12494299 DOI: 10.1038/sj.ejcn.1601465] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
OBJECTIVES To examine the immunological and clinical influence of 4 months' feeding with either yoghurt or partially skimmed milk or nothing, on 20 volunteers. SUBJECTS Thirteen subjects had a demonstrated allergic rhinopathy and seven were healthy subjects and participated as controls. RESEARCH DESIGN Either a group of seven or a group of six rhinopathic patients were fed either 450 g yoghurt or 450 g partially skimmed milk, respectively, for 4 months between March and October 1999. All subjects maintained their usual diet throughout the study. Peripheral blood mononuclear cells (PBMC) were isolated before and after the experimental period and cultured for periods of 40 and 64 h. Proliferation index assay and release of IFNgamma and IL-4 without and with PHA stimulation were assessed. Allergic rhinopathy was evaluated before and after the 4 months period by performing the nasal functionality tests (Active Anterior Rhinomanometry, Acoustic Rhinometry), the prick test, the nasal specific provocation test (NPT), the dosage of specific IgE blood levels, the evaluation of the symptomatological score and the nasal mucociliary transport test. RESULTS No significant change of the proliferation index was noted among the three groups. Cultured PBMC of the group fed with yoghurt released more IFNgamma and less IL-4. Cytokine plasma levels were at and remained at basal levels. Prick test, specific serum IgEs and NPT remained immodified. Muco-ciliary transport time (MCTt) and symptomatological score showed a definitive improvement after yoghurt feeding. CONCLUSION Yoghurt feeding appears to improve or prevent allergic recurrences in rhinopatic patients.
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Affiliation(s)
- C Aldinucci
- Institute of General Physiology, University of Siena, Siena, Italy
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