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Barzideh Z, Siddiqi M, Mohamed HM, LaPointe G. Dynamics of Starter and Non-Starter Lactic Acid Bacteria Populations in Long-Ripened Cheddar Cheese Using Propidium Monoazide (PMA) Treatment. Microorganisms 2022; 10:1669. [PMID: 36014087 PMCID: PMC9413250 DOI: 10.3390/microorganisms10081669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 08/14/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
The microbial community of industrially produced Canadian Cheddar cheese was examined from curd to ripened cheese at 30-32 months using a combination of viable plate counts of SLAB (GM17) and NSLAB (MRSv), qPCR and 16S rRNA gene amplicon sequencing. Cell treatment with propidium monoazide excluded DNA of permeable cells from amplification. The proportion of permeable cells of both Lactococcus spp. and Lacticaseibacillus spp. was highest at 3-6 months. While most remaining Lacticaseibacillus spp. cells were intact during later ripening stages, a consistent population of permeable Lactococcus spp. cells was maintained over the 32-month period. While Lactococcus sequence variants were significant biomarkers for viable cheese curd communities at 0-1 m, Lacticaseibacillus was identified as a distinctive biomarker for cheeses from 7 to 20 months. From 24 to 32 months, Lacticaseibacillus was replaced in significance by four genera (Pediococcus and Latilactobacillus at 24 m and at 30-32 m, Secundilactobacillus and Paucilactobacillus). These results underscore the importance of monitoring potential defects in cheeses aged over 24 months, which could be diagnosed early through microbial DNA profiling to minimize potential waste of product. Future perspectives include correlating volatile flavor compounds with microbial community composition as well as the investigation of intra-species diversity.
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Affiliation(s)
- Zoha Barzideh
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Myra Siddiqi
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Hassan Mahmoud Mohamed
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
- Faculty of Computer and Artificial Intelligence, Benha University, Banha 13518, Egypt
| | - Gisèle LaPointe
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
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2
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Khademi F, Naghizadeh Raeisi S, Younesi M, Motamedzadegan A, Rabiei K, Shojaei M, Rokni H, Falsafi M. Effect of probiotic bacteria on physicochemical, microbiological, textural, sensory properties and fatty acid profile of sour cream. Food Chem Toxicol 2022; 166:113244. [PMID: 35728727 DOI: 10.1016/j.fct.2022.113244] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 06/03/2022] [Accepted: 06/15/2022] [Indexed: 11/24/2022]
Abstract
Sour cream is a dairy product with good potential to act as a food carrier for probiotic bacteria. The effect of probiotic cultures on the quality of sour cream from dry dairy ingredients was assessed during 5 weeks of storage. The treatments design was as follows: Bifidobacterium, Bifidobacterium + Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus acidophilus + Lactobacillus casei and Lactobacillus casei. Fatty acids profile, texture, microbial load and sensory characteristics were analyzed. Comparison of fatty acids of different creams produced showed that there is a significant difference between the produced creams. There are a wide range of fatty acids in the structure of sour cream fat. Also, with the addition of these bacteria, the texture of the samples became firmer during storage. The sensory analyses showed that the addition of all three bacteria increased the overall acceptance of this product by the panelists. It is suggested that sour cream fortified with probiotics well orientated functional food had accepted composition and sensory properties.
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Affiliation(s)
- Feryal Khademi
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Khazar Abad Road, 578, Sari, Iran
| | - Shahram Naghizadeh Raeisi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
| | - Mona Younesi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Ali Motamedzadegan
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Khazar Abad Road, 578, Sari, Iran
| | - Khadijeh Rabiei
- Department of Chemistry, Faculty of Science, Qom University of Technology, Qom, Iran
| | - Moein Shojaei
- Department of Chemistry, Shahid Bahonar University of Kerman, Kerman, Iran
| | - Hassan Rokni
- Department of Chemical Engineering and Energy, Quchan University of Technology, Quchan, Iran
| | - Mahlagha Falsafi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
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3
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Leeuwendaal N, Hayes J, Stanton C, O'Toole P, Beresford T. Protection of candidate probiotic lactobacilli by Cheddar cheese matrix during simulated gastrointestinal digestion. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105042] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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4
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McMahon D, Sorensen K, Domek M, Dai X, Sharma P, Oberg T, Oberg C. Gas production by Paucilactobacillus wasatchensis WDCO4 is increased in Cheddar cheese containing sodium gluconate. J Dairy Sci 2022; 105:3896-3910. [DOI: 10.3168/jds.2021-21617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Accepted: 01/28/2022] [Indexed: 11/19/2022]
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5
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Oberg TS, McMahon DJ, Culumber MD, McAuliffe O, Oberg CJ. Invited review: Review of taxonomic changes in dairy-related lactobacilli. J Dairy Sci 2022; 105:2750-2770. [DOI: 10.3168/jds.2021-21138] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Accepted: 12/13/2021] [Indexed: 11/19/2022]
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6
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Farahmand N, Ouoba LII, Naghizadeh Raeisi S, Sutherland J, Ghoddusi HB. Probiotic Lactobacilli in Fermented Dairy Products: Selective Detection, Enumeration and Identification Scheme. Microorganisms 2021; 9:microorganisms9081600. [PMID: 34442679 PMCID: PMC8401870 DOI: 10.3390/microorganisms9081600] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 07/19/2021] [Accepted: 07/20/2021] [Indexed: 11/16/2022] Open
Abstract
A selection of 36 commercial probiotic fermented dairy products from UK and Europe markets were evaluated for the numbers, types, and viability of Lactobacillus strains against the stated information on their packages. A comparative study was carried out on selectivity of MRS-Clindamycin, MRS-Sorbitol, and MRS-IM Maltose, to select the right medium for enumeration of probiotic Lactobacillus. Based on selectivity of medium for recovery of the targeted lactobacilli, and also simplicity of preparation, MRS-Clindamycin was chosen as the best medium for enumeration of probiotic Lactobacillus in fermented milks. The results of enumeration of lactobacilli showed that 22 out of a total 36 tested products contained more than 106 colony-forming units/g at the end of their shelf life, which comply with the recommended minimum therapeutic level for probiotics. Rep-PCR using primer GTG-5 was applied for initial discrimination of isolated strains, and isolates, which presented different band profile, were placed in different groups. The isolated Lactobacillus spp. were identified mainly as Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus paracasei by analysis of partial sequences of the 16S ribosomal RNA and rpoA genes.
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Green IR, Oberg CJ, Broadbent JR, Thunell RK, McMahon DJ. Galactose-positive adjunct cultures prevent gas formation by Paucilactobacillus wasatchensis WDC04 in a model gas production test. J Dairy Sci 2021; 104:10540-10549. [PMID: 34275634 DOI: 10.3168/jds.2021-20428] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Accepted: 06/04/2021] [Indexed: 11/19/2022]
Abstract
Gas production by obligatory heterofermentative lactic acid bacteria such as Paucilactobacillus wasatchensis is a sporadic problem in Cheddar cheese and results in undesired slits and cracks in the cheese. Growth of Pa. wasatchensis is not rapid, which makes investigations of gas production difficult to consistently execute. A primary objective of this study was to develop a model gas production test that could be used to investigate the effect of galactose and ribose utilization on gas production by Pa. wasatchensis and determine whether galactose-fermenting adjunct cultures could prevent gas formation. Paucilactobacillus wasatchensis WDC04 was inoculated at 101 to 106 cfu/mL into carbohydrate-restricted MRS broth containing different ribose and galactose levels and incubated for up to 21 d at 23°C. Gas production in the broth was detected using a Durham tube inverted on a 6-cm-long capillary tube; cells were enumerated at 4, 8, and 12 d; and residual galactose was also measured. Gas production was sporadic except for when 105 cfu/mL of Pa. wasatchensis WDC04 was inoculated into broth containing 0.3% ribose and 0.7% galactose. In those tubes, gas production was consistently observed after 8-d incubation, by which time galactose levels had decreased to 0.15%. Co-inoculation of Pa. wasatchensis WDC04 with as few as 103 cfu/mL of a lactose-negative galactose-positive adjunct culture (Pediococcus acidilactici 23F, Lacticaseibacillus paracasei UW4, or Lactobacillus helveticus 7995) resulted in galactose depletion by d 4 and no observable gas production by d 12. With less galactose available to the slower-growing Pa. wasatchensis WDC04, its growth was limited to 108 cfu/mL when any of the adjunct cultures was co-inoculated, compared with 109 cfu/mL when grown on its own. We concluded that galactose-fermenting adjunct cultures have potential for preventing unwanted gas production in cheese by competition for resources and especially by removing the 6-carbon galactose before it can be utilized for energy by an obligatory heterofermentative lactobacilli such as Pa. wasatchensis and produce carbon dioxide.
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Affiliation(s)
- Ireland R Green
- Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700
| | - Craig J Oberg
- Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700; Microbiology Department, Weber State University, Ogden, UT 84408-2506
| | - Jeffery R Broadbent
- Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700
| | - Randall K Thunell
- Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700; Vivolac Culture Corporation, Greenfield, IN 46140
| | - Donald J McMahon
- Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700.
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Wu P, An J, Chen L, Zhu Q, Li Y, Mei Y, Chen Z, Liang Y. Differential Analysis of Stress Tolerance and Transcriptome of Probiotic Lacticaseibacillus casei Zhang Produced from Solid-State (SSF-SW) and Liquid-State (LSF-MRS) Fermentations. Microorganisms 2020; 8:E1656. [PMID: 33114487 PMCID: PMC7716342 DOI: 10.3390/microorganisms8111656] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 10/21/2020] [Accepted: 10/22/2020] [Indexed: 12/18/2022] Open
Abstract
The property differences between bacteria produced from solid-state and liquid-state fermentations have always been the focus of attention. This study analyzed the stress tolerance and transcriptomic differences of the probiotic Lacticaseibacillus casei Zhang produced from solid-state and liquid-state fermentations under no direct stress. The total biomass of L. casei Zhang generated from liquid-state fermentation with MRS medium (LSF-MRS) was 2.24 times as much as that from solid-state fermentation with soybean meal-wheat bran (SSF-SW) medium. Interestingly, NaCl, H2O2, and ethanol stress tolerances and the survival rate after L. casei Zhang agent preparation from SSF-SW fermentation were significantly higher than those from LSF-MRS fermentation. The global transcriptomic analysis revealed that in L. casei Zhang produced from SSF-SW fermentation, carbohydrate transport, gluconeogenesis, inositol phosphate metabolism were promoted, that pentose phosphate pathway was up-regulated to produce more NADPH, that citrate transport and fermentation was extremely significantly promoted to produce pyruvate and ATP, and that pyruvate metabolism was widely up-regulated to form lactate, acetate, ethanol, and succinate from pyruvate and acetyl-CoA, whereas glycolysis was suppressed, and fatty acid biosynthesis was suppressed. Moreover, in response to adverse stresses, some genes encoding aquaporins (GlpF), superoxide dismutase (SOD), nitroreductase, iron homeostasis-related proteins, trehalose operon repressor TreR, alcohol dehydrogenase (ADH), and TetR/AcrR family transcriptional regulators were up-regulated in L. casei Zhang produced from SSF-SW fermentation. Our findings provide novel insight into the differences in growth performance, carbon and lipid metabolisms, and stress tolerance between L. casei Zhang from solid-state and liquid-state fermentations.
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Affiliation(s)
| | | | | | | | | | | | | | - Yunxiang Liang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (P.W.); (J.A.); (L.C.); (Q.Z.); (Y.L.); (Y.M.); (Z.C.)
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9
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Renschler MA, Wyatt A, Anene N, Robinson-Hill R, Pickerill ES, Fox NE, Griffith JA, McKillip JL. Using nitrous acid-modified de Man, Rogosa, and Sharpe medium to selectively isolate and culture lactic acid bacteria from dairy foods. J Dairy Sci 2019; 103:1215-1222. [PMID: 31837787 DOI: 10.3168/jds.2019-17041] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Accepted: 09/11/2019] [Indexed: 11/19/2022]
Abstract
Nitrous acid was used to modify traditional de Man, Rogosa, Sharpe medium to evaluate whether the addition of sodium nitrite to MRS medium could improve the rate of growth and density of various lactic acid bacteria and nontarget species. Yogurt and Cheddar cheese were inoculated with individual bacterial species followed by the recovery and enumeration of the species using the pour plate method to compare the sensitivity between nitrous acid-modified MRS (mMRS) and traditional MRS. Lactobacillus delbrueckii ssp. bulgaricus were recovered at significantly higher counts from cheese in nitrous acid mMRS than MRS, whereas no significant difference was observed for other species and food systems. Growth curves were also generated for multiple lactic acid bacteria as well as nonstarters in both mMRS and MRS to measure the selectivity of nitrous acid mMRS. The selectivity evaluation of nitrous acid mMRS demonstrated that 5 of the tested lactic acid bacterial species (Bifidobacterium longum, Streptococcus salivarius, Lactococcus lactis, Lactobacillus acidophilus, and Lactobacillus delbrueckii ssp. bulgaricus) grew to significantly higher densities more rapidly in mMRS broth than in traditional MRS. Nontarget bacteria Enterococcus faecalis and Bacillus cereus revealed a more prolific growth rate and higher optical density readings in traditional MRS compared with mMRS. It was determined that nitrous acid mMRS is a viable alternative medium for culturing selected lactic acid bacteria, and offers an improved formulation of MRS for use in standard evaluation methods and optimization of probiotic and other dairy cultures.
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Affiliation(s)
| | - Asia Wyatt
- Department of Biology, Ball State University, Muncie, IN 47306
| | - Nnamdi Anene
- Department of Biology, Ball State University, Muncie, IN 47306
| | | | | | | | - Julie A Griffith
- Department of Physiology and Pharmacology, School of Medicine, West Virginia University, Morgantown 26506
| | - John L McKillip
- Department of Biology, Ball State University, Muncie, IN 47306.
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10
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Veselá K, Kumherová M, Klojdová I, Solichová K, Horáčková Š, Plocková M. Selective culture medium for the enumeration of Lactobacillus plantarum in the presence of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108365] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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11
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Ozturkoglu-Budak S, Akal HC, Buran İ, Yetişemiyen A. Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12. J Dairy Sci 2019; 102:6901-6913. [DOI: 10.3168/jds.2019-16479] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Accepted: 03/23/2019] [Indexed: 11/19/2022]
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12
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Satoh T, Todoroki M, Kobayashi K, Niimura Y, Kawasaki S. Purified thioredoxin reductase from O 2-sensitive Bifidobacterium bifidum degrades H 2O 2 by interacting with alkyl hydroperoxide reductase. Anaerobe 2019; 57:45-54. [PMID: 30880149 DOI: 10.1016/j.anaerobe.2019.03.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 02/28/2019] [Accepted: 03/13/2019] [Indexed: 01/17/2023]
Abstract
Bifidobacterium is beneficial for host health and exhibits different O2 sensitivity levels among species or strains via unknown mechanisms. Bifidobacterium bifidum JCM1255T, a type species of Bifidobacterium, is an O2-sensitive bacterium that can grow under low-O2 (5%) conditions, and the growth of this species is inhibited under high-O2 conditions (10% ∼) with accumulation of H2O2. We previously reported that NADH or NAD(P)H oxidase-active fractions were detected during purification using microaerobically grown B. bifidum cells, and the active enzyme was purified from the NADH oxidase-active fraction. The purified enzyme was identified as b-type dihydroorotate dehydrogenase (DHODb) and characterized as a dominant H2O2 producer in B. bifidum. In this study, we performed further purification of the enzyme from the NAD(P)H oxidase-active fraction and characterized the purified enzyme as a part of the H2O2 degradation system in B. bifidum. This purified enzyme was identified as thioredoxin reductase (TrxR); the NAD(P)H oxidase activity of this enzyme was not expressed in anaerobically grown B. bifidum, and mRNA expression was induced by O2 exposure. Furthermore, the purified B. bifidum TrxR interacted with recombinant alkyl hydroperoxide reductase (rAhpC) and exhibited NAD(P)H peroxidase activity. These results suggest that TrxR responds to O2 and protects B. bifidum from oxidative stress by degrading H2O2 via the TrxR-AhpC system.
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Affiliation(s)
- Takumi Satoh
- Department of Molecular Microbiology, Tokyo University of Agriculture, Tokyo, Japan.
| | | | - Kazuya Kobayashi
- Department of Bioscience, Tokyo University of Agriculture, Tokyo, Japan
| | - Youichi Niimura
- Department of Molecular Microbiology, Tokyo University of Agriculture, Tokyo, Japan; Department of Bioscience, Tokyo University of Agriculture, Tokyo, Japan
| | - Shinji Kawasaki
- Department of Molecular Microbiology, Tokyo University of Agriculture, Tokyo, Japan; Department of Bioscience, Tokyo University of Agriculture, Tokyo, Japan
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13
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Hansen SJZ, Morovic W, DeMeules M, Stahl B, Sindelar CW. Absolute Enumeration of Probiotic Strains Lactobacillus acidophilus NCFM ® and Bifidobacterium animalis subsp. lactis Bl-04 ® via Chip-Based Digital PCR. Front Microbiol 2018; 9:704. [PMID: 29696008 PMCID: PMC5904286 DOI: 10.3389/fmicb.2018.00704] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2017] [Accepted: 03/27/2018] [Indexed: 12/16/2022] Open
Abstract
The current standard for enumeration of probiotics to obtain colony forming units by plate counts has several drawbacks: long time to results, high variability and the inability to discern between bacterial strains. Accurate probiotic cell counts are important to confirm the delivery of a clinically documented dose for its associated health benefits. A method is described using chip-based digital PCR (cdPCR) to enumerate Bifidobacterium animalis subsp. lactis Bl-04 and Lactobacillus acidophilus NCFM both as single strains and in combination. Primers and probes were designed to differentiate the target strains against other strains of the same species using known single copy, genetic differences. The assay was optimized to include propidium monoazide pre-treatment to prevent amplification of DNA associated with dead probiotic cells as well as liberation of DNA from cells with intact membranes using bead beating. The resulting assay was able to successfully enumerate each strain whether alone or in multiplex. The cdPCR method had a 4 and 5% relative standard deviation (RSD) for Bl-04 and NCFM, respectively, making it more precise than plate counts with an industry accepted RSD of 15%. cdPCR has the potential to replace traditional plate counts because of its precision, strain specificity and the ability to obtain results in a matter of hours.
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Affiliation(s)
- Sarah J Z Hansen
- Probiotic Development, DuPont Nutrition & Health, Madison, WI, United States
| | - Wesley Morovic
- Genomics and Microbiome Sciences, DuPont Nutrition & Health, Madison, WI, United States
| | - Martha DeMeules
- Probiotic Development, DuPont Nutrition & Health, Madison, WI, United States
| | - Buffy Stahl
- Genomics and Microbiome Sciences, DuPont Nutrition & Health, Madison, WI, United States
| | - Connie W Sindelar
- Probiotic Development, DuPont Nutrition & Health, Madison, WI, United States
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Culumber M, McMahon DJ, Ortakci F, Montierth L, Villalba B, Broadbent JR, Oberg CJ. Hot topic: Geographical distribution and strain diversity of Lactobacillus wasatchensis isolated from cheese with unwanted gas formation. J Dairy Sci 2017; 100:8764-8767. [DOI: 10.3168/jds.2017-13375] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Accepted: 08/25/2017] [Indexed: 11/19/2022]
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15
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Chaves K, Gigante M. Prato cheese as suitable carrier for Lactobacillus acidophilus La5 and Bifidobacterium Bb12. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.08.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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16
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Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ. Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis. J Dairy Sci 2015; 98:7460-72. [DOI: 10.3168/jds.2015-9468] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2015] [Accepted: 06/25/2015] [Indexed: 11/19/2022]
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17
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Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ. Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter. J Dairy Sci 2015; 98:7473-82. [DOI: 10.3168/jds.2015-9556] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2015] [Accepted: 07/14/2015] [Indexed: 11/19/2022]
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18
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Gebara C, Ribeiro MCE, Chaves KS, Gandara ALN, Gigante ML. Effectiveness of different methodologies for the selective enumeration of Lactobacillus acidophilus La5 from yoghurt and Prato cheese. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.061] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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19
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Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ. Growth and gas production of a novel obligatory heterofermentative Cheddar cheese nonstarter lactobacilli species on ribose and galactose. J Dairy Sci 2015; 98:3645-54. [DOI: 10.3168/jds.2014-9293] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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20
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Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses. Food Microbiol 2015; 50:109-17. [PMID: 25998823 DOI: 10.1016/j.fm.2015.03.010] [Citation(s) in RCA: 76] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2014] [Revised: 03/04/2015] [Accepted: 03/26/2015] [Indexed: 02/07/2023]
Abstract
In the present study 177 Lactobacillus spp. strains, isolated from Ragusano and Pecorino Siciliano cheeses, were in vitro screened for probiotic traits, and their characteristics were compared to those of Lactobacillus rhamnosus GG, commercial strain. Based on acidic and bile salt resistance, thirteen Lactobacillus strains were selected. The multiplex-PCR application revealed that nine strains belonged to L. rhamnosus species and four to Lactobacillus paracasei species. All selected strains were further investigated for transit tolerance in simulated upper gastrointestinal tract (GI), for adhesion capacity to human intestinal cell lines, for hydrophobicity, for co-aggregation and auto-aggregation and for antimicrobial activities. Moreover, antibiotic resistance, hemolytic and bile salt hydrolase activities were investigated for safety assessment. Viable counts after simulated gastric and duodenal transit revealed that overall the selected lactobacilli tolerated better pancreatic juice and bile salts than acidic juice. In particular, three L. rhamnosus strains (FS10, FS2, and PS11) and one L. paracasei strain (PM8) increased their cell density after the simulated GI transit. The same strains showed also high percentage of auto-aggregation and co-aggregation with Escherichia coli. All strains were effective against both Staphylococcus aureus and E. coli and variability was achieved versus Listeria monocytogenes and Enterococcus faecalis used as pathogenic indicator strains. Different behavior was revealed by strains for adhesion ability and hydrophobicity, which are not always linked each other and are strongly strain-dependent. From the safety point of view, no isolate showed hemolytic and bile salt hydrolase activities, except one, and most of the strains were sensitive to a broad range of clinical antibiotics. This work showed that the L. rhamnosus FS10 and the L. paracasei PM8 are good promising probiotic candidates for further in vivo investigations.
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21
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McMahon D, Oberg C, Drake M, Farkye N, Moyes L, Arnold M, Ganesan B, Steele J, Broadbent J. Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese. J Dairy Sci 2014; 97:4780-98. [DOI: 10.3168/jds.2014-8071] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2014] [Accepted: 04/25/2014] [Indexed: 12/20/2022]
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Dimitrellou D, Kandylis P, Sidira M, Koutinas AA, Kourkoutas Y. Free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter cultures for probiotic Feta-type cheese production. J Dairy Sci 2014; 97:4675-85. [PMID: 24931523 DOI: 10.3168/jds.2013-7597] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2013] [Accepted: 02/12/2014] [Indexed: 11/19/2022]
Abstract
The use of free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter culture in probiotic Feta-type cheese production was evaluated. The probiotic cultures resulted in significantly higher acidity; lower pH; reduced counts of coliforms, enterobacteria, and staphylococci; and improved quality characteristics compared with cheese with no culture. Microbiological and strain-specific multiplex PCR analysis showed that both free and immobilized L. casei ATCC 393 were detected in the novel products at levels required for conferring a probiotic effect at the end of the ripening. The effect of starter culture on production of volatile compounds was investigated by the solid-phase microextraction gas chromatography-mass spectrometry analysis technique. The immobilized cells resulted in an improved profile of aroma-related compounds and the overall high quality of the novel products was ascertained by the preliminary sensory test. Finally, the high added value produced by exploitation of whey, which is an extremely polluting industrial waste, was highlighted and assessed.
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Affiliation(s)
- Dimitra Dimitrellou
- Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis, 68100, Greece
| | - Panagiotis Kandylis
- Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece.
| | - Marianthi Sidira
- Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis, 68100, Greece
| | - Athanasios A Koutinas
- Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece
| | - Yiannis Kourkoutas
- Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis, 68100, Greece
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23
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Porcellato D, Brighton C, McMahon D, Oberg C, Lefevre M, Broadbent J, Steele J. Application of ARISA to assess the influence of salt content and cation type on microbiological diversity of Cheddar cheese. Lett Appl Microbiol 2014; 59:207-16. [DOI: 10.1111/lam.12263] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2014] [Revised: 03/21/2014] [Accepted: 04/04/2014] [Indexed: 01/09/2023]
Affiliation(s)
- D. Porcellato
- Department of Chemistry, Biotechnology and Food Science; Norwegian University of Life Science; Aas Norway
| | - C. Brighton
- Department of Nutrition, Dietetics, and Food Sciences, and Western Dairy Center; Utah State University; Logan UT USA
| | - D.J. McMahon
- Department of Nutrition, Dietetics, and Food Sciences, and Western Dairy Center; Utah State University; Logan UT USA
| | - C.J. Oberg
- Department of Nutrition, Dietetics, and Food Sciences, and Western Dairy Center; Utah State University; Logan UT USA
| | - M. Lefevre
- Department of Nutrition, Dietetics, and Food Sciences, and Western Dairy Center; Utah State University; Logan UT USA
| | - J.R. Broadbent
- Department of Nutrition, Dietetics, and Food Sciences, and Western Dairy Center; Utah State University; Logan UT USA
| | - J.L. Steele
- Department of Food Science; University of Wisconsin; Madison WI USA
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24
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Ganesan B, Weimer B, Pinzon J, Dao Kong N, Rompato G, Brothersen C, McMahon D. Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria. J Appl Microbiol 2014; 116:1642-56. [DOI: 10.1111/jam.12482] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2013] [Revised: 01/06/2014] [Accepted: 02/12/2014] [Indexed: 11/25/2022]
Affiliation(s)
- B. Ganesan
- Dairy Technology and Innovation Laboratory; Western Dairy Center; Utah State University; Logan UT USA
- Department of Nutrition, Dietetics, and Food Sciences; Utah State University; Logan UT USA
| | - B.C. Weimer
- Department of Population Health and Reproduction; University of California; Davis CA USA
| | - J. Pinzon
- Department of Population Health and Reproduction; University of California; Davis CA USA
| | - N. Dao Kong
- Department of Population Health and Reproduction; University of California; Davis CA USA
| | - G. Rompato
- Center for Integrated BioSystems; Utah State University; Logan UT USA
| | - C. Brothersen
- Dairy Technology and Innovation Laboratory; Western Dairy Center; Utah State University; Logan UT USA
- Department of Nutrition, Dietetics, and Food Sciences; Utah State University; Logan UT USA
| | - D.J. McMahon
- Dairy Technology and Innovation Laboratory; Western Dairy Center; Utah State University; Logan UT USA
- Department of Nutrition, Dietetics, and Food Sciences; Utah State University; Logan UT USA
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25
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Sohier D, Pavan S, Riou A, Combrisson J, Postollec F. Evolution of microbiological analytical methods for dairy industry needs. Front Microbiol 2014; 5:16. [PMID: 24570675 PMCID: PMC3916730 DOI: 10.3389/fmicb.2014.00016] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2013] [Accepted: 01/10/2014] [Indexed: 11/13/2022] Open
Abstract
Traditionally, culture-based methods have been used to enumerate microbial populations in dairy products. Recent developments in molecular methods now enable faster and more sensitive analyses than classical microbiology procedures. These molecular tools allow a detailed characterization of cell physiological states and bacterial fitness and thus, offer new perspectives to integration of microbial physiology monitoring to improve industrial processes. This review summarizes the methods described to enumerate and characterize physiological states of technological microbiota in dairy products, and discusses the current deficiencies in relation to the industry’s needs. Recent studies show that Polymerase chain reaction-based methods can successfully be applied to quantify fermenting microbes and probiotics in dairy products. Flow cytometry and omics technologies also show interesting analytical potentialities. However, they still suffer from a lack of validation and standardization for quality control analyses, as reflected by the absence of performance studies and official international standards.
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Affiliation(s)
- Danièle Sohier
- Food Safety and Quality Unit, ADRIA Développement, Agri-Food Technical Institute, Quimper, France
| | - Sonia Pavan
- Food Safety and Quality Unit, ADRIA Développement, Agri-Food Technical Institute, Quimper, France
| | - Armelle Riou
- Food Safety and Quality Unit, ADRIA Développement, Agri-Food Technical Institute, Quimper, France
| | - Jérôme Combrisson
- Bretagne Biotechnologie Alimentaire dairy association member, Analytical Sciences, Danone Research, Palaiseau, France
| | - Florence Postollec
- Food Safety and Quality Unit, ADRIA Développement, Agri-Food Technical Institute, Quimper, France
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26
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Porcellato D, Østlie HM, Brede ME, Martinovic A, Skeie SB. Dynamics of starter, adjunct non-starter lactic acid bacteria and propionic acid bacteria in low-fat and full-fat Dutch-type cheese. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.01.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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27
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Ye K, Wang H, Zhang X, Jiang Y, Xu X, Zhou G. Development and validation of a molecular predictive model to describe the growth of Listeria monocytogenes in vacuum-packaged chilled pork. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.11.017] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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28
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Alves LL, Richards NSPS, Mattanna P, Andrade DF, S Rezer AP, Milani LIG, Cruz AG, Faria JAF. Cream cheese as a symbiotic food carrier usingBifidobacterium animalisBb-12 andLactobacillus acidophilusLa-5 and inulin. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00880.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Larissa L Alves
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Neila S P S Richards
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Paula Mattanna
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Diego F Andrade
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Adriano P S Rezer
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Liana I G Milani
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Adriano G Cruz
- Faculdade de Engenharia de Alimentos; Universidade Estadual de Campinas (UNICAMP); Campinas; SP; Brasil
| | - José A F Faria
- Faculdade de Engenharia de Alimentos; Universidade Estadual de Campinas (UNICAMP); Campinas; SP; Brasil
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29
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Ortakci F, Broadbent JR, McManus WR, McMahon DJ. Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion. J Dairy Sci 2012; 95:6274-81. [PMID: 22981567 DOI: 10.3168/jds.2012-5476] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2012] [Accepted: 07/08/2012] [Indexed: 11/19/2022]
Abstract
An erythromycin-resistant strain of probiotic Lactobacillus paracasei ssp. paracasei LBC-1 (LBC-1e) was added to part-skim Mozzarella cheese in alginate-microencapsulated or free form at a level of 10(8) and 10(7)cfu/g, respectively. Survival of LBC-1e and total lactic acid bacteria (LAB) was investigated through the pasta filata process of cheese making (in which the cheese curd was heated to 55 °C and stretched in 70 °C-hot brine), followed by storage at 4 °C for 6 wk and simulated gastric and intestinal digestion. This included incubation in 0.1 M and 0.01 M HCl, 0.9 M H(3)PO(4), and a simulated intestinal juice consisting of pancreatin and bile salts in a pH 7.4 phosphate buffer. Some reductions were observed in both free and encapsulated LBC-1e during heating and stretching, with encapsulated LBC-1e surviving slightly better. Changes in total LAB losses during heating and stretching did not reach statistical significance. During storage, a decrease was observed in total LAB, but no statistically significant decrease was observed in LBC-1e. Survival during gastric digestion in HCl was dependent on the extent of neutralization of HCl by the cheese, with more survival in the weaker acid, in which pH increased to 4.4 after cheese addition. The alginate microcapsules did not provide any protection against the HCl. It is interesting that survival of the encapsulated LBC-1e was greater during incubation in H(3)PO(4) than in the HCl gastric juices. Proper selection of simulated gastric digestion media is important for predicting the delivery of probiotic bacteria into the human intestinal tract. Neither free nor encapsulated LBC-1e was affected by incubation in the pancreatin-bile solution. Based on the level of probiotic bacteria in cheese needed to provide a health benefit and its survival during simulated gastric digestion, as determined in this study, it should theoretically be possible to lower the amount that needs to be ingested in cheese by up to a factor of 10(3) compared with other fermented dairy foods or when consumed as supplements.
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Affiliation(s)
- F Ortakci
- Western Dairy Center, Utah State University, Logan 84322-8700, USA
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30
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Manufacture of Cheddar cheese using probiotic Lactobacillus plantarum K25 and its cholesterol-lowering effects in a mice model. World J Microbiol Biotechnol 2012; 29:127-35. [DOI: 10.1007/s11274-012-1165-4] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2012] [Accepted: 08/29/2012] [Indexed: 11/25/2022]
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