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Jena R, Choudhury PK. Bifidobacteria in Fermented Dairy Foods: A Health Beneficial Outlook. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10189-w. [PMID: 37979040 DOI: 10.1007/s12602-023-10189-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/08/2023] [Indexed: 11/19/2023]
Abstract
Bifidobacteria, frequently present in the human gastrointestinal tract, play a crucial role in preserving gut health and are mostly recognized as beneficial probiotic microorganisms. They are associated with fermenting complex carbohydrates, resulting in the production of short-chain fatty acids, bioactive peptides, exopolysaccharides, and vitamins, which provide energy and contribute to gut homeostasis. In light of these findings, research in food processing technologies has harnessed probiotic bacteria such as lactobacilli and bifidobacteria for the formulation of a wide range of fermented dairy products, ensuring their maximum survival and contributing to the development of distinctive quality characteristics and therapeutic benefits. Despite the increased interest in probiotic dairy products, introducing bifidobacteria into the dairy food chain has proved to be complicated. However, survival of Bifidobacterium species is conditioned by strain of bacteria used, metabolic interactions with lactic acid bacteria (LAB), fermentation parameters, and the temperature of storage and preservation of the dairy products. Furthermore, fortification of dairy foods and whey beverages with bifidobacteria have ability to change physicochemical and rheological properties beyond economic value of dairy products. In summary, this review underscores the significance of bifidobacteria as probiotics in diverse fermented dairy foods and accentuates their positive impact on human health. By enhancing our comprehension of the beneficial repercussions associated with the consumption of bifidobacteria-rich products, we aim to encourage individuals to embrace these probiotics as a means of promoting holistic health.
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Affiliation(s)
- Rajashree Jena
- Department of Dairy Technology, School of Agricultural and Bioengineering, Centurion University of Technology and Management, Paralakhemundi, Odisha, 761211, India
| | - Prasanta Kumar Choudhury
- Department of Dairy Technology, School of Agricultural and Bioengineering, Centurion University of Technology and Management, Paralakhemundi, Odisha, 761211, India.
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2
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Panda R. Validated multiplex-competitive ELISA using gluten-incurred yogurt calibrant for the quantitation of wheat gluten in fermented dairy products. Anal Bioanal Chem 2022; 414:8047-8062. [PMID: 36117194 DOI: 10.1007/s00216-022-04338-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 09/06/2022] [Accepted: 09/08/2022] [Indexed: 11/01/2022]
Abstract
Currently, there are no available methods for accurate quantitation of gluten in fermented or hydrolyzed foods. In this study, gluten-incurred yogurt was used as a calibrant with a multiplex-competitive ELISA to quantitate gluten in fermented dairy products such as yogurt, kefir, and buttermilk, followed by a single-laboratory validation of the method. Four-parameter logistic calibration curves using five gluten-specific antibodies (R5, G12, 2D4, MIoBS, and Skerrit) were constructed, and averaging of the antibody responses was used as a strategy to get a single quantitative value. The lower limits of detection (LLOD) and quantitation (LLOQ) of the method were 1.9 and 5.5 µg/mL (ppm), respectively. Analysis of wheat gluten-incurred fermented dairy products (5, 8, 20, 100, and 500 µg/mL) prepared with multiple starter cultures and fermented for 24 or 48 h resulted in average gluten recoveries of 69-165%, 57-167%, and 54-148% for yogurt, kefir, and buttermilk, respectively. Only a few samples exceeded 150% recovery. The average coefficient of variation (CV) ranged from 10 to 34%, with the majority of the samples having a CV of < 30%. Experimental variations such as long-term refrigerated storage, spiking gluten after initial fermentation, using higher than recommended starter culture concentrations, or using wheat flour for contamination resulted in acceptable gluten recovery (50-150%) for the majority of the samples. Comparison of the performance of this method with a commercial competitive ELISA showed that the method has greater quantitative accuracy. This newly developed and validated method appears sufficiently sensitive and accurate to quantitate the amount of wheat gluten before fermentation, in select fermented dairy products.
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Affiliation(s)
- Rakhi Panda
- Division of Bioanalytical Chemistry, Office of Regulatory Science, Center for Food Safety and Applied Nutrition (CFSAN), FDA, HFS-716, 5001 Campus Drive, College Park, MD, 20740, USA.
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3
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Khalid N, Ramzan R, Zahoor T, Zafarullah M, Tehseen S, Aziz M, Batool R. Exploring the prebiotic potential of xanthan gum and its modified forms for the production of synbiotic yogurt. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nazia Khalid
- Department of Food Science and Technology Government College Women University Faisalabad Pakistan
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences University of Agriculture Faisalabad Pakistan
| | - Rabia Ramzan
- Department of Food Science and Technology Government College Women University Faisalabad Pakistan
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences University of Agriculture Faisalabad Pakistan
| | - Tahir Zahoor
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences University of Agriculture Faisalabad Pakistan
- Faculty of Applied Sciences NUR International University 17 Km Raiwind Road Lahore Pakistan
| | | | - Saima Tehseen
- Department of Food Science and Technology Government College Women University Faisalabad Pakistan
| | - Mahwash Aziz
- Department of Food Science and Technology Government College Women University Faisalabad Pakistan
| | - Rizwana Batool
- Department of Food Science and Technology Government College Women University Faisalabad Pakistan
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Paulo Vieira C, Pereira da Costa M, de Melo Silva VL, Frensel Delgado K, da Silva Frasão B, Abrantes Elias T, Chifarelli de Oliveira Nunes YE, de Abreu Gloria MB, Conte-Junior CA. Interactive effect of physicochemical and microbial variables on bioactive amines content during storage of probiotic fermented milk. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110700] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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5
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Nikolaev YA, Shanenko EF, El’-Registan GI. Approaches to Enhancing the Viability of Lactic Acid Microorganisms. Microbiology (Reading) 2019. [DOI: 10.1134/s0026261719050114] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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6
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Effect of selected prebiotics on the growth of lactic acid bacteria and physicochemical properties of yoghurts. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.09.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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7
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Rezac S, Kok CR, Heermann M, Hutkins R. Fermented Foods as a Dietary Source of Live Organisms. Front Microbiol 2018; 9:1785. [PMID: 30197628 PMCID: PMC6117398 DOI: 10.3389/fmicb.2018.01785] [Citation(s) in RCA: 207] [Impact Index Per Article: 34.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2018] [Accepted: 07/17/2018] [Indexed: 01/08/2023] Open
Abstract
The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents with increased availability due to the process of fermentation. Many fermented foods also contain live microorganisms that may improve gastrointestinal health and provide other health benefits, including lowering the risk of type two diabetes and cardiovascular diseases. The number of organisms in fermented foods can vary significantly, depending on how products were manufactured and processed, as well as conditions and duration of storage. In this review, we surveyed published studies in which lactic acid and other relevant bacteria were enumerated from the most commonly consumed fermented foods, including cultured dairy products, cheese, fermented sausage, fermented vegetables, soy-fermented foods, and fermented cereal products. Most of the reported data were based on retail food samples, rather than experimentally produced products made on a laboratory scale. Results indicated that many of these fermented foods contained 105-7 lactic acid bacteria per mL or gram, although there was considerable variation based on geographical region and sampling time. In general, cultured dairy products consistently contained higher levels, up to 109/mL or g. Although few specific recommendations and claim legislations for what constitutes a relevant dose exist, the findings from this survey revealed that many fermented foods are a good source of live lactic acid bacteria, including species that reportedly provide human health benefits.
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Affiliation(s)
| | | | | | - Robert Hutkins
- Department of Food Science and Technology, University of Nebraska—Lincoln, Lincoln, NE, United States
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8
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Non-waste technology through the enzymatic hydrolysis of agro-industrial by-products. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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9
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Sharma S, Kanwar SS. Effect of prebiotics on growth behavior of
Lactobacillus plantarum
and their impact on adherence of strict anaerobic pathogens to intestinal cell lines. J Food Saf 2017. [DOI: 10.1111/jfs.12384] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Sakshi Sharma
- Department of MicrobiologyCSK Himachal Pradesh Agricultural University Himachal Pradesh, Palampur India
| | - Sarbjit Singh Kanwar
- Department of MicrobiologyCSK Himachal Pradesh Agricultural University Himachal Pradesh, Palampur India
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10
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Baruzzi F, de Candia S, Quintieri L, Caputo L, De Leo F. Development of a Synbiotic Beverage Enriched with Bifidobacteria Strains and Fortified with Whey Proteins. Front Microbiol 2017; 8:640. [PMID: 28469606 PMCID: PMC5395566 DOI: 10.3389/fmicb.2017.00640] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Accepted: 03/29/2017] [Indexed: 01/10/2023] Open
Abstract
The objective of this study was to develop a new synbiotic beverage evaluating the ability of some bifidobacteria strains to grow in this beverage which was fortified with whey proteins up to 20 g L-1, and enriched with 10 g L-1 of prebiotic inulin or resistant starch. The ability of Bifidobacterium strains to survive for 30 days at 4°C was evaluated in two synbiotic whey protein fortified beverages formulated with 2% of whey proteins and 1% of inulin or resistant starch. Microbial growth was significantly affected by the whey protein amount as well as by the kind of prebiotic fiber. Resistant starch promoted the growth of the Bifidobacterium pseudocatenulatum strain and its viability under cold storage, also conferring higher sensory scores. The development of this new functional beverage will allow to carry out in vivo trials in order to validate its pre- and probiotic effects.
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Affiliation(s)
- Federico Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR)Bari, Italy
| | - Silvia de Candia
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR)Bari, Italy
| | - Laura Quintieri
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR)Bari, Italy
| | - Leonardo Caputo
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR)Bari, Italy
| | - Francesca De Leo
- Institute of Biomembranes, Bioenergetic and Molecular Biotechnologies, National Research Council of Italy (IBIOM-CNR)Bari, Italy
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11
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Liu Y, Yu Y, Duan W, Qu Q, Zhang Q, Zhao M, Zhu Q. Home storage significantly impairs Bifidobacteria survival in powered formula for infants and young children in the Chinese market. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12262] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yang Liu
- Shanghai Institute of Quality Inspection and Technical Research; National Quality Supervision and Inspection Center for Food Products (Shanghai); Shanghai 200233 China
| | - Yi Yu
- Shanghai Institute of Quality Inspection and Technical Research; National Quality Supervision and Inspection Center for Food Products (Shanghai); Shanghai 200233 China
| | - Wenfeng Duan
- Shanghai Institute of Quality Inspection and Technical Research; National Quality Supervision and Inspection Center for Food Products (Shanghai); Shanghai 200233 China
| | - Qinfeng Qu
- Shanghai Institute of Quality Inspection and Technical Research; National Quality Supervision and Inspection Center for Food Products (Shanghai); Shanghai 200233 China
| | - Qingping Zhang
- Shanghai Institute of Quality Inspection and Technical Research; National Quality Supervision and Inspection Center for Food Products (Shanghai); Shanghai 200233 China
| | - Min Zhao
- Shanghai Institute of Quality Inspection and Technical Research; National Quality Supervision and Inspection Center for Food Products (Shanghai); Shanghai 200233 China
| | - Qiyun Zhu
- Department of Biological Sciences; University at Buffalo; State University of New York; New York NY 14260 USA
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12
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Demers-Mathieu V, Audy J, Laurin É, Fliss I, St-Gelais D. Impact of commercial mesophilic and thermophilic starters on the growth of new probiotic isolates. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.01.014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Raeisi SN, Ouoba LII, Farahmand N, Sutherland J, Ghoddusi HB. Variation, viability and validity of bifidobacteria in fermented milk products. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.06.016] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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14
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Coman MM, Verdenelli MC, Cecchini C, Silvi S, Vasile A, Bahrim GE, Orpianesi C, Cresci A. Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their combination SYNBIO®, in synbiotic fermented milk. Int J Food Microbiol 2013; 167:261-8. [PMID: 24140807 DOI: 10.1016/j.ijfoodmicro.2013.09.015] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2013] [Revised: 08/06/2013] [Accepted: 09/24/2013] [Indexed: 11/18/2022]
Abstract
Fermented foods have a great significance since they provide and preserve large quantities of nutritious foods in a wide diversity of flavors, aromas and texture, which enrich the human diet. Originally fermented milks were developed as a means of preserving nutrients and are the most representatives of the category. The first aim of this study was to screen the effect of buckwheat flour and oat bran as prebiotics on the production of probiotic fiber-enriched fermented milks, by investigating the kinetics of acidification of buckwheat flour- and oat bran-supplemented milk fermented by Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their 1:1 combination named SYNBIO®. The probiotic strains viability, pH and sensory characteristics of the fermented fiber-enriched milk products, stored at 4 °C for 28 days were also monitored. The results showed that supplementation of whole milk with the tested probiotic strains and the two vegetable substrates results in a significant faster lowering of the pH. Also, the stability of L. rhamnosus IMC 501®, L. paracasei IMC 502® and SYNBIO® during storage at 4 °C for 28 days in buckwheat flour- and oat bran-supplemented samples was remarkably enhanced. The second aim of the study was to develop a new synbiotic product using the best combination of probiotics and prebiotics by promoting better growth and survival and be acceptable to the consumers with high concentration of probiotic strain. This new product was used to conduct a human feeding trial to validate the fermented milk as a carrier for transporting bacterial cells into the human gastrointestinal tract. The probiotic strains were recovered from fecal samples in 40 out of 40 volunteers fed for 4 weeks one portion per day of synbiotic fermented milk carrying about 10(9) viable cells.
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Affiliation(s)
- Maria Magdalena Coman
- School of Advanced Studies, University of Camerino, Camerino, Italy; School of Biosciences and Biotechnologies, University of Camerino, Camerino, Italy.
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15
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Shakerian M, Hadi Razavi S, Khodaiyan F, Ziai SA, Saeid Yarmand M, Moayedi A. Effect of different levels of fat and inulin on the microbial growth and metabolites in probiotic yogurt containing nonviable bacteria. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12315] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Mansour Shakerian
- Department of Food Science, Engineering and Technology; University of Tehran; Karaj Iran
| | - Seyed Hadi Razavi
- Department of Food Science, Engineering and Technology; University of Tehran; Karaj Iran
| | - Faramarz Khodaiyan
- Department of Food Science, Engineering and Technology; University of Tehran; Karaj Iran
| | - Seyed Ali Ziai
- Department of Pharmacology; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Mohammad Saeid Yarmand
- Department of Food Science, Engineering and Technology; University of Tehran; Karaj Iran
| | - Ali Moayedi
- Department of Food Science, Engineering and Technology; University of Tehran; Karaj Iran
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16
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Srisuvor N, Prakitchaiwattana C, Chinprahast N, Subhimaros S. Use of banana purée from three indigenous Thai cultivars as food matrices for probiotics and application in bio-set-type yoghurt production. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12134] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Nutthaya Srisuvor
- Department of Food Technology, Faculty of Science; Chulalongkorn University; Bangkok; 10330; Thailand
| | | | - Ninnart Chinprahast
- Department of Food Technology, Faculty of Science; Chulalongkorn University; Bangkok; 10330; Thailand
| | - Suwanna Subhimaros
- Department of Food Technology, Faculty of Science; Chulalongkorn University; Bangkok; 10330; Thailand
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17
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POPA DARCLEE, USTUNOL ZEYNEP. Influence of sucrose, high fructose corn syrup and honey from different floral sources on growth and acid production by lactic acid bacteria and bifidobacteria. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00666.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Abe F, Tomita S, Yaeshima T, Iwatsuki K. Effect of production conditions on the stability of a human bifidobacterial speciesBifidobacterium longumin yogurt. Lett Appl Microbiol 2009; 49:715-20. [DOI: 10.1111/j.1472-765x.2009.02719.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Jayamanne VS, Adams MR. Modelling the effects of pH, storage temperature and redox potential (Eh) on the survival of bifidobacteria in fermented milk. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.01931.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.08.009] [Citation(s) in RCA: 128] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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21
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DE ALMEIDA MARIOHB, ZOELLNER SIDNEYS, DA CRUZ ADRIANOG, MOURA MIRIAMRL, DE CARVALHO LUCIAMJ, FREITAS MARIACRISTINAJ, DE S SANT’ANA ANDERSON. Potentially probiotic açaí yogurt. INT J DAIRY TECHNOL 2008. [DOI: 10.1111/j.1471-0307.2008.00390.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Collado MC, Sanz Y. Induction of acid resistance in Bifidobacterium: a mechanism for improving desirable traits of potentially probiotic strains. J Appl Microbiol 2008; 103:1147-57. [PMID: 17897220 DOI: 10.1111/j.1365-2672.2007.03342.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS To generate stable acid-resistant Bifidobacterium strains isolated from human subjects and characterize the phenotypic changes of the acid-resistant derivatives. METHODS AND RESULTS The ability of 20 Bifidobacterium strains isolated from human faeces to survive to simulated gastrointestinal transit was evaluated, showing major reductions in viability (0.25-5.8 logarithmic units) because of gastric stress conditions. Six acid-sensitive strains belonging to the species Bifidobacterium longum and Bifidobacterium catenulatum were submitted to prolonged incubation at pH 2.0 to generate acid-resistant strains. The acid-sensitive and acid-resistant derivative strains were characterized to determine the changes associated with the acquisition of an acid-tolerant phenotype. The acid-resistant derivatives showed better ability to grow in the presence of bile salt (1-3%) and NaCl (6-10%) and higher resistance at elevated temperatures (60-70 degrees C, 10 min) than the parental strains. The acid-resistant derivatives displayed higher fermentative ability, and enzymatic activities. These strains also showed higher sensitivity to most of the tested antibiotics than the parental strains. CONCLUSIONS The stress tolerance of B. longum and B. catenulatum strains was improved by prolonged exposure to acid stress conditions. Some of the generated strains also seemed to have enhanced metabolic properties of relevance for probiotic applications. SIGNIFICANCE AND IMPACT OF THE STUDY The successful use of prolonged exposures to acid stress to improve the stability of human bifidobacteria indicates that this strategy could be useful for the production of robust probiotic strains, but involves other phenotypic changes that required an individual characterization.
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Affiliation(s)
- M C Collado
- Instituto de Agroquímica y Tecnología de los Alimentos (CSIC) Valencia, Spain
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23
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Champagne CP, Gardner NJ. Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.03.003] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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24
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Sanz Y. Ecological and functional implications of the acid-adaptation ability of Bifidobacterium: A way of selecting improved probiotic strains. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2007.01.016] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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25
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Larkin TA, Price WE, Astheimer LB. Increased probiotic yogurt or resistant starch intake does not affect isoflavone bioavailability in subjects consuming a high soy diet. Nutrition 2007; 23:709-18. [PMID: 17656069 DOI: 10.1016/j.nut.2007.06.010] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2006] [Revised: 05/24/2007] [Accepted: 06/15/2007] [Indexed: 01/22/2023]
Abstract
OBJECTIVE Probiotics and prebiotics that affect gut microflora balance and its associated enzyme activity may contribute to interindividual variation in isoflavone absorption after soy intake, possibly enhancing isoflavone bioavailability. This study examined the effects of the consumption of bioactive yogurt (a probiotic) or resistant starch (a known prebiotic) in combination with high soy intake on soy isoflavone bioavailability. METHODS Using a crossover design, chronic soy consumption was compared with soy plus probiotic yogurt or resistant starch in older male and postmenopausal females (n = 31). Isoflavone bioavailability was assessed at the beginning and end of each 5-wk dietary period by sampling plasma and urine after a standardized soy meal. RESULTS Chronic soy intake did not significantly affect plasma or urinary isoflavones after the soy meal and there were no significant effects of probiotic or resistant starch treatment. However, there were trends for increased circulating plasma daidzein and genistein after the probiotic treatment and for increased plasma daidzein and genistein 24 h after soy intake with resistant starch treatment. Neither treatment induced or increased equol production, although there was a trend for increased plasma equol in "equol-positive" subjects (n = 12) after probiotic treatment. CONCLUSION The weak or absence of effects of probiotic yogurt or resistant starch supplement to a chronic soy diet suggests that gut microflora were not modified in a manner that significantly affected isoflavone bioavailability or metabolism.
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Affiliation(s)
- Theresa A Larkin
- School of Health Science, University of Wollongong, Wollongong, New South Wales, Australia.
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26
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Akalin A, Gönç S, Ünal G, Fenderya S. Effects of Fructooligosaccharide and Whey Protein Concentrate on the Viability of Starter Culture in Reduced-Fat Probiotic Yogurt during Storage. J Food Sci 2007; 72:M222-7. [DOI: 10.1111/j.1750-3841.2007.00436.x] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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27
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MORTAZAVIAN AM, EHSANI MR, MOUSAVI SM, REZAEI K, SOHRABVANDI S, REINHEIMER JA. Effect of refrigerated storage temperature on the viability of probiotic micro-organisms in yogurt. INT J DAIRY TECHNOL 2007. [DOI: 10.1111/j.1471-0307.2007.00306.x] [Citation(s) in RCA: 64] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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Reid AA, Champagne C, Gardner N, Fustier P, Vuillemard J. Survival in Food Systems of Lactobacillus rhamnosus R011 Microentrapped in Whey Protein Gel Particles. J Food Sci 2007; 72:M031-7. [DOI: 10.1111/j.1750-3841.2006.00222.x] [Citation(s) in RCA: 72] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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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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30
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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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31
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Jayamanne VS, Adams MR. Determination of survival, identity and stress resistance of probiotic bifidobacteria in bio-yoghurts. Lett Appl Microbiol 2006; 42:189-94. [PMID: 16478503 DOI: 10.1111/j.1472-765x.2006.01843.x] [Citation(s) in RCA: 83] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AIMS To determine the level of bifidobacteria in bio-yoghurts in the UK, identify the species, and compare the resistance of common Bifidobacterium spp. to acidity and oxidative stress. METHODS AND RESULTS A storage trial of bio-yoghurts was carried out to determine the level and survival of bifidobacteria. The 16S rRNA gene targeted PCR was used to identify the species. Acid tolerance was determined by introducing the organisms to pH-adjusted skimmed milk and enumerating during storage at 4 degrees C. Oxidative stress resistance was determined using the H(2)O(2) disc diffusion assay technique. Nine of 10 bio-yoghurts contained bifidobacteria at levels >10(6) CFU g(-1) at the time of purchase. The viability of the organism decreased during storage and on expiry only five products retained viability >10(6) CFU g(-1) while two others were very close to the target population. Bifidobacterium animalis ssp. lactis showed superior survival abilities and stress tolerance compared with Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium adolescentis and Bifidobacterium longum biotype infantis. CONCLUSIONS Bifidobacterium animalis ssp. lactis, the only Bifidobacterium spp. found in bio-yoghurts, had the greatest resistance to acidity and oxidative stress. SIGNIFICANCE AND IMPACT OF THE STUDY The technological properties of B. animalis ssp. lactis make it suitable for inclusion in bio-yoghurts although its putative health benefits need further investigation.
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Affiliation(s)
- V S Jayamanne
- School of Biomedical and Molecular Sciences, University of Surrey, Guildford, UK
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32
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Moreno Y, Collado MC, Ferrus MA, Cobo JM, Hernandez E, Hernandez M. Viability assessment of lactic acid bacteria in commercial dairy products stored at 4 oC using LIVE/DEADR BacLightTM staining and conventional plate counts. Int J Food Sci Technol 2006. [DOI: 10.1111/j.1365-2621.2005.01060.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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33
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Collado MC, Moreno Y, Hernández E, Cobo JM, Hernández M. Note. In Vitro Viability of Bifidobacterium Strains Isolated from Commercial Dairy Products Exposed to Human Gastrointestinal Conditions. FOOD SCI TECHNOL INT 2005; 11:307-314. [DOI: 10.1177/1082013205056559] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2023]
Abstract
Levels of bifidobacteria contained in commercial fermented milks in Spain were determined by fluorescent techniques. The transit tolerance of probiotic bifidobacteria strains to human gastrointestinal tract (GIT) was assessed in vitro. The number of bifidobacteria in commercial fermented milks declared to contain bifidobacteria varied from 104 to 107 bacteria/m L. Viable cell counts estimated by plating onto selective media were lower than direct counts. Bifidobacteriumstrains analysed showed different survival behaviour. Viable bacteria counts decreased considerably following exposure to gastric juice. As only intrinsic acid resistant cells survive their passage through the human intestine, the selection of acid tolerant strains is necessary for the elaboration of probiotic products. Viability of dairy bifidobacteria is affected by gastrointestinal juices but the majority of tested strains survived well at gastrointestinal conditions. The reason for this may be the low number of viable bifidobacteria contained in commercial dairy products. Adaptation and survival at low pH is likely to determine the efficacy of Bifidobacterium strains both as dairy starters and probiotic microorganisms. This study confirmed the usefulness of fluorescent techniques for a rapid and accurate evaluation of bacterial viability in probiotic products.
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Affiliation(s)
| | | | - E. Hernández
- Departamento BiotecnologÌa, ¡rea MicrobiologÌa, Universidad PolitÈcnica de Valencia. Camino de Vera 14, 46022 Valencia, Spain
| | - J. M. Cobo
- Red INDE, InvestigaciÛn Nutricional Danone EspaÒa, Barcelona, Spain
| | - M. Hernández
- Departamento BiotecnologÌa, ¡rea MicrobiologÌa, Universidad PolitÈcnica de Valencia. Camino de Vera 14, 46022 Valencia, Spain
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34
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Hutchison ML, Thomas DJI, Moore A, Jackson DR, Ohnstad I. An evaluation of raw milk microorganisms as markers of on-farm hygiene practices related to milking. J Food Prot 2005; 68:764-72. [PMID: 15830668 DOI: 10.4315/0362-028x-68.4.764] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Dairy farm hygiene audits were undertaken at 24 farms during summer and winter and the results compared with transformed bacterial indicator levels in raw milk samples collected during each audit. The bacterial indicators measured were total viable counts, Escherichia coli, coliforms, Bacillus spp., Bifidobacteria spp., and Pseudomonas spp. The results of initial comparisons using Pearson product-moment correlation coefficients showed presumptive relationships between some bacterial groups and the subjective quantitative audit scores. When investigated further using linear regression, the presumptive relationships were found to be influenced by external factors. Possible reasons for the low correlations between on-farm hygiene and bacterial indicator counts in raw milk were further investigated. Measurements of the uncertainty associated with the bacteriological results were undertaken and revealed geometric relative standard deviations that ranged from 0.019 to 1.05. Toward the higher end of this scale, the uncertainty associated with the laboratory estimations of bacterial numbers may have been large enough to blur hygiene score-marker bacteria relationships. The samples obtained from on-farm raw milk storage tanks were representative of the whole tank contents and not a significant source of error. Although total bacterial counts are widely acknowledged by the milk industry as not always giving a true measure of on-farm hygiene during milking, we were unable to find any marker bacteria that showed consistently higher correlations and were thus better suited as indicators of on-farm hygiene.
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Affiliation(s)
- M L Hutchison
- Microbiology Department, Direct Laboratories Ltd, Wolverhampton, West Midlands WV6 8TQ, UK.
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35
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Talwalkar A, Kailasapathy K. A Review of Oxygen Toxicity in Probiotic Yogurts: Influence on the Survival of Probiotic Bacteria and Protective Techniques. Compr Rev Food Sci Food Saf 2004; 3:117-124. [DOI: 10.1111/j.1541-4337.2004.tb00061.x] [Citation(s) in RCA: 110] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Heenan C, Adams M, Hosken R, Fleet G. Survival and sensory acceptability of probiotic microorganisms in a nonfermented frozen vegetarian dessert. Lebensm Wiss Technol 2004. [DOI: 10.1016/j.lwt.2003.11.001] [Citation(s) in RCA: 109] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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37
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Akalin AS, Fenderya S, Akbulut N. Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage. Int J Food Sci Technol 2004. [DOI: 10.1111/j.1365-2621.2004.00829.x] [Citation(s) in RCA: 89] [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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38
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Talwalkar A, Kailasapathy K. Comparison of selective and differential media for the accurate enumeration of strains of Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus casei complex from commercial yoghurts. Int Dairy J 2004. [DOI: 10.1016/s0958-6946(03)00172-9] [Citation(s) in RCA: 55] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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39
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Gueimonde M, Delgado S, Mayo B, Ruas-Madiedo P, Margolles A, de los Reyes-Gavilán CG. Viability and diversity of probiotic Lactobacillus and Bifidobacterium populations included in commercial fermented milks. Food Res Int 2004. [DOI: 10.1016/j.foodres.2004.04.006] [Citation(s) in RCA: 94] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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40
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Uysal H, Kilic S, Kavas G, Akbulut N, Kesenkas H. Some properties of set yoghurt made from caprine milk and bovine-caprine milk mixtures fortified by ultrafiltration or the addition of skim milk powder. INT J DAIRY TECHNOL 2003. [DOI: 10.1046/j.1471-0307.2003.00101.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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41
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Mccomas K, Gilliland S. Growth of Probiotic and Traditional Yogurt Cultures in Milk Supplemented with Whey Protein Hydrolysate. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb07024.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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42
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Adhikari K, Mustapha A, Grun I. Survival and Metabolic Activity of Microencapsulated Bifidobacterium longum in Stirred Yogurt. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb14152.x] [Citation(s) in RCA: 87] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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43
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Lamoureux L, Roy D, Gauthier SF. Production of oligosaccharides in yogurt containing bifidobacteria and yogurt cultures. J Dairy Sci 2002; 85:1058-69. [PMID: 12086039 DOI: 10.3168/jds.s0022-0302(02)74166-0] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Yogurts were prepared by using yogurt cultures combined to mixed cultures of bifidobacteria (Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, and Bifidobacterium longum) and by adding a preincubation step (1.5 h at 50 degrees C) with bifidobacteria to the conventional method of manufacture in order to produce oligosaccharides. The survival of bifidobacteria was drastically affected during storage of yogurts, except for products containing B. animalis, in which viable counts remained at >10(6) cfu/g after 28 d of storage at 4 degrees C. Oligosaccharides with a degree of polymerization of 3 were produced during the preincubation step (0.31 to 0.68%), and the amount in the final products varied according to the species of bifidobacteria inoculated during the preincubation step or the concentration of bifidobacteria used as second inoculum during the fermentation process. In fact, the higher concentration of oligosaccharides measured at the end of the fermentation process (0.72%) and the 28 d-storage period (0.67%) was obtained for yogurts containing B. infantis. However, yogurts containing B. breve showed higher beta-galactosidase activities and had lower lactose concentrations after the fermentation process and the storage period than the other yogurts. The use of a mixed cultures of bifidobacteria (B. animalis, B. infantis, or B. breve) thus allows the production of yogurts in which bifidobacteria can survive in relatively high cell numbers and contain appreciable amount of oligosaccharides.
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Affiliation(s)
- L Lamoureux
- Food Research and Development Centre, Agriculture and Agri-Food Canada, St-Hyacinthe, PQ
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44
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Mårtensson O, Öste R, Holst O. The effect of yoghurt culture on the survival of probiotic bacteria in oat-based, non-dairy products. Food Res Int 2002. [DOI: 10.1016/s0963-9969(02)00074-1] [Citation(s) in RCA: 40] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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45
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Bibiloni R, Zavaglia AG, De Antoni G. Enzyme-based most probable number method for the enumeration of Bifidobacterium in dairy products. J Food Prot 2001; 64:2001-6. [PMID: 11770630 DOI: 10.4315/0362-028x-64.12.2001] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
An enzyme-based assay in combination with the most probable number (MPN) technique was developed for the enumeration of bifidobacteria. The assay employs the detection of fructose-6-phosphate phosphoketolase (F6PPK) activity as an indicator of the presence of bifidobacteria. The method was validated against viable counts and optimized with respect to selective media in order to quantitatively assess bifidobacteria in dairy products and other probiotic preparations. Several commercial products and homemade fermented milks were analyzed. Counts of bifidobacteria ranged from 10(7) to 10(8) MPN/ml in commercial products and homemade fermented milks. Commercial starters provided by Argentinean industries had between 10(7) and 10(11) MPN/ml. The results obtained in this study suggest that the combination of F6PPK activity determination and the MPN methodology allows an accurate determination of Bifidobacterium in pure cultures, dairy products, and other probiotic preparations.
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Affiliation(s)
- R Bibiloni
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) Facultad de Ciencias Exactas, Universidad National de La Plata, Argentina
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46
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Abstract
Bifidobacteria are commonly used for the production of fermented milks, alone or in combination with other lactic acid bacteria. Bifidobacteria populations in fermented milks should be over 10(6) bifidobacteria/g at the time of consumption of strain added to the product. Hence, rapid and reliable methods are needed to routinely determine the initial inoculum and to estimate the storage time period bifidobacteria remain viable. Plate count methods are still preferable for quality control measurements in dairy products. It is, therefore, necessary to have a medium that selectively promotes the growth of bifidobacteria, whereas other bacteria are suppressed. The present paper is an overview of media and methods including summaries of published comparisons between different selective media. Culture media for bifidobacteria may be divided into basal, elective, differential and selective culture medium. Non-selective media are useful for routine enumeration of bifidobacteria when present in non-fermented milks. Reinforced Clostridial Agar and De Man Rogosa Sharpe (MRS) supplemented with cysteine and agar available commercially are the media of choice for industrial quality control laboratories. Several media for selective or differential isolation have been described for enumeration of bifidobacteria from other lactic acid bacteria. From the large number of selective media available, it can be concluded that there is no standard medium for the detection of bifidobacteria. However, Columbia agar base media supplemented with lithium chloride and sodium propionate and MRS medium supplemented with neomycin, paromomycin, nalidixic acid and lithium chloride can be recommended for selective enumeration of bifidobacteria in dairy products.
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Affiliation(s)
- D Roy
- Food Research and Development Centre, Agriculture and Agri-food Canada, Saint Hyacinthe, QC.
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47
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Shin HS, Lee JH, Pestka J, Ustunol Z. Growth and Viability of Commercial Bifidobacterium spp in Skim Milk Containing Oligosaccharides and Inulin. J Food Sci 2000. [DOI: 10.1111/j.1365-2621.2000.tb13605.x] [Citation(s) in RCA: 101] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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