Effect of Non-Dairy Food Matrices on the Survival of Probiotic Bacteria during Storage

Min, Min; Bunt, Craig R.; Mason, Susan L.; Bennett, Grant; Hussain, Malik Asif

doi:10.3390/microorganisms5030043

Cited by 23 publications

(20 citation statements)

References 28 publications

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“…Furthermore, a low storage temperature seemed to be appropriate for microencapsulated cells of Bifidobacterium longum (Hsiao et al 2004). At storage, low relative humidity is required to obtain high survival rates (Abe et al 2009;Min et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Impact of cultivation strategy, freeze-drying process, and storage conditions on survival, membrane integrity, and inactivation kinetics of Bifidobacterium longum

et al. 2020

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Bifidobacterium longum, one of the main microorganisms in the human gut, is used as an adjunct to lactic acid starter cultures or sold as a probiotic product. Therefore, Bifidobacterium longum cell suspensions get freeze-dried with protective additives to prevent activity losses. To date, investigations covering growth and inactivation kinetics of Bifidobacterium longum during the whole process (cultivation, drying, and storage) have been lacking. In this study, the effect of cultivation conditions and shelf temperature as well as the influence of protectants (maltodextrin, glucitol, trehalose) at various concentrations on cell survival during freeze-drying was assessed. Drying was followed by a storage at + 4°C and + 20°C for 70 days to evaluate inactivation kinetics. The impact of the different factors was assessed by measuring surival rate and residual moisture content at various points of time over the whole process. In parallel cell membrane integrity and glass transition were determined to reveal inactivation effects. Cultivation strategy had a strong influence on survival with a huge potential for process improvement. A pH of 6.0 at the growth optimum of the strain provides better conditions regarding cell survival after drying than free acidification (non-regulated pH conditions). During the drying step, membrane leakage due to the removal of water is the main reason for the inactivation in this process step. In this study, the highest survival of 49% was obtained with cells dried at + 35°C shelf temperature with an addition of maltodextrin (75% bacterial dry matter, w/w). The results show that Bifidobacterium longum cells are mostly inactivated during drying, whereas storage conditions at + 4°C with an addition of 75% BDM maltodextrin relative to bacterial dry mass prevent cell loss completely.

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Section: Introductionmentioning

confidence: 99%

Impact of cultivation strategy, freeze-drying process, and storage conditions on survival, membrane integrity, and inactivation kinetics of Bifidobacterium longum

et al. 2020

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“…Therefore, the choice of an appropriate matrix and moderate drying conditions is of fundamental importance to protect bacteria and increase survival during both processing and storage (Min et al . 2017). Furthermore, preliminary adaption to sub‐lethal stress has been reported to be an effective strategy to promote survival to spray‐drying (Lavari et al .…”

Section: Introductionmentioning

confidence: 99%

Technological variables influencing the growth and stability of a silage inoculant based on spray‐dried lactic acid bacteria

et al. 2020

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Aims To investigate the influence of different culture media and fermentation conditions on growth performance and viability of three lactic acid bacteria (LAB) strains with potential as silage inoculants, and to optimize spray‐drying in order to enhance survival to dehydration and storage stability. Methods and Results In house‐formulated MRS was a suitable low‐cost culture medium for Lactobacillus plantarum Hv75, Pediococcus acidilactici 3903 and L. buchneri B463. Uncontrolled pH biomass production conferred enhanced stability during storage at 4°C after spray‐drying. The use of whey protein concentrate 35 (WPC)‐maltodextrin (M) as matrix, inlet temperature of 145‐150°C and air flow rate of 601 l h−1 was adequate for the production of dehydrated LAB. According to the desirability function, at this optimized condition, moisture content, yield and solubility were predicted to be 3·96, 73·68 and 90·36% respectively. Those conditions also showed a decrease of 0·855 log CFU per gram after drying, no loss in viability at 4°C for 6 months and 1 log CFU per gram reduction at 25°C. Conclusions Stable and economically feasible dehydrated LAB cultures were obtained using alternative culture media, fermentation under uncontrolled pH and optimizing spray‐drying process conditions through the desirability function method. Significance and Impact of the Study Our results can be utilized for efficient production and commercialization of several dry LAB.

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“…To reduce high fluorescence background and noise that can be caused by food matrix and other debris, Percoll buoyant gradient density centrifugation (PBDC) combined with low and high speed centrifugation was examined in this study. B. longum ATCC 15707 was chosen as a model bacterium based on our previous studies that this bacterium exhibited a better survival on tested non-dairy foods during storage at 30 °C and 50% relative humidity (RH) compared to lactobacilli (14).…”

Section: Introductionmentioning

confidence: 99%

Novel Method for Viability Assessment ofBifidobacterium longumATCC 15707 on Non-dairy Foods during drying

Min

Mason

Bennett

et al. 2018

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16This study demonstrates a new technique for separating and purifying viable microbes from 17 samples that interfere with viability staining. The viability of Bifidobacterium longum ATCC 18 15707 was assessed using PBDC to separate bacteria from complex non-dairy food matrices and 19 Quantitative Fluorescence Microscopy (QFM) to determine individual cells using LIVE/DEAD 20 BacLight bacterial viability staining. Water agar (3%) was used to retain cells of B. longum and 21 offered a lower fluorescence background with BacLight viability staining, compared with fixation 22 on polycarbonate (PC) black membrane. The effect of drying temperatures and non-dairy foods 23 on viability of B. longum was assessed. B. longum coated on oat, peanut or raisin was separated 24 by filtration, low-and high-speed centrifugation, flotation and sedimentation buoyant density 25 centrifugation. Purified cells were subsequently deposited on water agar for rehydration followed 26 by LIVE/DEAD BacLight viability staining and enumeration. Conventional plate counting was 27 also conducted to compare viability results. Finally, the applicability of this novel method for 28 viability assessment was demonstrated and informative information of cell membrane damages of 29 B. longum incorporated onto non-dairy foods during 24 h drying was observed. Viability 30 assessment of B. longum coated onto oat, peanut, or raisin was much lower by plate counting 31 compared to viability staining. Drying appeared to have a greater impact when viability was 32 assessed by plate counting compared to viability staining. 33 IMPORTANCE Enumeration of viable beneficial bacteria from function foods presents a 34 significant bottle neck for product development and quality control. Interference with 35 3 microscopic and/or fluorescent techniques by ingredients, time required to incubate plated 36 microbes, and the transient nature of the colony forming unit make rapid assessment of viable 37 bacteria difficult. Viability assessment of Bifidobacterium longum ATCC 15707 by Percoll 38 Buoyant Density Gradient Centrifugation with LIVE/DEAD BacLight viability staining on water 39 agar (3%) was in agreement with serial dilution enumeration. Without the need for incubation 40 viability assessment by staining provided a more rapid means to assess the impact of drying on 41 the viability of B. longum coated onto oat, peanut or raisin. 42 43 44Viability of probiotics in food products plays a critical role for delivering health benefits to 45 consumers. Drying is an old method that has been diversely applied to preserve food, disinfect 46 surfaces, prevent pathogen transmission, and to produce and prepare probiotic culture powders 47 (17). During drying, the removal of water can cause desiccation damage to proteins, nucleic 48 acids, lipids and membranes depending on the different levels of drying (20). As a conventional 49 viability determination method, plate counting of colony forming units (CFU) may underestimate 50 numbers of bacteria if bacterial cells are viable but uncu...

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Effect of Non-Dairy Food Matrices on the Survival of Probiotic Bacteria during Storage

Cited by 23 publications

References 28 publications

Impact of cultivation strategy, freeze-drying process, and storage conditions on survival, membrane integrity, and inactivation kinetics of Bifidobacterium longum

Impact of cultivation strategy, freeze-drying process, and storage conditions on survival, membrane integrity, and inactivation kinetics of Bifidobacterium longum

Technological variables influencing the growth and stability of a silage inoculant based on spray‐dried lactic acid bacteria

Novel Method for Viability Assessment ofBifidobacterium longumATCC 15707 on Non-dairy Foods during drying

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