Enumeration and Identification of Probiotic Bacteria in Food Matrices

Zielińska, Dorota; Ołdak, Aleksandra; Rzepkowska, Anna; Zieliński, Konrad

doi:10.1016/b978-0-12-811443-8.00006-2

Cited by 7 publications

(6 citation statements)

References 80 publications

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“…Quantification of the viability of probiotic strains should be done using standardized enumeration methods such as plating; CFU counting on selective growth media, e.g., for Lactobacillus acidophilus (ISO 20128; Table 2) and Bifidobacterium (ISO 29981 or IDF 220:2010; Table 2) or by flow cytometry (ISO 19344:2015; Table 2). Methods have been reviewed by various authors (Davis, 2014;Zielińska et al, 2018). The viability of probiotic strains at the efficacious dose should be documented in the test products during clinical investigations and guaranteed until the end of shelf life in commercial products according to quality procedures.…”

Section: Probiotic Is Alive In the Product At An Efficacious Dose Thrmentioning

confidence: 99%

Criteria to Qualify Microorganisms as “Probiotic” in Foods and Dietary Supplements

et al. 2020

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Still relevant after 19 years, the FAO/WHO definition of probiotics can be translated into four simple and pragmatic criteria allowing one to conclude if specific strains of microorganisms qualify as a probiotic for use in foods and dietary supplements. Probiotic strains must be (i) sufficiently characterized; (ii) safe for the intended use; (iii) supported by at least one positive human clinical trial conducted according to generally accepted scientific standards or as per recommendations and provisions of local/national authorities when applicable; and (iv) alive in the product at an efficacious dose throughout shelf life. We provide clarity and detail how each of these four criteria can be assessed. The wide adoption of these criteria is necessary to ensure the proper use of the word probiotic in scientific publications, on product labels, and in communications with regulators and the general public.

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Section: Probiotic Is Alive In the Product At An Efficacious Dose Thrmentioning

confidence: 99%

Criteria to Qualify Microorganisms as “Probiotic” in Foods and Dietary Supplements

et al. 2020

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“…The results obtained in this way are not always satisfactory, and the identification concerns the bacterial species, not the strain [31]. A more accurate answer to the question of whether the probiotic strain used has developed, survived, and dominated the natural microflora in the meat environment can be obtained by combined culture-dependent and culture-independent methods, i.e., genetic engineering methods, including, for example, DNA polymerase chain reactions (PCR) or sequencing of the 16S rRNA (ribosomal ribonucleic acid) gene characteristic of LAB bacteria [5,9,32]. In our study, a specific pair of primers for PCR reaction was used, designed to the V1 region of the 16S rRNA gene, which enables the differentiation of the Lacticaseibacillus rhamnosus species even from the closely related L. casei group [24].…”

Section: Discussionmentioning

confidence: 99%

The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions

et al. 2020

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Probiotic strains used in the production of dry fermented meat should have appropriate technological properties comparable to traditional starter cultures used in meat processing. The problem arises when probiotics are added to a nonsterile food matrix, such as meat, and when it is uncertain whether these microorganisms have dominated the environment. The study aimed to assess the microbiological, physicochemical quality and safety of dry fermented pork loins and sausages with the addition of the probiotic starter culture LOCK900, produced under industrial conditions. Additionally, genetic identification by the PCR method and the presence of LOCK900 in the final products and after storage was done. It was demonstrated by the high number of LAB (>6.0 log cfu g −1) and confirmed the presence in 90% of the probiotic strain LOCK900 in the study of dry fermented meat products during all processing stages. Moreover, the safe and good quality loins and sausages can be stored in refrigerated, anaerobic conditions for 12 weeks, provided that optimized technological conditions are applied. In conclusion, the obtained results of the experiment showed that it is possible to create innovative functional dry fermented pork loins and sausages in a laboratory and then transfer the developed technology to full industrial conditions.

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“…Food industries such as vegetables, milk, meat products are wide applications of probiotic bacteria; to extend their positive effects to the host, they must be taken in sufficient quantities [18], that of 10 6 -10 9 CFU/g upon intake. The positive effect of probiotics is linked to a specific strain of bacteria, not species only [19]. These strains of bacterial probiotics are alleged to grant health benefits to the human when consumed adequately [20].…”

Section: Nutraceuticals From Bacterial Originmentioning

confidence: 99%

Uncovering Prospective Role and Applications of Existing and New Nutraceuticals from Bacterial, Fungal, Algal and Cyanobacterial, and Plant Sources

et al. 2021

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Nutraceuticals are a category of products more often associated with food but having pharmaceuticals property and characteristics. However, there is still no internationally accepted concept of these food-pharmaceutical properties, and their interpretation can differ from country to country. Nutraceuticals are used as part of dietary supplements in most countries. They can be phytochemicals which are biologically active and have health benefits. These can be supplied as a supplement and/or as a functional food to the customer. For human health and longevity, these materials are likely to play a vital role. Consumption of these items is typical without a therapeutic prescription and/or supervision by the vast majority of the public. The development of nutraceuticals can be achieved through many bioresources and organisms. This review article will discuss the current research on nutraceuticals from different biological sources and their potential use as an agent for improving human health and well-being, as well as the gaps and future perspective of research related to nutraceutical development.

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Enumeration and Identification of Probiotic Bacteria in Food Matrices

Cited by 7 publications

References 80 publications

Criteria to Qualify Microorganisms as “Probiotic” in Foods and Dietary Supplements

Criteria to Qualify Microorganisms as “Probiotic” in Foods and Dietary Supplements

The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions

Uncovering Prospective Role and Applications of Existing and New Nutraceuticals from Bacterial, Fungal, Algal and Cyanobacterial, and Plant Sources

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