Interactions Among Lactic Acid Starter and Probiotic Bacteria Used for Fermented Dairy Products

Abstract

Interactions among lactic acid starter and probiotic bacteria were investigated to establish adequate combinations of strains to manufacture probiotic dairy products. For this aim, a total of 48 strains of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis, Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium spp. (eight of each) were used. The detection of bacterial interactions was carried out using the well-diffusion agar assay, and the interactions found were further characterized by growth kinetics. A variety of interactions was demonstrated. Lb. delbrueckii subsp. bulgaricus was found to be able to inhibit S. thermophilus strains. Among probiotic cultures, Lb. acidophilus was the sole species that was inhibited by the others (Lb. casei and Bifidobacterium). In general, probiotic bacteria proved to be more inhibitory towards lactic acid bacteria than vice versa since the latter did not exert any effect on the growth of the former, with some exceptions. The study of interactions by growth kinetics allowed the setting of four different kinds of behaviors between species of lactic acid starter and probiotic bacteria (stimulation, delay, complete inhibition of growth, and no effects among them). The possible interactions among the strains selected to manufacture a probiotic fermented dairy product should be taken into account when choosing the best combination/s to optimize their performance in the process and their survival in the products during cold storage.

Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage

“…3b). Vinderola et al (2002) proved that the viability of starter bacteria and probiotics can be inversely related to the salt concentration. Lower levels of salt in moisture for the initial storage times can be thus associated with higher microbial growth (Kasimoglu et al 2004).…”

“…During the ripening process, low amounts of salt used diffuse into the cheese structure so that difference in the salt content at the center and periphery decreases with increasing storage time. This fact contributes not only to the flavor of the cheeses but also has an impact on the growth and activity of starter and probiotic microorganisms (Vinderola et al 2002). On the other hand, Bora et al (2009) revealed that aqueous suspension of B. coagulans spores in buffer solutions of pH 1.2 to 8.0 had rapid degradation with maximal stability in pH 6.8.…”

KUALITAS YOGHURT YANG DIBUAT DENGAN KULTUR DUA (Lactobacillus bulgaricus DAN Streptococcus thermophilus) DAN TIGA BAKTERI (Lactobacillus bulgaricus, Streptococcus thermophilus DAN Lactobacillus acidophilus)

“…merupakan BAL yang dilaporkan memiliki ketahanan yang lebih baik dalam saluran pencernaan manusia (Gomez & Malcata 1999). Oleh karena itu penelitian mengenai penambahan kedua bakteri ini pada kultur campuran menjadi salah satu topik yang menarik karena adanya interaksi antara bakteribakteri tersebut dengan bakteri kultur starter (Vinderola et al 2002) yang dapat mempengaruhi kualitas produk yang diinginkan (Gardini et al 1999).…”

“…Vinderola et al (2002) Kadar protein sampel yoghurt pada penelitian ini relatif tidak terlalu berbeda antara sampel yang satu dengan yang lain dan berada pada rentang 0,23-0,30% (b/v). Nilai kadar protein pada yoghurt yang dibuat dengan dua kultur bakteri memiliki nilai yang relatif lebih rendah, yaitu pada rentang 0,23-0,26% (b/v), sedangkan yoghurt yang dibuat dengan kultur tiga bakteri berada pada rentang 0,27-0,30% (b/v).…”

Kemampuan Susu Fermentasi Lactobacillus plantarum Menghambat Salmonella typhymurium Secara In Vitro

“…Susu fermentasi didefinisikan sebagai produk susu yang melibatkan mikroorganisme untuk menghasilkan flavour, warna, tekstur dan konsistensi yang diinginkan dan mampu mencegah lactose intolerance (Vinderola et al, 2002 (Kanbe, 1992).…”