Isolation and Identification of Bifidobacterium spp.in Commercial Yogurts Sold in Europe

Iwana, Hirokazu; Masuda, H; Fujisawa, Tomohiko; Suzuki, Hitoshi; Mitsuoka, Tomotari

doi:10.12938/bifidus1982.12.1_39

Cited by 73 publications

(42 citation statements)

References 6 publications

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“…Hard cheeses such as Cheddar have a long ripening period of up to 2 years, and hence, the development of probiotic cheese requires stringent selection of probiotic strains to maintain viability in the cheese throughout manufacture and ripening until the point of consumption. B. animalis is often used in fermented products, including cheese, because of its intrinsic tolerance to the product as well as gastrointestinal conditions (Iwana et al 1993). Also, B. bifidum and B. longum are among the strains that demonstrate good viability during manufacturing and storage of the cheese.…”

Section: Strains Of Probiotic Bacteria and Microbiol Interactionsmentioning

confidence: 99%

Viability of probiotic microorganisms in cheese during production and storage: a review

Karimi

Mortazavian

Cruz

2011

Dairy Science & Technol.

205

116

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Section: Strains Of Probiotic Bacteria and Microbiol Interactionsmentioning

confidence: 99%

Viability of probiotic microorganisms in cheese during production and storage: a review

Karimi

Mortazavian

Cruz

2011

Dairy Science & Technol.

205

116

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“…This aspect is not negligible, considering that recent studies showed low viability of probiotics in the market preparations [25].…”

Section: Introductionmentioning

confidence: 98%

Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese

Coppola

Succi

Tremonte

et al. 2005

Lait

121

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-This work aimed to evaluate the antibiotic susceptibility of 63 Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese, of Lactobacillus GG and of the type strain L. rhamnosus DSM 20021. Antimicrobial susceptibility was determined by the disc diffusion method on 41 antibiotics. Inhibition zone diameter was carefully measured and the results (the mean of four determinations) were expressed in terms of resistance or susceptibility. All the strains isolated from cheese showed resistance to six antibiotics (cefixime, vancomycin, neomycin, enoxacin, pefloxacin and sulphamethoxazole plus trimethoprim). The strain DSM 20021 T was resistant to nine antibiotics (the previous six plus cephalexin, bacitracin and lincomycin), while the commercial strain L. GG showed resistance to eighteen antibiotics. A high strain-specific resistance to different antibiotics was ascertained in Lactobacillus rhamnosus isolated from cheese. The results obtained in this study confirm that antibiotic resistance is a very important feature in the selection of potentially probiotic lactic acid bacteria.Lactobacillus rhamnosus / lactic acid bacteria / antibiotic susceptibility / cheese / probiotic Résumé -Sensibilité aux antibiotiques de souches de Lactobacillus rhamnosus isolées du fromage Parmigiano Reggiano. Le but de cette étude était l'évaluation de la sensibilité aux antibiotiques de 63 souches de Lactobacillus rhamnosus isolées du fromage Parmigiano Reggiano, de la souche Lactobacillus GG et de la souche type de L. rhamnosus DSM 20021. La sensibilité ou la résistance à 41 antibiotiques de ces 65 souches de L. rhamnosus a été déterminée avec le test de diffusion de disque en gélose. Les diamètres des zones d'inhibition, mesurés avec précision, ont permis d'individualiser pour chaque antibiotique testé les souches résistantes et celles sensibles. Toutes les souches isolées du fromage se sont avérées résistantes à six antibiotiques (céfixime, vancomycine, néomycine, enoxacine, péfloxacine et triméthoprime + sulfaméthoxazole). La souche type DSM 20021 T était résistante à neuf antibiotiques (les six précédents plus cefalexine, bacitracine et lincomycine), tandis que la souche commerciale L. GG a montré une résistance à 18 antibiotiques. Une résistance souche-spécifique à différents antibiotiques a été montrée pour les souches de Lactobacillus rhamnosus isolées du fromage. Les résultats obtenus dans cette étude ont confirmé que la résistance aux antibiotiques est une caractéristique très importante pour sélectionner les bactéries lactiques potentiellement probiotiques. Lactobacillus rhamnosus

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“…Furthermore, each probiotics and probiotic health benefit is strain-specific or oligosaccharide specific (Saad, Delattre, Urdaci, Schmitter, & Bressollier, 2013). Several factors such as food matrix, starter cultures used in the fermented product, probiotic strain/s, and storage can affect the stability and viability of probiotic bacteria (Ishibashi &Shimamuru, 1993;Iwana, Masuda, Fujisawa, Suzuki, & Mitsuoka, 1993). Probiotic viability during manufacture and storage is imperative to maintain adequate or above minimum concentration required by regulatory agencies and simultaneously offering the claimed health benefits.…”

Section: Introductionmentioning

confidence: 99%

Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage

Boudjou¹,

Zaïdi²,

Hosseinian³

et al. 2014

JFR

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Whole ground faba bean was investigated for its capability and efficiency to enhance bacterial survival and growth during kefir storage. Microbial analyses, pH and total titratable acidity (TTA) were measured in kefir samples, containing starter cultures with or without probiotic bacteria, (Lactobacillus acidophilus and Bifidobacterium lactis) supplemented with whole ground faba bean during 28 days cold storage at 4 ºC. Faba bean flour supplementation (4%) stimulated bifidogenic microbial growth, increased titratable acidity linearly from day 1 to 21, and reduced pH during kefir storage. Bacterial count was strongly and positively correlated with lactic acid content and inversely associated with pH. Faba bean contributed to the additive effect on viable cell counts and pH of the probiotic co-culture (Lb. acidophilus and B. lactis), but had a distinct antagonistic effect on titratable acidity of kefir. Hierarchical cluster analysis based on the microbiological, titratable acidity and pH data differentiated kefir corresponding to the presence or absence of faba bean supplementation. Faba bean flour maintain sprobioticst ability and extends kefir shelf life.

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Isolation and Identification of Bifidobacterium spp.in Commercial Yogurts Sold in Europe

Cited by 73 publications

References 6 publications

Viability of probiotic microorganisms in cheese during production and storage: a review

Viability of probiotic microorganisms in cheese during production and storage: a review

Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese

Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage

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