Microbiological Quality Control of Probiotic Products

Асташкина, А. П.; Khudyakova, L. I.; Kolbysheva, Yuliya

doi:10.1016/j.proche.2014.10.014

Cited by 12 publications

(5 citation statements)

References 18 publications

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“…As regards products categorized as functional foods, a total of 37 formulations is reported in Table 3 (column 4). For three products (Dannon, Imunele, Pomogayka), the correspondence between contained species and label information could not be established, since the identification of microbes isolated from these products was only performed at the genus level ( Astashkina et al, 2014 ). Actimel, Activia, and Yakult were analyzed by independent studies, all showing concordant results with label information.…”

Section: Compositional Qualitymentioning

confidence: 99%

Spotlight on the Compositional Quality of Probiotic Formulations Marketed Worldwide

et al. 2021

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On the worldwide market, a great number of probiotic formulations are available to consumers as drugs, dietary supplements, and functional foods. For exerting their beneficial effects on host health, these preparations should contain a sufficient amount of the indicated living microbes and be pathogen-free to be safe. Therefore, the contained microbial species and their amount until product expiry are required to be accurately reported on the labels. While commercial formulations licensed as drugs are subjected to rigorous quality controls, less stringent regulations are generally applied to preparations categorized as dietary supplements and functional foods. Many reports indicated that the content of several probiotic formulations does not always correspond to the label claims in terms of microbial identification, number of living organisms, and purity, highlighting the requirement for more stringent quality controls by manufacturers. The main focus of this review is to provide an in-depth overview of the microbiological quality of probiotic formulations commercialized worldwide. Many incongruences in the compositional quality of some probiotic formulations available on the worldwide market were highlighted. Even if manufacturers carry at least some of the responsibility for these inconsistencies, studies that analyze probiotic products should be conducted following recommended and up-to-date methodologies.

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Section: Compositional Qualitymentioning

confidence: 99%

Spotlight on the Compositional Quality of Probiotic Formulations Marketed Worldwide

et al. 2021

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“…A total of ten separate samples of fresh traditional yogurts were collected from local markets of Lahore, Pakistan, and stored at 4°C to avoid contamination and spoilage during transportation (Astashkina et al 2014). Samples were immediately processed for microbiological analysis in the lab after collection.…”

Section: Isolation Of Microorganismsmentioning

confidence: 99%

Production of probiotic Mozzarella cheese by incorporating locally isolated Lactobacillus acidophilus

2020

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Purpose The present study was conducted to isolate and screen the potential probiotic strains for incorporation in Mozzarella cheese. Methods Probiotic cultures were isolated from different randomly purchased yogurt samples and were identified as Lactobacillus sp., Bifidobacteria sp., and Pediococcus sp. after morphological and biochemical characterization. Heat tolerance of isolates was tested at 55 °C and 65 °C to determine the survival of isolates in conditions similar to commercial cheese production. Lactobacillus acidophilus (S2) showed remarkable heat tolerance among all strains and was therefore selected to assess the probiotic potential. It showed good survival at acidic pH values (2–3). Moreover, it also showed > 50% tolerance to bile salt and was resistant to antibiotics, chloramphenicol, tetracycline, gentamycin, and vancomycin and also exhibited anti-microbial activity against Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus. Thus, heat-tolerant Lactobacillus acidophilus (S2) isolate was an ideal strain for incorporation in Mozzarella cheese as probiotics. Three types of cheeses viz., cheese A with free cells of Lactobacillus acidophilus (S2), cheese B with encapsulated cells of Lactobacillus acidophilus (S2), and control cheese having no probiotics, were made. Result Microbiological analysis of prepared cheese revealed lesser loss of Lactobacillus acidophilus (S2) from encapsulated form (3.41 × 108 CFU/mL) compared to free cells of Lactobacillus acidophilus (S2) (1.10 × 107 CFU/mL). Coliforms were observed in control cheese after 10 days of storage, whereas no coliforms were observed in cheese A and cheese B even after 15 days of storage. Organoleptic properties of cheese A and cheese B were almost the same with an acceptability score of 2.7 ± 0.1 and 2.65 ± 0.1, respectively. Control cheese got the lowest scores after 15 days of storage. Conclusion The addition of probiotics in cheese not only prolongs the shelf-life of cheese but also increases the organoleptic properties of the cheese, making cheese a good delivery system for probiotics.

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“…Concentration is an essential factor in determining how Bifidobacteria perform their probiotic functions, and probiotic Bifidobacterium products are typically required to contain more than 10 7 CFU/mL or 10 7 CFU/g product [8]. The concentration of probiotics is related to culture conditions.…”

Section: Introductionmentioning

confidence: 99%

A New Simple Passage Culture to Improve the Viability of Bifidobacteria

Li¹,

Dong²,

Zhang³

et al. 2023

Preprint

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Bifidobacterium is the most beneficial flora of the human gastrointestinal tract, but there is a concentration threshold for Bifidobacterium to exert its beneficial properties. In this work, the effect of several simple culture methods on the number of viable bifidobacteria was discussed to improve its viable concentrations, and we unexpectedly discovered that bifidobacteria have inert growth. The concentration of viable bacteria of two isolated Bifidobacterium animalis subsp. lactis, BZ11 and BZ25 and Lactobacillus plantarum SQ-4 were investigated using solid-liquid-liquid circulation subculture, solid-liquid-liquid subculture and solid-liquid-liquid circulation subculture. These 3 subculture methods increase the viable cell concentration, and the best is the solid-liquid-liquid subculture. The highest concentrations of third-generation BZ11 and BZ25 were 9.62 × 109 CFU/mL and 1.21 × 1010 CFU/mL in order by solid-liquid-liquid subculture method, which was 10.38 times and 42.31 times higher (P<0.05) than those of the first generation, respectively. However, none of these three subculture methods increased the concentration of SQ-4. These results suggested that Bifidobacterium has growth inertia and Solid-liquid-liquid passage culture inhibiting the growth inertia. This finding is valuable in promoting the industrial application of probiotic bifidobacteria to potential probiotic food production.

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Microbiological Quality Control of Probiotic Products

Cited by 12 publications

References 18 publications

Spotlight on the Compositional Quality of Probiotic Formulations Marketed Worldwide

Spotlight on the Compositional Quality of Probiotic Formulations Marketed Worldwide

Production of probiotic Mozzarella cheese by incorporating locally isolated Lactobacillus acidophilus

A New Simple Passage Culture to Improve the Viability of Bifidobacteria

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