Protective effects of whey protein hydrolysate on Bifidobacterium animalis ssp. lactis Probio-M8 during freeze-drying and storage

Wang, Haoqian; HUANG, Tian; Liu, Kailong; Jie, Yu; Yao, Guoqiang; Zhang, Wenyi; Zhang, Heping; Sun, Tiansong

doi:10.3168/jds.2021-21546

Cited by 7 publications

(1 citation statement)

References 69 publications

(73 reference statements)

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“…The addition of lyoprotectants such as sugars and proteins before FD is a common approach in order to improve survival and enhance the subsequent storage stability of LAB [15][16][17]. Among other lyoprotectant agents, whey protein hydrolysate has also been mentioned as an agent that could protect the cells of probiotics during FD and storage [18]. However, since freezing is the first step of the FD process, cryoprotection is also important.…”

Section: Introductionmentioning

confidence: 99%

Exploring the Potential of Halloumi Second Cheese Whey for the Production of Lactic Acid Cultures for the Dairy Industry

et al. 2023

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Production of halloumi cheese in Cyprus has increased rapidly over the last decade since the popularity of the cheese is growing. This results in excess production of whey streams that pose serious environmental concerns and are difficult to manage. In our study, the poorly investigated second cheese whey (SCW) generated after the extraction of anari, a by-product of halloumi cheese manufacture, was examined for dairy industry lactic acid bacteria (LAB) culture production. The LAB studied were all initially isolated from SCW. These LAB were molecularly identified and characterized in an attempt to explore their potential use as starter cultures for the dairy industry. A total of 11 Gram-positive and catalase-negative isolates were identified, belonging to four different species/subspecies: Lactobacillus delbrueckii subsp. lactis, Lactobacillus delbrueckii subsp. jakobsenii, Lactobacillus leichmannii and Lactobacillus crispatus. Lactose/galactose utilization tests demonstrated species-specific differences in galactose and lactose catabolism. Interestingly, culturing the selected isolates in SCW supplemented with skimmed milk (30% total solids) improved their freeze-drying tolerance (75–91% survival rate depending on the species). Moreover, isolates in vacuum-packed powders maintained viability and metabolic activity over 3-month storage at 4 °C.

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Section: Introductionmentioning

confidence: 99%

Exploring the Potential of Halloumi Second Cheese Whey for the Production of Lactic Acid Cultures for the Dairy Industry

et al. 2023

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Recent Advances in the Understanding of Stress Resistance Mechanisms in Probiotics: Relevance for the Design of Functional Food Systems

Bustos,

Taranto,

Gerez

et al. 2024

Probiotics & Antimicro. Prot.

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In recent years, more and more scientific community, food producers, and food industry show increased interest in functional foods containing probiotics, which is a big challenge. The consumption of probiotics in the context of a balanced diet through the consumption of functional foods or through the intake of pharmaceutical preparations has proven to contribute to the improvement of human health, even contributing to the prevention of diseases. In order for probiotics to be considered suitable for consumption, they must contain a minimum concentration of viable cells, namely, at least 107 colony forming units of beneficial microbes per gram. Ensuring the viability of bacterial cells until the moment of consumption is the overriding priority of functional probiotic food manufacturers. Probiotic bacteria are subject to stress conditions not only during food manufacturing but also during gastrointestinal passage, which limit or even compromise their functionality. This paper first examines all the stressful conditions faced by probiotic cells in their production stages and related to the conditions present in the bioreactor fermentation and drying processes as well as factors related to the food matrix and storage. The stress situations faced by probiotic microorganisms during the gastrointestinal transit especially during stomach and intestinal residence are also analyzed. In order to understand the adaptation mechanisms of probiotic bacteria to gastrointestinal stress, intrinsic and adaptive mechanisms identified in probiotic strains in response to acid stress and to bile and bile acid stress are analyzed. In addition, improvement strategies for multiple stress tolerance of lactic acid bacteria through directions dealing with stress, accumulation of metabolites, use of protectants, and regulation of technological parameters are examined. Finally, the definition of postbiotics, inanimate microorganisms and/or their components conferring health benefits, is also introduced. Postbiotics include cell lysates, enzymes, and cell wall fragments derived from probiotic bacteria and may represent an alternative to the use of probiotics, when they do not tolerate stressful conditions.

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Sodium l-glutamate improves the lyophilization survival rate of Lactiplantibacillus plantarum L5 by regulating cellular pyruvate

Zhou,

Wu,

et al. 2024

Food Bioscience

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Protective effects of whey protein hydrolysate on Bifidobacterium animalis ssp. lactis Probio-M8 during freeze-drying and storage

Cited by 7 publications

References 69 publications

Exploring the Potential of Halloumi Second Cheese Whey for the Production of Lactic Acid Cultures for the Dairy Industry

Exploring the Potential of Halloumi Second Cheese Whey for the Production of Lactic Acid Cultures for the Dairy Industry

Recent Advances in the Understanding of Stress Resistance Mechanisms in Probiotics: Relevance for the Design of Functional Food Systems

Sodium l-glutamate improves the lyophilization survival rate of Lactiplantibacillus plantarum L5 by regulating cellular pyruvate

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