Selection and Characterisation of Lactobacillus and Bifidobacterium Strains for Use as Probiotics

Prasad, Jaya; Gill, H. S.; Smart, James L.; Gopal, Pramod K.

doi:10.1016/s0958-6946(99)00024-2

Cited by 324 publications

(217 citation statements)

References 9 publications

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“…Moreover, L. rhamnosus VT1 was able to survive the effect of pH = 3 for 180 min in 84%. This is comparable with the known commercial strains L. acidophilus LA-1 or L. rhamnosus GG found by Prasad et al (1998). Their survival was 94% and 83% at pH = 3 during 180 min, respectively.…”

Section: Mutual Behaviour Of Lab and Spoilage Organismssupporting

confidence: 87%

Characterisation of Lactobacillus rhamnosus VT1 and its effect on the growth of Candida maltosa YP1

Liptáková¹,

Valı́k²,

Lauková³

et al. 2007

Czech J. Food Sci.

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The combined effect of initial amount of 18 h L. rhamnosus VT1 inoculum and incubation temperature on the growth of Candida maltosa YP1, an oxidative food spoilage yeast strain, was primarily modelled and studied by standard response surface methodology. This study resulted in the following linear regression equations characterising lag time and growth rate of C. maltosa YP1 in milk in competition with the potentially protective lactobacillus strain. Lag-phase of C. maltosa was strongly influenced by the amount of lactobacillus inoculum (V0) and incubation temperature (1/T). The synergic effect of both these factors was also evident as results from the equation lag = –33.50 + 186.38 × V0 × 1/T + 512.27 × 1/T – 5.511 × V0 (R2(λ) = 0.849). The growth rate was sufficiently described by the linear relation: GrCm = –0.00046 + 0.0033 × T – 0.0016 × V0 (R2(Gr) = 0.847). On the basis of these equations, the mutual microbial interactions and the potential application of the lactobacillus strains to food protection are discussed.

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Section: Mutual Behaviour Of Lab and Spoilage Organismssupporting

confidence: 87%

Characterisation of Lactobacillus rhamnosus VT1 and its effect on the growth of Candida maltosa YP1

Liptáková¹,

Valı́k²,

Lauková³

et al. 2007

Czech J. Food Sci.

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“…The main characteristics of these probiotic strains are acid and bile salt resistance (Prasad et al, 1998). Most lactobacilli already have a beneficial effect in the small intestine, whereas the largest numbers of bifidobacteria are often found in the colon.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential

Ruiz

Villanueva

Favaro-Trindade

et al. 2014

Sci. agric. (Piracicaba, Braz.)

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“…However, studies conducted to date have generally indicated a positive effect on one particular cellular function, such as phagocytosis or cytokine-secreting activity (Schiffrin et al, 1995;Kishi et al, 1996;Donnet-Hughes et al, 1999). Our laboratory has recently identi®ed and characterised a new strain of Bi®dobacterium lactis (B. lactis HN019) which has potent enhancing properties on several aspects of cellular immunity in animal models (Gill, 1998;Prasad et al, 1999). Mice fed B. lactis HN019 show enhanced phagocytosis and tumour killing activity, enhanced lymphocyte proliferation and increased cytokine-secreting capacity (Gill, 1998;Gill et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Enhancing immunity by dietary consumption of a probiotic lactic acid bacterium (Bifidobacterium lactis HN019): optimization and definition of cellular immune responses

et al. 2000

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Objective: To de®ne the cellular basis for immune enhancement by a probiotic lactic acid bacteria strain (Bi®dobacterium lactis HN019); and to determine whether immune enhancement can be optimized by delivery in oligosaccharide-enriched low-fat milk. Design: A double-blind, three-stage before-and-after intervention trial. Setting: Taipei Medical College Hospital, Taipei, Taiwan. Subjects: Fifty healthy Taiwanese citizens (age range 41 ± 81; median 60) randomly allocated to two groups. Interventions: In stage 1 (run-in control stage) all subjects consumed reconstituted low-fat milk (LFM) for 3 weeks; in stage 2 (probiotic intervention) subjects consumed B. lactis in LFM (group A) or B. lactis in lactosehydrolysed LFM (group B) for 3 weeks; in stage 3 all subjects returned to non-supplemented LFM for a further 3 weeks (washout stage). The innate immune functions of two different leucocyte types (polymorphonuclear (PMN) cells and natural killer (NK) cells) were assessed at four time points via in vitro analyses on peripheral blood samples. Results: While consumption of LFM alone had no signi®cant effect on immune responses, stage 2 results indicated signi®cantly enhanced PMN cell phagocytosis and NK cell tumour killing activity following consumption of milk containing B. lactis. These increases levelled off following cessation of B. lactis consumption, but remained above the pre-treatment values. Increases in PMN and NK cell activity were greatest among subjects who consumed B. lactis in lactose-hydrolysed LFM. Conclusions: Dietary consumption of the probiotic bacterium B. lactis HN019 enhanced immune function of two different types of leucocytes; the degree of enhancement was increased by consuming B. lactis in an oligosaccharide-rich substrate. Sponsorship: Financial support was provided by the New Zealand Dairy Board.

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Selection and Characterisation of Lactobacillus and Bifidobacterium Strains for Use as Probiotics

Cited by 324 publications

References 9 publications

Characterisation of Lactobacillus rhamnosus VT1 and its effect on the growth of Candida maltosa YP1

Characterisation of Lactobacillus rhamnosus VT1 and its effect on the growth of Candida maltosa YP1

Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential

Enhancing immunity by dietary consumption of a probiotic lactic acid bacterium (Bifidobacterium lactis HN019): optimization and definition of cellular immune responses

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