Some Beneficial Effects of Probiotic Bacteria

Shah, Nagendra P.

doi:10.12938/bifidus1996.19.99

Cited by 41 publications

(31 citation statements)

References 37 publications

(17 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Different approaches are used in an attempt to preserve viability of probiotic cultures. These include among others, pre-exposure of probiotic cultures to sub-lethal stresses (Desmond et al, 2002) and incorporation of micronutrients such as peptides and amino acids (Shah, 2000). The disadvantage of pre-exposure to sublethal stresses is that it may result in significant decreases in cellular activity, cell yield and process volumetric productivity (Doleyres & Lacroix, 2005).…”

Section: Methods For Improving Probiotic Viabilitymentioning

confidence: 99%

See 1 more Smart Citation

Probiotics - What They Are, Their Benefits and Challenges

Thantsha¹,

Mamvura²,

Booyens³

2012

New Advances in the Basic and Clinical Gastroenterology

View full text Add to dashboard Cite

Section: Methods For Improving Probiotic Viabilitymentioning

confidence: 99%

“…Low viability of probiotic cultures in yoghurt has been reported (Kailasapathy & Rybka, 1997;Lourens-Hattingh & Viljoen, 2001;Shah, 2000).…”

Section: Probiotic Challengesmentioning

confidence: 99%

Probiotics - What They Are, Their Benefits and Challenges

Thantsha¹,

Mamvura²,

Booyens³

2012

New Advances in the Basic and Clinical Gastroenterology

View full text Add to dashboard Cite

“…Probiotics are defined by the Food and Agricultural Organization of the United Nations (FAO) and World Health Organization (WHO) as "live microorganisms, which when administered in adequate amounts confer a health benefit on the host" [14]. A number of health benefits of probiotic organisms has been suggested and described in numerous reviews [25,37].…”

Section: Introductionmentioning

confidence: 99%

Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk

Donkor

Henriksson²,

Vasiljevic

et al. 2007

Lait

Self Cite

150

101

View full text Add to dashboard Cite

-Two strains each of Lactobacillus acidophilus (L10 and La 4962), Bifidobacterium spp. (B. lactis B94 and B. longum Bl 536), and Lactobacillus casei (L26 and Lc 279), and one strain each of Streptococcus thermophilus (St 1342) and Lactobacillus delbrueckii ssp. bulgaricus (Lb 1466) were assessed for growth characteristics, proteolytic activity and release of in vitro angiotensin-converting enzyme inhibitory peptides in reconstituted skim milk. Single cultures grew well with exception of Lactobacillus delbrueckii ssp. bulgaricus. Despite slow growth, this culture produced substantial amount of lactic acid, second to S. thermophilus. All strains exhibited proteolytic activities with intra-and extracellular specific peptidases including X-prolyl-dipeptidyl aminopeptidase.

show abstract

“…El contenido de fenoles totales presento diferencias estadísticamente significativas entre los tratamientos y el control, pero no entre muestras tratadas. Los valores de fenoles totales para el control son despreciables comparados con los valores arrojadas para las muestras tratadas, lo que es de esperarse considerando que la fuente mayoritaria de polifenoles en el yogurt es la fruta adicionada, la aparición de cierto contenido de fenoles totales en la muestra control se explica considerando la presencia de aminoácidos aromáticos endógenos como la tirosina que responden positivamente a la prueba de fenoles totales (Shah, 2000).…”

Section: Metabolitos Antioxidantesunclassified

Efecto del Tiempo de Almacenamiento sobre las Propiedades Fisicoquímicas, Probióticas y Antioxidantes de Yogurt Saborizado con Mortiño (Vaccinium meridionale Sw)

2015

View full text Add to dashboard Cite

ResumenEn este estudio, se evalúo las propiedades fisicoquímicas, probióticas y antioxidantes en el tiempo, del yogurt de mortiño (Vaccinium meridionale Swartz) elaborado a partir de dos concentraciones de almíbar de fruta (15 y 20%). En las propiedades físico-químicas se aprecia descenso del pH, aumento de acidez titulable y disminución de la concentración de sacarosa. Los resultados de la estabilidad probiótica revelaron que la concentración de 10 6 UFC/mL se mantiene durante los 16 primeros días de almacenamiento como lo recomienda la norma para productos probióticos. Los resultados de actividad antioxidante, del contenido de fenoles totales y de antocianinas totales, revelaron que existe un incremento de éstas entre los primeros 8 y 12 días de almacenamiento y luego un descenso. Se concluye que el producto puede ser considerado como un alimento nutracéutico. Palabras clave: actividad antioxidante, yogurt, probiótico, mortiño Effect of Storage Time on the Physicochemical, Probiotic and Antioxidant Properties of Yogurt Flavored with Colombian Berry (Vaccinium meridionale Sw) AbstractIn this study, the physicochemical, probiotic and antioxidant properties in time, of yogurt prepared with Colombian berry syrup (Vaccinium meridionale Swartz) at two concentrations (15 and 20 % of fruit).The physicochemical changes experienced by the product during storage were the pH decrease, increasing acidity values and decreased sucrose concentration. The results of the probiotic stability for all samples revealed that the concentration of 10 6 CFU/mL is stable for the first 16 days of storage as recommended by the standards for the description of probiotic products. The results of antioxidant activity, of total phenols content and of anthocyanins, revealed an increase of these between the first 8 and 12 days of storage and after that a decline of these characteristics. It is concluded that the product can be considered as a nutraceutical food. (lllupapalayan et al., 2014;Sah et al., 2014). KeywordsEl yogurt es una bebida láctea obtenida a partir de la fermentación de la lactosa para producir ácido láctico y otras estructuras químicas. La fermentación se realiza por la acción de dos bacterias ácido lácticas: Streptococcus thermophillus y Lactobacillus delbrueckii ssp. Bulgaricus; que no solo son responsables de la fermentación sino que son viables y abundantes en el producto final donde funcionan como probióticos y proveen beneficios a la salud. (Rodriguez et al., 2013). En el proceso de fermentación de la leche los cultivos bacterianos forman un coágulo homogéneo, liso y viscoso y con las características deseadas de pH, sabor y aroma. Los métodos de fabricación varían considerablemente no obstante existen condiciones generales para la obtención del producto final como son la preparación de los ingredientes y la leche, el precalentamiento, la homogenización, el tratamiento térmico, el enfriamiento hasta la temperatura de inoculación y la siembra del cultivo iniciado (Abdel-Rahman et al., 2013).En los últimos años se han imple...

show abstract

Some Beneficial Effects of Probiotic Bacteria

Cited by 41 publications

References 37 publications

Probiotics - What They Are, Their Benefits and Challenges

Probiotics - What They Are, Their Benefits and Challenges

Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk

Efecto del Tiempo de Almacenamiento sobre las Propiedades Fisicoquímicas, Probióticas y Antioxidantes de Yogurt Saborizado con Mortiño (Vaccinium meridionale Sw)

Contact Info

Product

Resources

About