Stationary-phase acid and heat treatments for improvement of the viability of probiotic lactobacilli and bifidobacteria

Saarela, Maria; Rantala, Merja; Hallamaa, Katri; Nohynek, Liisa; Virkajärvi, Ilkka; Mättö, Jaana

doi:10.1111/j.1365-2672.2004.02286.x

Cited by 143 publications

(113 citation statements)

References 30 publications

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“…For instance, it has been reported that stationary phase cells of L. rhamnosus yielded the highest recovery rate after drying (31-50 % survival), but early log-phase cells exhibited only14% survival and lag phase cells showed the highest susceptibility, with only a 2 % cell survival under similar conditions of drying (Corcoran et al, 2004). Saarela et al (2004) reported that freeze drying and storage stability performance of B. animalis subsp. lactis cells grown to a late-logarithmic growth phase (15 h) or to an early stationary phase.…”

Section: Important Parameters Affecting Microencapsulationmentioning

confidence: 99%

Technology and potential applications of probiotic encapsulation in fermented milk products

2014

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Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases (e.g., intestinal-and immune-associated diseases). Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important challenges in the field include survival of probiotics during microencapsulation, stability of microencapsulated probiotics in fermented milks, sensory quality of fermented milks with microencapsulated probiotics, and efficacy of microencapsulation to deliver probiotics and their controlled or targeted release in the gastrointestinal tract. This study reviews the current knowledge, and the future prospects and challenges of microencapsulation of probiotics used in fermented milk products. In addition, the influence of microencapsulation on probiotics viability and survival is reviewed.

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Section: Important Parameters Affecting Microencapsulationmentioning

confidence: 99%

Technology and potential applications of probiotic encapsulation in fermented milk products

2014

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“…By exhibiting stress conditions (pH, temperature, osmotic pressure etc) adaptive response can be provoked resulting in more desiccation-resistant bacterial cells (Abee and Wouters 1999;Baati et al 2000;Conrad et al 2000;Kim et al 2001;Saarela et al 2004;Morgan et al 2006). Response surface methodologies were reported to be particularly suitable to detect interactions and co-dependencies between the individual parameters mentioned (Schoug et al 2006).…”

Section: Residual Moisture Content (%)mentioning

confidence: 99%

Influence of lyophilization, fluidized bed drying, addition of protectants, and storage on the viability of lactic acid bacteria

Strasser¹,

Neureiter²,

Geppl³

et al. 2009

Journal of Applied Microbiology

107

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Aims: The present study focuses on the impact of two different drying technologies and the influence of protectants on process survival and storage stability of the two lactic acid bacterial strains Enterococcus faecium and Lactobacillus plantarum. Methods and Results: After incubation with the protectants glucose, sucrose, trehalose, and maltodextrin the concentrated bacterial suspensions were subjected to fluidized bed drying and lyophilization and subsequently stored at 4, 22, and 35°C for half a year. Lactobacillus plantarum turned out to be more sensitive to both drying methods than Ent. faecium. Without the addition of a protectant cells of both strains suffered higher losses during fluidized bed drying. Elevated storage temperatures correlate with a higher decline of viable bacterial cells. Conclusions: Although survival rates varied between the strains, the nonreducing disaccharides revealed overall best protection for both investigated lactic acid bacteria during processing and storage. The addition of protective carbohydrates can prevent the decline in viability during fluidized bed drying. Significance and Impact of the Study: The influence of protectants proved to be species specific and therefore needs to be determined on a case‐to‐case basis. Survival rates, duration, and energy consumption appear to be the crucial parameters to evaluate the economy of production processes for industrial starter cultures.

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“…For instance, the acid tolerance response has been evidenced in Bifidobacterium longum and B. animalis (32,41) and in other gram-positive bacteria such as Listeria monocytogenes (13), Enterococcus faecalis (16), or Lactococcus lactis (37). Mechanisms underlying acid tolerance used by gram-positive bacteria include not only proton pumping via the F 1 F o -ATPase but also changes in the cell membrane and regulatory mechanisms, alterations in different metabolic pathways, and amino acid decarboxylation (12).…”

mentioning

confidence: 99%

Low-pH Adaptation and the Acid Tolerance Response of Bifidobacterium longum Biotype longum

Sánchez

Champomier‐Vergès²,

Collado

et al. 2007

Appl Environ Microbiol

178

154

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Bifidobacteria are one of the main microbial inhabitants of the human colon. Usually administered in fermented dairy products as beneficial microorganisms, they have to overcome the acidic pH found in the stomach during the gastrointestinal transit to be able to colonize the lower parts of the intestine. The mechanisms underlying acid response and adaptation in Bifidobacterium longum biotype longum NCIMB 8809 and its acid-pH-resistant mutant B. longum biotype longum 8809dpH were studied. Comparison of protein maps, and protein identification by matrix-assisted laser desorption ionization-time of flight mass spectrometry analysis, allowed us to identify nine different proteins whose production largely changed in the mutant strain. Furthermore, the production of 47 proteins was modulated by pH in one or both strains. These included general stress response chaperones and proteins involved in transcription and translation as well as in carbohydrate and nitrogen metabolism, among others. Significant differences in the levels of metabolic end products and in the redox status of the cells were also detected between the wild-type strain and its acid-pHresistant mutant in response to, or as a result of, adaptation to acid. Remarkably, the results of this work indicated that adaptation and response to low pH in B. longum biotype longum involve changes in the glycolytic flux and in the ability to regulate the internal pH. These changes were accompanied by a higher content of ammonium in the cytoplasm, likely coming from amino acid deamination, and a decrease of the bile salt hydrolase activity.

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Stationary-phase acid and heat treatments for improvement of the viability of probiotic lactobacilli and bifidobacteria

Cited by 143 publications

References 30 publications

Technology and potential applications of probiotic encapsulation in fermented milk products

Technology and potential applications of probiotic encapsulation in fermented milk products

Influence of lyophilization, fluidized bed drying, addition of protectants, and storage on the viability of lactic acid bacteria

Low-pH Adaptation and the Acid Tolerance Response of Bifidobacterium longum Biotype longum

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