Survival of Lactobacillus plantarum 44a after spraying and drying in feed and during exposure to gastrointestinal tract fluids in vitro

Bucio, Adolfo; Hartemink, R.; Schrama, J.W.; Verreth, J.A.J.; Rombouts, F.M.

doi:10.2323/jgam.51.221

Cited by 19 publications

(19 citation statements)

References 22 publications

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“…Therefore, any effort regarding its utilization is significant [18,24]. Similar thermal drying techniques were recently applied successfully for the production of dried kefir, Kluyveromyces marxianus, Lactobacillus plantarum, and Saccharomyces cereviasiae for use in various food and feed applications [24][25][26][27][28].…”

Section: Resultsmentioning

confidence: 99%

Thermal Drying of Lactobacillus delbrueckii subsp. bulgaricus and its Efficient Use as Starter for Whey Fermentation and Unsalted Cheese Making

Katechaki

Solomonidis

Bekatorou

et al. 2010

Appl Biochem Biotechnol

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Lactobacillus bulgaricus grown on whey was dried by a simple thermal drying method at the range 35-55 degrees C and its efficiency for lactic acid fermentation of whey was evaluated. Drying of cells in whey suspension in the examined temperature range did not affect significantly their viability (82-87% survival), indicating a protective effect of whey as both growth and drying medium. The kinetics of fermentation of whey and mixtures of whey/molasses using the dried culture were comparable to those of non-dried cells, and only low pH had a detrimental effect on the fermentation ability of the dried cells. Furthermore, dried L. bulgaricus, free or immobilized on casein coagulates, was used as starter for the production of unsalted hard-type cheese. The effects of the amount of starter culture and the immobilization technique, the evolution of microbial counts, and the sensory properties of the produced cheeses were evaluated during ripening at various temperatures.

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Section: Resultsmentioning

confidence: 99%

Thermal Drying of Lactobacillus delbrueckii subsp. bulgaricus and its Efficient Use as Starter for Whey Fermentation and Unsalted Cheese Making

Katechaki

Solomonidis

Bekatorou

et al. 2010

Appl Biochem Biotechnol

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“…Probiotic microbes are incorporated into food/feed or drugs to be consumed and are marketed as foodstuffs or drugs Bucio et al 2005). Members of the LAB genera, Lactococcus, Lactobacillus and Bifidobacterium, are commonly used as probiotic strains and are generally recognized as being safe (GRAS) (Marteau and Salminen 1999) with a long history of being safely used as fermented dairy starters.…”

Section: Introductionmentioning

confidence: 99%

Potential use of probiotic Lactobacillus plantarum SS2 isolated from a fermented plant beverage: safety assessment and persistence in the murine gastrointestinal tract

Duangjitcharoen

Kantachote

Ongsakul

et al. 2008

World J Microbiol Biotechnol

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A strain of Lactobacillus plantarum SS2 isolated from a fermented star fruit (Averrhoa carambola) beverage product in Thailand has been reported to have some probiotic properties, in vitro. In the present study, its in vivo safety and gastrointestinal survival following oral administration to mice was investigated. The acute toxicity test on ICR mice by force-feeding of a single dose of 10 9 and 10 12 cells per mouse over 14 days after ingestion showed no adverse effects related to the normal behavior of the laboratory mouse. Although the weight gains of the dosed mice were lower than the control they were still within normal values. There were no significant differences in liver weight ratio or spleen weight index among tested mice and control mice and no evidence of bacteremia. Live SS2 cells labeled with a fluorescent dye (cFDA-SE) and administered orally at 10 9 cells per mouse were shown to persist in the gastrointestinal tract for 7 days. Colonies similar to the SS2 were detected in fecal samples from the test mice even though the fecal lactic acid bacterial count showed no significant difference in any mice. The strain SS2 is therefore considered to be a possible alternative choice for an inoculum to produce fermented plant beverages.

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“…By contrast the optimal heat and mass transport as well as the equal temperature distribution in a fluidized bed dryer allow gentle drying of sensitive compounds. In addition the fluidized bed process consumes less time and energy than freeze drying (Chua and Chou 2003;Barbosa-Canovas and Uliano 2004) and is therefore a cost-effective alternative for preserving bioactive compounds like heat-labile micro-organisms (Bucio et al 2005).…”

Section: Introductionmentioning

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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Survival of Lactobacillus plantarum 44a after spraying and drying in feed and during exposure to gastrointestinal tract fluids in vitro

Cited by 19 publications

References 22 publications

Thermal Drying of Lactobacillus delbrueckii subsp. bulgaricus and its Efficient Use as Starter for Whey Fermentation and Unsalted Cheese Making

Thermal Drying of Lactobacillus delbrueckii subsp. bulgaricus and its Efficient Use as Starter for Whey Fermentation and Unsalted Cheese Making

Potential use of probiotic Lactobacillus plantarum SS2 isolated from a fermented plant beverage: safety assessment and persistence in the murine gastrointestinal tract

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

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