Survival of Probiotic Lactobacilli in Acidic Environments Is Enhanced in the Presence of Metabolizable Sugars

Corcoran, B. M.; Stanton, Catherine; Fitzgerald, Gerald F.; Ross, R. Paul

doi:10.1128/aem.71.6.3060-3067.2005

Cited by 421 publications

(281 citation statements)

References 61 publications

(68 reference statements)

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“…Blueberry juice, with pH 3.0, contributed to decreasing the initial pH value of the fermented Jerusalem artichoke juice (pH 5) into 3.8, 4.1 and 4.3 in the mixtures with 50 %, 40 %, and 30 % blueberry juice, respectively. Some components in the juices, like proteins, dietary fibers and metabolizable sugars can enhance the culture survival while others, like phenolic compounds, can have a negative influence on survival during cold storage (Corcoran et al 2005;Nualkaekul and Charalampopoulos 2011). The presence of acids and the pH drop have also been found to significantly increase the sensitivity of probiotic cultures in fruit and (Sheehan et al 2007).…”

Section: Plantarum Pcs26 Viability During Cold Storagementioning

confidence: 99%

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

et al. 2015

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A probiotic strain Lactobacillus plantarum PCS26 was used to ferment Jerusalem artichoke juice. Growth kinetics of the bacterial strain was followed during juice fermentation both in flask and in laboratory fermentor. Jerusalem artichoke showed to be an excellent source of nutrients for L. plantarum PCS26 growth. The culture grew very well reaching more than 10 10 cfu/ml in just 12 h. The pH changed from the initial 6.5 to 4.6 at the end of fermentation. The culture hydrolyzed fructooligosaccharides present in the Jerusalem artichoke juice, yielding fructose which was presumably consumed along with the malic acid as energy and carbon source. Lactic acid was the main metabolite produced in concentration of 4.6 g/L. Acetic and succinic acid were also identified. Sensory evaluation of the fermented Jerusalem artichoke juice and its mixtures with blueberry juice showed that the 50/50 % v/v mixture would be very well accepted by the consumers. Above 80 % of the panelists would buy this drink, and over 60 % were willing to pay more for it. Culture survivability in the fermented juices during storage at 4-7°C was assayed by the Weibullian model. The product shelf-life was extended from 19.70 ± 0.50 days of pure Jerusalem artichoke juice to 35.7 ± 6.4 days of the mixture containing 30 % blueberry juice.

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Section: Plantarum Pcs26 Viability During Cold Storagementioning

confidence: 99%

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

et al. 2015

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“…Gorbach and Goldin (1989) showed that Lactobacillus rhamnosus GG decreased from 10 8 to 10 6 after 0.5 h at pH 2.5 in normal human gastric juice. During in vitro gastric simulation (pH = 3 or pH = 2 for 2h, without pepsin) a drop of 3 and 7 log units, respectively, was observed by Succi et al (2005) when incubation with simulated gastric juice (pH = 2, with pepsin and bile) without added glucose and dilute HCl (pH = 2) for 90 minutes resulted in similar losses (~5.6 log units) in survival (Corcoran, Stanton, Fitzgerald, & Ross, 2005).…”

Section: Discussionmentioning

confidence: 64%

Survival of Lactobacillus rhamnosus GG during Simulated Gastrointestinal Conditions Depending on Food Matrix

Karu

Sumeri

2016

JFR

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When developing new probiotic foods, their protective properties in maintaining viability of probiotics under gastrointestinal conditions should be evaluated. In the current study, human upper gastrointestinal tract simulator (GITS) was used to compare the effect of different food matrixes on the survival of Lactobacillus rhamnosus GG (LGG). pH-auxostat was chosen for the cultivation of LGG cells to obtain culture samples in the same physiological state at maximum growth rate for the GITS experiments. The LGG culture was centrifuged and fast frozen in liquid nitrogen in various liquid food matrixes (commercial UHT milk, soymilk, apple juice, titrated apple juice, whey protein powder drink and M.R.S. Broth as reference) and stored at -40 0 C. During 3-month storage, reduction of viability was significant only for apple juice. In the GITS experiments, bile had a greater negative impact on LGG than acid conditions, also the effect of food matrix was noted -in the case of milk, soymilk and whey protein powder drink only the highest concentration of bile (0.4%) caused a significant drop in the viability of bacteria when compared to apple juice. To maximize the health benefits of foodstuffs, it should be taken into account that the survival of probiotics during fast freezing, storage and gastrointestinal passage is dependent on the food matrix.

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“…Corcoran et al (2005) mendapatkan pemberian bakteri asam laktat dalam ransum maupun air minum dapat menurunkan kadar lemak daging dan darah.…”

Section: Pengaruh Perlakuan Terhadap Lemak Daging Pahaunclassified

Penggunaan Kulit Nanas Fermentasi dalam Ransum yang Mengandung Gulma Berkhasiat Obat Terhadap Lemak dan Kolesterol Ayam Broiler

2015

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The objective of the experiment was to determine the effect of using fermented pineapple peel in the ration containing medicinal weeds on fat and cholesterol broiler chicken. The experiment was designed into completely randomized design (CRD) with 5 treatments and 4 replicates. Treatments consisted of P0 = 0% of fermented pineapple peels meal (FPPM) in ration containing 0% medicinal weed (MW), positive control). P1 = 0% of fermented pineapple peels meal (FPPM) in the ration containing 2 % medicinal weed (MW), negative control). P2 = 7,5% of FPPM in the ration containing P1. P3 = 15% of FPPM in the ration containing P1. P4 = 22,5% of FPPM in the ration containing P1. Two hundred 2 days old male broiler chicken were used in this study and kept for 42 days. The parameters were feed consumption, liver weight, bile volume, meat fat level, and meat and blood cholesterol. The observed data were analyzed by Statistical Product and Service Solution (SPSS 16.0) and significant effect among treatments were tested by Duncan's Multiple Range Test. The results of thus study showed that the treatments were significant effect (P <0.05) on feed consumption, meat fat of thigh. but were not significant effect (P> 0.05) on liver weight, bile volume, meat fat level and meat and blood cholesterol. It is concluded that use of fermented pineapple peel in the ration improved fat and cholesterol on broiler chicken.

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Survival of Probiotic Lactobacilli in Acidic Environments Is Enhanced in the Presence of Metabolizable Sugars

Cited by 421 publications

References 61 publications

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

Survival of Lactobacillus rhamnosus GG during Simulated Gastrointestinal Conditions Depending on Food Matrix

Penggunaan Kulit Nanas Fermentasi dalam Ransum yang Mengandung Gulma Berkhasiat Obat Terhadap Lemak dan Kolesterol Ayam Broiler

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