The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4°C

Saccaro, Daniela Marques; Tamime, A. Y.; Pilleggi, Ana Lúcia O P S; Oliveira, Maricê Nogueira de

doi:10.1111/j.1471-0307.2009.00497.x

Cited by 63 publications

(68 citation statements)

References 34 publications

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“…Somkuti and Steinberg (2010) also observed similar results for P. acidilactici in the fermentation of commercial milk samples. Similarly, the viable counts of LAB starter cultures were found to be maintained at 4°C for 21 days of storage of fermented milk (Saccaro et al 2009). As these Values are the mean ± SD (n0 3 trials), and the alphabetic superscripts (a,b,c) represented in the same columns followed by different letters were significantly different P<0.05 bacteria (E. faecium NCIM 5423 and Lb.…”

Section: Viability Of Cultures During Storage At 4°cmentioning

confidence: 99%

In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd

2012

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The lactic acid bacteria (LAB) are found to produce bacteriocins with enhanced nutritive properties in the fermented foods. In the present study, the ability of LAB cultures (Pediococcus acidilactici NCIM 5424, Enterococcus faecium NCIM 5423 and Lactobacillus plantarum Acr2) to produce pediocin PA-1 like bacteriocin was evaluated during soymilk fermentation. The isolates E. faecium NCIM 5423 and Lb. plantarum Acr2 were able to produce bacteriocin as well as ferment soymilk within 6 h of incubation. Upon plating the cultures E. faecium NCIM 5423 and Lb. plantarum Acr2 in soymilk were found to be viable even after 15 days of storage at 4°C. No significant variation was observed in the viable counts of E. faecium NCIM 5423 and Lb. plantarum Acr2 (P>0.05). The effect of crude bacteriocin on Listeria cells was evidenced through scanning electron microscope (SEM) photographs wherein cell membrane damage was observed. On cocultivation of E. faecium NCIM 5423 and Lb. plantarum Acr2 individually with Listeria monocytogenes ScottA a decrease in the Listeria count was observed within 24 h of incubation. However, during co-cultivation of ScottA with P. acidilactici NCIM 5424, no significant difference was observed in the viable counts (P>0.05). The pH, titratable acidity, pediocin activity, anti-oxidant property and sensory attributes for E. faecium NCIM 5423 were studied. It was observed that E. faecium NCIM 5423 fermented soymilk had an acceptable sensory score during storage period. Hence, such culture can be an ideal starter for development of functional foods with longer shelf life.

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Section: Viability Of Cultures During Storage At 4°cmentioning

confidence: 99%

In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd

2012

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“…B. animalis subsp. lactis strains were enumerated in RCA agar adjusted to pH 7.1 added with 0.3 g·100 g −1 of aniline plus 1 μL·mL −1 of dicloxacillin and incubated under anaerobic conditions at 37°C for 72 h [29].…”

Section: Sources Of Microbial Cultures and Enumerationmentioning

confidence: 99%

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Florence

Silva

Santo

et al. 2009

Dairy Sci. Technol.

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-This study investigates the kinetics of acidification, fatty acid (FA) profile and conjugated linoleic acid (CLA, C18:2 c9, t11) content in fermented milks prepared from organic and conventional milk. Fermented milks were manufactured with five mixed cultures: four different strains of Bifidobacterium animalis subsp. lactis (BL04, B94, BB12 and HN019) and Lactobacillus delbrueckii subsp. bulgaricus LB340, in co-culture with Streptococcus thermophilus TA040. The composition of milk was evaluated, and the kinetics of acidification was followed by continuous pH measurement using the Cinac system. The profile of FA, including CLA, was analyzed by gas chromatography. The chemical composition of conventional and organic milk was similar, with the exception of protein and Fe, the concentrations of which were higher in the organic milk. The rate of acidification was significantly influenced by the type of milk and the bacterial strain used. Co-cultures St-HN019 and St-BB12 showed higher maximal acidification rates in both milks. Final counts of S. thermophilus (9.0-10.1 log 10 colony forming units (CFU)·mL −1 ), Lactobacillus bulgaricus (8.2-8.5 log 10 CFU·mL −1 ) and B. animalis subsp. lactis strains (8.3-9.3 log 10 CFU·mL −1 ) did not differ significantly in either milk. Unexpectedly, all fermented organic milks contained significantly higher amounts of CLA than the same milk before fermentation, whereas CLA amounts did not change during fermentation of conventional milk. Regardless of the type of milk, CLA was found to be significantly positively correlated with trans-vaccenic acid and negatively correlated with linoleic acid. Moreover, the CLA contents were significantly higher in fermented milks showing shorter fermentation times. acidification profile / fermented milk / Bifidobacterium animalis subsp. lactis / organic milk / conjugated linoleic acid / trans-vaccenic acid Article published by EDP Sciences 料乳中，St-HN019 和 St-BB12 共发酵菌株表现出最大的酸化速率; S. thermophilus (9.0 10.1 log 10 cfu·mL −1 )、L. bulgaricus (8.2 8.5 log 10 cfu·mL −1 ) 和 B. animalis subsp. lactis strains (8.3 9.3 log 10 cfu·mL −1 ) 在两种乳中的最后菌数没有显著差异○ 出乎意料的是有机乳发酵后 CLA 含量显著地提高，但是普通乳发酵前后 CLA 含量没有变化○ 如果不考虑乳的类型，CLA 含量与反式-十八碳烯酸呈正相关，与亚油酸含量呈负相关○ 此外，发酵时间短的发酵乳中 CLA 含量较高○ 酸化特性 / 益生性发酵乳 / 有机乳 / 共轭亚油酸 / 反式-十八碳烯酸 Résumé -Teneur en acide linoléique conjugué accrue dans des laits biologiques fermentés par des bifidobactéries et des levains à yaourt. Cette étude a pour but d'examiner les cinétiques d'acidification, les profils en acides gras et les teneurs en acide linoléique conjugué (CLA, C18:2 c9, t11) de laits fermentés préparés à partir de lait biologique et conventionnel. Des laits fermentés ont été produits avec cinq types de cultures mixtes : quatre souches de Bifidobacterium animalis subsp. lactis (BL04, B94, BB12 et HN019) et Lactobacillus delbrueckii subsp. bulgaricus LB340, en co-culture avec S. thermophilus TA040. La composition du lait était évaluée et les cinétiques d'acidification étaient suivies par mesure continue du pH à l'aide du système C...

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“…Acidophilus-bifidobacteria products (Mortazavian et al, 2006) or yogurts containing Bifidobacterium bifidum and/or Lactobacillus acidophilus are widely available in the world market (Hassan and Amjad, 2010;Lim et al, 1995;Nwamaka and Chike, 2010). Currently, there is an increasing commercial interest to add probiotic bacteria to fermented dairy products due to the recent discoveries in several aspects of bioscience, which support the hypothesis that, beyond nutrition, the diet may modulate various functions in the body Saccaro et al, 2009).…”

Section: Introductionmentioning

confidence: 94%

“…bulgaricus starter cultures were added to the milk, and were used for the production of yogurt (i.e. control), and fermented milks were produced as described by (Saccaro et al, 2009) lactis, and (c) rehydrated yogurt starter cultures were mixed with all the probiotic micro-organisms. The yogurt and fermented milk products were stored at 4°C for 21 days, and all the cultures were enumerated in different selective agar media.…”

Section: Production Of Yogurt and Fermented Milksmentioning

confidence: 99%

“…A number of health benefits have been claimed for many products containing one or more groups of probiotic organisms (Moriya et al, 2006;Saccaro et al, 2009). Acidophilus-bifidobacteria products (Mortazavian et al, 2006) or yogurts containing Bifidobacterium bifidum and/or Lactobacillus acidophilus are widely available in the world market (Hassan and Amjad, 2010;Lim et al, 1995;Nwamaka and Chike, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of different selective media for enumeration of probiotic micro-organisms in combination with yogurt starter cultures in fermented milk

Saccaro¹,

Hirota²,

Tamime³

et al. 2011

Afr. J. Microbiol. Res.

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The aim of this study is to assess selective plating methodologies for the enumeration and identification of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, Lactobacillus rhamnosus and Bifidobacterium animalis ssp. lactis in fermented milks. Seven agar media (MRS with added sorbitol, clindamycin or vancomycin, acidified MRS, RCA with added aniline blue and dicloxacilin, M17 and ST) were evaluated. The results showed that RCA dicloxacilin agar is suitable for the selective enumeration of B. animalis ssp. lactis in fermented milk. Either MRS (acidified) or M17 agar could be used for enumeration of L. delbrueckii ssp. bulgaricus and S. thermophilus, respectively. MRS media containing antibiotics were effective for the enumeration of the probiotic organisms (L. rhamnosus and L. acidophilus) inoculated in fermented milks.

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The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4°C

Cited by 63 publications

References 34 publications

In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd

In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Evaluation of different selective media for enumeration of probiotic micro-organisms in combination with yogurt starter cultures in fermented milk

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