Viability, Acid and Bile Tolerance of Spray Dried Probiotic Bacteria and Some Commercial Probiotic Supplement Products Kept at Room Temperature

Abstract

Production of probiotic food supplements that are shelf-stable at room temperature has been developed for consumer's convenience, but information on the stability in acid and bile environment is still scarce. Viability and acid and bile tolerance of microencapsulated Bifidobacterium spp. and Lactobacillus acidophilus and 4 commercial probiotic supplements were evaluated. Bifidobacterium and L. acidophilus were encapsulated with casein-based emulsion using spray drying. Water activity (aw ) of the microspheres containing Bifidobacterium or L. acidophilus (SD GM product) was adjusted to 0.07 followed by storage at 25 °C for 10 wk. Encapsulated Bifidobacterium spp. and Lactobacillus acidophilus and 4 commercial probiotic supplement products (AL, GH, RE, and BM) were tested. Since commercial probiotic products contained mixed bacteria, selective media MRS-LP (containing L-cysteine and Na-propionate) and MRS-clindamycin agar were used to grow Bifidobacterium spp. or L. acidophilus, respectively, and to inhibit the growth of other strains. The results showed that aw had a strong negative correlation with the viability of dehydrated probiotics of the 6 products. Viable counts of Bifidobacterium spp. and L. acidophilus of SD GM, AL, and GH were between 8.3 and 9.2 log CFU/g, whereas that of BM and RE were between 6.7 and 7.3 log CFU/g. Bifidobacterium in SD GM, in AL, and in GH products and L. acidophilus in SD GM, in AL, and in BM products demonstrated high tolerance to acid. Most of dehydrated probiotic bacteria were able to survive in bile environment except L. acidophilus in RE product. Exposure to gastric juice influenced bacterial survivability in subsequent bile environment.

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

“…Overall, the viable counts in the ice cream of all experimental groups in this study were higher than 6 log cfu/g after 4 weeks of storage. Similarly, a L. rhamnosus strain maintained higher than 6 log cfu/g of viable count in ice cream although viability of the strain decreased signifi cantly during production and storage [ Since resistance to acid and bile is a prerequisite for a particular microorganism to survive the stomach and intestinal environment when consumed [Dianawati et al, 2016], it was necessary to evaluate the ability of tolerance to acid and bile of L. plantarum YW11 as affected by ice cream processing and storage conditions. Table 1 shows the results of the acid and bile tolerance tests for the fresh strain and the strain incorporated into ice cream in three different ways.…”

Enhancement of viability, acid, and bile tolerance and accelerated stability in lyophilized Weissella cibaria JW15 with protective agents

“…Based on the climate of South Korea, the number of days at each temperature was as follows: 10°C (5 months), 15°C (1 month), 20°C (2 months), 25°C (2 months), and 30°C (2 months) (Park, An, Lee, & Park, ). Based on a lower limit standard (cell number 10 8 CFU/g (Dianawati et al., ; Savedboworn et al., )), shelf life was calculated as follows (Park et al., ):where A is cell number of before thermal treatment, B is the lower limit of cell number, and C is the sum of each month variation (number of months at each temperature × k value at each temperature).…”

“…(2 months), 25°C (2 months), and 30°C (2 months) (Park, An, ). Based on a lower limit standard (cell number 10 8 CFU/g (Dianawati et al, 2016;Savedboworn et al, 2017)), shelf life was calculated as follows :…”

“…Typically, the pH of gastric acid in the stomach is in the range of 3.0-3.5 (Dianawati et al, 2016). Patel, Lindström, Patel, Prajapati, and Holst (2012) reported that W. cibaria 142 showed 131% survival after 2.5 hr at 37°C in MRS broth adjusted to pH 3, which demonstrated that the strain not only survives, but proliferates in acidic conditions.…”

“…Food products containing probiotic microorganisms are gaining interest and demand since consumers started to realize their importance in health (Dianawati, Vijay, & Shah, ). Dietary supplementation with live lactic acid bacteria (LAB) is a promising strategy to improve host health by maintaining or improving intestinal health (Hemarajata & Versalovic, ).…”