Viability of microencapsulated <i>Bifidobacterium animalis</i> ssp. <i>lactis</i> BB12 in kefir during refrigerated storage

González-Sánchez, Fernando; Azaola, Alejandro; Gutiérrez-López, Gustavo F.; Hernández‐Sánchez, Humberto

doi:10.1111/j.1471-0307.2010.00604.x

Cited by 29 publications

(14 citation statements)

References 31 publications

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“…These findings, coupled with previous studies, establish that bifidobacteria represent only a minor proportion of the kefir grain consortium. Furthermore, its poor endurance in the kefir milk suggests that it would need to be added in an encapsulated, or other such form, if kefir were to be employed as a vehicle for Bifidobacterium supplementation [54]. High-throughput sequencing also effectively unveiled the presence of a number of other rare populations in the kefir grains, which accounted for <1% of the overall population in most kefirs.…”

Section: Discussionmentioning

confidence: 99%

Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources

et al. 2013

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Kefir is a fermented milk-based beverage to which a number of health-promoting properties have been attributed. The microbes responsible for the fermentation of milk to produce kefir consist of a complex association of bacteria and yeasts, bound within a polysaccharide matrix, known as the kefir grain. The consistency of this microbial population, and that present in the resultant beverage, has been the subject of a number of previous, almost exclusively culture-based, studies which have indicated differences depending on geographical location and culture conditions. However, culture-based identification studies are limited by virtue of only detecting species with the ability to grow on the specific medium used and thus culture-independent, molecular-based techniques offer the potential for a more comprehensive analysis of such communities. Here we describe a detailed investigation of the microbial population, both bacterial and fungal, of kefir, using high-throughput sequencing to analyse 25 kefir milks and associated grains sourced from 8 geographically distinct regions. This is the first occasion that this technology has been employed to investigate the fungal component of these populations or to reveal the microbial composition of such an extensive number of kefir grains or milks. As a result several genera and species not previously identified in kefir were revealed. Our analysis shows that the bacterial populations in kefir are dominated by 2 phyla, the Firmicutes and the Proteobacteria. It was also established that the fungal populations of kefir were dominated by the genera Kazachstania, Kluyveromyces and Naumovozyma, but that a variable sub-dominant population also exists.

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Section: Discussionmentioning

confidence: 99%

Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources

et al. 2013

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“…() and Gonzalez‐Sanchez et al . () concluded that encapsulation can be a good way to enhance probiotic viability in Kasar cheese and Kefir cheese respectively. No difference was noted between the two encapsulation techniques with regard to bacterial counts, proteolysis and organoleptical properties of the final products.…”

Section: Application Of Encapsulated Probiotics In Food Areamentioning

confidence: 99%

Alginate‐based and protein‐based materials for probiotics encapsulation: a review

Dong

Chen

Yang

et al. 2013

Int J of Food Sci Tech

121

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Owing to their considerable beneficial effects on human health, probiotics have been increasingly incorporated into food products. However, many findings have demonstrated that their survival and stability are very sensitive to processing and host gastrointestinal tract. To solve these problems, encapsulation techniques have been received considerable attention these days. So, in this review paper, methods for probiotics encapsulation, alginate-based and protein-based materials for probiotics encapsulation and application of encapsulated probiotics in food industry were discussed.

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“…Among the well-recognized probiotic bacteria, Bifidobacterium animalis subsp. lactis (B. lactis) and Lactobacillus acidophilus (L. acidophilus) have been widely used as active ingredients of functional dairy products (González-Sánchez, Azaola, Gutiérrez-López, & Hernández-Sánchez, 2010). When added to bovine or caprine fermented milks, yogurts, dairy beverages (Ranadheera, Evans, Adams, & Baines, 2013;Silveira et al, 2014;Vinderola & Reinheimer, 1999) or ewe cheese (Albenzio et al, 2013), B. lactis and L. acidophilus showed satisfactory viability and had no undesirable effects on the nutritional and sensory aspects of such products during their storage.…”

Section: Introductionmentioning

confidence: 99%

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

Meira

Magnani

Júnior

et al. 2015

Food Research International

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This study evaluated the effects of incorporating the probiotics Bifidobacterium animalis subsp. lactis Bb-12 (B. lactis) or Lactobacillus acidophilus La-05 (L. acidophilus) into goat ricotta on the technological, physicochemical, physical and sensory parameters of this product during refrigerated storage, as well as the protective effects of the goat ricotta on the survival of the tested probiotics during exposure to simulated gastrointestinal conditions. Incorporating the tested probiotics did not affect the yield or syneresis of the obtained goat ricotta. The counts of L. acidophilus and B. lactis during the chosen storage period were approximately 6 log CFU/g. The ricotta samples containing a probiotic strain presented smaller and greater amounts of lactose and lactic acid, respectively, and exhibited greater hardness and lower brightness after storage compared with the samples lacking a probiotic. No differences were observed in the fatty acid profiles of the goat ricotta containing or not containing a probiotic. All of the ricotta samples were described as a soft cheese with a homogeneous texture; however, the goat ricotta cheeses containing L. acidophilus or B. lactis were described as having a more acidic flavor. At the end of a challenge using experimental human digestive conditions, the counts of each of the tested probiotic strains were approximately 6 log CFU/g if it had been incorporated into goat ricotta. These results demonstrated the feasibility of incorporating L. acidophilus or B. lactis into goat ricotta because these probiotics did not negatively affect the quality characteristics of this product and suggested that goat ricotta is an efficacious food matrix for maintaining the viability of these probiotics during storage and under the stressful conditions imposed by the human gastrointestinal tract.

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Viability of microencapsulated Bifidobacterium animalis ssp. lactis BB12 in kefir during refrigerated storage

Cited by 29 publications

References 31 publications

Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources

Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources

Alginate‐based and protein‐based materials for probiotics encapsulation: a review

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

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