Viability of probiotic bacteria in maple sap products under storage and gastrointestinal conditions

Production of fermented chestnut purees by lactic acid bacteria

“…Several previous attempts have been undertaken to develop probiotic vegetable drinks for vegetarians or consumers who are allergic to dairy products (Khalf et al, 2010;Prado et al, 2008). The successful application of these innovative beverages is often restricted by the delicate nature of the ingredients, concerns over the contamination and low vitality of strains along storage.…”

“…Actually, the Lb. rhamnosus GG strain used in this study is well known for its ability to survive and to tolerate adverse storage conditions in dairy products (Alampreese et al, 2005), fresh-cut apple (Alegre et al, 2011), maple sap (Khalf et al, 2010), and emmer beverages (Coda et al, 2011).…”

Symbiotic maple saps minimize disruption of the mice intestinal microbiota after oral antibiotic administration

“…Previously, we have shown the excellent viability of probiotic bacteria (B. lactis Bb12 and L. rhamnosus GG) in maple sap products under storage and gastrointestinal conditions (Khalf et al, 2010). Thus, maple sap products could be vector for delivery of probiotics and prebiotics to the consumers.…”

“…Among probiotic strains, Bifidobacterium lactis Bb12 and Lactobacillus rhamnosus GG are the most studied and their health-promoting properties are well documented (Mohan et al, 2006;Roselli et al, 2006;Wang et al, 2004). Addition of non-digestible carbohydrates known as prebiotics to certain foods may increase the viability of probiotic bacteria (Khalf et al, 2010;Yilmaztekin et al, 2004). Among prebiotics, inulin has been extensively studied and shown to stimulate the growth of Bifidobacterium and Lactobacillus (Gibson et al, 2004).…”

“…Maple sap and its concentrate represent good candidates for the production of non-dairy probiotic beverages for avoiding allergic reactions and/or lactose intolerance associated with dairy products (Prado et al, 2008). Due to their nutritional value and wide range of applications in the food industry, maple sap products could be used to develop a variety of functional foods (Khalf et al, 2010).…”