Acidophilus Counts Research Articles

Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties.

This study was performed to determine the viability of Lactobacillus acidophilus and Bifidobacterium bifidum in yogurt made with strawberry marmalade (SM) and to examine the quality properties of probiotic yogurt. Acidity, pH, bacterial counts and sensory analysis of the yogurt samples were investigated on days 1, 3, 5, 7, 10 and 14 during storage at 4°C. The survival rate of L. acidophilus was greater than that of B. bifidum. The viability of L. acidophilus decreased during the storage period, but B. bifidum numbers remained stable during the storage period. The highest L. acidophilus count (7.20logcfu/g) was found in L. acidophilus + B. bifidum SM yogurt on day 1. The highest B. bifidum count (6.13logcfu/g) was detected in yogurt containing L. acidophilus + B. bifidum SM yogurt on day 7. Yeast and mould counts of all yogurts increased during the storage period. Coliform bacteria and Staphylococcus aureus were not detected in the yogurt samples. The highest overall acceptance sensory score was observed in yogurts containing L. acidophilus. Considering the sensory and probiotic characteristics of all yogurt samples, this study suggested that strawberry yogurt with a suitable 5-7day storage period can be produced with single L. acidophilus addition or single B. bifidum addition.

Modifications of mice gut microflora following oral consumption ofLactobacillus acidophilus and Bifidobacterium bifidum probiotics.

Thirty male BALB/c mice were equally divided into three groups: control, L. acidophilus, and B. bifidum for the assessment of the probiotics' stability in the gut microflora. First, the gut microflora of the mice was checked every 3 days (days 3, 6, 9, and 12) without probiotic consumption, and then the mice were daily given orally 1.5 g of probiotics in 30 cc of drinking water. The consumption of probiotics was then stopped for recovery and then the consumption continued for 5 months. On day 9 after the consumption of the probiotics, L. acidophilus and B. bifidum were significantly increased from 4% to 83% and from 1% to 61%, respectively. L. acidophilus count showed no significant decrease at the end of 5 months compared to day 9 of probiotic consumption (74%), but B. bifidum count was dramatically decreased to 45% and 36% at the end of 1 and 5 months, respectively. Our results revealed that, unlike B. bifidum, the amount of L. acidophilus remained almost unchanged in the long term, indicating more stability of L. acidophilus than B. bifidum in the gut microflora.

Growth and Survival of Lactobacillus Acidophilus and Bifidobacterium Bifidum in Probiotic Yogurts Enriched by Barberry Extract

AbstractThis study investigated the effect of functional properties of barberry aqueous extract in different concentration of 4 and 5% (w/w) on the growth and survival of probiotic cultures (L. acidophilus, B. bifidum and an equal mixture of the two strains) in the set and stirred yogurt samples. The viable counts of L. acidophilus and B. bifidum in the set and stirred probiotic yogurts containing barberry extract were significantly higher than the control yogurt sample during the storage period. In a single strain of L. acidophilus, the highest viable populations of L. acidophilus in the set and stirred yogurts containing 5% of barberry extract were 1.15 × 108 and 1.1 × 108 on the first day, respectively. Additionally, L. acidophilus counts showed sharp decrease throughout the storage period but its counts held probiotic value of 106 log cfu/gr until Day 21, also the lowest viable count of B. bifidum (9.3 × 105 log cfu/gr) was observed in the control sample at the end of the 21st day in a single strain of B. bifidum.Practical ApplicationsFruit and vegetable extracts are widely incorporated in food flavoring and are recently applied as growth‐stimulators of probiotic bacteria. The findings of this study indicated that probiotic yogurt samples fortified with barberry extract could be used as an adequate carrier of probiotic bacteria with bacterial counts more than the suggested level.

Antimicrobial properties of poly (methyl methacrylate) acrylic resins incorporated with silicon dioxide and titanium dioxide nanoparticles on cariogenic bacteria

Aim:To assess the effects of adding nano-titanium dioxide (nano-TiO2) and nano-silicon dioxide (nano-SiO2) and their mixture to poly (methyl methacrylate) (PMMA) to induce antimicrobial activity in acrylic resins.Materials and Methods:Acrylic specimens in size of 20 mm × 20 mm × 1 mm of 0.5% and 1% of nano-TiO2 (21 nm) and nano-SiO2 (20 nm) and their mixture (TiO2/SiO2 nanoparticles) (1:1 w/w) were prepared from the mixture of acrylic liquid containing nanoparticles and acrylic powder. To obtain 0.5% and 1% concentration, 0.02 g and 0.04 g of the nanoparticles was added to each milliliter of the acrylic monomer, respectively. Antimicrobial properties of six specimens of these preparations, as prepared, were assessed against planktonic Lactobacillus acidophilus and Streptococcus mutans at 0, 15, 30, 45, 60, 75, and 90 min follow-up by broth dilution assay. The specimens of each group were divided into three subgroups: Dark, daylight, or ultraviolet A (UVA). The percent of bacterial reduction is found out from the counts taken at each time point.Statistical Analysis:Data were analyzed using one-way analysis of variance and Tukey's post hoc analysis.Results:Exposure to PMMA containing the nanoparticles reduced the bacterial count by 3.2–99%, depending on the nanoparticles, bacterial types, and light conditions. Planktonic cultures of S. mutans and L. acidophilus exposed to PMMA containing 1% of TiO2/SiO2 nanoparticles showed a significant decrease (P < 0.001) (98% and 99%, respectively) in a time-dependent manner under UVA. The S. mutans and L. acidophilus counts did not significantly decrease in PMMA containing 0.5% nano-TiO2 and PMMA containing 0.5% nano-SiO2 in the dark. No statistically significant reduction (P > 0.05) was observed in the counts of S. mutans and L. acidophilus in PMMA without the nanoparticles exposed to UVA.Conclusions:PMMA resins incorporated with TiO2/SiO2 nanoparticles showed strong antimicrobial activity against the cariogenic bacteria.

Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine

The partial substitution of sodium chloride by potassium chloride (0%, 25%, and 50%) and addition of arginine (1% w/w) in probiotic Minas cheese was investigated. Microbiological (Lactococcus lactis and Lactobacillus acidophilus counts, and functionality of the prebiotics L. acidophilus), physicochemical (pH, proteolysis, organic acids, fatty acids, and volatile profiles), rheological (uniaxial compression) and sensory (hedonic test with 100 consumers) characterizations were carried out. The sodium reduction and addition of arginine did not constitute a hurdle to lactic and probiotic bacteria survival, with presented values of about 9logCFU/g, ranging from 7.11 to 9.21logCFU/g, respectively. In addition, lower pH values, higher proteolysis, and a decrease in toughness, elasticity and firmness were observed, as well as an increase in lactic, citric, and acetic acid contents. In contrast, no change was observed in the fatty acid profile. With respect to the sensory acceptance, the probiotic low-sodium Minas cheese presented scores above 6.00 (liked slightly) for the attributes flavor and overall acceptance. The addition of arginine can be a potential alternative for the development of probiotic dairy products with reduced sodium content.

Characteristics of orange-whey fermented beverages

The aim of the present work was to determine the populations of ABT culture microorganisms in orange and orangewhey drinks after fermentation and during 28-day storage. The evaluation involved fermented fruit drinks without whey or with added acid or sweet (rennet) whey. The Streptococcus thermophilus and Bifidobacteria counts were initially 3.5×105–8.3×105 CFU cm−3 and 2.4×106–5.9×106 CFU cm−3, respectively, and did not increase during fermentation. However, an increase was observed in the Lb. acidophilus count, which amounted to 3.0×106–2.4×107 CFU cm−3 after fermentation. During storage, the Str. thermophilus and Lb. acidophilus counts remained constant, but that for Bifidobacteria fell to 103 CFU cm−3 after 28 days. Bacteria survivability was higher in drinks containing whey than in non-whey orange drinks. In 100 cm3, antioxidant activity against ABTS/DPPH radicals varied between 260 and 550 μmol TE; vitamin C content was in the range of 15.7–17.6 mg; polyphenols were 26.6–34.4 mg (+)catechin. In the ...

Changes on some quality characteristics of fermented soy milk beverage with added apple juice

The fermented soy milk beverage with added apple juice was produced by using Lactobacillus acidophilus. The numbers of L. acidophilus, rheological properties, acidity and pH values were determined both after the production and during the storage period of 21 days at 4 °C. In addition, sensory analyses of the beverages were done. The flow behavior of beverage was assessed by using three different rheological models, namely: Power Law, Herschel Bulkley and Vocadlo models. Vocadlo model was selected as the best model fitting the experimental data. The beverage was found to be a pseudoplastic fluid having the shear thinning nature. The results showed that L. acidophilus had good growth and viability in the beverage with or without apple juice. L. acidophilus counts were in the range of 8.73–9.11 log cfu/g after storage at 4 °C for 21 days, thus they met required number of viable bacteria for probiotic functional food. Results revealed that this beverage could be a good vehicle to deliver probiotic microorganisms to consumers and carry a potential to become a commercial product. It is thought that the results of this study could provide valuable information for the design of pumping systems for the fermented soy milk beverages.

Bacteriological evaluation of Allium sativum oil as a new medicament for pulpotomy of primary teeth.

Objective:To compare the effects of Allium sativum oil and formocresol on the pulp tissue of the pulpotomized teeth.Materials and Methods:Twenty children were selected for this study. All children had a pair of non-vital primary molars. A sterile paper point was dipped in the root canals prior to the mortal pulpotomy. These paper points were collected in transfer media and immediately transported to the microbiological lab to be investigated microbiologically (for Streptococcus mutans and Lactobacillus acidophilus). Then the procedure of mortal pulpotomy was performed. After 2 weeks, the cotton pellets were removed and sterile paper points were dipped in the root canals for microbiological examination. Then comparison between the count of bacteria before and after treatment was conducted. Statistical analysis was performed using independent t-test and paired t-test at the significance level of α = 0.05.Results:After application of both medicaments, there was a marked decrease in S. mutans and L. acidophilus counts. The difference between the mean of log values of the count before and after the application was highly significant for both medicaments (P < 0.05); however, better results were obtained when A. sativum oil was used.Conclusion:A. sativum oil had more powerful antimicrobial effects than formocresol on the bacteria of the infected root canals.

Plant extract enhances the viability of Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus in probiotic nonfat yogurt.

A commercial plant extract (prepared from olive, garlic, onion and citrus extracts with sodium acetate (SA) as a carrier) was evaluated to extend the viability of yogurt starter and probiotic bacteria as a means to enhance the shelf life of live and active culture, probiotic nonfat yogurt. Yogurts prepared from three different formulas (0.5* plant extract, 0.25* SA, or no supplement) and cultures (yogurt starter plus Bifidobacterium animalis,Lactobacillus acidophilus, or both probiotics) were assessed weekly during 29 days of storage at 5°C. Supplemented yogurt mixes had greater buffering capacities than non-supplemented yogurt mixes. At the end of storage, Lactobacillus bulgaricus and L. acidophilus counts in supplemented yogurts were greater compared with non-supplemented yogurts. Supplementation did not affect Streptococcus thermophilus and B. animalis counts. Hence the greater buffering capacity of yogurt containing plant extract could enhance the longevity of the probiotics, L. bulgaricus and L. acidophilus, during storage.

Short term comparative evaluation of antimicrobial efficacy of tooth paste containing lactoferrin, lysozyme, lactoperoxidase in children with severe early childhood caries: a clinical study.

The present study is conducted to compare the anti-microbial efficacy of tooth paste containing lactoferrin, lysozyme, lactoperoxidase (BioXtra ®), a 500ppm fluoride tooth paste, and a non fluoridated tooth paste in children with Severe Early Childhood Caries (S-ECC). Study group included 30 children with S-ECC aged 3-5 years. Subjects were randomly selected & divided into three groups of ten each. Group I: Non-fluoride tooth paste, Group II: 500 ppm fluoride tooth paste, Group III: tooth paste containing lactoferrin, lysozyme & lactoperoxidase. Estimation of salivary S. mutans and L. acidophilus levels was accomplished by collecting salivary samples and inoculated on Mitis Salivarius Bacitracin agar (MSB) and Rogosa SL media. Colony Forming Units (CFUs) were counted and the results were tabulated and subjected to statistical analysis. Brushing with tooth paste containing lysozyme, lactoferrin and lactoperoxidase after a week showed highly significant reduction in the CFU counts of both salivary S. mutans and L. acidophilus (p<0.001), whereas 500ppm fluoride tooth paste showed a highly significant reduction in the S. mutans levels (p<0.001), but a significant reduction in L. acidophilus count (p<0.01). Non-fluoride tooth paste showed a highly significant reduction in S. mutans (p<0.001) only, but reduction in the L. acidophilus levels was insignificant (p<0.05). The present study revealed that tooth paste containing lactoferrin, lysozyme, and lactoperoxidase was highly significant in reducing the salivary levels of mutans Streptococci and L. acidophilus in children with S-ECC.

Effectiveness of a New Generation Anticavity Mouthwash on Streptococcus mutans and Lactobacillus acidophilus Count: A Microbiological Study

ABSTRACT Background Dental caries is one of the most widespread disease. CariFree CTx4 treatment rinse mouthwash is designed to treat the cavity-causing plaque biofilm, reduce the overpopulation of cavity-causing bacteria, and neutralize decaycausing acids with patent-pending pH+ technology. Aim The aim of the present study was to assess and compare the antibacterial effect of a new generation anticavity mouthwash (CariFree CTx4 treatment rinse) with that of a 0.2% chlorhexidine mouthwash (Clohex), 0.05% sodium fluoride mouthwash (Colgate Plax Complete Care), 2% povidone iodine mouthwash (Betadine gargle and mouthwash) against Streptococcus mutans and Lactobacillus acidophilus. Materials and methods Strains of S. mutans and L. acidophilus were grown on suitable media and the inhibitory effect of the test substances was noted by disk diffusion method and Agar well diffusion method. The results obtained were then subjected to statistical analysis. Result Efficacy of CTx4 treatment rinse mouthwash was less than chlorhexidine for both S. mutans and L. acidophilus whereas its efficacy was comparable to that of povidone iodine and sodium fluoride mouthwash for S. mutans and to that of sodium fluoride for L. acidophilus. Conclusion It was concluded that chlorhexidine is still the best mouthwash available. How to cite this article Venkataraghavan K, Shah S, Choudhary P, Kaur M, Shah S, Trivedi K. Effectiveness of a New Generation Anticavity Mouthwash on Streptococcus mutans and Lactobacillus acidophilus Count: A Microbiological Study. World J Dent 2014;5(3):152-156.

Effect of Honey a Natural Sweetener with Several Medicinal Properties on the Attributes of a Frozen Dessert Containing the Probiotic &amp;lt;i&amp;gt;Lactobacillus acidophilus&amp;lt;/i&amp;gt;

Lactobacillus acidophilus has several health advantages. Honey has several medicinal properties and is also a natural sweetener which could be used in frozen desserts. There are various types of honey based on color namely, light, amber and dark. Influence of honey on attributes of a probiotic frozen dessert is not known. The objective was to study the effect of light, amber colored and dark honey on the Lactobacillus acidophilus counts and quality attributes of probiotic ice cream. Ice creams were manufactured with use of Lactobacillus acidophilus at 50 g of frozen culture concentrate per 7.75 liters of ice cream mix and with the use of light or amber or dark honey individually. Control had no honey and was sweetened with sugar. Use of honey increased Lactobacillus acidophilus counts and viscosity, while decreased pH and melt down volume. Light honey ice cream had flavor and appearance scores comparable to the control vanilla ice cream. Light honey can be recommended for the manufacturing Lactobacillus acidophilus probiotic ice creams thus having a frozen dessert with the health advantageous medicinal properties of honey.

Antimicrobial effect of different xylitol concentrations on Streptococcus mutans and Lactobacillus acidophilus count

In recent years, pentacarbon sugars including xylitol are employed as supplements in the preparation of oral health products. The main purpose of this study was to measure Streptococcus mutans and Lactobacillus acidophilus count treated with different xylitol concentrations. Bacterial solutions were mixed separately in to 2 M (30.43%) xylitol stock solution. The mixture provided bacterial growth medium with 3-18% of xylitol. The solutions stored in a 37°C incubator for 48 h. Initial optical density and optical density of samples after 48 h taken using spectrophotometer. Result shown in average, bacterial growth in L. acidophilus was higher than S. mutans and even in higher xylitol concentration this difference preserved. The present study indicates that the addition of xylitol drastically can enhance the effect of antibacterial agent.

Role of intestinal microflora (Lactobacillus Acidophilus) in phagocytic function of leukocytes in type 2 diabetic patients

The prevalence of obesity, insulin resistance and type 2 diabetes has steadily increased in the last decades. In addition to the genetic and environmental factors, gut microbiota may play an important role in the modulation of intermediary phenotypes leading to metabolic disease. Infection is an important cause of morbidity and mortality in diabetic patients. Chronic hyperglycemia impairs host defense mechanism such as cell mediated immunity, polymorphonuclear leukocyte function, and antibody formation. So we aimed to study the association between intestinal microflora (Lactobacillus acidophilus) count and phagocytic activity of polymorphonuclear leukocytes in humans with type 2 diabetes.The study included 20 type 2 diabetic patients with good glycemic control and 20 type 2 diabetic patients with poor glycemic control. In addition, 20 normal healthy subjects were included as normal controls. The fecal composition of L. acidophilus was detected using de Man Rogosa Sharp agar followed by further confirmation using the polymerase chain reaction technique. Phagocytic function of polymorphonuclear leukocytes was assessed using the phagocytosis index %. Fecal L. acidophilus count was significantly increased among uncontrolled diabetic patients, while the phagocytosis index % was significantly reduced among the same patients. In uncontrolled diabetics, a significant positive correlation was observed between fecal L. acidophilus count and HbA1c and a significant negative correlation between phagocytic activity and L. acidophilus count. In conclusion, type 2 diabetes is associated with compositional changes in fecal L. acidophilus especially in the uncontrolled diabetes. The levels of glucose tolerance or severity of diabetes should be considered while linking the level of intestinal microbiota with a phagocytosis index of leukocytes.

Production of propionic acid in a fermented dairy beverage

A dairy beverage containing propionic acid was produced using the adjunct starter cultures with Lactobacillus acidophilus and Propionibacterium freudenreichii ssp. shermanii. The impacts of temperature (30, 35 and 40 °C) and inoculation ratio (1:2, 1:4 and 1:8) on propionic acid production and viability of micro‐organisms were studied. The incubation temperature had a significant adverse (P &lt; 0.05) effect on the viability of P. freudenreichii and propionic acid production. Maximum amount of produced propionic acid (in 1:4–30 °C treatment) was 0.77%w/w. P. freudenreichii and L. acidophilus counts remained high (9 × 106 and 1.5 × 106 cfu/mL, respectively) after cold storage.

Influence of Micro-Encapsulated Probiotic &amp;lt;i&amp;gt;Lactobacillus acidophilus&amp;lt;/i&amp;gt; R0052 on the Characteristics of Plain Yogurt

Micro-encapsulation is a method of providing probiotic living cells with a physical barrier against adverse environmental conditions. Lactobacillus acidophilus is one of the most effective forms of probiotic bacteria and is commercially available as pure culture and encapsulated form. It is not clear whether the use of micro-encapsulated L. acidophilus will result in yogurt of a better quality compared to non micro-encapsulated L. acidophilus. The objective was to determine the influence of micro-encapsulated L. acidophilus on the characteristics of fat free plain yogurt. Yogurt mixes were pasteurized and at 37℃ were inoculated with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and micro-encapsulated L. acidophilus R0052 or non micro-encapsulated L. acidophilus R0052. Yogurt manufacture was replicated three times. Yogurts with micro-encapsulated L. acidophilus R0052 had significantly (P < 0.05) higher flavor scores, compared to yogurts with non micro-encapsulated L. acidophilus R0052. The L. acidophilus counts, apparent viscosity, pH and syneresis, of the yogurts with micro-encapsulated L. acidophilus R0052 were not significantly (P < 0.05) different from those of the yogurts with non micro-encapsulated L. acidophilus R0052. Use of micro-encapsulated L. acidophilus R0052 resulted in better tasting yogurts probably because of the taste imparted by the trace amounts of the micro-encapsulating material.

Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts

The quality properties of probiotic yogurt samples made with banana marmalade (BM), which can be a probiotic product, were examined. Yogurt samples were produced from cow milk inoculated with yogurt cultures and probiotic cultures (Lactobacillus acidophilus, Bifidobacterium bifidum, and an equal mixture of the 2 strains), and then 15% BM was added to each yogurt sample. Acidity, pH, bacteria counts, and sensory analysis of the yogurt samples were investigated on days 1, 3, 5, 7, 10, and 14 during storage at 4 °C. Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, L. acidophilus, and B. bifidum counts generally decreased during the storage period. The highest L. acidophilus count (8.145 log cfu/g) was found in L. acidophilus + B. bifidum-mixed yogurt on the third day. The highest B. bifidum count (6.38 log cfu/g) was recorded in B. bifidum-fermented yogurt on the first day. Yeast and mold counts of all yogurts increased during the storage period. Coliform bacteria and Staphylococcus aureus were not found in the yogurt samples. The sensory quality and probiotic properties of all of the yogurts decreased after 7 days. The highest sensory score was observed in the control and the yogurts produced by adding B. bifidum.

Effect of Storage on Syneresis, pH, Lactobacillus acidophilus Count, Bifidobacterium bifidum Count of Aloe vera Fortified Probiotic Yoghurt

Effect of Storage on Syneresis, pH, Lactobacillus acidophilus Count, Bifidobacterium bifidum Count of Aloe vera Fortified Probiotic Yoghurt

Utilização de Lactobacillus acidophilus e de acidificação direta na fabricação de queijo de minas frescal

Três procedimentos foram adotados na elaboração de queijo de minas frescal: fabricação tradicional, com adição de ácido lático e com Lactobacillus acidophilus. As amostras dos queijos foram analisadas quanto à composição e, durante o período de estocagem de 30 dias, quanto à acidez - pH e acidez titulável - e contagem de L. acidophilus. A análise sensorial foi realizada por métodos sensoriais afetivos. A composição dos queijos nos diferentes procedimentos apresentou-se de acordo com os padrões esperados, com exceção do teor de gordura, que foi maior no queijo com adição de ácido lático. Durante a armazenagem, ocorreu aumento da acidez titulável em todos os procedimentos. A contagem de L. acidophilus foi acima de 10(8)UFC/g, caracterizando populações suficientes para classificar o queijo como alimento probiótico. Na análise sensorial, o de queijo de minas com a adição do probiótico foi o preferido pelos julgadores. O queijo de minas frescal foi apropriado para incorporação do probiótico, e o uso de L. acidophilus melhorou a qualidade sensorial e não alterou os parâmetros físico-químicos.

An excessively high Lactobacillus acidophilus inoculation level in yogurt lowers product quality during storage

Abstract The effect of manufacturing yogurt with a wide variation in Lactobacillus acidophilus inoculation level while holding the yogurt culture inoculation level constant on the properties of the resulting yogurt was determined to find out if any problems can occur if an excessively high level of L. acidophilus is used in yogurt production. Four batches of plain, set-style yogurt were manufactured with skim milk, nonfat dry milk, yogurt cultures, and with or without L. acidophilus (0, 0.0239, 0.238, or 2.33 g/100 g). After homogenization, pasteurization, and cooling, yogurt mixes were inoculated, poured into containers, incubated to pH 4.5, and cooled. Lactobacilli and L. acidophilus counts, pH, amount of syneresis, color, apparent viscosities, and sensory scores were determined during storage. The yogurt inoculated with 0.238 g/100 g L. acidophilus had the highest L. acidophilus counts from 4 to 7 wk. Yogurts inoculated with 2.33 g/100 g L. acidophilus generally had lower lactobacilli counts, L * values, apparent viscosities, and sensory scores but more syneresis and higher a * and b * values than the remaining yogurts. An excessively high inoculated level of L. acidophilus (2.33 g/100 g) resulted in an inferior quality yogurt.