Acidophilus Strain Research Articles

Assessment of the in vitro antimicrobial activity of Lactobacillus species for identifying new potential antibiotics

The bacteriocin-mediated antimicrobial properties of Lactobacillus spp. have been widely studied, leading to the use of these micro-organisms in the food industry as preservative agents against foodborne pathogens. In an era in which antibiotic resistance is becoming a public health issue, the antimicrobial activity of Lactobacillus spp. could be used for the discovery of new potential antibiotics. Thus, it is essential to have an accurate method of screening the production of antimicrobial agents by prokaryotes. Many in vitro assays have been published to date, largely concerning but not limited to Lactobacillus spp. However, these methods mainly use the spot-on-the-lawn method, which is prone to contamination during the overlay stage, with protocols using methanol vapours or the reverse side agar technique being applied to avoid such contamination. In this study, a method combining the spot-on-the-lawn and well diffusion methods was tested, permitting clear identification of inhibition zones from eight Lactobacillus spp. towards clinical isolates of 12 species (11 bacteria and 1 yeast) commonly found in human pathology. Lactobacillus plantarum CIP 106786 and Lactobacillus rhamnosus CSUR P567 exhibited the widest antimicrobial activity, whereas Lactobacillus acidophilus strain DSM 20079 was relatively inactive. In addition, the putative MIC50 of L. rhamnosus against Proteus mirabilis was estimated at 1.1×109CFU/mL using culture broth dilution. In conclusion, considering the increasing cultivable bacterial human repertoire, these findings open the way of an effective method to screen in vitro for the production of potential antimicrobial compounds.

Propriedades físico-químicas, apresentação de rotulagem e atividade antimicrobiana de colutórios infantis

Objective: To analyze the physicochemical properties, labeling and antimicrobial activity of mouthwashes for children against oral biofilm microorganisms. Material and Methods: We selected a total of eight brands of mouthwashes and used distilled water and chlorhexidine as negative and positive controls, respectively. The packages were analyzed by direct observation. The assessment of pH, oBrix and kinematic viscosity was carried out using a digital pHmeter, specific field refractometer and capillary viscometer, respectively. For this study, we used strains of Streptococcus oralis, Streptococcus mutans, Streptococcus salivarius and Lactobacillus acidophilus, which were reactivated in BHI and plated on blood agar. Susceptibility tests were made by the agar diffusion method, followed by incubation at 37 oC for 48 hours. Results: The pH, oBrix and viscosity values ranged from 4.89 to 7.23, 2.8 to 20.0, and 1.47 mm²/s to 2.73 mm²/s, respectively. Chlorhexidine was found to show the largest zones of inhibition against S. salivarius and L. acidophilus. This effect was observed for the mouthwashes against S. oralis and S. mutans. Conclusion: The mouthwashes for children tested herein were found to show a neutral or close to neutral pH, presence of soluble solids in their composition and little variation of viscosity. These products proved to show antimicrobial activity on the microorganisms tested, excepting one of the mouthwashes, which showed no effect on S. mutans.

Proteolytic Characterization of Trimmed Beef Fermented Sausages Inoculated by Indonesian Probiotics: <em>Lactobacillus plantarum</em> IIA-2C12 and <em>Lactobacillus acidophilus</em> IIA-2B4

Proteolysis is one of the most important biochemical changes affecting proteins during the ripening and preservation of fermented beef sausages. In this study, proteolytic activities of two Indonesian probiotics, Lactobacillus plantarum IIA-2C12 and Lactobacillus acidophilus IIA-2B4 used as starters in trimmed beef are investigated. L. plantarum IIA-2C12 and L. acidophilus displayed remarkable proteolytic activities against milk casein substrate, in which the activity of L. plantarum IIA-2C12 is higher than that of L. acidophilus IIA-2B4. Similar evidences were observed when proteolytic activities of both strains were visualized by using SDS-Page against meat sarcoplasmic proteins. The differences in the number of proteases encoded by the genomes of both starters might account for these differences. The activities of both strains were slightly reduced upon storage at room temperature for 28 days due to decreasing of the amount of substrate and or stability of proteases. In addition, we found also that the sausage inoculated by L. acidophilus IIA-2B4 tends to produce more aromatic amino acids than that of L. plantarum IIA-2C12. This might differently contribute to flavor (especially aroma) of both sausages. Altogether, this is, to our knowledge, first evidences for the proteolytic activity of L. acidophilus strain towards muscle proteins during sausage fermentation.

Formation of 55-kDa fragments under impaired coordination bonds and hydrophobic interactions in peripheral light-harvesting complexes isolated from photosynthetic purple bacteria

Size exclusion chromatography was used to assess the relative size of intact and diphenylamine-treated (DPA, with suppressed carotenoid synthesis) peripheral light-harvesting complexes (LH2 complexes) of the sulfurbacterium Allochromatium minutissimum. Both LH2 complexes were nonamers and had the same elution volume V(e), coinciding with that for the LH2 complex of Rhodoblastus acidophilus (strain 10050). Their molecular mass was 150 kDa. Bot pheophytinization of bacteriochlorophyll (BChl) at low pH and treatment with the detergent LDAO, affecting the hydrophobic interactions between the neighboring protomers, result in the fragmentation of the ring of the isolated LH2 complexes and formation of 55-kDa fragments with molecular masses corresponding to one-third of the initial value. Fragmentation caused by both pheophytinization and detergent treatment was much more rapid in DPA-treated LH2 complexes than in the intact ones. The 55-kDa fragments formed at low pH values contained monomeric bacteriopheophytin, while the fragments of a similar molecular mass formed at pH 8.0 in the presence of the detergent contained monomeric BChl. The observed fragmentation was hypothesized to reflect the inherent C3 symmetry of the LH2 complexes, with the preliminarily assembled trimers used as building blocks.

Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates during storage for 180 days

The popularity of chocolate as food around the world combined with high level of health-related awareness of the contemporary consumer, imposed the idea of enriching composition of different kinds of chocolate with probiotic bacterial strains. In this study, two strains of probiotic bacteria, Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019, were incorporated in milk and dark chocolate. Final products were kept at two temperatures (4 °C and 20 °C) at which viability of added strains was monitored with the aim of determining the recommended storage temperature. In order to determine the effects of probiotics an examination of their sensory and rheological properties was carried out immediately after production (0–30 days) and during storage of 90 and 180 days. Based on the obtained results it can be seen that the probiotic strain L. acidophilus NCFM® exerted higher viability compared to strain B. lactis HN019 in both kinds of chocolates, while a greater number of cells of both strains was determined at 4 °C. The increase in yield stress of chocolates with probiotics with larger granulation was observed, while the apparent and plastic viscosity did not experience major changes. Despite the occasionally noticed sandiness, sensory properties of chocolates were not significantly changed during storage.

Murein hydrolase activity of surface layer proteins from Lactobacillus acidophilus against Escherichia coli

The aim of this study was to investigate the murein hydrolase activities of the surface layer proteins (SLPs) from two strains of Lactobacillus acidophilus using zymography. The influence of these hydrolase activities on Escherichia coli ATCC 43893 was also evaluated by analysing their growth curve, cell morphology and physiological state. After the incubation of E. coli with SLPs, growth was inhibited, the number of viable cells was significantly reduced, examination by transmission electron microscopy showed that the cell wall was damaged and flow cytometry results indicated that the majority of the cells were sublethally injured. All of these results suggested that the SLPs of both L. acidophilus strains possessed murein hydrolase activities that were sublethal to E. coli cells.

The Effect of a Synbiotic Diet on Bone Structure in Aging Male Mice

This study aims to determine the effect of a synbiotic diet on the structural properties of femur bones in aging male mice. We hypothesize that a synbiotic diet will have an enhancing effect on bone structure that results in improved bone strength. Mice were divided into three groups: 10‐mo‐old sacrificed at baseline (BSL), 10‐mo‐old fed a standard rodent diet for 4 months (CON), and 10‐mo‐old fed the standard rodent diet enhanced with synbiotics for 4 months (SYN). The CON and SYN diets were isocaloric, with the synbiotic diet containing a prebiotic fructooligosaccharide (3% wt) and the probiotic strains Lactococcus lactis lactis and Lactobacillus acidophilus (1% wt). Images of the femur were obtained using micro‐computed tomography. NIH ImageJ was used to measure cortical wall thickness and cross‐sectional areas of total bone, cortical bone, and medullary cavity of the cortical shaft at 30%, 50%, and 70% of total bone length. Preliminary data shows that remodeling occurred between ages 10 to 14 months in mice fed the CON and SYN diets, with an enhancing effect of the SYN diet. Specifically, mice fed the control diet showed an age‐related decrease in cortical wall thickness (50% and 70% regions), while mice fed the synbiotic diet maintained (70% region) or increased (30% and 50% regions) cortical wall thickness with aging from 10 to 14 months. Because of these structural enhancements, it is predicted that the femur bones of mice fed the synbiotic diet will have improved bone strength. Supported by CSU‐Pueblo SEED Grant and Idaho State University.

Viability of Lactobacillus acidophilus NCFM Howaru Dophilus during storage at refrigeration temperatures

Abstract A strain Lactobacillus acidophilus NCFM Howaru Dophilus is a probiotic bacterium available in dairy products and dietary supplements since 1970s. Its positive health effects have been proved by many studies. This work deals with the examination of NCFM strain’s viability during its storage at stable and unstable temperature in MRS broth and ultra-pasteurized milk. In nutritionally rich environment, Lb. acidophilus NCFM was able to survive and to metabolize the media. The relevant decrease of viable cells was observed in MRS broth about 30 days after inoculation, and in milk after 21 to 45 days at both stable and unstable temperatures, respectively. The average rate of decrease of viable cells was approximately two to three times higher in experiments at unstable temperature (GrMRS,unst = −0.149 log CFU.ml−1.d−1 in MRS broth, Grmilk,unst = 0.030 log CFU.ml−1.d−1 in milk) compared with that at stable temperature (GrMRS,st = −0.079 log CFU.ml−1.d−1 in MRS broth, Grmilk,st = 0.009 log CFU.ml−1.d−1 in milk). In the MRS broth exhausted by overnight cultivation of NCFM strain the decrease of viable cells started practically immediately (Grovernigh,unst = −0.137 log CFU.ml−1.d−1). Maintenance of the culture in milk at stable temperature was proved to be the most appropriate form of its storage.

Пробиотические штаммы Lactobacillus acidophilus R0052 и Lactobacillus rhamnosus R0011 в эволюции антибиотикоассоциированной диареи у детей с ожоговой травмой

Пробиотические штаммы Lactobacillus acidophilus R0052 и Lactobacillus rhamnosus R0011 в эволюции антибиотикоассоциированной диареи у детей с ожоговой травмой

Antilisterial Bacteriocin from Lactobacillus rhamnosus CJNU 0519 Presenting a Narrow Antimicrobial Spectrum.

A lactic acid bacterium presenting antimicrobial activity against a Lactobacillus acidophilus strain used for eradication of acid inhibition was isolated from a natural cheese. The 16S rRNA gene sequence of the isolate best matched with a strain of L. rhamnosus and was designated L. rhamnosus CJNU 0519. The antimicrobial activity of the partially purified bacteriocin of CJNU 0519 was abolished when treated with a protease, indicating the protein nature of the bacteriocin. The partially purified bacteriocin (rhamnocin 519) displayed a narrow antimicrobial activity against L. acidophilus, Listeria monocytogenes, and Staphylococcus aureus among several tested bacterial and yeast strains. Rhamnocin 519 in particular showed strong bactericidal action against L. monocytogenes.

Effects of Oral Administration of Lactobacillus acidophilus L-92 on the Symptoms and Serum Cytokines of Atopic Dermatitis in Japanese Adults: A Double-Blind, Randomized, Clinical Trial

Objectives: Several studies on lactobacilli have demonstrated they are effective against atopic dermatitis (AD) in children, but there are very few reports of their effects in adults. We investigated the changes in AD symptoms in adults after the ingestion of the Lactobacillus acidophilus strain L-92 (L-92), which has been shown to have a curative effect on AD in children. Methods: A double-blind, parallel-group, placebo-controlled comparison was performed on 49 AD patients aged ≥16 years using heat-killed L-92. Skin lesions were assessed using the SCORing AD (SCORAD) index before the start of L-92 ingestion and 4 and 8 weeks after ingestion. Serum cytokine and blood marker levels were measured 8 weeks after the start of L-92 ingestion. Results: The group that ingested L-92 had lower SCORAD scores than the controls (p = 0.002). The L-92 group also had decreased ratios of change for eosinophil count (p = 0.03) and increased ratios of change for serum TGF-β (p = 0.03). Ratios of change for serum TGF-β rose significantly (p = 0.04) in patients showing mitigated symptoms with L-92 administration. Conclusions: Administration of heat-killed L-92 was effective for AD symptoms in adults. L-92 may contribute to the suppression of Th2-dominant inflammation. Our preliminary trial is the first to report the effects of L-92 on adult AD.

Effects of Probiotics on Biomarkers of Oxidative Stress and Inflammatory Factors in Petrochemical Workers: A Randomized, Double-blind, Placebo-controlled Trial.

Background:The aim of the current study was to determine effects of probiotic yoghurt and multispecies probiotic capsule supplementation on biomarkers of oxidative stress and inflammatory factors in petrochemical workers.Methods:This randomized, double-blind, placebo-controlled trial was done among petrochemical workers. Subjects were randomly divided into three groups to receive 100 g/day probiotic yogurt (n = 12) or one probiotic capsule daily (n = 13) or 100 g/day conventional yogurt (n = 10) for 6 weeks. The probiotic yoghurt was containing two strains of Lactobacillus acidophilus and Bifidobacterium lactis with a total of min 1 × 107 CFU. Multispecies probiotic capsule contains seven probiotic bacteria spices Actobacillus casei 3 × 103, L. acidophilus 3 × 107, Lactobacillus rhamnosus 7 × 109, Lactobacillus bulgaricus 5 × 108, Bifidobacterium breve 2 × 1010, Bifidobacterium longum 1 × 109 and Streptococcus thermophilus 3 × 108 CFU/g. Fasting blood samples were obtained at the beginning and end of the trial to quantify biomarkers of oxidative stress and inflammatory factors.Results:Although a significant within-group decrease in plasma protein carbonyl levels was seen in the probiotic capsule group (326.0 ± 308.9 vs. 251.0 ± 176.3 ng/mL, P = 0.02), the changes were similar among the three groups. In addition, significant within-group decreases in plasma iso prostaglandin were observed in the probiotic supplements group (111.9 ± 85.4 vs. 88.0 ± 71.0 pg/mL, P = 0.003) and in the probiotic yogurt group (116.3 ± 93.0 vs. 92.0 ± 66.0 pg/mL, P = 0.02), nevertheless there were no significant change among the three groups.Conclusions:Taken together, consumption of probiotic yogurt or multispecies probiotic capsule had beneficial effects on biomarkers of oxidative stress in petrochemical workers.

The antimicrobial potential of Lactobacillus acidophilus on pathogenic bacteria causing diarrhea

Object: Lactobacillus acidophilus is a nonpathogenic member of gastrointestinal tract and it is widely used in fermented dairy products. This study aimed to assess the antimicrobial potential of two strains of L. acidophilus on some pathogenic bacteria frequently causing diarrhea or gastroenteritis.Methods: The antibacterial activity cell free supernatant (CFS) of two control standard strains of L. acidophilus (L. acidophilus-la5 and L. acidophilus against fie control standard strains of bacteria causing diarrhea; Enterotoxogenic Escherichia coli (ETEC), Enterohaemorrhagic E. coli O 157:H7(EHEC) Salmonella typhimurium Shigella flxeneri and Staphylococcus aureus were determined using agar well diffusion method. The sensitivity of the pathogenic bacteria to the CFS of each L. acidophilus in relation to time was determined by standard plate count .The antibiotic susceptibility tests of 20 antibiotics against tested organisms with and without CFS were assessed by disc diffusion method. The minimum inhibitory concentration (MIC) of ciproflxacin with and without CFS was determined by tube dilution method.Results: Both Lactobacilli strains decrease the colony count of tested strains by more than 90% after 60 min contact time. Both Lactobacilli strains signifiantly improve the antibacterial effect of tested antibiotics against ETEC, S. typhimurium and S. aureus, and S. flxeneri (P< 0.05). The MIC of ciproflxacin alone against all tested strains was 15.625 I¼g/ml, while when combined with both Lactobacilli CFSs, the MIC decreased signifiantly to 0.488 I¼g/ml for ETEC, S. typhimurium, and S. flxeneri and to 0.977 I¼g/ml for EHEC and S. aureus (P= 0.000).Conclusion: living L. acidophilus strains could be used in prevention and treatment of diarrhea caused by certain bacterial pathogens, either in fermented milk/ yoghurt or as mediations.

Antimicrobial Activity of Protamine against Oral Microorganisms.

Protamine is an arginine-rich polycationic protein extracted from sperm cells of vertebrates including fishes such as salmon. The purpose of this study was to investigate the suppressive effects of protamine on the growth of oral pathogens for possible usage in dental materials. Minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) were determined by the microdilution method. Twelve strains of oral viridans streptococci, Actinomyces naeslundii, Actinomyces odontolyticus, Enterococcus faecalis, Lactobacillus acidophilus, Aggregatibacter actinomycetemcomitans, Fusobacterium nucleatum, Porphyromonas gingivalis and Candida albicans were suppressed by protamine. MIC and MBC values were between 0.009 ～ 20 mg/mL and 0.019 ～ 80 mg/mL, respectively. The bactericidal activities of protamine against susceptible bacterial species were dependent on the concentration of protamine and incubation time. Based on the results of this study, protamine would be a useful compound for the development of antimicrobial agents against oral pathogens in dental materials.

Film Coating as a New Approach to Prepare Tablets Containing Long-Term Stable Lactobacillus acidophilus

This work presents a study of film coating with the vaginal strain of Lactobacillus acidophilus, the aim of which was to manufacture administrable probiotic tablets in one step and to enhance the survival rate of bacteria and their viability during storage. The results show that the film coated lactose-based tablets contained viable bacteria and the survival rate after the process was 21%, which could be enhanced up to 59% by applying protective media (trehalose, sucrose, reconstituted skim milk (RSM) during dehydration. Additionally, protective agents improved the viability of bacteria during storage too. After one year, 20% of the embedded bacteria were active when stored at –20°C, and viability dropped only one order of magnitude when stored at 7°C. It was verified that the bacteria in film coated tablets were not sensitive to higher levels of humidity owing to the moisture-moderating PVA-based coating composite.

The canine isolate Lactobacillus acidophilus LAB20 adheres to intestinal epithelium and attenuates LPS-induced IL-8 secretion of enterocytes in vitro.

BackgroundFor a good probiotic candidate, the abilities to adhere to intestinal epithelium and to fortify barrier function are considered to be crucial for colonization and functionality of the strain. The strain Lactobacillus acidophilus LAB20 was isolated from the jejunum of a healthy dog, where it was found to be the most pre-dominant lactobacilli. In this study, the adhesion ability of LAB20 to intestinal epithelial cell (IECs) lines, IECs isolated from canine intestinal biopsies, and to canine, porcine and human intestinal mucus was investigated. Further, we studied the ability of LAB20 to fortify the epithelial cell monolayer and to reduce LPS-induced interleukin (IL-8) release from enterocytes.ResultsWe found that LAB20 presented higher adhesion to canine colonic mucus as compared to mucus isolated from porcine colon. LAB20 showed adhesion to HT-29 and Caco-2 cell lines, and importantly also to canine IECs isolated from canine intestinal biopsies. In addition, LAB20 increased the transepithelial electrical resistance (TER) of enterocyte monolayers and thus strengthened the intestinal barrier function. The strain showed also anti-inflammatory capacity in being able to attenuate the LPS-induced IL-8 production of HT-29 cells.ConclusionIn conclusion, canine indigenous strain LAB20 is a potential probiotic candidate for dogs adhering to the host epithelium and showing intestinal barrier fortifying and anti-inflammatory effects.Electronic supplementary materialThe online version of this article (doi:10.1186/s12866-014-0337-9) contains supplementary material, which is available to authorized users.

Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread

Nowadays, important features for the development of new food products include their convenience, taste, and ability to promote beneficial effects to human health. This study aimed to develop a potentially synbiotic dairy-based tomato spread and to evaluate the viability of the microorganisms employed, as well as the sensory acceptability of the product throughout its storage for 28 days. Three different trials were studied, all containing the prebiotic inulin and the starter culture Streptococcus thermophilus ST-M6: T1 (control); T2 with the probiotic strains Lactobacillus acidophilus NCFM and Bifidobacterium animalis subsp. lactis Bb-12, and T3 with Bb-12 and the bacteriocinogenic and potentially probiotic strain Lactobacillus sakei subsp. sakei 2a. The product was stored at 4 °C and analysed after 1, 7, 14, 21, and 28 days of storage. For all trials, the pH decreased throughout storage, the viability of all strains was high (≥7.9 log cfu/g), and sensory evaluation with consumers showed mean scores above 7 during the storage period evaluated (up to 21 days), which demonstrates the product has potential as a functional food.

Effect of probiotic supplementation on bacterial translocation in common bile duct obstruction.

To investigate the effects of probiotics on bacterial translocation in the obstructive common bile duct with comparison to an enteral product containing arginine and glutamine. In our study, 40 Sprague-Dawley rats each weighing 250-300g were used. Animals in Group 1 (sham) were laparatomized and fed standard chow supplemented with physiologic saline at daily doses of 2ml through orogastric tube for 7days. Common bile ducts of the animals in the other groups were ligated with 3/0 silk sutures. Group 2 (control group) was fed standard chow supplemented with daily doses of 2ml physiologic saline. Group 3 (probiotic group) was fed standard chow supplemented with a probiotic solution (Acidophilus plus) containing strains of Lactobacillus acidophilus, Bifidobacterium bifidum and Lactobacillus bulgaricus at a daily doses of 2×10(9) colony forming units (CFU). Group 4 (formula group) was fed only an enteral solution (Stresson Multi Fiber) containing glutamine, arginine and a medium-chain fatty acid at daily doses of 2g/kg. At the end of the 7th day, all animals were relaparatomized, and to determine bacterial translocation, aerobic, and anaerobic cultures were obtained from the specimens of mesenteric lymph nodes, intestinal mucosa, and blood samples. Smear cultures prepared from caecum were examined to determine the number of CFU. Finally, for histological examination specimens were excised from terminal ileum, and oxidative damage was assessed in liver tissues. Afterwards all animals were killed. Moderately lesser degrees of bacterial translocation, and mucosal damage were seen in Groups 3, and 4 relative to Group 2 (p<0.05). In Group 4, any difference was not seen in the number of cecal bacteria relative to baseline values, while in Group 3, significant decrease in cecal colonization was seen. Among all groups, a significant difference between levels of malondialdehyde, and glutathione was not observed. At the end of our study, we have concluded that both probiotics, and enteral diets which contain immunomodulators such as glutamine, and arginine alleviate bacterial translocation, and impairment of intestinal mucosa.

ДОСЛІДЖЕННЯ БІОЛОГІЧНОЇ ЦІННОСТІ АЛЬБУМІНОВОГО СИРУ УРДА

The aim of study was to investigate the stability of the cultured butter to oxidation during storage. Starter composition DVS (Chr. Hansen, Denmark) Flora Danica ( FD ) and Lactobacillus acidophilus La-5 ( La-5 ) were used for fermenting cream. Four groups cultured butter were produced : Group I (samples KW1, KW2, KW3 using FD; FD+La-5; La-5 ) - fermentation at 30 oC; Group II (KW4, KW5, KW6 using FD; FD+La-5; La-5 ) - fermentation at 37 oC; Group III (KW7, KW8, KW9 using FD; FD+La-5; La-5 ) – physical maturation at 8 oC (2 hours) → biological maturation at 20 oC (8 hours) → 12 oC (10 hours); Group IV (KW10, KW11, KW12 using FD; FD+La-5; La-5 ) - introduction starter compositions in butter seed. Sweet butter (CW) saved as Control. Fermented butter packed in polystyrene cups capacity of 200 ml and stored in a refrigerator at a temperature of 4 °C for 35 days. On the 1 st, 10 th, 20 th, 30 th and 35 th days of storage peroxide and acid value were determined. A sample of butter were placed in the condition at a temperature +102±2 °C during the days for the determinate the peroxide number in the accelerated oxidation terms, tests were performed at 24, 48 and 72 hours of storage. Cultured butter, made in the application of Flora Danica , consisting of Lactococcus lactis ssp. cremoris , Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. diacetylactis, Leuconostoc mesenteroides ssp. cremoris alone and the combination of probiotic culture Lactobacillus acidophilus strain La-5 and fermentation of cream at a temperature of 30 °C was characterized by higher resistance to oxidation.

ОКСИДАНТНА СТАБІЛЬНІСТЬ КИСЛОВЕРШКОВОГО МАСЛА ПРИ ЗБЕРІГАННІ

The aim of study was to investigate the stability of the cultured butter to oxidation during storage. Starter composition DVS (Chr. Hansen, Denmark) Flora Danica (FD) and Lactobacillus acidophilus La-5 (La-5) were used for fermenting cream. Four groups cultured butter were produced : Group I (samples KW1, KW2, KW3 using FD; FD+La-5; La-5) - fermentation at 30 ºC; Group II (KW4, KW5, KW6 using FD; FD+La-5; La-5) - fermentation at 37 ºC; Group III (KW7, KW8, KW9 using FD; FD+La-5; La-5) – physical maturation at 8 ºC (2 hours) → biological maturation at 20 ºC (8 hours) → 12 ºC (10 hours); Group IV (KW10, KW11, KW12 using FD; FD+La-5; La-5) - introduction starter compositions in butter seed. Sweet butter (CW) saved as Control. Fermented butter packed in polystyrene cups capacity of 200 ml and stored in a refrigerator at a temperature of 4 °C for 35 days. On the 1 st, 10 th, 20 th, 30 th and 35 th days of storage peroxide and acid value were determined. A sample of butter were placed in the condition at a temperature +102±2 °C during the days for the determinate the peroxide number in the accelerated oxidation terms, tests were performed at 24, 48 and 72 hours of storage.Cultured butter, made in the application of Flora Danica, consisting of Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. diacetylactis, Leuconostoc mesenteroides ssp. cremoris alone and the combination of probiotic culture Lactobacillus acidophilus strain La-5 and fermentation of cream at a temperature of 30 °C was characterized by higher resistance to oxidation.