Lactis BB-12 Research Articles

Identification and antioxidant activities of chickpea albumin peptides and their fractions following fermentation by Bifidobacterium animalis subsp. lactis BB-12

Identification and antioxidant activities of chickpea albumin peptides and their fractions following fermentation by Bifidobacterium animalis subsp. lactis BB-12

The effect of pine honey on the viability of probiotics and some properties of probiotic yogurt

In this study, it was aimed to investigate the effect of pine honey on the viability of probiotic bacteria (Lactobacillus acidophilus LA-5®️ and Bifidobacterium animalis subsp. lactis BB-12®️) and some properties of probiotic yogurts. The non-fat dry matter of milk used in yogurt production is standardized to 11%. Milk is divided into 3 groups (A, B, and C). A, B, and C milk groups were inoculated with yogurt culture, yogurt culture + L. acidophilus LA-5 and yogurt culture + B. animalis subsp. lactis BB-12 respectively. Each 3 groups of milk are divided into 3 parts. While pine honey was not added to the first part (control group), 5% pine honey was added to the second part and 7% pine honey to the third part of the milk. Produced yogurt samples were stored at +4 °C for 21 days and physico-chemical, structural, microbiological, and sensory analyzes were performed on the 1st, 7th, 14th and 21st days of storage. According to the results obtained in the study, with the addition of pine honey, hardness and viscosity values of yogurt samples decreased, while water holding capacity values increased. Also, pine honey addition did not have a significant effect on L. acidophilus LA-5 viability, however, the addition of 7% pine honey statistically significantly increased the viability of B. animalis subsp. lactis BB-12. Also, taste scores of yogurts containing probiotic cultures are lower than those of the control group yogurt in sensory analysis. It was determined that the odor, consistency and color scores of the samples were close to each other. Keywords: Pine Honey; yogurt; prebiotic; probiotic; viscosity

Evaluation of the immunomodulatory activity of probiotics mixture and sulfasalazine against acetic acid-induced colitis in a murine model.

Currently, the use of probiotics to treat inflammatory bowel diseases (IBD) is widely accepted because of their gut microbiota modulation capabilities and anti-inflammatory potential. The aim of this study is to examine the immunomodulatory outcomes of probiotics and sulfasalazine in the acetic acid-induced colitis murine model. The animals were randomly assigned to one of the seven groups. Following the induction of colitis, Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12, and sulfasalazine (SASP) were orally administered for 10 days. Subsequently, the in vitro anti-inflammatory effect on TNF-α and IL-10 in the supernatants of cultured spleen cells was assessed via ELISAs. Relative mRNA expression of ZO-1, MLCK, iNOS, TNFR2, ROR-γt, GATA-3, T-bet, and Foxp3 was determined using quantitative reverse‑transcription polymerase chain reaction (qRT‑PCR). The SASP plus probiotic mixture was more effective in alleviating colitis symptoms, and reducing disease activity scores, and mucosal inflammation. qRT-PCR analysis revealed a significant reduction in T-bet and RORγt levels, while Foxp3 and GATA-3 levels increased in the colons of colitis mice. In addition, the selected strains substantially inhibited the release of inflammatory markers. Administration of LA-5 + BB-12 + SASP resulted in considerably higher inhibition of NO production and cell proliferation than in the other groups (p < 0.001). Treatment with LA-5 + BB-12 + SASP also reduced TNF-α-mediated apoptosis in intestinal epithelial cells (IECs). Survey results highlight that the combination regimen could be a promising strategy for IBD therapy, warranting further study of its clinical application and long-term benefits.

Lactobacillus rhamnosus GG and Bifidobacterium animalis subsp. lactis BB-12 promote infected wound healing via regulation of the wound microenvironment.

Infected wounds can result in complex clinical complications and delayed healing, presenting a significant global public health challenge. This study explored the effects of topical application of two probiotics, Lactobacillus rhamnosus GG (LGG) and Bifidobacterium animalis subsp. lactis BB-12, on the microenvironment of infected wounds and their impact on wound healing. LGG and BB-12 were applied separately and topically on the Staphylococcus aureus (S. aureus)-infected skin wounds of the rat model on a daily basis. Both probiotics significantly accelerated wound healing, demonstrated by enhanced granulation tissue formation and increased collagen deposition, with BB-12 showing superior efficacy. LGG and BB-12 both effectively inhibited neutrophil infiltration and decreased the expression of pro-inflammatory cytokines tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6). Notably, BB-12 markedly reduced IL-6 levels, while LGG significantly lowered TNF-α, transforming growth factor-β (TGF-β) and vascular endothelial growth factor (VEGF). Additionally, both probiotics promoted macrophage polarization towards the anti-inflammatory M2 phenotype. Microbiota analysis revealed that LGG and BB-12 significantly decreased the abundance of pathogenic bacteria (e.g. Staphylococcus and Proteus) and increased the proportion of beneficial bacteria (e.g. Corynebacterium). Particularly, BB-12 was more effective in reducing Staphylococcus abundance, whereas LGG excelled in promoting Corynebacterium growth. These findings suggest the ability of LGG and BB-12 to modulate the wound microenvironment, enhance wound healing and provide valuable insights for the management of infected wounds.

Effect of probiotic administration to breastfeeding mothers with very low birthweight neonates on some neonatal and maternal outcomes: study protocol for a randomised, double-blind, placebo-controlled trial

IntroductionPremature birth and very low birth weight (VLBW) are leading causes of neonatal mortality. Almost all premature infants experience hyperbilirubinaemia. Administering probiotics to breastfeeding mothers may positively affect infant outcomes....

Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics

This study evaluated the potential of red pitaya pulp fermented with Lacticaseibacillus paracasei subsp. paracasei F-19 (F-19) as a base for probiotic products. Physicochemical parameters, sugar, betacyanin, and phenolic contents, and antioxidant activity were analyzed over 28 days at 4 °C and compared to a non-fermented pulp, and to a pulp fermented with Bifidobacterium animalis subsp. lactis BB-12 (BB-12). Volatile compounds were identified using HS-SPME/GC–MS. Probiotic viability during storage and survival through in vitro-simulated gastrointestinal tract (GIT) stress were assessed. Red pitaya pulp, rich in moisture (85.83 g/100 g), carbohydrates (11.65 g/100 g), and fibers (2.49 g/100 g), supported fermentation by both strains. F-19 and BB-12 lowered pH, with F-19 showing stronger acidification, and maintained high viability (8.85–8.90 log CFU/mL). Fermentation altered sugar profiles and produced unique volatile compounds, enhancing aroma and sensory attributes. F-19 generated 2-phenylethanol, a unique flavor compound, absent in BB-12. Phenolic content initially increased but antioxidant activity decreased during storage. Betacyanin remained stable for up to 14 days. Red pitaya improved F-19 viability through the simulated GIT, while BB-12 populations significantly decreased (p < 0.05). These results suggest red pitaya pulp is a promising plant-based matrix for F-19, offering protection during digestion and highlighting its potential as a functional food with enhanced bioactive compound bioavailability and sensory attributes.

Physicochemical, microbiological, and sensory properties of healthy juices containing aloe vera gel and probiotics and their antidiabetic effects on albino rats.

The consumption of fruit and vegetable juices is widely recognized as a healthy choice across all age groups. Orange, carrot, and aloe vera are renowned for their functional properties and health benefits. In this study, we investigated the potential incorporation of aloe vera gel into blended orange and carrot juices. We also evaluated the resulting mixed probiotic juices (chemical, microbiological, and sensory aspects) during a 14-day storage period at refrigerator temperature. The chemical composition and phytochemical structure of aloe vera gel were examined, followed by an assessment of the biological effects of these healthy juices on diabetic albino rats. The results indicated improvements in total soluble solids, reducing sugars, and total sugars with increasing storage duration. Furthermore, the study demonstrated that incorporating aloe vera into the natural mixed juices enhanced their phytochemical quality. The treatment supplemented with aloe vera gel gave the highest total content of phenolic and flavonoid substances, which were 310 mg of GAE/100 g and 175 mg of quercetin/100 g, respectively. Probiotic strains (Bifidobacterium animalis subsp lactis Bb12, Lactiplantibacillus plantarum 299V, and Lactobacillus acidophilus L10) exhibited good viable cell counts in orange and mixed orange and carrot probiotics juices with viable counts of 7.42-8.07 log CFU/mL. Regarding sensory attributes, the study found that increasing the ratio of orange juice improved the taste while increasing the ratio of carrot juice enhanced the color in juice mixtures. Incorporation of aloe vera into mixed natural juices also enhanced the reduction of blood glucose, triglyceride, cholesterol, LDL, creatinine, ALT, AST, and urea levels while increasing total protein and HDL levels in diabetic rats. Based on these findings, oranges, carrots, and aloe vera offer the potential to produce new, flavorful, nutritious, and appealing juices. Moreover, this study determined that a functional juice with favorable sensory properties can be created by blending 75% orange juice, 20% carrot juice, and 5% aloe vera gel. Additionally, aloe vera demonstrated greater efficacy as an antidiabetic agent in rats. Further research is suggested to explore the potential advantages of aloe vera gel and probiotic juices in mitigating diabetes and other metabolic syndromes.

Production of microcapsules by Maillard reaction of soy protein isolate and sodium carboxymethyl cellulose for protection of bifidobacterium lactis

Soy protein isolate (SPI) and sodium carboxymethyl cellulose (CMC-Na) were combined in varying proportions and subjected to the Maillard reaction through spray drying and dry-heat methods. The effects of different mixing ratios and reaction times on the physicochemical properties of the reaction products were investigated, with a focus on their application as wall material for bifidobacterium lactis BB-12. The solubility of the system was significantly enhanced by the Maillard reaction, reaching its maximum at an SPI:CMC-Na ratio of 1:2. At this proportion, after a 6-hour dry-heat Maillard reaction, there was a significant increase in ultraviolet absorption and browning degree of the product, while the free amino acid content decreased significantly. Fluorescence spectroscopy revealed that the conformation around tryptophan residues remained in its natural form, whereas circular dichroism spectroscopy showed a decrease in α-helix and Random coil structure content upon addition of CMC-Na, accompanied by an increase in β-sheet and β-turn content. This stretching effect on protein molecules facilitated functional property expression. Compared to unencapsulated probiotics BB-12 microcapsules prepared using secondary spray drying with a wall-core volume ratio of 6:1 exhibited higher encapsulation efficiency along with good storage stability, tolerance to gastrointestinal conditions, and heat stability. These findings have practical implications for preserving bioactive substances in the food industry.

Impacts of ohmic-heating on the surface characteristics, membrane integrity, morphology, and chemical compounds of Bifidobacterium animalis paraprobiotic

The aim of this paper was to obtain paraprobiotic from Bifidobacterium animalis subsp. lactis Bb-12 (BB) with a promising ohmic-heating (OH) condition through response surface modeling, based on the flow cytometry and spectrophotometry analyses. Some properties of the obtained BB paraprobiotic (BBP) were studied, including the cell surface hydrophobicity (CSH), cell auto- and co-aggregation (CAA and CCA), and membrane integrity (MI). Among fitted models, the linear model was more accurate for co-aggregation (R2-pred 85.77%), and the quadratic model for CSH (R2-pred: 84.17%), auto-aggregation (R2-pred=87.25%), MI (R2-pred: 83.65%). The electric field (EF) had the most destructive effect on the MI of BBP. However, OH temperature had the most enhancing effect on the surface characteristics. The surface characteristics of BBP (CSH: 44.82, CAA: 38.05, and CCA: 40.79) obtained by the OH process at optimum condition was remarkably more than BB without OH treatment (CSH: 34.21, CAA: 27.18, and CCA: 28.5). The confirming analysis regarding the MI changes was performed successfully by scanning electron microscopy analysis. Lactic and acetic acids were the most amounts of characterized metabolites in BBP and BB. The OH condition, including EF of 8 V/cm, OH temperature of 88˚C, BB population of 8 (log CFU/mL), and OH time of 3 min, were considered optimum condition. At this optimum OH condition, the responses for CSH, CAA, CCA, and MI were observed 44.82, 38.05, 40.79, and 94.82 %, respectively.

Investigating the potential of yacon (Smallanthus sonchifolius) juice in the development of organic apple-based snacks

This study investigates the potential of yacon (Smallanthus sonchifolius) juice for the development of prebiotic-rich organic apple-based snacks. Yacon syrup, primarily composed of fructan, inulin, fructooligosaccharides (FOS), and free sugars, represents a promising nutraceutical product. Its great potential in food processing, particularly as an innovative source of prebiotics, has been demonstrated both in vitro and in vivo since it is fermented specifically by lactobacilli and bifidobacteria. Our objective was to explore the feasibility of employing vacuum impregnation process to incorporate yacon juice into organic apples, followed by hot air drying for the formulation of dried organic apple-based snacks with health-enhancing attributes. We assessed the prebiotic and physicochemical characteristics of the impregnated snacks, also considering 50 days of storage at room temperature. Vacuum impregnation and air drying produced dried apple slices impregnated with yacon juice with good quality and stability. Higher levels of fructan (16-fold difference compared to non-impregnated apples) in the apple slices increased their prebiotic potential, promoting the growth and viability of cells within simulated intestinal fluid, including strains of Bifidobacterium animalis subsp. lactis BB -12, Bifidobacterium breve DSM 20091, Bifidobacterium longum subsp. infantis DSM 20088, Lacticaseibacillus rhamnosus GG and Lacticaseibacillus rhamnosus C112, even after prolonged storage. Remarkably, the physicochemical parameters of the impregnated and dried apple slices remained nearly constant and akin to the control samples. Therefore, the combination of vacuum impregnation and air drying has the potential to be used to produce enriched prebiotic organic apple snacks, providing consumers with additional health benefits, including enhanced gut health, with its associated implications, and increased satiety. This innovation could contribute to the development of health-promoting food products with improved nutritional profiles.

Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging.

Some herbs provide functional properties to foods, especially their antibacterial and antioxidant properties. On the other hand, modified atmosphere packaging is being considered as an alternative to vacuum packaging to preserve the functional and sensory properties of foods. Since the shelf life of whey cheese is quite short, different packaging methods such as modified atmosphere packaging are favoured. Besides, the addition of herbs both gives flavour to the cheese and improves its functional properties. In the present study, oregano (Origanum onites) or rosemary (Rosmarinus officinalis) was added to probiotic whey cheese (lor) containing Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12 under modified atmosphere packaging (MAP) (80 % CO2 and 20 % N2) or vacuum packaging. The physicochemical, microbiological and sensory properties as well as antioxidant and proteolytic activities of the cheese samples were determined. The addition of herbs did not negatively affect the viable counts of B. lactis and L. acidophilus, and the cheese samples contained at least 8 log CFU/g of both probiotic bacteria for 35 days. MAP improved the viability of B. lactis and L. acidophilus in cheese with rosemary during the first few weeks of storage compared to vacuum packaging. The addition of herbs significantly increased the total phenolic content and antioxidant activity under both MAP and vacuum. MAP improved the antioxidant activity of lor cheese with added herbs on days 14 and 28 more than vacuum packaging. Lor cheese with rosemary under MAP conditions showed the highest DPPH˙ (2,2,-diphenyl-1-picrylhydrazyl) scavenging activity and also the highest proteolytic activity throughout storage. The sample with rosemary under MAP had the highest taste and aroma scores throughout the entire storage period. Fortification with herb and MAP offers advantages in the production of whey cheese. The use of rosemary and modified atmosphere packaging makes it possible to achieve high viability of probiotic bacteria, total phenolic content, antioxidant activity and sensory acceptance in lor cheese. This is the first study in which both different herbs and different packaging methods were applied to probiotic whey cheese (lor). The study shows that the functional properties of whey cheese can be improved by using different herbs under different packaging conditions. Among the analysed properties of the product, the improvement of the viability of probiotic bacteria is particularly valuable for human health. Thus, it contributes to the science of functional food and enables the use of these parameters in some other foods.

The effect of synbiotic coating of flaxseed mucilage-defatted rice bran carbohydrate on quality of dried mango, viability of Bifidobacterium animalis subsp. LactisBB12 on storage and simulating gastrointestinal condition.

In the present study, a synbiotic coating of flaxseed mucilage, defatted rice bran carbohydrate, and Bifidobacterium animalis subsp. Lactis BB12 was fabricated for coating dried mango slices (M-P-C). The control samples contained only probiotic bacteria without coating (M-P). Several quality parameters (moisture, weight loss, shrinkage percentage, pH, firmness, and color) were assessed on specific storage circumstances (25°C, relative humidity (RH) = 22%.). In addition, the survival of Bifidobacterium animalis subsp. Lactis BB12 was evaluated on storage and under simulated gastrointestinal (GI) conditions. According to the results, the log number of Bifidobacterium animalis subsp. Lactis BB12 reached 8.1 and 6.2 for coated and uncoated samples, respectively, during the 45 days storage at 25°C (>6 log CFU (log colony-forming units)/g) and at finished stage of invitro gastrointestinal circumstances, the log number of probiotic bacterial count reached 6.8 and 4 for coated and uncoated samples, respectively. The coating resulted in significantly less weight loss, moisture loss, and shrinkage of the mango slices than uncoated ones (p < .05). The growth of yeasts and molds was undetectable in both samples. The results of acceptance experiments for M-P and M-P-C dried mango samples showedthat there were no significant differences between M-P and M-P-C samples (p >.05), indeed in the case of purchase intention and overall acceptability. After reading the text highlighting, there was no significant difference in all attributes of M-P-C samples pre and post of reading text highlighting. It could be concluded that the synbiotic coating of mango slices improved the quality characteristics of the dried mango as well as viability of the probiotic bacteria at storage time and under simulated gastrointestinal conditions.

Effects of Bifidobacterium animalis subsp. lactis BB-12 and yogurt on mice during oral antibiotic administration

Probiotics have the potential to prevent disruptions to normal gastrointestinal function caused by oral antibiotic use. In this study, we examined the capacity of Bifidobacterium animalis subspecies lactis BB-12 (BB-12) and yogurt, separately and combined, to mitigate the effects of the antibiotic amoxicillin-clavulanate (AMC) on the gut microbiota and metabolomes of C57BL/6 J mice. Male and female mice were administered either BB-12, yogurt, BB-12 in yogurt, or saline for 10 days concurrent with the inclusion of AMC in the drinking water. Male mice exposed to AMC exhibited significant reductions (p<0.05) in body weight over the course of the study compared to sham (no AMC) controls whereas no such effects were observed for female mice. AMC administration resulted in rapid alterations to the intestinal microbiota in both sexes irrespective of BB-12 or yogurt treatment, including significant (p<0.05) losses in bacterial cell numbers and changes in microbial alpha-diversity and beta-diversity in the feces and cecal contents. The effects of AMC on the gut microbiota were observed within one day of administration and the bacterial contents continued to change over time, showing a succession marked by rapid reductions in Muribaculaceae and Lachnospiraceae and temporal increases in proportions of Acholeplasmataceae (day 1) and Streptococcaceae and Leuconostocaceae (day 5). By day 10 of AMC intake, high proportions of Gammaproteobacteria assigned as Erwiniaceae or Enterobacteriaceae (average of 63 %), were contained in the stools and were similarly enriched in the cecum. The cecal contents of mice given AMC harbored significantly reduced concentrations of (branched) short-chain fatty acids (SCFA), aspartate, and other compounds, whereas numerous metabolites, including formate, lactate, and several amino acids and amino acid derivatives were significantly enriched. Despite the extensive impact of AMC, starting at day 7 of the study, the body weights of male mice given yogurt or BB-12 (in saline) with AMC were similar to the healthy controls. BB-12 (in saline) and yogurt intake was associated with increased Streptococcaceae and both yogurt and BB-12 resulted in lower proportions of Erwiniaceae in the fecal and cecal contents. The cecal contents of mice fed BB-12 in yogurt contained levels of formate, glycine, and glutamine that were equivalent to the sham controls. These findings highlight the potential of BB-12 and yogurt to mitigate antibiotic-induced gut dysbiosis.

PHYSICOCHEMICAL PROPERTIES OF ALOE VERA GEL AND ITS UTILIZATION IN PREPARING SYNBIOTIC FERMENTED MILK WITH Bifidobacterium Lactis BB-12

This study was aimed to investigate the physicochemical structure of fresh and dried Aloe Vera gel (AVG) and its adequacy as a prebiotic in the preparation of Synbiotic fermented milk with Bif. Lactis BB-12, in addition to its effect on the survival of these bacteria during 28 days of cold storage. The results indicated that the yield of the gel was % 64.56±1.157, and the moisture content, total solids (TS) and total soluble solids (TSS) in the fresh gel were % 98.23±0.0816, %1.777±0.0103 and % 1.56±0.0816 respectively. The pH of fresh and dried gel was 4.48±0.0105 and 4.63±0.01, respectively, meanwhile the acidity was 0.083±0.00121 and 0.058±0.0083, respectively (expressed as malic acid). Addition of 0.03% , 0.05% of dried and 3% ,5% of fresh AVG to treatments under study which represented as B1, B2, B3, and B4 respectively, reduced the generation time (GT) to 71.91, 68.49, 80.14 and 95.17 min, respectively as compared to that of the control treatment B0 (AVG free), which was 112.52 min. The pH value decreased in treatments B0, B1, B2, B3, and B4 to 4.45, 4.41, 4.36, 4.39 and 4.38, respectively, as the acidity increased to 1.13, 1.18, 1.26, 1.20 and 1.21%, respectively.

Bifidobacterium animalis subsp. lactis BB12-Derived Postbiotic Powders Enhance Antioxidant and Physicochemical Properties of Low-Fat Yoghurt

AbstractFortifying conventional foods with postbiotic powders (PP) is an effective approach for the production of functional products. Preserving both functional properties of PP and the physical characteristics of fortified products is essential during this process. This study aimed to investigate the antioxidant activity and consumer testing of low-fat yoghurt fortified with PP and changes in their physical properties, including rheology, water holding capacity, and microstructure over a 21-day storage period. PP, derived from Bifidobacterium animalis subsp. lactis BB12 grown in cheese whey (CW) and skim milk (SM), was added to the product at 1% individually (B12-CW and B12-SM) and in a mixture (BB12-CW-SM). The results indicated that the antioxidant activity of the samples fortified with PP was 4.6 − 6.3%, almost double the values in samples without PP, despite their similar viability of starters (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) (&gt; 8.5 log cfu/g). Adding BB12-CW significantly reduced mouthfeel, flavor, and overall acceptability of the product, while adding BB12-SM and BB12-CW-SM did not alter any consumer acceptability. Similarly, regardless of PP types, their fortification had negligible effects on viscosity, viscoelastic properties, shear-thinning behaviors, water-holding capacity, and microstructure formation, which remained nearly unchanged during storage. Overall, the addition of PP, particularly BB12-SM and BB12-CW-SM, significantly increased antioxidant activity while preserving important physical and consumer acceptance of yoghurt. These findings underscore the potential of postbiotics as functional ingredients, enhancing both the nutritional values and consumer appeal of yoghurt, thereby promoting its health benefits.

Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis.

The objectives of the study were to improve the functionality of fermented salami using probiotics, to evaluate the effects of the addition of probiotics on the physicochemical and microbiological characteristics and sensory acceptance of fermented salami, and to introduce a brand-new probiotic food to the market for meat products. Fermented salami samples were produced using various formulations, including no probiotic (A), non-probiotic starter cultures (B) or probiotic cultures [Lacticaseibacillus rhamnosus LR32 200B (C), Lactiplantibacillus plantarum LP115 400B (D), Bifidobacterium lactis BB12 (E), and L. rhamnosus LR32 200B+L. plantarum LP115 400B (F)]. The samples were kept at 4°C for 60 days, and their probiotic viability as well as their chemical, physical, microbiological, and sensory qualities were assessed at intervals of 0, 15, 30, 45, and 60 days. The probiotic addition enhanced the safety and quality of the product while favorably affecting the microbiological, physical, chemical, and sensory properties of the samples. The sample produced with mixed probiotics (F) had the highest moisture and fat content and the lowest pH. Lactic acid bacteria counts were found above 6.0logCFU/g in the samples produced with probiotic at the end of the storage. Probiotic added products were rated higher than products without probiotics in terms of color, texture, flavor, and overall acceptance during storage. Consequently, a probiotic fermented salami with high probiotic cell counts and meeting the sensory preferences of the consumers was produced.

Characterization of Antimicrobial Activities of Bifidobacterium lactis BB-12 and Their Inhibitory Effect Against Some Foodborne Pathogens.

Bifidobacterium animalis subsp. lactis BB-12, a probiotic, has shown potential to promote health benefits and control pathogens. This study aimed to investigate the effectiveness of BB-12 and its cell-free supernatant (CFS) in inhibiting the growth of Listeria monocytogenes and Salmonella enterica serovar Typhimurium. To assess the antimicrobial activity of BB-12, agar well diffusion, disk diffusion, and minimum inhibitory concentration (MIC) tests were conducted. The bicinchoninic acid (BCA) assay was performed to measure the protein concentration in CFS. The study's results indicated that the BB-12 strain inhibited the pathogens' growth. The disk diffusion test using BB-12 showed inhibitory results ranging from 11 to 14 mm for both bacteria. The agar well diffusion test reported the zone of inhibition ranging from 11.6 to 16 mm for both bacteria. The MIC test was conducted as a confirmatory test, which demonstrated the highest inhibitory zone using 2 McFarland (6 × 108 CFU/mL) concentrations of probiotics on L. monocytogenes (44.98%) and S. Typhimurium (66.41%). The disk diffusion test revealed that the probiotic CFS had a significant inhibitory impact on S. Typhimurium with a 16.6 mm zone of inhibition. The BCA test findings indicated that the 24- and 48-h CFSs exhibited inhibitory properties against infections. Notably, the 24-h CFS, including a protein level of 78.47 μg/mL, demonstrated a more pronounced inhibitory impact on both pathogens. The findings highlight that utilizing the BB-12 strain and its CFS can serve as a viable approach to battle infections, enhancing food safety and public health.

The role of Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB12 in improving some characteristics of fermented banana puree

Green banana puree was fermented using a combination of single and mixed probiotic cultures of Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB12 by seven different treatments. All treatments showed statistically significant differences during the two fermentation periods (24 and 48 hours) in terms of the viability of probiotics, pH and sensory evaluation. It was found that the 48-hour period of fermentation is better than the 24-hour period in improving the quality and properties of fermented bananas. Treatment (Tre.5) which included a mixed probiotic culture prepared in a ratio of (50:50), obtained the highest viability of probiotics as reached 11.37 log CFU/g, an appropriate pH which reached 3.42, better sensory acceptance which reached 86% as compared to other treatments, and sufficient level of anti-bacterial activity against some species of pathogenic and undesirable bacteria.

Enzymatic synthesis of biologically active fructose-based saccharides by Aspergillus niger MK788296 levansucrase

Fructose-based saccharides (FBS) and levans received much attention in recent years because of their diverse biological activities and safety which help in their usability in several medical and pharmaceutical applications. In the present study, FBS and levan were synthesized by Aspergillus niger MK788296 levansucrase. Fifteen fructose-based saccharides were synthesized through the interaction between levansucrase concentration (units), duration of synthesis and substrate (sucrose) concentration through a central composite design (CCD). The synthesized FBS and levans exhibited several biological activities including prebiotic, anti-microbial, fibrinolytic, antioxidant and antitumor activities. The prebiotic effect was emphasized by its promotion effect on the growth of Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus plantarum DMS 20174. They also exerted antimicrobial activity against Escherichia coli ATCC 8739 and Staphylococcus aureus ATCC 6538. In addition, they exerted prominent antitumor activity against colorectal, liver and breast cancer cell lines.

Effect of the initial pH of the culture medium on the nutrient consumption pattern of Bifidobacterium animalis subsp. lactis Bb12 and the improvement of acid resistance by purine and pyrimidine compounds.

During fermentation, the accumulation of acidic products can induce media acidification, which restrains the growth of Bifidobacterium animalis subsp. lactis Bb12 (Bb12). This study investigated the nutrient consumption patterns of Bb12 under acid stress and effects of specific nutrients on the acid resistance of Bb12. Bb12 was cultured in chemically defined medium (CDM) at different initial pH values. Nutrient consumption patterns were analyzed in CDM at pH 5.3, 5.7, and 6.7. The patterns varied with pH: Asp+Asn had the highest consumption rate at pH 5.3 and 5.7, while Ala was predominant at pH 6.7. Regardless of the pH levels (5.3, 5.7, or 6.7), ascorbic acid, adenine, and Fe2+ were vitamins, nucleobases, and metal ions with the highest consumption rates, respectively. Nutrients whose consumption rates exceeded 50% were added individually in CDM at pH 5.3, 5.7, and 6.7. It was demonstrated that only some of them could promote the growth of Bb12. Mixed nutrients that could promote the growth of Bb12 were added to three different CDM. In CDM at pH 5.3, 5.7, and 6.7, it was found that the viable cell count of Bb12 was the highest after adding mixed nutrients, which were 8.87, 9.02, and 9.10 log CFU ml-1, respectively. The findings suggest that the initial pH of the culture medium affects the nutrient consumption patterns of Bb12. Specific nutrients can enhance the growth of Bb12 under acidic conditions and increase its acid resistance.