Survival Of Probiotic Strains Research Articles

Hydrogels Made of Poly-γ-Glutamic Acid and Sugar Alcohols for Enhanced Survival of Probiotic Strains Subjected to Low pH and Freeze Drying

Probiotics are microorganisms that have a beneficial influence on the human gastrointestinal tract. Unfortunately, their viability can be negatively affected by manufacturing, storage conditions and gastrointestinal tract conditions. Therefore, there is a need to develop delivery systems, which can protect probiotics against adverse conditions. Previously, we reported on hydrogels made of poly-γ-glutamic acid (γ-PGA) and selected PEGs with the potential application as probiotic delivery vehicles. In the next step of research, we decided to develop fully biobased hydrogels with the potential application as probiotic oral-delivery systems. Selected sugar alcohols, erythritol, xylitol and sorbitol, have been used as cross-linkers in the synthesis of γ-PGA-based hydrogels. It was examined if obtained hydrogels enhanced the survival rate of entrapped probiotic strains subjected to acidic conditions. Results have been discussed in relation to the previously reported γ-PGA-PEG hydrogels. Moreover, the possibility of using developed hydrogels as a cryoprotectant was investigated during freeze drying of entrapped probiotic cells.

Stability of probiotics with antibiotics via gastric tube by simple suspension method: An in vitro study

Data on the stability of probiotics with antibiotics delivered via gastric tube using the simple suspension method (SSM) are limited. Therefore, we investigated bacterial survivability in probiotics treated with antibiotics prepared by the SSM in vitro. Probiotics and antibiotics were suspended in 20 mL of sterilized hot water (55 °C) and then 1-mL of the suspensions were taken each at 10, 60, 120, 180 and 360 min. Thereafter, the samples were inoculated on 3 media and cultured at 37 °C for 24 h. Survival of probiotic strains was measured in colony-forming units. The growth of Clostridium butyricum did not change without antibiotics at all experimental times, but in the case of Enterococcus faecium tended to increase. On the other hand, the viable bacterial number of C. butyricum was decreased significantly by treatment with cefdinir, tosufloxacin, clarithromycin, or azithromycin, but was not altered by levofloxacin, minocycline, or vancomycin. The viable bacterial number of E. faecium was significantly decreased by treatment with tosufloxacin, levofloxacin, minocycline, vancomycin, or azithromycin, and was significantly increased by clarithromycin. In conclusion, our results suggest that the efficacy of probiotic therapies might be reduced by the SSM when specific antibiotics are used. Moreover, antibiotics might inhibit probiotic growth, although some probiotics are spore-forming and have high minimum inhibitory concentrations. Additionally, early administration of non-spore-forming bacteria might be desirable. Therefore, when patients are administered therapy combining probiotics and antibiotics by the SSM, we should consider the characteristics of the probiotics and the administration times.

The Importance of Using Moringa Oleifera Extract on the Quality and Nutritive Value of Yoghurt

Yoghurt like products containing probiotic bacteria (B.bifidum B612; L. acidophilus La -5 and L.caseiol) either as a single or mixed culture were flavored with Moringa oleifera.The acceptability, antioxidant activity, some other properties of prepared products and the survival of probiotic strains were examined.Yoghurt like products flavored with Moringa oleifera at concentration of 2,4,6,8 and 10% (w/w) compared with control were examined. Results revealed that protein, ash, and antioxidant capacity were increased with the increase of the aqueous extract of Moringa oleifera dry leaves. The 2 and 4% (w/w) levels of the extract did not affect any of the sensory, texture and chemical parameters compared to control but it increased the antioxidant capacity by up to 40%. It could be concluded that Moringa oleifera could be used at 2 and 4% (w/w) in the preparation of made yoghurt-like, which resulted in an increase in the health benefits and the acceptability sensory attributes

Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C

The survival of selected lactic acid bacteria (LAB) with in vitro probiotic potential was studied during storage of cv. Halkidiki green olives previously subjected to inoculated Spanish-style fermentation. After fermentation olives were packed in polyethylene pouches, covered with freshly prepared brine (9%, w/v, NaCl), acidified with 2‰ (w/v) citric acid and 1.5‰ (w/v) ascorbic acid, and stored at 4 and 20 °C for 357 days. Four packing treatments were studied, namely olives previously fermented by (i) the indigenous microbiota (control); (ii) Lactobacillus pentosus B281; (iii) Lactobacillus plantarum B282; and (iv) a co-culture of both LAB strains. Microbiological analyses were performed on the olives in parallel with physicochemical changes (pH, titratable acidity, salt content, aw and colour) at the early (day 1), middle (day 197) and final stage (day 357) of storage, as well as sensory evaluation at the end of the storage. The survival of probiotic strains was confirmed by Pulsed Field Gel Electrophoresis (PFGE). LAB decreased throughout storage reaching a final population of ca. 3.5–4.0 log CFU/g and 4.5–5.0 log CFU/g at 4 and 20 °C, respectively. The pH values ranged between 3.90 and 4.61 during storage depending on packaging condition. PFGE analysis revealed that L. pentosus B281 and L. plantarum B282 showed a high survival rate with a recovery of 100 and 96%, respectively, at 4 °C, and less than 20% for both strains at 20 °C. Finally, in the packing treatment with a co-culture of both strains, L. pentosus dominated over L. plantarum throughout storage at both temperatures.

Olive paste as vehicle for delivery of potential probiotic Lactobacillus plantarum 33

Use of probiotic bacteria and consumes in large — in novel foods to provide beneficial health effects has attracted an increasing interest by the food industry and fermented olives are an excellent example of a new generation of those foods from plant origin so as to assure maximum viability by the time of ingestion during processing and storage of food products, as well as during transit through the gastrointestinal tract.Our study focused on production, characterization and assessment of efficacy of microencapsulation upon survival of probiotic strains and sensory properties of the final olive paste throughout refrigerated storage. Microencapsulation appears to be an effective technique for strain survival, depending on the operating temperature and experimental results on tolerance to gastrointestinal-like conditions, and ability to adhere to intestinal epithelium is thereby presented and discussed. The sensory panel rated all experienced matrices as good, including overall acceptance without significant preference between them. However, the success of microencapsulation was more limited when incorporated into olive paste. Free cells of Lactobacillus plantarum 33 proved able to survive in olive paste during storage at refrigerated temperatures.

Food matrices and cell conditions influence survival of Lactobacillus rhamnosus GG under heat stresses and during storage

The present study evaluated impact of moisture content and cell conditions on survival of probiotic strain, Lactobacillus rhamnosus GG, under lethal heat stresses and during long-term storage using freeze-dried cells and oils as matrices. Viable cell counts of freeze-dried L. rhamnosus GG cells suspended in oils had only 1-log-reduction after 5min at 80°C and approximately 3-log-reduction after 20min, while no or very few viable cells were recorded for freeze dried cells suspended in buffer and cultured cells in oils. Surprisingly, freeze-dried cells suspended in oils still contained 4.3 to 6.7logCFU/ml after 5min at 95°C. Long-term storage study indicated that freeze-dried cells suspended in oils kept viable conditions for 4months, and a loss of the viability was only 0.3 to 0.6logCFU/ml. Viable cell counts of cultured cells suspended in oils were not present after 3days to 3months. These results clearly indicate that moisture and cell conditions have a great impact on survival of probiotics under severe heat stress in processing and during long-term storage. Combination of freeze-dried cells and oils as carrier provides beneficial options to preserve viability of probiotics in food processes and storage.

Survival of probiotic strains in non-dairy indian spice condiment exhibiting cholesterol reducing properties

The feasibility of a novel formulated spice condiment suitable for delivery of probiotic cultures to consumers has been reported in this study. The spice condiment (pH 4.5, Aw=0.81) exhibited high sensorial scores and stability after storage for 60 days. Lactobacillus casei and Lactobacillus delbrueckii strains were incorporated in the spice condiment and evaluated for survival and expression of important functional characteristics: cholesterol reduction. Both strains survived excellently in the food matrix and sustained simulated gastro-intestinal conditions (viability to 0.3% bile salts and pancreatic enzymes). Probiotic enriched spice condiment fed to experimental mice on high cholesterol diet resulted in significant (p<0.05) lowering of serum total cholesterol, HDLs, LDLs, and triglycerides; moreover; histopathological changes were less intensive. Results of our study suggested the formulated spice condiment as a potential non-dairy food adjunct for delivery of probiotics and may help in managing hypercholesterolaemia.

The Effect of the Lactobacillus CaseiLock 0900 Probiotic Strain on the Quality of Dry‐Fermented Sausage During Chilling Storage

AbstractThe aim of this study was to assess the effect of various levels of the Lactobacillus casei LOCK 0900 probiotic strain on the quality of dry‐fermented sausages after ripening and during long‐term vacuum storage. The experiment involved dry‐fermented sausages divided into three groups (C – control sausages; Lc1 – sausages with 6.0 log cfu/g of L. casei LOCK 0900 added; Lc2 – sausages with 6.3 log cfu/g of L. casei LOCK 0900 added).Instrumental color, oxidation‐reduction potential, thiobarbituric acid reacting substances, peroxide value, conjugated dienes and pH values were determined after 21 days of ripening (0) and after 2, 4 and 6 months of refrigerated storage (4C). Determination of heme pigment concentration and count of lactic acid bacteria (LAB) and sensory analysis in meat product were performed after ripening and after 6 months of storage.The samples Lc1 had better quality inclusive color and lipid oxidative stability than sample Lc2. However, sample Lc2 showed the best survivability of LAB at the level exceeding 6.0 log cfu/g and the highest overall quality both after ripening and after 6 months of storage.Practical ApplicationsProbiotics are not widely used in meat products and meat industry. The available global literature presents only information about survival of probiotic strains and sensory quality of fermented meat products. On one hand, using probiotic bacteria contributes to increasing health‐promoting characteristics, but, on the other hand, it can accelerate lipid oxidation as a result of hydroperoxide production, making the shelf life shorter. A crucial element of the tests is the evaluation of the different levels of probiotic on lipid oxidation, which is the main factor that could change quality during the product maturing and storage.

Viability of Bifidobacteria Strains in Yogurt with Added Oat Beta‐Glucan and Corn Starch during Cold Storage

Probiotics must be consumed at a level of 10(7) CFU/mL for successful colonization of the gut. In yogurts containing beneficial cultures, the survival of probiotic strains can quickly decline below this critical concentration during cold storage. We hypothesized that beta-glucan would increase the viability of bifidobacteria strains in yogurt during cold storage. Yogurts were produced containing 0.44% beta-glucan (concentrated or freeze-dried) extracted from whole oat flour and/or 1.33% modified corn starch, and bifidobacteria (B. breve or B. longum) at a concentration of at least 10(9) CFU/mL. All yogurts were stored at 4 degrees C. Bifidobacteria and yogurt cultures, Streptococcus thermophilus and Lactobacillus delbureckii subsp. bulgaricus, were enumerated from undisturbed aliquots before fermentation, after fermentation, and once a week for 5 wk. S. thermophilus and L. bulgaricus maintained a concentration of at least 10(8) CFU/mL in yogurts containing concentrated or freeze-dried beta-glucan regardless of starch addition, and in the control with no added beta-glucan or starch. Similarly, the probiotic, Bifidobacterium breve, survived above a therapeutic level in all treatments. The addition of beta-glucan prolonged the survival of Bifidobacterium longum at a concentration of at least 10(7) CFU/mL by up to 2 wk on average beyond the control. Further, the inclusion of concentrated beta-glucan in yogurt improved survival of B. longum above 10(7) CFU/mL by 1 wk longer than did freeze-dried beta-glucan. Study results suggest that beta-glucan has a protective effect on bifidobacteria in yogurt when stressed by low-temperature storage.

Synbiotic cheese: effect of prebiotic compounds on survival of probiotic strains throughout ripening time

Synbiotic cheese: effect of prebiotic compounds on survival of probiotic strains throughout ripening time

Effect of culture medium and cryoprotectants on the growth and survival of probiotic lactobacilli during freeze drying

To investigate the effects of the medium and cryoprotective agents used on the growth and survival of Lactobacillus plantarum and Lactobacillus rhamnosus GG during freeze drying. A complex medium was developed consisting primarily of glucose, yeast extract and vegetable-derived peptone. Trehalose, sucrose and sorbitol were examined for their ability to protect the cells during freeze drying. Using standardized amount of cells and the optimized freeze drying media, the effect of the growth medium on cell survival during freeze drying was investigated. The results showed that glucose and yeast extract were the most important growth factors, while sucrose offered better protection than trehalose and sorbitol during freeze drying. When the cells were grown under carbon limiting conditions, their survival during freeze drying was significantly decreased. A clear relationship was observed between cell growth and the ability of the cells to survive during the freeze drying process. The survival of probiotic strains during freeze drying was shown to be dependent on the cryoprotectant used and the growth medium.