Viability Of Probiotic Strains Research Articles

Initial enumeration and viability of probiotic strains in commercial yogurt products under refrigerated conditions

Initial enumeration and viability of probiotic strains in commercial yogurt products under refrigerated conditions

Functional quality evaluation and shelf life study of synbiotic yacon juice.

The research aimed to utilize the prebiotic potential of yacon fruit by preparation of synbiotic yacon juice containing probiotic microorganism Lactobacillus acidophilus (La5) and studying the changes in physicochemical properties during storage. The fresh juice extracted was added with probiotic microorganism and was subjected for storage at refrigerated (4°C) and room condition (25°C) along with control (nonfermented) juice. The viability of probiotic strains in the juice was found to be at the satisfactory level (106 CFU/ml) for 27 and 15 days, respectively, in refrigerated and room condition. Total soluble solid, pH, acidity, bioactive compounds (ascorbic acid, carotenoid content, and total phenol), and antioxidant capacity of the products were evaluated. Total soluble solid of the prepared synbiotic juice stored at refrigerated and nonrefrigerated conditions decreased from 7.8 ± 0.05 to 5.5 ± 0.26 and 5.3 ± 0.10 while the acidity increased from 0.067 ± 0.05 to 0.80 ± 0.06 and 1.02 ± 0.04 after 27 and 15 days of storage, respectively. Similarly, yeast and mold count, total plate count, and the coliform count were determined during the storage period. The low amount of yeast and mold count and absence of coliform in the synbiotic juice even after 27 and 15 days of storage indicated that the synbiotic juice can be continued to be consumed as a normal juice even after the viability decreased below the satisfactory level. Ascorbic acid, phenolic content, and antioxidant activity were higher in fermented juice when compared to control juice stored at the refrigerated conditions for the same period (p < .05). High therapeutic properties and numerous health benefits of yacon, when combined with the health benefits of probiotic bacteria, could lead to the development of commercial beverages with high health and nutritional values.

Enumeration of probiotic strains from synbiotic samples produced by Myternak Trading

Natural defense mechanisms of animals by using probiotics, prebiotics, and synbiotics have been seen as an alternative way to improve animal health and to overcome the food-borne diseases among the livestock. This is as the previous use of antibiotics as the growth promoter in the poultry industry has been banned by the European Union. Synbiotic is a combination of probiotics and prebiotics where probiotics are live microorganisms that give a gainful medical advantage on the host whereas prebiotics are nondigestible food ingredients that influence the host by stimulating the development and the action of a set number of microscopic organisms in the colon. This study was conducted to assess the viability of probiotic strains in the synbiotic powder samples from Myternak Trading as well as to see the correlation between the viability of probiotic strains with the amount of its selective prebiotics. Two different types of prebiotics; fructooligosaccharides (FOS) and inulin with seven different compositions of prebiotics had been used in this study. The viability of probiotic strains in synbiotic powder samples were assessed by enumeration of probiotic strains in two different selective media which are TOS and MRS agar. The highest average colony forming units (CFU) for Bifidobacterium sp. can be found in Batch 7 samples (4.10 χ 1011 CFU/ml ) as the volume of FOS is the highest, which is 0.5 mL. While the highest CFU for Lactobacillus sp.can be found in Batch 1 samples (5.560 χ 1011CFU/ml) as the weight of inulin is the highest, which is 5.0 g. These results proved the effects of prebiotic compositions in synbiotics towards the viability of the probiotic strains.. The viable counts of each probiotic strains that contain in the synbiotic powder sample significantly decreases as the amount of selective prebiotic decreases. Therefore, the maximum CFU obtained as the composition of prebiotic increases. Hence it can be concluded that the produced synbiotic powder samples by MyTernak Trading could be used as an alternative feed additive in boosting the livestock health due to the viability of both probiotic strains which are Bifidobacterium sp. and Lactobacillus sp in the synbiotic samples.

Growth and effect of garlic (Allium sativum) on selected beneficial bacteria

Abstract The growing interest of consumers to the new probiotic product has led the industry to focus on it. But viability of probiotic strain has a big challenge during shelf life of food. Therefore, to know the effect of food additives on survival of probiotic is important. The role of probiotics, garlic and yoghurt on the health of humans is widely known. In this study, we focus on finding answers to the question of whether selected beneficial bacteria will survive in the presence of ground garlic solution or fresh garlic juice and obtaining the growth parameters of that strains. Disk diffusion assays revealed that while Bifidobacterium longum BB536 is the most susceptible (49.37 ± 1.07 mm), Lactobacillus acidophilus 74-2 is the most resistant (no inhibition zone) bacteria to the fresh garlic juice, significantly. However, the strains were not adversely affected in possible usage rates of garlic in some Turkish appetizers. Enumeration assays also confirmed these unexpected findings. The addition of certain quantities of ground garlic or fresh garlic juice that did not show antimicrobial activity for selected probiotic strains are suitable for food matrix, especially yogurt based products.

English

Use of microbial systems for functional foods supplementation can be defined into fermentative process by starter cultures, use of probiotics microorganisms and use of microbial biomass. Scientific and technical aspects as related to use of microorganisms in functional foods supplementation are highly diverse and complex, since they have to deal with the viability of probiotic strains as well as with the safe production, nutritional composition and acceptability of the new product. However, limited information is available on the microorganisms which can be used in functional food supplements, as well as how to use these microorganisms and generation of products. This review reports details of this information. The data from this review can be useful to support the development of new functional products, with microbial supplementation, for the market. Key words: Kefir, yeast, microalgae, lactic acid bacteria, probiotic.

Effect of Inorganic Salts on the Thermotolerance and Probiotic Properties of Lactobacilli Isolated from Curdled Milk Traditionally Produced in Mezam Division, Cameroon

The industrial production of most food and probiotic products often requires processing involving high temperatures and physiological stress causing loss of viability of probiotic microbial strains. The viability and stability of probiotic strains is a key determinant of their efficacy during administration in human and animal. Thermotolerance is actually a very important feature for probiotic undergoing industrial processing. This paper aimed at assessing the effect of some mineral salts on the thermotolerance and the probiotic properties of lactobacilli isolated from curded milk produced in Mezam Division, Cameroon. Lactobacilli were isolated by pour plate method on de Man Rogosa and Sharpe (MRS) agar. Lactobacilli were selected based on their ability to suppress in-vitro and in-vivo food borne pathogenic bacteria; Salmonella enterica serovar Enteridis and Esherichia coli. Inhibitory activities against these food borne pathogens were performed by disc diffusion method on Mueller Hinton agar. In-vivo inhibition of Salmonella was achieved using oral administration by gavage of (1.0 × 109 CFU/ml) of selected probiotic strain suspended in sterile water. Thermotolerance was assessed by measuring the survival rate of the strain after heating at various temperatures in the presence and absence of mineral salts. Resistance to bile was determined by measuring the survival rate of probiotics after incubation in the presence of oxgallbille and mineral salts. Two catalase negatives isolates were selected based on their capacity to exhibit inhibitory activities in-vitro and in-vivo against food borne pathogens. They were identified as strain of Lactobacillus casei (LS3) and Lactobacillus plantarum (LM4). These strains exhibited significant reduction (P Salmonella count in caeca swabs of infected chick model. The calcium and magnesium salts increased significantly (P < 0.05) the thermo-tolerance and resistance to bile of probiotic strains studied. These results suggested that calcium and magnesium could be used to monitor the viability of probiotic strains in probiotic products.

Enhacement of the Viability of &amp;lt;i&amp;gt;Lactobacillus&amp;lt;/i&amp;gt; &amp;lt;i&amp;gt;plantarum&amp;lt;/i&amp;gt; during the Preservation and Storage Process Based on the Response Surface Methodology

Objective: The Response Surface Methodology (RSM) is a commonly used system to optimize cell viability of probiotic strains when they are subjected to different preservation and storage processes. Methods and Results: To determine the optimal levels of incorporation of several cry oprotectants (skim milk, sucrose and trehalose) in the freeze-drying process of Lactobacillus plantarum, a range of experiments based on a Rotational Central Composite design (CCD) were conducted. The results were adjusted to a quadratic model, resulting in the presence of interaction between the different variables. Solving a regression equation, we obtained the optimum concentrations of cryoprotective agents: 24.06% milk powder, 6.22% sucrose, 5.63% trehalose. To visualize the interactions between the three variables involved in the study, Design Expert? software was used. Conclusions: The analysis reveals that while trehalose has a direct effect on the viability of L. plantarum, skim milk and sucrose exert quadratic effects. There are also interactions between cryoprotectants, which emphasize the synergies produced between milk and sucrose and between sucrose and trehalose, which allows maintaining the viability of L. plantarum. Significance and Impact of the Study: The addition of new oligosaccharides as trehalose in premixtures for functional feed can maintain the viability of L. plantarum during longer periods of time, ensuring the proper administration of probiotics to their destinations.

Impact of selected nutraceuticals on viability of probiotic strains in milk during refrigerated storage at 4 °C for 15 days

The objective of this study was to establish suitable combinations of selected probiotics and nutraceuticals. Interactions among 24 probiotic strains were investigated, and the effect of a blend of isoflavones and phytosterols on viability of single and mixed probiotic strains under incubation and refrigeration storage in milk was assessed. Upon incubation, counts of single strains increased by 7–15 times, while mixed strains showed slight insignificant decrease. Both single and mixed probiotic strains retained high counts (&gt;log 8) throughout refrigeration storage. Eight probiotic strains showed nil or very weak interactions. Results revealed the possibility of developing novel multibenefits synbiotic products using combinations of these probiotic strains and nutraceuticals.

Influence of microencapsulation and transglutaminase on viability of probiotic strain Lactobacillus helveticus M92 and consistency of set yoghurt

The effect of microencapsulated probiotic Lactobacillus helveticus M92 cells and transglutaminase addition on the probiotic set yoghurt properties was investigated. Addition of probiotic bacteria, either free or microencapsulated in sodium caseinate, decreased the fermentation time and significantly enhanced the appearance and consistency of probiotic set yoghurt. Better survival of microencapsulated than free probiotic bacteria in produced yoghurts during storage, as well as during exposure to simulated gastrointestinal conditions, emphasises the efficiency of microencapsulation in the cell protection. Pretreatment of the milk with transglutaminase increased the gel strength and decreased the syneresis, which resulted in a better appearance and consistency of probiotic set yoghurts.