scholarly journals The influence of a cryoprotective medium containing glycerol on the lyophilization of lactic acid bacteria

2001 ◽  
Vol 66 (7) ◽  
pp. 435-441 ◽  
Author(s):  
Nada Trsic-Milanovic ◽  
Aleksandar Kodzic ◽  
Josip Baras ◽  
Suzana Dimitrijevic-Brankovic
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Freezing Point ◽  
Survival Rates ◽  
Skim Milk ◽  
Bifidobacterium Bifidum ◽  
High Survival ◽  
Bifidobacterium Breve ◽  
Percentage Survival ◽  
Freeze Dried

The aims of liophilization (freeze-drying) of lactic acid bacteria are to preserve pure cultures or to prepare starters for the dairy industry. In both cases, the choice of the cryoprotectant is very important. In this work, samples of Bifidobacterium breve A71 and Bifidobacterium bifidum BbTD were freeze-dried in a new cryoprotective medium containing lactose, gelatine and glycerol (medium B). The reference medium contained saccharose, gelatine and skim milk (medium A). Before liophilization, the eutectic points of both media were determined, because the products must be cooled to a temperature below its freezing point. The success of the cryoprotectants was estimated in terms of the number of surviving organisms after lyophilization. Bifidobacterium breve A71 and Bifidobacterium bifidum BbTD freeze-dried in mediaAandBshowed high survival rates. Bifidobacterium breve A71 showed a greater percentage survival in combination with medium B than with medium A. These results could be utilized in the manufacture of Bifidobacterium breve A71 as a starter in the diary industry because it is a human isolate which, except for acidification, has probiotic activity.

Comparative Survival Rates of Lactic Acid Bacteria Isolated from Blood, Following Spray-drying and Freeze-drying

2006 ◽  
Vol 12 (1) ◽  
pp. 77-84 ◽  
Author(s):  
L. M. Zamora ◽  
C. Carretero ◽  
D. Parés
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Spray Drying ◽  
Freeze Drying ◽  
Survival Rates ◽  
Storage Period ◽  
Cellular Damage ◽  
Viable Cells ◽  
Porcine Blood ◽  
Freeze Dried

The effect of two dehydration technologies, spray-drying and freeze-drying, on the viability of 12 lactic acid bacteria (LAB) were compared. All LAB cultures had been previously isolated from porcine blood and were candidates to be used as biopreservatives in order to maintain the quality of porcine blood until further processing to obtain added-value blood derivatives is carried out. The residual viability and the reductions in microbial counts in dried LAB samples at 20 °C and 5 °C during 60-day storage were determined. Cellular damage due to freeze-drying was observed immediately after drying whereas cellular damage due to spray-drying did not become evident until the subsequent phase of storage. For most of the strains, the faster decrease in viability of spray-dried as compared to freeze-dried cultures was compensated by the higher percentage of viable cells obtained after dehydration, leading to comparable survival rates at the end of the storage period. Dehydration resulted in a good alternative to freezing at 80 °C for preservation purposes. Spray-drying has been shown to be as suitable as freeze-drying for preserving LAB strains during a 2-month storage period. Results suggest the possibility of achieving a good formulation system for the LAB strains with a high number of viable cells to be used for the industrial development of bioprotective cultures.

scholarly journals Probiotic Potential of a Novel Vitamin B2-Overproducing Lactobacillus plantarum Strain, HY7715, Isolated from Kimchi

2021 ◽  
Vol 11 (13) ◽  
pp. 5765
Author(s):  
Joo-Yun Kim ◽  
Eun-Jung Choi ◽  
Jae-Ho Lee ◽  
Myeong-Seok Yoo ◽  
Keon Heo ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Probiotic Strain ◽  
Optimal Growth ◽  
Control Group ◽  
High Survival ◽  
Vitamin B2 ◽  
Riboflavin Deficiency

Vitamin B2, also known as riboflavin, is essential for maintaining human health. The purpose of this study was to isolate novel lactic acid bacteria that overproduce vitamin B2 and to validate their potential as probiotics. In this study, Lactobacillus plantarum HY7715 (HY7715) was selected among lactic acid bacteria isolated from Kimchi. HY7715 showed a very high riboflavin-producing ability compared to the control strain due to the high expression of ribA, ribB, ribC, ribH, and ribG genes. HY7715 produced 34.5 ± 2.41 mg/L of riboflavin for 24 h without consuming riboflavin in the medium under optimal growth conditions. It was able to produce riboflavin in an in vitro model of the intestinal environment. In addition, when riboflavin deficiency was induced in mice through nutritional restriction, higher levels of riboflavin were detected in plasma and urine in the HY7715 administration group than in the control group. HY7715 showed high survival rate in simulated gastrointestinal conditions and had antibiotic resistance below the cutoff MIC value suggested by the European Food Safety Authority; moreover, it did not cause hemolysis. In conclusion, HY7715 could be considered a beneficial probiotic strain for human and animal applications, suggesting that it could be a new alternative to address riboflavin deficiency.

Glass transition behavior of carnosine and its impact as a protectant on freeze-dried lactic acid bacteria

2021 ◽  
Author(s):  
Shuto Mikajiri ◽  
Tomochika Sogabe ◽  
Ruodan Cao ◽  
Takahiro Kikawada ◽  
Toru Suzuki ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Glass Transition ◽  
Lactic Acid Bacteria ◽  
Transition Behavior ◽  
Freeze Dried

Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mariya Dushkova ◽  
Siyka Kodinova ◽  
Zapryana Denkova ◽  
Velichka Yanakieva ◽  
Nikolay Dimitrov Menkov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Bifidobacterium Bifidum ◽  
Sensory Characteristics ◽  
Viable Cells ◽  
Goat’S Milk ◽  
Goat's Milk

Abstract The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB – 87, and MZ2f + Lactobacillus acidophilus LAB – 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB – 87 and MZ2f + Lactobacillus acidophilus LAB – 8 in comparison with MZ2f alone.

Inactivation of Calcium-Dependent Lactic Acid Bacteria Phages by Phosphates

2007 ◽  
Vol 70 (6) ◽  
pp. 1518-1522 ◽  
Author(s):  
V. B. SUÁREZ ◽  
M. L. CAPRA ◽  
M. RIVERA ◽  
J. A. REINHEIMER
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sodium Tripolyphosphate ◽  
Culture Media ◽  
Divalent Cations ◽  
Skim Milk ◽  
Inhibitory Effect ◽  
Lytic Cycle ◽  
High Solubility ◽  
Calcium Dependent

The capacity of three phosphates to interrupt the lytic cycle of four specific autochthonal bacteriophages of lactic acid bacteria used as starters was assayed. The phosphates used (polyphosphates A and B and sodium tripolyphosphate–high solubility [TAS]) were selected on the basis of their capacity to sequester divalent cations, which are involved in the lytic cycle of certain bacteriophages. The assays were performed in culture media (deMan Rogosa Sharpe and Elliker broths) and reconstituted (10%, wt/vol) commercial skim milk to which phosphates had been added at concentrations of 0.1, 0.3, and 0.5% (wt/vol). Phosphate TAS was the most inhibitory one, since it was able to inhibit the lytic cycle of all bacteriophages studied, in both broths and milk. In broth, polyphosphates A and B inhibited the lytic cycle of only two bacteriophages at the maximal concentration used (0.5%), whereas in milk, they were not capable of maintaining the same inhibitory effect.

scholarly journals Viability of lactic acid bacteria in different components of Ogi with anti diarrhoeagenic E. coli activities

2019 ◽  
Vol 3 (6) ◽  
pp. 206-213
Author(s):  
Roseline Eleojo Kwasi ◽  
Iyanuoluwa Gladys Aremu ◽  
Qudus Olamide Dosunmu ◽  
Funmilola A. Ayeni
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Properties ◽  
Culture Method ◽  
Antimicrobial Activities ◽  
Drying Methods ◽  
Bacterial Strains ◽  
E Coli ◽  
Log Reduction ◽  
Freeze Dried

Background: Ogi constitutes a rich source of lactic acid bacteria (LAB) with associated health benefits to humans through antimicrobial activities. However, the high viability of LAB in Ogi and its supernatant (Omidun) is essential. Aims: This study was carried out to assess the viability of LAB in various forms of modified and natural Ogi and the antimicrobial properties of Omidun against diarrhoeagenic E coli. Methods and Material: The viability of LAB was assessed in fermented Ogi slurry and Omidun for one month and also freeze-dried Ogi with and without added bacterial strains for two months. A further 10 days viability study of modified Omidun, refrigerated Omidun, and normal Ogi was performed. The antimicrobial effects of modified Omidun against five selected strains of diarrhoeagenic E. coli (DEC) were evaluated by the co-culture method. Results: Both drying methods significantly affected carotenoids and phenolic compounds. The Ogi slurry had viable LAB only for 10 days after which, there was a succession of fungi and yeast. Omidun showed 2 log10cfu/ml reduction of LAB count each week and the freeze-dried Ogi showed progressive reduction in viability. Refrigerated Omidun has little viable LAB, while higher viability was seen in modified Omidun (≥2 log cfu/ml) than normal Omidun. Modified Omidun intervention led to 2-4 log reduction in diarrhoeagenic E. coli strains and total inactivation of shigella-toxin producing E. coli H66D strain in co-culture. Conclusions: The consumption of Ogi should be within 10 days of milling using modified Omidun. There are practical potentials of consumption of Omidun in destroying E. coli strains implicated in diarrhea. Keywords: Ogi, Omidun, lactic acid bacteria, diarrhoeagenic Escherichia coli strains, Viability.

scholarly journals In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Guesh Mulaw ◽  
Tesfaye Sisay Tessema ◽  
Diriba Muleta ◽  
Anteneh Tesfaye
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Lactobacillus Plantarum ◽  
Pathogenic Bacteria ◽  
Survival Rates ◽  
Lactobacillus Paracasei ◽  
Probiotic Properties ◽  
Sequence Comparisons

Probiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluate in vitro probiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermented Teff injera dough, Ergo, and Kocho products. A total of 90 LAB were isolated, of which 4 (4.44%) isolates showed 45.35–97.11% and 38.40–90.49% survival rates at pH values (2, 2.5, and 3) for 3 and 6 h, in that order. The four acid-tolerant isolates were found tolerant to 0.3% bile salt for 24 h with 91.37 to 97.22% rate of survival. The acid-and-bile salt-tolerant LAB isolates were found inhibiting some food-borne test pathogenic bacteria to varying degrees. All acid-and-bile-tolerant isolates displayed varying sensitivity to different antibiotics. The in vitro adherence to stainless steel plates of the 4 screened probiotic LAB isolates were ranged from 32.75 to 36.30% adhesion rate. The four efficient probiotic LAB isolates that belonged to Lactobacillus species were identified to the strain level using 16S rDNA gene sequence comparisons and, namely, were Lactobacillus plantarum strain CIP 103151, Lactobacillus paracasei subsp. tolerans strain NBRC 15906, Lactobacillus paracasei strain NBRC 15889, and Lactobacillus plantarum strain JCM 1149. The four Lactobacillus strains were found to be potentially useful to produce probiotic products.

Behavior of Listeria monocytogenes in Skim Milk during Fermentation with Mesophilic Lactic Starter Cultures

1988 ◽  
Vol 51 (8) ◽  
pp. 600-606 ◽  
Author(s):  
MICHELLE M. SCHAACK ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Skim Milk ◽  
Starter Cultures ◽  
Plate Count ◽  
Inoculum Level ◽  
Plate Count Agar ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris

The ability of Listeria monocytogenes to grow and compete with mesophilic lactic acid bacteria was examined. Autoclaved skim milk was inoculated with 103 cells of L. monocytogenes (strain V7 or Ohio)/ml, and with 5.0, 1.0, 0.5 or 0.1% of a milk culture of either Streptococcus cremoris or Streptococcus lactis. Inoculated milks were fermented for 15 h at 21 or 30°C, followed by refrigeration at 4°C. Samples were plated on McBride Listeria Agar to enumerate L. monocytogenes and on either APT Agar or plate count agar to enumerate lactic acid bacteria. L. monocytogenes survived in all fermentations, and commonly also grew to some extent. Incubation at 30°C with 5% S. lactis as inoculum appeared to be the most inhibitory combination for strain V7, causing 100% inhibition in growth based on maximum population attained. S. cremoris at the 5.0% and 0.1% inoculum levels, was slightly less inhibitory to L. monocytogenes at 37°C, but it was slightly more inhibitory to L. monocytogenes at the 1.0% inoculum level than was S. lactis. In general, S. lactis reduced the pH of fermented milks more than did S. cremoris. The population of L. monocytogenes began to decrease before 15 h in only one test combination, which was use of a 5.0% inoculum of S. cremoris and 30°C incubation. In most instances, growth of the pathogen appeared to be completely inhibited when the pH dropped below 4.75.

scholarly journals Beneficial Preventive Effects of Gastric Mucosal Lesion for Soy−Skim Milk Fermented by Lactic Acid Bacteria

2009 ◽  
Vol 57 (10) ◽  
pp. 4433-4438 ◽  
Author(s):  
Chin-Feng Liu ◽  
Chun-Ling Hu ◽  
Shen-Shih Chiang ◽  
Kuo-Chuan Tseng ◽  
Roch-Chui Yu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Skim Milk ◽  
Mucosal Lesion ◽  
Gastric Mucosal Lesion ◽  
Preventive Effects

The mechanisms of the protective effects of reconstituted skim milk during convective droplet drying of lactic acid bacteria

2015 ◽  
Vol 76 ◽  
pp. 478-488 ◽  
Author(s):  
Xufeng Zheng ◽  
Nan Fu ◽  
Manlei Duan ◽  
Meng Wai Woo ◽  
Cordelia Selomulya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Skim Milk ◽  
Protective Effects ◽  
Droplet Drying
Sign in / Sign up

Export Citation Format

Share Document