Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage

By C. Vinderola, N. Bailo, J. Reinheimer. 2000

350 citations recorded by the source corpus.

The survival of Bifidobacterium bifidum BBI and Lactobacillus acidophilus LAI in reduced-fat (liquid) and full-fat (set) yoghurts produced with two commercial lactic starter cultures (SID and SISD) was investigated. The viability of the probiotic bacteria was also assayed in milk acidified with lactic acid at different pH values. Samples were stored at 5°C for up to 4 weeks. There was a great variability in the survival ability of the probiotic cultures in the two yoghurt types. L. acidophilus LAI demonstrated, in general, a lower resistance to the yoghurt environment than B. bifidum BBI. On the other hand, the full-fat yoghurt was a more inhibitory medium than the reduced-fat one, especially for B. bifidum BBI. Regarding the lactic starters used, the results showed that the culture SISD was clearly more inhibitory for both probiotic organisms than the culture SID. The loss of cell viability in yoghurt samples was different (higher in some cases and lower in others) from that due to lactic acid only. In general, pH values of 4.5 or lower jeopardised the cell viability of the probiotic organisms in yoghurt stored at 5°C. This work shows the importance of selecting a suitable combination of probiotic strains and starter cultures when different yoghurt types are formulated.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/9c34e787b521eab6627c57323379bb479a198cab

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Citations in the corpus

PRINCIPLES AND METHODS OF MICROENCAPSULATION OF PROBIOTIC MICROORGANISMS (2007, neutral): “…1995; Dave and Shah, 1996; Dave and Shah, 1997; Kailasapathy and Rybka, 1997; Shah and Lankaputhra, 1997; Kebary et al., 1998; Beal et al., 1999; Gardini et al. 1999; Hamilton-Miller et al., 1999; Schillinger, 1999; Vinderola et al., 2000; Sultana et al., 2000; Mortazavian et al., 2006a,b,c,d).”
Encapsulation of Probiotics for use in Food Products (2010, background): “The viability of probiotic bacteria is important for their efficacy and a large number of reports have shown that many probiotic-based food products do not have the cell numbers in recommended number of viable cells (Iwana et al. 1993; Rybka and fleet 1997; Shah et al. 1995; Vinderola et al. 2000; ”
Probiotic ice cream: viability of probiotic bacteria and sensory properties (2011, background): “Several generic health advantages are attributed to probiotics, including antimutagenic and anti-carcinogenic effects, immune system stimulation (immune modulation), anti-infection properties, serum cholesterol reduction, alleviation of lactose intolerance symptoms, and nutritional enhancements (Ish”