Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria
By C. Vinderola, G. A. Costa, S. A. Regenhardt, J. Reinheimer. 2002
232 citations recorded by the source corpus.
Abstract The growth of 24 strains of lactic acid starter bacteria ( Streptococcus thermophilus , Lactobacillus delbrueckii subsp. bulgaricus and Lactococcus lactis ) and 24 strains of probiotic bacteria ( Lactobacillus acidophilus , Lactobacillus casei , Lactobacillus paracasei , Lactobacillus rhamnosus and bifidobacteria) in liquid media containing different substances was assessed. The substances used were salts (NaCl and KCl); sugars (sucrose and lactose); sweeteners (acesulfame and aspartame); aroma compounds (diacetyl, acetaldehyde and acetoin); natural colorings for fermented milk (red, yellow and orange colorings); flavoring agents (strawberry, vanilla, peach and banana essences); flavoring–coloring agents (strawberry, vanilla and peach); nisin, natamycin and lysozyme. Bacterial growth in the presence of natural fruit juices (green apple, kiwi, pineapple, peach and strawberry) with or without neutralization and cell viability in lactic acid acidified (pH 4 and 5) milk for 4 weeks at 5°C were also studied. Some compounds (KCl, sweeteners, aroma compounds, natamycin, flavoring agents and the peach flavoring–coloring agent) did not influence the growth of the strains in the concentrations commonly used in the dairy industry. The effect of other substances (especially flavoring–coloring agents) on the growth of lactic acid starters and probiotic bacteria was strain-dependent. Natural fruit juices weakly inhibited mainly S. thermophilus strains. Cell viability during cold storage in acidified milk was satisfactory for L. delbrueckii subsp. bulgaricus and L. casei group strains. For L. acidophilus and Bifidobacterium , the decreases in cell counts at pH 5 were negligible. Nevertheless, decreases from 1.6 to 6.2 and from 0.1 to 7.6 log orders, respectively were observed at pH 4.
Subfields: Food Science, Molecular Biology, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/ec2c53208158cf22e1c38f61ccb3fada44a24000
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Citations in the corpus
- Viability of probiotic microorganisms in cheese during production and storage: a review (2011, unknown): “The viability of starter bacteria and probiotics is inversely related to the salt concentration (Gomes and Malcata 1998; Vinderola et al. 2002a).”
- The Production and Delivery of Probiotics: A Review of a Practical Approach (2019, background): “As the addition of fruits and (increasingly) grains is commonplace in yogurt production, it should be stressed that certain types of fruits and grains can be particularly detrimental to probiotic survivability [43].”
- Encapsulation of Probiotics for use in Food Products (2010, background): “Furthermore, the matrix of cheddar cheese and its relatively high fat content offers protection to probiotic bacteria during passage through gastrointestinal tract ( Vinderola et al. 2002 ).”
- Influence of food matrices on probiotic viability – A review focusing on the fruity bases (2011, unknown): “lactis) (Vinderola et al., 2002) L.”