Probiotic Product
Probiotication of tomato juice by lactic Acid bacteria
Yoon K.Y., Woodams E.E., Hang Y.D.
This study was undertaken to determine the suitability of tomato juice as a raw material for production of probiotic juice by four lactic acid bacteria (Lactobacillus acidophilus LA39, Lactobacillus plantarum C3, Lactobacillus casei A4, and Lactobacillus delbrueckii D7). Tomato juice was inoculated with a 24-h-old culture and incubated at 30 degrees C. Changes in pH, acidity, sugar content, and viable cell counts during fermentation under controlled conditions were measured. The lactic acid cultures reduced the pH to 4.1 or below and increased the acidity to 0.65% or higher, and the viable cell counts (CFU) reached nearly 1.0 to 9.0x10(9)/ml after 72 h fermentation. The viable cell counts of the four lactic acid bacteria in the fermented tomato juice ranged from 10(6) to 10(8) CFU/ml after 4 weeks of cold storage at 4 degrees C.
Probiotic tomato juice could serve as a health beverage for vegetarians or consumers who are allergic to dairy products.
J Microbiol. 2004 Dec;42(4):315-8
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Identification of probiotic microorganisms in South African products using PCR-based DGGE analysis
Theunissen J., Britz T.J., Torriani S., Witthuhn R.C.
Probiotic microorganisms in commercial yoghurts and other food products are currently identified by traditional methods such as growth on selective media, morphological and biochemical characteristics. In this study, PCR-based DGGE analysis was used for the rapid and accurate identification of probiotic microorganisms from South African yoghurts and lyophilized preparations in capsule and tablet form. To identify the microorganisms present in these products, the DGGE profiles obtained were compared to two reference markers (A and B) composed of five lactobacilli and seven Bifidobacterium species, respectively. The results obtained were confirmed by species-specific PCR, as well as sequence analyses of unknown bands not present in the reference markers. It was found that only 54.5% of the probiotic yoghurts contained the microorganisms stated on the label compared to only a third (33.3%) of the lyophilized probiotic products. Some Bifidobacterium species were incorrectly identified and various microorganisms were detected that were not listed on the label. Sequence analyses confirmed the presence of Streptococcus spp. other than the yoghurt starter, Streptococcus thermophilus, in some of these products and in some instances label information was vague and non-scientific. PCR-based DGGE analyses proved to be a valuable culture-independent approach for the rapid and specific identification of the microbial species present in South African probiotic products.
Int J Food Microbiol. 2005 Jan 15;98(1):11-21
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Survival of freeze-dried Lactobacillus bulgaricus KFRI 673 in chitosan-coated calcium alginate microparticles
Lee J.S., Cha D.S., Park H.J.
The aim of this study was to investigate the effect of alginate microparticles coated with three kinds of chitosans of different molecular weights on the survival of Lactobacillus bulgaricus KFRI 673 in simulated gastric (SGJ) and intestinal juices (SIJ) and on their stability during storage at 4 and 22 degrees C. L. bulgaricus KFRI 673 loaded in alginate microparticles was prepared by spraying the mixture of sodium alginate and cell culture into the calcium chloride solution using an air-atomizing device. When L. bulgaricus KFRI 673 was exposed to SGJ of pH 2.0 for 60 min, none of the microorganism survived. Contrary to this result, microbiological analysis indicated that microencapsulation in alginate microparticles improved the survival of acid-sensitive L. bulgaricus KFRI 673 in SGJ and that high molecular weight chitosan coating resulted in the highest survival in SGJ.
To study storage stability of free and microencapsulated cells, in vitro studies were conducted at 4 and 22 degrees C during a 4 week period. Both free and microencapsulated cells showed similar stabilities during 4 weeks of storage at 4 degrees C. However, the stability of Lactobacillus at 22 degrees C was appreciably improved when loaded in high molecular weight chitosan-coated alginate microparticles.
In conclusion, microencapsulation of lactic acid bacteria with alginate and chitosan coating offers an effective way of delivering viable bacterial cells to the colon and maintaining their survival during refrigerated storage.
J Agric Food Chem. 2004 Dec 1;52(24):7300-5.
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Monostrain, multistrain and multispecies probiotics-A comparison of functionality and efficacy
Timmerman H.M., Koning C.J.M., Mulder L., Rombouts F.M., Beynen A.C.
This literature review was carried out to make a comparison of functionality and efficacy between monostrain, multistrain and multispecies probiotics. A monostrain probiotic is defined as containing one strain of a certain species and consequently multistrain probiotics contain more than one strain of the same species or, at least of the same genus. Arbitrarily, the term multispecies probiotics is used for preparations containing strains that belong to one or preferentially more genera. Multispecies probiotics were superior in treating antibiotic-associated diarrhea in children. Growth performance and particularly mortality in broilers could be improved with multistrain probiotics. Mice were better protected against S. Typhimurium infection with a multistrain probiotic. A multispecies probiotic provided the best clearance of E. coli O157:H7 from lambs. Rats challenged with S. Enteritidis showed best post-challenge weight gains when treated with a multispecies probiotic. Possible mechanisms underlying the enhanced effects of probiotic mixtures are discussed. It is also emphasized that strains used in multistrain and multispecies probiotics should be compatible or, preferably, synergistic. The design and use of multistrain and multispecies probiotics should be encouraged.
Int J Food Microbiol. 2004 Nov 15;96(3):219-33
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Microbiological evaluation of commercial probiotic products available in Italy
Drago L., De Vecchi E., Nicola L., Colombo A., Gismond
Laboratory of Clinical Microbiology, Dept of Clinical Sciences L. Sacco, L. Sacco Teaching Hospital, University of Milan, Italy. lorenzo.drago@unimi.it
Scientific evidence of the prevention and therapy of some intestinal diseases is accumulating in regard to probiotic products. However, sufficient information on the use of probiotics in specific therapies is not yet available and, above all, there is no clear legislation about these products in Europe. In this study, we evaluated five different probiotic products commercially available in Italy for their qualitative and quantitative microbial content after about 12 and 22 months of storage. We also evaluated the stability of lactobacilli to 0.3% bile salts and to pH of 3.58 and 7.98. There were discrepancies between the declared content and our results found after storage for 4 of the tested products. Bile salts and basic pH did not affect the growth of the lactobacilli tested, while for 2 tested products 6 hours at acid pH produced a complete inhibition of bacterial growth. Our results suggest the need for clear legislation and adequate control of the manufacturing of probiotic products.
J Chemother. 2004 Oct;16(5):463-7.
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