Comparative survival rates of human-derived probiotic Lactobacillus paracasei and L. salivarius strains during heat treatment and spray drying

Applied and Environmental Microbiology

Volumn 66, Issue 6, 2000, Pages 2605-2612

  Gardiner, G E ^a   O'Sullivan, E ^b   Kelly, J ^a   Auty, M A E ^a   Fitzgerald, G F ^b   Collins, J K ^b   Ross, R P ^a   Stanton, C ^a  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

AEROSOL; ARTICLE; BACTERIUM CULTURE; CELL SURVIVAL; CONFOCAL LASER MICROSCOPY; DESICCATION; HEATING; LACTOBACILLUS CASEI; NONHUMAN;

BACTERIOCINS; COLONY COUNT, MICROBIAL; DAIRY PRODUCTS; DESICCATION; HEAT; HUMANS; LACTOBACILLUS; MICROSCOPY, CONFOCAL; PROBIOTICS; SODIUM CHLORIDE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; LACTOBACILLUS SALIVARIUS; POSIBACTERIA;

EID: 0034080149     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.66.6.2605-2612.2000     Document Type: Article

References (35)

1. Abd El Gawad, I. A., M. M. Metwally, S. A. El Nockrashy, and K. E. Ahmed. 1989. Spray drying of lactic acid cultures. II. The effect of culture conditions and storage on microorganism survival. Egypt. J. Dairy Sci. 17:273-281.
2. Brennan, M., B. Wanismail, M. C. Johnson, and B. Ray. 1986. Cellular damage in dried Lactobacillus acidophilus. J. Food Prot. 49:47-53.
3. Champagne, C. P., Y. Raymond, F. Mondou, and J. P. Julien. 1995. Studies on the encapsulation of Bifidobacterium longum cultures by spray-coating or cocrystallization. Bifidobacteria Microflora 14:7-14.
4. Collins, J. K., G. Thornton, and G. O'Sullivan. 1998. Selection of probiotic strains for human applications. Int. Dairy J. 8:487-490.
5. Daemen, A. L. H., and H. J. van der Stege. 1982. The destruction of enzymes and bacteria during the spray drying of milk and whey. 2. The effect of the drying conditions. Neth. Milk Dairy J. 36:211-229.
6. de Man, J. C., M. Rogosa, and M. E. Sharpe. 1960. A medium for the cultivation of lactobacilli. J. Appl. Bacteriol. 23:130-135.
7. Dunne, C., L. Murphy, S. Flynn, L. O'Mahony, S. O'Halloran, M. Feeney, D. Morrissey, G. Thornton, G. Fitzgerald, C. Daly, B. Kiely, E. M. M. Quigley, G. C. O'Sullivan, F. Shanahan, and J. K. Collins. 1999. Probiotics; from myth to reality. Demonstration of functionality in animal models of disease and in human clinical trials. Antonie Leeuwenhoek 76:279-292.
8. Espina, F., and V. S. Packard. 1979. Survival of Lactobacillus acidophilus in a spray-drying process. J. Food Prot. 42:149-152.
9. Franz, C. M. A. P., and A. von Holy. 1996. Thermotolerance of meat spoilage lactic acid bacteria and their inactivation in vacuum-packaged vienna sausages. Int. J. Food Microbiol. 29:59-73.
10. Gagne, J., D. Roy, and S. F. Gauthier. 1993. Production of frozen and freeze-dried concentrates of Bifidobacterium infantis by membrane filtration. Milchwissenschaft 48:501-505.
11. Gardiner, G., R. P. Ross, J. K. Collins, G. Fitzgerald, and C. Stanton. 1998. Development of a probiotic Cheddar cheese containing human-derived Lactobacillus paracasei strains. Appl. Environ. Microbiol. 64:2192-2199.
12. Gilliland, S. E., and R. C. Lara. 1988. Influence of storage at freezing and subsequent refrigeration temperatures on β-galactosidase activity of Lactobacillus acidophilus. Appl. Environ. Microbiol. 54:898-902.
13. Guarner, F., and G. J. Schaafsma. 1998. Probiotics. Int. J. Food Microbiol. 39:237-238.
14. International Dairy Federation. 1993. Dried milk and dried cream. Determination of water content. International Dairy Federation standard 26A. International Dairy Federation, Brussels, Belgium.
15. Ishibashi, N., and S. Shimamura. 1993. Bifidobacteria: research and development in Japan. Food Technol. 46:126-135.
16. Johnson, J. A. C., and M. R. Etzel. 1993. Inactivation of lactic acid bacteria during spray drying, p. 98-107. In G. V. Barbosa-Canovas and M. R. Okos (ed.), Food dehydration. Institute of Chemical Engineering, New York, N.Y.
17. Johnson, J. A. C., and M. R. Etzel. 1995. Properties of Lactobacillus helveticas CNRZ-32 attenuated by spray-drying, freeze-drying, or freezing. J. Dairy Sci. 78:761-768.
18. Kim, S. S., and S. R. Bhowmik. 1990. Survival of lactic acid bacteria during spray drying of plain yogurt. J. Food Sci. 55:1008-1010.
19. Kirjavainen, P. V., A. C. Ouwehand, E. Isolauri, and S. J. Salminen. 1998. The ability of probiotic bacteria to bind to human intestinal mucus. FEMS Microbiol. Lett. 167:185-189.
20. Knorr, D. 1998. Technology aspects related to microorganisms in functional foods. Trends Food Sci. Technol. 9:295-306.
21. Masters, K. 1985. Analytical methods and properties of dried dairy products, p. 393-403. In R. Hansen (ed.), Evaporation, membrane filtration and spray drying in milk powder and cheese production. North European Dairy Journal, Vanlose, Denmark.
22. Mauriello, G., M. Aponte, R. Andolfi, G. Moschetti, and F. Villani. 1999. Spray-drying of bacteriocin-producing lactic acid bacteria. J. Food Prot. 62:773-777.
23. Metwally, M. M., I. A. Abd El Gawad, S. A. El Nockrashy, and K. E. Ahmed. 1989. Spray drying of lactic acid culture. I. The effect of spray drying conditions on the survival of microorganisms. Egypt. J. Dairy Sci. 17:35-43.
24. Misra, A. K., and R. K. Kuila. 1991. Intensified growth of Bifidobacterium and preparation of Bifidobacterium bifidum for a dietary adjunct. Cult. Dairy Prod. J. 26:4-6.
25. Morgan, S. M., M. Galvin, J. Kelly, R. P. Ross, and C. Hill. 1999. Development of a lacticin 3147-enriched whey powder with inhibitory activity against foodborne pathogens. J. Food Prot. 62:1011-1016.
26. Pot, B., C. Hertel, W. Ludwig, P. Descheemaeker, K. Kersters, and K. H. Schleifer. 1993. Identification and classification of Lactobacillus acidophilus, L. gasseri, and L. johnsonii strains by SDS-PAGE and rRNA-targeted oligonucleotide probe hybridization. J. Gen. Microbiol. 139:513-517.
27. Prajapati, J. B., R. K. Shah, and J. M. Dave. 1986. Nutritional and therapeutic benefits of a blended-spray dried acidophilus preparation. Cult. Dairy Prod. J. 21:16-21.
28. Prajapati, J. B., R. K. Shah, and J. M. Dave. 1987. Survival of Lactobacillus acidophilus in blended-spray dried acidophilus preparations. Aust. J. Dairy Technol. 42:17-21.
29. Salminen, S., A. C. Ouwehand, and E. Isolauri. 1998. Clinical applications of probiotic bacteria. Int. Dairy J. 8:563-572.
30. Stanton, C., G. Gardiner, P. B. Lynch, J. K. Collins, G. Fitzgerald, and R. P. Ross. 1998. Probiotic cheese. Int. Dairy J. 8:491-496.
31. Stumbo, C. R. 1965. Death of bacteria subjected to moist heat, p. 55-78. In M. L. Anson, C. O. Chichester, E. M. Mrak, and G. F. Stewart (ed.), Thermobacteriology in food processing. Academic Press Inc., New York, N.Y.
32. Teixeira, P., H. Castro, and R. Kirby. 1994. Inducible thermotolerance in Lactobacillus bulgaricus. Lett. Appl. Microbiol. 18:218-221.
33. Teixeira, P., H. Castro, and R. Kirby. 1995. Spray drying as a method for preparing concentrated cultures of Lactobacillus bulgaricus. J. Appl. Bacteriol. 78:456-462.
34. Teixeira, P. C., M. H. Castro, F. X Malcata, and R. M. Kirby. 1995. Survival of Lactobacillus delbrueckii ssp. bulgaricus following spray drying. J. Dairy Sci. 78:1025-1031.
35. Teixeira, P., H. Castro, C. Mohacsi-Farkas, and R. Kirby. 1997. Identification of sites of injury in Lactobacillus bulgaricus during heat stress. J. Appl. Microbiol. 83:219-226.