Viability assessment of lactic acid bacteria in commercial dairy products stored at 4 °C using LIVE/DEAD® BacLight™ staining and conventional plate counts

International Journal of Food Science and Technology

Volumn 41, Issue 3, 2006, Pages 275-280

  Moreno, Yolanda ^a   Collado, M Carmen ^a   Ferrús, M Antonia ^a   Cobo, José M ^b   Hernández, Enrique ^a   Hernández, Manuel ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b Red INDE   (Spain)

Author keywords

Fluorescent dyes; Lactic acid bacteria; Probiotics; Viability

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 33645131003     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01060.x     Document Type: Article

References (10)

1. Auty, M.A.E., Gardiner, G.E., McBrearty, S.J. et al. (2001) Direct In situ viability assessment of bacteria in probiotic dairy products using viability staining in conjunction with confocal scanning laser microscopy. Applied and Environmental Microbiology, 67, 420-425.
2. Bouhnik, Y. (1993) Survie du effects chez l'homme des bactéries ingérées dans les laits fermentés. Lait, 73, 241-247.
3. Kurmann, J.A. & Rasic, J.L. (1991) The health potential of products containing bifidobacteria. In: Therapeutic Properties of Fermented Milks (edited by R.K. Robinson), Pp. 117-158. London: Elsevier Applied Food Sciences.
4. Langendijk, P.S., Schut, F., Gijsbert, J.J. et al. (1995) Quantitative fluorescence in situ hybridization of Bifidobacterium spp. with genus-specific 16S rRNA-targeted probes and its application in faecal samples. Applied and Environmental Microbiology, 61, 3069-3075.
5. Nebra, Y. & Blanch, A.R. (1999) A new selective medium for Bifidobacterium spp. Applied and Environmental Microbiology, 65, 5173-5176.
6. Nighswonger, B.D., Brasheas, M.M. & Gillilan, S.E. (1996) Viability of Lactobacillus acidophilus and Lactobacillus casei in fermented milk products during refrigerated storage. Journal of Dairy Science, 79, 212-219.
7. Sanders, M.E. (1993) Effect of consumption of lactic cultures on human health. In: Advances in Food and Nutrition Research (edited by J. Kinsella), Pp. 67-130, San Diego, CA, USA: Academic Press.
8. Schaafsma, G. (1996a) Significance of probiotics in human diets. In: SOMED 21st International Congress on Microbial Ecology and Disease, P. 38. Paris, October 28-30.
9. Schaafsma, G. (1996b) State of the art concerning probiotic strains in milk products. IDF Nutrition Newsletters, 5, 23-24.
10. Shin, H., Lee, J., Pestka, J.J. & Ustunol, Z. (2000) Viability of Bifidobacteria in commercial dairy products during refrigerate storage. Journal of Food Protection, 63, 327-331.