Selective enumeration and viability of Bifidobacterium animalis subsp. lactis in a new fermented milk product

Brazilian Journal of Microbiology

Volumn 38, Issue 1, 2007, Pages 173-177

  Antunes, Adriane Elisabete Costa ^a   Grael, Elza Terezinha ^a   Moreno, Izildinha ^a   Rodrigues, Luana Gajardoni ^a   Dourado, Fernanda Martelo ^a   Saccaro, Daniela Marques ^a   Lerayer, Alda Luiza Santos ^a  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Buttermilk; Mesophilic cultures; Selectivity; Viability

Indexed keywords

BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; LEUCONOSTOC MESENTEROIDES; LEUCONOSTOC MESENTEROIDES SUBSP. CREMORIS;

EID: 34248147960     PISSN: 15178382     EISSN: 16784405     Source Type: Journal    
DOI: 10.1590/S1517-83822007000100035     Document Type: Article

References (25)

1. Antunes, A.E.C.; Cazetto, T.F.; Bolini, H.M.A. (2005). Viability of probiotic micro-organism during storage, post acidification and sensory analysis of fat-free yogurts with added whey protein concentrate. Int. J. Dairy Technol., 58(3), 169-173.
2. Barreto, G.P.M.; Silva, N.; Silva, E.N.; Botelho, L.; Yim, D.K.; Almeida, C.G.; Saba, G.L. (2003). Quantificação de Lactobacillus acidophilus, bifidobactérias e bactérias láticas totais em produtos probióticos comercializados no Brasil. Braz. J. Food Technol., 6, 119-126.
3. Butler, F.; McNulty, P. (1995). Time dependent rheological characterisation of buttermilk at 5°C. J. Food Eng., 25, 569-580.
4. Corredig, M.; Roesch, R.R.; Dalgleish, D.G. (2003). Production of a novel ingredient from buttermilk. J. Dairy Sci., 86, 2744-2750.
5. Fávaro-Trindade, C.S.; Grosso, C.R.F. (2004). Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and immobilized B. lactis in yoghurt. Braz. J. Microbiol., 35, 151-156.
6. Gueimonde, M.; Delgado, S.; Mayo, B.; Ruas-Madiedo, P.; Margolles, A.; Reyes-Gavilán, C.G. (2004). Viability and diversity of probiotic Lactobacillus and Bifidobacterium populations included in commercial fermented milks. Food Res. Inter., 37, 839-850.
7. Haschke, F.; Wang, W.; Ping, G.; Varavithya, W.; Podhipak, A.; Rochat, F.; Link-Amster, H.; Pfeifer, A. (1998). Clinical trials prove the safety and efficacy of the probiotic strain Bifidobacterium Bb12 in follow-up formula and growing-up milks. Monatsschr Kinderheikd, 146, 26s-30s.
8. Heiler, C.; Schieberle, P. (1997). Model studies on the precursors and formation of the metallic smelling (E, Z)-2,6-nonadienol during the manufacture and storage of buttermilk. Int. Dairy J., 7, 667-674.
9. Holt, J.G.; Krieg, N.R.; Sneath, P.H.A.; Staley, J.T.; Williams, S.T. (1994). Bergeýs Manual of Determinative Bacteriology. Lippincott Williams & Wilkins, Philadelphia.
10. Ibrahim, S.A.; Bezkorovainy, A. (1994). Growth-promoting factors of Bifidobacterium longum. J. Food Sci., 59(1), 189-191.
11. Lankaputhra, W.E.V.; Shah, N.P.; Britz, M.L. (1996). Evaluation of media for selective enumeration of Lactobacillus acidophilus and Bifidobacterium species. Food Austr., 48(3), 113-118.
12. Lerayer, A.L.S. (2005). Novas tendências no uso de probióticos. Congresso Brasileiro de Nutrição Intregada, São Paulo, p.13.
13. McNaught, C.E.; MacFie, J. (2001). Probiotic in clinical practice: a critical review of the evidence. Nutr. Res., 21, 343-353.
14. Möller, C.; de Verse, M. (2004). Review: probiotic effects of selected acid bacteria. Milchwissenschaft, 59, 597-600.
15. Moubareck, C.; Gavini, F.; Vaugien, L.; Butel, M.J.; Doucet-Populaire, F. (2005). Antimicrobial susceptibility of bifidobacteria. J. Antimicrob. Chemotherap., 55, 38-44.
16. Prasad, J.; Gill, H.; Samart, J.; Gopal, P.K. (1998). Selection and characterisation of Lactobacillus and Bifidobacterium strains for use as probiotics. Int. Dairy J., 8, 993-1002.
17. Rodas, B.A.; Angulo, J.O.; Cruz, J.; Garcia, H.S. (2002). Preparation of probiotic buttermilk with Lactobacillus reuteri. Milchwissenschaft, 57(1), 26-28.
18. Roesch, R.R.; Corredig, M. (2002). Production of buttermilk hydrolyzates and their characterization. Milchwissenschaft, 57(7), 376-380.
19. Rybka, S.; Kailasapathy, K. (1996). Media for the enumeration of yoghurt bacteria. Int. Dairy J., 6, 839-850.
20. Saavedra, J.M.; Bauman, N.A.; Oung, I.; Perman, J.A.; Yolken, R.H. (1994). Feeding of Bifidobacterium bifidum and Streptococcus thermophilus to infants in hospital for prevention of diarrhoea and shedding of rotavirus. Lancet, 344, 1046-1049.
21. Samona, A.; Robinson, R.K. (1991). Enumeration of bifidobacteria in dairy products. J. Soc. Dairy Technol., 44(3), 64-66.
22. Sozzi, T.; Brigidi, P.; Mignot, O.; Matteuzzi, O. (1990). Use of dicloxacillin for the isolation and counting of Bifidobacterium from dairy products. Lait, 70, 357-361.
23. Tamime, A.Y.; Saarela, M.; Sondergaard, K.; Mistry, V.V.; Shah, N.P. (2006). Production and maintenance of viability of probiotic microorganisms in dairy products. In: Tamime, A.Y. (eds.) Probiotic Dairy Products. Blackwell Publishers, Oxford, UK, p.39-67.
24. Viderola, C.G.; Reinheimer, J.A. (1999). Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria. Int. Dairy J., 9, 497-505.
25. Vogensen, F.K.; Karst, T.; Larsen, J.J.; Kringelum, B.; Elleklaer, D.; Nielsen, E.W. (1987). Improved direct differentiation between Leuconostoc cremoris, Streptococcus lactis subsp. diacetylactis, and Streptococcus cremoris / Streptococcus lactis on agar. Milchwissenschaft, 42(10), 646-648.