Usefulness of a set of simple in vitro tests for the screening and identification of probiotic candidate strains for dairy use

LWT

Volumn 41, Issue 9, 2008, Pages 1678-1688

  Vinderola, Gabriel ^a   Capellini, Barbara ^b   Villarreal, Fernanda ^a   Suárez, Viviana ^a   Quiberoni, Andrea ^a   Reinheimer, Jorge ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Dairy products; Lactobacillus; Probiotics; Screening

Indexed keywords

BACTERIA; BODY FLUIDS; DAIRIES; DEVELOPING COUNTRIES; FLAVOR COMPOUNDS; HYDROPHOBICITY; PROBIOTICS; SALTS;

BACTERIAL INTERACTIONS; BILE SALTS; DECONJUGATION; GENETICS DIVERSITIES; IN-VITRO TESTS; LACTOBACILLUS; PROBIOTICS; SIMPLE++; SIMULATED GASTRIC JUICE; SPECIES SPECIFICS;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS GASSERI;

EID: 47749135689     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.10.008     Document Type: Article

References (64)

1. Begley M., Gahan C.G.M., and Hill C. The interaction between bacteria and bile. FEMS Microbiology Reviews 29 (2005) 625-651
2. Bellengier P., Richard J., and Foucaud C. Associative growth of Lactococcus lactis and Leuconostoc mesenteroides strains in milk. Journal Dairy Science 80 (1997) 1520-1527
3. Benito de Cardenas I.L., Portillo M.C.P., Rivadeneira M.C.A., Medina R., and Oliver G. Effect of growth temperature on lactic acid and aroma compound production by Lactobacillus casei. Microbiologie-Aliments-Nutrition 10 (1992) 349-358
4. Capra M.L., Quiberoni A., Ackermann H.W., Moineau S., and Reinheimer J.A. Characterization of a new virulent phage (MLC-A) of Lactobacillus paracasei. Journal of Dairy Science 89 (2006) 2414-2423
5. Capra M.L., Quiberoni A., and Reinheimer J. Phages of Lactobacillus casei/paracasei: response to environmental factors and interaction with collection and commercial strains. Journal of Applied Microbiology 100 (2006) 334-342
6. Cesca B., Manca de Nadra M.C., Strasser de Saad A.M., Pesce de Ruiz Holgado A., and Oliver G. β-d-galactosidase of Lactobacillus species. Folia Microbiologica 29 (1984) 288-294
7. Charteris W.P., Kelly P.M., Morelli L., and Collins J.K. Development and application of an in vivo methodology to determine the transit tolerance of potentially probiotic Lactobacillus and Bifidobacterium species in the upper human gastrointestinal tract. Journal of Applied Microbiology 84 (1998) 759-768
8. Collins J.K., Thornton G., and Sullivan G.O. Selection of probiotic strains for human applications. International Dairy Journal 8 (1998) 487-490
9. Corzo G., and Gilliland S.E. Measurement of bile salt hydrolase activity from Lactobacillus acidophilus based on disappearance of conjugated bile salts. Journal of Dairy Science 82 (1999) 466-471
10. De Smet I., Van Hoorde L., Vande Woestyne M., Cristianes H., and Verstraete W. Significance of bile salt hydrolytic activities of lactobacilli. Journal of Applied Bacteriology 79 (1995) 292-301
11. Ezendam J., and van Loveren H. Probiotics: immunomodulation and evaluation of safety and efficacy. Nutrition Reviews 64 (2006) 1-14
12. FAO/WHO. Guidelines for the evaluation of probiotics in food. Food and Agriculture Organization of the United Nations and World Health Organization Working Group Report. Available from (2002).
13. Gardini F., Lanciotti R., Guerzoni M.E., and Torriani S. Evaluation of aroma production and survival of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus and Lactobacillus acidophilus in fermented milks. International Dairy Journal 9 (1999) 125-134
14. Gomes A.M.P., and Malcata F.X. Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends in Food Science & Technology 10 (1999) 139-157
15. González S.N., Apella M.C., Romero N.C., Nader de Macías M.E., and Oliver G. Inhibition of enteropathogens by lactobacilli strains used in fermented milk. Journal of Food Protection 56 (1993) 773-776
16. Gueimonde M., and Salminen S. New methods for selecting and evaluating probiotics. Digestive and Liver Disease 38 (2006) S242-S247
17. Hammes W.P., Weiss N., and Holzapfel W. The genera Lactobacillus and Carnobacterium. In: Balows A., Trüper H.G., Dworkin M., Harder W., and Schleifer K.H. (Eds). The prokaryotes. A handbook on the biology of bacteria: Ecophysiology, isolation, identification, application (1991), Springer Verlag, New York, NY 1535-1594
18. In: Hensyl W.R. (Ed). Bergey's manual of systematic bacteriology. 9th ed. (1994), Williams & Wilkins, Baltimore
19. Huis In't Veld J.H.J., and Shortt C. Selection criteria for probiotic micro-organisms. In: Leeds A.R., and Rowland I.R. (Eds). Gut flora and health-past, present and future (1996), The Royal Society of Medicine Press Ltd. 27-36
20. Jacobsen C.N., Rosenfeldt N., Hayford A.E., Moller P.L., Michaelsen K.F., Paerregaard A., et al. Screening of probiotic activities of forty-seven strains of Lactobacillus spp. by in vitro techniques and evaluation of selected strains of the colonization ability of five selected strains in humans. Applied and Environmental Microbiology 65 (1999) 4949-4956
21. Jimeno J., Casey M., and Hofer F. The occurrence of β-galactosidase and β-phosphogalactosidase in Lactobacillus casei strains. FEMS Microbiology Letters 25 (1984) 275-278
22. Juillard V., Spinnler H.E., Desmazeaud M.J., and Boquien C.Y. Phénomènes de cooperation et d'inhibition entre les bactéries lactiques utilices en industrie laitière. Lait 67 (1987) 149-172
23. Kiely L.J., and Olson N.F. The physicochemical surface characteristics of Lactobacillus casei. Food Microbiology 17 (2000) 277-291
24. Klein G., Pack A., Bonaparte C., and Reuter G. Taxonomy and physiology of probiotic lactic acid bacteria. International Dairy Journal 41 (1998) 103-125
25. Knorr D. Technology aspects related to microorganisms in functional foods. Trends in Food Science & Technology 9 (1998) 295-306
26. Kociubinsky G., Pérez P., and de Antoni G. Screening of bile resistance and bile precipitation in lactic acid bacteria and bifidobacteria. Journal of Food Protection 62 (1999) 905-912
27. Lee Y., Nomoto K., Salminen S., and Gorbach S.L. Handbook of probiotics (1999), John Wiley & Sons, Inc., New York, NY
28. Mainville I., Arcand Y., and Farnworth E.R. A dynamic model that simulates the human upper gastrointestinal tract for the study of probiotics. International Journal of Food Microbiology 99 (2005) 287-296
29. Marteau P., Minekus M., Havennar R., and Huis in't Veld J.H.J. Survival of lactic acid bacteria in a dynamic model of the stomach and small intestine: validation and the effects of bile. Journal of Dairy Science 80 (1997) 1031-1037
30. Moser S.A., and Savage D.C. Bile salt hydrolase activity and resistance to toxicity of conjugated bile salts are unrelated properties in lactobacilli. Applied and Environmental Microbiology 67 (2001) 3476-3480
31. Murray C.J.L., and Lopez A.D. Global comparative assessments in the health sector (1994), World Health Organization, Geneva
32. Murti T.W., Bouillanne C., Landon M., and Desmazeaud M. Bacterial growth and volatile compounds in yoghurt-type products from soymilk containing Bifidobacterium ssp. Journal of Food Science 00 (1992) 153-157
33. Ofek I., and Doyle R.J. Interaction of bacteria with phagocytic cells. Bacterial adhesion to cells and tissues (1994), Chapman & Hall, Inc., New York, NY, USA 171-194
34. Quiberoni A., Tailliez P., Quénée P., Suarez V., and Reinheimer J.A. Genetic (RAPD-PCR) and technological diversities among wild Lactobacillus helveticus strains. Journal of Applied Microbiology 85 (1998) 591-596
35. Reid G. The importance of guidelines in the development and application of probiotics. Current Pharmaceutical Design 11 (2005) 11-16
36. Reid G., Jass J., Sebulsky M.T., and McCormick J.K. Potential uses of probiotics in clinical practice. Clinical and Microbiology Reviews 16 (2003) 658-672
37. Reniero R., Morelli L., de Haen C., and Bottazzi V. Detection of permanent Lactobacillus casei subsp. casei strains in weaned infant's gut. Letters in Applied Microbiology 13 (1991) 3-6
38. de los Reyes-Gavilán C.G., Limsowtin G.K.Y., Tailliez P., Séchaud L., and Accolas J.P. A Lactobacillus helveticus-specific DNA probe detection restriction fragment length polymorphisms in this species. Applied and Environmental Microbiology 58 (1992) 3429-3432
39. Romersburg H.C. Cluster analysis for research (1984), Life Learning Publications, Baltimore, CA
40. Santosa S., Farnworth E., and Jones P.J.H. Probiotics and their potential health claims. Nutrition Reviews 64 (2006) 265-274
41. Savage D.C. Growth phase, cellular hydrophobicity and adhesion in vitro of lactobacilli colonizing the keratinizing gastric epithelium in the mouse. Applied and Environmental Microbiology 58 (1992) 1992-1995
42. Servin L.A. Antagonistic activities of lactobacilli abd bifidobacteria against microbial pathogens. FEMS Microbiology Reviews 28 (2004) 405-440
43. Shortt C. The probiotic century: historical and current perspectives. Trends in Food Science & Technology 10 (1999) 411-417
44. Smit G. Controlling the texture of fermented dairy products: the case of yoghurt. Dairy processing. Improving quality (2003), Woodhead Publishing Limited, Cornwall, England 155-184
45. Stanton C., Desmond C., Coakley M., Collins J.K., Fitzgerald G., and Ross R.P. Challenges facing development of probiotic-containing functional foods. In: Farnworth E.R. (Ed). Handbook of fermented functional foods (2003), CRC Press, Boca Raton, FL 27-58
46. Svensson V., and Christiansson A. Methods for phage monitoring. Bulletin FIL-IDF 263 (1991) 29-39
47. Taranto M.P., Gonzales de Llano D., Rodríguez A., Pesce de Ruiz Holgado A., and Font de Valdez G. Bile tolerance and cholesterol reduction by Enterococcus faecium, a candidate microorganism for the use as a dietary adjunct in milk products. Milchwissenschaft 51 (1996) 383-385
48. Taranto M.P., de Ruiz Holgado A.P., and de Valdez G.F. Bile salt hydrolase activity in Enterococcus faecium strains. Microbiologie-Aliments-Nutrition 13 (1995) 375-379
49. Tilsala-Timisjärvi A., and Alatossava T. Development of oligonucleotide primers from the 16S-23S rRNA intergenic sequences for identifying different dairy and probiotic lactic acid bacteria by PCR. International Journal of Food Microbiology 35 (1997) 49-56
50. Valdés-Ramos R., and Solomons N.W. Preventive nutrition: its changing context in MesoAmerica. Nutrition Research 22 (2002) 145-152
51. Vinderola C.G., Bailo N., and Reinheimer J.A. Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage. Food Research International 33 (2000) 97-102
52. Vinderola C.G., Costa G.A., Regenhardt S., and Reinheimer J.A. Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria. International Dairy Journal 12 (2002) 579-589
53. Vinderola C.G., Duarte J., Thangavel D., Perdigón G., Farnworth E., and Matar C. Immunomodulating capacity of kefir. Journal of Dairy Research 72 (2005) 195-202
54. Vinderola C.G., Matar C., and Perdigón G. Milk fermented by L. helveticus R389 and its non-bacterial fraction confer enhanced protection against Salmonella enteritidis serovar Typhimurium infection in mice. Immunobiology 212 (2007) 107-118
55. Vinderola C.G., Mocchiutti P., and Reinheimer J.A. Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products. Journal of Dairy Science 85 (2002) 721-729
56. Vinderola C.G., Perdigón G., Duarte J., Farnworth E., and Matar C. Effects of kefir fractions on innate imunity. Immunobiology 211 (2006) 149-156
57. Vinderola C.G., Perdigón G., Duarte J., Farnworth E., and Matar C. Effects of the oral administration of the products derived from milk fermentation by kefir microflora on the immune stimulation. Journal of Dairy Research 73 (2006) 472-479
58. Vinderola C.G., Prosello W., Ghiberto D., and Reinheimer J.A. Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in argentinian fresco cheese. Journal Dairy Science 83 (2000) 1905-1911
59. Vinderola C.G., and Reinheimer J.A. Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria. International Dairy Journal 9 (1999) 497-505
60. Vinderola C.G., and Reinheimer J.A. Enumeration of Lactobacillus casei in the presence of Lact. acidophilus, bifidobacteria and lactic starter bacteria in fermented dairy products. International Dairy Journal 10 (2000) 271-275
61. Vinderola C.G., and Reinheimer J.A. Lactic acid starter and probiotic bacteria, a comparative "in vitro" study of probiotic characteristics and biological barrier resistance. Food Research International 36 (2003) 895-904
62. Vizoso Pinto M.G., Franz C.M.A.P., Schillinger U., and Holzapfel W.H. Lactobacillus spp. with in vitro probiotic properties from human faeces and traditional fermented products. International Journal of Food Microbiology 109 (2006) 205-214
63. Walter J., Tannock G.W., Tilsala-Timisjärvi A., Rodtong S., Loach D.M., Munro K., et al. Detection and identification of gastrointestinal Lactobacilllus species by using denaturing gradient gel electrophoresis and species-specific PCR primers. Applied and Environmental Microbiology 66 (2000) 297-303
64. Xanthopoulos V., Litopoulou-Tzanetaki E., and Tzanetakis N. Characterization of Lactobacillus isolates from infant faeces as dietary adjuncts. Food Microbiology 17 (2000) 205-215