The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices

LWT

Volumn 44, Issue 1, 2011, Pages 100-108

  Rodrigues, Dina ^a   Rocha Santos, Teresa A P ^a,b   Pereira, Cláudia I ^c   Gomes, Ana M ^c   Malcata, F Xavier ^d,e   Freitas, Ana C ^a  

^a INSTITUTO PIAGET   (Portugal)

^b UNIVERSITY OF AVEIRO   (Portugal)

^c UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^d UNIVERSITY INSTITUTE OF MAIA   (Portugal)

^e INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; ENZYMES; FATTY ACIDS; FOOD PROCESSING; ISOMERS; POLYSACCHARIDES; PRINCIPAL COMPONENT ANALYSIS;

BIFIDOBACTERIUM LACTIS; FRUCTO-OLIGOSACCHARIDES; LACTOBACILLUS ACIDOPHILUS; MATRIX; PERFORMANCE; POTENTIAL EFFECTS; PREBIOTIC EFFECT; PREBIOTICS; PROBIOTIC BACTERIA; PROBIOTICS;

PROTEOLYSIS;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI;

EID: 77956881084     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.05.021     Document Type: Article

References (37)

1. Alonso L., Cuesta E.P., Gilliland S.E. Production of free conjugated linoleic acid by L. acidophilus and L. casei of human intestinal origin. Journal of Dairy Science 2003, 86:1941-1946.
2. AOAC Official methods of analysis 1990, Association of Official Analytical Chemists, Arlington, VA. USA. 15th ed.
3. Bassaganya-Riera J., Hontecillas R., Wannemuehler M.J. Nutrition impact of conjugated linoleic acid: a model functional food ingredient. Vitro Cellular and Development Biology - Plant 2002, 38:241-246.
4. Benjamin S., Spener F. Conjugated linoleic acids as functional food: an insight into their health benefits. Nutrition and Metabolism 2009, 6:36.
5. Buriti F.C.A., Cardarelli H.R., Filisetti T.M.C.C., Saad S.M.I. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus termophillus. Food Chemistry 2007, 104:1605-1610.
6. Capela P., Hay T.K.C., Shah N.P. Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt. Food Research International 2006, 39:203-211.
7. Cardarelli H.R., Saad S.M.I., Gibson G.R., Vulevic J. Functional petit-suisse cheese: measure of the prebiotic effect. Anaerobe 2007, 13:200-207.
8. Coakley M., Ross R.P., Nordgreen M., Fitzgerald G., Devery R., Stanton C. Conjugated linoleic acid biosynthesis by human-derived Bifidobacterium species. Journal of Applied Microbiology 2003, 94:138-145.
9. Corbo M.R., Albenzio M., de Angelis M., Sevi A., Gobetti M. Microbiological and biochemical properties of Canestrato Pugliese hard cheese supplemented with bifidobacteria. Journal of Dairy Science 2001, 84:551-561.
10. Coussement P.A. Inulin and oligofructose: safe intakes and legal status. American Society for Nutritional Sciences 1999, 129:1412S-1417S.
11. Cruz A.G., Buriti F.C.A., Souza C.H.B., Faria J.A.F., Saad S.M.I. Probiotic cheese: health benefits, technological and stability aspects. Trends in Food Science and Technology 2009, 20:344-354.
12. Douglas L.C., Sanders M.E. Probiotics and prebiotics in dietetics practice. Journal of the American Dietetic Association 2008, 108:510-521.
13. FAO/WHO Working group report on drafting guidelines for the evaluation of probiotics in food. London, Ontario, Canada, April 30 and May 1 http://www.who.int/foodsafety/fs_management/en/probiotic_guidelines.pdf.
14. Freitas A.C., Pintado A.E., Pintado M.E., Malcata F.X. Role of dominant microflora of Picante cheese on proteolysis and lipolysis. International Dairy Journal 1999, 9:593-603.
15. Gibson G.R., Probert H.M., van Loo J., Rastall R.A., Roberfroid M.B. Dietary modulation of the human colonic microbiota: updating the concept of prebiotics. Nutrition Research Reviews 2004, 17:259-275.
16. Gilliland S.E. Probiotics and prebiotics. Applied dairy microbiology (2nd ed.) 2001, 327-343. Marcel Dekker, New York, NY, USA. E.H. Marth, J.L. Steele (Eds.).
17. Gomes A.M.P., Malcata F.X. Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends in Food Science and Technology 1999, 10:139-157.
18. Gomes A.M.P., Malcata F.X., Klaver F.A.M., Grande H.J. Incorporation and survival of Bifidobacterium sp. strain Bo and Lactobacillus acidophilus strain Ki in a cheese product. Netherlands Milk and Dairy Journal 1995, 49:71-95.
19. Gomes A.M.P., Vieira M.M., Malcata F.X. Survival of probiotic microbial strains in a cheese matrix during ripening: simulation of rates of salt diffusion and microorganism survival. Journal of Food Engineering 1998, 36:281-301.
20. Grattepanche F., Miescher-Schwenninger S., Meile L., Lacroix C. Recent developments in cheese cultures with protective and probiotic functionalities. Dairy Science and Technology 2008, 88:421-444.
21. Holzapfel W.H., Schillinger U. Introduction to pre- and probiotics. Food Research International 2002, 35:109-116.
22. Jiang J., Bjorck L., Fonden R. Production of conjugated linoleic acid by dairy starter cultures. Journal of Applied Microbiology 1998, 85:95-102.
23. Kuchroo C.N., Fox P.F. Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Milchwissenschaft 1982, 37:331-335.
24. Kuchroo C.N., Fox P.F. Fractionation of the water-soluble nitrogen from Cheddar cheese: chemical methods. Milchwissenschaft 1982, 37:553-651.
25. Larsen M.D., Jensen K. The effects of environmental conditions on the lipolytic activity of strains of Penicillium roqueforti. International Journal of Food Microbiology 1999, 46:159-166.
26. Lin T.Y., Lin C.W., Lee C.H. Conjugated linoleic acid concentration as affected by lactic cultures and added linoleic acid. Food Chemistry 1999, 67:1-5.
27. Mattila-Sandholm T., Myllarinen P., Crittenden R., Mogensen G., Fondén R., Saarela M. Technological challenges for future probiotics foods. International Dairy Journal 2002, 12:173-182.
28. Maukonen J., Matto J., Kajander K., Mattila-Sandholm T., Saarela M. Diversity and temporal stability of fecal bacterial populations in elderly subjects consuming galacto-oligosaccharide probiotic yoghurt. International Dairy Journal 2008, 18:386-395.
29. Minelli E.B., Benini E., Marzotto M., Sbarbati A., Ruzzenente O., Ferrario O., et al. Assessment of novel probiotic Lactobacillus casei strains for the production of functional dairy foods. International Dairy Journal 2004, 14:723-736.
30. Oliveira R.P.S., Perego P., Converti A., de Oliveira M.N. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin. LWT - Food Science and Technology 2009, 42:1015-1021.
31. Ong L., Henriksson A., Shah N.P. Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp. International Dairy Journal 2007, 17:67-78.
32. Prandini A., Sigolo S., Tansini G., Brogna N., Piva G. Different levels of conjugated linoleic acid (CLA) in dairy products from Italy. Journal of Food Composition and Analysis 2007, 20:472-479.
33. Roberfroid M.B. Introducing inulin-type fructans. British Journal of Nutrition 2005, 93:S13-S25.
34. Roy D. Review: technological aspects related to the use of bifidobacteria in dairy products. Le Lait 2005, 85:39-56.
35. Sanders M.E. Probiotics: considerations for human health. Nutrition Reviews 2003, 61:91-99.
36. Su P., Henriksson A., Mitchell H. Selected prebiotics support the growth of probiotic mono-cultures in vitro. Anaerobe 2007, 13:134-139.
37. Tungland B.C., Meyer D. Non digestible oligo- and polysaccharides (dietary fiber): their physiology and role in human health and food. Comprehensive Reviews in Food Science and Food Safety 2002, 1:73-92.