Optimisation of vitamin B12 and folate production by Propionibacterium freudenreichii strains in kefir

International Dairy Journal

Volumn 21, Issue 2, 2011, Pages 69-74

  Van Wyk, Jessy ^a   Witthuhn, R Corli ^b   Britz, Trevor J ^b  

^a CAPE PENINSULA UNIVERSITY OF TECHNOLOGY   (South Africa)

^b STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

[No Author keywords available]

Indexed keywords

CELL CONCENTRATIONS; KEFIR GRAINS; OPTIMISATIONS; PRODUCTION RATES; PROPIONIBACTERIUM; RECOMMENDED DIETARY ALLOWANCES; REPEATED INOCULATIONS; VITAMIN B;

CHEMICAL CONTAMINATION; LOW TEMPERATURE DRYING;

CELL CULTURE;

PROPIONIBACTERIUM FREUDENREICHII;

EID: 78549252706     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.09.004     Document Type: Article

References (30)

1. Anonymous Regulations relating to the fortification of certain foodstuffs, G.N.R. 2003/2003 2003, Foodstuffs, Cosmetics and Disinfectants Act and Regulations. Act no. 54 of 1972. Department of Health, Lex Patria Publishers, Johannesburg, South Africa.
2. Anonymous Regulations relating to the labelling and advertising of foodstuffs, no. R642/20 July 2007 2007, Foodstuffs, Cosmetics and Disinfectants Act and Regulations. Act no. 54 of 1972. Department of Health, Retrieved November 2009, from. http://www.doh.gov.za/docs/legislation-f.html.
3. Brialy C., Rivalland P., Coiffard L., De Roeck Holtzhauer Y. Microbiological study of lyophilized dairy kefir. Folia Microbiologica 1995, 40:198-200.
4. 12 overproduction: an overview. International Journal of Food Microbiology 2009, 133:1-7.
5. 12 and folic acid. Milchwissenschaft 1977, 32:274-277.
6. Dannhauser A., Joubert G., Nel M. Nutritional status of preschool children in the Bloemfontein district. South African Journal of Food Science and Nutrition 1996, 8:14-22.
7. Fontán M.C.G., Martínez S., Franco I., Carballo J. Microbiological and chemical changes during the manufacture of kefir made from cows' milk, using a commercial starter culture. International Dairy Journal 2006, 16:762-767.
8. Garbers I.M., Britz T.J., Witthuhn R.C. PCR-based denaturing gradient gel electrophoretic typification and identification of microbial consortium present in kefir grains. World Journal of Microbiology and Biotechnology 2004, 20:687-693.
9. Garrote G., Abraham A., De Antoni G. Characteristics of kefir prepared with different grain:milk ratios. Journal of Dairy Research 1998, 65:149-154.
10. Heller K.J. Probiotic bacteria in fermented foods: product characteristics and starter organisms. American Journal of Clinical Nutrition 2001, 73(Suppl.):374S-379S.
11. Hertzler S.R., Clancy S.M. Kefir improves lactose digestion and tolerance in adults with lactose maldigestion. Journal of the American Dietetic Association 2003, 103:582-587.
12. Hong W.S., Chen H.S., Chen Y.P., Chen M.J. Effects of kefir supernatant and lactic acid bacteria isolated from kefir grain on cytokine production by macrophage. International Dairy Journal 2009, 19:244-251.
13. Irigoyen A., Arana I., Castiella M., Torre P., Ibáñez F.C. Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chemistry 2005, 90:613-620.
14. Koroleva, N. S. (1988). Starters for fermented milks. Section 4: kefir and kumys starters Bulletin of the International Dairy Federation no. 227/1988. Fermented milks. Science and technology. Brussels (pp. 35-40), Belgium: International Dairy Federation.
15. Kroger M. Kefir. Cultured Dairy Products Journal 1993, 28:26-29.
16. Labadarios D. The iron status of South African children 6-71 months of age: results of the national survey, 1994. South African Journal of Food Science and Nutrition 1996, 8:10.
17. Labadarios D., Maunder E., Swart R., Bagriansky J., Steyn N.P., MacIntyre U., et al. General discussion and recommendations. The national food consumption survey (NFCS): Children aged 1-9 years, South Africa, 1999 2000, 855-946. Department of Health, Stellenbosch, Republic of South Africa, Directorate Nutrition. D. Labadarios (Ed.).
18. Lin M.Y., Young C.M. Folate levels in cultures of lactic acid bacteria. International Dairy Journal 2000, 10:409-413.
19. Liu J.R., Wang S.Y., Chen M.J., Yueh P.Y., Lin C.W. The anti-allergenic properties of milk kefir and soymilk kefir and their beneficial effects on the intestinal microflora. Journal of the Science of Food and Agriculture 2006, 86:2527-2533.
20. Liu J.R., Wang S.Y., Lin Y.Y., Lin C.W. Antitumor activity of milk kefir and soy milk kefir in tumor-bearing mice. Nutrition and Cancer 2002, 44:182-187.
21. Marshall V.M. Fermented milks: new developments in the biochemistry of the starter cultures. Biochemical Society Transactions 1984, 12:1150-1152.
22. Medrano M., Pérez P.F., Abraham A.G. Kefiran antagonises cytopathic effects of Bacillus cereus extracellular factors. International Journal of Food Microbiology 2008, 122:1-7.
23. Rimada P.S., Abraham A.G. Kefiran improves rheological properties of glucono-δ-lactone induced skim milk gels. International Dairy Journal 2006, 16:33-39.
24. Tamai Y., Yoshimitsu N., Wanatabe Y., Kuwabara Y., Nagai S. Effects of milk fermented by culturing with various lactic acid bacteria and a yeast on serum cholesterol level in rats. Journal of Fermentation and Bioengineering 1996, 81:181-182.
25. Van Wyk, J. (2002). An HPLC evaluation of vitamin B12 and folate synthesis by the Propionibacterium freudenreichii group. PhD thesis, University of Stellenbosch, South Africa.
26. Van Wyk J., Britz T.J. A rapid HPLC method for the extraction and quantification of vitamin B12 in dairy products and cultures of Propionibacterium freudenreichii. Dairy Science and Technology 2010, 90:509-520.
27. Van Wyk J., Britz T.J., Myburgh A.S. Arguments supporting kefir marketing to the low-income urban African population in South Africa. Agrekon 2002, 41:43-62.
28. Witthuhn R.C., Schoeman T., Britz T.J. Isolation and characterisation of the microbial population of different South African kefir grains. International Journal of Dairy Technology 2004, 57:33-37.
29. Yuudouble acuteksekdaĝ Z.N., Beyatli Y., Aslim B. Determination of some characteristic coccoid forms of lactic acid bacteria isolated from Turkish kefirs with natural probiotic. LWT - Food Science and Technology 2004, 37:663-667.
30. Zubillaga H., Weill R., Postaire E., Goldman C., Caro R., Boccio J. Effects of probiotics and functional foods and their use in different diseases. Nutrition Research 2001, 21:569-579.