Nonfermented ice cream as a carrier for Lactobacillus acidophilus and Lactobacillus rhamnosus

International Journal of Food Science and Technology

Volumn 46, Issue 1, 2011, Pages 84-92

  Abghari, Ali ^a   Sheikh Zeinoddin, Mahmoud ^a   Soleimanian Zad, Sabihe ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Lactobacillus acidophilus; Lactobacillus rhamnosus; Nonfermented ice cream; Probiotic

Indexed keywords

FINISHED PRODUCTS; ICE CREAMS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS RHAMNOSUS; PROBIOTICS; SENSORY PROPERTIES;

BACTERIA; BACTERIOLOGY; BEHAVIORAL RESEARCH; BODY FLUIDS; COLD STORAGE; PH EFFECTS; REFRIGERATORS; THAWING;

ACID RESISTANCE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS RHAMNOSUS;

EID: 78650248821     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02453.x     Document Type: Article

References (43)

1. Abu-Taraboush, H.M., Al-Dagal, M.M. & Al-Royli, M.A. (1998). Growth, viability, and proteolytic activity of Bifidobacteria in whole camel milk. Journal of Dairy Science, 81, 354-361.
2. Akin, M.B., Akin, M.S. & Kirmaci, Z. (2007). Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chemistry, 104, 93-99.
3. Alamprese, C., Foschino, R., Rossi, M., Pompei, C. & Savani, L. (2002). Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations. International Dairy Journal, 12, 201-208.
4. Alamprese, C., Foschino, R., Rossi, M., Pompei, C. & Corti, S. (2005). Effects of Lactobacillus rhamnosus GG addition in ice cream. International Journal of Dairy Technology, 58, 200-206.
5. Arbuckle, W.S. (1977). Ice cream, 3th edn. Westport, Connecticut: AVI Publishing Company, INC.
6. Archibald, F.S. & Fridovich, I. (1981). Manganese, superoxide dismutase, and oxygen tolerance in some lactic acid bacteria. Journal of Bacteriology, 146, 928-936.
7. Christiansen, P.S., Edelsten, D., Kristiansen, J.R. & Nielsen, E.W. (1996). Some properties of ice cream containing Bifidobacterium bifidum and Lactobacillus acidophilus. Milchwissenschaft, 51, 502-504.
8. Champagne, C.P., Gardner, N.J. & Roy, D. (2005). Challenges in the addition of probiotic cultures to foods. Critical Reviews in Food Science and Nutrition, 45, 61-84.
9. Conway, P.L., Gorbach, S.L. & Goldin, B.R. (1987). Survival of lactic acid bacteria in the human stomach and adhesion to intestinal cells. Journal of Dairy Science, 70, 1-12.
10. Cotter, P.D. & Hill, C. (2003). Surviving the acid test: responses of gram-positive bacteria to low pH. Microbiology and Molecular Biology Reviews, 67, 429-453.
11. Eisner, M.D., Wildmoser, H. & Windhab, E.J. (2005). Air cell microstructuring in a high viscous ice cream matrix. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 263, 390-399.
12. FAO/WHO. (2001). Evaluation of health and nutritional properties of powder milk and live lactic acid bacteria. Food and Agriculture Organization of the United Nations and World Health Organization Expert Consultation Report..
13. Fernandez Murga, M.L., de Ruiz Holgado, A.P. & De Valdez, G.F. (1998). Survival rate and enzyme activities of Lactobacillus acidophilus following frozen storage. Cryobiology, 36, 315-319.
14. Fernandez Murga, M.L., de Valdez, G.F. & Disalvo, E.A. (2001). Effect of lipid composition on the stability of cellular membranes during freeze thawing of Lactobacillus acidophilus grown at different temperatures. Archives of Biochemistry and Biophysics, 388, 179-184.
15. Foley, J. & Sheuring, J.J. (1966). Cause of microbial death during freezing in a soft-serve ice cream freezer. Journal of Dairy Science, 49, 928-932.
16. Gilliland, S.E. & Walker, D.K. (1989). Acidophilus milk products: a review of potential benefits to consumers. Journal of Dairy Science, 72, 2483-2494.
17. Gilliland, S.E., Staley, T.E. & Bush, L.J. (1984). Importance of bile tolerance of Lactobacillus acidophilus as a dietary adjunct. Journal of Dairy Science, 67, 3045-3051.
18. Girgis, H.S., Smith, J., Luchansky, J.B. & Klaenhammer, T.R. (2003). Stress adaptations of lactic acid bacteria. In: Microbial Stress Adaptation and Food Safety (edited by A.E. Yousef & V.K. Juneja). Pp. 159-211. BocaRaton: CRC Press.
19. Haines, R.B. (1937). The effect of freezing on bacteria. Proceedings of the Royal Society of London. Series B, Biological Sciences, 124, 451-463.
20. Haynes, I.N. & Playne, M.J. (2002). Survival of probiotic cultures in low-fat ice-cream. Australian Journal of Dairy Technology, 57, 10-14.
21. Hekmat, S. & McMahon, D.J. (1992). Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food. Journal of Dairy Science, 75, 1415-1422.
22. Holcomb, J.E. & Frank, J.F. (1991). Viability of Lactobacillus acidophilus and Bifidobacterium bifidum in soft-serve frozen yogurt. Cultured Dairy Product Journal, 26, 4-5.
23. Holzapfel, W.H. (2006). Introduction to prebiotics and probiotics. In: Probiotics in Food Safety and Human Health (edited by I. Goktepe, V.K. Juneja & M. Ahmedna). Pp. 1-33. USA: CRC Taylor & Francis Group.
24. Huang, Y. & Adams, M.C. (2004). In vitro assessment of the upper gastrointestinal tolerance of potential probiotic dairy propionibacteria. International Journal of Food Microbiology, 91, 253-260.
25. IDF International Standard 163. (1992). General Standard of Identity for Fermented Milks. Brussels: International Dairy Federation.
26. Kailasapathy, K. & Sultana, K. (2003). Survival and b-galactosidase activity of encapsulated and free Lactobacillus acidophilus and Bifidobacterium lactis in ice-cream. Australian Journal of Dairy Technology, 58, 223-227.
27. Kandler, O. & Weiss, N. (1986). Genus Lactobacillus. In: Bergey's Manual of Systematics Bacteriology (edited by P.H.A. Sneath, N.S. Mair, M.E. Sharpe & J.G. Holt). Pp. 1209-1234. Vol. I. Baltimore: Williams and Wilkins publishers.
28. Kawahara, H. (2008). Cryoprotectants and ice-binding proteins. In: Psychrophiles: from Biodiversity to Biotechnology (edited by R. Margesin, F. Schinner, J.C. Marx & C. Gerday). Pp. 229-246. Berlin: Springer.
29. Klaenhammer, T.R. & Kleeman, E.G. (1981). Growth characteristics, bile sensitivity, and freeze damage in colonial variants of Lactobacillus acidophilus. Applied and Environmental Microbiology, 41, 1461-1467.
30. Lee, Y.K. & Salminen, S. (1995). The coming of age of probiotics. Trends in Food Science and Technology, 6, 241-244.
31. Machado, M.C., Lopez, C.S., Heras, H. & Rivas, E.A. (2004). Osmotic response in Lactobacillus casei ATCC 393: biochemical and biophysical characteristics of membrane. Archives of Biochemistry and Biophysics, 422, 61-70.
32. Magarinos, H., Selaive, S., Costa, M., Flores, M. & Pizarro, O. (2007). Viability of probiotic micro-organisms (Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. Lactis Bb-12) in ice cream. International Journal of Dairy Technology, 60, 128-134.
33. Meilgaard, M., Civille, G.V. & Carr, B.T. (1999). Overall difference tests. In: Sensory Evaluation Techniques, 3rd edn. (edited by M. Meilgaard, G. Vance Civille & B.T Carr). Pp. 61-68. New York: CRC Press.
34. Miles, A.A., Misra, S.S. & Irwin, J.O. (1938). The estimation of the bactericidal power of the blood. The Journal of Hygiene, 38, 732-749.
35. Moss, C.W. & Speck, M.L. (1963). Injury and death of Streptococcus lactis due to freezing and frozen storage. Applied and Environmental Microbiology, 11, 326-329.
36. Ray, B. & Speck, M.L. (1973). Freeze-injury in bacteria. Critical Reviews in Clinical Laboratory Sciences, 4, 161-213.
37. Saxelin, M., Grenov, B., Svensson, U., Fonden, R., Reniero, R. & Mattila-Sandholm, T. (1999). The technology of probiotics. Trends in Food Science & Technology, 10, 387-392.
38. Talwalkar, A., Miller, C.W., Kaiasapathy, K. & Nguyen, M.H. (2004). Effect of packaging materials and dissolved oxygen on the survival of probiotic bacteria in yoghurt. International Journal of Food Science and Technology, 39, 605-611.
39. Thunell, R.K., Sandine, W.E. & Bodyfelt, F.W. (1984). Frozen Starters from internal-pH-control-growth cultures. Journal of Dairy Science, 67, 24-36.
40. Van de Guchte, M., Serror, P., Chervaux, C., Smokvina, T., Ehrlich, S.D. & Maguin, E. (2002). Stress responses in lactic acid bacteria. Antonie van Leeuwenhoek, 82, 187-216.
41. Vinderola, C.G., Bailo, N. & Reinheimer, J.A. (2000). Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage. Food Research International, 33, 97-102.
42. Weiser, R.S. & Osterud, C.M. (1945). Studies on the death of bacteria at low temperatures. Journal of Bacteriology, 50, 413-439.
43. Wright, C.T. & Klaenhammer, T.R. (1981). Calcium-induced alteration of cellular morphology affecting the resistance of Lactobacillus acidophilus to freezing. Applied and Environmental Microbiology, 41, 807-815.