Improving the storage stability of Bifidobacterium breve in low pH fruit juice

International Journal of Food Microbiology

Volumn 149, Issue 1, 2011, Pages 106-110

  Saarela, M ^a   Alakomi, H L ^a   Matto J ^a   Ahonen, A M ^b   Puhakka, A ^a   Tynkkynen, S ^b  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b VALIO LTD   (Finland)

Author keywords

Bifidobacterium breve; Fruit juice; Oat fibre; Stability; UV mutagenesis

Indexed keywords

ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; BIFIDOBACTERIUM BREVE; CELL GROWTH; CONTROLLED STUDY; FOOD COMPOSITION; FRUIT JUICE; MUTAGENESIS; NONHUMAN; OAT; PH; SENSITIVITY ANALYSIS; STORAGE; STORAGE STABILITY; STRESS; ULTRAVIOLET RADIATION; WILD TYPE;

ASCORBIC ACID; BEVERAGES; BIFIDOBACTERIUM; FRUIT; HYDROGEN-ION CONCENTRATION; MICROBIAL VIABILITY; PROBIOTICS; VITAMINS;

BIFIDOBACTERIUM; BIFIDOBACTERIUM BREVE;

EID: 79960839131     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.12.002     Document Type: Article

References (31)

1. Bai D.M., Zhao X.M., Li X.G., Xu S.M. Strain improvement and metabolic flux analysis in the wild-type and a mutant Lactobacillus lactis strain for L (+)-lactic acid production. Biotechnology and Bioengineering 2004, 88:681-689.
2. Boylston T.D., Vinderola C.G., Ghoddusi H.B., Reinheimer J.A. Incorporation of bifidobacteria into cheeses: challenges and rewards. International Dairy Journal 2004, 14:375-387.
3. Bozoglu T.F., Özilgen M., Bakir U. Survival kinetics of lactic acid starter cultures during and after freeze drying. Enzyme and Microbial Technology 1987, 9:531-537.
4. Castro H.P., Teixeira P.M., Kirby R. Storage of lyophilized cultures of Lactobacillus bulgaricus under different relative humidities and atmospheres. Applied Microbiology and Biotechnology 1995, 44:172-176.
5. Champagne C.P. Some technological challenges in the addition of probiotic bacteria to foods. Prebiotics and probiotics science and technology 2009, 761-804. Springer, Berlin. D. Charalampopoulus, R.A. Rastall (Eds.).
6. Collado M.C., Sanz Y. Method for direct selection of potentially probiotic Bifidobacterium strains from human feces based on their acid-adaptation ability. Journal of Microbiological Methods 2006, 66:560-563.
7. Collado M.C., Sanz Y. Induction of acid resistance in Bifidobacterium: a mechanism for improving desirable traits of potentially probiotic strains. Journal of Applied Microbiology 2007, 103:1147-1157.
8. Conrad P.B., Miller D.P., Cielenski P.R., de Pablo J.J. Stabilization and preservation of Lactobacillus acidophilus in saccharide matrices. Cryobiology 2000, 41:17-24.
9. de Vos P., Faas M.M., Spasojevic M., Sikkema J. Encapsulation for preservation of functionality and targeted delivery of bioactive food components. International Dairy Journal 2010, 20:292-302.
10. Ding W.K., Shah N.P. Survival of free and microencapsulated probiotic bacteria in orange and apple juices. International Food Research Journal 2008, 15:219-232.
11. Doleyres Y., Lacroix C. Technologies with free and immobilised cells for probiotic bifidobacteria production and protection. International Dairy Journal 2005, 15:973-988.
12. 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.
13. Heckly R.J. Principles of preserving bacteria by freeze-drying. Developments in Industrial Microbiology 1984, 26:379-395.
14. Israeli E., Kohn A., Gitelman J. The molecular nature of damage by oxygen to freeze-dried Escherichia coli. Cryobiology 1975, 12:15-25.
15. Kajander K., Korpela R. Clinical studies on alleviating the symptoms of irritable bowel syndrome with a probiotic combination. Asia Pacific Journal of Clinical Nutrition 2006, 15:576-580.
16. Matsumoto M., Ohishi H., Benno Y. H -ATPase activity in Bifidobacterium with special reference to acid tolerance. International Journal of Food Microbiology 2004, 93:109-113.
17. Mättö J., Malinen E., Suihko M.-L., Alander M., Palva A., Saarela M. Genetic heterogeneity and functional properties of intestinal bifidobacteria. Journal of Applied Microbiology 2004, 97:459-470.
18. Mättö J., Alakomi H.-L., Vaari A., Virkajärvi I., Saarela M. Influence of processing conditions on Bifidobacterium animalis subsp. lactis functionality with a special focus on acid tolerance and factors affecting it. International Dairy Journal 2006, 16:1029-1037.
19. Muller J.A., Ross R.P., Fitzgerald G.F., Stanton C. Manufacture of Probiotic Bacteria. Prebiotics and probiotics science and technology 2009, 725-759. Springer, Berlin. D. Charalampopoulos, R.A. Rastall (Eds.).
20. Picot A., Lacroix C. Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt. International Dairy Journal 2004, 14:505-515.
21. Saarela M. Probiotics as ingredients in functional beverages. Functional and speciality beverage technology 2009, 55-70. CRC Press Cambridge, UK. P. Paquin (Ed.).
22. Saarela, M.H., in press. Probiotic Functional Foods, In: Saarela, M.H. (Ed.), Functional foods: concept to product. Woodhead Publishing.
23. Saarela M., Rantala M., Hallamaa K., Nohynek L., Virkajärvi I., Mättö J. Stationary-phase acid and heat treatments for improvement of the viability of probiotic lactobacilli and bifidobacteria. Journal of Applied Microbiology 2004, 96:1205-1214.
24. Saarela M., Virkajärvi I., Alakomi H.-L., Sigvart-Mattila P., Mättö J. Stability and functionality of freeze-dried probiotic Bifidobacterium cells during storage in juice and milk. International Dairy Journal 2006, 16:1477-1482.
25. Saarela M., Virkajärvi I., Nohynek L., Vaari A., Mättö J. Fibres as carriers for Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals. International Journal of Food Microbiology 2006, 112:171-178.
26. Saarela M., Maukonen J., von Wright A., Vilpponen-Salmela T., Patterson A.J., Scott K.P., Hämynen H., Mättö J. Tetracycline susceptibility of the ingested Lactobacillus acidophilus LaCH-5 and Bifidobacterium animalis subsp. lactis Bb-12 strains during antibiotic/probiotic intervention. International Journal of Antimicrobial Agents 2007, 29:271-280.
27. Saarela M.H., Alakomi H.-L., Puhakka A., Mättö J. Effect of the fermentation pH on the storage stability of Lactobacillus rhamnosus preparations and suitability of in vitro analyses of cell physiological functions to predict it. Journal of Applied Microbiology 2009, 106:1204-1212.
28. Saarela M.H., Alakomi H.-L., Mättö J., Ahonen A.-M, Tynkkynen S. Acid tolerant mutants of Bifidobacterium animalis subsp. lactis with improved stability in fruit juices. LWT - Food Science and Technology 2011, 44:1012-1018.
29. Santivarangkna C., Higl B., Foerst P. Protection mechanisms of sugars during different stages of preparation process of dried lactic acid starter cultures. Food Microbiology 2008, 25:429-441.
30. Strasser S., Neureiter M., Geppl M., Braun R., Danner H. Influence of lyophilization, fluidized bed drying, addition of protectants, and storage on the viability of lactic acid bacteria. Journal of Applied Microbiology 2009, 107:167-177.
31. Tanaka H., Hashiba H., Kok J., Mierau I. Bile salt hydrolase of Bifidobacterium longum-biochemical and genetic characterization. Applied and Environmental Microbiology 2000, 66:2502-2512.